Description
Cheesecake Factory’s honey wheat bread brings warmth to homemade baking with this comforting recipe. Bakers can recreate restaurant-quality bread that delivers rich, wholesome flavor in each delectable slice.
Ingredients
Scale
- 1.25 cups (300 ml) warm water
- 1.5 cups (190 g) bread flour
- 1.5 cups (190 g) whole wheat flour
- 0.25 cup (30 g) unsweetened cocoa powder
- 2.25 tsp active dry yeast
- 1 tbsp granulated sugar
- 1 tsp salt
- 0.25 cup honey
- 2 tbsps molasses
- 1 tbsp vegetable oil
- 0.25 cup rolled oats
- Melted butter (optional, for brushing)
Instructions
- Yeast Activation: Blend warm water, yeast, sugar, and honey in a spacious mixing bowl. Allow the mixture to evolve for 10 minutes until a luxurious, frothy layer surfaces, signaling robust fermentation.
- Dough Formation: Incorporate molasses, vegetable oil, bread flour, whole wheat flour, cocoa powder, and salt into the yeast foundation. Knead thoroughly using a stand mixer’s dough hook or manual technique until the dough achieves a silky, elastic texture with a subtle tackiness, approximately 8-10 minutes.
- Primary Fermentation: Relocate the dough to a greased container, shield with a damp cloth, and nurture in a warm sanctuary for 1-2 hours until the volume dramatically expands.
- Shaping and Secondary Proofing: Gently deflate the risen dough, divide into 2-4 uniform segments, and meticulously craft into elongated loaves or compact rolls. Position on a parchment-lined baking sheet, drape with a cloth, and allow a secondary fermentation of 30-45 minutes until the loaves appear voluminous and pillowy.
- Baking Preparation: Preheat the oven to 375F (190C). Optionally, enhance the loaves by brushing with melted butter and sprinkling rolled oats for a rustic, textural finish.
- Baking and Cooling: Bake for 20-25 minutes, confirming doneness by producing a hollow sound when tapping the bottom. Transfer to a wire cooling rack, allowing complete temperature reduction before slicing.
- Serving Suggestions: Present the artisan bread warm, accompanied by butter, or utilize for crafting gourmet sandwiches. Pair magnificently with soups, salads, or as an exquisite side dish.
Notes
- Activate Yeast Precisely: Ensure water temperature is between 100-110°F for optimal yeast activation without killing the microorganisms, creating the perfect frothy base.
- Knead with Patience: Develop gluten structure by kneading thoroughly, stopping when dough becomes smooth and springs back when gently pressed, avoiding over-mixing which can make bread tough.
- Control Rising Environment: Place dough in a warm, draft-free area around 80-85°F, covering with a damp cloth to prevent surface drying and ensure consistent, even rising.
- Customize Texture Variation: Experiment with flour ratios by adjusting whole wheat and bread flour proportions to achieve desired density, lightness, and nutritional profile for different dietary preferences.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Snacks, Breakfast, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 130
- Sugar: 5 g
- Sodium: 180 mg
- Fat: 2 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg