Go Back

Honey Whole Wheat Bread

The key to getting a soft, light texture in a 100% whole wheat bread is adding a couple of key ingredients: vital wheat gluten gives the dough the extra structure it needs to rise high, and Greek yogurt adds moisture and tenderness. This recipe uses a single, straightforward rise in the pan, making it a relatively quick process for a homemade sandwich loaf.
Prep Time30 minutes
Cook Time35 minutes
Rise Time1 hour
Total Time2 hours 5 minutes
Print Pin

Ingredients

  • 6-7 cups whole wheat flour
  • 1 1/4 tbsp instant yeast
  • 1 tbsp vital wheat gluten
  • 2 1/2 tsp kosher salt
  • 2 3/4 cups + 2 tbsp warm water
  • 6 tbsp unsalted butter melted
  • 1/2 cup honey
  • 2 tbsp full-fat Greek yogurt

Instructions

  • Grease two 8.5x4.5 inch loaf pans and line bottoms with parchment.
  • Mix 4.5 cups flour and yeast in stand mixer, add warm water, combine with dough hook.
  • Let mixture rest covered for 15 minutes.
  • Add vital wheat gluten, salt, melted butter, honey, and yogurt to bowl.
  • Mix in 1.5 cups flour on low speed, adding more gradually until dough pulls from sides.
  • Knead with mixer 5 minutes until smooth and elastic.
  • Divide dough in half, shape each into 9-inch rectangle, roll tightly into logs.
  • Place logs seam-side down in prepared pans.
  • Let rise covered in warm place 1 hour until dough rises above pan tops.
  • Preheat oven to 350°F.
  • Bake 30-38 minutes until deep golden brown.
  • Rub cold butter on hot loaf tops for soft crust.
  • Cool in pans 5 minutes, then remove to wire rack until completely cool.

Notes

Dough should be slightly tacky when finished kneading. Store cooled bread in airtight container up to 5 days.
Like this recipe? Rate & comment below!