Imagine sinking your teeth into a warm, golden-brown loaf of bread that's not just a side dish, but a culinary experience that transports you to a rustic kitchen filled with comfort and love. Our Honey Wheat Bushman Bread is more than just a recipe—it's a journey of flavors, textures, and pure homemade satisfaction that will elevate your baking skills from amateur to artisan. With its perfect balance of whole wheat heartiness and sweet honey undertones, this bread promises to become your new obsession and the star of your dining table.
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 cups whole wheat flour
- 1 cup bread flour
- 1/4 cup honey
- 1 teaspoon salt
- 1 tablespoon active dry yeast
- 1 1/2 cups warm water
Instructions
- In a large mixing bowl, dissolve the active dry yeast in warm water (around 110°F). Let it sit for 5-7 minutes until the mixture becomes frothy and bubbles form, indicating the yeast is active.
- Add honey to the yeast mixture and stir until well combined. The honey will help feed the yeast and provide sweetness to the bread.
- In a separate bowl, whisk together the whole wheat flour, bread flour, and salt to ensure even distribution of ingredients.
- Gradually add the dry ingredients to the wet yeast mixture, stirring with a wooden spoon or using a stand mixer with a dough hook attachment until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes. The dough should become smooth, elastic, and slightly tacky but not sticky.
- Place the kneaded dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let rise in a warm, draft-free area for about 1 hour or until the dough has doubled in size.
- Punch down the risen dough to release air bubbles, then shape it into a loaf and place in a greased 9x5-inch loaf pan.
- Cover the loaf and let it rise again for 30-45 minutes until it has risen just above the rim of the pan.
- Preheat the oven to 375°F (190°C) about 15 minutes before baking.
- Optional: Brush the top of the loaf with beaten egg or milk for a golden, shiny crust.
- Bake the bread for 40-45 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
- Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips
- Yeast Activation is Key: Ensure your warm water is precisely between 105-110°F to perfectly activate the yeast without killing it.
- Kneading Technique Matters: When kneading, use the heel of your hand and push-fold-turn method to develop gluten and create a smooth, elastic texture.
- Rising Environment: Choose a warm, draft-free spot like near a preheating oven or inside a turned-off oven with the light on for optimal dough rising.
- Moisture Check: Your dough should be slightly tacky but not sticky—add flour or water in small increments to achieve the perfect consistency.
- Crust Enhancement: For a professional bakery-style golden crust, brush with an egg wash or melted butter before baking.
- Cooling is Crucial: Always let your bread cool completely on a wire rack to prevent soggy bottoms and maintain the perfect crumb structure.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 25g
Protein: 4g
Fat: 1g
Saturated Fat: g
Cholesterol: 0mg
