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    Home » Honey Wheat Bread Recipe

    Honey Wheat Bread Recipe

    Published: Feb 19, 2018 · Modified: Oct 5, 2021 by Laura · This post may contain affiliate links.

    Jump to Recipe

    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.

    a loaf of Honey Wheat Bread with 3 slices cut out of it.

    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 rise of the dough to the first slice of the finished product, the whole experience makes a house feel like a home. This Homemade Honey Whole Wheat Bread is one of our favorites.

    I love this honey wheat bread because it's healthier and tastier than store-bought breads. You know exactly what you are eating and feeding your family with zero preservatives or ingredients you can't pronounce!

    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 of fiber, vitamins, and minerals.

    loaf of Homemade Honey Whole Wheat Bread with two slices cut out sitting in front fo the loaf

    How to make Homemade Honey Wheat Bread 

    If making yeast bread intimidates you, please don't write this recipe off! I'm here to show you that it's easy and fun to make bread at home. And seriously, once you try your hand at this Homemade Honey Whole Wheat Bread you will never 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.

    Make the dough

    You can mix the dough in a standing mixer using a dough hook or by hand. It's very easy to do either way.

    Rising. 

    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!

    Overhead view of Homemade Honey Whole Wheat Bread dough rising in a mixing bowl

    How to shorten rise time: 

    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!

    Overhead view of Homemade Honey Whole Wheat Bread dough rising in the bread pan sprinkled with oats

    Keep the crust moist

    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!

    Store/freeze

    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.

    a loaf of honey wheat bread before being cut

    FAQs about Honey Wheat Bread

    Can you freeze honey wheat bread?

    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

    How do you store homemade bread?

    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.

    a loaf of honey wheat bread with two slices cut out of it

    Homemade Honey Whole Wheat Bread: Substitutions

    Here are a few notes about substitutions in this recipe!

    • Honey. I have only ever made this bread with honey. I am guessing that another liquid sweetener, like maple syrup or agave, could work well in this recipe. However, since I have not tried it I cannot guarantee results!
    • Canola oil. Any neutral oil works well in this recipe. Canola and melted coconut oils are my favorite options. Olive oil, avocado oil, etc. also work great!
    • White whole wheat flour. Regular whole wheat flour and whole wheat pastry flour can also be used in this recipe!
    Overhead view of a loaf of Homemade Honey Whole Wheat Bread on a cutting board with three slices cut out and laying on the cutting board

    If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

    Homemade Honey Whole Wheat Bread

    Laura
    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.
    5 from 21 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 10 mins
    Cook Time 25 mins
    Rising time 2 hrs
    Total Time 35 mins
    Course bread, Breakfast, Side Dish
    Cuisine American
    Servings 12 slices
    Calories 129.5 kcal

    Equipment

    • KitchenAid Mixer
    • measuring spoons
    • measuring cups
    • spatula

    Ingredients
     
     

    • 1 cup warm water about 105 degrees F
    • ¼ cup honey
    • 1 TBS yeast
    • 1 TBS canola oil or melted coconut oil
    • 1 cup all-purpose flour
    • 1 ¾ cup whole wheat flour
    • 1 tsp sea salt
    • ¼ cup old-fashioned oatmeal (for the top)
    Prevent your screen from going dark

    Instructions
     

    • In the bowl of your standing mixer, add warm water, honey and yeast. Stir to combine and let the mixture sit for 5-10 minutes until the yeast is proofed and looks foamy.
    • Add canola oil, all-purpose flour 1 cup of white whole wheat flour and sea salt to the proofed yeast mixture in the bowl of your standing mixer fitted with the dough hook.
    • Stir the mixture with the dough hook, starting on low speed and increasing to medium-high, until combined
    • Slowly add remaining white whole wheat flour ¼ cup at a time, mixing after each addition.
    • Once the dough has formed a ball that is only slightly tacky and pulls away from the sides of the mixer, transfer it to a well-floured surface and knead until it becomes elastic and smooth.
    • Place dough in an oiled bowl covered by a damp towel in a warm place to rise. Let rise until doubled in size (about 1-2 hours).
    • After dough has doubled in size, gently press all the air out of it and grease a 9x5” loaf pan.
    • Transfer the degassed dough to the greased loaf pan and cover with a warm damp towel.
    • Let the dough rise until it reaches the top of the loaf pan, then preheat the oven to 350 degrees F.
    • Bake for 25-30 minutes in the preheated oven, or until the top is golden brown and the loaf makes a hollow sound when hit with a wooden spoon. If the top is browning too quickly loosely cover the loaf with aluminum foil and move to a lower rack in the oven.
    • Remove the bread pan from the oven and place on a wire rack to cool for 10 minutes.
    • After 10 minutes release the sides of the bread with a knife, and gently flip the pan over to remove the bread. Serve warm or let cool!

    Video

    Notes

    To freeze:

    This bread freezes very well! I recommend slicing the loaf before putting it in the freezer!

    Ingredient Substitutions

    • Honey. I have only ever made this bread with honey. I am guessing that another liquid sweetener, like maple syrup or agave, could work well in this recipe. However, since I have not tried it I cannot guarantee results!
    • Canola oil. Any neutral oil works well in this recipe. Canola and melted coconut oil are my favorite options. Olive oil, avocado oil, etc. also work great!
    • Whole wheat flour. White whole wheat flour and whole wheat pastry flour can also be used in this recipe!

    Nutrition

    Serving: 1sliceCalories: 129.5kcalCarbohydrates: 24.7gProtein: 3.6gFat: 1.6gSodium: 194.1mgPotassium: 17mgFiber: 2.3gSugar: 5.8gCalcium: 13mgIron: 1.3mg
    Tried this recipe?Let us know how it was!

    More delicious recipes: 

    • Try this no knead bread and these homemade dinner rolls!
    • Our pretzel bread is always a hit!
    • Serve this egg salad between two slices of this whole wheat bread!
    • Or try this chicken salad and this avocado chicken salad!

    Here's a fun fact...I don’t remember ever eating store-bought bread as a child. Our dad used to make homemade bread all the time. The only catch was…he never 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 that the 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! 

    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

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    Reader Interactions

    Comments

    1. Sarah

      February 05, 2023 at 1:18 pm

      Can I substitute the canola oil for butter? If so, what would be the ratio?

      Reply
    2. Diana Baxter

      January 26, 2022 at 9:47 am

      5 stars
      No way did we get 12 slices! This bread is so delicious!! We cut thick slices and slathered the warm bread with honey butter! The loaf was gone within an hour. (I saved a slice and toasted it the following morning. So good with raspberry jam and butter. ) LOVE this recipe. I am about to make a second loaf on this cold blustery winter's day! Thank you.

      Reply
    3. Mary

      January 17, 2022 at 7:15 pm

      Do you recommed a specific type of loaf pan for this — glass, aluminized steel, ceramic, etc?

      Reply
    4. Lori

      January 11, 2022 at 10:38 am

      5 stars
      Love this recipe, will be making on regular rotation!

      Reply
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    About Laura

    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

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