Whole Grain Honey Bread

A fluffy, slightly enriched sandwich loaf with earthy whole wheat and rye flavors.

Yield: 1.5 lb loaf
Prep time: 20 minutes
Rise time: 2.5–3 hours
Bake time: 30–35 minutes

Link to this sectionIngredients

Link to this sectionFlour Blend (430g total)

• 310g bread flour
• 100g whole wheat flour
• 20g rye flour

Link to this sectionWet Ingredients

• 250g warm water (110°F)
• 1 large egg, room temperature
• 25g honey
• 7g active dry yeast

Link to this sectionOther

• 8g salt
• 30g softened butter

Link to this sectionInstructions

1. Bloom the yeast in warm water with a pinch of sugar. Let sit 5–10 minutes until foamy.

2. Whisk the egg and honey together, then combine with the yeast mixture.

3. Mix the flours and salt in a large bowl. Add the wet ingredients and stir until a shaggy dough forms.

4. Knead for about 10 minutes until smooth and elastic. Work in the softened butter after the first few minutes once the dough comes together.

5. Place dough in a greased bowl, cover, and let rise until doubled, about 1.5–2 hours.

6. Punch down the dough, shape into a log, and place seam-down in a greased 1.5 lb loaf pan.

7. Cover and let rise until the dough crests about 1 inch over the rim of the pan, about 1 hour.

8. Bake at 375°F for 30–35 minutes until deep golden brown and the internal temperature reaches 190–200°F.

9. Let cool in pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.

Link to this sectionNotes

• Cooler kitchens (around 65°F) will result in longer rise times but better flavor development.
• The egg adds richness and helps the crust brown beautifully.
• For a leaner loaf, omit the egg and butter and increase the water to 280g.