March 6, 2010

My Best Honey Whole Wheat Bread

Can I just tell you that this bread is amazing?
Not to toot my own horn (toot! toot!), but this is by far my favorite wheat bread - and I can no longer eat any store bought wheat bread. 
I paired together a few of my favorite recipes and came up with what both me & husband think is the best honey wheat bread we've ever had.  And that says a lot, coming from a guy who would rather eat white anything.  It comes out sweet, soft, and does not get dry and flaky.  Freezes beautifully, perfect for sandwiches or soup, toast it, warm it, or eat it just by itself because you feel like it.

3 cups really warm water (110 F)
1/4 cup honey
1/4 cup brown sugar
2 Tbsp. active dry yeast
4 cups whole wheat flour
2 tsp. salt
1/4 cup vegetable oil
2 TBS. vital wheat gluten (I've never made this recipe without, so I think it's necessary!)

2 TBS. dough enhancer (I've never made this recipe without, so I think it's necessary!)
3-4 cups all purpose white (or white wheat flour, if you prefer a more dense wheat flavor)

1. Combine honey, brown sugar, and warm water in a large glass or plastic bowl. Add yeast and let sit 10 minutes or until frothy.
2. Add the whole wheat flour, and stir until no dry clumps remain. Cover and let rest for at least 10 minutes (30 is ideal) or until bubbly. 
3. Add salt, oil, vital wheat gluten, and dough enhancer, and remaining flour until the dough pulls away from the side of the bowl. Use Auto Knead function on mixer and knead until smooth (about 8 minutes).  Cover with warm, damp towel, and let rise in a warm place 1 hour, or until doubled in size.
4. Lightly grease a loaf pan with cooking spray. Punch down the dough and form into a log (it helps to cover your hands with oil or cooking spray first). Place the dough into the bottom of a 9x5 loaf pan and cover again with a warm, damp towel (cheese cloth works great).  Let rise in a warm place for 1 hour, or until doubled (the dough should rise at least an inch above the top of the pan).
5. Preheat oven to 350 F. Bake in preheated oven for 30 minutes, until golden brown on top (the loaf will sound hollow when tapped). Remove from the pan to cool on a wire rack.  Brush with butter. Cool at least 15 minutes before slicing. Keeps for several days at room temperature and much longer in the freezer.

Makes 2 (9x5 pan) loaves.


  1. where does one get gluten and dough enhancer... are they necessary??

  2. vital wheat gluten and dough enhancer can be purchased at bake shops, as well as some grocery stores (I know Macey's in Utah carries it). You can also purchase it through Honeyville Grain. It makes a REMARKABLE difference in the texture and life of your bread. I would highly recommend not leaving it out. ;) call me if you have questions Sylvia!

  3. At what point do you add the wheat gluten and dough enhancer?

  4. would it be awful if I didn't include dough enhancer? I have the vital wheat gluten, but not the enhancer. I guess this is kinda the same question as my mom's, but, I DO have one of those...


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Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.


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