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Honey Wheat Bread Machine Recipe

Honey Wheat Bread Machine Recipe

Photo credit: Salad in a Jar

We sometimes like to bake bread in the oven after the bread machine does the grunt work.

Recipe adapted from

Salad in a Jar
Overall rating from Tomahto users

Ingredients

For the Bottom on the Pan

  • 114 grams (½ cup) cool water
  • 114 (½ cup) cool milk
  • 84 grams (¼ cup) honey
  • 21 grams (1½ tablespoon) unsalted butter, cold and chopped
  • 7 grams (1½ teaspoon) salt

For the Top on the Pan

  • 170 grams (1½ cups) whole wheat flour
  • 180 grams (1½ cups) bread flour
  • 5 grams (1½ teaspoon) bread machine or instant yeast

Steps

  1. Whisk the flours together in a large bowl.
  2. Add the Bottom of the Pan ingredients to the bread pan.
  3. Pour in the flour, make a divot, and put the yeast in the divot.
  4. Select the (leavened) dough program and start it up.
  5. Lift the lid during the first minute to make sure the paddles are engaged correctly and the dough is starting to clump.
  6. Roughly 15 minutes into the initial knead cycle, open the lid and check your dough (see tips).

Shaping the Dough

  1. At the end of the dough program, the dough should have doubled in size. If not, leave it until it does (whole wheat often takes longer to rise).
  2. Remove the dough to a lightly floured surface and press or roll it out into a rectangle shape of approximately 10×14 inches.
  3. Roll up the dough from the short side and pinch the seam to seal.
  4. Tuck the ends under and place into a greased 8½×4½-inch loaf pan with the seam side down.
  5. The dough should fill the pan halfway to the top.
  6. Cover with a tea towel or wax paper.
  7. Allow the bread to rise until the dough is just peeking over the top of the pan.
  8. This second rise may take 30 minutes to 1 hour or even more if your kitchen is cold.
  9. Preheat the oven to 375℉/190℃ (try to time it so that it's hot at the end of the second rise) and bake for until the internal temperature reaches 190℉/90℃ (~25-30 mins).
  10. Tent with foil ~8-10 minutes in to prevent over-browning the top.
  11. Let the loaf sit in the pan for 15 minutes after removing from the oven, then transfer to a wire rack to cool completely before slicing.

Pro Tips

  • Not all bread machine cycles are the same. 15 minutes is based on a Zojirushi bread maker with an initial knead cycle of 18 minutes. Adjust for shorter cycles so that any corrections made to your dough occur during the initial knead cycle with enough time to incorporate any additional flour or water.
  • For most recipes, the dough should stick to the side, then pull away cleanly. If the dough is too wet, add flour one tablespoon at a time. If it's too dry, add one tablespoon of liquid at a time until the dough looks right. Read more here.
  • We've sometimes ended up adding 2 tablespoons of bread flour, as the dough was too wet, and other times it was fine without adjustments. The temperature and humidity in your kitchen will affect your results.
  • We weigh some things when baking, and this is a handy reference.

Relevant Products

Recipe Tags

Bread
Bread Machine

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