Whole Wheat Honey Bread

Hi there, dears! I hope your holidays were as delightful as mine!

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Confession: I thought I’d never try a how-to video again, but I did.

My sis-in-law was asking for a tutorial post on bread-making and I said—“Oh my. You just have to be there.” So I created a movie for her, in lieu of countless pictures and thousands of words.

This 12-minute video will teach you to make Whole Wheat Honey Bread {printable recipe here} from start to finish, alongside a few general tips for working with yeast. I’m not a professional, and probably mistaken in a few minor points, but I refuse to be held responsible for accidents. Yours or mine.

My husband and I filmed this a year and a half ago, when I had braces, smaller glasses over which I barely peered, and stage fright, as evidenced in my sober opening and rapid flow of words. But various technical difficulties and staff shortages pushed off our production date, and here we are.

(Not that I don’t have stage fright still.)

So. If you’re interested in bread baking, enjoy! There’s comic relief along the way in the form of children and animals, and a formidable string of bloopers clipped onto the end. This is real life in my kitchen. Stay tuned.

Any questions or corrections, please share them below.

Just for Kim Zook, a most loved sis-in-law.

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I have my fingers in many pies at the moment, and so my blogging is going to turn a temporary corner. For the next four to six weeks I plan to post more simply… a picture, a thought, a quote, or a question for discussion. You are free to liven things up as much as you wish; I’m still here and still listening. Just very busy wearing other hats.

19 thoughts on “Whole Wheat Honey Bread

  1. I am so honored you did this all for ME! WOW! I can’t wait to try it. Maybe this week or next. I never heard of “covering” the dough w/the flour. Neat! You’re the BEST!

  2. So here’s another most loved sis-in-law saying you did a fantastic job with this!! I cannot wait to try this! Thanks for the tips and lovely video. Most enjoyed for myself, mama and the kids was the bloopers, haha. So fun!

  3. I have one of those wonderful machines that kneads it the whole way to the end. But I still take great pride in making bread. There is something so fulfilling about pulling hot loaves from the ovens.

    NIce to know your kids are normal too. 🙂 I had to pause the video during the bloopers just to laugh. Of course, we won’t talk about what all happened while I tried to type this comment. 🙂

  4. Watching this made my fingers itchy to do something with yeast dough again! Poland’s bread is the best, so there’s no need to made it here. But…well…there’s other stuff to do with yeast =)

  5. You did awesome! 🙂 Loved every bit of it and makes me wanna try making bread. For some reason I do dinner rolls but never loaves of bread. Maybe I’ll have to try it, my children would be thrilled!

    Bethany

  6. Thanks for entertaining us for 12 minutes and 27 seconds. I would like to try your bread recipe one of these days. I have been having too many fails recently….so……I listened carefully to your tips!!

  7. Loved this – make more videos, this was FUN! Two questions ~ I have a KitchenAid, but isn’t one of the attachments a dough hook thing? I’ve never used it but thought that’s what it is and wondered if it’s easier to use the regular attachment you used and what would we use the hook thing for? And the second question is what is Hi-Gluten flour? I’ve never paid attention, but is it called that or is that just regular all-purpose flour? Thanks!! 🙂

    • I could have clarified the Kitchen Aid thing better… The problem is not the attachment, but the size of the bowl, which filled up after I added only half the flour. I do have a dough hook attachment, and use it to machine-knead smaller batches of yeast dough—like dinner rolls or pizza crust. It does a great job of working / stretching the dough without wearing out the mixer.

      I don’t use a dough hook in this recipe because the bread dough is still runny, so a “regular attachment” mixes it more quickly, yet does not bog down since the texture is still thin.

      Hi-gluten flour is called hi-gluten, yes, or high-gluten. Also known as bread flour, available at a grocery or bulk food store. It’s not all-purpose. You can Google the differences…

      Does this make sense?

  8. I’ve made the bread twice this week… it’s a smashing success! Thanks for sharing this super simple, super delicious recipe!

  9. this is totally off the subject at hand but I like the look of your kitchen cupboards. I could be wrong but it looks like a special paint technique? How did you do it? I’m planning to paint mine soon….

    • Yes, it’s a special and super-fun technique. Sand down existing cabinets, paint in white or cream, and then sand by hand again to “distress” cabinets, giving special attention to edges and knob areas. Brush with a coat of dark stain, allow to set for 10-20 minutes, and wipe partially clean with a rag, leaving as much stain on the cabinets as desired. The stain will highlight the bare wood edges, as well as pool in the corners to create that cute “dirty” look. 🙂 Allow to fully dry, then seal with a clear coat of polyurethane. Best wishes!

  10. This past fall I have been having bread fail after bread fail after making moderately good bread for years. This afternoon I remembered your recipe and video. I had to cut in half because of a bread pan shortage but am happily awaiting results.

    You gave so many helpful tips I did not know. For example, I can never knead without my hands being a completely sticky mess. And, the younger Kelly and Regan really make me smile.

    • 🙂 Thank you. So happy to be hanging out in your kitchen virtually although in person would be better. 🙂 I remember your great bread. What a bummer when it messes up–seems like it goes in stages for me too. Happy baking!

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