Skip to content
Get 20% Off All Baking Spices & Extracts with Code BAKING20
20% Off Baking Spices & Extracts: Use Code BAKING20

Test Kitchen Approved

Herbed Honey Wheat Bread

Herbed Honey Wheat Bread

Herbed Honey Wheat Bread

Adapted from King Arthur Flour by Ashlee Redger

Yields

1 loaf

Prep Time

20 Minutes

Cooking Time

50 Minutes

Adapted from King Arthur Flour by Ashlee Redger

Delicately sweet and herby, this bread is wonderful for toasting and serving with soups. Explore our wonderful assortment of Bread & Pastry Recipes

Recipe Notes

Ingredients

1 cup milk

1/4 cup unsalted butter

1/4 cup honey

2 1/4 tsp. (1 packet) dry active yeast

3 cups whole wheat flour, divided (plus more if needed)





Olive oil, to drizzle

Savory Spice ingredients in this recipe

  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. Straight from the sea to your tab...

    View full details
  • Marjoram

    Marjoram is of the mint family and is often confused with oregano, but by no means is it the same. Dried marjoram leaves are sweet and light in fla...

    View full details
  • Premium French Thyme

    French Thyme is commonly used in everyday cooking. Our premium quality of French thyme leaves is a deeper, a darker green color and has a stronger ...

    View full details
  • Rubbed Sage

    Rubbed Sage is a woody and warm-flavored herb seasoning that's probably most commonly known as a seasoning used in stuffings served during the holi...

    View full details

Directions

In small pot, combine milk, butter, and honey. Cook over medium heat until butter is melted. Pour mixture into a large bowl and let cool to lukewarm (about 110 degrees). Add yeast, stir to dissolve, and let sit for 5 min. Stir in 2 cups flour, salt, and dried herbs to form a thick paste. Let dough rest for 20 min. to allow flour to hydrate.

Add remaining flour, 1/4 cup at a time, until you're able to knead dough without it sticking to your hands. You may not use all of the flour or you may need slightly more (The amount of flour you need will depend on how you measure your flour and how humid your kitchen is). Turn dough out onto a clean, lightly greased surface and knead for 6 to 10 min., or until dough is smooth and elastic. Return dough to large bowl and coat liberally with olive oil. Cover bowl with a clean kitchen towel and proof in a warm place for 1 hour, or until dough doubles in size.

Turn dough out onto a clean, lightly greased surface and deflate gently. To make a loaf of bread, form dough into a log and lay in a greased standard loaf pan. To make a boule (pictured), form the dough into a round and place on a parchment-lined baking sheet (flour top and score just before baking). Let rise for another hour, or until dough has again doubled in size. Preheat oven to 350 degrees and bake for 35 to 45 min., or until crust is a deep golden brown and bread sounds hollow when tapped.