recipe

“It’s pretty simple to make. The crust is just the right toughness, and the bread tastes delicious! I definitely want to make this bread again!” —­Aidan, recipe tester, age 9

safety
  • Uses the microwave
  • Uses the oven
  • Uses a knife
difficulty
  • Beginner
time
  • 1¼ hours, plus 30 minutes rising time, plus 3¼ hours cooling time
yield
  • Makes 1 loaf

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Prepare Ingredients

Vegetable oil spray
1½ cups (8¼ ounces)
whole-­wheat flour
1 cup (5½ ounces)
bread flour
2¼ teaspoons
instant or rapid-­rise yeast
1 teaspoon
salt
1¼ cups plus 2 tablespoons (11 ounces)
warm water
2 tablespoons
unsalted butter, melted
1 tablespoon
honey
1
large egg, cracked into bowl and lightly beaten with fork

Gather Baking Equipment

  • 8½-­by-­4½-­inch metal loaf pan
  • Stand mixer with paddle attachment
  • Whisk
  • 4-­cup liquid measuring cup
  • Rubber spatula
  • Ruler
  • Pastry brush
  • Oven mitts
  • Cooling rack
  • Butter knife
  • Cutting board
  • Bread knife
1
 
Vegetable oil spray

Spray inside bottom and sides of 8½-­by-­4½-­inch metal loaf pan with vegetable oil spray.

 
2
 
1½ cups (8¼ ounces)
whole-­wheat flour
1 cup (5½ ounces)
bread flour
2¼ teaspoons
instant or rapid-­rise yeast
1 teaspoon
salt
1¼ cups plus 2 tablespoons (11 ounces)
warm water
2 tablespoons
unsalted butter, melted
1 tablespoon
honey

In bowl of stand mixer, whisk together whole-­wheat flour, bread flour, yeast, and salt. Lock bowl in place and attach paddle to stand mixer. In 4-­cup liquid measuring cup, whisk warm water, melted butter, and honey until honey has dissolved.

 
3
 

Start mixer on low speed. Slowly pour water mixture into flour mixture and mix until batter comes together, about 1 minute. Increase speed to medium and knead dough for 5 minutes. (Dough will look smooth and wet, almost like cake batter.) Stop mixer.

 
4
 

Spray rubber spatula with vegetable oil spray. Use greased spatula to transfer batter to greased loaf pan. Use spatula to push dough into corners of loaf pan and spread into even layer. Spray top of dough lightly with vegetable oil spray. Let dough rise, uncovered, until dough is about ½ inch above top edge of loaf pan, 30 minutes to 1 hour.

Be careful not to let the dough sit much longer than 1 hour. It can overproof, which means it will collapse in the oven.

 
5
 
1
large egg, cracked into bowl and lightly beaten with fork

While dough rises, adjust oven rack to middle position and heat oven to 375 degrees. Just before baking, use pastry brush to gently paint top of dough with beaten egg.

 
6
 

Place loaf pan in oven. Bake until bread is deep golden brown, 40 to 45 minutes.

 
7
 

Use oven mitts to remove loaf pan from oven (ask an adult for help). Place loaf pan on cooling rack and let bread cool in pan for 15 minutes.

 
8
 

Carefully run butter knife around edges of bread to loosen from loaf pan (ask an adult for help—­pan will be hot). Use oven mitts to carefully turn loaf pan on its side and remove bread from pan. Let bread cool completely on cooling rack, about 3 hours. Transfer bread to cutting board, slice (ask an adult for help), and serve.

 
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