Cinnamon-Honey Whole Wheat Bread

The directions given in this recipe are to make by hand, but this is a recipe that can easily be made in a bread machine, if you have one. Just add the ingredients, in the order listed, into the pan, select the “whole wheat” cycle and “medium” loaf setting.

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Cinnamon-Honey Whole Wheat Bread

  • Prep Time: Approx. 2 hours 30 minutes (including time to mix and rise)
  • Cook Time: 35-40 minutes

Ingredients:

  • 1 cup water (between 105 – 115 degrees F)
  • 1 1/2 tablespoons honey
  • 1 1/2 tablespoons butter
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon cinnamon
  • 1 1/2 cups Hodgson Mill Whole Wheat Flour
  • 1 1/2 cups Hodgson Mill “Best for Bread” Flour
  • 1 1/2 teaspoons dry yeast

Directions (to make by hand):

Heat the water until warm, between 105-115 degrees F; pour it into a large, warmed bowl and add the yeast. Let stand 5 minutes, until the yeast begins to bubble. Stir in honey, butter, salt, cinnamon, and whole wheat flour. Beat well. Slowly add half of the bread flour and beat until a smooth dough forms. Cover, and let stand 15 minutes.

Turn the dough out onto a very lightly floured surface and knead, adding the remaining flour as necessary, until smooth and springy. This should take about 5 minutes. Wash the bowl and spray with non-stick cooking spray; place the dough back in the bowl and turn it over to cover all sides with grease. Cover and let rise until doubled, about 1 hour.

Lightly spray a baking sheet with non-stick cooking spray. Turn the dough out onto a lightly floured surface. Punch the dough down, and shape it into a round loaf. Place the loaf, with the smooth side up, onto the baking sheet. Cover and let rise in a warm place until almost doubled, 45-60 minutes.

Preheat the oven to 375 degrees F. Bake 35-40 minutes, until the load is golden and a wooden skewer comes out clean and dry. Remove from pan and cool on a wire rack.

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Enjoy plain, or topped with butter, your favorite peanut butter, or jam.

{ 6 comments… read them below or add one }

1 Sarah December 7, 2011 at 2:35 pm

Looks awesome! I dont have the Best for bread flour… can i use regular bread flour or maybe more whole wheat? Thanks!

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2 Courtney December 7, 2011 at 2:36 pm

I would definitely do any bread flour. If you don’t have that, try all-purpose, but the texture will most likely be different.

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3 Sarah December 7, 2011 at 3:08 pm

Awesome! Thank you- gosh you reply pretty quick :)

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4 Heather December 7, 2011 at 2:55 pm

you are flipping brilliant. i love you.
Heather recently posted..Go! Go! Sports Girls

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5 Eliza July 21, 2014 at 11:39 am

All I have is all-purpose flour. Do you think I can use this or would it really mess up the texture and taste of the bread?

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6 Courtney July 22, 2014 at 10:02 am

I’d say it’d probably change the texture a little bit, but I still think it’d be delicious!

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