Best Homemade Honey Wheat Bread Recipe

Simply the VERY best whole wheat bread you will ever eat! Made with 100% whole grains, this wheat bread is soft, tender, and easy to make!

Use this wheat bread as a base for an Avocado Chickpea Sandwich or a Roasted Turkey Sandwich. It is also delicious when used to make Homemade Stuffing or French Toast Casserole.

If you think whole wheat bread is dense or tastes like cardboard, you have NOT tried my recipe for Honey Whole Wheat Bread.

Bread Machine Honey Wheat Bread

This recipe for whole wheat bread is soft, tender, and full of flavor. It is everything you crave in good bread, while still being 100% whole wheat! I have served it to so many people that are stunned to find out whole wheat bread is not only edible but absolutely crave-worthy.

After one slice of this slightly sweet, super soft wheat bread, you will become a bread snob. No other bread will do after trying this recipe out!

The first step of making bread is to bloom the yeast. This simply means activating the yeast by dissolving it in warm water. You want to remember two VERY important things when blooming yeast.

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Once you have ensured the right temperature of the water and that your yeast is good, simply sprinkle the yeast and honey over the warm water and give a gentle stir. Set it aside for 5 minutes. During this time, the mixture should get cloudy, with a few bubbles or foam on top of the water. If not, the yeast was bad or the water was too hot or too cold and you need to start over.

You can prepare the bread dough by hand or with a stand mixer. A stand mixer makes quicker work of the process, but there is something so satisfying about kneading the dough by hand as well.

If you happen to have a bread machine that can accommodate loaves up to 2 pounds, which is standard, it could not be easier to make this honey wheat bread.

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Because there are no preservatives in this whole wheat bread, it will not last as long as store-bought bread. If you do not plan to consume the bread within 5 days, it is best to prepare two 1-pound loaves and freeze one loaf for future use.

Allow the bread to cool fully before storing it in an airtight sealed container. Be sure the bread is fully cooled, or moisture will form in the container, causing the bread to mold quickly. Store the bread in a cool pantry for 4-5 days, in a sealed container. If it is humid or warmer outside, I recommend storing wheat bread in the refrigerator for up to 5 days.

To freeze homemade bread, allow the bread to cool fully and then wrap the loaf of bread in a layer of plastic wrap, followed by foil. Place the wrapped bread into a freezer-safe bag and store it in the freezer for up to 3 months. Defrost overnight in the refrigerator and use it within 5 days.

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The amount of flour needed to make whole wheat bread will vary based on how you measure the flour and the humidity in your house. Plan on using between 3 ¾ to 4 ½ cups of flour when making wheat bread. Start by using 3 ¾ cups of flour, but if your dough is still sticky, add in additional flour, ¼ cup at a time, until the dough pulls away from the bowl and is not sticky to the touch.

If you have a kitchen scale, now is the time to use it. This recipe typically needs between 510 to 576 grams of whole wheat flour. If you don't have a kitchen scale, the best way to measure out the flour is to spoon it into the measuring cup versus scooping directly from the bag or container.

Yes! I freshly grind red or white wheat berries using a flour mill every time I make homemade wheat bread. You will need to grind 3 cups of wheat berries or 576 grams, to equal 4 ½ cups of flour.

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Yes! This recipe for wheat bread is already dairy-free and egg-free, but in order to be considered vegan-friendly, you would need to replace the honey with pure maple syrup. It will not have a honey flavor, but Maple Wheat Bread is pretty spectacular.

If you are making bread in the oven, you can tell when the bread is cooked fully when the crust is golden brown and when you tap on the bottom of the bread loaf it sounds hollow. A surefire way to tell if your loaf of bread is cooked is to insert an instant-read thermometer in the center of the loaf. Bread is finished cooking when it reaches a temperature of 190 degrees.

It is REALLY important that you allow the bread to completely cool before trying to slice, or it will fall apart easily. Once cooled, use a serrated knife to cut into ½-inch slices.

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Give this wheat bread recipe a try and be prepared to fall in love--there is not a better tasting recipe out there!

Flour: Use whole wheat or whole white wheat flour for this bread. Measure flour by placing spoonfuls of flour into a measuring cup versus filling from a bag or container. You can also weigh your flour for the most accurate calculation. For this recipe, you will need 576 grams.

Wheat Berries: If you have a flour mill, grind 3 cups (576 grams) of red or white wheat berries to make the equivalent of 4 ½ cups whole wheat flour.

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Yeast: Be sure to use dry active yeast, not quick rise yeast, and check the expiration date to ensure the yeast is fresh.

Vegan Wheat Bread: There are no eggs or dairy in my recipe for whole wheat bread. But honey is not considered vegan. You can substitute the honey for maple syrup and this whole wheat bread will be considered vegan.

Storage: Allow the bread to cool fully before storing it in an airtight sealed container. Store the bread in a cool pantry for 4-5 days, in a sealed container. If it is humid or warmer outside, I recommend storing wheat bread in the refrigerator for up to 5 days.

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Freezing: Allow the bread to cool fully and then wrap the loaf of bread in a layer of plastic wrap, followed by foil. Place the wrapped bread into a freezer-safe bag and store in the freezer for up to 3 months. Defrost overnight in the refrigerator and use within 5 days.

Calories: 119 kcal | Carbohydrates: 20 g | Protein: 3 g | Fat: 3 g | Sodium: 194 mg | Potassium: 88 mg | Fiber: 2 g | Sugar: 3 g | Calcium: 8 mg | Iron: 0.9 mg

Hi, I am Kristen, creator of A Mind Full Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.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.

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This honey whole wheat bread recipe is made from just a few simple ingredients. Note that I am using INSTANT yeast which is the secret to making bread in under an hour.

You can use active dry yeast but it will take MUCH longer to proof your bread. See the notes at the bottom of the recipe card for using active dry yeast instead of instant.

Fiber stops your body from processing carbs as quickly so it doesn't spike your blood sugar. Fiber is also good for your digestive system.

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To make your whole wheat bread even healthier, you can add in 1 Tablespoon flaxseed meal, 2 Tablespoons roasted sunflower seeds and 2 Tablespoons rolled oats (plus more for topping)

The honey, milk, and butter in this recipe help to keep the whole wheat bread soft. If you want your loaf to be even softer, replace one cup of the wheat flour with all-purpose or bread flour.

Now add in your salt and melted butter. If your dough is not sticking to the bowl from the butter, add in a little more flour. If your dough seems too dry, add in a little water (1-2 tablespoons)

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When your dough is ready, it should clean the bowl and bounce back when you poke it with your finger. If it's still soft then keep mixing for another 2-3 minutes.

Place the dough into an oiled bowl in a warm area and let it proof (rise) until it doubles in size (about 30-40 minutes).

Once the dough has doubled in size you can cut it in half and form two loaves by tucking the rough edges underneath. No need for a pan.

The Very Best Whole Wheat Bread • Fivehearthome

Brush the loaves with egg wash (one egg whisked with one tablespoon water). This helps the loaves to brown properly. You can also use milk if you don't want to use eggs.

Make four slices on top of the