Honey Whole Wheat Bread Using Regular Yeast

This entry is part of 2 in the series Bread Making and Grain

Several months ago a dear friend, Gwen, from Tolivers to Texas, introduced me to SAF Instant Yeast.  This has changed my bread making forever!  Is that an exaggeration?  Not really.  Anytime I can cut a household task down to half the time, it changes the way I do something forever!  :)  Thank you, Gwen!  You are awesome!

SAF instant yeast

My old recipe used regular yeast and from start to finish it took about 4 hours.  Most of that was rising time.  With the introduction to the SAF Yeast, I can now make my homemade bread in 2 hours!  WOW!  You can find the 2 hour version of this recipe in the post Bread Making Tutorial.

I have had several people ask for my old recipe, as all they have is regular yeast.  I made my bread using the recipe listed here for about 5 1/2 years  and it works great.

Homemade bread

So, if you don’t have SAF Instant Yeast, here is the recipe for you.

Single batch                                                                        Double batch

2 1/2 cups warm water, 110-115 degrees               5 C warm water

1/2 cup honey                                                            1 C honey

1 1/2 tablespoons yeast                                            3 TB yeast

8 cups whole wheat flour, divided                         16 C. flour, divided

2 1/4 teaspoons sea salt                                          4 ½ tsp. sea salt

2 large eggs, beaten                                                  4 large eggs, beaten

1/2 cup butter, softened                                          1 C. butter

2 TB butter, melted (optional- for soft crust)     ¼ C. butter, melted

(Double batch quantities in parenthesis).

Combine water, honey, and yeast in a 4-5 quart mixer bowl with dough hook.  Stir mixture to dissolve yeast.  Sponge the yeast (let sit until foamy: 5-10 minutes).

Add 3 (6) cups of flour, salt, and eggs to the mixer.  Mix on low until combined.

While mixing, add 5 (10) cups of flour until almost fully incorporated.

Cut butter into tablespoon pieces and add to mixer while it’s running.  Mix for 7-8 minutes (Bosch speed 2) or until gluten is developed.  Gluten is developed when a small piece of dough can be stretched paper thin without tearing.

NOTE: Dough should pull away from the bowl halfway through the kneading time- if not, add more flour, 1 tablespoon at a time.

Place dough in a greased bowl.  Flip it over and then cover with a towel and let rise for 1 hour.  (You can turn the oven on 170 degrees for just a few minutes the turn it OFF.  Turn the oven light on and let your bread rise in there.)

Divide dough for desired use.  (See below.)

Cover and let dough rest for 20 minutes.  (Let it rise in the oven.)

Shape, let dough rise until double in size (app. 1 ½ hrs.), and bake according to directions below.  (Let it rise in the oven.)

BREAD: Grease or butter the bread pans.  Divide dough into 3 (6) balls.  Press each ball into a ½” thick rectangle.  Roll up tightly, pressing dough into roll with each turn.  Pinch the end together.  Place dough, seam side down, in greased pan (8 ½ ” x 4 ½”).  Let rise for 1 ½ hours or until double in size.  Take bread out of the oven and preheat oven to 350 degrees.  Bake for 30 minutes.  Remove from oven and wait 5-10 minutes and remove from pan to wire racks.  Brush tops with melted butter (2 TB of butter for 3 loaves or 1/4 C for 6 loaves) for a soft crust after removing from pans.

Make sure and check out our Bread Making Resources!

Honey Whole Wheat Using Regular Yeast
Delicious homemade whole wheat bread!
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Ingredients
  1. 2 1/2 cups warm water, 110-115 degrees
  2. 1/2 cup honey
  3. 1 1/2 tablespoons regular yeast
  4. 8 cups whole wheat flour, divided
  5. 2 1/4 teaspoons sea salt
  6. 2 large eggs, beaten
  7. 1/2 cup butter, softened
  8. 2 TB butter, melted (optional- for soft crust)
Instructions
  1. Combine water, honey, and yeast in a 4-5 quart mixer bowl with dough hook. Stir mixture to dissolve yeast. Sponge the yeast (let sit until foamy: 5-10 minutes).
  2. Add 3 cups of flour, salt, and eggs to the mixer. Mix on low until combined.
  3. While mixing, add 5 cups of flour until almost fully incorporated.
  4. Cut butter into tablespoon pieces and add to mixer while it’s running. Mix for 7-8 minutes (Bosch speed 2) or until gluten is developed. Gluten is developed when a small piece of dough can be stretched paper thin without tearing.
  5. Place dough in a greased bowl. Flip it over and then cover with a towel and let rise for 1 hour. (You can turn the oven on 170 degrees for just a few minutes the turn it OFF. Turn the oven light on and let your bread rise in there.)
  6. Divide dough for desired use. (See below.)
  7. Cover and let dough rest for 20 minutes. (Let it rise in the oven.)
  8. Shape, let dough rise until double in size (app. 45 min.- 1 ½ hrs.), and bake according to directions below. (Let it rise in the oven.)
  9. Grease or butter the bread pans. Divide dough into 3 balls. Press each ball into a ½” thick rectangle. Roll up tightly, pressing dough into roll with each turn. Pinch the end together. Place dough, seam side down, in greased pan (8 ½ ” x 4 ½”).
  10. Let rise for 1 ½ hours or until double in size. Take bread out of the oven and preheat oven to 350 degrees. Bake for 30 minutes.
  11. Remove from oven and wait 5-10 minutes and remove from pan to wire racks. Brush tops with melted butter (2 TB of butter) for a soft crust after removing from pans.
Notes
  1. *Dough should pull away from the bowl halfway through the kneading time- if not, add more flour, 1 tablespoon at a time.
  2. *Rise time will depend on the temperature in the room and the moisture in the air.
  3. *Yields: 3 loaves of really yummy bread!
Team Southerland http://teamsoutherland.com/

Also in Bread Making and Grain

  1. Bread Making Tutorial
  2. Honey Whole Wheat Bread Using Regular Yeast

View the entire series.

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Comments

  1. So glad I could help :) Homemade bread is always a winner!!

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  1. […] Note: This recipe uses SAF Instant Yeast.  It will not work without an instant, fast rising yeast.  To see how to make this recipe using regular yeast, please see this recipe. […]

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