Homemade Outback Honey Wheat Bread

This simple homemade outback honey wheat bread recipe is so delicious and easy to make with a combination of bread and wheat flours and a touch of sweet honey.

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Course: Breads, Breakfast

Keyword: Bread, Homemade, Wheat Bread

Prep Time: 1 30

Cook Time: 30

Total Time: 2

Servings: loaves

Author: S Jones

Ingredients

1 1/2 cups water, warmed to 110˚F or 43˚C
2 Tablespoons butter, at room temperature
1/2 cup honey
2 cups bread flour
2 cups whole-wheat flour
2 Tablespoons cocoa
1 Tablespoon granulated / white sugar
2 teaspoons coffee granules, optional
1 teaspoon salt
2 1/4 teaspoons (1pkt / 7g) active dry yeast

Instructions

Bread Machine Instructions

Place the ingredients into the bread machine in the order listed or according to your manufacturer’s recommendations.
Then, using the wheat bread cycle, start the bread.
When done, allow to cool in the pan for ten minutes before removing and cooling completely on a wire rack.

Bread Machine Instructions for 2 Loaves or Rolls

Place the ingredients into the bread machine in the order listed.
Program the machine to use the dough cycle or follow the manufacturer’s instructions for making dough.
Once the dough cycle is complete, punch the dough down and turn out onto a lightly floured surface.
Divide into two loaves or twelve rolls.
Place on greased pans and allow to rise until doubled, about 1 hour.
Bake at 375˚F or 190˚C for 20 to 24 minutes.

Honey Wheat Bread without a Bread Maker

To make this bread, combine the yeast with ¼ cup of the warm water and ½ teaspoon of the honey in a small bowl. Let it proof - wait until it is bubbly - to make sure the yeast is active.
While the yeast is proofing, add the rest of the water, the rest of the honey, the butter, salt and flour, cocoa, sugar, coffee (if using) to the bowl or the bowl of a stand mixer if using.
Once the yeast is ready, add it to the remaining ingredients and slowly begin mixing. If using a stand mixer, make sure to use the dough attachment.
When the ingredients are all combined, knead the dough for 5 minutes. The dough will be sticky, but not so sticky that you can't roll it into a ball. If it is too sticky, add a little extra flour.
Once rolled into a ball, spray a bowl with a little oil and place the dough in the bowl. Cover with plastic wrap and let rise in a warm place for at least one hour, or until doubled in size.
After it has risen, take the dough out of the bowl and shape into two loaf shapes or 12 roll shapes. Tuck in the ends and place in a lightly greased loaf pan or on a lined baking tray.
Cover with plastic wrap and rise again for 30 minutes.
Preheat the oven to 375˚F or 190˚C.
Remove the plastic wrap and place the loaf pans or baking tray in the oven and bake for 25 to 30 minutes.
Brush to tops with a little melted butter during the last five minutes of baking, if desired.
When finished, remove from oven and let cool for 15 minutes before slicing.

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Nutrition

Sodium: 9mg | Calcium: 5mg

Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.