Honey Whole Wheat Bread is a classic from-scratch favorite, reliable for sandwiches and toast. This recipe makes a soft, chewy loaf with a deliciously buttery crust.
Next, try my White Bread recipe or these amazing no-knead Dinner Rolls!
Honey Whole Wheat Bread
This recipe is inspired by the honey-wheat bread from the restaurant where I used to work. They were famous for the mini loaves with honey butter, and their Crème Brûlée, they’d give out while you waited to order. I begged and they shared their recipe with me, but it made about 600 mini loaves!
After some serious spreadsheet work to scale down the quantities and a lot of testing, I’ve finally perfected the recipe I’m sharing today. It might taste a bit different from the restaurant’s bread, but honestly, we like it even better!
Ingredients
- Milk and water: Warm milk and water activates the yeast.
- Yeast: This makes the dough rise and expand.
- Sugar: Feeds the yeast to help it grow and sweetens the bread.
- Honey: Adds sweetness and moisture, keeping the bread soft.
- Whole wheat flour: The MVP! Whole wheat flour is loaded with vitamins and fiber and tastes satisfying!
- Flour: It is satisfying to using bread flour here but all-purpose will works as well!
- Salt: You can’t make flavorful bread without salt.
- Melted butter: Adds richness, flavor, and tenderness to the bread.
- Olive oil: Greases the bowl to prevent sticking.
Quick Tip
How to tell your milk is at the right temperature? Use the wrist test! Drizzle a few drops of the warmed milk onto the inside of your wrist. It will be reliable for the yeast if it’s warm and comfy on your wrist. If it is not warm and instead feels hot, it will be too hot for the yeast. Too cold and the yeast will simply remain dormant.
How To Make Honey Whole Wheat Bread
- Mix: Combine warm milk and water in a bowl. Sprinkle yeast and sugar on top. Let sit until foamy.
- Add: mix in honey and whole wheat flour. Let sit for 10 minutes.
- Combine: Melt butter, mix with salt, then add to the yeast mixture. Gradually mix in bread flour until dough forms.
- Knead: Knead the dough until smooth and elastic, adding flour as needed.
- Rise: Grease a bowl. Shape dough into a ball, place in bowl, cover, and let rise until doubled in size.
- Shape: Punch down dough, divide into two parts, shape into loaves, and place in greased pans. Let rise until doubled again.
- Bake: Heat oven and bake loaves. Brush tops with butter after baking.
Tips For Success
- Rising: Don’t rush the rising times. Avoid over-proofing to prevent crumbly, gummy texture.
- Flour Amount: Start with 1/2 cup less flour than the recipe calls for. Add more gradually until dough is not overly sticky but still moist.
- Kneading: Avoid flouring the surface. Use a dough scraper or metal spatula for sticky areas. Coat hands and counters with cooking spray instead.
- Measuring Flour: Spoon and level the flour to avoid excess. Don’t press the flour into the measuring cup.
- Yeast Freshness: Ensure your yeast is fresh, check out this post to check yours.
- Grinding Wheat: Let freshly ground flour cool to room temp before use to avoid killing the yeast.
Storing Honey Whole Wheat Bread
Store Honey Whole Wheat Bread at room temperature in a cool, dry place for up to 2-3 days. Avoid the refrigerator as it makes the bread stale. Use an airtight plastic bag to keep it soft.
Freeze the bread for up to 3 months. Slice before freezing and take out individual slices as needed.
More Baking
- from-scratch Cinnamon Rolls with cream cheese glaze
- French Bread fool-proof
- Chewy Chocolate Chip Cookies reader favorite
- straightforward Banana Bread with Greek yogurt
- Edible Brownie Batter no eggs and heat-treated flour
The only thing that can make this bread better? Slathering it in lots and lots of Honey Butter!
