Honey Whole-Wheat Bread
This recipe is adapted from Ben Butler at Hayden Flour Mills.
- Total Time:
- Yield: Makes 1 loaf
Source: Martha Stewart Living, November 2015
- 3 tablespoons honey
- 1 3/4 cups warm water (110 degrees)
- 1 envelope (2 1/4 teaspoons) active dry yeast
- 1 pound, 6 ounces (about 4 1/2 cups) freshly milled bread flour, such as Hayden Flour Mills Hard Red Spring, plus more for dusting
- 1 tablespoon coarse salt
- 3 tablespoons unsalted butter, melted, plus more for bowl and pan
In a small bowl, stir honey into warm water, then sprinkle with yeast. Let stand until foamy, about 5 minutes.
Stir together flour and salt in a medium bowl, then stir in yeast mixture and butter just until a dough forms. Knead on a lightly floured surface until smooth. Transfer to a large buttered bowl, cover with plastic wrap, and let rise in a warm spot until doubled in bulk, about 45 minutes.
Preheat oven to 375 degrees. Punch down dough. Shape into an 8-inch square, about 1 inch thick. Fold in two opposite sides of dough to meet in middle, slightly overlapping. Press seam to seal. Place dough, seam-side down, in a buttered 8 1/2-by-4 1/2-inch loaf pan. Sprinkle with flour. Cover with plastic wrap and let rise until dough is about 3/4 inch above rim, 30 to 45 minutes.
Transfer pan to oven and immediately reduce heat to 350 degrees. Bake until top is golden brown and bread sounds hollow when tapped, 35 to 40 minutes. Let cool 5 minutes, then turn out of pan onto a wire rack, top-side up; let cool completely. Bread can be stored, tightly wrapped, up to 3 days at room temperature or frozen up to 3 months.