It’s easy to make this honey whole wheat bread! This no-fail homemade bread recipe bakes up golden brown into a soft loaf with a hearty texture perfect for sandwiches.
Honey Whole Wheat Bread
This whole wheat bread recipe is adapted slightly from my favorite homemade white bread, which has gotten thousands of rave reviews over the years. This honey whole wheat version is a tad healthier, without skimping on flavor!
I know making your own bread can seem intimidating, but just like my French bread or making a sourdough bread starter this recipe has easy-to-follow instructions that results in delicious, flavorful whole wheat bread.
Ingredient Notes
Find the full printable recipe with specific measurements below.
- Warm water: Warm water helps activate the yeast, aim for water that is around 105°F. If the water is too hot, it could kill the yeast.
- Yeast: I like to use active dry yeast as opposed to instant yeast as the bread develops more flavor during a slower rise.
- Sugar: This feeds the yeast and adds a small touch of sweetness. I love coconut sugar but you can substitute with white sugar or honey.
- Butter: Unsalted butter will add richness to the bread. It will need to be melted.
- Salt: Adjust salt if your butter is salted.
- Honey: Honey and whole wheat taste really great together!
- Evaporated milk: Milk helps yield a softer bread.
- Flour: I use a combination of whole wheat flour and all-purpose flour for a lighter, fluffier bread. You can use all whole wheat flour or all white whole flour if preferred.
How to Make Whole Wheat Bread
- Proof the yeast. Add yeast and sugar to a small bowl, then pour warm water on top. Let sit until the mixture begins to foam and bubble, about 10 minutes.
- Liquid ingredients. Add melted butter, honey, evaporated milk and salt in a large bowl. Pour the yeast mixture once bubbly and mix.
- Measure the flour. Then add 3 cups flour (and wheat gluten if using). Knead with your hands or use a bread hook in a stand mixer. Keep adding 1 cup flour in at a time and mix. When you get to 5 cups of flour in the bowl, add flour in 1/2 cup increments until the dough no longer sticks to the sides.
- First rise. Form into a ball, coat with butter then place in a buttered bowl and cover with a warm clean kitchen towel. Set in a warm draft free area and allow it to rise until doubled.
- Knead. When the bread dough has risen over the bowl, punch it down then transfer to a floured work surface. Knead for 2 to 3 minutes.
- Shape. Cut dough into two pieces and roll both out into the shape of a rectangle. Then roll the dough up and tuck the ends under. Place into 2 greased bread pans.
- Second rise. Let rise again until both look like a good loaf size.
- Bake. Place both loaves in the oven and bake at 375°F for about 25 to 35 minutes, or until golden. Coat top with butter and move to a cooling rack before slicing.
Expert Tips
- Vital wheat gluten: I have found this is the secret to amazing wheat bread! Just 3 Tablespoons added to the dough helps lighten the texture and results in a softer loaf.
- A faster rise: To help your dough rise faster, cover the bowl with a warm towel and set it by a window, on top of a heating pad or in the oven at 170°F with a small pan of water.
- Doubled in size: Make sure your dough is doubled in size before touching it after the first rise is completed.
- Vegan whole wheat bread: For a soft wheat bread that is vegan, just replace the butter 1:1 with a vegan butter substitute. Simmer dairy free milk until reduced by half or use water. Replace honey with brown sugar, agave or maple syrup.
- Soft top: After the bread is done baking, rub butter on the hot top to soften the crust.
- Practice patience. Execute some patience during bread making and also while waiting for it to cool before slicing. Don’t rush it and the results will be a beautiful loaf of homemade bread!
FAQs
Depending on if you are using a mixer with a dough hook or not, the time will vary slightly. If you are using your hands to knead the dough, it will take about 10 minutes. With a dough hook and stand mixer it will take about 8 minutes.
Your dough is ready when it is smooth and elastic. A good way to test if it is ready is to perform the windowpane test! Test a small amount of dough by stretching it thin. If you can see through it, like a window, your dough is ready.
This will depend on the temperature of your home as well as the time of year could affect this as well. You will need to plan time for the bread to rise two times. The first rise should take about an hour to an hour and half. It will be doubled in size when ready. After the second rise, the bread should also be doubled in size. A good way to tell this is that it will be slightly risen above the top of the loaf pan.
I’ve found that the key to create the perfect flavor in this honey whole wheat bread is by adding 2 cups of white flour to the whole wheat flour. For the white flour you can use either all–purpose flour or bread flour.
If you’d prefer to use all whole wheat flour – I’ve made it several times that way and it’s still delicious, just a little more dense in texture. Another option would be to use all white wheat flour.
I have made this honey whole wheat bread recipe in both an 8×4 or 9×5 metal bread pan. You can also use a silicone loaf pan or a glass loaf pan. The baking time may increase or decrease depending on the type of pan used.
Bread is done baking when the bottom sounds hollow. You can also use an instant read thermometer. If the instant-read thermometer reads 190°F your bread is done.
Storing and Freezing Homemade Wheat Bread
- To store: Place in a zip top bag or airtight container and store for up to 1 week. You can also wrap the loaf in foil, just make sure it’s wrapped tightly so that it doesn’t get stale.
- To freeze: It’s hard to go back to store-bought bread after trying this homemade version, freezing it for later is a great way to keep it on hand. Wrap in foil or plastic wrap, then place in a freezer bag. Store in freezer for up to 3 months.
More bread recipes you will love include this recipe for brioche bread, artisan bread and easy Dutch oven bread.
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Whole Wheat Bread Recipe
Video
Ingredients
- 2 cups warm water
- 1 Tablespoon active dry yeast
- 3 Tablespoons coconut sugar , can substitute with white sugar or honey
- ¼ cup melted butter
- 1 Tablespoon salt
- ¼ cup honey
- ½ cup evaporated milk
- 3-4 cups whole wheat flour , can also use all white whole wheat flour
- 2 cups all-purpose flour , can also use all white whole wheat flour
- 3 Tablespoons vital wheat gluten , optional
- 2 Tablespoons butter , melted (for topping)
Instructions
- Activate yeast. Place 1 Tablespoon yeast and 3 Tablespoons sugar in a small bowl. Pour 2 cups warm water (not too hot) over the yeast mixture and let it sit for about 10 minutes, or until nice and bubbly.
- Combine 1/4 cup melted butter, 1/4 cup honey, 1/2 cup evaporated milk and 1 Tablespoon salt into a large mixing bowl. When your yeast mixture is ready, add them together and mix.
- Add flour and knead. If you are using a stand mixer, attach the bread hook and then pour in 3 cups of flour (and the wheat gluten if using). Stir/knead it as well. Then add in 1 cup of flour at a time and mix. When you get to 5 cups of flour in the bowl, add in 1/2 cup more of flour at a time until the dough is no longer sticking to the sides. You’ll know it’s ready when your fingers no longer stick to the dough.
- First rise. Then coat the ball of dough and sides of the bowl with butter and cover the bowl with a warm towel. Set by the window and allow it it rise (about 1-1.5 hours). When it has risen over the bowl, punch it down and place on a floured surface.
- Knead the dough for 2-3 minutes.
- Shape. Cut dough into two pieces and roll both out into a rectangle. Roll the dough up and tuck the ends under. Then place into 2 greased bread pans (8×4 or 9×5 will work).
- 2nd rise. Let the bread rise again, and when it looks like a good loaf size, place them in the oven at 375°F for 25-35 minutes. When the bread is done, it will sound hollow when tapped on. Coat the top with butter and remove onto a cooling rack.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Bread, Freezer-Friendly, Nut-Free, Vegetarian, Yeast Bread
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Can you use sugar instead of honey?
Yes you can :)
In the event that I do not have the evaporated milk can it be subbed for something else?
Buttermilk, regular?
Yes you can use either one :)
This bread comes out amazing. It took about 22 minutes to bake. It’s slices beautifully. This is my new “go to” bread recipe! Mahalo😊
Thanks Dana! So glad you enjoyed the whole wheat bread recipe!
The recipe says 4 cups of whole wheat flour and 2 cups of all purpose flour (or whole wheat flour if you prefer). Which is better, use both flours or just whole wheat flour?
I prefer to use the 2 cups all-purpose. It gives it a little lighter texture :)
Can you make this in a bread machine
I haven’t tested it as I don’t have one, but let us know if you do!
Can I use regular whole milk in place of evaporated milk?
Thanks
Yes you can use regular milk, I just prefer the flavor with evaporated. It makes the bread more rich and tender.
Delicious and pretty easy instructions to follow.
Things I did a bit different was I used 1/2 the salt and used heavy whipping cream since I did not have evaporated milk.
I Had one of the loaves deflate on me. It was still great flavor and texture was perfect it just did not have the nice rounded top. Not sure why that happened. Any idea? That’s ok since I was not competing in the county fair .. haha 😊
My hubby that is on Keto all the time broke his diet for it. If that tells you anything. He loved it ❤️ .
My guess is it was from the heavy cream since it is a bit heavier. Glad your family still enjoyed :)
Hi Jamielyn! (thank you for the recipe;)
questions: 1. Is the evaporated milk in liquid form? 2. Is there something special about coconut sugar as opposed to reg or raw sugar? 3. Can I skip the sugar and increase the honey?
I searched and found your recipe because my recipe keeps turning out too weak in the middle, not raw, just thinner (I’ve tried kneading more/less. I’ve even used a pullman w lid but still the recipe is too weak in the center. Seeing your recipe has less butter and less rises than the one I’ve been using. Maybe that’s it!?). So, now looking for something new to get a tighter crumb – but still soft, something that can stand up to a sandwich without falling apart. Is this it? Also, I’d like to make it with all WW flour — unless that’s where my texture problem lies!. (I have WW bread flour too) because with WW flour I never feel like crashing after a meal, just feel better. Last question, 4. Would you recommend I use the vital gluten to achieve the soft yet strong/tight/denser crumb or leave it out? I would be most grateful for your help or any suggestions. Thanks so much!
Hi! Yes, the evaporated milk is a liquid form. It’s in a can in the baking aisle. Coconut sugar is a little better for you, so I tend to use it in this recipe, but either will work great! I haven’t tried subbing the sugar for honey, but that would probably be fine. I’m not familiar with WW flour, so I’m not sure if that is your problem. I would maybe try it without first and see how it goes and if it goes well, try to substitute it in. I like to leave the vital gluten in, but it is optional. Hope that helps. :)
Can you use this recipe in the bread machine?
I haven’t tried it before, so I’m not sure!
I have packaged Fleischmann’s yeast. Can I use just 1 package (which is only 2 1/2 tsp) and that be enough?
You’ll need a little more than 1 package to equal 1 Tb. :)
Thank you Jamielyn. I am making the bread while typing this. It is on it’s last rise. Smells wonderful. Love the way it came together. I did make with all purpose flour because all I had but will make with wheat next time. Thank you for sharing.
Can this be adapted to a bread machine?
Hi Mary! I am not too familiar with bread machines. Here is a post that has a bunch of great info about converting recipes to bread machines: https://www.kingarthurbaking.com/blog/2018/04/30/how-to-convert-recipes-to-a-bread-machine
I live at 5000 Ft (Idaho). This bread usually doesn’t rise and is gooey when baked. I sent the recipe to my sister in upstate NY and it’s her favorite bread recipe.
This IS the best wheat recipe. The first time I made it, I followed recipe to the letter. My husband LOVED it. Now, I bake two loaves weekly nut use doy milk, olive oil and omit the sugar and use the honey only. No difference from the original just delicious! Thanks for sharing it, it’s truly amazing
Thanks for sharing your substitutions! I’m so glad to hear your make it often!
What size are your loaf pans? Thanks!
I use 9×5″ loaf pans :)
These loaves came out perfectly. They’re light and fluffy with a hint of buttery-honey taste. We eat slices warm, drizzled with Amish peanut butter spread. Thanks for a keeper recipe. I also make your white bread … another winner.
I’m so glad you enjoyed it! I love Amish peanut butter, sounds delicious.
I have been searching high and low for a good, fluffy homemade whole what sandwich bread and I finally found one with this recipe!!!! It’s fluffy, and flexible and just straight up delicious!!!
One thing I found odd though is the cooking time for me was WAY to low. Of the two loves, the first was doughy after 35 minutes so I stuck the other one back in till the internal temperature read 195 F (probably should have let it get to 205)… that probably took an additional 25 minutes. It might be that I had to use half and half as a substitute for the condensed milk…
I set our food slicer to 9 (millimeters)!and made THE most delicious whole wheat sandwich bread I’ve ever eaten!!!
I just love homemade bread! Definitely going to have to try this recipe soon. :)
Love making homemade bread! Makes your house smell so good and with these times, easier than trying to find some at the store. Way better too!