Homemade Honey Wheat Bread
This Homemade Honey Wheat Bread is very similar to the classic bread served at Outback Restaurant. Good luck eating just one slice!
Servings: 8 servings
Calories: 299kcal
Ingredients
- 2 cups bread flour
- 2 cups whole wheat flour
- 2 Tbsp cocoa powder
- 1 tsp salt
- 1 Tbsp yeast active dry
- 1 1/2 Tbsp vital wheat gluten
- 2 Tbsp unsalted butter softened
- 1 1/4 cups warm water
- 6 Tbsp honey
- 2 Tbsp caramel color
Instructions
- Add all dry ingredients to the bowl of a countertop mixer with the dough hook attached.
- In a separate bowl, combine all liquid ingredients and stir until well mixed.
- Pour half of the liquid mixture into the bowl with the dry ingredients and stir on low speed until the liquid is fully absorbed (~1 minute).
- Pour remaining liquid mixture into the bowl and mix on medium speed for 6-7 minutes.
- Move dough into an oiled bowl, cover, and place in a warm (~80-85 degrees) location to rise.
- Allow dough to rise until doubled in size (~1.5 to 2 hours).
- Turn dough out onto a floured countertop and gently fold several times.
- Divide into 4 pieces of equal weight (approximately 10 ounces each). Shape into small baguette shaped loaves.
- Sprinkle water lightly on the top of each loaf and then sprinkle cornmeal on top. (The water helps the cornmeal stick to the dough.)
- Cover the loaves and place in a warm location until they double in size again. (~1.5 to 2 hours)
- Bake loaves at 350 for approximately 28-30 minutes.
Notes
In the winter, I turn my oven on the lowest setting for 1-2 minutes, then turn it off and allow the bread to rise in the oven without the power on.
Nutrition
Calories: 299kcal | Carbohydrates: 58g | Protein: 10g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 296mg | Potassium: 175mg | Fiber: 5g | Sugar: 13g | Vitamin A: 91IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 2mg
