Honey Whole Wheat Bread

Next week kicks off our local county fair. My family has always been deeply involved in it. From showing livestock, to baking pies, to riding in the parade. The Scheuring clan has spanned generations of ribbons and laughter at the Shelby County Fairgrounds.  Usually my favorite (and best) fair entries were in the food department, especially homemade bread. My last year in 4-H (almost 10 years ago~ gulp!) I made this recipe for Honey Whole Wheat Bread.

Not only did it receive a purple rosette, but it was also sent to the Iowa State Fair where it received a blue ribbon!

It’s that good people!

In my family’s recipe book, this bread is termed “Fair Queen Bread”.

Since my Senior year was also the summer I was named the Shelby County Fair Queen.

(Hello Baby Me!)

Now back to the real reason we are here.

Bread.

One of the most helpful tips about making this bread (and any wheat bread), is a trick I learned to help keep the crust soft.

Simply place a pie plate on the bottom rack of the oven and fill with water. The steam from the evaporating water helps to keep the crust of the bread from turning into something that resembles cement while it bakes.

This bread is great as toast.

Or served warm with butter and an extra drizzle of honey.

Delicious!

5 from 1 vote

Print

Honey Whole Wheat Bread

Course Breakfast

Cuisine American

Prep Time 20 minutes

Cook Time 40 minutes

Rising Time 1 hour 45 minutes

Total Time 1 hour

Servings 2 Loaves

Author My Farmhouse Table

Ingredients

• 3 cups Whole Wheat Flour
• 1/3 cup Honey
• 1/4 cup Butter, softened cut into pieces
• 1 Tbsp Salt
• 2 pkgs Yeast
• 2 1/4 cup Warm Water 120F to 130F
• 3-4 cups All-Purpose Flour
• Butter melted

Instructions

1. In a large bowl; mix together whole wheat flour, honey, softened butter, salt, and yeast. Add warm water. Mix to combine.

2. Stir in enough all-purpose flour, a cup at a time, to make dough easy to handle. Turn dough onto lightly floured surface. Knead 5-10 minutes or until dough is smooth and elastic. 

3. Place dough in greased bowl, cover, and let rise in a warm place 40-60 minutes or until doubled. 

4. Grease 2 loaf pans. Punch dough down and divide in half. Flatten each half and roll into a 18x9 inch rectangle. Roll dough up tightly, starting at the 9 inch side, to form a loaf. Pinch seam together to seal and fold in ends. Place seam side down in greased pans. 

5. Brush loaves lightly with melted butter. Cover and let rise in a warm place 35-50 minutes or until doubled. Move oven racks to lowest positions so that tops of pans will be in the center of oven. Heat oven to 375 degrees F.

6. Bake 40-45 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to wire rack. Brush loaves with butter, cool. 

Recipe Notes

Helpful Hints: Place a pie plate filled with water on the bottom oven rack. This helps to keep the crust soft. Super important when making a wheat bread!