The reason this recipe gets the title of Best Bread is that it not only tastes delicious, but it’s also quite nutritious! Not to mention, chances that you’ve had it when you’ve been out to eat where they serve complimentary bread, like The Cheesecake Factory or Outback Steak House, are high. Honey brown bread is savory, oaty, and has just the right amount of sweetness from the golden honey. It has way more nutrition than your average white bread because it’s made with whole wheat flour, which contains the germ, endosperm, and bran of the seed. When you’re thinking about nutrition and flavor, this is the recipe to follow because it has copious amounts of both.
This bread is organic and made fresh so it can store for about two days sealed in an airtight container or you can pop it in the freezer, just make sure to take precautions to prevent freezer burn. This bread is so versatile is works with everything from soups, salads, pasta, to breakfast and even dessert when paired with something like a chocolate-hazelnut spread–yum! This hardy bread is perfect for the fall weather that is approaching on us.
Although it takes a little bit of time to make, it’s worth it because of how delicious the end product is; there is nothing that compares to freshly baked bread–especially when it’s this simple. The key is to have patients and measure everything correctly. If you follow those instructions, you’ll do just fine.
- 1½ cups warm water
- 1 tbsp sugar
- 2¼ tsp instant dry yeast (1 package)
- 2 cups bread flour
- 1¾ cups whole wheat flour
- 1 tbsp cocoa powder
- 2 tsp espresso powder (or coffee)
- 1 tsp salt
- 2 tbsp butter or vegan butter, softened
- ¼ cup honey
- 2 tbsp molasses
- oats, for dusting the top of the shaped loafs
The first thing you need to do is activate the yeast by combining it with the warm water. Set it aside for 5 MINUTES or until it has doubled in size. In a large bowl or in a standing mixer combine all the dry ingredients, except for the oats of course. When all the dry ingredients are evenly combined add the yeast, butter, honey, and molasses and mix everything together. When the dough is thick and tacky you know it’s ready and it’s time to stop mixing it. If you’re using a mixer, attach the dough hook and knead it on MEDIUM for roughly 8-10 minutes, and if you’re doing it by hand it may need a minute longer or two to get it smooth and no longer sticking to any surface.
Place your kneaded dough into a large oiled bowl and cover it with plastic wrap and place it in a warm spot for 2 hours (I like to use my oven). After 2 hours the dough will double in size and it will be time to separate it into 6 pieces. You’ll want to form the pieces into logs about 2 inches wide and 6 inches long. Lightly brush the tops of the loaves with melted butter or water and sprinkle with some oats. Once again you’ll cover the loaves in plastic wrap and set in a warm place for another 60-90 minutes, when they double in size you know they’re ready.
Remove the plastic wrap and preheat your oven to 350 degrees F. Bake the loaves on a lined baking sheet for about 35 minutes, or until the inside temperature reaches 190 degrees F. Let cool before slicing and serve with warm honey butter or regular butter.