Herbed Honey Wheat Bread Recipe
Active Prep: 20 min
Cook: 50 min
- 1 cup milk
- 1/4 cup unsalted butter
- 1/4 cup honey
- 2 1/4 tsp. (1 packet) dry active yeast
- 3 cups whole wheat flour, divided (plus more if needed)
- 1 Tbsp. Kosher Salt
- 1 Tbsp. Marjoram
- 1 Tbsp. Mediterranean Thyme
- 1 tsp. Rubbed Sage
- Olive oil, to drizzle
- 2 Tbsp. butter, melted
Add all Savory items to cart
This recipe was adapted from King Arthur Flour's Classic 100% Whole Wheat Bread.
In small pot, combine milk, butter, and honey. Cook over medium heat until butter is melted. Pour mixture into a large bowl and let cool to lukewarm (about 110 degrees). Add yeast, stir to dissolve, and let sit for 5 min. Stir in 2 cups flour, salt, and dried herbs to form a thick paste. Let dough rest for 20 min. to allow flour to hydrate.
Add remaining flour, 1/4 cup at a time, until you're able to knead dough without it sticking to your hands. You may not use all of the flour or you may need slightly more (The amount of flour you need will depend on how you measure your flour and how humid your kitchen is). Turn dough out onto a clean, lightly greased surface and knead for 6 to 10 min., or until dough is smooth and elastic. Return dough to large bowl and coat liberally with olive oil. Cover bowl with a clean kitchen towel and proof in a warm place for 1 hour, or until dough doubles in size.
Turn dough out onto a clean, lightly greased surface and deflate gently. To make a loaf of bread, form dough into a log and lay in a greased standard loaf pan. To make a boule (pictured), form the dough into a round and place on a parchment-lined baking sheet (flour top and score just before baking). Let rise for another hour, or until dough has again doubled in size. Preheat oven to 350 degrees and bake for 35 to 45 min., or until crust is a deep golden brown and bread sounds hollow when tapped.
Adapted from King Arthur Flour by Ashlee Redger