Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Honey Whole-Wheat Bread Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 11, 2019 Print Rate It Share Share Tweet Pin Email Photo: Marcus Nilsson Prep Time: 20 mins Total Time: 3 hrs 35 mins Yield: 1 loaf For the ultimate whole-wheat sandwich bread, this loaf relies on 100 percent whole-grain flour and equal amounts of honey and butter to keep it soft. This recipe is adapted from Ben Butler at Hayden Flour Mills. Martha made this recipe on "Martha Bakes" episode 807. Ingredients 3 tablespoons honey 1 ¾ cups warm water (110 degrees) 1 envelope (¼ ounce) active dry yeast (2 ¼ teaspoons) 1 pound , 6 ounces (about 4 ½ cups) freshly milled whole-wheat bread flour, such as Hayden Flour Mills Hard Red Spring, plus more for dusting 1 tablespoon kosher salt 3 tablespoons unsalted butter, melted, plus more for bowl and pan Directions 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 melted butter just until a dough forms. Knead on a lightly floured surface until smooth, 5 to 10 minutes. 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 9-by-5-inch loaf pan. Sprinkle with flour. Cover with plastic wrap and let rise in warm spot until dough is about 3/4 inch above top of pan, 30 to 45 minutes. Transfer pan to oven and immediately reduce heat to 350 degrees. Bake, rotating pan halfway through, until top is golden brown and bottom sounds hollow when tapped, 35 to 40 minutes. Let cool in pan on wire rack 20 minutes, then turn out bread onto rack and let cool completely. Bread can be stored, tightly wrapped, at room temperature up to 3 days or frozen up to 3 months. Rate it Print