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This is a spin on a post submitted earlier. Â As noted, the beauty of bread making is the same recipe can be turned into different styles of bread. Â I first posted the rolls and this is the more traditional loaf. Â I have already taken some of the ends of this bread and put in the freezer to make croutons one day soon. Â This recipe is straightforward and the rise is pretty easy.
As I noted in my earlier post, I am still having a problem with the loaves cooking through. Â I have been talking to some bakers and the possible problems include uneven temperature of my oven and not centering the bread in the oven. Â So the next time I make bread, I will be sure to use the convection oven and place the bread on a rack in the center of the oven. Â We will see what happens.
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Recipe (makes 1 loaf & 3 rolls)
Honey Wheat Bread (& Rolls):
Ingredients
 3 cups warm water (110 degrees F/45 degrees C)
 2 packages active dry yeast
 2/3 cup honey, divided
 5 cups bread flour
 3 tablespoons butter, melted
 1 tablespoon salt
 3 cups whole wheat flour
 2 tablespoons butter, melted
1 tbsp olive oil
Directions
In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky – just pulling away from the counter, but still sticky to touch. Add 1 more cup of flour and finish kneading. Â Place in a greased bowl, coating the entire surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
Punch down, and divide into 1 loaf and 3 3″ round rolls. Place the loaf in a Pam sprayed 9 x 5 inch loaf pan, and the rolls on a sprayed baking sheet. Â Allow to rise until dough nears the top of the pan and use the same amount of time for the rolls.
Bake at 350 degrees for 25 to 30 minutes. Lightly brush the tops of loaves with 2 tablespoons melted butter when done to prevent crust from getting hard. Cool completely. Â Enjoy!
As noted, I also made rolls from this batch. My experience is 3 cups of flour make about 1 loaf of bread. Hope that helps.
Ok, not sure what I did wrong. Maybe I didn’t punch it down enough after it had risen? After shaping the 3 rolls, the left over dough still filled my loaf pan to the top. It smells delicious but really doughy when you get through the crust. Like I said, I’m very new to bread making so I don’t know exactly what to look for throughout the process.
The recipe also says 5 cups of bread flour and 3 cups of wheat flour. Is that accurate as well? Guess I will have to try it again. I like this recipe because of the whole wheat flour and bc it uses honey instead of sugar. Looks so good.
I am so excited you are trying. We all have failed even after we thought we knew what we were doing. Bread can be very fickle and certainly using different yeasts and different types of flour create different reactions. I have had my best luck when I made rustic breads and did not use a loaf pan.
Are you sure this recipe only makes 1 loaf of brea? I am new to bread making so I may be wrong but mine has been in the oven for much longer than 30 min and is no where near being done. Also, i have seen a similar recipe that calls for same amount of flour and dough divides into 3 loaves.
I love homemade bread.Actually hardly buy any bread from the bakery any more. Your wholewheat bread looks super!