Honey Wheat Bread

 This bread combines the best of both worlds: light and fluffy white flour with hearty and flavorful flour. Honey makes any recipe feel just a bit more wholesome. We start baking this every fall when it's time to head back to school. It's perfect for a homemade sandwich.
4.88 from 8 votes

A recipe you’ll turn to again and again, this versatile sandwich loaf relies on a blend of white and whole wheat flour to create a perfectly light and soft honey wheat bread.

sandwich loaf of honey wheat bread, cut side facing out

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One of the best homemade sandwich breads

Homemade is a beautiful thing to make with your family. Kids love making it, and with this recipe, they’ll love eating it too. If they’re old enough to help with the kneading-which is messy but fun-they’ll leave feeling like they’ve accomplished something special. The best part is that homemade bread tastes better than any other kind of store-bought sandwich or toast–it has an incredible fresh flavor and texture that can’t be beat. Here are some tips on making your own soft honey wheat sandwich bread at home.


water, honey, wheat flour, white flour, and butter on wooden board

The kneading process

grid of 3 images showing kneading bread by hand

Knead the dough with both hands by pushing it away from you, then folding it back towards you. Do this repeatedly for about 8-10 minutes or until the dough is elastic and smooth and no longer sticks to your hands. You willl notice the dough change from rough to smooth as you knead.

Tips on shaping your loaf

Shape the dough into a loaf by lightly stretching it in a 9 x 18-inch rectangle shape. Fold the corners of dough together and roll it back up like a log with seams on one side, then put it seam-side down into an oiled loaf pan.

How to tell when it’s done

When it’s done baking, the top of the loaf will be golden brown and firm. If you tap on the side, there should be a “thud” sound, like the loaf is hollow inside.

Of course, this advice is not an exact science. For the best results, get an instant-read thermometer and starting checking the internal temperature of the bread at 30 minutes of bkaing. It’s done when it’ss 195-200 degrees in the center.

If you’re used to baking with only white flour, the darker color of this bread can be tricky to gauge.

Tips for success

  • Before you mix up your dough, make sure your ingredients are room temperature. Hard butter will have a tough time kneading into the dough.
  • Your rise times will be longer if it’s cold or if your house is a little chilly. You can also turn on the oven for about 5 minutes at 350 degrees. Turn it off, and you’ll have a nie cozy place for your dough to rise.
  • Don’t cover your rising loaf with a tea towel; you don’t want it to stick. Greased plastic wrap is best.

Grab your pretty recipe printable

Click here or on the image below to get this pretty, vintage-inspired recipe to tuck in your recipe binder. It’s a free, instant download.

mixing bowl with dough and styled recipe

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More sandwich bread recipes you will love

If you’re looking for a delicious recipe that will be enjoyed by all the family then this is it. With our soft honey wheat bread recipe, there’s no need to ever buy store-bought again: you will never go back. Enjoy!


loaf of honey wheat bread on cutting board
4.88 from 8 votes

Light & Soft Honey Wheat Bread

Print Recipe
 This bread combines the best of both worlds: light and fluffy white flour with hearty and flavorful flour. Honey makes any recipe feel just a bit more wholesome. We start baking this every fall when it’s time to head back to school. It’s perfect for a homemade sandwich.
Prep Time:30 mins
Cook Time:35 mins
rising:2 hrs
Total Time:3 hrs 5 mins
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  • 1 ¾ cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup lukewarm water
  • 2 tablespoons softened butter
  • 2 tablespoons honey
  • 1 1/4 teaspoons salt
  • 2 teaspoons instant or active dry yeast


  • Mix the ingredients. Add all ingredients to the bowl of an electric stand mixer or a large mixing bowl. Combine until a dough forms that holds together and does not stick to the sides or bottom of the bowl. As the butter melts and is worked into the dough during kneading, it will make the dough more hydrated, so hold off on adding any more water now, even if it seems a bit dry.
  • Knead the dough.  Knead for ten to fifteen minutes until it is smooth, soft, and reaches the windowpane stage (meaning that when the dough is stretched, a translucent area appears).  If the dough is still dry after a minute or two of kneading, sprinkle on water a teaspoon at a time. Different brands of whole wheat flour can absorb moisture differently, so
    stretched out dough that is fully kneaded
  • The first rise. Shape the dough gently into a ball and place it into a clean, lightly oiled bowl. Cover with a clean, damp tea towel and place into a warm place to rise. Let the dough rise 60 minutes until it is puffy and has doubled in size.
    puffy, risen wheat bread dough
  • Shape into a loaf. Spray the loaf pan with nonstick cooking spray. Gently stretch the dough into a rectangle. Use your loaf pan as your guide and make the short side of the rectangle the same length as the longer side of the loaf pan. The rectangle will be about 9 x 18 inches. Tuck in the corners and top of the dough. Think of the saying “shoulders in, head down.” Keep rolling into a log. Tuck the ends under. Pinch the seams closed and place the loaf, seam side down, into a lightly oiled loaf pan.
    dough rolled into log
  • Allow to rise again. Cover with heavily greased plastic wrap and place in a warm place to rise again until the dough rises to be one inch above the top of the loaf pan. The bread will rise very slightly as it bakes, so make sure you are happy with the height of the bread before you bake it. Towards the end of the rising time, preheat your oven to 350 degrees.
    risen loaf of bread topped with plastic wrap
  • Bake.  Bake at 350 for 45-50 minutes, until the loaf sounds hollow when tapped. If you have an instant-read thermometer, check the temperature. Whole wheat loaves can be difficult to eyeball since they are darker, to begin with. The finished bread should be between 195-200 degrees. Remove the bread from the loaf pan and allow it to cool fully on a wire rack
    baked loaf of sandwich bread in pan


This bread freezes very well! Fully cool, slice, and put in a bread bag so you can pop out individual slices for toasting.
Want to increase the whole wheat flour?  You can!  Just substitute more of the all-purpose flour for whole wheat.  The result won’t be quite as light. 
Download a pretty, vintage-style recipe printable at the bottom of this post.  


Calories: 70kcal | Carbohydrates: 13g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 199mg | Potassium: 17mg | Fiber: 1g | Sugar: 2g | Vitamin A: 63IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg
Course: bread
Cuisine: American
Keyword: honey wheat bread, sandwich bread with wheat flour
Servings: 16 slices
Calories: 70kcal
Author: Katie Shaw
Did you make this recipe?Tag me @heartscontentfarmhouse so I can see!
signature with strawberries

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5 thoughts on “Honey Wheat Bread”

  1. 4 stars
    I have a 99 yr old brother Joe who will only eat wheat flour. He didn’t even know I added some bread flour with your recipe and it came out lovely. As long as Joe is happy and he eats, because Joe is having trouble eating, but he is eating your bread and that makes me very happy. Thank you for sharing.


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