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Copycat Dark Brown Honey Wheat Bread

A close-up view of the rich, dark brown crumb texture of the Copycat Dark Brown Honey Wheat Bread.
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This recipe replicates the soft texture and rich, dark color of popular store-bought dark brown honey wheat bread using molasses and honey.

Ingredients

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

Instructions

  1. Combine the warm water and yeast in a large bowl. Let stand for 5 minutes until foamy.
  2. Stir in the honey, molasses, melted butter, and salt 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 to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  7. Gently punch down the risen dough. Shape it into a loaf 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 crust 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 the darkest color, ensure you use dark molasses, not blackstrap.
  • If the dough feels too sticky during kneading, add the remaining all-purpose flour one tablespoon at a time.
  • Brushing the top of the loaf with a little extra honey before baking adds shine.

Nutrition

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