One Hour Braided Honey Whole Wheat Bread
This homemade honey whole wheat bread is hearty, chewy, and sure to please. From start to finish it takes one hour or less and looks impressive!
Prep Time 35 minutes
Cook Time 22 minutes
Total Time 57 minutes
Servings 16 (estimated)
- 2 tbsp active dry yeast, or equivalent of instant
- 1 cup plus 2 tbsp warm water (between 110-115°F)
- 1/3 cup canola oil
- 1/4 cup honey, plus additional for topping
- 1 egg
- 1 tsp salt
- 1/16 tsp baking soda
- 3 - 3 1/2 cups white whole wheat flour
In a large bowl, dissolve yeast in warm water. Pour in canola oil and honey and give it a stir. Let yeast mixture sit for about five minutes to activate, or until yeast is frothy.
Add egg, salt, baking soda, and 3 cups of flour and knead for a few minutes. Depending on how sticky your dough is, you may add up to an additional 1/2 cup flour if needed.
Preheat oven to 425°F. Place dough in a bowl and cover with a dish towel or plastic wrap and let sit for 10 minutes.
Turn dough out onto a lightly floured surface and portion out dough into four even sections. I followed this fab tutorial from King Arthur Flour
for making a four-strand braid.
Once dough is braided, place on a greased baking sheet and brush top with honey and sprinkle oats, sliced almonds, or whatever you'd like over top.
Bake until crust is golden brown (this took about 10-12 minutes for me). Remove from oven and drape aluminum foil loosely over top of the loaf. Place back in oven and bake for an additional 7-10 minutes, or until loaf is cooked through. Loaf is done when the outside is firm to the touch and a tester inserted into the thickest part of the bread comes out clean. Let loaf cool on a wire rack.
Serving: 1slice (1/16th of the loaf) | Calories: 152kcal | Carbohydrates: 23.3g | Protein: 4.4g | Fat: 5.3g | Saturated Fat: 0.4g | Cholesterol: 10mg | Sodium: 152mg | Potassium: 133mg | Fiber: 3g | Sugar: 5.2g | Iron: 0.9mg