A delightful homemade honey wheat loaf, perfect for any occasion.
Combine the bread flour, whole wheat flour, yeast, and salt in a large mixing bowl.
Mixing the dry ingredients thoroughly ensures even distribution of the yeast and salt.
In a saucepan, warm the milk, water, honey, and butter until just warm to the touch.
Avoid overheating the liquid to prevent killing the yeast.
Add the liquid mixture to the dry ingredients and mix until just combined.
Mix gently to avoid overworking the dough at this stage.
Beat in the egg until the mixture is smooth.
The egg adds richness and helps bind the dough.
Gradually add more bread flour until a stiff dough forms.
Add the flour slowly to avoid making the dough too dry.
Knead the dough on a floured surface until smooth and elastic, about 8-10 minutes.
Proper kneading develops the gluten, giving the bread its structure.
Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
Cover the bowl with a damp cloth to prevent the dough from drying out.
Punch down the dough, shape it into a loaf, and place it in a greased loaf pan.
Shaping the dough evenly ensures a uniform loaf.
Cover and let the dough rise again until doubled, about 45 minutes.
The second rise gives the bread its final volume and texture.
Bake in a preheated oven at 350°F (175°C) for 35-40 minutes, or until golden brown.
Check the bread halfway through and cover with foil if the top browns too quickly.
Remove the bread from the pan and cool on a wire rack before slicing.
Cooling the bread completely prevents it from becoming gummy when sliced.
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