Honey Wheat Bread Recipe

4.98 from 38 votes

This homemade honey wheat bread recipe is an easy to make with 8 ingredients & is perfect for sandwiches and toast. It's a classic loaf of moist & sweet honey whole wheat bread.

Prep Time10

Cook Time25

Rising time2

Total Time35

Course: bread, Breakfast, Side Dish

Cuisine: American

Diet: Low Lactose, Vegetarian

Servings: slices

Author: Laura

Cost: $3

Equipment

Ingredients

1 cup warm water (about 105 degrees F)
¼ cup honey
1 Tablespoon yeast
1 Tablespoon canola oil
1 cup all-purpose flour
1 ¾ cup whole wheat flour
1 teaspoon sea salt

Topping

¼ cup old-fashioned oatmeal

US Customary - Metric

Instructions

In the bowl of a standing mixer fitted with a dough hook, add warm water, honey and yeast. Stir to combine and let the mixture sit for 5-10 minutes until the yeast is foamy (proofed). (Or you can use a large bowl and mix by hand).
Add canola oil, all-purpose flour 1 cup of whole wheat flour and sea salt to the proofed yeast mixture.
Stir the mixture with the dough hook, starting on low speed and increasing to medium-high, until combined
Slowly add remaining 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 a lighly 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 dough to the greased loaf pan and cover with a warm damp towel. If desired, press oatmeal on the top of the loaf.
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

Ingredient Substitutions

Canola oil. Any neutral oil works well in this recipe: avocado oil, melted coconut oil, olive oil, etc. Melted butter also is a great substitute.
All-purpose flour. you can use all whole wheat flour but the bread will be much denser. If you would like to do this, I would suggest white whole wheat flour or whole wheat pastry flour.
Whole wheat flour. White whole wheat flour and whole wheat pastry flour are great substitutes.

Store

Store leftovers in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week.

Freeze

Slice the loaf into individual slices, wrap it in plastic wrap and store in an airtight container in the freezer for up to 2 months. I suggest slicing so if you only want to remove one or two slices at a time to enjoy you can.

Nutrition