Honey wheat bread is soft and light, but sturdy enough to slice into a sandwich. Made with 50/50 whole wheat and white flour. Makes 2 loaves.
Looking for another delicious white bread recipe? Try our Amish white bread or English muffin bread!
If you are like me and prefer homemade white bread to wheat bread you NEED to try this recipe! It contains whole wheat and isn't dense like many wheat recipes. I've been baking up loaves of homemade bread for 20 years and still haven't found a recipe for 100% whole wheat bread that I love, but this half and half loaf is divine.
Why I Like This Recipe
- No sugar. ⅓ cup of honey is all you need for a perfectly sweet bread. No sugar required.
- Light and fluffy. This honey wheat bread is half whole wheat and half white flour. Sweetened with honey, it is RIGHT UP THERE on the list of favorites with our Amish white bread recipe. I make loaves of this for the kids to use for toast and sandwiches.
- Makes 2 loaves. One recipe will yield 2 loaves of bread, one to eat fresh and a second to share with a friend or wrap up for another day. This bread freezes beautifully, too!
What Others Are Saying
These are the prettiest loaves I have ever made! I love the subtle touch of the honey (rather than sugar) and the mixture of whole wheat flour (I grind my own) and white flour (I use King Arthur's bread flour). This recipe makes the perfect sandwich bread with the nuttiness of wheat bread. Thank you so much for an easy and easily adaptable recipe. I think this will become my go-to. ---Shelley
Everything about this recipe is perfect! The end result was a beautiful, delicious loaf of bread (or two)! My new favorite! ---Cindi
The loaves were spectacular 🙂 my two little girls raved about your recipe and insisted to always have "mommy's bread" instead of store bought. ---Stephanie
Jump to:
Just look at that texture! Soft and light and so easy to slice. Make sure to brush the top with butter to make it even softer. This bread stays fresh for 2 days on the counter and freezes well.
Tips and Tricks
- Bread-making tip: Stand mixers make mixing and kneading a breeze, but not everyone has one. I like mixing my dough by hand using my Danish dough whisk. If you're a die-hard wooden spoon fan, I challenge you to try a dough whisk. Works like a dream to mix the dough, and then you can knead it by hand.
- Letting the dough rise: The dough will rise faster in a warm spot. I preheat my oven for 1 minute, then shut the heat off. It makes the oven just warm enough for the dough to rise.
- Proofing the yeast: I like proofing the yeast with warm water and sugar. Place a plate on top of the bowl and let it sit for 5 minutes. If you use instant yeast, you do not need to do this, but I typically do it out of habit, regardless of what type of yeast I use.
Ingredients
- Flour: You can absolutely make this bread with 100% whole wheat flour. I prefer a 50/50 blend of whole wheat and white flour so that is what I use.
- Yeast: Dry active or instant yeast works well for this recipe. I always proof my yeast for bread, whether it is dry active or instant.
- Shortening: If you'd prefer to use butter, you can, but my recipe is old and uses shortening and yields fabulous results, so I don't question it.
- Water: Warm water is used to proof the yeast and activate it.
- Honey: No need for sugar (though you can use it if you prefer); it adds a beautiful sweetness to the bread.
- Salt: For flavor.
See the recipe card for full information on ingredients and quantities.
How To Make Soft Wheat Bread
Step 1: Combine ½ c. warm water and yeast in a small bowl. Cover and let proof for 5-10 minutes or until yeast is bubbly.
Step 2: In a large bowl, combine the rest of the water, honey, shortening, and salt. Add yeast mixture and stir.
Step 3: Stir in whole wheat flour. Mix for 2 minutes.
Step 4: Stir in all-purpose flour 1 cup at a time until a soft dough forms.
Step 5: Knead on a lightly floured surface for 5 minutes, until the dough is elastic.
Step 6: Lightly oil the mixing bowl (2 tsp.) and place the dough into the bowl. Turn the dough over so that the oiled side is facing up. Cover and let rise in a warm place until doubled (60-80 minutes).
Step 7: Punch the dough down and divide it into two sections, and form them into loaves. To form into a loaf, roll the dough into a 9" x18" rectangle. Roll up the 9" side. Pinch edges to seal.
Step 8: Place into greased bread loaf pans. Cover and let rise for an additional 40 minutes.
Step 9: Heat the oven to 375 degrees and remove all racks except for the bottom rack so that the tops of the bread are in the center of the oven. Bake bread on the bottom rack for 40 minutes or until tops are a deep brown and the loaves sound hollow when lightly tapped.
Step 10: Remove from pans while hot and brush with butter. Cool for 30 minutes before slicing.
Honey Wheat Bread FAQs
For wheat, I like to grind my own if I have wheat berries on hand. The wheat tastes so much better when ground fresh, but that isn't always an option, so my second favorite is King Arthur's 100% whole grain wheat flour. For white flour, I generally use bread flour or all-purpose. I've switched back and forth many times, and honestly, I can’t tell a difference between the two for most recipes. This batch of honey wheat bread was made using all-purpose flour.
I like putting ½ c. of the warm water into a small bowl with the yeast and 1 tsp. of sugar (if the recipe calls for sugar. This recipe calls for honey, so I leave the sugar out and just proof the yeast with warm water. Give it a stir. Place a small plate on top and let it sit for 5 minutes. When you go to add the rest of the ingredients, make sure to subtract the ½ c. of water and 1 tsp. of sugar that you already used for the yeast proofing.
The top should be nice and golden, and when you tap the top it should sound hollow. When you've achieved both, pull those loaves out of the oven and brush with butter. They're done!
More Bread Recipes To Bake
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Honey Wheat Bread
Ingredients
- ½ cup warm water
- 4 ½ teaspoon yeast (2 packages)
- 1 ¾ cup warm water
- ⅓ cup honey
- ¼ cup shortening
- 1 tablespoon salt
- 3 cup whole wheat flour
- 3-4 cup all purpose flour
- butter
Instructions
- Combine ½ c. warm water and yeast in a small bowl. Cover and let proof for 5-10 minutes or until yeast is bubbly.
- In a large bowl combine the rest of the water, honey, shortening and salt. Add yeast mixture and stir.
- Stir in whole wheat flour. Mix for 2 minutes.
- Stir in all purpose flour 1 cup at a time until a soft dough forms.
- Knead on a lightly floured surface 5 minutes, until the dough is elastic.
- Lightly oil the mixing bowl (2 tsp.) and place dough into bowl. Turn dough over so that oiled side is facing up. Cover and let rise in a warm place until doubled (60-80 minutes).
- Punch dough down and divide dough into two sections and form into loaves. To form into a loaf roll dough out to a 9"x18" rectangle. Roll up the 9" side. Pinch edges to seal.
- Place into greased bread pans. Cover and let rise for an additional 40 minutes.
- Heat oven to 375 degrees and remove all racks except for the bottom rack so that the tops of the bread are in the center of the oven. Bake bread on bottom rack for 40 minutes or until tops are a deep brown and the loaves sound hollow when lightly tapped.
- Remove from pans while hot and brush with butter. Cool 30 minutes before slicing.
Jewell says
Brandy, I am so thankful I found your blog! Everything I have tried on your website has turned out beautifully!! Thank you again!
Jewell
Brandy says
Thank you so much Jewell, this made my day and I'm so glad that the recipes have worked out for you!
Michelle says
This didn’t work out for me, it was too dry and didn’t rise. Wish the recipe would tell
You to use 3 or 4 cups of regular flour.
Have to start over
Brandy says
It says 3-4 because some might only need 3 cups and others might need 4, depending on humidity and other factors. I need 4, but those in drier climates might only need 3. Making bread has variables and you go by the feel of the dough.
Patty Crocker says
Just took a loaf out of the oven, and pray it taste as good as it smells...something tells me it's going to❣️
Brandy says
I’m sure it will! Enjoy! 🙂
Monica says
Can I use a vegan butter in this recipe rather than regular butter?
Brandy says
I haven’t tried eating or baking with vegan butter, I’m sorry!
Shelley says
I began making homemade bread after I retired in January 2022. I invested in a good stand mixer and have tried many recipes, but never "got it right" because my bread never produced those lovely domed loaves. After some research I learned that the issue was mostly the bread pans I use (they are 4 1/2 by 12 long loaf pans). I found a conversion formula to adjust a recipe for 2 9x5 pans to my pan size and applied it to your recipe. These are the prettiest loaves I have ever made! I love the subtle touch of the honey (rather than sugar) and the mixture of whole wheat flour (I grind my own) and white flour (I use King Arthur's bread flour). This recipe makes the perfect sandwich bread with the nuttiness of wheat bread. Thank you so much for an easy and easily adaptable recipe. I think this will become my go-to.
Brandy says
Shelley, I’m so glad to hear this!
Cindi says
Everything about this recipe is perfect! The end result was a beautiful, delicious loaf of bread (or two)! My new favorite!
Stephanie says
Hi Brandy! First time follower.
Just wanted to share my concerns: I followed this to a T (using my kitchenaid stand mixer) and could only get to 2 C of all-purpose before it got DENSE. Really dont know what you consider a soft dough but this was stiff. I moved on to the floured-surface step hoping working it with my hands would loosen it up and it was really hard to knead. Only made it about 2 minutes. I hope its elastic enough! Its pliable but if i stretched too far it would break off into a slab. In fear of already having over worked it, it's now in the resting phase. Still hopeful it will rise and be fluffy! Really worried it's going to be a brick. 😅 Any advice? Can I still divide it and make two loaves despite using significantly less flour? I'll keep you posted!
Brandy says
Hi Stephanie! How did it turn out? Using less flour isn’t a bad thing if your dough was feeling stiff. Lots of things could affect it (humidity, etc.). I always use the full amount in this recipe and it turns out great for my environment.
Stephanie says
Hey Brandy! I never received notice that this was published but I'm grateful for your response! Maybe it is a humidity thing. 🤔 We are in a dry part of the states.
I came back to repeat the recipe so obviously it worked out! The loaves were spectacular 🙂 my two little girls raved about your recipe and insisted to always have "mommy's bread" instead of store bought. My husband was disappointed it didn't have a pumpkin filling! (He came into the kitchen and spied a "roll" resting on the counter & thought I was prepping dessert. Sorry babe! Still delicious though.)
Today I ditched the countertop mixer & stuck with my hands. The dough was much more pliable by step 4, so perhaps it just became overworked by the machine. I was able to get up to 2.5C of AP flour this time. The loaves were a little on the small side the first go around – didn't rise a whole lot in the pans – but was still the perfect size for sandwich bread & toast 🧡 This second batch is HUGE. About to load in the oven & I'm sure this go-around is gonna be even more fantastic!
Brandy says
Stephanie, I’m so glad to hear this! Sounds amazing!
Steffany Alvaresi says
This is where I should have asked this.. Mine are very small and pretty dense. I do it by hand and only add about 2 cups of AP flour as well. Should the dough be really sticky then whole time? I've made 6 and only 1 has been tall and fluffy and that onecthevdough was sticky 🤔. Always delicious! I want it to be correct though!
Brandy says
Hi Steffany! My first thought would be your yeast, but if one of yours turned out fine then the yeast is probably ok. The dough is sticky, but you should only need a small amount of flour to knead it. Is it possible that you used a little too much flour when handling the other loaves? I wish I could help more!
Hope says
Can I store this so it can last the week? If so, how do I store it? A bread box?
Brandy says
It will stay fresh in a breadbox for a few days! I’m not sure it would last a week without getting a little dry.
Lori Hutchison says
This bread is the best! Will be my go to recipe for Honey Wheat… better than store bought. So light & fluffy. I can’t post a picture because it didn’t last long enough! Great addition to my bread recipes
Brandy says
Lori, I’m so glad to hear this!
Nathalie says
Hi Brandy, I’ve been doing the bread a few times but the last time when slicing my bread there are big holes in the slices, do you know why or what I’m doing wrong because before that everything was perfect and when the bread is sliced they are thick. Thanks for your tips/advice
Brandy says
Hi Nathalie! I’m not sure what would cause that! I’ve heard that the yeast, or gasses released during the baking process can sometimes do this, but I’m not sure how to prevent that. Especially if you make it exactly how you did last time. I’m sorry!
Julia says
I was so happy I found this recipe, my husband and I love honey wheat bread. Have been looking for a recipe I could make at home. Thank you so much for sharin!
Brandy says
You’re welcome! 😊
Kim Minick says
Thank you for this recipe! I followed the recipe exactly as written and it turned out perfectly! I’m not an experienced bread maker, so I was a little nervous about trying it. But both my husband and I give it two thumbs up.
Brandy says
So glad to hear!!
Katja Beh-Forrest says
This is so straightforward and just a great recipe. The only thing I did differently was swap butter for the shortening, but they came out so well. It's my new go-to sandwich bread. I'll definitely be making it a few times a month. Thank you.
Brandy says
So glad to hear!!
Marion says
I was wondering. I am wanting to try this but 1 tbsp of salt is alot. Do you think I could reduce this. I need to watch my hubbys intake of salt
Brandy says
Hi Marion, absolutely! You could probably reduce it by half and it would be fine. I have other bread recipes that I use that make two loaves and use 1 1/2 teaspoons of salt.
Jeanette says
Hi, I used butter instead of shortening and replaced some water and flour with sourdough discard and it turned out perfect. I’m never sure of what shortening is as, in Australian, we have butter or margarine.
Brandy says
So glad to hear! Shortening is similar to lard (only vegetable oil based). Butter is a wonderful substitute!
Steffany Alvaresi says
I've made 6 loaves now and all but 1 have been pretty flat. Not tall and fluffy like yours. Any suggestions?? Either way absolutely delicious!
Sandeep says
Tried this recipe with butter and turned out to be delicious. Just wanted to know if I interchange butter with coconut oil or shortening is the quantity used same? Thanks for sharing.
Brandy says
Hi! I think that would be fine! My grandma used to make hers with shortening. 🙂