Bread Machine Honey Wheat Bread
Soft and fluffy honey wheat bread made in a bread machine with whole wheat and bread flour, ready in about 4.5 hours.
Ingredients
- 1 ⅛ cup water warmed to 115°F (45°C) (266 ml)
- 2 tbsp extra virgin olive oil (30 ml)
- 3 tbsp honey (63 g)
- 1 tsp salt (6 g)
- 2 cups whole wheat flour (240 g)
- 1 cup bread flour (120 g)
- 1/2 tbsp vital wheat gluten optional (7 g)
- 2 ¼ tsp yeast active dry, instant or bread machine (7 g)
- seeds for topping optional
Instructions
Load Bread Pan:
Place the items into the bread machine pan in the sequence given. This order matches Cuisinart models; consult your machine's guide for the correct order. If different, use the order from your manual.Select Program & Monitor:
Pick the whole wheat bread program. Set the 1.5 lb loaf size and desired crust shade. During the initial knead, monitor the dough often. If it seems dry, incorporate extra warm water 1 tablespoon at a time until it becomes tacky and flexible. If too wet, add more bread flour 1 teaspoon at a time. Depending on crust choice, the cycle runs between 4 hours 15 minutes and 4 hours 40 minutes.Brush & Bake in Machine:
FOR MACHINE BAKE: After the final rise and prior to the bake cycle, brush the dough with milk and scatter seeds (optional). Once baking finishes, power off the machine. Take out the pan and bread right away. Cool fully on a wire rack before cutting.Shape & Oven Bake:
FOR OVEN BAKE: To bake in a conventional oven, extract the dough from the pan immediately after the last knead. Form into a rectangle and place on a floured baking sheet or into a loaf pan. Cover with a cloth and allow to rise for 40 minutes or until doubled. Move to an oven preheated to 350°F (175°C). Bake for 35-40 minutes, until the loaf yields a hollow sound when tapped. Remove from the sheet right away and cool completely before slicing.