Honey wheat brown bread

4.41 from 30 votes

Packed with a subtle sweetness from honey and brown sugar, this Honey Wheat Brown Bread is our newest family favorite. We love to savor it fresh and warm right off the oven, sliced and slathered in butter - heavenly! Plus, this hearty bread is a welcome accompaniment to your soups & salads!

Prep: 10

Cook: 30

Rest: 2

Total: 2 40

Course: Breads

Cuisine: Egg-free, Vegetarian

Servings:

Calories: 230kcal

Author: Ruchi

Ingredients

ACTIVATE YEAST

1 tablespoon Active dry yeast
1 tablespoon Sugar
¼ cup Lukewarm water

DRY INGREDIENTS

2 cups Bread flour
1¾ cups Wheat Flour
1½ teaspoons Baking powder
1 tablespoon Cocoa powder
1½ teaspoons Espresso Coffee powder
1½ teaspoons Salt
2 tablespoons Brown sugar

WET INGREDIENTS

¼ cup Honey
3 tablespoons Oil
1¼ cup Water (add an extra ¼ cup, if needed)

INGREDIENTS TO TOP THE BREAD

- - Rolled Oats
- - Butter softened

US Customary - Metric

Instructions

KNEADING THE DOUGH - BAKES 3 LOAVES

Combine yeast and sugar in a mixing bowl.
Add lukewarm water.
Stir it with a spoon until the yeast is completely dissolved. Let it sit undisturbed for 5 minutes.
Once the yeast activates (frothy and bubbly), go ahead with the recipe. If the yeast fails to do so, please discard and start over.
Add the whole wheat flour, bread flour, and baking powder to the mixing bowl of the stand mixer.
Add salt.
Cocoa powder + espresso coffee powder.
Brown sugar.
Stir in liquids - honey and oil.
Pour in the activated yeast and water.
Using the dough hook, mix the ingredients at medium speed.
Mix until it forms a smooth dough.
Transfer the dough to a greased bowl and set it in a warm place. Cover with a clean kitchen towel or plastic wrap and let it rise for 1 hour 30 minutes.
The dough will double in size.
Choose a big bowl for the dough. :)

SHAPING THE DOUGH

After the dough has risen, transfer it to a lightly floured surface and knead it again.
Knead the dough by hand for 4-5 minutes until it looks smooth and non-sticky. Keep dusting it with flour if necessary. Be sure to brush your hands with flour, too, so that the dough doesn't stick to them.
Divide the dough into 3 equal parts.
Take one piece and use the rolling pin to flatten the dough.
Now fold both the long edges about 2/3 in the center and press it down (image 1). Bring the shorter ends in and fold them over too (image 2). Starting from the left side, roll the dough into a loaf-like shape (pictures 3&4). The dough will look like a jelly roll.
Pinch all the seams with your fingers. If you are having problems sealing the dough - slightly wet the edges with water and pinch them together. Repeat this fold and pinch process on the horizontal and vertical end of the loaf too.
Roll on the surface and make it look like a loaf of bread or a log.
Repeat the same process with the other two dough pieces too.
Place the rolled loaves in a grease pan or tray and cover them with a clean towel. Let them rise for 30 -40 minutes until doubled in size.
Once the rising time has elapsed, preheat the oven to 350 degrees F. Using a sharp knife, make deep cuts (score) into the bread. These cuts will allow the bread to expand during baking.
Brush the top with butter, sprinkle some rolled oats and bake in a preheated for 30-40 minutes. Once done, remove the bread from the oven and let them cool for 10-20 minutes over the counter. Brush the tops with butter and enjoy.
If you don't have a log tray, you can wrap each loaf in foil and place it in a warm place to rise. Since the dough was wrapped in foil, it will maintain its loaf shape.
Arrange the loaves on a baking tray.
Brush with butter and sprinkle rolled oats on top. Bake for 30-40 minutes.
Once done, remove the bread from the oven and let them cool for 10-20 minutes over the counter. Brush the tops with butter.
Serve hot with your favorite soup or pasta.
Slather it with butter and enjoy!

Video

Notes

Frequently Asked Questions

Can I make this bread using a bread machine?

Yes, you indeed can. Using a bread machine will allow you to put less effort while kneading by hand will demand more. However, in both ways, the result is going to be equally good.

Why is my bread dense?

If your bread doesn’t feel light but is dense instead, there might be the possibility of any of these reasons:

You might have kneaded the dough more than required; over kneading leads to denser bread.
Your dough did not get a warm place to rise. Make sure to keep the dough in a warm spot that helps in better rising.
Over-proofing the dough makes the bread dense, as the dough gets over aerated and the gluten gets collapsed during baking. So, avoid over-proofing.
You may have added expired yeast that is no longer helping the dough to rise. So, always check for the expiry date.

Serving suggestions

The Honey Wheat Brown Bread is so irresistible that it will always be in high demand in your household. You can make large batches and keep them ready to serve whenever you need to feed your family with this wholesome delight.

Since this delicious bread is so versatile, it can be turned into a sandwich or offered as an accompaniment with soups and pasta.

Whichever way you consume, it is always heavenly!

Storage

Storing your super-delicious Honey Brown Bread is super-easy too! Once completely cooled, wrap it in a brown bag and then transfer it to the Ziploc bag.

Store in the fridge and use it whenever you need it. It stays fresh for 2- 5 days under refrigeration.

You may reheat it in the oven or a toaster when required. It will taste as good as freshly baked.

Can the honey brown bread be frozen?

Yes, you can surely freeze your loaf of brown bread. It’s Simple.

Wrap the loaf in a plastic wrap (cling sheet) and transfer it to a Ziploc bag. Then cover it entirely with an aluminum sheet and slide it into the freezer. It will be good for 2 to 3 months.

However, you may notice a slight change in its texture when you use frozen bread.

To make it ready for serving, first, thaw it in the fridge until completely soft.

Then you can cut it into slices and put it in the oven to warm for 8 to 10 minutes. It is now ready for consumption.

Nutrition