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Copycat Dark Brown Honey Wheat Bread

A close-up, cross-section view of a freshly baked loaf of Copycat Dark Brown Honey Wheat Bread showing its dense, moist crumb.
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This recipe replicates the distinct dark color and sweet, slightly tangy flavor of commercial dark brown honey wheat bread for home baking.

Ingredients

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  • 1 cup warm water (105-115°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup honey
  • 2 tablespoons dark molasses
  • 1 1/2 teaspoons salt
  • 2 tablespoons unsalted butter, softened
  • 1 cup whole wheat flour
  • 2 1/2 cups all-purpose flour, plus more for dusting

Instructions

  1. Combine warm water, yeast, and 1 teaspoon of the honey in a large bowl. Let stand for 5 to 10 minutes until foamy.
  2. Stir in the remaining honey, molasses, salt, and softened butter into the yeast mixture.
  3. Add the whole wheat flour and mix until just combined.
  4. Gradually add the all-purpose flour, mixing until a shaggy dough forms.
  5. Turn the dough out onto a lightly floured surface. Knead for 8 to 10 minutes until the dough is smooth and elastic.
  6. Place the dough in a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
  7. Gently punch down the dough. Shape it into a log and place it into a greased 9×5 inch loaf pan.
  8. Cover the pan loosely and let the dough rise again for 30 to 45 minutes, or until it crests about 1 inch above the rim of the pan.
  9. Preheat your oven to 375°F (190°C).
  10. Bake for 30 to 35 minutes, or until the top is deep brown and the internal temperature reaches 200°F (93°C).
  11. Remove the loaf from the pan immediately and cool completely on a wire rack before slicing.

Notes

  • For a deeper color, you can substitute 1 tablespoon of the all-purpose flour with dark cocoa powder, though this slightly alters the flavor.
  • Brush the top of the loaf with a mixture of 1 tablespoon honey and 1 tablespoon water immediately after removing it from the oven for a soft crust.
  • Use a quality dark molasses for the best flavor replication.

Nutrition

Find it online: https://flavorvista.com/copycat-dark-brown-honey-wheat-bread-recipe/