There is just something so comforting about baking a loaf of Homemade Honey Wheat Bread from scratch. The smell alone will make your whole house feel cozy and inviting—and the taste? Even better than anything you can grab at the store.
This soft, slightly sweet bread is perfect for sandwiches, toast in the morning, or slathered with butter fresh out of the oven. If you’ve been wanting to try making bread at home but felt intimidated, don’t worry—this recipe is simple, forgiving, and absolutely delicious.
Why You’ll Love This Homemade Honey Wheat Bread
- Freezer-friendly and great for meal prep
- Soft and fluffy with a tender crumb
- Lightly sweetened with natural honey
- Made with wholesome whole wheat flour
- Perfect for sandwiches or toast
Grab one of these bread cutters to make sure your slices are perfectly cut every single time.
Tips for Making the Best Honey Wheat Bread
When either Kayla or I makes homemade bread, we always make sure to use the best flour. So far, my favorite has been Bob's Red Mill. I stocked up last weekend when we went to Menard's (and no– this is not sponsored, I just love the flour).
I use all-purpose flour, but many people use bread flour. It's totally up to you. You can make the dough by hand if you want to (mix and knead yourself), but if you have a stand mixer with a dough hook… it will do all of the work for you!
The freshness of your yeast is important as well. I learned when I took a pizza-making class in Pittsburgh that if you keep your yeast in the refrigerator, it will stay fresh longer.
If you are not sure how fresh your yeast is, you can “proof” it by adding some to a little bit of warm water and watching to see if it bubbles. When the bubbles happen, you are good to go. If it does not, I would probably get a new batch.
This Honey Whole Wheat Bread is the best sandwich bread recipe in my opinion. I love eating it with my homemade pimento cheese and a fresh slice of garden tomato.
Store-bought bread is full of so much junk, like preservatives and chemicals, so you can feel good about eating this bread, homemade and feeding it to your family, too.
Tips for the Best Honey Wheat Bread
- Don’t overheat your water—it should feel warm, not hot
- If the dough is sticky, add flour a tablespoon at a time
- For extra softness, brush the top with melted butter after baking
- Let the bread cool before slicing to keep it from becoming gummy
How to Store Homemade Bread
- Store at room temperature in an airtight container for up to 3 days
- Refrigerate for up to a week (though it may dry out slightly)
- Freeze slices or the whole loaf for up to 3 months
Check out these other bread recipes!
- No Knead Dutch Oven Bread
- Cheesecake Factory Brown Wheat Bread
- Homemade Pita Bread
- Homemade Bread Bowls
Homemade Honey Wheat Bread
This Honey Whole Wheat Bread is the perfect recipe to use for everyday sandwich bread. You and your family will love it.
Ingredients
- 3 cups whole wheat flour
- 3 cups all-purpose flour
- 2 tablespoons white sugar
- 1 1/2 teaspoons salt
- 4 1/2 teaspoons yeast
- 1/4 cup honey
- 1 2/3 cups water
- 2/3 cup milk
- 1/4 cup (1/2 stick) unsalted butter
- additional flour, as needed
Instructions
- In a large mixing bowl, whisk together the the whole wheat flour, the all purpose flour, sugar, salt and yeast.
- In a medium bowl, combine honey, milk, water and butter, and heat to between 105 and 110 degrees in the microwave.
- Stir the liquids to melt the butter and add, all at once, to the dry ingredients in the mixer bowl.
- With the dough hook installed on your stand mixer, mix the dough. Add more all purpose flour by the tablespoon, as needed, until the dough comes together and clears the bowl.
- Mix the dough for 5 minutes with the dough hook and remove to a lightly floured counter surface.
- Knead by hand until no longer sticky, adding flour as necessary. Form the dough into a large round and place in a large, greased bowl.
- Cover the bowl with plastic wrap or a clean dish towel, let rise in a warm place for 30 minutes (or until about doubled in size).
- Remove the dough from the bowl and divide it in half. Roll each half into a 10 x 12 rectangle and roll each up like a cigar. Pinch the seams.
- Roll on the counter-top to make a uniform log and place each roll in an oiled 9x5-inch bread pan seam-side up. Shake the roll to oil the bottom, turn the pan over, catch the dough and reinsert it into the pan, seam-side-down.
- Return the pan to a warm place, cover lightly with a clean dishtowel and let rise an additional 30 minutes or until at least 1 inch above the pan top. Bake in a preheated 400°F. oven for 35 minutes, or until the center of the bread tests 190 to 200 degrees. Remove the bread from the pans and let them cool on a rack.
Nutrition Information:
Yield:
12 slicesServing Size:
1 loafAmount Per Serving: Calories: 329Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 11mgSodium: 276mgCarbohydrates: 63gFiber: 5gSugar: 8gProtein: 9g
Brett
Saturday 6th of April 2019
I adore homemade breads. Haven’t tried a honey wheat yet but i think we will now!
krystal
Friday 5th of April 2019
I have never made my own bread before but I'd love to try! It would make it a lot easier on me since I constantly forget to pick up a loaf!
Sharon johnson
Sunday 7th of March 2021
@krystal, thank God it don’t taste like store bought. It is so delish.
Natalie
Monday 1st of April 2019
This bread looks so delicious and I love that inner texture - absolutely perfect!
Ruth I
Saturday 30th of March 2019
This looks perfect! I always struggle when baking bread. Thank you for your tips, it's a great help!
Catalina
Saturday 30th of March 2019
I love the texture of this bread. And I can't resist to the homemade bread!