A honey wheat bread recipe showing you how to make soft, wheat bread in your own kitchen. With only 5 steps, making fresh bread is easier than you think!
Believe it or not, making fresh bread is not as complicated as you might think.
Human beings have been making leavened breads for 100’s of years. If they can do it, so can you!
In order to be successful, all you need to do is simply follow the directions and have a little patience.
What do I need to know before making bread?
First things first, there’s no such thing as the, “perfect” loaf of homemade bread.
Humidity, elevation, and variations in room temperature will all effect how your loaf turns out. If you want perfect, then buy a packaged loaf of bread.
Homemade is rustic, and you have to make adjustments in the ingredients to create different varities.
For example, sandwich bread is different from a French baguette. Even though, they use the same basic ingredients, flour, water, sugar, and yeast.
So, when preparing a recipe, be sure to use the exact amounts of each ingredient, and do your best to maintain a warm, draft-free environment.
That way, you end up creating what you set out to make.
How to make honey wheat bread?
First, grab a small mixing bowl and combine the warmed water, warmed milk, and yeast.
Stir everything together and set aside for about 7-minutes. It should become bubbly and foam up.
After that, stir in the honey and softened butter. Now, set this bowl aside again why you prepare the dry ingredients.
In a stand mixer, combine 300 grams of whole wheat flour with all of the all-purpose flour, the salt, and the yeast mixture.
Then, use a dough hook, on low-speed, to mix the ingredients. Only mix it until no flour patches remain.
- If the dough doesn’t form into a ball or is too sticky, add more whole wheat flour (1/4-cup at a time) until it forms into a ball.
Afterward, continue mixing the honey wheat bread dough for another 5-6 minutes for kneading.
Once the dough has kneaded, remove it from the mixer bowl and transfer it to a large clean mixing bowl and cover it with plastic wrap.
Place the bowl in a warm, draft-free spot and let it rise for about 45-minutes or until it doubles in size.
At this point, remove the wrap, form your hand into a fist, and lightly punch the dough down into the bowl.
After that, grease a 9×15-inch loaf pan with butter or non-stick cooking spray.
Form the dough into a loaf and place it into the pan. Cover the pan loosely with plastic wrap and place it into a warm, draft-free spot.
Let it rise a second time until about 1-inch of the dough can be seen over the sides of the pan. It should take about 30-45 minutes.
In the meantime, preheat your oven to 350 degrees F. When the dough has risen, place the pan into the oven (uncovered) and let it bake.
The honey wheat bread will need to bake for about 45-minutes. Then, once it’s done remove it from the oven.
Last, let it rest for 5-minutes before removing it from the pan. With that being said, it will need to cool on a rack for 60-minutes before slicing.
That’s it, your honey wheat bread recipe is done. We hope you enjoy the homemade wheat bread!
Want to try other bread recipes? Then try our rosemary Parmesan bread.
Love bread? Then check out our new sourdough banana bread.
- ¾ cup (180 g) water, warmed to 110-115 degrees
- ¾ cup (180 g) whole milk, warmed to 110-115 degrees
- 2 ¼ teaspoons (7 g) active yeast (1 standard packet)
- ⅓ cup (100 g) honey
- 3 tablespoons (43 g) unsalted butter, softened and cubed
- 2 ½ to 3 ½ cups (300 - 420 g) whole wheat flour
- 1 cup (125 g) all-purpose flour
- ½ teaspoon salt
In a small bowl, combine the water, milk, and yeast. Stir to combine, then allow to sit undisturbed for 5 to 10 minutes until the mixture is slightly tan and foamy on top. Add the honey and softened butter. Stir to combine. Set aside.
In the bowl of a stand mixer, add 2 ½ cups (300 g) of the whole wheat flour, the all-purpose flour, salt, and the yeast mixture. Use the dough hook to mix the ingredients on low speed until no flour patches remain. The dough should begin to come together and form a ball. If it doesn’t, add additional wheat flour ¼ cup (30 g) at a time until the dough pulls away from the sides of the bowl and is not sticky to the touch. Increase the speed slightly and continue to mix for 5 to 6 minutes until a soft, elastic dough forms.
Transfer the dough to a clean bowl and drizzle lightly with oil. Cover with plastic wrap and set in a warm area to double in size, about 45 minute to 1 hour. After the dough doubles in size, punch it down to remove the air bubbles. Form the dough into loaf shape, and place it in a lightly greased 9 x 15 - inch loaf pan. Cover with plastic wrap or a clean kitchen towel and allow to rise until it comes over the edge of the pan by 1 inch. Meanwhile preheat the oven to 350°.
After the dough rises a second time, bake for 40 to 45 minutes or until golden brown on top. Remove the bread from the oven and allow the loaf to cool in the pan for 5 minutes before transferring to a wire rack to cool completely before slicing.
Store the bread in a large, plastic zip bag to keep it fresh or in an airtight container for up to 3 days.
Nutrition Information:Yield: 12 Serving Size: 1 Slice
Amount Per Serving: Calories: 206Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 120mgCarbohydrates: 37gFiber: 1gSugar: 0gProtein: 6g
The calories listed are an approximation based on the ingredients and a serving size of 1 slice of the honey wheat bread.