Milk And Honey Whole Wheat Bread Recipe

Name: Milk And Honey Whole Wheat Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups whole wheat flour; 1 cup white flour; 2 tablespoons sugar (I usually use brown); 1 tablespoon honey; 1 tablespoon yeast; 1 teaspoon salt; 1/4 cup milk; 3/4 cup warm water; 1 egg; 1 tablespoon oil (optional); cornmeal, to sprinkle on baking stone

Servings: persons

2 cups whole wheat flour
1 cup white flour
2 tablespoons sugar (I usually use brown)
1 tablespoon honey
1 tablespoon yeast
1 teaspoon salt
1/4 cup milk
3/4 cup warm water
1 egg
1 tablespoon oil (optional)
cornmeal, to sprinkle on baking stone

1
Combine water, sugar and yeast. Mix in salt, honey, milk, and oil (if using).
2
In a separate large bowl mix together white and whole wheat flours.
3
Slowly pour liquid into 1 C of flour. Add remaining flour 1/2 C at a time, stirring well after each addition. When dough has pulled together turn onto a floured surface. Knead until bread is silky, about 10 minutes if by hand.
4
Put into oiled bowl, cover with a damp towel and put in a warm draft-free place. Let rise for approx 45 minutes or until doubled in size.
5
Preheat oven to 500 with baking stone on bottom shelf and a pan on top shelf.
6
Punch down and form into loaves. Slash tops with sharp knife or put into loaf pans. Let rise again until doubled in size.
7
For a shiny crust, brush loaves with beaten egg.
8
Slide into oven and pour 1/2 cup warm water into top shelf's pan to create steam.
9
Bake at 500 for 5 minutes then turn oven down to 400. Bake until golden brown/loaves sound hollow, approximately 10-15 minutes if in small loaves, 25+ minutes if in loaf pans.

432

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups whole wheat flour, 1 cup white flour, 2 tablespoons sugar (I usually use brown), 1 tablespoon honey, and more.

Yes, Milk And Honey Whole Wheat Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Milk And Honey Whole Wheat Bread

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