Honey Whole Wheat Bread
When I first started making my own bread I was doing everything by hand. I tried a lot of recipes and didn’t find one that I loved until after my oldest daughter was born and after I had purchased my bosch. This recipe was passed on to me from my sister-in-law and I fell in love with it. It became the only recipe I ever used. After I started baking with sourdough I had to convert this recipe, and it was just as good! I have always loved honey whole wheat bread. The honey brings out so much great flavor in the wheat. This recipe is simple and I think it’s one that appeals to the masses. We also love this shaped into rolls.
- 1 c active sourdough starter
- 2 c warm water
- ⅔ c honey
- 1 c applesauce
- 1 T salt
- 1 tsp apple cider vinegar
- 8-9 c whole wheat flour
Step by Step Instructions
Combine the yeast, water, honey, applesauce, salt, and vinegar in the bowl of a stand mixer or bosch. Mix to combine on low speed.
dd in 3-4 c flour until a shaggy dough forms.
Turn off the mixer and allow the dough to sit for 20-30 minutes. This allows the flour to soak up moisture so that you don’t add too much flour.
Once the dough has been sitting for 20-30 minutes, turn the mixer back on and add more flour 1/2 c at a time, until the dough cleans the sides of the mixer. Knead on low speed for about 10 minutes or until the dough is smooth and elastic (doesn’t tear when you stretch it with your fingers).
Place the dough in a large greased bowl and cover with a lid or greased plastic wrap.
Set in a warm place for 8-12 hours.
Once the dough has doubled in size, shape into 2-3 loaves (depending on their size) and place in greased bread pans.
Allow to rise covered with greased plastic wrap for another 2-2.5 hours. I like to put them in the oven with the light on for this second rise to keep them nice and warm.
Bake at 350 degrees for 30-40 minutes or until a thermometer inserted in the bottom of the loaf reads 180-190 degrees.