Golden Honey Bread Loaf

I make these easy bread loaves regularly for my kids. The mild sweetness of the honey adds a subtle, tasty note. Enjoy it toasted for breakfast, with a drizzle of honey or make your favourite sandwich.

You can easily store this bread in the refrigerator and consume it within 5–7 days, or pre-slice it and keep it in the freezer. Since this bread contains no preservatives, I prefer freezing for longer freshness. Give it a try!

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Ingredients

Recipe makes 2 loaves

• 3 cups Italian soft wheat flour

• 1/3 cup good-quality organic golden honey (I used Nutri Spring Farms Ltd. brand)

• 1/4 cup olive oil

• 1 tbsp salt

• 4 1/2 tsp regular or quick active dry yeast

• 2 1/2 cups warm water

• 3 cups unbleached all-purpose flour

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Preparation

Spray 2 loaf pans with a non-stick spray and set aside.

In the bowl of a stand mixer fitted with the dough hook, combine the whole wheat flour, honey, oil, salt, and yeast. Add the warm water (between 105–115ºF) and mix on low to medium speed until combined, scraping down the sides of the bowl as needed.

Gradually add the all-purpose flour, one cup at a time, allowing the dough to mix and incorporate the flour slowly. The dough should start to pull away from the sides of the bowl but remain slightly tacky.

Continue mixing the dough for 6–7 minutes, until it becomes elastic and smooth. A "generous stretch” means the dough can be gently pulled without tearing and feels soft but not sticky.

If you are mixing the dough by hand, place it on a lightly floured surface and knead for 6-10 minutes.

Spray a large bowl with non-stick spray, then place the dough in it.

Cover the bowl with a loose piece of plastic wrap, then place a clean dish towel over it.

Set aside and allow to rise for 1 hour, or until doubled in size. You can let the dough rise in a warm spot in your kitchen, or in your (turned off) oven with the light on.

Once the dough has doubled in size, transfer it to a lightly floured countertop. Cut the dough in half, and roll each half into a thick log to fit the pans. Tuck the ends under the dough, then place the loaves in the loaf pans.

Loosely cover the loaves with plastic wrap (no dish towel needed for this rise).

Set the loaves aside on the countertop. Allow the loaves to rise for an additional 45 minutes.

Preheat oven to 375ºF.

When the loaves have risen for the second time, bake for 35–40 minutes, or until golden brown and sound hollow when tapped on the top.

Place pans on a wire rack to cool for 5 minutes, then remove the loaves from the pans to cool completely.

Once the bread is completely cool, slice it with a serrated bread knife. Layer the slices between pieces of parchment paper and place them in freezer bags (ziplock bags) for freezing.

To serve, remove a frozen slice and toast it using the frozen setting on your toaster, until it reaches your preferred doneness.

ENJOY!

Recipe inspired by Handmade Farmhouse