Honey Wheat Bread

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.

Ideal for sandwiches or simply enjoyed on its own, this recipe promises a loaf that’s both nutritious and satisfying. The perfect yeast bread recipe for picky people 😊.

finished loaf of honey wheat bread sliced on cutting board

Soft 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.
Prep Time 30 minutes
Cook Time 35 minutes
rising 2 hours
Total Time 3 hours 5 minutes
Serving Size 1 loaf

Equipment

Ingredients 

  • 1 ¾ cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup lukewarm water
  • 2 tablespoons softened butter unsalted
  • 2 tablespoons honey
  • 1 ¼ teaspoons salt
  • 2 teaspoons instant or active dry yeast

Instructions 

  • 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.
    ingredients in mixing bowl.
  • 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 the water a teaspoon at a time. Different brands of whole wheat flour can absorb moisture differently, so you may need to adjust a little.
    grid of kneading process for bread dough.
  • 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 for 60 minutes until it is puffy and has doubled in size.
    Two images showing stages of bread dough proofing. The first image displays a small ball of dough in a floral patterned bowl, indicating the beginning of the proofing process. The second image shows the same dough, now doubled in size, filling the bowl .
  • 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.
    These images depict the shaping of bread dough. The first image shows a greased loaf pan next to a rolled-out piece of dough on a marble countertop, while the second shows the dough being folded and shaped into a loaf.These images depict the shaping of bread dough. The first image shows a greased loaf pan next to a rolled-out piece of dough on a marble countertop, while the second shows the dough being folded and shaped into a loaf.
  • Second rise. Cover with heavily greased plastic wrap and place in a warm place to rise again until the dough rises to 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.
    wo images illustrating the final proofing and baking of the bread. The first shows the dough in the loaf pan before baking, risen to just below the rim. The second shows the dough after the final rise, now cresting over the top of the pan, indicating it's ready to be baked.
  • 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. Wait to slice until the loaf is fully cooled.
    fully baked loaf in pan.

Notes

Having trouble? Read my best bread tips for help. 
This bread freezes very well! Fully cool, slice, and put in a bread bag to 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. 
 

Every autumn, as the air gets crisper and the leaves start to turn, I find myself gravitating back to the kitchen, eager to fill the house with the comforting aromas of baking bread. And this recipe holds a special place in my heart and my kitchen. It’s become something of a back-to-school tradition for us.

On those busy mornings when the kids are dashing out the door, and I’m juggling a million tasks, knowing that I can send them off with a sandwich made from this deliciously wholesome bread gives me peace of mind.

Bread Baking Tips

  • Mixing: When mixing the ingredients, do so at a low speed initially to prevent flour from flying everywhere and to ensure that ingredients are combined evenly before kneading.
  • Cooling: Allow the bread to cool completely before slicing to ensure the texture sets properly and you don’t crush the crumb.
  • Baking: If you notice the bread is browning too quickly in the oven, tent a piece of aluminum foil over the top to prevent it from burning while it finishes baking.
  • First Rise: Ensure your dough is rising in a warm, draft-free spot. If your kitchen is cool, you can create a proofing box in your oven. Turn it on to the lowest setting for a minute, then turn it off and place your dough inside to rise.

Key Ingredients and Tools

Here are a few important ingredients for the Light and Soft Honey Wheat Bread:

  • Whole Wheat Flour. Found in the baking aisle, this flour adds a nutty flavor and rich nutrients. It’s important for a hearty texture and fiber content.
  • Honey. Typically located in the sweetener section, honey not only sweetens the bread but also helps to retain moisture for a softer loaf.
  • Instant or Active Dry Yeast. This can be found in the baking aisle and is a critical ingredient for the bread to rise and develop its structure.

Each of these ingredients plays a vital role in the success of your bread. They’re commonly available in most grocery stores, but if you find yourself missing one, there are often substitutes like maple syrup for honey or all-purpose flour for whole wheat in a pinch.

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

Loaf Pan. Using the right size loaf pan is crucial; an 8 x 4 inch pan is typically perfect for honey wheat bread to achieve the ideal shape and ensure even baking.

Mixing Bowls. Having a set of mixing bowls in various sizes helps you organize your ingredients and makes the mixing process more efficient.

Measuring Cups and Spoons. Precise measurements can make or break a bread recipe, so having a full set of measuring cups and spoons is essential.

Wooden Spoon or Dough Whisk. A sturdy wooden spoon or a specialized dough whisk can make the process of mixing the dough easier and more effective.

Kitchen Scale. For bread baking, weighing your flour and other ingredients can lead to more consistent and professional results.

Bread Knife. A good bread knife is necessary to slice your homemade honey wheat bread cleanly without crushing it.

Serving Suggestions

This is the ideal bread recipe for your morning toast or lunchtime sandwich.

Troubleshooting and Help

My dough isn’t rising, what did I do wrong?

Consider the spot where you’re letting the dough rise; it should be warm without any drafts. Sometimes, it just needs a bit more time, so be patient.

The bread is baking too quickly and getting too dark. What can I do?

If your bread is browning too fast, tent it with aluminum foil. This will deflect some of the heat and slow down the browning process.

Can I make this bread without a stand mixer?

Sure thing! Your hands are great tools for mixing and kneading dough. It’s a bit of a workout, but think of the amazing aroma of baking bread as your reward for the effort!

Remember, bread-making is a journey, so each batch is a step towards your perfect loaf. Keep going, you’ve got this!

Storing Homemade Bread

Remember, homemade bread doesn’t have preservatives, so it won’t last as long as storebought.

Room Temperature Storage: Once the bread has completely cooled, wrap it in plastic wrap or place it in a resealable plastic bag. You can also use a breadbox if you have one. It will stay fresh for about 3-4 days.

Freezing Instructions: If you want to keep the bread longer, slice it first, then wrap it tightly in plastic wrap, followed by a layer of aluminum foil or place it into a freezer bag. This way, you can take out just what you need, and it’ll last in the freezer for up to 3 months. To thaw, leave it out at room temperature or toast it straight from the freezer.

I always make 2-3 loaves at a time and stock my freezer.

More Sandwich Breads to Love

Sandwich bread is easy and practical. Here are some more to try.

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

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 incredibly fresh flavor and texture that can’t be beaten.

Honey Wheat Bread

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Recipe Rating




29 Comments

  1. Hello, I was wondering if I could make this recipe ahead at all? Like could I do the first rise, refrigerate and then finish the next day?

  2. 5 stars
    Hey I’m looking forward to trying this recipe, I like to keep track of my calories and I see it’s 70 calories is that for one slice ?

  3. Hi! Would this recipe work if I use bread flour and white whole wheat flour in the measurements in the recipe?

  4. Hello. Could I use the same recipe but put it in my bread machine on the whole wheat setting? Is there anything I should adjust or any reason it wouldn’t come out the same in the machine? My first attempt came out like a brick, not your recipe but a different one. I am trying to find one that will work.

  5. your bread looks beautiful. I want to make it but would like 2 loaves. While doubling the ingredients, do I double the yeast too ???? it seems 4 tsps. would be a lot.
    Thank you.

  6. 5 stars
    Best bread I’ve made so far. I made a few changes. I used 2 cups white bread flour and 3/4 cups whole wheat flour. Added 2 tablespoons wheat gluten. Olive oil instead of butter. 2 1/4 teaspoons rapid yeast. Delicious bread.

  7. Would it work to use:
    1 c AP flour
    3/4 c Oat flour
    1 c Whole wheat flour

    I have never baked with oat flour before and am unsure if it will change the texture and rise much/at all.

    1. hey Jack, oat flour doesn’t have gluten so I do think the rise will be affected a little. but since you have mostly wheat flour it should still rise enough. I’d give it a shot!

      1. Thank you for your reply. I am going to make it as it is written, then try adding some oat flour (or oats?) the next time.
        Maybe I will try adding just a bit of wheat gluten to offset the oats.

  8. 5 stars
    I’ve baked this a few times, super easy bread recipe!

    I do like to combine my while wheat flour and water at least an hour before baking. It shortens the kneading time a lot

  9. Can I add seeds to this recipe and can it be made in a bread machine. I don’t do bread machine but my friend does. Thanks

  10. 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.