This post is all about how to make the most incredible honey wheat bread that’s so tender and sweet, it’ll become your new weekend baking obsession.
Looking to fill your house with the most amazing aroma and impress everyone who walks through your door? This honey wheat bread is about to become your new favourite recipe, and honestly, it’s bound to be one of the best homemade breads you’ve ever tasted!
After my sourdough starter went wild on social media, I had to give ya’ll another incredible bread recipe using the same fail-proof techniques that guarantee success every single time.
You can easily make this in your stand mixer (method I used for the photos) or you can knead it by hand if you’re feeling therapeutic. I love slicing this warm and slathering it with butter and honey for the most incredible breakfast or snack.
This recipe post is all about how to make the most tender honey wheat bread that stays soft for days.
Key Ingredients in Honey Wheat Bread
- Whole Wheat Flour – I use a mix of whole wheat and all-purpose for the perfect texture without being too dense.
- Honey – real honey is a must here! It adds natural sweetness and keeps the bread incredibly moist.
- Active Dry Yeast – make sure your yeast is fresh for the best rise.
- Butter – just enough to create that tender crumb we’re after.
- Warm Water – temperature is key here, too hot kills the yeast, too cool won’t activate it.
- Salt enhances all the flavours and helps with gluten development.
Don’t forget a good 9×5-inch loaf pan!
How to Make Honey Wheat Bread
Step 1: Start by activating your yeast. Combine warm Water (around 110°F), two tablespoons of honey, and yeast in a large bowl. Let it sit for about 8-10 minutes until it gets all foamy and bubbly. If it doesn’t foam, your yeast might be dead, or your Water was too hot.
Step 2: Mix your dry ingredients in a separate bowl – whole wheat flour, all-purpose flour, and salt. This ensures everything gets evenly distributed.
Step 3: Add the remaining honey, melted butter, and your flour mixture to the activated yeast. Mix until a shaggy dough forms. Don’t worry if it looks messy at first!
Step 4: Time to knead! Turn that dough out onto a floured surface and knead for 8-10 minutes until it’s smooth and elastic. The dough should feel slightly tacky but not sticky. If it’s too wet, add flour one tablespoon at a time.
Step 5: First rise time! Place the dough in a greased bowl, cover with a damp towel, and let it rise for about 1 hour until doubled. I like to put mine on top of the fridge where it’s naturally warmer.
Step 6: Punch down that beautiful risen dough and divide it in half. Shape each piece into a loaf and place in greased loaf pans. Cover and let rise again for 45 minutes until the dough crowns the edges.
Step 7: Brush the tops with beaten egg for that gorgeous golden crust, then bake at 375°F for 30-35 minutes until golden brown and the internal temp hits 190°F.
Step 8: Let them cool completely on wire racks before slicing. I know it’s torture to wait, but trust me on this one!
HONEY WHEAT BREAD
- Cuisine: American
- Category: Bread
- Prep Time: 20 minutes
- Rise Time: 2 hours
- Bake Time: 35 minutes
- Total Time: 2 hours 55 minutes
- Serves: 12 slices
INGREDIENTS FOR HONEY WHEAT BREAD
- 2¼ teaspoons active dry yeast (1 packet)
- 1 cup warm Water (110°F)
- â…“ cup honey, divided
- 2 cups whole wheat flour
- 2½ cups all-purpose flour
- 2 teaspoons salt
- 3 tablespoons unsalted butter, melted
- 1 large egg, beaten (for egg wash)
Honey Butter (Optional but Amazing!)
- 4 tablespoons softened butter
- 2 tablespoons honey
- Pinch of salt
PREPARATION FOR HONEY WHEAT BREAD
Prep and Mix the Dough
- Before you start, make sure your ingredients are at room temperature, except the Water, which should be warm.
- Start by activating your yeast in warm Water with two tablespoons of honey. Let it get all foamy and beautiful.
- Combine your flour and salt in a separate bowl, then add everything to the yeast mixture. Mix until a shaggy dough forms.
Knead and First Rise
- Knead that dough for 8-10 minutes until smooth and elastic. You’ll know it’s ready when it springs back from a gentle poke.
- Let it rise in a greased bowl for 1 hour until doubled. This is when the magic happens!
Shape and Second Rise
- Punch down the dough and divide it in half. Shape into loaves and place in greased pans.
- Let rise again for 45 minutes until the dough crowns the pan edges.
Bake the Bread
- Brush with beaten egg and bake at 375°F for 30-35 minutes until golden brown and hollow-sounding when tapped.
- Cool completely before slicing (this is the hardest part!).
NUTRITION INFORMATION
- 185 calories per slice
- 5g protein per slice
- 36g carbs per slice
- 3g fat per slice
- 2g fiber per slice
Tools I Use:
Stand Mixer with Dough Hook (makes life so much easier!) Digital Kitchen Scale (for consistent results) Instant-Read Thermometer (to check doneness) 9×5-inch Loaf Pans (I love my ceramic ones)
Ya’ll, this honey wheat bread is seriously life-changing. The combination of whole wheat and all-purpose flour gives you that hearty flavour without being too dense, and the honey keeps everything incredibly moist and slightly sweet.
I’ve been making this recipe for years, and it never fails to impress. Whether you’re making French toast, sandwiches, or just eating it warm with butter, this homemade bread beats store-bought every single time.
The best part? This honey wheat bread stays soft for days when stored properly, and it freezes beautifully, too. I always make two loaves and freeze one for later – future me is always grateful!
FREQUENTLY ASKED QUESTIONS
Can I use all whole wheat flour in this honey wheat bread?
You can substitute up to half of the all-purpose flour with additional whole wheat, but using 100% whole wheat will make your loaves much denser. The combination in this honey wheat bread recipe gives you the perfect balance!
Why didn’t my honey wheat bread rise properly?
This usually comes down to yeast issues or temperature. Make sure your yeast foams up during activation – if it doesn’t, your yeast might be expired or your Water was too hot (anything over 115°F kills yeast).
Can I make this honey wheat bread in a bread machine?
Absolutely! Just add ingredients in the order your machine recommends (usually liquids first, then dry ingredients, with yeast added last). Use the whole wheat or basic bread setting.
How do I know when my honey wheat bread is done baking?
Your honey wheat bread is ready when it reaches an internal temperature of 190°F and sounds hollow when you tap the bottom. The tops should be gorgeously golden brown too!
Can I double this honey wheat bread recipe?
Yes! This recipe doubles perfectly, and you’ll end up with four beautiful loaves. Just make sure your mixing bowl is big enough to handle all that dough during the rising process.
I hope you love this honey wheat bread recipe as much as I do! Be sure to comment below with any questions or feedback. If you make this or any other recipes, don’t forget to tag me on my Facebook page – seeing your recreations makes my day!
Author: Olyvia T.
