Print

Copycat Dark Brown Honey Wheat Bread

A close-up of a freshly sliced loaf showing the crumb structure of the Copycat Dark Brown Honey Wheat Bread.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a soft, dark brown honey wheat bread at home that closely matches the popular bakery style loaf using molasses for deep color and flavor.

Ingredients

Scale
  • 1 cup warm water (105-115°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup honey
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons molasses
  • 1 teaspoon salt
  • 1 1/2 cups whole wheat flour
  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1 tablespoon brown sugar (optional, for topping)

Instructions

  1. Combine the warm water and yeast in a large bowl or stand mixer bowl. Let stand for 5 to 10 minutes until foamy.
  2. Add the honey, melted butter, molasses, and salt to the yeast mixture. Mix briefly to combine.
  3. Add the whole wheat flour and mix on low speed (or by hand) until just combined.
  4. Gradually add the all-purpose flour, mixing until a shaggy dough forms.
  5. Knead the dough using a dough hook or by hand on a lightly floured surface for 8 to 10 minutes until the dough is smooth and elastic. It should be slightly tacky but not sticky.
  6. Place the dough in a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap or a clean towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  7. Gently punch down the risen dough. Shape it into a uniform loaf and place it in a greased 9×5 inch loaf pan.
  8. Cover the pan loosely and let the dough rise again for 30 to 45 minutes, or until it has crowned about 1 inch above the rim of the pan.
  9. Preheat your oven to 375°F (190°C) about 15 minutes before the second rise finishes.
  10. If desired, brush the top of the loaf lightly with water and sprinkle with brown sugar for a slight crust.
  11. Bake for 30 to 35 minutes, or until the top is deep brown and the internal temperature reaches 200°F (93°C).
  12. Remove the loaf from the pan immediately and cool completely on a wire rack before slicing.

Notes

  • For a darker color, increase the molasses by 1 teaspoon.
  • If you prefer a softer crust, brush the baked loaf with a little melted butter immediately after removing it from the oven.
  • This recipe works well in a bread machine using the ‘Whole Wheat’ or ‘Basic’ setting, omitting the initial kneading/rising steps and following the machine’s instructions for adding ingredients.

Nutrition

Find it online: https://savorsensations.com/copycat-dark-brown-honey-wheat-bread/