Just like my favorite homemade white bread recipe, two loaves of this simple Honey Wheat Bread will be ready to eat in about 3 hours, with only about 20-minutes of hands-on effort.
Thanks to a touch of olive oil and milk, this bread has an exceptionally soft and tender crumb. The loaves are hearty and substantial, but not heavy, dry, or overly dense.
I've been baking bread nearly every week - sometimes two or three times in a week - for at least 25 years. And yet, every single time a warm, fresh loaf comes out of the oven, we all hover over it, impatiently waiting for it to cool enough to slice.
Homemade Soft Multigrain Bread
Simple sandwich loaves like this whole wheat recipe (and this white bread recipe) require a ridiculously minimal amount of time when weighted against the immensely satisfying reward of baking - and eating! - homemade bread.
If you choose to use a standing mixer to knead the dough, the actual hands on time for producing 2 gorgeous honey wheat bread loaves is only about 20 minutes. 👏👏👏
You can, of course, knead your bread by hand instead of letting your mixer do the work - an enjoyable activity that I sometimes choose over machine kneading when:
Whole Wheat No Knead Bread, Crusty Bread
Just ¾ cup of ground old fashioned oats gives these loaves a heartier texture and slightly more complex flavor without messing up the
But, if you don't happen to have any in your kitchen on the day you plan to bake, or if you just don't really care for oats, leave them out, adding a bit more whole wheat flour in their place.
These homemade honey wheat loaves are delicious with or without the oatmeal. In addition, the dough accepts many other additions exceptionally well.
The Best Homemade Multigrain Bread
I've heard from people who have added all variety of grains and seeds to their dough with great success. So, don't be afraid to experiment with additional add-ins.
How much flour bread dough requires depends on a lot of different factors. In humid climates, or seasons, you'll need more flour than during times of the year - or areas of the world - when the air is dry.
Then, slowly add more, bit by bit, just until you have dough that's soft and smooth, not sticking to the sides of the bowl at all, but still wet enough to stick slightly to the bottom of the bowl.
Easy Whole Wheat Artisan Bread (no Knead!)
. Bread dough is remarkably forgiving. Simply add more milk - teaspoon by teaspoon - until the dough is damp enough to stick to the bottom of the bowl slightly.
Molasses imparts a deeper flavor and darker color to whole wheat bread, while honey creates a lighter loaf with a slightly milder flavor.
The other kind of bread I make on the regular is sourdough bread. I mostly follow this recipe and method from Tartine Bakery and it's absolutely delicious. I also highly recommend the Tartine Bread Book.
Easy 100% Whole Wheat Bread Recipe
Building block recipes are tried-and-true recipes that I consider foundational to great home baking. They are the kind of recipes I come back to over and over again, sometimes baking them as is, but often using them as a jumping off point to create something new. >Scroll through all Building Block recipes.
If you give this recipe a try, let me know! Leave a comment, rate it, ortake a picture and tag it #on Instagram.
If you add too much flour and your dough is dry and tough, just add in more milk, teaspoon by teaspoon until the dough is wet enough to stick ever so slightly to the bottom of the bowl.
No Knead Whole Wheat Bread (artisan Recipe)
My husband and I are full time travelers, living and working in a 5th wheel RV as we travel the country. Because I am always baking in different locations, I nearly always use a Bread Proofer. Using a proofer is fantastic because if offers you total control over the temperature of the dough as it rises. For this dough I usually set the temperature of the proofer to 84 or 85 degrees and it comes out perfectly every single time.
You can also use your oven as a bread proofer: Fill a bowl or a pan with boiling water and place it in the bottrom of the oven. Set the dough inside the oven and shut the door. The boiling watter will create a warm, humid environment that supports the development of the dough. Refresh the boiling water as necissary to keep the inside of the oven nice and warm.
© Of Batter and Dough. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Of Batter and Dough.So many people have asked me how to make whole wheat bread using a KitchenAid stand mixer and I’m finally sharing how! I’m going to show you one way to grind your own flour to make this bread, but you certainlydon’t have to do that. Feel free to use any whole wheat flour you have on hand to make this recipe if you don’t want to grind your own.
Homemade Whole Wheat Sandwich Bread Recipe
I’ve been grinding my own flour and baking my own bread for about 12 years. Grinding your own flour is amazing because it produces a much healthier flour and for pennies on the dollar. I’ve used a few different machines to grind my flour and bake my bread over the years, but the question I’m always asked, is “How can I make your bread with my KitchenAid stand mixer?” I’m really excited to finally answer that question for you now.
The first thing you need to do to make this bread is grind your own flour. I used hard red wheat berries and ground 8 cups of berries. The MockMill held 4 cups of berries so I filled it up twice. A general rule of thumb is that one cup of wheat berries will yield around 1 1/4-1 1/3 cups of flour. I always want extra flour just to be safe because I’m never quite sure exactly how much flour I will need to bake my bread.
Make sure to grind a cup of berries or cheap rice with your MockMill the first time you use it, and then throw that flour away.
Easy Whole Wheat Bread Made Using Kitchenaid Mixer
Next, gather your ingredients, remove the MockMill from your mixer, and put the dough hook on. Add the wet ingredients to the mixer bowl first, then the dry ingredients. I also add my yeast last just in casemy water is a little too hot. I don’t want to kill the yeast. If you’d like your bread to rise better, make sure to add a dough enhancer. I’ve baked bread with and without dough enhancer, and it really does help the bread rise better and give it a more store-like and less dense texture.If you don’t like flat, dense bread, make sure to add the dough enhancer.
This next step is crucial. Turn your mixer on a low speed – around 4 – and let the ingredients start to form a dough. You’ll need to quickly add in more flour until a dough ball is formed and the sides of the mixer bowl look clean. Sometimes, I only have to add in 1/4 cup more flour. Sometimes I add in 2 or more cups. It just depends on so many factors. The best advice I can give you is that you’ve added enough flour when the sides of the bowl are cleanish. You’ll want to do add in the extra flour as quickly as you can, trying to get a dough in the first minute or so. This is why I grind extra flour at the beginning. It really irritates me when I run out of flour, and it’s especially problematic if you’re grinding flour using the mixer you’re also using to mix the dough.
Once the side of your bowl is looking pretty clean, turn the mixer up to to higher speed (7-8) and let it knead the dough for about 4 minutes. You can see in the above picture that the bowl isn’t super clean, but it’s not super sticky either. There’s a fine line when it comes to adding flour. You don’t want your bread to have too much flour in it or it will be too dense. If the sides of your bowl are really really clean, you may want to add in a tablespoon or two of water to soften your dough up a little bit.
Honey Whole Wheat Bread Recipe (fast + Easy)
While your dough is kneading, oil a bread board and make sure your loaf pans have been greased and your oven is turned on to preheat. Turn the dough out on the bread board ,punch the dough down a few times to remove any air bubbles, separate it into two equal loaves, and put them in the bread pans to rise until doubled, about 30 minutes.
As I said earlier, I’ve been
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