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Honey Rolled Wheat Bread
Warm from the oven, this hearty wheat bread fills your kitchen with the comforting scent of honey and toasted grains. You'll love how the wheat germ and olive oil create a tender, nutty crumb that stays soft for days. It's an everyday loaf that handles everything from morning toast to towering sandwiches. Baking your own bread might seem daunting, but this straightforward dough comes together beautifully.
Equipment
- Oven
Ingredients
- 1 tablespoon plus 2 teaspoons dry yeast
- ¼ cup warm water
- 2 cups milk, scalded, cooled
- ⅓ cup honey
- ¼ cup extra virgin olive oil
- ¼ cup wheat germ
- 1 tablespoon Celtic salt
- 5 cups whole wheat flour
- 1 cup rolled wheat or rolled oats
Instructions
- 1Dissolve the dry yeast in 1/4 cup of warm water in a small bowl. In a separate large bowl, whisk together the scalded and cooled milk, honey, extra virgin olive oil, wheat germ, and Celtic salt. Make sure the milk is fully cooled so it doesn't kill the yeast.
- 2Pour the yeast mixture into the large bowl along with 2 cups of the whole wheat flour, stirring well to combine.
- 3Mix in the rolled wheat or oats. Gradually incorporate enough of the remaining whole wheat flour to form a cohesive dough.
- 4Turn the dough out onto a lightly floured work surface. Knead it until smooth and elastic, which builds the gluten structure needed for a chewy crumb.
- 5Transfer the kneaded dough to a greased bowl, turning it over once to lightly coat the entire surface with oil. Cover the bowl and leave it in a warm spot to rise until doubled in size.
- 6Gently punch down the risen dough to release the air. Divide it in half and shape it to fit into two greased loaf pans.
- 7Bake at 375 degrees for 40 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.
Notes
- Storage: Keep the baked loaves in an airtight container at room temperature for up to 4 days, or freeze for longer storage.
- Milk temperature: Scalding the milk breaks down proteins that can inhibit yeast growth, but let it cool completely to lukewarm before mixing.
- Swap: If you don't have rolled wheat, old-fashioned rolled oats work perfectly as a substitute.