This Homemade Honey Wheat Bread is soft, slightly sweet, and perfect for sandwiches or breakfast toast. Made with a blend of whole wheat and all-purpose flour, it’s wholesome, hearty, and easy to make!
A Cozy and Delicious Homemade Bread Recipe
There’s nothing quite like the aroma of freshly baked bread filling your home, especially on a cozy morning. This Honey Wheat Bread combines the earthy, nutty flavor of whole wheat flour with a touch of sweetness from honey. Perfect for toast, sandwiches, or simply enjoyed with a pat of butter.
Ingredients
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 1 1/2 cups warm water (110°F)
- 1 packet (2 1/4 tsp) active dry yeast
- 1/4 cup honey
- 2 tbsp melted butter or olive oil
- 1 1/2 tsp salt
How to Make
1. Activate the Yeast
In a small bowl, mix warm water and honey, stirring to dissolve the honey. Sprinkle in the yeast and let it sit for about 5-10 minutes until it becomes foamy.
2. Prepare the Dough
In a large mixing bowl, combine whole wheat flour, all-purpose flour, and salt. Add the yeast mixture and melted butter (or olive oil) to the dry ingredients. Stir until a sticky dough forms.
3. Knead the Dough
Turn the dough out onto a floured surface and knead for about 8-10 minutes until it’s smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time, until it’s workable.
4. First Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for about 1-1.5 hours, or until it has doubled in size.
5. Shape the Loaf
Punch down the dough to release any air bubbles. Shape it into a loaf and place it into a greased 9×5-inch loaf pan.
6. Second Rise
Cover the loaf pan with a cloth and let the dough rise again for about 30-45 minutes, or until it has risen slightly above the edge of the pan.
7. Bake
Preheat your oven to 350°F (175°C). Bake the bread for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
8. Cool and Serve
Remove the bread from the oven and let it cool in the pan for 10 minutes. Transfer it to a wire rack to cool completely before slicing.
Serving Suggestions
- For Breakfast: Toast a slice and spread it with butter and honey, or top it with avocado and a sprinkle of sea salt for a delicious morning treat.
- For Lunch: Use it for your favorite sandwich, whether it’s a classic BLT or a veggie-loaded stack.
- For Dinner: Serve it alongside soup or stew to soak up every last drop of broth.
Tips
- Storage: Wrap the bread in a cloth or store it in a bread bag to keep it fresh for 3-4 days. You can also freeze it in slices for easy-to-grab portions.
- Variations: Add 1/4 cup of oats or seeds to the dough for added texture and flavor, or sprinkle oats on top before baking for a rustic look.
Why You’ll Love This Bread
This Honey Wheat Bread strikes the perfect balance of flavors and textures, with the warmth of honey complementing the wholesome wheat. Not only is it healthier than store-bought bread, but it’s also incredibly rewarding to make. Enjoy the simple pleasure of homemade bread that brings comfort and joy to your table.
Frequently Asked Questions
Q: Can I use only whole wheat flour instead of mixing with all-purpose flour?
A: Yes, you can use only whole wheat flour, but the bread may be denser and have a stronger wheat flavor. Mixing in all-purpose flour helps achieve a lighter texture. If you prefer a fully whole wheat loaf, you might want to add a bit more water, as whole wheat flour tends to absorb more liquid.
Q: Can I use instant yeast instead of active dry yeast?
A: Yes, you can use instant yeast. You won’t need to activate it in water first. Simply mix it directly into the dry ingredients and proceed with the recipe as directed.
Q: How can I make this bread sweeter?
A: If you’d like a sweeter loaf, increase the honey to 1/3 or 1/2 cup. Keep in mind that adding more honey may slightly affect the dough’s stickiness, so you might need to add a bit more flour while kneading.
Q: Can I make this bread without honey?
A: Yes, you can substitute honey with other sweeteners like maple syrup, agave syrup, or even sugar. However, the flavor will change slightly depending on the sweetener you choose.
Q: How can I make this recipe dairy-free?
A: To make this bread dairy-free, simply replace the melted butter with olive oil, coconut oil, or a neutral vegetable oil.
Q: What’s the best way to store homemade bread?
A: Store the bread in an airtight container, bread bag, or wrapped in a clean cloth at room temperature for 3-4 days. For longer storage, slice the bread, wrap each slice, and freeze it. You can toast slices directly from the freezer.
Q: Can I add seeds or nuts to this bread?
A: Absolutely! You can add 1/4 to 1/2 cup of seeds (like sunflower, flax, or sesame) or chopped nuts into the dough for extra texture. You could also sprinkle some seeds on top before baking for a decorative touch.
Q: My bread didn’t rise much. What could have gone wrong?
A: There are a few reasons why bread might not rise well. Make sure your yeast is fresh and not expired. The water used to activate the yeast should be warm, around 110°F (43°C), not too hot, as high temperatures can kill the yeast. Additionally, letting the dough rise in a warm, draft-free area helps promote better rising.
Q: Can I make this recipe in a bread machine?
A: Yes, you can. Follow the instructions for your bread machine, adding the ingredients in the order recommended by the manufacturer. Use the whole wheat setting if your machine has one.
Q: How do I know when the bread is fully baked?
A: A fully baked loaf should have a golden-brown top and should sound hollow when tapped on the bottom. You can also use a thermometer to check the internal temperature, which should be around 190°F (88°C) when fully baked.
Q: Can I use this recipe to make rolls instead of a loaf?
A: Yes, you can! After the first rise, divide the dough into small balls, shape them into rolls, and let them rise on a baking sheet for 20-30 minutes. Bake at 350°F (175°C) for 15-20 minutes or until golden brown.
Honey Wheat Bread
Ingredients
- 1 cup warm water (about 110°F)
- 2 ¼ tsp active dry yeast (1 packet)
- ¼ cup honey
- 1 ½ cup whole wheat flour
- 1 ½ cup all-purpose flour
- 1 tsp salt
- 2 tbsp melted butter or vegetable oil
- 1 tbsp melted butter for brushing the top
Instructions
- In a small bowl, mix the warm water and honey. Sprinkle the yeast over the top and let it sit for 5-10 minutes until it becomes frothy.
- In a large mixing bowl, combine whole wheat flour, all-purpose flour, and salt. Pour in the yeast mixture and melted butter.
- Mix until a dough forms, then knead by hand or with a dough hook on a stand mixer for about 8-10 minutes until smooth and elastic. If the dough is sticky, add a little more flour, 1 tablespoon at a time.
- Place the dough in a lightly oiled bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
- After the dough has risen, punch it down to remove air bubbles. Turn it out onto a lightly floured surface, shape it into a loaf, and place it in a greased 9×5-inch loaf pan.
- Cover the loaf with a towel and let it rise again for about 30 minutes, or until it has risen about 1 inch above the edge of the pan.
- Preheat your oven to 350°F (175°C). Bake the bread for 30-35 minutes, or until the top is golden brown and sounds hollow when tapped.
- Remove the bread from the oven and brush the top with melted butter for a soft crust. Let it cool in the pan for a few minutes, then turn it out onto a wire rack to cool completely before slicing.
Notes
Tips
- For a Softer Crust: Cover the loaf with a towel while it cools.
- Add Texture: For a bit of crunch, sprinkle rolled oats or sunflower seeds on top before baking.
- Storage: Store in an airtight container for up to 3 days at room temperature or freeze for up to 3 months.
