This bread is soft and unforgettable. Please adjust the honey to suit your palate especially if you decide to double or triple the recipe as doubling or tripling the honey will result in an extremely sweet dough. I wish you a happy baking.
Easy Half Whole Wheat Bread
Preparation Time: 20 minutes + 2½ hours resting; Baking time: 30-35 minutes; Makes:
Ingredients
- 250g (2 cups) white all-purpose flour
- 1¼ teaspoons instant yeast (1½ teaspoons active dry yeast)
- 1 teaspoon salt
- 2 tablespoons honey
- 1 cup warm water
- 2 tablespoons honey, extra
- 2 tablespoon olive oil
- 125g (1 cup) whole wheat flour
Instructions
- Preheat the oven to 375ºF (190ºC) ten minutes before using. Grease an 8½ x 4½ inch (21.5 x 11.4 cm) loaf pan and line the base with parchment.
- Sift the white flour, yeast and salt into the bowl of your stand mixer. Add the 2 tablespoons honey and the water and mix with a spoon until combined. Cover the bowl and set aside in a warm corner for 30 minutes or until bubbly.
- Now add the extra honey, olive oil and the whole wheat flour and using the dough hook attachment on the lowest speed mix about 30 seconds or until all the whole wheat flour is incorporated. Scrape the sides of the bowl and knead using the next higher speed for 5 minutes. Remove the dough, (it will be slightly sticky) and knead it a few times on a lightly floured surface. Do not add a lot of flour-it should remain soft not firm.
- Form the dough into a ball and place in a lightly oiled bowl. Cover with cling film and set aside for 1 hour or until doubled in size.
- Knock back the dough and shape into a loaf. Place in the prepared loaf pan. Cover with a towel or oiled cling film and set aside to rise until dough has risen 1-inch above the pan.
- Bake in the pre-heated oven 30-35 minutes. Remove from the oven and brush the crust with melted butter to prevent it from hardening.
- For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.
- For 2 loaves: 750g (6 cups flour) total; 2 cups water; 2 teaspoons instant yeast; 2½ teaspoons salt; 4 tablespoons olive oil. The honey will need to be adjusted to suit your palate. I don’t usually double it.
Points to Note:
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the bread at 375ºF (190ºC) for 35 minutes.
- The dough weighs 670g (1.5Ib). The addition of 4 tablespoons honey results in a sweetish bread you can adjust the honey to suit you.You need a total of 3 cups flour for this recipe you can vary the whole and white wheat ratios to suit you.
- I envelope active dry yeast = 2¼ teaspoons
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Step By Step Photos
Sift the white flour, yeast and salt into the bowl of your stand mixer.
Add 2 tablespoons honey and the water and mix with a spoon until combined. Cover the bowl and set aside in a warm corner for 30 minutes or until bubbly
Now add the extra honey, olive oil and the whole wheat flour and using the dough hook attachment on the lowest speed mix about 30 seconds or until all the whole wheat flour is incorporated. Scrape the sides of the bowl and knead using the next higher speed for 5 minutes.
Remove the dough, (it will be slightly sticky) and knead it a few times on a lightly floured surface. Do not add a lot of flour-it should remain soft not firm. Form the dough into a ball and place in a lightly oiled bowl, cover with cling film and set aside for 1 hour or until doubled in size.
Knock back the dough and shape into a loaf. Place in the prepared loaf pan
and set aside to rise until dough has risen 1-inch above the pan. Bake in the pre-heated oven 30-35 minutes. Remove from the oven and brush the crust with melted butter to prevent it from hardening.
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