This soft, golden Honey Whole Wheat Bread is a wholesome twist on classic homemade bread.
Naturally sweetened with honey and made with fiber-rich whole wheat flour, it’s a nourishing choice for everyday meals.
Packed with good fats from butter and olive oil, it’s satisfying, easy to make, and perfect for breakfast, sandwiches, or meal prep.
Soft & Chewy Honey Whole Wheat Bread
Equipment
- 1 stand mixer with paddle and dough hook attachments
- 2 8.5 x 4.5-inch bread pans
- 1 Large mixing bowl
- 1 Spatula
- 1 Whisk
- 1 wire cooling rack
Ingredients
- 1 cup whole milk warmed to 110°F
- 1 cup water warmed to 110°F
- 1 tablespoon instant yeast or active dry yeast
- 1 teaspoon sugar
- ½ cup honey
- 2 cups whole wheat flour
- 4 cups bread flour or all-purpose flour plus extra if needed
- 1 tablespoon salt
- 6 tablespoons butter melted
- ½ tablespoon olive oil
- Unsalted butter optional, for topping
Instructions
- Activate the Yeast: Start by combining the warm milk and water in the bowl of your stand mixer. Sprinkle the yeast evenly over the surface of the liquids, followed by the sugar. Using a whisk, stir gently to combine. Let the mixture sit undisturbed for 5–10 minutes until it becomes foamy and fragrant.This step ensures your yeast is alive and ready to leaven the bread. If no foam appears, your yeast may be inactive, so restart with fresh yeast.
- Mix the Honey and Whole Wheat Flour: Once the yeast mixture is foamy, pour in the honey, stirring gently to dissolve it. Add the whole wheat flour and use the paddle attachment on low speed to mix until just combined. The dough will appear shaggy and sticky at this stage. Allow this mixture to rest for 10 minutes to hydrate the flour, which improves texture and flavor.
- Prepare the Butter-Salt Mixture: While the dough rests, melt the butter in a small bowl and allow it to cool to room temperature. Once cooled, stir in the salt until evenly combined. This mixture will be added later to enrich the dough with flavor and tender crumb.
- Incorporate Bread Flour and Butter: After the dough’s initial rest, replace the paddle attachment with the dough hook. Gradually add the bread flour (or all-purpose flour) to the bowl, a little at a time, while mixing on low speed. Slowly pour in the butter-salt mixture and use a spatula to scrape down the sides of the bowl to ensure all ingredients are incorporated. Continue mixing on low speed until the dough begins to form around the hook, sticky but cohesive. Add extra flour one tablespoon at a time if necessary, until the dough gathers without sticking excessively.
- Knead the Dough Thoroughly: Increase the mixer speed to medium and knead the dough for 10 minutes. During this time, the gluten develops, giving the bread structure and elasticity. If kneading by hand, transfer the dough to a lightly floured surface and knead for 10–12 minutes, folding and pressing repeatedly until it’s smooth and slightly tacky to the touch. The dough should spring back when poked lightly.
- First Rise – Dough Doubling: Grease a large mixing bowl with olive oil and shape the dough into a smooth ball. Place it in the bowl, turning once to coat it in oil. Cover the bowl with a damp cloth or plastic wrap, and let the dough rise in a warm, draft-free location until it doubles in size, approximately 1 hour. This rise allows the yeast to ferment, producing flavor and airy texture.
- Punch Down and Divide: After the first rise, gently punch the dough to release excess air, being careful not to deflate it completely. Using a food scale or by eye, divide the dough into two equal portions. This ensures uniform loaves and consistent baking.
- Shape the Loaves: Lightly grease two 8.5 x 4.5-inch bread pans. Roll or stretch each portion into a cylinder or log shape that fits the pan, tucking edges underneath for a smooth top. If the dough is difficult to shape, let it rest for 10 minutes to relax the gluten, then try again. Place the shaped loaves into the prepared pans and cover with a damp cloth. Allow them to rise again for about 1 hour, or until doubled in size, to create a soft, airy crumb.
- Preheat Oven and Prepare for Baking: While the loaves are undergoing their second rise, preheat the oven to 375°F (190°C). Position the oven rack in the center to ensure even baking. Have melted butter ready for brushing immediately after baking to create a rich, golden crust.
- Bake the Loaves: Once the second rise is complete, place the pans in the preheated oven. Bake for 30–35 minutes, rotating the pans halfway through if necessary for even coloring. The loaves should turn a deep golden brown and sound hollow when tapped lightly on the bottom.
- Brush and Cool: Immediately upon removing the bread from the oven, brush the tops generously with melted butter. This adds flavor and creates a soft, tender crust. Let the bread rest in the pans for 15 minutes to set before carefully transferring the loaves to a wire rack. Allow them to cool for at least 30 minutes before slicing.Cooling prevents a gummy texture and ensures clean, even slices.
Notes
- Use warm liquids (110°F) to properly activate yeast. Too hot or too cold can prevent rising.
- Honey adds natural sweetness and helps retain moisture for a soft crumb.
- Whole wheat flour boosts fiber and nutrients, while bread flour ensures a light, airy texture.
- Dough should be slightly sticky but manageable; adjust flour gradually if needed.
- Allow dough to rest when shaping to relax gluten for easier handling.
- Brush with butter immediately after baking for a golden, soft crust.
- For uniform slices, use a serrated bread knife and wait until fully cooled.
- Freezing leftover loaves extends freshness up to 3 months; slice before freezing for convenience.
Chef’s Secrets for Perfect Bread
The key to soft, flavorful Honey Whole Wheat Bread lies in proper yeast activation, dough hydration, and kneading technique.
Always ensure your liquids are at the right temperature and the yeast is fresh—foaming is a good indicator of activity.
Allowing the dough to rest before shaping relaxes the gluten, making it easier to form smooth, even loaves.
Mixing in the butter and salt after the initial flour incorporation prevents a dense texture while enriching the bread’s flavor.
For a perfectly golden crust, brush the loaves with butter immediately after baking, locking in moisture and adding a subtle richness.
These small steps elevate your bread from basic to bakery-quality at home.
Serving Suggestions for Honey Bread
This bread is incredibly versatile and pairs well with both sweet and savory options.
Serve slices warm with butter or honey for a comforting breakfast.
It also makes excellent sandwiches, from classic turkey and cheese to avocado and roasted vegetables.
Toasting slices enhances the buttery crust and adds a light crunch, making it perfect for open-faced toast or French toast.
For gatherings or meal prep, cut the bread into uniform slices, store, and use in multiple ways throughout the week.
Its naturally slightly sweet flavor complements spreads, nut butters, and jams beautifully.
Storage Tips to Keep Fresh
Honey Whole Wheat Bread stays best when stored at room temperature in an airtight container or resealable plastic bag for 2–3 days.
Avoid refrigeration, as it accelerates staling. For longer storage, slice the bread and freeze in a freezer-safe bag for up to 3 months.
Thaw slices at room temperature or toast directly from frozen.
Leftover bread can also be used creatively in bread pudding, croutons, or grilled sandwiches, ensuring nothing goes to waste while maintaining texture and flavor.
Frequently Asked Questions
1. Can I use all-purpose flour instead of bread flour?
Yes! Bread flour is ideal for better gluten structure and a lighter crumb, but all-purpose flour works. You may need to slightly adjust the amount to achieve the proper dough consistency.
2. How do I know if my yeast is active?
Mix yeast with warm liquid and sugar. If it becomes foamy and bubbly within 5–10 minutes, it’s active. If not, replace it with fresh yeast for successful rising.
3. Why does my bread turn out dense sometimes?
Dense bread usually results from under-kneading, insufficient rising time, or inactive yeast. Ensure the dough is kneaded until smooth and elastic and allowed to rise fully in a warm environment.
4. Can I make this bread without a stand mixer?
Absolutely! You can mix and knead by hand on a lightly floured surface for 10–12 minutes until smooth and elastic. Hand-kneading takes slightly longer but gives the same results.
5. How can I enhance the flavor or texture?
For richer flavor, try adding a tablespoon of molasses or a sprinkle of cinnamon. For extra softness, use milk instead of water or brush melted butter on the top mid-bake. Experimenting with seeds, oats, or nuts can also add texture and nutrition.
