Ingredients

For the Dough

• 1 ½ cups warm water (105-115°F or 41-46°C)
• 1 tablespoon honey
• 1 package instant dry yeast
• 3 ¼ cups bread flour, divided (plus more if needed)
• 1 ⅔ cups whole wheat flour
• 2 tablespoons unsweetened cocoa powder
• 1 ¼ teaspoons salt
• 3 tablespoons butter, softened
• ¼ cup honey
• 2 tablespoons molasses

For Dusting

• ¼ cup cornmeal
• ¼ cup regular rolled oats

Instructions

Step 1: Activate the Yeast

1. In a large mixing bowl, combine the warm water and 1 tablespoon of honey. Sprinkle the yeast on top and let it sit for 5-7 minutes until foamy. This step ensures your yeast is active and ready for bread-making.

Step 2: Prepare the Dry Ingredients

2. In a separate bowl, whisk together 3 cups of bread flour, whole wheat flour, cocoa powder, and salt. Set aside.

Step 3: Combine Wet Ingredients

3. To the yeast mixture, add softened butter, ¼ cup honey, and molasses. Stir well to combine.

Step 4: Mix the Dough

4. Gradually add the dry ingredients to the wet mixture, stirring until a shaggy dough forms. If the dough is too sticky, add the remaining ¼ cup of bread flour, one tablespoon at a time.

Step 5: Knead the Dough

5. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 6-7 minutes.

Step 6: First Rise

6. Lightly grease a large bowl and place the dough inside, turning it to coat the surface. Cover with a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.

Step 7: Shape the Loaf

7. Punch down the risen dough and divide it into two equal portions. Shape each portion into a loaf. Dust a baking sheet with cornmeal and place the loaves on it, ensuring they have enough space to expand.

Step 8: Second Rise

8. Cover the loaves loosely with a towel and let them rise for another 30-45 minutes, or until they’ve doubled in size again.

Step 9: Bake the Bread

9. Preheat your oven to 375°F (190°C). Just before baking, sprinkle rolled oats over the top of the loaves for added texture and flavor. Bake for 25-30 minutes, or until the loaves sound hollow when tapped on the bottom.

Step 10: Cool and Serve

10. Remove the bread from the oven and let it cool on a wire rack before slicing. Serve warm or store for later use.

Prep Time:

20 minutes (active)

Rise Time:

2 hours (combined)

Cooking Time:

30 minutes

Total Time:

2 hours 50 minutes

Servings:

2 loaves (approximately 12-16 slices per loaf)

Calories (Per Slice):

110 kcal

Why This Recipe Is Timeless

Honey Wheat Brown Bread captures the essence of homemade comfort food. Its rich flavors, wholesome ingredients, and artisan-style appearance make it a versatile and enduring favorite. The combination of honey and molasses adds natural sweetness without overpowering the bread’s hearty wheat base, while the cocoa lends a subtle depth that sets this loaf apart from the ordinary.

This recipe is timeless because it aligns with modern dietary trends that prioritize both taste and nutrition. It bridges the gap between traditional bread-making techniques and contemporary flavors, appealing to seasoned bakers and beginners alike.

Nutrition Facts (Per Slice)

• Calories: 110 kcal
• Protein: 3g
• Carbohydrates: 20g
• Fat: 2g
• Fiber: 2g
• Sugar: 5g
• Sodium: 150mg

FAQs

1. Can I use all-purpose flour instead of bread flour?
Yes, but bread flour has higher protein content, which contributes to better structure and chewiness.

2. Can I omit the cocoa powder?
The cocoa enhances the flavor and gives the bread its unique color. However, you can skip it if you prefer a lighter loaf.

3. How can I make this bread vegan?
Substitute butter with a plant-based alternative and use maple syrup instead of honey.

Tips for Success

• Ensure your water is the right temperature for activating the yeast. Too hot or too cold water can inhibit yeast activity.
• Knead the dough well to develop gluten, which is essential for the bread’s structure.
• For extra flavor, mix a teaspoon of coffee powder into the dough—it complements the cocoa beautifully.

Storage Tips

• Store the bread in a sealed bag or container at room temperature for up to 3 days.
• For longer storage, wrap the loaf tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before use.

Conclusion

Honey Wheat Brown Bread is more than a recipe; it’s a celebration of tradition, flavor, and the joy of creating something beautiful with your hands. This bread has the power to transform simple moments—whether it’s a hearty breakfast, an afternoon snack, or a family dinner—into cherished memories. Its soft, slightly sweet crumb is perfect for all kinds of spreads, soups, or even just a drizzle of olive oil.

Baking this bread is not just about the end result but the journey itself—the therapeutic act of kneading, the anticipation during rising, and the satisfaction of slicing into a perfectly baked loaf. It’s a reminder that some of the simplest pleasures in life come from the kitchen.

This recipe will undoubtedly become a staple in your home, a go-to loaf for everyday meals and special occasions alike. May it bring warmth to your kitchen, delight to your taste buds, and a little more joy to your life. Happy baking!