When working with whole wheat flour, we must achieve a whole wheat bread that is not unpleasant to the mouth. On the one hand, it is the grain itself in a good flour that prevents it from becoming stringy; on the other hand, it is the work of the dough through resting and the work of the yeast with the gluten and enzymes in the flour.
Furthermore, to avoid bitter or herbaceous flavors from this type of flour, we can add honey, which gives the bread a subtly sweet touch. For me, it’s a perfect solution when working with this type of dough.
Homemade Honey Wheat Bread Recipe
Preparation time: 4 hours
Difficulty: Difficult
Ingredients for two loaves of about 400g
| Ingredient | Quantity |
|---|---|
| Wholemeal sourdough starter | 500 g |
| Wholemeal wheat flour | 250 g |
| Salt | 10 g |
| Instant yeast | 5 g |
| Rosemary honey | 50 g |
| Olive oil | 15 ml |
| Large egg (approx. 45g) | 1 |
Making Whole Wheat Bread: STEP BY STEP
In this case, we have a slightly higher percentage of sourdough starter than in other breads. Answering questions I’ve received about the sourdough starter recipe, I’d say we’ll use approximately 15‑20% sourdough starter in the total bread recipe.
Although in this case, it can reach up to 50%. This depends on the type of bread; it’s not a hard-and-fast rule we have to follow.
- With the sourdough starter out of the refrigerator long enough to warm up, we begin making our bread. In a bowl, we add the flour, yeast, and other ingredients to the starter. We mix it briefly.
- Add the honey, oil, and egg and mix until a moist but not sticky ball forms. If necessary, add a little flour or water. At this point, knead for about 10 minutes.
- Let the dough rest in a bowl covered with plastic wrap until it has doubled in size.
- We divide the dough into two equal portions and shape them as desired. In this case, I shaped one to make a loaf and the other to form inside a banneton. We let it rise again until it doubles in size.
- Finally, we bake in the oven for about 25 minutes at 180ºC.
Nutrition Facts
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 85 kcal | 4% |
| Total Fat | 1.5 g | 2% |
| Saturated Fat | 0.2 g | 1% |
| Trans Fat | 0 g | |
| Cholesterol | 0 mg | 0% |
| Sodium | 105 mg | 5% |
| Total Carbohydrate | 16 g | 6% |
| Dietary Fiber | 2 g | 7% |
| Total Sugars | 3 g | |
| Protein | 3 g | 6% |
| Calcium | 10 mg | 1% |
| Iron | 0.8 mg | 4% |
Disclaimer: Nutrition estimates are for general guidance only, based on a 2,000‑calorie diet. Actual values vary with flour type, honey quantity, and slice thickness.
Tasting
Before slicing our whole wheat bread with honey, we must let it cool. Once cooled, we cut it into slices of different sizes. Before baking, we can moisten the surface and decorate the loaves with poppy seeds, sesame seeds, or other seeds.