Herbed Honey Wheat Bread Recipe
1 loaf or 9 rolls
Active Prep: 20 min
Cook: 50 min
- 1 cup milk
- 1/4 cup 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
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*The amount of flour you need will depend on how you measure your flour and how humid your kitchen is. This recipe was adapted from King Arthur Flour's Classic 100% Whole Wheat Bread.
Combine milk, butter, and honey in a small pot. 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 wheat flour to form a thick paste. Let dough rest for 20 min. to allow flour to hydrate.
Use your hands to mix salt and dried herbs into the dough. Add remaining flour, 1/4 cup at a time, until you're able to knead the dough without it sticking to your hands. You may not use all of the flour or you may need slightly more (see Note). Turn dough out onto a clean surface and knead for 6 to 10 min., or until the dough is smooth and elastic. Return the dough to the large bowl and coat liberally with oil. Proof in a warm place for 1 hour, or until dough doubles in size.
Deflate the dough gently. To make a loaf of bread, form dough into a log and lay in a greased standard loaf pan. To make dinner rolls, split the dough into 9 portions, roll each one into a smooth ball, and place them in a greased 8x8 pan. Let rise for another hour, or until it has again doubled in size. Preheat oven to 350 degrees and bake for 40 to 50 min., or until bread sounds hollow when tapped. Brush top of bread with melted butter and let cool.
Adapted from King Arthur Flour