This honey whole wheat bread is light and fluffy. Easy to make using simple ingredients, this wholesome bread is perfect for sandwiches and toast.
There is really nothing better than the smell of homemade bread rising and baking in the oven. There aren’t too many things that taste better than homemade bread either.
We really love bread in this house and one of my favourite things in the world to do is bake it. There is something so satisfying about pulling a perfect loaf of home baked bread out of the oven, allowing it to cool just enough to handle, and then slathering it with butter.
This honey whole wheat bread is a perfect all purpose bread for toast and sandwiches. It is light and soft and has a nice crumb that holds up well to toasting, or loading with delicious sandwich fixings.
The whole wheat flour adds a nice texture and nuttiness, while the honey adds just a bit of sweetness.
HOT TIP: Make sure you knead the dough long enough so that it becomes smooth and elastic, generally around 8 minutes. Kneading the dough helps to form the gluten and give the bread it’s chewy texture.
How to make honey whole wheat bread
- Begin by adding the honey, yeast and ¼ cup of the water to the bowl of a stand mixer. (If you don’t have a stand mixer you can use a large mixing bowl)
- Allow yeast mixture to sit for about 5 minutes until it starts to become foamy.
- Add the remaining ingredients and mix on low until the dough comes together and pulls away from the sides of the bowl.
- Turn out to a floured counter and knead for 5-8 minutes until smooth and elastic
- Return to an oiled bowl and let rest until doubled
- After dough has risen, divide into two equal portions (I like to use a kitchen scale, but you don’t have to.)
- Roll out to about 9×12, then roll up from the short end. Tuck ends under and place seam side down into a lightly greased loaf pan.
- Let rest until doubled, then bake at 350 degrees for 35-30 minutes
- Remove from oven and allow to cool about 10 minutes then turn out onto a cooling rack to finish cooling.
- Slice and serve.
Why didn’t my dough rise?
If you find your dough isn’t rising there could be a few things going on. If it didn’t rise at all then your yeast is likely dead. It could be expired, or it’s possible the water you used was too hot and killed the yeast. To test if the yeast is good add a teaspoon of yeast to ¼ cup of warm (not hot) water and a teaspoon of sugar. If after 5 minutes it is not starting to foam, then your yeast is no longer alive and will not rise.
How long will my homemade bread keep?
This bread will well for about a week if stored in an airtight bag or container. Of course, ours never usually makes it that long before we eat it all.
Can I freeze my homemade bread?
Definitely! Simply allow it to cool completely, then wrap tightly with plastic wrap or store in a freezer bag or airtight container.
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Honey Whole Wheat Bread
- ¼ Cup Warm water
- 2 ¼ tsp Active dry yeast
- ⅓ Cup Honey
- 1 ¼ Cup Warm water
- 1 teaspoon Salt
- 2 tablespoon Olive oil
- 3 Cups Whole wheat bread flour
- 1 ½ Cups All purpose flour
- Add the honey, yeast and ¼ cup of warm water to the bowl of a stand mixer. Allow to sit for approximatly 5 minutes until yeast becomes foamy.
- Add the remaining ingredients to the mixer and set to low. Mix until the dough comes together and pulls away from the sides of the bowl.
- Turn the dough out onto a floured counter top and knead for 5-8 minutes until dough is smooth and elastic. If the dough is really sticky you can add 1-2 tablespoons of flour at at time until it smooth.
- Lightly coat a bowl with oil and place the dough in the bowl. Cover with plastic wrap or a clean tea towel and allow to rise in a warm place until doubled. This will usually take about an hour. If it is cold out, you can place the bowl in the oven with the oven light on, or use the proof setting on your oven if it has it.
- Once the dough has doubled, turn out onto a counter and divide into two equal portions. I like to use a kitchen scale for this, but you can just estimate if you like.
- Roll the dough out to approximately 9×12 inches with a rolling pin, then roll it up from the short side. Gently tuck the ends under, then place the rolled dough seam side down into 2 greased 9×5 loaf pans.
- Cover with a clean tea towl and allow to rise until almost doubled, approximatly an hour. You can also cover with plastic wrap, but be sure not to wrap it tightly as you need room for the dough to expand.
- Once the dough has risen, preheat your oven to 350 degrees
- Bake the loaves for 25-30 minutes until lightly golden and sound hollow when tapped
- Allow to cool in the pans for 10 minutes, then remove from the pans and allow to cool on a cooling rack.
- Slice and serve. Store in an airtight container or bag at room temperature for about a week, or you can freeze for up to 3 months.
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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