Honey Whole Wheat Bread

Ingredients

• 1 1/2 cups (12 fl oz, 355 ml) warm water (not hot, around 110F, 43C)
• 1 package (2 1/4 tsp, 0.25 oz, 7 gr) instant or rapid rise yeast, Red Star Platinum Yeast recommended (*see recipe notes if using active dry yeast)
• 1/2 cup (6 oz, 168 gr) honey
• 4 1/4 cups (18 oz, 506 gr) whole wheat flour, divided (*see recipe notes for subbing in white flour, if desired)
• 2 TBSP (1 oz, 28 gr) unsalted butter, softened
• 2 tsp Morton kosher salt or table salt (use 4 tsp if using Diamond kosher salt)

Instructions

1. 1

   CREATE THE SPONGE: In the bowl of a stand...: CREATE THE SPONGE: In the bowl of a stand mixer, or large mixing bowl if you will be kneading by hand, combine the water, yeast, and 2 cups (8.5 oz, 238 gr) of the flour. Cover the bowl with plastic wrap and let sit at room temperature for 30 minutes. The mixture will begin to grow in bulk to about double in size. (If the mixture does not grow in bulk then the yeast is not active and the sponge should be restarted with fresh yeast.)

2. 2

   COMBINE THE DOUGH: Use a spoon or rubber spatula...: COMBINE THE DOUGH: Use a spoon or rubber spatula to deflate the air out of the sponge. Add the remaining ingredients into the bowl and stir until combined.

3. 3

   KNEAD: If using a stand mixer, knead the dough...: KNEAD: If using a stand mixer, knead the dough with the dough hook attachment at medium/high speed for about 5 minutes, until the dough is smooth and elastic. You may need to scrape down the sides and bottom of the bowl occasionally. If kneading by hand, knead on a lightly floured work surface for about 8 minutes, until the dough is smooth and elastic. You may need to add more flour if it is too sticky. The dough will become less sticky as it is kneaded. Try to avoid adding too much flour.

4. 4

   FERMENTATION: Lightly oil a clean bowl and place the...: FERMENTATION: Lightly oil a clean bowl and place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap and let the dough rise until double in size. This should take about 1 hour. It might take slightly longer if your kitchen is very cool.

5. 5

   PUNCHING: After the dough has doubled in size, press...: PUNCHING: After the dough has doubled in size, press down in the center of the dough with your fist (do not aggressively punch it) and bring the sides of the dough into the center, releasing the gas.

6. 6

   RESTING: Allow the dough to rest for about 10...: RESTING: Allow the dough to rest for about 10 minutes before shaping to allow the gluten strands to relax. Meanwhile, position an oven rack on the center rung and preheat your oven to 350F (177C). Grease a 9 x 5 in (23 x 13 cm) loaf pan with nonstick spray or butter.

7. 7

   SHAPING: On a clean work surface, pat the dough...: SHAPING: On a clean work surface, pat the dough into a rectangle with the short end being about the width of your loaf pan. Bring one short end of the dough into the center and then the other end into the center so the ends are touching. Use the heel of your hand to press down and seal. Fold the loaf in half and gently move it into the loaf pan, seam side down. Use the palm of your hand to gently press down the dough and evenly distribute it in the pan.

8. 8

   PROOFING: Cover the dough with a piece of plastic...: PROOFING: Cover the dough with a piece of plastic wrap and allow it rise until double in size. This should take about an hour. The loaf should be crowning the pan by about 1" (2.5 cm).

9. 9

   BAKING: Bake the bread at 350F (177C) for 45-55...: BAKING: Bake the bread at 350F (177C) for 45-55 minutes. To test if it is done, thump the top of the bread and if it sounds hallow then it is done. If you have a thermometer, the bread is done when the internal temperature reads 190F-200F (88C-93C).

10. 10

    RUB OR BRUSH BUTTER ON TOP OF THE...: RUB OR BRUSH BUTTER ON TOP OF THE BREAD when it comes out of the oven to prevent the crust from becoming hard. Allow the bread to cool before slicing.

11. 11

    STORE uneaten bread in a twist tie bag or...: STORE uneaten bread in a twist tie bag or in plastic wrap at room temperature for up to 3 days. Slice the bread and wrap it well and freeze it if it is not eaten within a few days. Bread can be stored in the freezer for up to 3 months.