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!
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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.
Jeanette says
Can I add a grain soak to this recipe?
Brandy says
I don’t see why not, I’m not sure what adjustments would need to be made.
Ann says
What is the carb count
Brandy says
Hi Ann, I’ve never calculated carbs in a recipe before.
Alex says
Hi tried the recipe….. the bread was delicious….. but can I swap shortening and use coconut oil instead? Thanks!
Brandy says
Hi Alex! I don't see why not. I haven't tried it, but have used coconut oil for many other baking recipes with great success! 🙂
Kari says
Love this recipe. Have you ever tried to make it into dinner rolls instead of just loaves?
Brandy says
Not this particular recipe, but you totally could! Make the dough normally then follow the directions here for the rise, shaping, and baking! https://gluesticksblog.com/dinner-rolls-recipe/
Krysta N. says
I made this recipe as 24 dinner rolls tonight and they were DIVINE. I used about 4tsp instant yeast (no proof, just tossed it in with all the warm water), white whole wheat and just over 2 cups of all purpose flour (didn't need the full 3 cups). I also used refined coconut oil (scooped while solid) instead of shortening. I followed the roll instructions you linked in your comment and brushed with butter when they came out of the oven. SO yummy. I can see how this would be a great bread loaf! If it is helpful information, I found that the rolls needed a couple extra minutes to brown on top when baked in a glass baking dish as opposed to a dark-colored metal baking sheet. I split them between the two to bake all 24 at once and thought that was interesting.
Brandy says
Great info! These would make amazing rolls and I’m glad to hear about the alterations you made. I’ll try using coconut oil next time too!
Cathy Longoria says
I truly enjoyed making this bread. Thank you for the recipe. I especially love the smell in my home while rising and baking. It lasts all day.
Brandy says
I feel the same way! Smells so good! So glad you enjoyed the recipe. 😊
Sara says
Hi Will this recipe half for a single loaf?
Brandy says
Hi Sara! You can make a single loaf!
Niki says
I let the bread rise for 60 mins instead of 40 the second time around because they didn’t look big enough but when I put them in the oven one of them collapsed. The other did too but not as much. What did I do wrong?
Brandy says
Hi Niki! I've had this happen sometimes over the years and never really knew why. Most loaves turned out fine, but then there was always one that flattened and made me feel like I couldn't bake, haha. I've heard it can happen if the dough is over-worked (kneaded too long), not kneaded long enough or the dough was left to rise too long. Maybe one of those happened to you, it's hard to know!
Sue says
This is now my most favorite wheat bread! Soft and delicious, not dense-doorstop wheat bread. I used coconut oil instead of shortening.
Brandy says
So good to heart and I'll have to try making it with coconut oil!
Ladd says
Awesome bread, thanks! What is the best way to store it?
Brandy says
I store mine in a plastic bag on the counter for up to 3 days. You can also freeze it!
Niki says
Hi Brandy,
What oil would you recommend as a replacement to the shortening? I need to make it dairy free so can’t do butter..
Thanks,
Niki
Brandy says
You might try canola oil! This is my go-to oil for other recipes.
Kim says
Thanks so much for this yummy & simple bread recipe. As a diabetic, it's often hard to find quality products in stores, so I find myself searching for homemade recipes. I often have to search quite a bit for ones that don't use sugars as well so was pleased to see your recipe use natural honey instead. 😀 As I'm also watching my weight, I do use coconut oil instead of shortening and do use a 3 to 1 ratio of wheat to white flour instead of a 50/50 ratio, but the recipe still works great and the family loves it! They ask me to bake this regularly. Thanks so much for a great and easy recipe.
Brandy says
So glad to hear!!
Siti Gurung says
Hello there,
Have you tried full wholemeal flour instead 50/50 flour?
Will there be a difference in texture of the bread?
Brandy says
Hi Siti! I have not made this with 100% wheat bread, just because I prefer a mixture, but you can make it with all whole wheat flour! There will be a difference, it will taste stronger like wheat and might not be as light, but it will still work great!
Renee Bentz says
Can you make this with all all purpose flour? Asking have made your honey wheat bread into a sandwich bread in a 16x4x4 bread pan successfully! But I can’t find a white bread recipe that will work in that pan!
Brandy says
I don't see why not!
Millie says
Making bread for the first time. What size pan did you use?
Brandy says
9" x 5". Good luck!! 🙂
Anne says
What kind of shortening can I use? Is butter ok?
Brandy says
Hi Anne! You can use butter.
Debra says
Brandy, I never comment but this bread is so delicious! My whole family enjoyed it so much that I had to thank you.
This is my first attempt at whole wheat and I was worried it would be too dense.
Nope! It rose so high and is so fluffy! It was sheer torture waiting 30 minutes before digging in.
Thank you from my whole family. 10+ stars on this recipe! 🙂
Debra
Brandy says
This made my day! I’m so glad your family enjoyed it!
Donna says
Can this be made in a breadmachine?
Brandy says
Hi Donna! I haven't tried making it in a bread machine before. I'm sorry!