Honey Whole Wheat Bread Recipe

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Two freshly baked honey whole wheat bread loaves rest in rectangular metal pans on a wooden table, with a colorful oven mitt partially visible underneath one pan. Try this honey whole wheat bread recipe for delicious homemade results!.

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5 from 1 vote

Honey Whole Wheat Bread Recipe

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!

Prep Time30

Cook Time25

Rise Time2 30

Total Time3 25

Servings: slices (2 loaves)

Calories: 154kcal

Author: Melissa Griffiths

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

Milk Options: Any milk fat percentage works, though higher fat creates a richer crumb. Non-dairy alternatives like oat or soy milk work well as substitutes and help create the golden color.

Honey Varieties: Different honey types change the flavor – clover honey is mild while wildflower adds floral notes. Avoid strong honeys like buckwheat unless you want that taste to dominate. Crystallized honey works fine when warmed slightly.

Scaling Recipe: This recipe doubles beautifully for extra loaves. Just use a large enough mixing bowl for the increased dough volume. Rising times stay the same regardless of batch size.

Nutrition