Honey wheat bread is a whole-grain sandwich loaf that’s lightly sweetened, tender, and straightforward to make. Below are clear tips for mixing, rising, shaping, and baking to a golden finish.
It’s been far too long since I posted a bread recipe, especially a classic sandwich loaf. I still make my white wheat loaf often, but this honey wheat bread has become a new favorite.
The loaf is gently sweetened and has a perfect texture from a blend of whole wheat and bread flour. You can mix the dough in a stand mixer, a bread machine, or by hand. After two rises and a short bake, you’ll have a fluffy, homemade whole wheat sandwich bread that’s great for families.
Ingredients for Honey Whole Wheat Bread
One of the best things about homemade bread is the short ingredient list. Most items are pantry staples:
- Bread flour – high-gluten flour for a soft, springy loaf.
- Whole wheat flour – use classic whole wheat or white whole wheat for a milder flavor.
- Yeast – active dry works well; instant yeast can be used too.
- Salt – essential for flavor and proper dough structure.
- Warm water – activates the yeast and helps the dough rise.
- Honey – provides gentle sweetness and tenderness.
- Milk – used to brush the top for a pretty brown crust; an egg wash is an alternative if preferred.
I often top the loaf with oats for a rustic look. Poppy seeds, sunflower seeds, chopped nuts, or pepitas also work well for added texture.
How to Rise, Shape, and Bake Sandwich Bread
If you use a bread machine, add ingredients per the manufacturer’s instructions and select the dough setting. For a stand mixer or hand method, follow these tips for a supple, well-kneaded dough and a successful first rise.
- Proofing the yeast separately is optional. If your yeast is fresh, you can mix it directly with the flours and salt.
- Measuring by weight makes this recipe consistent—if you have a kitchen scale, use it for reliable results.
- Dissolve the honey in warm water before adding. Keep water under 110°F (43°C) so you don’t damage the yeast.
- Mix on medium-low in a stand mixer for about 7 minutes, or knead by hand for 8–10 minutes. The dough should be elastic, slightly tacky but not sticky, and form a smooth ball.
- Lightly oil a bowl, place the dough ball inside, turn once to coat, and cover with a slightly damp towel for the first rise.
Shaping the Dough
After about an hour the dough should double in size. It’s ready to shape when an indent from your finger remains.
- Grease a 9×5-inch loaf pan so the bread releases easily after baking.
- On a lightly floured surface or silicone mat, press the dough into a rectangle the width of the pan bottom.
- Starting from the short edge, roll the dough tightly up to form an even log, pinch the seam closed, and place seam-side down in the pan.
- Cover with a lightly damp towel for the second rise until the loaf rises an inch or two above the pan edge and an indent holds.
Bake the Loaf
Preheat the oven to 350°F (175°C) about 30–40 minutes into the second rise so it’s ready when the loaf peaks.
- Brush the top with milk or egg wash for even browning, then sprinkle oats or seeds if desired.
- Bake 35–40 minutes until the crust is deep brown. A hollow sound when tapped indicates doneness.
- Remove the loaf from the pan promptly and transfer to a cooling rack to avoid soggy sides.
- Cool completely—at least a couple of hours—before slicing to get clean, even slices.
Troubleshooting your loaf
If your kitchen is cool (common in winter), rises can take much longer. Old yeast may be weak, or water that was too hot could have damaged the yeast. If dough rises at all, be patient or move it to a warm spot. If there’s no rise after 2 hours, start over and proof the yeast first in lukewarm water; it should foam within 10 minutes.
This usually means the loaf was under-risen in the pan. Allowing a longer second rise will help achieve an even crumb next time.
If it collapsed from over-proofing, you can usually punch it down, reshape, and let it rise again for a better result.
This loaf is a wholesome choice with whole grains, a small amount of unrefined sweetener, and no commercial preservatives.
Children under 1 year should not consume honey. If you need a honey-free version for an infant, substitute maple syrup or another appropriate sweetener safe for their age.
Store and Serve Your Honey Whole Wheat Bread
Without preservatives, proper storage keeps homemade bread enjoyable. Wrap the cooled loaf tightly in plastic wrap, store in a reusable bag, beeswax wrap, or bread bag, and try to eat within five days. Avoid leaving it exposed to air to prevent staling or in damp places to prevent mold.
For longer storage, freeze extra loaves for up to three months. Thaw slices as needed for toast, sandwiches, or French toast.
Serve toasted with nut butter, jam, or use the bread for sandwiches. If the loaf starts to stale, save the ends or slices in the freezer to make homemade breadcrumbs later.
Honey Wheat Bread
Mikayla M.
Ingredients
- 300 grams whole wheat flour (about 2 cups)
- 315 grams bread flour (about 2 1/3 cups)
- 2 1/4 teaspoons active dry yeast
- 1 1/2 teaspoons salt
- 340 milliliters warm water* (12 ounces or 1 1/2 cups)
- 82 grams honey (1/4 cup)
- 2 teaspoons milk (for brushing)
Optional topping
- 2 tablespoons oats or any seeds/chopped nuts
Instructions
Dough / First Rise
- Combine the yeast, flours, and salt in a large bowl or stand mixer.
- Stir the honey into the warm water until dissolved.
- Add the water to the flours and mix on medium-low (or knead by hand) for 7–10 minutes. The dough should be soft, slightly tacky but not sticky, and form a smooth ball.
- Lightly oil a large bowl, place the dough inside, turn to coat, and cover with a slightly damp towel.
- Let rise 1–1.5 hours, or until doubled. The dough is ready when an indent from your knuckle remains.
Shaping / Second Rise
- Grease a 9×5-inch loaf pan.
- On a mat or clean surface, press the dough into a rectangle the width of the pan bottom.
- Roll from the short edge up, keeping an even, tight roll. Pinch the seam closed and place seam-side down in the pan.
- Cover loosely and let rise another hour, or until the loaf is tall and an indent holds. About 40 minutes into this rise, preheat the oven to 350°F (175°C).
Baking
- Brush the top with milk and sprinkle on oats or seeds if using.
- Bake 35–40 minutes until the crust is deep brown and the loaf sounds hollow when tapped.
- Remove from the oven and quickly transfer the loaf out of the pan to a cooling rack to prevent soggy sides.
- Allow the loaf to cool completely—at least a couple of hours—before slicing for the best results.
- Store up to 5 days in airtight wrapping at room temperature, or freeze for up to 3 months.
Notes
*Yield depends on slice thickness; you may get more or fewer than 14 slices.
*Do not heat water above 110°F (43°C) or the yeast may be damaged.
Nutrition
Let us know how it was!