Honey Wheat Bread For Zojirushi Bread Machine Recipe

Ingredients for Honey Wheat Bread For Zojirushi Bread Machine

• 2 1/2 cups (300g) bread flour
• 1/2 cup (60g) whole wheat flour
• 1 cup (240ml) warm water (105°F/41°C)
• 1/4 cup (50g) warm honey (80-90°F/27-32°C)
• 1 1/2 teaspoons (9g) salt
• 2 tablespoons (12g) nonfat dry milk
• Unsalted Butter
• Fast Rising Yeast

How to Make Honey Wheat Bread For Zojirushi Bread Machine

1. Gather and measure all ingredients (see ingredient list below).
2. Warm water to 105°F (41°C).
3. Warm honey to 80-90°F (27-32°C).
4. Let butter come to room temperature.
5. In a separate bowl, whisk together bread flour and wheat flour.
6. Add warm water and honey to the bread pan. Add the combined flours, ensuring all liquids are covered. Level off the flour with a rubber spatula.
7. Create a small well in the center of the flour mixture (don't go too deep).
8. Add salt and half of the butter to one side of the bread pan, on top of the flour.
9. Add dry milk and the remaining half of the butter to the other side of the bread pan, on top of the flour.
10. Place the yeast into the well you created.
11. Place the bread pan in your Zojirushi bread machine.
12. Select the "Homemade" cycle (or a similar setting on your machine). I recommend the following settings: 5 minutes preheat, 28 minutes kneading, 20 minutes first rise, 40 minutes second rise, and 60 minutes bake time.
13. Select the "Light" crust setting.
14. For a softer crust: After baking, leave the bread in the pan for 10-15 minutes. The longer you leave it, the softer the crust will be.
15. Remove the bread from the pan and place it on a wire rack to cool completely for an additional 15-20 minutes (total cooling time: 30 minutes).
16. Slice and enjoy! An electric knife is recommended for easy slicing.
17. Note: You may need to adjust water or flour amounts depending on your climate, temperature, humidity, and altitude.