Honey Wheat Bread Recipe is a super simple way to use everyday ingredients to create delicious, hearty whole wheat bread. This Wheat Bread Recipe is perfect for beginner bread makers.
Nothing beats the smell of fresh bread straight from the oven, right? This Honey Wheat Bread is a staple at my house! It reminds me of my favorite little shop my mom and I used to go to while growing up- Great Harvest Bread Co. We’d go in to get a few loaves of bread and they would always have warm bread slices to snack on. Their wheat bread was the only wheat bread I liked!
I love how hearty this bread is, it can handle honey, jam or even soaking up the last bits of gravy. This bread is versatile and delicious!
Homemade Soft Multigrain Bread
No special ingredients needed in this recipe! You’ll need: dry active yeast, warm water, honey, melted butter, salt and whole wheat flour.
One of the trickiest parts of baking bread to someone who hasn’t ever done so before is working with the yeast. It can be hard to know whether it is alive and kicking or not in some recipes. For this reason I always proof my yeast before mixing it in with my flour and other ingredients.
To do this, you will add your yeast (in this case, 1 pkg or 2 1/4 tsp) in a small amount of warm water (approx 90° if you have an instant read thermometer) with some sugar (or honey!). They yeast will feed on the sugar and will activate. The yeast will become foamy, at this point, you will know your yeast is alive and well!
Whole Wheat Bread
When kneading the dough, the dough will be slightly sticky. The dough will stick to the bottom of your mixing bowl, but you should be able to pull a small part of the dough off and roll it into a ball without it sticking to your fingers much.
After rising the dough until double (approx 1 hour) punch the dough down and shape into a loaf by rolling into a log and then folding the ends under. Now, slap the loaf while rotating the dough to remove any air bubbles in the dough.
To make the crust absolutely finger-licking good, brush butter onto the crust during the last 5 minutes of baking. Try to let the bread cool for 15 or so minutes before slicing, but I don’t blame you if you can’t wait. 😉
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Once the bread has cooled completely, I like to store mine in a bread bag. They’re great for keeping bread fresh and for freezing.
You can also slice the bread and then freeze in individual zip top bags. Then you can remove the bread as needed, you can even toast it straight from the freezer for breakfast!
The easiest and best way to avoid sunken bread is to use a cooking thermometer to check the inside of the loaf. Fully cooked bread will register 200°F on a thermometer. My all-time favorite thermometer is the Thermapen. It’s super fast and incredibly durable. Another great cooking thermometer is the ThermoPop which is a more basic version that works just as well!
Artisanal Whole Wheat Bread Recipe (no Knead, Beginner's Bread)
Serving: 1 loaf | Calories: 151 kcal | Carbohydrates: 31 g | Protein: 5 g | Fat: 2 g | Saturated Fat: 1 g | Cholesterol: 3 mg | Sodium: 205 mg | Potassium: 136 mg | Fiber: 4 g | Sugar: 6 g | Vitamin A: 30 IU | Calcium: 12 mg | Iron: 1 mg
If you use instant yeast, you can add it directly to your other dry ingredients when making bread. If you use active dry yeast, you’ll need to first dissolve it in warm water before using it in a recipe. I buy my yeast in bulk from Costco and it’s active dry yeast.
Honey Whole Wheat Bread Recipe is an easy description on how to make bread. This delicious, hearty whole Wheat Bread recipe is perfect for any time of the day and any type of meal.
Simple Whole Wheat Bread Recipe
I began Butter, with a Side of Bread to delve deeper into my fascination with food! I love cooking easy, delicious recipes and trying out new products. Welcome and I hope you stick around! Meet Jessica & Nellie...This homemade honey wheat bread recipe is an easy to make & perfect for sandwiches and toast. It’s a straightforward, classic loaf of dense, sweet honey whole wheat bread that’s made with only 8 ingredients.
Nothing compares to freshly baked bread (like these homemade dinner rolls and this pretzel bread). The smell, the taste, it’s truly a beautiful thing. Even the process is therapeutic.
From the first riseof the dough to the first slice of the finished product, the whole experience makes a house feel like a
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Plus using white whole wheat flour in place of refined white flour is an easy way to add nutrients when you bake because it’s full offiber, vitamins, and minerals.
Be able to buy store bought loaves again! So here are a few tips on the method to help you on your bread-making journey, and don’t forget to watch the video.
You can mix the dough in a standing mixer using a dough hook or by hand. It’s very easy to do either way.
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This honey wheat bread recipe involves two rises. First the dough rises in the bowl and the second time around it rises in the loaf pan. Have patience and don’t rush to the next step before the loaf has properly risen, or you may end up with a dense, short loaf of bread that is yummy but not really what we’re going for in this recipe!
To speed up the rising process, cover the dough with a moist cloth and put it in the bowl/pan in the oven (while it’s off). Then place two cups of boiling water in an open container near the dough in the oven and turn the lights on. The warm damp environment will make the dough rise much faster! Just be sure to remove it before you preheat the oven!
After you remove the honey wheat bread from the pan, transfer it to a cooling rack and cover it with a towel. This will keep the bread warmer for longer, and it will also help the crust stay nice and soft!
Honey Whole Wheat Bread Recipe
Store leftovers in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week or in the freezer for up to 2 months.
This bread freezes and reheats beautifully! I often make two loves, one for now and one to freeze for later. Be sure to slice the bread before freezing it! This way, you can pull out the number of slices you need for a given meal instead of the entire loaf
Store this homemade whole wheat bread in an airtight container or plastic bag. If you will eat it within one day, keep it at room temperature to avoid drying out. If you will take longer to finish a loaf I recommend storing it in the refrigerator.
Easy Whole Wheat Bread
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This homemade honey wheat bread recipe is an easy to make & perfect for sandwiches and toast. It's a straightforward, classic loaf of dense, sweet honey whole wheat bread that's made with only 8 ingredients.
Serving: 1 slice | Calories: 129.5 kcal | Carbohydrates: 24.7 g | Protein: 3.6 g | Fat: 1.6 g | Sodium: 194.1 mg | Potassium: 17 mg | Fiber: 2.3 g | Sugar: 5.8 g | Calcium: 13 mg | Iron: 1.3 mg
Whole Wheat Honey Bread
Here’s a fun fact…I don’t remember ever eating store-bought bread as a child. Ourdad used to make homemade bread all the time. The only catchwas…he
Let us cut into the loaf until it was completely cooled. To me, not being able to eat a warm, steaming slice of that bready goodness I had been smelling allllllll day long was torturous.
So, you better believe thatthe first loaf of bread I made after I got married was cut into and devoured immediately after it was removed from the oven, because being an adult means you can do those sort of fun things, right?! Now I enjoy that first warm slice with my own kids, and am grateful my dad instilled the love of cooking and baking into me at a young age!
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This post contains affiliate links, which means that if you purchase aproduct through a link you clicked on here, I receive a portion of the sale. Thank you for supporting !Need a fast whole wheat bread recipe? After my fast bread recipe went viral, I had a ton of requests for a whole wheat version. This is the BEST whole wheat bread I've ever had. So soft, moist and a little bit sweet from the honey.
This honey whole wheat bread recipe is made from just a few simple ingredients. Note that I am
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