Whole Wheat Honey Bread (50% Whole Wheat) Recipe by Hoàng Thị Tố Hà
Whole Wheat Honey Bread (50% Whole Wheat) Cooking Instructions 1 Whole wheat flour 2 Use a hand mixer with dough hooks (450w or higher) 3 Combine the two types of flour and yeast in a mixing bowl. Create a well in the center, add honey and water, and mix well using a wooden or sturdy spoon, stirring from the inside out. Mix until the ingredients form a rough dough. Cover the bowl with a damp cloth or plastic wrap and let the dough rest for 20 minutes. 4 After 20 minutes, start kneading the dough (use a hand mixer with dough hooks as the dough is slightly wet and sticky). Knead on low speed for the first 5 minutes to smooth the dough, then increase to medium speed and knead for another 10 minutes. Once the dough is smooth and elastic, add the butter (soft but not melted) and knead together. Reduce to low speed and knead for about 10 more minutes until the dough is smooth, elastic, and stretches into a thin membrane. 5 After kneading, shape the dough into a round form, place it in a bowl (lightly greased with oil), and cover with a damp cloth or plastic wrap to proof (in the oven or microwave). 6 Let the dough rise until it doubles in size, gently press to release some air, and lightly knead by hand to relax the dough after proofing. 7 Prepare the baking pan. If it's not non-stick, brush a layer of butter or oil on the sides and bottom to prevent sticking. 8 Sprinkle a little flour on a tray or countertop, then spread the dough out (without using a rolling pin) into a sheet, and let it rest for 5 minutes. 9 Continue to spread the dough into a rectangle or square, with one side as long as the pan. Fold and roll the dough to form a loaf shape, and place it in the pan. 10 Let the dough rise a second time until it expands to about 80%. 11 When the dough has risen to about 70%, preheat the oven to 350°F (180°C) for 15 minutes. Place the bread in the oven and use a spray bottle to mist the oven walls and space (this helps keep the bread surface from drying out). Bake at 350°F (180°C) (measured with a thermometer). 12 After about 20 minutes, rotate the pan (to ensure even browning), lower the temperature to 340°F (170°C), and bake for another 20 minutes (if the bread browns too quickly, cover with foil; I forgot to cover mine, so it turned a deep golden color). 13 Remove the bread from the pan and let it cool. Brush a thin layer of butter or whipping cream on the surface while the bread is still warm to enhance the flavor. 14 Let the bread cool completely before slicing. If sliced while warm, the inside may become wet and sticky. 1 Whole wheat flour 1 Whole wheat flour 2 Use a hand mixer with dough hooks (450w or higher) 2 Use a hand mixer with dough hooks (450w or higher) 3 Combine the two types of flour and yeast in a mixing bowl. Create a well in the center, add honey and water, and mix well using a wooden or sturdy spoon, stirring from the inside out. Mix until the ingredients form a rough dough. Cover the bowl with a damp cloth or plastic wrap and let the dough rest for 20 minutes. 3 Combine the two types of flour and yeast in a mixing bowl. Create a well in the center, add honey and water, and mix well using a wooden or sturdy spoon, stirring from the inside out. Mix until the ingredients form a rough dough. Cover the bowl with a damp cloth or plastic wrap and let the dough rest for 20 minutes. 4 After 20 minutes, start kneading the dough (use a hand mixer with dough hooks as the dough is slightly wet and sticky). Knead on low speed for the first 5 minutes to smooth the dough, then increase to medium speed and knead for another 10 minutes. Once the dough is smooth and elastic, add the butter (soft but not melted) and knead together. Reduce to low speed and knead for about 10 more minutes until the dough is smooth, elastic, and stretches into a thin membrane. 4 After 20 minutes, start kneading the dough (use a hand mixer with dough hooks as the dough is slightly wet and sticky). Knead on low speed for the first 5 minutes to smooth the dough, then increase to medium speed and knead for another 10 minutes. Once the dough is smooth and elastic, add the butter (soft but not melted) and knead together. Reduce to low speed and knead for about 10 more minutes until the dough is smooth, elastic, and stretches into a thin membrane. 5 After kneading, shape the dough into a round form, place it in a bowl (lightly greased with oil), and cover with a damp cloth or plastic wrap to proof (in the oven or microwave). 5 After kneading, shape the dough into a round form, place it in a bowl (lightly greased with oil), and cover with a damp cloth or plastic wrap to proof (in the oven or microwave). 6 Let the dough rise until it doubles in size, gently press to release some air, and lightly knead by hand to relax the dough after proofing. 6 Let the dough rise until it doubles in size, gently press to release some air, and lightly knead by hand to relax the dough after proofing. 7 Prepare the baking pan. If it's not non-stick, brush a layer of butter or oil on the sides and bottom to prevent sticking. 7 Prepare the baking pan. If it's not non-stick, brush a layer of butter or oil on the sides and bottom to prevent sticking. 8 Sprinkle a little flour on a tray or countertop, then spread the dough out (without using a rolling pin) into a sheet, and let it rest for 5 minutes. 8 Sprinkle a little flour on a tray or countertop, then spread the dough out (without using a rolling pin) into a sheet, and let it rest for 5 minutes. 9 Continue to spread the dough into a rectangle or square, with one side as long as the pan. Fold and roll the dough to form a loaf shape, and place it in the pan. 9 Continue to spread the dough into a rectangle or square, with one side as long as the pan. Fold and roll the dough to form a loaf shape, and place it in the pan. 10 Let the dough rise a second time until it expands to about 80%. 10 Let the dough rise a second time until it expands to about 80%. 11 When the dough has risen to about 70%, preheat the oven to 350°F (180°C) for 15 minutes. Place the bread in the oven and use a spray bottle to mist the oven walls and space (this helps keep the bread surface from drying out). Bake at 350°F (180°C) (measured with a thermometer). 11 When the dough has risen to about 70%, preheat the oven to 350°F (180°C) for 15 minutes. Place the bread in the oven and use a spray bottle to mist the oven walls and space (this helps keep the bread surface from drying out). Bake at 350°F (180°C) (measured with a thermometer). 12 After about 20 minutes, rotate the pan (to ensure even browning), lower the temperature to 340°F (170°C), and bake for another 20 minutes (if the bread browns too quickly, cover with foil; I forgot to cover mine, so it turned a deep golden color). 12 After about 20 minutes, rotate the pan (to ensure even browning), lower the temperature to 340°F (170°C), and bake for another 20 minutes (if the bread browns too quickly, cover with foil; I forgot to cover mine, so it turned a deep golden color). 13 Remove the bread from the pan and let it cool. Brush a thin layer of butter or whipping cream on the surface while the bread is still warm to enhance the flavor. 13 Remove the bread from the pan and let it cool. Brush a thin layer of butter or whipping cream on the surface while the bread is still warm to enhance the flavor. 14 Let the bread cool completely before slicing. If sliced while warm, the inside may become wet and sticky. 14 Let the bread cool completely before slicing. If sliced while warm, the inside may become wet and sticky. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Creamy Tortellini Tomato Soup French Onion Roast Beef, Slow Cooker Crock Pot Chicken Noodle Soup Rice Croquette (Vegetarian) White Chocolate Cherry Truffle Cheesecake Creamy Tortellini Tomato Soup French Onion Roast Beef, Slow Cooker Crock Pot Chicken Noodle Soup Rice Croquette (Vegetarian) White Chocolate Cherry Truffle Cheesecake One Pot Chicken Broccoli Alfredo Spinach Loaf French Onion Roast Beef, Slow Cooker Hacked and Healthy Chorizo Pizza (Say What?) Chile Relleno Ras Malai Pepper Chicken Wings – oven Recipe Authentic DAL Spinach Vegetable soup with white corn flour Kuttu nd singhare ke atte ke dhai bhalle nd aloo pakode One Pot Chicken Broccoli Alfredo Spinach Loaf French Onion Roast Beef, Slow Cooker Hacked and Healthy Chorizo Pizza (Say What?) Chile Relleno Ras Malai Pepper Chicken Wings – oven Recipe Authentic DAL Spinach Vegetable soup with white corn flour Kuttu nd singhare ke atte ke dhai bhalle nd aloo pakode