By Honey Whole Wheat Bread – A simple great-tasting and easy to make whole wheat bread. Made with 100% whole wheat flour and honey. The slices are moist, tender, slightly chewy with a beautiful crust and great taste.
Honey wheat Bread
Who doesn’t like a healthy and yet filling Bread? This recipe calls for 100% whole wheat with no white flour added to it. This easy honey whole wheat bread has an awesome density and this makes it hold up well for Sandwiches. It is perfect also for Toasts or and you can also slather some butter over it while it’s still warm.
A lot of people actually feel it’s hard to make a moist 100% whole wheat bread without having to mix it up with some white flour. It’s actually very easy to put together but the problem is that Whole wheat flour is pathetically hard, and if the dough is not properly made, it will result to a bread that is extremely dense and hard as a rock.
Here is the secret to making a great whole wheat Bread. Make sure the whole wheat flour stay hydrated. You can achieve this by mixing all the ingredients together, leave it for a while so that the wheat flour can absorb all the liquid and in the process, the flour gets a bit more softened. The resulting dough will be quite wet but workable. Don’t be tempted to add too much flour at this point, you want the dough to be still sticky, but manageable. Adding too much flour will make the dough too dense.
Another secret is the addition of lemon or vinegar which makes the links in the gluten stronger (i.e it improves gluten development) and it also flavor! These are the important things you need to put in place in order to achieve a moist made whole wheat Bread.
Watch how to make this Easy Homemade Wheat Bread below:
Notes:
- You can replace the lemon juice with vinegar if you choose to.
- Be sure to aerate your flour before measuring
- You can leave the whole wheat bread on the countertop for 2 to 3 days.
- For variation, you can add some oatmeal on the surface of the bread before baking it.
- This recipe calls for 6 cups of whole wheat flour and a half cup for kneading. Note that, you don’t need to use all the half cup for kneading. The lesser you use the better.
Ingredients for making Honey wheat bread
- Whole wheat flour – I like this one
- Honey – sweetens the bread. you can substitute with agave or maple syrup.
- Milk – Adds moisture to the bread. Any type of milk will work for this. (soy milk, almond milk, coconut milk)
- Water – Softens the wheat flour and adds moisture to the bread
- Salt – Balances the flavor, making it more rounded
- Yeast – Rising agent for the cake. I love using this instant dry yeast.
- Olive oil – Helps make the bread flavorful and moist
- Lemon Juice – Helps the yeast work better.
[su_box title=”Other Bread Recipes you might want to try:” box_color=”#c12026″]
- Bread Rolls
- Sweet Milk Bread
- Sausage Bread Rolls
- No-knead Bread Rolls
- No-knead Garlic Knots
- No-Knead Dutch Oven Bread
- Chicken Stuffed Braided Bread
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This wheat Bread recipe uses little and easy to find ingredients and it tastes homemade. I think it’s time to reduce our dependency on the store chemical-laden and make our very own bread!
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This post contains affiliate links. For more information, check out my disclosure.
You can buy some of the items here
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Easy Honey Whole Wheat Bread
Ingredients
- 6 cups Whole Wheat Flour
- 1/2 Cup Whole Wheat Flour Reserved
- 1/2 Cup Honey
- 1/2 Cup Milk
- 1½ cups Water
- 2 Tsp Salt
- 2 Tbsps Yeast
- 6 Tbsps Olive Oil
- 2 Tbsps Lemon juice
Instructions
- Combine all the ingredients together in a large bowl except the reserved half Cup of wheat flour. Mix until a wet dough is formed.
- Cover up the dough with a plastic wrap and leave for about 10 to15 minutes, this will allow the wheat grains to soften and you will be able to knead easily.
- Turn the dough over to your work surface and knead for about 5 to 10 minutes or till it becomes smooth. Use the reserved half cup of flour to dust the work surface of the work table during the kneading process to prevent the dough from sticking.
- Gather the dough into a smooth ball and grease a large bowl with a neutral Oil then well to prevent it from drying out. Then leave it to rise for about an hour or till it's doubled in size.
- Punch down the dough to remove the excess air trapped air and return it to your work surface and shape the bread into two loaves
- Brush your loaf pan with Oil and dust it with some wheat flour then place the loaves inside the prepared pan and leave it to rise again for about 30 minutes or till it's doubled in size.
- Put the loaves inside your preheated oven (350°F) and bake for 25 to 30 minutes or till a toothpick inserted in the middle of the Bread comes out clean.
Nutrition
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Oh, wow! I made this today after watching your video about 15 times and it came out so great! I can’t believe the wonderful texture of this bread that is 100% whole wheat! And it tastes so great, too. I live in FL and it’s quite humid so I probably should have held back another half cup of flour, but I didn’t use any when kneading before putting in the loaf pans and it turned out perfectly. Thank you so much.
Wow, this is encouraging. You are welcome, Kathy.
Just seeing this today. Very explanatory. I’ve made it before, but very hard. This looks more of it. I will try again. God bless you Lola
Amen. Thank you, Phebe.
I love this recipe and I also love Lola’s tips. I’ve made whole what bread before but it was always pretty hard. The bread from this recipe came out soft and delicious. Lola’s tip of “you want the dough to be still sticky, but manageable” really changed the way I approach bread making. Thank you for being such a great teacher.
That’s so good to hear. I’m so glad this recipe worked out well for you.! Thank you for sharing your wonderful review with us. 🙂
Made the wheat bread. Fantastic!
Sounds like you did it justice, I’m so glad the recipe worked out well for you!
Hello Lola. Am new to baking. This will be my first bread and I loved your recipe and the demonstration. Looks v doable. But I would want to make only 1 loaf since it’s my first time. So, what would my measurements be then? Should I take half of every ingredient u mentioned?
Yes, Priyanka, just half all the ingredients.
You are blessed Lola. My family now eat strictly homemade bread, finally i got a recipe that works. Great Job.
All the validation I need!👌😃
Hi Lola,
Is this wheat flour as the one sold in the superstores for swallow? Howdoyounow get fibre in it?
Yes. Fiber is naturally occurring in wheat flour.
Sis Lola,gud evening,am making my WHOLE WHEAT HONEY BREAD NOW.I GOT EVERYTHING RIGHT,THE AROMA OF THE BREAD IS EVERYWHERE IN MY HOUSE.IT SMELL NICE AND DELICIOUS.THANKS VERY MUCH DEAR.GOD BLESS YOU SUPERSUPER.AM SENDING ONE TO MY MUMMY,I CAN NEVER BUY BREAD OUTSIDE ANYMORE.
Hi Lola, great recipe will try it out. Please, what substitute can I use for honey if not available? Then can I use another oil to substitute for olive oil or can I use melted butter?
Hi Lola. Amazing recipe. If I put in less honey, will it affect in the rise of the bread? Also, can this bread be made with brown bread flour or malthouse bread flour? These two flours have many ingredients to them ..
LOLA, I’M ALLERGIC TO LEMONS, HOW MUCH WHITE VINEGAR SHOULD I USED INSTEAD OF LEMON JUICE?
Use the same amount as the lemons. You can also use apple cider vinegar.
Can i use the regular wheat flour being sold in the market or there is a special wheat that could work well for this
The regular one wheat flour. Nothing special 🙂
Wow such a great recipe! The texture is absolutely perfect
The best part of making homemade bread is the smell throughout the house!!!
Yes, Tisha! The smell is heavenly!!
My favorite whole wheat bread recipe! It’s soft and perfect for sandwiches!
I’m so glad you like this, Eden 🙂
Ooh! What great (easy) suggestions for getting moist whole wheat bread!! I need to try this recipe immediately!!
Yes Luci, I’m not a fan of dry wheat. I always like it soft, moist and slightly sweet.
These look amazing! I love freshly baked bread, especially whole wheat. Looking forward to trying this out!
Thanks Ai, I’m sure you will love it when you try it!
Beautiful! But pls where can I get wheat flour? Is it the same with the one we swallow?
Hello Lola, thanks for sharing the recipe.
May I know what temperature should the milk and water be? Warm or room temperature?
Hi Adelyn, sorry for the late response. It should be warm dear. About 105°F to 110°F (40°c to 43°c)
Hi Adelyn, sorry for the late response. It should be warm dear. About 105°F to 110°F (40°c to 43°c)
Hello Lola, thanks for sharing the recipe.
May I know what temperature should the milk and water be? Warm or room temperature?
I used to make large batches (6 loaves ) of whole wheat bread all the time for my large family, but since my mixer broke we stopped making it. I am looking forward to trying your method. Thanks!
Sorry about your broken mixer ???? …Sure please do try it out and I will be glad to get your feedback.
Sorry about your broken mixer ???? …Sure please do try it out and I will be glad to get your feedback.
I used to make large batches (6 loaves ) of whole wheat bread all the time for my large family, but since my mixer broke we stopped making it. I am looking forward to trying your method. Thanks!
Woow Lola u are simply the best. Please wia can I get whole wheat flour I stay in lag.
Thanks Ijeoma, you can get the wheat flour in the market, just ask the women selling raw foods, they always have it.
Thanks Ijeoma, you can get the wheat flour in the market, just ask the women selling raw foods, they always have it.
Woow Lola u are simply the best. Please wia can I get whole wheat flour I stay in lag.
Hi Lola, what’s the size of your loaf pans? I have 9×5″ pans, are they the same? If I use the dough hook on my mixer, how long will the kneading take?
Also, I would like to add extra nutrition to this bread such as flax seeds, chia seeds, poppy seeds and wheat germ. Can I add them to this dough and if yes, at which stage? Thanks.
Hi Kris,
Yes, the size of the pan I used is 9×5.
You will knead for about 5 minutes if using the stand mixer however, you will still leave the dough to soak for 10 to 15 minutes before kneading with the mixer.
You can add the extras during the kneading process. A little is fine so that the bread will not turn out hard.
I hope that helps?