Fresh-Milled Honey Wheat Bread

This Fresh-Milled Honey Wheat Bread Recipe with Sponge yields a soft, slightly sweet loaf with a nutty flavor, perfect for a 1-pound pan. Using fresh-milled hard red winter wheat, bread flour, and a sponge method, it’s a wholesome yet light bread, enhanced with honey and a touch of apple cider vinegar for digestibility. Ideal for sandwiches or toast!

Course Bread

Cuisine American

Keyword bread, fresh-milled, sandwich bread, whole wheat

Prep Time 1

Cook Time 40

Resting Time 2 15

Total Time 3 55

Servings slices

Ingredients

For the Sponge:

1 ½ c. fresh-milled hard red winter wheat flour 180g
1 c. lukewarm water 100-110°F (240g)
1 ¼ tsp. active dry yeast
1 tbsp. honey 15g

For the Dough:

All of the sponge
2 c. bread flour 240g
1 tbsp. apple cider vinegar
3 tbsp. honey 45g
3 tbsp. unsalted butter softened (42g)
1 tsp. salt
3-6 tbsp. lukewarm water 100-110°F ( adjust as needed)

Instructions

Activate Yeast & Make Sponge: In a small bowl, mix ¼c. of the lukewarm water (100-110°F) with yeast and a pinch of the 1 tbsp. honey. Let sit 5-10 minutes until foamy. In a medium bowl, combine foamy yeast with remaining ¾ c. water, remaining honey, and wheat flour. Stir into a thick batter, cover, and rest 30 minutes to 1 hour until bubbly.
Mix Dough: In a large bowl or stand mixer, combine sponge, bread flour, apple cider vinegar, 3 tbsp. honey, butter, and salt. Mix until it forms a dough, adding lukewarm water 1 tbsp. at a time until soft and slightly tacky (not sticky).
Knead: Knead by hand on a lightly floured surface for 8-10 minutes, or in a mixer on medium-low for 6-8 minutes, until smooth and elastic (windowpane test).
First Rise: Place in an oiled bowl, cover, and let rise in a warm spot (75-80°F) for 1-1.5 hours, until doubled.
Shape: Deflate dough, shape into an 8-inch log, and place seam-side down in a greased 8.5 x 4-inch loaf pan.
Second Rise: Cover and let rise 45 minutes to 1 hour, until it crests 1 inch above the pan rim.
Bake: Preheat oven to 350°F (175°C). Bake 35-40 minutes, until golden and internal temp is 190-200°F. Tent with foil if browning too fast. Cool in pan on a wire rack for 10 minutes, then remove and cool on rack for at least 1 hour.

Notes

Check yeast: If it doesn’t foam, it’s expired—use fresh yeast!
Water temp matters: 100-110°F is perfect; too hot (above 120°F) kills yeast, too cold (below 90°F) it won't activate.
Speed up rising: Use your oven’s "proof" setting (80-100°F) to cut rise time by 15-30 minutes.
Fresh-milled flour: Mill just before baking for best flavor; store extras in the freezer.
Store-bought wheat flour: It absorbs less water—start with 2-3 tbsp. in the dough and adjust.
Pan size: 8.5 x 4-inch is ideal; a 9 x 5-inch pan works but may yield a flatter loaf.
Cooling is key: Wait at least 1 hour to avoid a gummy texture as the crumb stabilizes.

Nutrition

Serving: 1slice