100% Whole-Wheat Honey Bread

Inspired by a bag of a bag of white whole wheat flour from Farmer Direct Mill near New Cambria, honey from Labertew Apiaries, and a recipe provided by Karen Hanson in the Summer 2022 issue of Kansas Farm Bureau’s Kansas Living magazine, I made this 100% whole wheat loaf of bread.

It had a high volume, a nutty and appealing taste. Like most whole wheat loaves, it was denser and heavier than a loaf of white bread. 

I made the loaf according to the recipe but increased the yeast to 1 (1/4 oz.) package +  added 2 tablespoons of vital wheat gluten. Since it's a concentrated wheat protein, just a tablespoon or two of vital wheat gluten improves bread’s elasticity and creates a better crumb and chewiness in the final product.

Made a few other changes including  baking the bread until it registered an internal temperature of 190 to 200° F. (on an instant-read thermometer) about 15 to 20 minutes longer than the original recipe indicated. 

By the way — White whole-wheat flour is made from hard white spring or winter wheat which has the exact same nutritional value of whole-wheat flour (made hard red wheat), but because of the variety used, has a milder flavor and paler color.

 

100% Whole-Wheat Honey Bread     Makes 1 standard (0x5-inch) loaf

1 3/4 cups warm water (105 to 115° F)

2 tablespoons honey

1 (1/4 oz.) pkg. active dry yeast (scant 1 tablespoon)

3 1/2 cups white whole wheat flour; more as needed as dough is kneaded to prevent sticking

1 tablespoon olive oil

1 teaspoon kosher salt

1. Mix the warm water, honey and yeast in a stand-mixer bowl; let stand a few minutes until it becomes foamy.
   
2. Add half the whole wheat flour, olive oil and salt to the mixture. Mix with a spatula, wooden spoon or Danish whisk until incorporated. Let sit for one or two minutes.
   
3. Mix with a dough hook attachment on low speed, slowly adding the remaining whole wheat flour, increasing the speed to high. Mix on high until the batter is combine and not sticking to the sides of the bowl, about 7 minutes. Add additional flour as needed.
4. Cover the bowl with a towel and let rest for 15 minutes.
5. Meanwhile, prepare a 9x5-inch loaf pan by spraying for lining with parchment that has been sprayed.
6. Lightly flour a work surface; place dough on prepared surface and shape into a loaf. Place in prepared loaf pan.
   
7. Let shaped dough sit in a warm place until it has risen over the top of the pan, about one hour.
   
8. Meanwhile, preheat oven to 350° F. 
9. Bake in the preheated oven until top of the loaf sound hollow when tapped and internal temperature of the loaf registers between 190 to 200° F., anywhere between 35 to 50 minutes.
10. Remove from oven and cool in pan for 15 to 20 minutes. Remove from pan and cool on a rack for about an hour before slicing. 

Recipe without photos . . .

100% Whole-Wheat Honey Bread     Makes 1 standard (0x5-inch) loaf

1 3/4 cups warm water (105 to 115° F)

2 tablespoons honey

1 (1/4 oz.) pkg. active dry yeast (scant 1 tablespoon)

3 1/2 cups white whole wheat flour; more as needed as dough is kneaded to prevent sticking

1 tablespoon olive oil

1 teaspoon kosher salt

1. Mix the warm water, honey and yeast in a stand-mixer bowl; let stand a few minutes until it becomes foamy.
2. Add half the whole wheat flour, olive oil and salt to the mixture. Mix with a spatula, wooden spoon or Danish whisk until incorporated. Let sit for one or two minutes.
3. Mix with a dough hook attachment on low speed, slowly adding the remaining whole wheat flour, increasing the speed to high. Mix on high until the batter is combine and not sticking to the sides of the bowl, about 7 minutes. Add additional flour as needed.
4. Cover the bowl with a towel and let rest for 15 minutes.
5. Meanwhile, prepare a 9x5-inch loaf pan by spraying for lining with parchment that has been sprayed.
6. Lightly flour a work surface; place dough on prepared surface and shape into a loaf. Place in prepared loaf pan.
7. Let shaped dough sit in a warm place until it has risen over the top of the pan, about one hour.
8. Meanwhile, preheat oven to 350° F. 
9. Bake in the preheated oven until top of the loaf sound hollow when tapped and internal temperature of the loaf registers between 190 to 200° F., anywhere between 35 to 50 minutes.
10. Remove from oven and cool in pan for 15 to 20 minutes. Remove from pan and cool on a rack for about an hour before slicing.