Honey Whole Wheat Bread
Bake a soft honey whole wheat loaf with whole wheat flour, all-purpose flour, active dry yeast, honey and olive oil.
- Author
- By Baking Hot Recipes
- Published
- Published August 4, 2026
Quick facts
- Prep time
- 30 min
- Cook time
- 40 min
- Total elapsed time
- 1 hr 10 min
- Yield
- 1 9x5-inch loaf
- Servings
- 10
About this recipe
This homemade honey whole wheat bread combines whole wheat flour with all-purpose flour for a soft loaf with gentle honey sweetness. The dough is kneaded, allowed to rise twice and baked in a 9x5-inch loaf pan.
Ingredients
Main dough
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 cup warm water, about 100F to 110F
- 2 tablespoons honey
- 2 tablespoons olive oil
Instructions
Mix, rise, shape and bake the loaf
Step 1 - 10 min
Activate the yeast
Combine the active dry yeast with the warm water and a small amount of the measured sugar. Let the mixture stand for 5 to 10 minutes, until frothy.
Step 2
Combine the dry ingredients
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, salt and the remaining sugar.
Step 3
Form the dough
Stir the honey and olive oil into the activated yeast mixture. Add the wet mixture gradually to the dry ingredients and stir until a shaggy dough forms.
Step 4 - 10 min
Knead until smooth
Knead by hand on a lightly floured surface for about 10 minutes, until smooth and elastic. Alternatively, knead with a dough hook on low speed for 5 to 7 minutes, stopping when the dough forms a cohesive ball and pulls away from the bowl.
Step 5
Complete the first rise
Place the dough in a lightly oiled bowl, cover it and leave it in a warm, draft-free place until doubled in size. The source gives a range of 1 to 2 hours.
Step 6 - 15 min
Shape the loaf
Gently flatten the risen dough, shape it into a loaf and place it in a prepared 9x5-inch loaf pan. Handle it gently so the dough is not overworked.
Step 7
Complete the second rise
Cover the shaped loaf with a clean cloth and let it rise in a warm place until visibly puffy. The source gives a range of 30 to 60 minutes.
Step 8 - 40 min
Bake the bread
Preheat the oven to 375F (190C). Bake the loaf for 35 to 40 minutes, watching it near the end because oven temperatures can vary.
Step 9
Check for doneness and cool
The bread should have a golden-brown crust and sound hollow when tapped on the bottom. The source gives conflicting internal-temperature ranges around 200F, so verify at approximately 200F. Remove the loaf from the pan and let it cool before slicing.
Recipe notes
The Appeal of Homemade Honey Whole Wheat Bread
This loaf combines whole wheat flour, honey and a simple yeast-bread process. It is suitable for sandwiches, toast or serving alongside a meal.
Why This Recipe Stands Out
Honey provides mild sweetness and helps the loaf retain moisture, while the combination of whole wheat and all-purpose flour keeps the crumb softer than a loaf made only with whole wheat flour.
Ingredient note
Understanding Whole Wheat Flour
Whole wheat flour includes the bran and germ and gives the bread a nutty flavor and denser structure. Accurate measurement is important because excess flour can produce a heavy loaf.
Ingredient note
Whole Wheat Flour vs. All-Purpose Flour
The source combines two cups of whole wheat flour with one cup of all-purpose flour. The all-purpose flour helps soften the crumb and support gluten development.
Ingredient note
The Role of Honey
Honey adds gentle sweetness and contributes flavor. Different honey varieties can change the character of the finished loaf.
Ingredient note
Moisture Retention
The source notes that honey helps the bread retain moisture, contributing to a softer crumb after baking.
Tip
Flour Selection and Measurement
Measure flour with a digital scale when possible, or use the spoon-and-level method. Avoid packing flour into the measuring cup.
Tip
Yeast and Leavening
Active dry yeast should be mixed with water around 100F to 110F and allowed to become frothy. Instant yeast is mentioned as an alternative, but the measured formula specifies active dry yeast.
Ingredient note
Sweetener Substitutions
The source suggests maple syrup, agave nectar or sugar as possible alternatives to honey, while noting that they will change the flavor and moisture of the loaf.
Required Equipment
Useful equipment includes a large mixing bowl, wooden spoon or dough whisk, lightly floured work surface, dough scraper and a 9x5-inch loaf pan. A stand mixer with a dough hook can reduce kneading time.
Warning
Timing and Yield
The source describes about 30 minutes of active work, one 9x5-inch loaf and 8 to 10 servings. It also claims approximately 2 hours total, but the detailed rise and baking windows can take longer, so total time should be verified by test baking. The source estimates approximately 150 calories per slice but does not provide a complete nutrition panel.
Tip
Kneading by Hand or Mixer
Knead by hand for about 10 minutes or use a dough hook on low speed for 5 to 7 minutes. Stop when the dough is smooth, elastic and cohesive.
Tip
First Rise Guidelines
Place the dough in a lightly oiled bowl, cover it and let it rise in a warm, draft-free place until doubled. The source gives a 1-to-2-hour range.
Tip
Shaping and Second Rise
Shape the dough gently and place it in the loaf pan without overworking it. Cover and allow a second rise for 30 to 60 minutes, until the loaf is visibly puffy.
Tip
Baking and Doneness
Bake at 375F (190C) for 35 to 40 minutes. Look for a golden crust and a hollow sound when the bottom is tapped. The source gives 190-200F in its FAQ and 200-210F in the article body. Approximately 200F is the shared boundary and should be confirmed during recipe testing.
Tip
Creating the Perfect Crust
Preheat the oven fully. The source suggests a baking stone, cast-iron vessel or steam as optional techniques for a stronger crust.
Warning
Troubleshooting Common Problems
A dense loaf can result from too much flour or excessive mixing. Poor rising may indicate expired yeast, incorrect water temperature or a cold environment. Crust problems may require small baking-time or temperature adjustments.
Tip
Recipe Variations
The source suggests sesame seeds, sunflower seeds, chopped nuts, cranberries or raisins. Oats, barley or rye may also be incorporated for a multigrain variation, but any added ingredients may require timing or hydration adjustments.
Storage
Storage and Freezing
Store the cooled bread in an airtight container at room temperature for up to 3 days, or freeze it for up to 2 months.
Frequently Asked Questions
What is the best type of whole wheat flour to use for honey whole wheat bread?
Use a high-protein whole wheat flour to support structure and texture. Measure it accurately to avoid a dense loaf.
Can I substitute honey with another sweetener in the honey whole wheat bread recipe?
Maple syrup, agave nectar or sugar may be used, but the flavor and moisture will differ from a loaf made with honey.
How do I store homemade honey whole wheat bread to keep it fresh?
Store the cooled loaf in an airtight container at room temperature for up to 3 days, or freeze it for up to 2 months.
What are some common issues that can arise during the bread-making process, and how can I troubleshoot them?
Dense or flat bread, overproofing and uneven rising can occur. Check yeast freshness, water temperature, proofing environment, flour measurement and rising time.
Can I add nuts, seeds, or dried fruits to the honey whole wheat bread recipe?
Yes. Nuts, seeds, cranberries or raisins may be added, although the dough consistency and proofing time may need adjustment.
How do I know when my honey whole wheat bread is done baking?
The crust should be golden and the loaf should sound hollow when tapped. The source gives conflicting thermometer ranges, so check at approximately 200F and confirm through recipe testing.
Can I make honey whole wheat bread using a bread machine or stand mixer?
Yes. Use a dough hook on low speed for mixing and kneading, or follow the bread-machine manufacturer instructions and adapt the ingredient order when necessary.
What are the benefits of using whole wheat flour instead of all-purpose flour?
Whole wheat flour contains the bran and germ, has more fiber and nutrients, and gives the loaf a nuttier flavor than all-purpose flour.
How can I achieve a perfect crust on my honey whole wheat bread?
Preheat the oven fully and bake for the correct time. A baking stone or carefully introduced steam may improve the crust.