Easy Honey Wheat Bread

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There’s solitary one ascent with this basic and simple formula for a delicate entire wheat portion with no egg. It works with either nectar or sugar. Oil ought to be at room temperature and ALWAYS AERATE YOUR FLOUR BEFORE MEASURING. – Jenny Jones

Planning Time: 15 minutes

Cook Time: 25 minutes

Add up to Time: 60 minutes, 45 minutes

Makes: One portion

Simple Honey Wheat Bread


1 2/3 containers entire wheat flour

1/3 container generally useful or bread flour

2 teaspoons (1 bundle/7 grams) moment yeast (or dynamic dry yeast)

1 teaspoon salt

1 container 1% drain, warmed to 120-130° F for moment yeast (or 110-120°F for dynamic dry)

3 Tablespoons vegetable oil

2 Tablespoons nectar (or sugar)

around 1/4 glass extra universally handy or bread flour


Place flours, yeast and salt in an expansive blending dish.

Mix in drain, trailed by oil and nectar.

Beat on high for 2 minutes.

Include around 1/4 container generally useful or bread flour until the point that batter shapes a mass.

Place mixture on floured surface and ply 50 turns.

Cover and let rest 10 minutes.

Shape into a portion and place in lubed 8 1/2 x 4 1/2-inch portion container.

Cover and let ascend in a warm spot until the point that it’s multiplied in estimate, around 60 minutes.

Preheat stove to 375° F and prepare for 25 minutes. After the initial 15 minutes, I cover the highest point of the portion with a thwart tent to counteract over-searing.

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