Ingredients

The following ingredients have 10 Servings
  • 1 1/4 cups lukewarm water ((105-110 degrees F))
  • 1 packet active dry yeast
  • 3 Tbsp butter ((melted, cooled))
  • 1/4 cup honey
  • 3 1/2 cups whole wheat flour
  • 1 tsp salt

Instruction

  • In your stand mixer bowl, dissolve the yeast in lukewarm water for 3-5 minutes. Once dissolved, add all of the remaining ingredients and mix thoroughly.
  • With the dough hook attachment, knead the dough for 6-8 minutes then turn into a lightly greased bowl. Cover with greased cling wrap or a damp towel and allow to rise for 1-2 hours.
  • Once the dough has roughly doubled in size, punch down the dough approximately half way and turn out onto a lightly floured surface (the dough will be relatively wet and sticky). Be careful not to work too much flour into the dough, just dust the dough with the flour enough so that is no longer tacky to the touch.
  • Shape into a log or loaf to fit your loaf pan (8 1/2 x 4 1/2 inches) then transfer into your lightly greased loaf pan or place on a baking sheet lined with parchment paper. Cover loosely with your greased cling film or damp towel and allow to rise for an additional 1-2 hours.
  • When the dough is almost done rising, preheat your oven to 350 degrees F (175 degrees C). Bake for 20 minutes (I usually rotate halfway for even cooking), then cover with aluminum foil and continue to bake for an additional 15-20 minutes or until the internal temperature is 190 degrees F (88 degrees C).
  • Remove from the oven and transfer the baked whole wheat loaf to a wire cooling rack to cool completely before serving. (optional, you can rub the crust with butter before it cools if desired)