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Honey Whole Wheat Bread Recipe

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4.4 from 14 reviews

This Honey Whole Wheat Bread is a wholesome, slightly sweet loaf made with a blend of whole wheat and bread flour, enriched with honey and butter for a tender crumb and rich flavor. Perfect for sandwiches or toast, this recipe uses simple ingredients and a stand mixer for kneading, with two rises and a final bake that yields soft, flavorful bread with a golden crust.

  • Total Time: 2 hours 50 minutes
  • Yield: 2 loaves (8x4 inch pans)

Ingredients

Wet Ingredients

  • 1 cup whole milk (warm, 110℉)
  • 1 cup water (warm, 110℉)
  • 1/2 cup honey
  • 6 tablespoons butter (melted and cooled)
  • 1/2 tablespoon olive oil

Dry Ingredients

  • 1 tablespoon instant yeast (or active dry yeast)
  • 1 teaspoon sugar
  • 2 cups whole wheat flour
  • 4 cups bread flour (or all-purpose flour, plus extra as needed)
  • 1 tablespoon salt

Optional

  • Unsalted butter (for topping bread slices)

Instructions

  1. Activate Yeast: In the bowl of a stand mixer, combine the warm whole milk and water. Sprinkle the yeast over the liquids, then sprinkle sugar on top. Whisk briefly and let stand for 5 to 10 minutes until foamy. If no foam forms, the yeast may be inactive or the liquid temperature incorrect, so restart the process.
  2. Rest: Pour honey into the yeast mixture and add whole wheat flour. Using the beater attachment, stir until just combined. Let this mixture rest and sit for 10 minutes to hydrate the flour and begin gluten development.
  3. Melt Butter: While the dough rests, melt the butter and allow it to cool to room temperature. Stir salt into the melted butter mixture and set aside.
  4. Add Flour and Incorporate Butter: After the 10-minute rest, switch to the dough hook attachment. Gradually add the 4 cups of bread flour into the wet mixture. Add the melted butter and salt mixture, using a spatula to scrape all into the dough. Mix on low speed (speed 2) until the dough begins to come together around the hook, about 2 to 3 minutes. If dough sticks excessively, add more flour one tablespoon at a time, up to half a cup, until dough forms a manageable ball.
  5. Knead: Increase mixer speed to medium (speed 4–6) and knead the dough for 10 minutes. If kneading by hand, knead for about 10 to 12 minutes until the dough is smooth and elastic. Monitor the mixer to prevent it from moving excessively.
  6. Let Rise: Grease a large bowl lightly with olive oil. Shape the dough into a ball and place it into the bowl, turning once to coat the dough in oil. Cover the bowl with a damp cloth and let the dough rise in a warm place until it doubles in size, approximately 1 hour.
  7. Shape and Second Rise: Punch down the risen dough to release gas and divide it into two equal parts. Shape each piece into a loaf and place into greased 8×4-inch bread pans. Cover with a damp cloth and let rise again until doubled in size, about 1 hour.
  8. Bake Bread: Preheat the oven to 375°F (190°C). Bake the loaves for 30 to 35 minutes until golden brown and cooked through. Immediately brush the tops with melted butter when they come out of the oven. Allow bread to cool in the pans for 15 minutes, then transfer to a wire rack to cool completely for at least 30 minutes before slicing.

Notes

  • Use additional flour cautiously during mixing and kneading to prevent a dry, dense loaf—flour amounts may vary based on humidity and flour brand.
  • To shape the loaves, gently stretch and fold each dough piece to form a tight ball or rectangular shape. This helps create surface tension for a good rise and loaf structure.
  • Letting the bread cool fully before slicing helps maintain crumb texture and prevents gummy slices.
  • For softer crusts, you can brush the loaves with butter after baking as instructed.
  • Author: Daisy
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/honey-whole-wheat-bread-recipe/