Honey Wheat Bread – in the style of a U.S. steakhouse chain
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The soft, slightly sweet bread with honey and molasses is known as a bread basket classic - in the style of a US steakhouse chain. Small, dark loaves are available for home baking, preferably with whipped butter.
- Cook/bake time
- 35 min
- Rising time (approx. 1–1.5 hrs + approx. 1 hr)
- 2 hr 30 min
- Total
- 3 hr 5 min
Tin in the recipe: 40 × 30 cm
Your tin
All amounts
With a smaller tin, bake about 5–10 min less – do the skewer test!
With a larger tin, keep an eye on the baking time – do the skewer test!
Equipment
- Large bowl (Ad)
- Baking sheet (Ad)
- Plastic wrap (Ad)
- Electric mixer (for the whipped butter) (Ad)
- Bread machine (optional) (Ad)
Ingredients
Dough
Coloring
Also
Nutrition & allergens AI estimate
| Energy | 384 kcal |
|---|---|
| Protein | 9.7 g |
| Fat | 5.2 g |
| Carbohydrates | 74.8 g |
| of which sugars | 16.9 g |
Allergens
- Gluten
- Milk
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Instructions
Activate the yeast
-
1
Stir the sugar into the warm water, then dissolve the yeast in the solution.
-
2
After about 5 minutes, the solution will start to foam.
Make the dough
-
3
Mix the flour, cocoa and salt in a large bowl.
-
4
Work the butter into the dry mixture with your hands.
-
5
Press a well into the center of the dry mixture and add the honey and molasses.
-
6
Stir the food colorings into the yeast solution and pour the solution into the well.
-
7
Working from the center, stir the dry mixture into the wet mixture, slowly at first, then faster, until all the ingredients are combined. Then knead everything together with your hands.
-
8
Knead the dough for 10 minutes on a lightly floured surface.
-
9
Shape the dough into a ball, place it in a bowl, cover it and let it rise in a warm place for 1 to 1 1/2 hours, until it has doubled in volume.
Shape the loaves
-
10
Divide the risen dough into 6 equal pieces.
-
11
Shape each piece of dough into a roll 6 cm long and 2 cm wide.
-
12
Sprinkle cornmeal onto the work surface.
-
13
Moisten your hands, rub water over each dough roll and roll the rolls in the cornmeal.
-
14
Place the dough rolls on a baking sheet and cover them with plastic wrap.
-
15
Let rise in a warm place for about 1 more hour, until the loaves have doubled in size.
Preheat the oven (175 - 180 degrees)
-
16
Remove the foil and bake the loaves in the hot oven for 35 to 40 minutes.
-
17
Take the finished loaves out of the oven and let them cool for 10 to 15 minutes.
-
18
Serve with a sharp knife, with bread and butter on the side.
-
19
For restaurant-style whipped butter, beat some butter with an electric mixer on high speed until fluffy.
Notes & tips
Makes 6 small loaves. A tip from the original bread machine recipe: First, add the water mixed with the food coloring to the container, followed by the flour, sugar, salt, butter, cocoa, honey, and molasses, and finally the yeast. Knead the dough and let it rise, then proceed to shape the loaves.
Submitted by Manfred – thank you!
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Honey Wheat Bread – in the style of a U.S. steakhouse chain
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Step 1 / 19
Activate the yeast
Stir the sugar into the warm water, then dissolve the yeast in the solution.
Activate the yeast
After about 5 minutes, the solution will start to foam.
Make the dough
Mix the flour, cocoa and salt in a large bowl.
Make the dough
Work the butter into the dry mixture with your hands.
Make the dough
Press a well into the center of the dry mixture and add the honey and molasses.
Make the dough
Stir the food colorings into the yeast solution and pour the solution into the well.
Make the dough
Working from the center, stir the dry mixture into the wet mixture, slowly at first, then faster, until all the ingredients are combined. Then knead everything together with your hands.
Make the dough
Knead the dough for 10 minutes on a lightly floured surface.
Make the dough
Shape the dough into a ball, place it in a bowl, cover it and let it rise in a warm place for 1 to 1 1/2 hours, until it has doubled in volume.
Shape the loaves
Divide the risen dough into 6 equal pieces.
Shape the loaves
Shape each piece of dough into a roll 6 cm long and 2 cm wide.
Shape the loaves
Sprinkle cornmeal onto the work surface.
Shape the loaves
Moisten your hands, rub water over each dough roll and roll the rolls in the cornmeal.
Shape the loaves
Place the dough rolls on a baking sheet and cover them with plastic wrap.
Shape the loaves
Let rise in a warm place for about 1 more hour, until the loaves have doubled in size.
Preheat the oven (175 - 180 degrees)
Remove the foil and bake the loaves in the hot oven for 35 to 40 minutes.
Preheat the oven (175 - 180 degrees)
Take the finished loaves out of the oven and let them cool for 10 to 15 minutes.
Preheat the oven (175 - 180 degrees)
Serve with a sharp knife, with bread and butter on the side.
Preheat the oven (175 - 180 degrees)
For restaurant-style whipped butter, beat some butter with an electric mixer on high speed until fluffy.
Ingredients
Amounts converted
