This easy homemade honey wheat bread is soft and slightly sweetened. Made from scratch, this everyday bread is great for sandwiches, toast and more!
This post was originally published in October 2019 and has been updated for content.
One of my fondest memories as a kid is the smell of fresh baked bread made by my mom. There is nothing better than a slice of freshly baked bread, slathered in butter and drizzled with honey. This honey wheat bread is both light and airy, but dense enough to be used for sandwiches.
🍞 Ingredient notes
- Yeast - This recipe uses dry active yeast to leaven the bread, but instant yeast can also be used. The difference between instant and dry active yeast is that dry active yeast needs to be dissolved in liquid, while instant yeast can be mixed right in. Instant yeast will cause rising times to be less than when dry active yeast is used.
- Honey - This bread does not contain sugar, but uses honey instead. Your favorite store bought honey or local honey can be used to slightly sweeten this homemade bread.
📋 Substitutions and variations
- Whole Wheat - For a whole wheat version of this bread, simply use only wheat flour instead of a blend. This will produce a denser loaf of whole wheat bread.
- White - Instead of a blend, using only all purpose flour to provide an everyday white sandwich bread.
🥣 Step by step instructions
First, combine the warm water, yeast and honey together in a bowl and let it sit for a bit till it gets foamy. Add in the salt, wheat flour and 2 cups of the white flour and mix in a stand mixer or by hand until the ingredients are combined.
Next, slowly add in the remaining white flour, a little bit at a time, until the dough pulls away from the sides of the bowl and forms a ball.
Continue to knead the dough by hand or in the stand mixer for 5-10 minutes until the dough is smooth and bounces back when you press a finger into it. Cover and let the dough rise covered in a warm spot for about an hour until it's doubled in size.
Once the dough is risen, punch it down in the bowl. Gently stretch the dough into a rectangle that is about as wide as the loaf pan.
Starting on the short side, roll the dough up tightly and place in the greased loaf pan. Cover and let it rise again in a warm spot for hour, until doubled in size.
Bake the loaf in a 350˚ oven for 35-40 minutes until golden brown. Thump your finger on the baked loaf of bread and if it makes a hollow noise, then it's done.
Rub the top of the freshly baked loaf with butter and then let it cool for 10 minutes in the pan. Remove it from the pan and let it finish cooling on a rack.
⭐ Expert tips
- Make sure your water is warm, but not too hot so the yeast can activate properly. It should be about 110˚ when checked with a kitchen thermometer or the temperature of luke warm bath water.
- You may not need to use all of the white flour and you may need more. The amount of flour needed depends on the weather and how the flour is measured. The dough should not be sticky, but tacky to the touch.
- Rub the top of the freshly baked loaf of bread with butter to help make a softer crust.
- Try to let the bread cool until just barely warm to help prevent the bread from drying out or becoming gummy.
⏲️ Make ahead and storage instructions
This honey wheat bread recipe can be doubled or even tripled and stored for use later. Make sure your stand mixer will accommodate the dough or mix it by hand in a large mixing bowl.
Freshly baked and cooled bread will last in an airtight container at room temperature for 2-3 days. To freeze this bread, make sure it is fully cooled and then wrap it tightly in plastic and store in an airtight container in the freezer for up to 4 months.
For a quick overview of this recipe, check out my web story for this homemade wheat bread with honey!
🥖 More bread recipes
If you loved this recipe for honey wheat bread, check out these other homemade bread recipes that I know you will love too!
Don't forget! If you make this recipe, be sure to leave a comment and give it a rating. I love to hear from each and every one of you! Tag me on Facebook and Instagram as well! It makes my day to see all of your photos of the food you have made.Print