Honey Wheat Bread Recipe with Vital Wheat Gluten
A hearty homemade bread combining all-purpose and whole wheat flours with a touch of honey for natural sweetness. The addition of vital wheat gluten creates a better texture and rise, while the honey adds subtle flavor and helps with browning. This versatile loaf is perfect for sandwiches, toast, or serving alongside soups and stews. The two-rise method ensures a well-developed flavor and tender crumb that's more nutritious than white bread but still soft and approachable.
Ingredients
- 2 ½ cup all purpose flour
- 1 ½ cup whole wheat flour
- 3 tablespoon vital wheat glutenomitnull
slightly denser texture
- 2 teaspoon salt
- 1 ½ cup warm water, about 115 degrees F
- 2 ¼ teaspoon active dry yeast
- 1 teaspoon sugar
- 3 tablespoon honey
- 3 tablespoon vegetable oil
Instructions
- 1
Sprinkle sugar over yeast in warm water and let sit until it blooms
- 2
Mix flours, salt, and wheat gluten in stand mixer bowl
- 3
Add yeast mixture, oil, and honey to dry ingredients and knead on medium speed until smooth dough forms
- 4
Place dough in oiled bowl, cover, and let rise in warm place until doubled in volume
- 5
Deflate dough and shape into loaf sized for 9x5 inch pan
- 6
Place in greased loaf pan, cover with oiled plastic wrap, and let rise until billowing over pan edges
- 7
Preheat oven to 350 degrees and bake until interior reaches 205 degrees
- 8
Tent with foil if browning too quickly around 25 minute mark
- 9
Cool completely before slicing
Tips
Test water temperature with thermometer - too hot will kill yeast, too cool won't activate it properly.
The dough should feel slightly tacky but not sticky when properly kneaded.
Use instant-read thermometer to check internal temperature for perfectly baked bread.
Good to Know
Store wrapped at room temperature for up to 4 days or freeze for up to 3 months.
Dough can be made through first rise, then refrigerated overnight before shaping.
Best served at room temperature, toasted, or warmed slightly.
Common Mistakes
Don't skip the bloom test - inactive yeast will result in dense bread that won't rise.
Avoid over-flouring the work surface when shaping as it can create dry spots in the loaf.
Substitutions
slightly denser texture
FAQ
Can I make this without a stand mixer?
Yes, knead by hand for 8-10 minutes until dough is smooth and elastic. The dough will be slightly sticky but should pull away from your hands.
What if my bread doesn't rise properly?
Check that your yeast is fresh and water temperature was correct. Cold environments slow rising - try placing bowl in slightly warm oven.
How long will this bread keep?
Store wrapped at room temperature for 3-4 days. Slice and freeze individual portions for longer storage up to 3 months.