This Honey Whole Wheat Bread recipe creates the most incredibly soft and naturally sweet loaves that will have your kitchen smelling divine. The combination of nutty whole wheat flour and golden honey produces a bread that’s both nutritious and irresistibly delicious!
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Quick Recipe Overview
WHAT: A tender, lightly sweet honey whole wheat bread recipe combining whole wheat flour with bread flour for perfect texture.
WHY: Creates soft sandwich loaves with wholesome ingredients, subtle honey sweetness, and a beautiful golden crumb that stays fresh for days.
HOW: Mix yeast with honey water, combine with warm milk mixture, knead with flours, let rise twice, shape into loaves, and bake until golden.
Jump to Recipe
Jump to:
- Quick Recipe Overview
- Why I Love Making Honey Whole Wheat Bread
- Ingredient Notes
- Honey Whole Wheat Bread Recipe
- How To Make Honey Whole Wheat Bread
- FAQs for Honey-Wheat Bread
- My Best Tips for Making Whole Wheat Sandwich Bread
- What to Serve With Honey Whole Wheat Bread
- Storage & Reheating Tips
- More Delicious Yeast Bread Recipes to Try
Why I Love Making Honey Whole Wheat Bread
Some mornings I just feel like making bread, and I do love the smell of this honey whole wheat bread! Once you taste homemade bread this good, it’s hard to go back to store-bought.
This recipe makes whole wheat bread actually appealing to kids. Even kids who balk at anything “healthy” may like this bread because it’s just enough natural sweetness to make it feel like a treat.
The texture is what really sets this apart from other whole wheat bread recipes I’ve tried. By combining whole wheat flour with bread flour, you get all those wholesome whole grains without the dense, heavy crumb that can make wheat bread feel like a chore to eat.
It slices beautifully for sandwiches, toasts perfectly, and stays soft for days. Plus, there’s something incredibly satisfying about pulling two golden loaves out of your oven, knowing exactly what went into them – no preservatives, no mysterious ingredients, just real food that nourishes your family.
🩷 Melissa
Warm your honey for 10-15 seconds in the microwave or place the jar in warm water before mixing. Cold honey creates stubborn clumps that lead to uneven sweetness throughout the dough, but warming it ensures silky-smooth blending.
The honey provides just the right amount of sweetness without being overwhelming, creating a perfectly balanced flavor that appeals to both kids and adults while keeping the bread moist for days.
Ingredient Notes
Vital Wheat Gluten: This optional ingredient is worth having if you bake whole wheat breads regularly. It strengthens the dough structure, creating higher rise and softer texture.
Honey Varieties: Use any honey you enjoy eating straight. Clover honey gives mild sweetness, while wildflower or orange blossom adds subtle floral notes. Avoid strongly flavored honeys like buckwheat unless you want that taste to dominate your bread.
Bread Flour vs. All-Purpose: Bread flour has higher protein content (12-14%) which creates more gluten structure for better rise. All-purpose flour works in a pinch but may result in slightly denser loaves with less chew.
See the recipe card below for full information on ingredients and quantities.
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Honey Whole Wheat Bread Recipe
Ingredients
- 1 ¾ teaspoon dry yeast
- 1 cup warm water
- ½ cup honey
- ¾ cup whole milk
- 5 tablespoons butter
- 2 ½ cups whole wheat flour
- 2 teaspoons kosher salt
- 1 teaspoon vital wheat gluten optional
- 2 to 3 cups bread flour
Instructions
- Dissolve the yeast in warm water. Add two teaspoons of the honey and allow the yeast to sit for 10 minutes, or until foamy.1 ¾ teaspoon dry yeast, 1 cup warm water, ½ cup honey
- Combine the milk, honey and butter together over low heat until the butter melts. Add this to the yeast.½ cup honey, ¾ cup whole milk, 5 tablespoons butter
- In a large bowl, mix the whole wheat flour, salt and vital wheat gluten, if using. Add the liquids and stir until well mixed. Add one cup of bread flour then gradually continue to add as much of the remaining flour necessary until the dough forms a ball.2 ½ cups whole wheat flour, 2 teaspoons kosher salt, 1 teaspoon vital wheat gluten, 2 to 3 cups bread flour
- Knead the dough for 7 to 8 minutes. Put the dough in a large, lightly oiled bowl and cover. Place in a warm space until the dough doubles in size. This can take anywhere from 1 to 3 hours, depending on the warmth and moisture in the air.
- Punch down the dough and let rise again for 30 minutes.
- Form the dough into loaves and place them in greased loaf pans, or form into rounds and place on a baking sheet. Cover the dough and allow it to rise again until double in size. This rising time should be shorter, usually about an hour.
- Bake at 350º for 20 to 25 minutes, or until the bread is baked through and firm to touch.
Notes
Nutrition
How To Make Honey Whole Wheat Bread
Step 1: Dissolve yeast in warm water (about 110°F), stir in 2 teaspoons honey, and let sit for 10 minutes until foamy. Meanwhile, warm the milk, remaining honey, and butter together in a small saucepan over low heat until butter melts. Let cool slightly, then add to the yeast mixture.
Step 2: Combine whole wheat flour, salt, and vital wheat gluten in a large bowl. Pour in the liquid mixture and stir until incorporated. Gradually add bread flour, one cup at a time, mixing until dough forms a shaggy ball that pulls away from the bowl sides.
Step 3: Turn dough onto a lightly floured surface and knead for 7-8 minutes until smooth and elastic. Place in a lightly oiled bowl, turn to coat, cover with a damp towel, and let rise in a warm spot until doubled in size (1-3 hours depending on your kitchen temperature).
Step 4: Punch down the dough to release air bubbles, reshape into a ball, cover again, and let rise for 30 minutes. This second rise develops better flavor and texture.
Step 5: Divide dough in half and shape into loaves. Place in two greased 9×5-inch loaf pans (or form rounds for a baking sheet). Cover and let rise until doubled again, about 1 hour. The dough should dome nicely over the pan edges.
Step 6: Preheat oven to 350°F. Bake loaves for 20-25 minutes until golden brown and the internal temperature reaches 190°F. Remove from pans immediately and cool on a wire rack for at least 30 minutes before slicing.
FAQs for Honey-Wheat Bread
While vital wheat gluten helps improve texture and rise in whole wheat bread, you can omit it if unavailable. The bread will be slightly denser but still delicious. Consider adding an extra tablespoon of bread flour to compensate for the missing gluten.
Yes, this recipe works perfectly well mixed and kneaded by hand. The kneading time might increase to 10-12 minutes by hand, but the results will be just as good. Hand kneading also gives you better control over the dough’s texture.
Dense bread usually results from too much flour, insufficient kneading, or yeast that wasn’t properly activated. Make sure your yeast foams during the initial proofing, and add flour gradually until the dough is just slightly tacky, not dry.
My Best Tips for Making Whole Wheat Sandwich Bread
☞ Kneading Technique: Knead with the heel of your palm, pushing the dough away from you, then folding it back over itself and giving it a quarter turn. Proper kneading develops the gluten structure that gives bread its texture and helps it rise properly. The dough is ready when it’s smooth, elastic, and springs back when poked gently.
☞ Flour Consistency: Add the bread flour gradually and stop when the dough just comes together and pulls away from the sides of the bowl. Different humidity levels and flour brands can affect how much flour you need, so trust your hands more than exact measurements. The dough should be slightly tacky but not sticky when properly mixed.
☞ Create a Warm Rising Environment: Turn your oven on for just 1 minute, then turn it off. Place your covered bowl inside – it’s the perfect warm, draft-free spot. Or place the bowl near (not on) a warm stovetop or heating vent.
☞ Proof Your Yeast Properly: That initial 10-minute rest with honey isn’t just waiting time – it’s your insurance policy. If the mixture doesn’t foam up, your yeast is dead and you need to start over. This simple check saves you from wasting all your other ingredients on bread that won’t rise.
☞ Grease Your Loaf Pans Generously: Use butter or cooking spray, making sure to coat the corners well. This ensures your beautiful loaves release cleanly after baking. Nothing’s more frustrating than bread that sticks and tears apart.
☞ Let It Cool Completely Before Slicing: I know it’s tempting to cut into warm bread, but wait at least 30 minutes. Cutting too early releases steam and makes the interior gummy. The texture continues to set as it cools, giving you perfect slices.
What to Serve With Honey Whole Wheat Bread
This versatile bread shines in so many ways. Toast slices and spread with butter and jam for breakfast, or use them for sandwiches filled with turkey, avocado, and crisp lettuce. The subtle sweetness pairs beautifully with sharp cheddar cheese and sliced apples for a simple lunch.
Serve warm slices alongside hearty soups like tomato basil, chicken noodle, or butternut squash. The bread’s slightly sweet profile also complements savory dinner dishes – try it with pot roast, roasted chicken, or beef stew. For brunch, make French toast with thick slices or serve toasted with scrambled eggs and bacon.
Storage & Reheating Tips
Room temperature
Store completely cooled bread in an airtight container or resealable plastic bag for 3-4 days. Keep it away from direct sunlight and heat sources. Never refrigerate homemade bread as it causes it to go stale faster.
Freezer storage
Wrap cooled loaves tightly in plastic wrap, then aluminum foil, or place in freezer bags. Freeze for up to 3 months. For convenience, slice before freezing so you can toast individual slices straight from frozen.
Reheating
Refresh day-old bread by wrapping in foil and warming in a 300°F oven for 10 minutes. For frozen bread, thaw at room temperature for 3-4 hours or overnight. Toast individual slices directly from frozen for quick breakfasts.
Make Ahead
Prepare dough through the first rise, then punch down, cover tightly, and refrigerate up to 24 hours. Let come to room temperature (about 1 hour) before shaping and continuing with the recipe. This slow fermentation actually improves flavor.
More Delicious Yeast Bread Recipes to Try
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Karolina
Great recipe! ! Do u think its possible if i cut the recipe in half?
Barbara Schieving
Thanks Karolina – You should be able to cut the recipe in half without a problem.
Lea
That looks kind of perfect and very yummy!
Ivonne Loving
Hi! Just dropping by to tell you I included this post in my weekly round-up. Thank you for always having great quality posts to choose from.