Name: Honey-Wheat Bread
Yield: Yield: 4 loaves, 1 pound 4 ounces (570 g) each
Ingredients: Egg wash; Wheat bran; 1 pound 4 ounces (570 g) whole wheat flour; 1 ounce (30 g) fresh compressed yeast; 1 pound 4 ounces (570 g) bread flour; 1 cup (240 ml) warm water (105° to 115°F/40° to 46°C); 1¾ cups (420 ml) milk; 7 ounces (200 g) unsalted butter, at room temperature; 1 cup (240 ml) or 12 ounces (340 g) honey; 4 teaspoons (20 g) salt

Preparation info

Yield:
4
loaves, 1 pound 4 ounces each

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

The combination of whole wheat and honey produces a wonderful, richly flavored bread that I frequently enjoyed as a child with nothing more than a spread of comb honey on top. As a variation, try substituting molasses for the honey in this recipe. It produces a heartier, more robust loaf. You can also add ⅓ cup (80 ml<