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Goat Milk Honey Wheat Bread

Soft, hearty, and lightly sweet, this homemade honey wheat bread is made with creamy Summerhill Goat Milk for a tender texture and rich, comforting flavor. Perfect for morning toast, lunchtime sandwiches, or served warm with butter and an extra drizzle of honey.

 
 

Ingredients

  • 1 cup warm water
  • ¼ cup Summerhill Goat Milk
  • 3 tablespoons honey
  • 2¼ teaspoons active dry yeast or instant yeast, one packet
  • 3 cups whole wheat flour, about 339 grams, plus more as needed
  • 1½ teaspoons salt
  • 3 tablespoons unsalted butter, softened and cut into small pieces

How to Make It

  1. Warm the water and Summerhill Goat Milk together until the mixture reaches 105–115°F. It should feel comfortably warm, not hot. Pour it into the bowl of a stand mixer, then stir in the honey and yeast. Let it rest for about 5 minutes, until a light layer of foam forms on top.
  2. Add the whole wheat flour, salt, and softened butter. Mix with the paddle attachment just until the ingredients come together and no dry flour remains.
  3. Attach the dough hook and knead on low speed for 7 to 9 minutes. The dough should become smooth, soft, and slightly tacky. When it clings heavily to the bowl or your fingers, mix in additional flour 1 tablespoon at a time.
  4. Lightly grease a large bowl. Place the dough inside, cover it, and allow it to rest in a warm spot until it has grown to roughly twice its original size, about 1 hour.
  5. Coat a 9-by-5-inch loaf pan with butter or nonstick spray. Turn the risen dough onto a lightly floured surface and gently press out the excess air.
  6. Pat or roll the dough into a rectangle that is approximately as wide as the loaf pan. Roll it into a firm log, tucking in the ends as needed, and pinch the seam closed.
  7. Place the shaped dough into the pan with the seam facing down. Cover and let it rise again for 30 to 45 minutes, or until the center of the dough sits slightly above the edge of the pan.
  8. Near the end of the second rise, heat the oven to 350°F.
  9. Bake for 35 to 45 minutes, until the loaf is deeply golden and sounds hollow when lightly tapped. For the most accurate result, the center should reach about 200°F.
  10. Remove the bread from the oven and brush the top with butter, if desired. Let it sit in the pan for 10 to 15 minutes before moving it to a cooling rack.
  11. Allow the loaf to cool before slicing so the inside can finish setting. Store covered at room temperature for up to 3 days, or freeze for longer storage.

Goat Milk vs. Cow Milk

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