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Dorothy Thomas

Honey Wheat Bread Recipe

A wholesome, slightly sweet, and nutty homemade bread made with whole wheat flour and honey. Perfect for sandwiches, toast, or simply enjoyed with butter!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 hours 50 minutes
Servings: 1 12
Course: Bread, Side Dish
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 360ml 1 ½ cups Warm water (110°F/45°C)
  • 7g 2 ¼ tsp Active dry yeast (1 packet)
  • 85g ¼ cup Honey
  • 30ml 2 tbsp Vegetable oil (or melted butter)
  • 240g 2 cups Whole wheat flour
  • 240g 2 cups All-purpose flour (plus extra for dusting)
  • 6g 1 tsp Salt
  • 15g 1 tbsp Flaxseeds or sunflower seeds (optional, for texture)

Equipment

  • Large mixing bowl
  • Stand mixer (optional, can knead by hand)
  • Loaf pan (9x5 inches)
  • Plastic wrap or kitchen towel
  • Cooling rack

Method
 

  1. In a large bowl, combine warm water, honey, and yeast. Let sit for 5-10 minutes until frothy.
  2. Add oil, whole wheat flour, all-purpose flour, and salt. Stir until a shaggy dough forms.
  3. Knead by hand (10-12 minutes) or with a stand mixer (6-8 minutes) until smooth and elastic.
  4. Place dough in a greased bowl, cover with a towel, and let rise in a warm place for 1-1.5 hours or until doubled.
  5. Punch down the dough, then shape into a loaf. Place in a greased 9x5-inch loaf pan.
  6. Cover and let rise for 30-45 minutes until puffy.
  7. Preheat oven to 350°F (175°C).
  8. Bake for 25-30 minutes until golden brown and hollow-sounding when tapped.
  9. Let cool in the pan for 10 minutes, then transfer to a wire rack.

Notes

  • For a softer crust, brush with butter after baking.
  • Store in an airtight container for up to 3 days or freeze for longer storage.
  • Substitute part of the flour with oats for extra texture.