There’s nothing quite like the comforting aroma of freshly baked Honey Wheat Bread wafting through your kitchen. This hearty, golden loaf is the perfect blend of wholesome whole wheat, a touch of honeyed sweetness, and a tender crumb that practically begs to be slathered in butter. Whether you’re whipping it up for breakfast toast, sandwich slices, or simply to enjoy with a warm drink, this recipe delivers a chewy, satisfying bread that feels both nourishing and indulgent.
Ingredients You’ll Need
Making this Honey Wheat Bread is refreshingly straightforward, with each ingredient playing a starring role in flavor, structure, and color. These kitchen staples combine for a loaf that’s soft, moist, and just the right amount of sweet.
- Active dry yeast: Gives the bread its essential rise and fluffy texture, so be sure your yeast is fresh and active for best results.
- Warm water (110°F): The right temperature helps to activate the yeast and sets the stage for proper dough development.
- Honey: Naturally sweetens the loaf and adds depth of flavor, plus it helps keep the crumb moist.
- Olive oil or melted butter: Adds richness and tenderness, while also enhancing the bread’s overall aroma.
- Salt: Balances the flavors and subtly highlights the wheat and honey.
- Whole wheat flour: Brings a nutty, hearty character to the bread and a beautiful earthy hue.
- All-purpose flour: Lightens the texture and helps the loaf rise well, making it pleasantly soft yet structured.
How to Make Honey Wheat Bread
Step 1: Proof the Yeast
Start by dissolving the active dry yeast in warm water in a large mixing bowl. Let it rest for 5 to 10 minutes, until it transforms into a creamy, foamy layer on the surface. This is your sign that the yeast is alive and ready to help your Honey Wheat Bread rise beautifully. If you don’t see bubbles, your yeast might be old and it’s best to start fresh.
Step 2: Mix in the Wet Ingredients
Once your yeast is activated, stir in the honey, olive oil (or melted butter), and salt. This creates a flavorful base, ensuring each bite has a hint of sweetness and moist texture. The honey dissolves into the warm mixture, infusing every part of the loaf with subtle flavor.
Step 3: Combine with Whole Wheat Flour
Add all of the whole wheat flour and stir until thoroughly combined. This first addition will start to give your dough its signature earthiness and body, setting up the sturdy, hearty crumb that Honey Wheat Bread is known for.
Step 4: Gradually Add All-Purpose Flour
Slowly work the all-purpose flour into your dough, just half a cup at a time. Mix until you have a soft dough that pulls away from the sides of the bowl. This method helps you keep control over the dough’s texture, ensuring you don’t accidentally add too much flour—aim for slightly sticky, but easy to handle.
Step 5: Knead Until Smooth and Elastic
Turn the dough out onto a floured surface and knead it for a good 8 to 10 minutes. The more love you give it now, the better your Honey Wheat Bread will turn out. You’re looking for a smooth, springy texture—when you press the dough lightly, it should bounce back.
Step 6: First Rise
Transfer your kneaded dough to a lightly greased bowl, turning it so the top is coated. Cover it with a clean towel or plastic wrap and tuck it away in a warm spot for about an hour, or until it’s doubled in size. Watching that transformation never gets old!
Step 7: Shape and Second Rise
Gently punch down the dough to release excess air, then shape it into a loaf. Nestle the dough into a greased 9×5-inch loaf pan, cover it up again, and let it rise for another 30 to 40 minutes, until it puffs up about 1 inch over the pan’s rim. This second rise gives your Honey Wheat Bread its beautiful height and soft crumb.
Step 8: Bake to Golden Perfection
Preheat your oven to 350°F (175°C) while the dough finishes its rise. Bake the loaf for 30 to 35 minutes, until the top is a deep golden brown and it sounds hollow when tapped. For an extra-soft crust, brush the hot loaf with melted butter right after baking.
Step 9: Cool and Slice
Let the bread rest in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before slicing. Patience truly pays off here, as slicing too soon can make your beautiful loaf gummy inside.
How to Serve Honey Wheat Bread
Garnishes
Dress up your slices with a light brush of melted butter, a sprinkle of flaky sea salt, or even a drizzle of extra honey. A light dusting of cinnamon sugar is delightful for breakfast, giving your Honey Wheat Bread a sweet, spiced kick.
Side Dishes
Pair thick, warm slices with creamy soups, fresh salads, or classic scrambled eggs. For lunch, Honey Wheat Bread makes a picture-perfect foundation for turkey, ham, or roasted veggie sandwiches, offering just the right hint of sweetness to balance savory fillings.
Creative Ways to Present
Try cubing and toasting leftover Honey Wheat Bread for homemade croutons, or turn slices into hearty French toast. Layer with avocado and sprouts for a trendy open-faced snack or toast rounds with soft cheese and roasted tomatoes for an eye-catching appetizer tray.
Make Ahead and Storage
Storing Leftovers
Keep your Honey Wheat Bread fresh by storing it in an airtight container or bread bag at room temperature. It’ll stay delicious for up to three days—if it lasts that long—without drying out, thanks to the honey that locks in moisture.
Freezing
Freeze individual slices or the whole loaf to stretch out your enjoyment. Wrap tightly in plastic wrap and foil, then store in a freezer bag. This bread freezes beautifully for up to three months; just thaw overnight at room temperature or toast slices directly from frozen.
Reheating
To recapture the bakery-fresh aroma, reheat slices in the toaster or a warm oven for just a few minutes. If you prefer a soft, steamy crumb, try wrapping slices in foil and warming in the oven at 300°F for 8 to 10 minutes.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes, instant yeast works just as well. You can skip the proofing step and mix it directly with the dry ingredients, though I always find the proofing process reassuring and fun to watch!
What’s the best flour ratio for a lighter loaf?
For a lighter crumb and slightly less dense Honey Wheat Bread, you can use a bit less whole wheat flour and a bit more all-purpose—try starting with 1 cup whole wheat flour and 2 cups all-purpose. Adjust as needed for your desired texture.
Can I make this recipe vegan?
Absolutely! Simply use olive oil instead of butter and swap the honey for maple syrup or agave. Your vegan Honey Wheat Bread will still be soft, sweet, and delicious.
How can I tell if the bread is fully baked?
Look for a deeply golden crust and listen for that hollow sound when you tap the bottom. If you have a thermometer, 190°F in the center is perfect for soft, fully baked bread.
Why did my bread not rise enough?
Sometimes, the yeast isn’t fresh or the room isn’t warm enough. Make sure your yeast is active and your environment is cozy (not drafty), and avoid over-flouring the dough, as this can weigh it down.
Final Thoughts
Nothing brings people together quite like a warm loaf of Honey Wheat Bread, fresh from the oven. Give this recipe a try and discover how easy it is to fill your home with the scent of baking bread—and your table with slices that everyone will ask for again and again!
Print
Honey Wheat Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours
- Yield: 1 loaf (10–12 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This homemade Honey Wheat Bread is a delightful treat that’s perfect for sandwiches or toast. Made with a blend of whole wheat and all-purpose flour, sweetened with honey, and enriched with olive oil, this bread is soft, flavorful, and easy to make.
Ingredients
Dough:
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 1/4 cups warm water (110°F)
- 1/4 cup honey
- 2 tablespoons olive oil or melted butter
- 1 teaspoon salt
- 1 1/2 cups whole wheat flour
- 1 1/2 to 2 cups all-purpose flour
Instructions
- Dissolve the yeast: In a large mixing bowl, dissolve the yeast in warm water and let it sit for 5–10 minutes until foamy.
- Mix ingredients: Stir in honey, olive oil, and salt. Add whole wheat flour and mix until combined.
- Add all-purpose flour: Gradually add all-purpose flour, 1/2 cup at a time, until a soft dough forms.
- Knead the dough: Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic.
- Rise and shape: Let the dough rise in a greased bowl for 1 hour, then shape into a loaf and let rise again in a pan.
- Bake: Preheat oven to 350°F (175°C) and bake for 30–35 minutes until golden.
- Cool and slice: Let the bread cool in the pan before transferring to a wire rack to cool completely.
Notes
- For a softer crust, brush the bread with melted butter after baking.
- You can substitute maple syrup or agave for honey.
- Bread can be stored at room temperature for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 4g
- Sodium: 160mg
- Fat: 3.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
