Baking & Pastry > Bread Baking > Yeast Breads > Whole Wheat Bread Recipe

Honey Whole Wheat Bread

A delicious and slightly sweet whole wheat bread made with honey. This bread has a wonderful flavor and texture, perfect for breakfast toast or sandwiches. The honey adds a touch of sweetness that complements the nutty flavor of the whole wheat.

Prep Time
25 minutes
Cook Time
30-35 minutes
Servings
1 Loaf
Ingredients
  • 3 1/2 cups Whole Wheat Flour
  • 2 1/4 teaspoons Active Dry Yeast
  • 1 cup Warm Milk (105-115°F)
  • 1/2 cup Warm Water (105-115°F)
  • 1/4 cup Honey
  • 2 tablespoons Unsalted Butter, melted
  • 1 teaspoon Salt
  • 1 large Egg

Proof the Yeast

In a large bowl, combine warm milk and warm water. Add the yeast and 1 tablespoon of honey. Let it stand for 5-10 minutes until foamy.

Mix the Dough

Add the melted butter, remaining honey, salt, and egg to the yeast mixture. Gradually add the whole wheat flour, mixing until a dough forms.

Knead the Dough

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. The dough should be slightly tacky but not sticky.

First Rise

Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

Shape and Second Rise

Punch down the dough to release the air. Shape it into a loaf and place it in a greased 9x5 inch loaf pan. Cover with plastic wrap and let it rise for another 30-45 minutes, or until nearly doubled.

Bake the Bread

Preheat oven to 350°F (175°C). Bake for 30-35 minutes, or until golden brown and the internal temperature reaches 200°F (93°C).

Cooling

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing.

← Honey Cornbread Overnight White Bread →

FAQ

  • Can I use a stand mixer to knead the dough?

    Yes, you can use a stand mixer with a dough hook attachment. Knead on medium speed for 6-8 minutes.

  • What if my dough is too sticky?

    Add a tablespoon of flour at a time until the dough is easier to handle, but still slightly tacky.

  • Can I freeze this bread?

    Yes, allow the bread to cool completely, then wrap it tightly in plastic wrap and aluminum foil before freezing for up to 2 months.