Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Honey Whole Wheat Bread


  • Author: Alexandra Stafford
  • Prep Time: 4 hours
  • Cook Time: 45 minutes
  • Total Time: 4 hours 15 minutes
  • Yield: 2 traditional loafpan-sized loaves

Ingredients

  • 2 + 2/3 cups coffee (or a mix of whatever leftover coffee you have on hand + water)
  • 2/3 cup water
  • 1/3 cup honey
  • 1 package active dry yeast
  • 1 T. kosher salt
  • 1/2 cup yellow cornmeal
  • 4 1/2 cups whole wheat flour
  • 4 cups all-purpose flour

Instructions

  1. Combine coffee, the 2/3 cup water and the honey in a large bowl or in a large bowl of a stand mixer. Stir yeast into 1/2 cup of lukewarm water. Let stand until dissolved then add to coffee mixture.
  2. Whisk together salt, cornmeal and flours. If using a stand mixer, add all of the dry mixture to the wet mixture. Knead for about 8 minutes or until the dough is smooth and wrapped around the dough hook. If kneading by hand, stir in about half of the dry mixture. Add more and more of the mixture until you need to turn the dough out onto a work surface to get it all incorporated. Knead for about 8 minutes or until the dough is smooth.
  3. Place dough in a large bowl greased with a light layer of olive oil. Turn dough to coat. Cover with plastic wrap or a damp kitchen towel (run a tea towel under hot water, ring it out, then place on top of bowl) and let rise until doubled in bulk (this may take as long as 2 hours). (Tip: If you are looking for a warm spot to let your dough to rise, turn your oven to its highest setting and let it warm for 1 minute. Turn off the heat, place your tea towel-covered bowl of dough inside and close the oven door.)
  4. Once dough has doubled, punch it down. Grease two standard sized loaf pans generously with butter. Divide dough into two equal portions. Quickly shape each portion into a loaf-like mass and plop into prepared pans. Let rise until dough reaches just below the top of the pan. This may take as long as 45 minutes. (I like to place my loaf pans on top of the oven while it preheats. This usually speeds up the second rising.) Preheat oven for 375ºF.
  5. Bake loaves for 45 minutes. Turn loaves out onto cooling rack. If you can refrain, let cool for at least 20 minutes before cutting.
  • Category: Bread
  • Method: Oven
  • Cuisine: American

Keywords: bread, whole wheat, honey, bakery lane