Don’t be intimidated about making your own bread! This Honey Whole Wheat Loaf recipe is soft and perfect for sandwiches!
Do you have a bread machine? They’re really useful, but they do take up a lot of space. And some of the machines make an oddly-shaped loaf.
What if you could make your own bread WITHOUT a bread machine? And make a double loaf with no extra effort?
This Honey Whole Wheat Loaf recipe is so easy. I consider it a high-energy recipe with my ADHD, so I only make this on days when I have the mental capacity. But it tastes SO good and is worth the effort.
Are you intimidated by making your own bread? Don’t be- this is one of the easiest recipes out there. I’m not an amazing baker, but this always turns out pretty well. The combination of whole wheat and white flour makes this bread soft but with a good amount of whole grains.
Scroll to the bottom of the post to get to the recipe card. Or keep reading for a step-by-step tutorial!
Is this cheaper than buying bread from the store?
I calculated the cost of the ingredients, and each loaf of bread came out to about $1.15 each. This type of bread can sell for $1.79 or more at the grocery store.
It’s not a HUGE savings, but I believe it tastes a lot better than store-bought bread. It’s made with fewer and more simple ingredients. And it’s great on days that you can’t get out of the house but want bread.
Tips for a better bread
- The type of flour isn’t too important, although you professional bakers may say otherwise! I’ve used bread flour instead of all-purpose flour before and this has turned out fine.
- The amount of all-purpose flour varies depending on how wet the dough is. You may have to add 1 or 2 extra cups of flour to get the dough to come off the sides of the bowl.
- I know the bread is done baking when I gently knock on the tops of the loaves. They’ll sound somewhat hollow. Or if you have a thermometer, the internal temperature should be between 195 and 210 degrees.
- Whole wheat flour
- All purpose flour
- Melted butter
- Active dry yeast (Instant yeast would work fine too)
- Warm water
How to make
In a large mixing bowl, mix whole wheat flour, honey, melted butter, salt, and yeast until well mixed. Add the water, then mix on low speed with a dough hook attachment, scraping the sides of the bowl.
Stir in all-purpose flour, 1 cup at a time, to make the dough easy to handle.
Transfer dough to a lightly floured surface. Knead the dough for about 10 minutes, then place in a greased bowl and cover with a towel or plastic wrap. Let sit in a warm place (Like your kitchen counter) for 40-60 minutes, letting the dough rise until it’s doubled in size.
Set the bread dough on a lightly floured surface and cut in half, then roll out each one and tightly roll them into a loaf shape, pinching the edge of the dough into the roll to seal.
Place each one seam side down in a greased 9×5 or 8×4 inch loaf pan. Cover and let rise for 35 to 50 minutes until the dough has doubled in size.
Preheat oven to 375 degrees, then bake on the bottom rack for 40-45 minutes until the loaves are golden brown and sound hollow when tapped.
Remove from the pans onto a wired rack, then brush with melted butter if desired. Let the bread cool completely before slicing.
How to store
Once the bread has cooled to room temperature, store it in an airtight container. On the countertop, it’ll stay fresh for 2-3 days. But in the fridge, it’ll stay fresh for 5-7 days. That’s where I usually keep my leftover bread!
What to do with this bread
Honestly, I could just stuff my face with plain slices of bread, this is that good. But here are some other more civilized ways I’ve used it:
- Make grilled cheese sandwiches
- Topped with butter or honey butter for an easy side
- Cut into chunks to make French toast casserole
Bread making seems intimidating if it’s your first time, but at least give it a try. You may feel like a professional, like I did my first time!
Print this Honey Whole Wheat Bread recipe now:
- 3 cups whole wheat flour
- 3-4 cups all-purpose flour
- 1/3 cup honey
- 1/4 cup melted butter
- 3 teaspoons salt
- 4 1/2 teaspoons active dry yeast (or 2 packets)
- 2 1/4 cups very warm water
- In a large bowl, mix whole wheat flour, honey, melted butter, salt, and yeast until well mixed. Add the water, then mix on low speed, scraping the edges of the bowl.
- Stir in all-purpose flour, 1 cup at a time, to make the dough easy to handle.
- Place dough on a light floured surface. Knead the dough for about 10 minutes, then place in a greased bowl and cover for 40-60 minutes, until the dough has doubled in size.
- Set the dough on a floured surface and cut in half, then roll out each one and tightly roll them into a loaf shape, pinching the edge of the dough into the roll to seal. Place each one in a greased 9x5 or 8x4 loaf pan. Cover and let rise for 35 to 50 minutes until the dough has doubled in size.
- Preheat oven to 375 degrees, then bake on the bottom rack for 40-45 minutes until the loaves are golden brown and sound hollow when tapped. Remove from the pans onto a wired rack, then brush with melted butter. Let the loaves cool completely before slicing.
Nutrition Information:Yield: 32 Serving Size: 1
Amount Per Serving: Calories: 99Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 233mgCarbohydrates: 21gFiber: 2gSugar: 3gProtein: 3g
Jaime is a Nutrition Coach and professional writer. She enjoys cooking easy meals, running, and learning more about food.
Jaime specializes in helping women with ADHD learn to meal plan and cook healthier meals without getting overwhelmed.