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Honey Wheat Bread

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Honey Wheat Bread is a hearty, healthy bread, that has a slightly sweet flavor from the honey. We love toasting thick slices and adding butter and jam. So tasty!

Side view of sliced honey wheat bread.

Whole Wheat Honey Bread

I’ve recently reduced the size of the original recipe for this bread because my mother made huge batches to feed a family of eight. She also loved to give it away to neighbors and friends (and I do too). However, I think the average baker would prefer a smaller batch of bread, so this recipe now makes two regular-sized loaves of bread.

Why This Recipe Works:

  • NUTRIENT DENSE – This homemade bread recipe is healthy and full of whole grains.
  • FLAVORFUL – We love the slightly sweet taste of the honey along with wholesome ingredients in this honey wheat bread recipe.
  • MAKES GREAT TOAST – Add a combo of butter, jelly, peanut butter, and/or honey for the best toast. 
  • FREEZES WELL – This bread recipe freezes very well and it’s nice to save one loaf for a rainy day.
A plate of two pieces of toast with peanut butter and jelly.

Ingredients needed for Whole Wheat Honey Bread

You’ll need simple ingredients that can easily be found at your grocery store.

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  • Dry Active Yeast – I use Red Star Active Dry Yeast. (This is a very large amount. I keep a bunch in the freezer, and it lasts a long time.) We have perfect bread-making weather here in Texas, and my bread always rises pretty quickly. You may need a Quick Rise Yeast, depending on where you live.
  • Sugar – Just a little bit of sugar is needed to help activate the yeast.
  • Water – You will need warm water for the first step to activate the yeast. 
  • Honey – This gives this bread an amazing semi-sweet flavor, to balance the whole wheat.
  • Canola Oil – The perfect fat for this bread.
  • Salt – I like kosher salt, but you can use regular salt as well.
  • Flax Seed – This is an optional ingredient, but adds some extra nutrients to this bread.
  • Flour – For best results, use two cups of whole wheat flour, and then three cups of all-purpose white flour. Instead of whole wheat flour, you could substitute white whole wheat flour.
Labeled ingredients for the honey wheat bread.

How to make Homemade Honey Wheat Bread:

Step 1
Activate the yeast. Using a large standing mixer, combine the yeast, sugar, and warm water (between 100-110 degrees f). Take a spatula, and stir it around a couple of times. Then let it sit for about 15 minutes so that the yeast activates. You should see a bubbly mixture when it’s ready. See below.

A mixer with the activated yeast.

Step 2
Add other liquid ingredients. Add honey and oil and stir again to mix well.

Step 3
Add dry ingredients. Place the dough hook attachment on the mixer, and start adding dry ingredients. Add the flax seed, whole wheat flour, two cups of all-purpose flour, and kosher salt. Turn on mixer and let the flour absorb.

Step 4
Add additional all-purpose flour to desired consistency. Continue adding all-purpose flour to the mixer to get your desired consistency. Let the mixer run, and occasionally scrape down the sides of the bowl with a spatula. Gradually add more flour until you get a nice dough consistency. The soft dough should be slightly sticky, but easy to handle.

Step 5
Let the dough rise. Grease a large bowl with canola or olive oil. Remove the bread dough from the mixer, and form it into a ball. Then place it in the greased bowl, and cover it with a clean dishtowel.

Place the bowl in a warm place in your kitchen (a draft-free place is best) and let the dough rest until approximately doubled in size. The rise time may be different each time and will vary depending on where you live.

Step 6
Form loaves of bread. Once the bread rises, it’s time to form the dough into loaves. Prepare bread pans with baking spray. (See below for my favorite pans.) Add a little oil to a pastry mat or a large flat surface (a cutting board works too), and form sections of dough into oblong shapes for bread. Place shapes into the pans with the seam side down.

Step 7
Let rise again. Cover dough with clean dish towels, and let it rise again until almost doubled in size or until the dough pops above the rim of the pan.

Step 8
Bake. Bake bread in a preheated 350-degree oven, until done, approximately 25-30 minutes. The bottoms should be slightly browned and the tops a nice golden brown. Remove bread to a cooling rack.

Step 9
Top with butter. Using a pastry brush, brush softened butter on top of the loaves to get a nice shine.

Step 10
Cool. Let the bread cool completely before slicing.

Storing and Freezing:

  • Store bread in a storage bag or airtight container at room temperature for 3-4 days.
  • Freeze whole grain bread in a freezer bag for 3-4 months.

Recipe FAQs:

What are the differences between active dry yeast and instant yeast?

Active Dry Yeast requires proofing or dissolving in warm water before being added to the dough. This step allows the yeast to activate and start fermenting.
Instant Yeast can be mixed directly with dry ingredients without proofing. It is designed to be added directly to the dough.

Can I use active dry yeast and instant yeast interchangeably?

If a recipe calls for active dry yeast and you want to use instant yeast instead, you can often use 25% less instant yeast.

Does climate affect which type of yeast I should use for bread making?

Yes, in cooler climates, you may need to use instant yeast because it will ferment more quickly. If you live in warmer, more humid climates, active dry yeast will work just fine. However, personal preference may come into play here.

Recipe Tips for making Whole Wheat Honey Bread:

  1. When you add the warm water to the yeast, sugar, and salt – be careful to use WARM water, not hot. The water temperature should be between 100-110 degrees f on a digital thermometer.
  2. Don’t add all the flour at once because every baking day is different. Some days you will need a bit more flour and some days, you will need less.
  3. The dough shouldn’t be overly sticky when ready. It should bounce back slightly to the touch. Over time, you will learn exactly how much flour is needed to make the ultimate bread.
  4. When done, the bottom of the bread should be slightly brown and crunchy, and the top, a nice golden brown.
  5. Be sure to brush some butter on the top of the loaves of bread to get a nice shine.
Overhead view of sliced bread with cups of butter and jelly.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Side view of sliced honey wheat bread.

Honey Wheat Bread

Honey Wheat Bread is a hearty, healthy bread, that has a slightly sweet flavor from the honey. We love toasting thick slices and adding butter and jam. So tasty!
4.75 from 4 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 30 minutes
Cook Time: 25 minutes
Rise Time: 1 hour 20 minutes
Total Time: 2 hours 15 minutes
Servings: 18 slices
Calories: 170kcal
Author: Sue Ringsdorf

Ingredients

  • 1 ½ Tablespoon yeast – I use Red Star Active Yeast
  • 2 teaspoons sugar
  • 1 ¾ cup warm water (413 grams) – not hot, not cold
  • 1/4 cup honey (85 grams)
  • 1/4 cup canola oil (55 grams)
  • 2 Tablespoons flaxseed meal – optional
  • 2 cups whole wheat flour (260 grams)
  • 3 cups all-purpose flour (360 grams) – or to right consistency
  • 2 teaspoons kosher salt
  • few pats of butter – to brush on top after baking

Instructions

** READ THE ENTIRE BLOG POST BEFORE MAKING THIS BREAD RECIPE.

  • Activate the yeast. Using a large standing mixer, combine the yeast, sugar, and warm water. Take a spatula, and stir it around a couple of times. Then let it sit for about 15 minutes so that the yeast activates. You should see a bubbly mixture when it’s ready. See below.
  • Add other liquid ingredients. Add honey and oil and stir again to mix well.
  • Add dry ingredients. Place the dough hook attachment on the mixer, and start adding dry ingredients. Add the flax seed, whole wheat flour, two cups of all-purpose flour, and kosher salt. Turn on mixer and let the flour absorb.
  • Add additional all-purpose flour to desired consistency. Continue adding all-purpose flour to the mixer to get your desired consistency. Let the mixer run, and occasionally scrape down the sides of the bowl with a spatula. Gradually add more flour until you get a nice dough consistency. The soft dough should be slightly sticky, but easy to handle.
  • Let the dough rise. Grease a large bowl with canola or olive oil. Remove the bread dough from the mixer, and form it into a ball. Then place it in the greased bowl, and cover it with a clean dishtowel.
    Place the bowl in a warm place in your kitchen (a draft-free place is best) and let the dough rest until approximately doubled in size. The rise time may be different each time and will vary depending on where you live.
  • Form loaves of bread. Once the bread rises, it’s time to form the dough into loaves. Prepare bread pans with baking spray. (See below for my favorite pans.) Add a little oil to a pastry mat or a large flat surface (a cutting board works too), and form sections of dough into oblong shapes for bread. Place shapes into the pans with the seam side down.
  • Let rise again. Cover dough with clean dish towels, and let it rise again until almost doubled in size or until the dough pops above the rim of the pan.
  • Bake. Bake bread in a preheated 350-degree oven, until done, approximately 25-30 minutes. The bottoms should be slightly browned and the tops a nice golden brown. Remove bread to a cooling rack.
  • Top with butter. Using a pastry brush, brush softened butter on top of the loaves to get a nice shine.
  • Cool. Let the bread cool completely before slicing.

Notes

  • Store bread in a storage bag or airtight container at room temperature for 3-4 days.
  • Freeze whole grain bread in a freezer bag for 3-4 months.

Nutrition

Calories: 170kcal | Carbohydrates: 30g | Protein: 4g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 260mg | Potassium: 83mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 0.03mg | Calcium: 10mg | Iron: 2mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!

7 Comments

  1. Hi!
    Is it possible to use “real” yeast and just whole wheat flour?
    And if I make burger buns, how long is the baking time?
    Thanks a lot! 🙂

    1. Suebee Homemaker says:

      Are you talking about fresh yeast? If so, then yes – you can use that but you’ll likely need more than the recipe states. Also, using all whole wheat will make the bread extremely dense and somewhat dry. Burger buns will take approximately 15 minutes to bake.

  2. Vicki Dykes says:

    Sue
    Do you have this recipe in grams? I love your blog!
    Thank you
    Vicki D.
    Tipp City, Ohio

    1. Suebee Homemaker says:

      I do not have it in grams but it can easily be converted. You can use feel to determine exact quantities however. The dough should be slightly sticky but easy to work with. Good luck!

  3. Can I use Wheat Germ in place of Flaxseed Meal?

    1. Suebee Homemaker says:

      Yes, you can use wheat germ in place of flaxseed meal.

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