A delightful and wholesome honey wheat bread recipe, perfect for any occasion.
In a large mixing bowl, dissolve the yeast in the warm water.
Ensure the water is warm, not hot, to avoid killing the yeast.
Stir in the melted butter and salt into the yeast mixture.
Mix gently to combine the ingredients evenly.
Add the whole wheat flour and mix until smooth.
Mix until no lumps remain for a consistent dough.
Let the mixture rest for 5 minutes.
This allows the flour to hydrate and the yeast to activate further.
Stir in the honey and as much unbleached flour as you can.
Add the flour gradually to avoid overloading the dough.
Turn the dough out onto a floured surface and knead until smooth and elastic, about 8-10 minutes.
Use the heel of your hand to push the dough away and fold it back.
Place the dough in a greased bowl, cover, and let rise until doubled in size, about 1 hour.
Place the bowl in a warm, draft-free area for the best rise.
Punch down the dough and let it rise again until nearly doubled, about 45 minutes.
This step develops the flavor and texture of the bread.
Divide the dough into two portions, shape into loaves, and place in greased loaf pans.
Shape the loaves evenly for consistent baking.
Cover and let the loaves rise until the center is rounded, about 45 minutes.
Ensure the loaves are well-covered to prevent drying out.
Bake in a preheated 350°F oven for 30 minutes, then cover with foil if necessary to prevent over-browning, and continue baking for 15-20 minutes.
Check the bread's doneness by tapping the bottom; it should sound hollow.
Remove the loaves from the pans and cool on a wire rack.
Cooling on a rack prevents the crust from becoming soggy.
Brush the warm loaves with melted butter for a softer crust.
This adds a lovely shine and flavor to the crust.
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