Honey Wheat Bread – Budget Bytes

Grocery costs simply hold rising and we’re all feeling it, so I made a decision to revisit a few of my outdated bread recipes. As a result of if there ever was a time to discover ways to make home made bread, it’s now! It solely takes a few {dollars} to make this tremendous delish home made honey wheat bread that’s gentle, fluffy, flavorful, and ideal for toast or sandwiches. And whereas it does take a while to make a loaf of bread, most of that’s hands-off time that you should utilize to are likely to different enterprise. 😉

What’s in Honey Wheat Bread?

This recipe begins with the fundamental yeast bread substances: flour, salt, and yeast. Then I added a little bit honey to offer the bread only a trace of sweetness and a little bit olive oil which helps hold the bread (and the crust specifically) good and gentle. I’ve used a mixture of entire wheat and all-purpose flour for this bread to maintain the feel gentle and fluffy.

Can I exploit All Complete Wheat Flour?

Whereas you can also make bread with 100% entire wheat flour as an alternative of a mixture of white and wheat, that tends to supply heavier, dense bread. Complete wheat flour absorbs extra moisture than all-purpose flour, so you could want to regulate the ratios on this bread barely. I discover that for the most effective texture, a 50/50 mixture of entire wheat flour and all-purpose flour produces the most effective outcomes.

Methods to Retailer Do-it-yourself Bread

It’s crucial to let home made bread cool utterly to room temperature earlier than storing to stop trapping steam and creating condensation. Do-it-yourself bread doesn’t include preservatives like store-bought bread, so that you’ll must both devour the bread shortly or freeze it for longer storage.

If storing your bread at room temperature, wrap the bread in fabric or paper to permit simply sufficient airflow to stop moisture build-up. Do-it-yourself bread will final about 2-3 days saved at room temperature.

If storing within the fridge, hold the bread in an air-tight container. That is my most well-liked methodology as a result of I don’t often eat bread that shortly. Bread saved within the fridge will keep good for about 5-6 days.

If you have to retailer your bread for longer, freeze it. I recommend slicing the bread previous to freezing so you may thaw or use 1-2 slices at a time as wanted with out thawing your entire loaf. I typically toast my slices straight from the freezer for comfort! Be certain to freeze the bread in an air-tight, heavy-duty, freezer-safe container (like a freezer bag).

Honey Wheat Bread

This home made Honey Wheat Bread is gentle, fluffy, flavorful, and ideal for breakfast toast and your entire favourite sandwiches.

Creator: Beth – Price range Bytes

• 1.25 cup heat water ($0)
• 2 tsp energetic dry yeast or on the spot yeast ($0.34)
• 2 Tbsp honey ($0.50)
• 3 Tbsp olive oil ($0.36)
• 1.5 cups entire wheat flour* ($0.57)
• 1.5 cups all-purpose flour* ($0.38)
• 1/2 Tbsp salt ($0.05)

• Stir the yeast and 1 Tbsp of the honey into the nice and cozy water till dissolved, then set it apart for about 5 minutes to permit the yeast to activate. A thick layer of froth ought to develop on the floor of the water.

• Whereas ready for the yeast to bloom, stir collectively 1 cup of the entire wheat flour with the salt.

• As soon as the yeast is foamy, add the remainder of the honey (1 Tbsp) and the olive oil and stir to mix. Pour the yeast water into the bowl with the flour and salt, then stir till mixed. Add ½ cup extra of entire wheat flour and stir till mixed once more.

• Now begin including all-purpose flour, ½ cup at a time, till you may now not stir the dough with a spoon. At that time, flip the dough out onto a floured floor and start to knead all-purpose flour into the dough, a little bit at a time.

• Knead the dough for about 5 minutes, slowly including flour as you knead, or till the dough now not sticks to your fingers, however continues to be pretty pliable. I used 1.5 cups all-purpose flour complete, however the complete flour quantity will differ with the kind of flour used and relative humidity within the room.

• Place the kneaded dough again into the blending bowl and canopy with a fabric. Let the dough rise at room temperature for about an hour, or till it has doubled in measurement.

• Evenly coat a bread pan with oil. Punch the dough all the way down to deflate, then take the dough out of the bowl. Form the dough right into a log about the identical size of your bread pan.

• Place the formed dough within the bread pan and let it rise for anohter hour, or till it has risen about 2-inches above the sides of the bread pan.

• Preheat the oven to 375ºF. As soon as totally preheated, add the risen bread and bake for half-hour, or till the bread is deeply golden brown and it sounds hole when tapped.

• Take away the bread from the oven and let it cool only a few minutes (to make it simpler to deal with), then rigorously take away the bread from the pan to totally cool.

• As soon as cool, slice and serve your scrumptious home made bread!

See how we calculate recipe prices right here.

*The full quantity of flour wanted could differ relying on the model of flour used and relative humidity. 
The crust of this bread will probably be fairly agency when it comes out of the oven, however it does soften up significantly because the bread cools.

Serving: 1sliceEnergy: 156kcalCarbohydrates: 26gProtein: 4gFats: 4gSodium: 294mgFiber: 3g

Methods to Make Honey Wheat Bread – Step By Step Images

Begin by dissolving 1 Tbsp honey and a couple of tsp on the spot yeast or energetic dry yeast in 1.25 cups of heat water. Set the combination apart to permit the yeast to bloom. It ought to develop a thick layer of froth on the floor.

Whereas ready for the yeast to bloom, add 1 cup entire wheat flour to a bowl with ½ Tbsp salt and stir to mix.

As soon as the yeast has bloomed, stir one other 1 Tbsp honey and three Tbsp olive oil into the yeast water, then pour that combination into the bowl with the flour and salt. Stir to mix.

Stir one other ½ cup of entire wheat flour into the dough.

Now begin including in all-purpose flour, ½ cup at a time till you may now not stir the dough with a spoon.

When a shaggy ball of dough varieties that may now not be stirred with a spoon, it’s time to show the dough out onto a floured floor to knead.

Start kneading in additional all-purpose flour a little bit at a time. Knead for about 5 minutes, or till the dough now not sticks to your fingers, however continues to be pliable. I used about 1.5 cups all-purpose flour in complete, however the complete flour quantity can differ relying on the kind of flour used and the relative humidity within the room.

Place the kneaded dough again into the blending bowl and canopy it with a towel. Let the dough rise at room temperature for one hour, or till doubled in measurement.

As soon as doubled in measurement, punch the dough all the way down to deflate. Take away the dough from the bowl and form it right into a log the identical size as your bread pan.

Evenly coat a bread pan with olive oil then place the formed dough inside. Let the bread rise for one more hour, or till it has risen about two inches above the highest of the bread pan.

Preheat the oven to 375ºF. As soon as the bread has risen, switch the bread to the oven and bake for half-hour, or till the crust is deeply brown and sounds hole when tapped.

After half-hour, take away the bread from the oven. Let it cool for only a few minutes to make it simpler to deal with, then rigorously take away it from the bread pan to complete cooling.

As soon as cooled, slice and serve the bread, or retailer it for later!