Everyone’s suddenly busy baking bread! I went for more flour and the stores are seriously depleted. I couldn’t find white flour, so I bought whole wheat instead. Then the search for a recipe! This milk and honey whole wheat bread recipe is adapted from King Arthur flour.
For once, I didn’t have to reduce the amounts (since the original was for a single loaf – hooray!). However, it called for dry milk. I never have dry milk. And I expect that any in the stores is long gone. Plus, I’ve never liked the idea of buying a large package of something just to use a small quantity of it (1/4 C in this case) So, I had to figure out what to do instead. The answer turned out to be to replace some of the water in the original recipe with standard liquid milk.
It turned out soft, flavorful, and slightly nutty. I’m definitely going to make this more often. Adding milk softens the crust, and aids in browning. The honey adds extra moisture, so the bread turns out tender, even though it’s whole wheat.
I did say one loaf right? And you’ve undoubtedly noticed that the photo has two loaves of bread, not one. Turns out I realized mid-baking that my standard loaf pan was in the fridge with an apple quick bread in it. Oops. Luckily, I’d just gotten these mini-pans. So two mini-loaves it is.
If you have a standard pan, use that and make one loaf of bread. If you have the mini-pans, use those. Just cut the dough in half with a bench scraper, roll out each half, and shape it.
Tools and Ingredients for this Recipe
This pan should have its own superhero comic. It’s not coated, but somehow the food comes right out and it’s a breeze to clean up. And looks brand-spanking new, despite being about six years old.
If you want to make mini breads (on purpose), try these half-size loaf pans. They’re nonstick, and clean up easily. And, by making two little breads, you can freeze one and save it for later. Much better for single person eating.
The perfect tool for cutting dough in half (especially dense whole-wheat dough). Much easier than trying to use a knife (which just sticks and doesn’t cut through very well). You can also use it for measuring equal parts of challah or cutting pastry (there’s a ruler right on the side). Great for scooping up cut veggies and transferring them to a pot too.
I love this stuff. I don’t have to keep running to the store for yeast, and it’s a lot less expensive per bread than the little packages. Not to mention, some of those packets have cornstarch in them!? What? Works faster than the packages too.
When I first started baking bread, I was using a carved rolling pin my grandma gave me. It was quite pretty too. But it was also small, and the carving was really hard to clean. This is much better. It’s longer, easier to hold (and oddly, I find it easier to work with than the models with handles) and even fits perfectly in my kitchen cart.
More Kitchenaid Bread Recipes
A basic, simple bread that you don’t have to shape. This only requires five ingredients to make.
Great for sandwiches, or toast, or just smeared with butter. Putting potatoes in the dough increases the starch, which then boosts the moisture. You end up with soft, tender bread that is also easier to form into a loaf.
Just think of how good this will smell wafting through your kitchen. Baking milk and butter right into the bread yields a soft, flavorful loaf that’s richer in flavor. It browns better too.