A simple, healthy, delicious honey wheat bread with a lovely browned crust and a soft, tender crumb. Perfect for all the BLTs and PB&Js in your life!
Prep Time 2hours
Cook Time 1hour
Total Time 3hours
2 1/2cupsvery warm water
3 3/4cupswhite whole wheat flour
1 1/2tablespoonsdry active yeast
Whisk water, oil, honey, and salt together in a large bowl (or, in the bowl of a stand mixer).
Add ¾ cup white wheat flour and whisk for 30 seconds (this acts as a buffer so the salt doesn't kill the yeast).
Add yeast, then whisk for another 30 seconds.
Add the 3 cups of white wheat flour and mix in with a spoon - it will resemble a paste.
If you're using a mixer: Add the 3 cups of all-purpose flour, and let the hook do it's job for about 5 -7 minutes.
If mixing by hand: Add the remaining flour and knead until the dough is shaggy looking and hard to stir with a spoon, and then turn it out onto a floured countertop. Knead for 6-8 minutes; with either method, the dough should be soft and elastic-like, but not sticky.
Shape the dough into a ball and let it rise to double it's size for 45-60 minutes in a clean, greased bowl covered with a kitchen towel or plastic wrap. I let mine rise on top of the oven - it helps the proofing when something is already baking!
At the hour mark, preheat oven to 175 degrees F.
Grease 3 loaf pans with non-stick spray or butter and set aside.
Separate the dough in to 3 equal parts. Flatten a piece the dough out on to a large cutting board and roll the bubbles out with a rolling pin, or press them out with your hands, forming an oblong shape with the dough.
Roll dough tightly into a loaf shape and place it in a loaf pan, tucking the ends in if necessary.
Repeat with remaining pieces of dough.
Place loaves in oven for 30 minutes. When the dough has risen to fill and peek over the top of the pan, turn up the oven to 350 degrees F and bake another 30 minutes.
Tap the top of the bread after 30 minutes; if it sounds hollow, it's done!
Turn the bread on to a wire rack immediately after removing from the oven and let cool.
Recipe adapted from Julia Child's White Sandwich Bread recipe.