Whole Wheat Honey Bread (50% Whole Wheat)

Name: Whole Wheat Honey Bread (50% Whole Wheat)
Ingredients: 1 cup whole wheat flour (about 150 grams); 1 cup bread flour (about 150 grams); 1 tablespoon powdered milk; 1 teaspoon salt; 1 teaspoon dry instant yeast; 2 1/2 tablespoons honey (or sugar); 1 cup cold water (about 220 ml); 1 1/2 tablespoons unsalted butter (softened)

Hoàng Thị Tố Hà @toha_2591227

Huế

This is a very healthy bread, with a delicious, soft, fluffy, chewy, and moist texture... My family loves this recipe, you should try it at home!
(Source: Savourydays)

Hoàng Thị Tố Hà @toha_2591227

Huế

This is a very healthy bread, with a delicious, soft, fluffy, chewy, and moist texture... My family loves this recipe, you should try it at home!
(Source: Savourydays)

Saved

Ingredients

1 cupwhole wheat flour (about 150 grams)
1 cupbread flour (about 150 grams)
1 tablespoonpowdered milk
1 teaspoonsalt
1 teaspoondry instant yeast
2 1/2 tablespoonshoney (or sugar)
1 cupcold water (about 220 ml)
1 1/2 tablespoonsunsalted butter (softened)

Saved

Steps

1

Whole wheat flour
2

Use a hand mixer with dough hooks (450w or higher)
3

Combine the two types of flour and yeast in a mixing bowl. Create a well in the center, add honey and water, and mix well using a wooden or sturdy spoon, stirring from the inside out. Mix until the ingredients form a rough dough. Cover the bowl with a damp cloth or plastic wrap and let the dough rest for 20 minutes.
4

After 20 minutes, start kneading the dough (use a hand mixer with dough hooks as the dough is slightly wet and sticky). Knead on low speed for the first 5 minutes to smooth the dough, then increase to medium speed and knead for another 10 minutes. Once the dough is smooth and elastic, add the butter (soft but not melted) and knead together. Reduce to low speed and knead for about 10 more minutes until the dough is smooth, elastic, and stretches into a thin membrane.
5

After kneading, shape the dough into a round form, place it in a bowl (lightly greased with oil), and cover with a damp cloth or plastic wrap to proof (in the oven or microwave).
6

Let the dough rise until it doubles in size, gently press to release some air, and lightly knead by hand to relax the dough after proofing.
7

Prepare the baking pan. If it's not non-stick, brush a layer of butter or oil on the sides and bottom to prevent sticking.
8

Sprinkle a little flour on a tray or countertop, then spread the dough out (without using a rolling pin) into a sheet, and let it rest for 5 minutes.
9

Continue to spread the dough into a rectangle or square, with one side as long as the pan. Fold and roll the dough to form a loaf shape, and place it in the pan.
10

Let the dough rise a second time until it expands to about 80%.
11

When the dough has risen to about 70%, preheat the oven to 350°F (180°C) for 15 minutes. Place the bread in the oven and use a spray bottle to mist the oven walls and space (this helps keep the bread surface from drying out). Bake at 350°F (180°C) (measured with a thermometer).
12

After about 20 minutes, rotate the pan (to ensure even browning), lower the temperature to 340°F (170°C), and bake for another 20 minutes (if the bread browns too quickly, cover with foil; I forgot to cover mine, so it turned a deep golden color).
13

Remove the bread from the pan and let it cool. Brush a thin layer of butter or whipping cream on the surface while the bread is still warm to enhance the flavor.
14

Let the bread cool completely before slicing. If sliced while warm, the inside may become wet and sticky.