1-Start: Start by warming the milk gently to 110ºF-115ºF to activate the yeast properly. This step ensures your dough rises just right, giving you that light, airy texture.

2-Mixing Ingredients: Next, combine the whole wheat flour, instant yeast, honey, and warm milk in a stand mixer bowl with a dough hook. Mix for one minute to hydrate the ingredients fully. Then, add the salt and melted butter, mixing on low until everything combines smoothly adjust the dough’s moisture by adding water or flour if it feels too dry or wet.

3-Kneading: Continue mixing on speed 2 for 5 minutes until the dough cleans the sides of the bowl and forms a ball. If the dough doesn’t bounce back when poked or pass the windowpane test, mix a bit longer for the best results. For more on achieving great kneading, check our kneading techniques guide for helpful tips.

4-First Rise: Once mixed, knead the dough on a lightly floured surface for 4-5 turns until it forms a smooth ball. Lightly oil a large bowl, place the dough inside with the top side down, then turn it to coat with oil. Cover with a cloth and let it rise in a warm place, around 75ºF-90ºF, for about 60 minutes or until doubled in size.

5-Preheat Oven and Prepare Dough: Preheat your oven to 375ºF while the dough rises. Divide the dough into two equal pieces or more for rolls, and shape into loaves by tucking the edges underneath the shape doesn’t have to be perfect. Let the loaves rest for a second rise of 30 minutes, and you can even refrigerate them at this point if baking later.

6-Finish and Bake: Brush the loaves with an egg wash, made by whisking an egg with water, to get that golden color swap it with milk or skip it for a paler crust. Score the tops with four slashes at a 30º angle, about ¼ inch deep, to prevent tearing and add a nice look. Bake for 25-30 minutes until golden brown and the internal temperature hits 190ºF-200ºF, then cool fully on a wire rack before slicing.