Simple Honey Wheat Bread Recipe

I absolutely love making homemade bread, and this Simple Honey Wheat Bread Recipe has quickly become one of my absolute favorites. It has that perfect balance of hearty whole wheat flavor sweetened gently with honey, and the texture is just soft and comforting. I find myself reaching for this bread not only because it tastes amazing, but also because it’s surprisingly easy to make, even if you’re just starting with bread baking. Every time I slice into a warm loaf, the inviting aroma fills my kitchen and makes me so happy to share it with family and friends.

Why You'll Love This Simple Honey Wheat Bread Recipe

What I adore most about this Simple Honey Wheat Bread Recipe is the flavor profile. The honey adds a natural sweetness that complements the nutty, slightly earthy whole wheat flour, creating a bread that’s rich but not overpowering. It feels wholesome and satisfying with every bite—perfect for everything from a simple breakfast to an elegant sandwich. Honestly, it has that kind of comforting taste that reminds me of cozy moments at home.

Another thing that really impresses me about this recipe is how straightforward it is. I’ve tried more complicated breads that required hours of monitoring and fussing around, but this one simplifies the process without sacrificing that fresh-from-the-oven charm. The steps flow nicely, and even if you’re a daydreamer like me, the dough won’t mind waiting as it rises happily for you. You get delicious bread without stress, and that’s a huge win in my book.

This bread shines in so many different settings. Whether you’re whipping up a batch for busy weekday breakfasts, serving it warm at family dinners, or bringing a loaf to share at holiday gatherings, it always impresses. I love pairing it with soups and stews or slicing it for sandwiches piled high with fresh veggies and cheeses. Its versatility and heartwarming taste make it a staple on my baking list.

Ingredients You’ll Need

What I love about this Simple Honey Wheat Bread Recipe is that it uses simple, wholesome ingredients you probably already have in your pantry. Each ingredient brings something essential to the table — whether it’s the warm milk creating tenderness, the honey lending subtle sweetness, or the mix of whole wheat and bread flour giving the bread its perfect texture and color.

• Warm milk: The milk needs to be about 110-115 degrees to activate the yeast properly without killing it.
• Instant yeast: This helps the bread rise quickly and consistently with a nice airy texture.
• Sugar: Just a tiny bit to feed the yeast and help it bloom beautifully.
• Warm water: Balances the hydration and keeps the dough soft and workable.
• Whole wheat flour: Adds that hearty, nutty flavor plus nutrition and a lovely color to the bread.
• Bread or all-purpose flour: Provides structure and chewiness, helping the loaf rise nicely.
• Shortening (butter flavored recommended): Brings tenderness and a subtle buttery note to the crumb.
• Honey: The natural sweetener that gives the bread its gentle sweetness and moistness.
• Salt: Enhances flavor while balancing all the other ingredients.
• Egg wash: Creates a beautiful golden, shiny crust once baked.

Directions

Step 1: Pour the warm milk into your mixer bowl, sprinkle the yeast and sugar over the top, and mix gently. Let this sit for about 5 minutes until it becomes foamy, which means the yeast is active and ready to work its magic.

Step 2: Add the warm water, whole wheat flour, 3 cups of the bread flour, shortening, honey, and salt to the milk and yeast mixture.

Step 3: Let your stand mixer with a dough hook knead the dough on low speed for about 2 minutes. Use a spatula to scrape down the sides as needed. Keep adding small amounts of the remaining bread flour, up to another half cup, until the dough is soft and tacky but not sticky—when it just barely sticks to your fingers, you’ve got it right. Once perfect, knead for another 2 minutes.

Step 4: Scrape the dough into a smooth ball in the bowl, cover with plastic wrap and a clean towel, and place it in a warm spot to rise. I like to warm my oven for just a minute at its lowest setting, turn it off, and pop the bowl inside. Let the dough rise until it doubles in size, which usually takes about an hour.

Step 5: Turn the risen dough onto a lightly floured surface and knead it gently for about a minute. Divide it evenly into two parts.

Step 6: Roll out each portion slightly, fold it into thirds, pressing firmly with the heel of your hand, tuck in the ends, and place each loaf seam-side down into lightly greased 9×5 inch bread pans.

Step 7: Cover the pans lightly with plastic wrap and let the loaves rise again for about 30 minutes, until puffed up nicely.

Step 8: While the loaves are rising, preheat your oven to 350 degrees Fahrenheit.

Step 9: When ready, remove the plastic wrap, brush the tops gently with the egg wash for a shiny finish, and bake for approximately 30 minutes. If you have an instant-read thermometer, aim for an internal temperature of 190 degrees to ensure the bread is perfectly baked without drying out.

Step 10: Optional but highly recommended: as soon as the loaves come out, brush the tops with melted butter to create a tender, soft crust.

Step 11: After baking, let the loaves cool in the pans for about 10 minutes, then carefully remove them and place on a wire rack to cool completely.

Step 12: Resist the urge to slice immediately—wait at least 30 minutes so the crumb sets nicely and slices cleanly.

Servings and Timing

This recipe makes two full-sized loaves, which I usually slice into about 24 servings depending on how thick you make each slice. The prep time is roughly 20 minutes, with most of the work happening upfront. The dough needs two rest periods: one 1-hour rise, plus a 30-minute second rise, and about 30 minutes for cooling before slicing. Baking time is around 30 minutes. Altogether, from start to finish, you’re looking at about 2 hours and 20 minutes, but much of that is hands-off rise time.

How to Serve This Simple Honey Wheat Bread Recipe

One of my favorite ways to enjoy this Simple Honey Wheat Bread Recipe is warm from the oven, slathered with a touch of honey butter or your favorite jam. It really brings out the natural sweetness and soft crumb. It’s also fantastic toasted for breakfast alongside eggs and fresh fruit. The nutty whole wheat flavor pairs wonderfully with savory spreads like cream cheese or avocado as well.

I love using this bread for sandwiches because it holds up beautifully without becoming soggy. It’s perfect with classic deli meats and cheeses or piled high with roasted veggies for a vegetarian delight. For a special touch when hosting, slice the loaf and present it in a woven basket lined with a pretty cloth napkin to add a rustic charm to your table.

When thinking about beverages, this bread pairs nicely with a variety of options. A cup of hot tea or coffee for breakfast, a crisp white wine or light beer for lunch or dinner, or even a fresh lemonade on a warm day makes for delightful combos. Because of its versatile flavor and texture, it’s truly a crowd-pleaser at holidays, casual gatherings, or simple weeknight meals.

Variations

I love experimenting with this Simple Honey Wheat Bread Recipe. For a gluten-free twist, I’ve found success using a gluten-free all-purpose flour blend, though I add a tablespoon of xanthan gum to help with the structure. The flavor changes slightly but still delivers a lovely, soft loaf. For a vegan version, substitute shortening with coconut oil or a plant-based butter and swap the egg wash for a brushing of non-dairy milk mixed with a little maple syrup for a golden sheen.

You can also customize the flavor by adding a handful of chopped nuts or seeds like walnuts or sunflower seeds right into the dough for extra texture and nuttiness. Sometimes, I mix in a tablespoon of cinnamon and a dash of nutmeg to turn the bread into a subtly spiced treat that’s perfect with morning coffee. You could even try baking individual rolls instead of loaves to make sharing easier and hands-on baking more fun.

For cooking methods, while I always stick to the oven for the best crust and crumb, you could try baking in a Dutch oven covered for the first half of baking to create a more rustic, artisan-style crust. However you make it, this recipe is forgiving and always rewarding.

Storage and Reheating

Storing Leftovers

If you have bread left over, I recommend wrapping it tightly in plastic wrap or placing it in an airtight container to keep it from drying out. Store it at room temperature for up to three days. I find that placing it in a bread box or a paper bag inside a sealed container helps maintain its softness and crust just right without becoming too moist.

Freezing

This bread freezes beautifully! Slice it first if you want to easily grab individual pieces later. Wrap either the whole loaf or slices tightly in plastic wrap, then cover with aluminum foil or put in a freezer bag to prevent freezer burn. Frozen bread will keep well for up to three months. When you want to enjoy it, simply thaw at room temperature or toast slices straight from the freezer for convenience.

Reheating

To bring your bread back to life, I warm it gently in the oven at 300 degrees Fahrenheit for about 10-15 minutes, wrapped loosely in foil to prevent the crust from getting too hard. Toasting slices is also a great option and helps restore crisp edges and warm soft centers. I avoid microwaving bread because it tends to make it chewy and tough, which loses all that lovely texture I worked so hard to create.

FAQs

Can I use only whole wheat flour for this recipe?

While you can technically use just whole wheat flour, I don’t recommend it here because whole wheat alone tends to make the bread denser and less fluffy. The blend of whole wheat with bread flour gives you that perfect light, tender crumb and rise. If you want more whole wheat flavor, you can increase the ratio but not replace it entirely for best results.

What is the best way to know when the bread is fully baked?

I always recommend using an instant-read thermometer to check the internal temperature. When it reads around 190 degrees Fahrenheit, you know it’s baked through and won’t be gummy inside. The crust should be golden brown and firm, but not burnt, which this recipe’s egg wash helps to create beautifully.

Can I substitute honey with another sweetener?

Yes, you can substitute honey with maple syrup, agave nectar, or even brown sugar. Each will slightly alter the flavor and moisture content, but the bread will still turn out delicious. If using a liquid sweetener other than honey, keep an eye on dough consistency and adjust flour as needed.

Do I need a stand mixer to make this bread?

You don’t need a stand mixer, but it makes kneading much easier and quicker. If you don’t have one, you can knead the dough by hand on a floured surface for about 8-10 minutes until it reaches the same soft, tacky consistency. It’s a bit of a workout but totally worth the fresh bread at the end!

Can I make this bread without shortening?

Shortening adds tenderness and moisture, but you can substitute it with an equal amount of softened butter or oil. Using butter will add a richer flavor, while oil keeps it lighter. Avoid skipping fat altogether, or your bread might turn out tougher and less soft.

Conclusion

Making this Simple Honey Wheat Bread Recipe always feels like a little celebration in my kitchen. It’s a rewarding project that results in a warm, golden loaf of bread with just the right balance of wholesome flavor and soft texture. Whether you’re baking for family breakfasts, making delicious sandwiches, or sharing at a gathering, I promise this recipe will become one of your favorites too. I can’t wait for you to try it and enjoy that wonderful smell of fresh-baked bread filling your home!

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