Honey Whole Wheat Bread

Try this whole-grain bread with our Strawberry Freezer Jam or Apricot Freezer Jam and let us know what you think on the recipe page!

Ingredients

1 cup warm water
1 tbsp instant yeast
¼ cup honey, divided
2¾ cups whole wheat flour
1 tsp kosher or sea salt
1 tbsp canola oil
1 tbsp vital wheat gluten
1 tbsp lemon juice

Instructions

1. Add flour, salt, and vital wheat gluten to jar in order listed and secure lid. Press "Pulse" 3–5 times to mix and sift dry ingredients. Pour dry ingredients into a separate bowl.
2. Add water, yeast and 1 tbsp honey to jar and secure lid. Press "Pulse" 2 times. Allow the yeast to proof 5–10 minutes.
3. Add remaining honey, oil, and lemon juice to jar and secure lid. Press "Pulse" 2 times. Add ⅓ of dry ingredients to jar and secure lid. Press “Pulse” 2–3 times. Add next ⅓ of dry ingredients to jar and secure lid. Press “Pulse” 4-6 times. Add the last ⅓ of dry ingredients to jar and secure lid. Press "Pulse" 6–8 times until all flour is incorporated and a dough ball forms.
4. Allow dough to rest in jar for 10–15 minutes. Dump dough ball onto oiled surface and shape loaf.
5. Place shaped loaf, seam side down, into 9"x 5" greased loaf pan. Cover loaf pan and allow dough to rise for 20 minutes in a warm place or until dough has topped the pans by approximately one inch.
6. Bake for at 350ᵒF for 20-22 minutes, then increase temperature to 400 degrees and bake until top is golden brown. Remove bread from pan and allow it to cool on a wire rack before slicing.