Homemade Honey Wheat Bread is a soft, tender, delicious easy to make recipe for homemade bread. Perfect for sandwiches or toasted with butter and jam. Let me show you how to make this delicious recipe.
Baking homemade bread is something I have been enjoying for years. Back when it wasn't really "cool" to be baking bread, I was really into it.
I taught myself how to work with yeast and bake bread by grabbing a cookbook and my big plastic blue bowl. It didn't long before I was hooked on homemade bread recipes.
Soft Honey Wheat Bread Recipe
Ever since I was a little girl I have loved whole wheat bread. I used to devour slices of Arnold Whole Wheat Bread. My favorite way to enjoy it was toasted with butter.
The texture of the soft honey wheat bread is amazing! It's not grainy like other wheat bread recipes.
There's honey added to the recipe the helps bring out a sweetness to the bread that's incredibly delicious! Did you know that when you add honey to bread dough, it helps keep the bread moist as it bakes.
Helpful Kitchen Tools
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Here is a list of items that you will need in order to make this recipe:
- Yeast – I like ordering a “brick” of yeast from Amazon. It lasts a very long time if you keep it in the freezer. You can store a portion of it in a small mason jar in the refrigerator and then replenish it when it runs out with the package in the freezer.
- Digital Meat Thermometer – this thermometer works great for so many recipes. I always struggled with getting the temperature correct when working with yeast, but not since I started using this easy to read thermometer.
- Loaf pan – you will need two loaf pans to bake the bread dough in. These are a nice quality and size.
Make sure you print out the recipe below and save it for later!
This recipe will yield 2 loaves of bread.
- Warm Water - 105 - 115 degrees. Use a Digital Meat Thermometer to help you get the proper temperature for the water.
- Whole wheat flour
- Active dry yeast - for this recipe you'll need one tablespoon, which is a little different from traditional bread recipes.
- 1 teaspoon salt
- Honey - if you can get local honey, use that!
- Vegetable oil
- All-purpose flour - yes, this recipe uses both whole wheat and all-purpose flour. This is the secret to it being so soft!
How to Proof Yeast
Heat the water in the microwave for about 60 seconds or until it is 105 to 115 degrees. The yeast needs to grow in warm water. If you use cold water, it won’t grow. So make sure the water is the proper temperature before adding the yeast.
The easiest way to test the temperature of the water is to use a Digital Meat Thermometer. It gives you the temperature within a few seconds.
Once the yeast is dissolved in the water, cover the bowl with a plate to help trap the heat and grow the yeast. If the yeast doesn’t get foamy like the photo below, you need to start again. The bread will not rise without properly proofed yeast.
In a small bowl, combine the yeast, honey and warm water. Allow the yeast to proof and get foamy for about 5 minutes.
Once the yeast has started to foam and get little bubbles all around, it’s ready to add to the bowl of a KitchenAid Mixer with the dough hook attachment.
Mix in whole wheat flour, salt, and vegetable oil.
Gradually add the all-purpose flour, one cup at a time, to form a soft dough, mix until the dough pulls away from the sides of the bowl. Allow the machine to knead the bread for about 5 minutes.
If you find the dough is sticking to the sides of the machine, you’ll most likely need to sprinkle more flour into the mixer as the machine is kneading.
Turn dough out onto a lightly floured surface, and knead for another minute to make sure everything is combined properly.
When dough is smooth and elastic, place it in a well oiled bowl.
Turn it several times in the bowl to coat the surface of the dough, and cover with a damp cloth. Let rise in a warm place until doubled in bulk, about 45 minutes.
After the dough has doubled in size, punch it down and turn it out onto a floured surface. Cut the dough in half and shape into two loaves.
Place into two greased loaf pans and cover with plastic wrap. Allow to rise until dough has doubled in size again.
After the loaves have doubled in size, bake them in a preheated 375 degrees F for 25 to 30 minutes or until the crust is golden brown. When you tap the top of the bread you should hear a hollow sound.
Allow to cool in pans for about 10 minutes and then turn the bread loaves out onto a cooling rack to finish cooling.
Transfer the loaves to cutting boards and brush the tops of each loaf with melted butter. Slice and serve!
How to make Homemade Bread in a Bread Machine
If you want to use a bread machine for this recipe, simply follow your manufacturer’s suggestions for the order in which you need to add the ingredients.
Then follow the manufacturer's instructions for baking homemade bread.
More Delicious Bread Recipes
- Amish White Bread
- Garlic Parmesan Monkey Bread
- Homemade French Baquettes
- Pepperoni Mozzarella Monkey Bread
- Easy Semi-Homemade Bread Sticks
- 2 cups warm water, 105 to 115 degrees
- 2 cups whole wheat flour
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- ⅓ cup honey
- ⅓ cup vegetable oil
- 5 cups all-purpose flour
- Add the yeast to a small bowl and add the warm water, honey and stir to dissolve.
- Cover the bowl with a plate and set aside for about 5 minutes for it to proof.
- Mix in whole wheat flour, salt, and vegetable oil. Work all-purpose flour in gradually.
- Turn dough out onto a lightly floured surface, and knead for at least 10 to 15 minutes.
- When dough is smooth and elastic, place it in a well oiled bowl.
- Turn it several times in the bowl to coat the surface of the dough, and cover with a damp cloth. Let rise in a warm place until doubled in bulk, about 45 minutes.
- Punch down the dough. Shape into two loaves, and place into two well greased 9 x 5 inch loaf pans. Allow to rise until dough has doubled in size again.
- Brush the top of each loaf with melted butter.
- Bake in a preheated 375 degrees F for 25 to 30 minutes or until the crust is golden brown and when you tap the top of the bread you hear a hollow sound.
- Allow to cool in pans for about 10 minutes and then turn the bread loaves out onto a cooling rack to finish cooling.
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Amount Per Serving: Calories: 171Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 90mgCarbohydrates: 31gFiber: 2gSugar: 4gProtein: 4g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
This recipe has been updated since it first appeared in 2013 with new photos and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!