Description
This homemade bread is fluffy and delicious, perfect for sandwiches or toast.
Ingredients
Scale
- 3 tablespoons unsalted butter, melted
- ½ cup milk
- 2 tablespoons honey
- 2/3 cups warm water
- 2 teaspoons instant or active dry yeast
- 1/2 cup whole wheat flour
- 2 1/2 cups all purpose flour
- 1 ½ teaspoons kosher salt
- 2 tablespoons rolled oats, roughly chopped, for topping
Instructions
- In a small saucepan, melt the butter over low heat. Once melted, remove from the heat and stir in the milk so it is just warm.
- In the bowl of your stand mixer (or a large bowl), combine the melted butter and milk with the honey, warm water, and yeast and mix until just combined.
- In a separate bowl, stir together whole wheat flour, all purpose flour, and kosher salt.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Attach the dough hook to a stand mixer and start the mixer on medium-low speed. Allow the mixer to knead for 8 minutes (Alternatively: knead by hand for 8 minutes until the dough feels pillowy and has a smooth, stretchy exterior).
- Using floured hands, gently shape the dough into a boule (ball shape) by folding the dough under itself.
- Place the dough ball in a clean bowl and cover with a clean dish towel. Allow the dough to stand at room temperature for 1 hour, until risen and puffy.
- Grease an 8-inch or 9-inch loaf pan. Turn the dough onto a lightly floured counter and gently press it into a large rectangle about 1/2-inch thick. Roll the dough into a log and pinch the seams.
- Place the roll into the greased pan seam-side down and gently press to fill the shape of the pan.
- Cover the bread pan with a clean dish towel and allow to proof at room temperature for 1 hour, until risen and puffy.
- Preheat the oven to 350°F with the rack in the lower third of the oven.
- After the second rise, brush the top of the loaf with water and sprinkle the chopped oats on top if desired. Bake for 35 to 37 minutes.
- The bread is done when the top is golden brown and the inside reaches 190°F on an instant read thermometer. Remove the bread to a cooling rack and cool completely, at least 90 minutes.
- Once cooled, use a serrated knife to slice the bread. Store at room temperature for 3 to 5 days wrapped in plastic or freeze for 3 months.
Notes
- The dough can feel sticky; add a small amount of flour as needed while kneading.
- Cutting the bread while warm can ruin its texture.
- Prep Time: 30 minutes
- Cook Time: 37 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg