Perfect Honey Wheat Bread Recipe

Best honey wheat bread recipe – say goodbye to dry, crumbly whole wheat bread. This bread turns out soft and fluffy every time! It’s perfect for sandwiches and toast.

Best Soft Whole Wheat Bread Recipe

I have been baking bread for years, and I like it so much more than store-bought bread. There’s not many comfort foods I enjoy more than a warm piece of bread slathered with honey butter.

Making bread is also economical, which makes my thrifty heart happy.

I’ve tried many, many homemade wheat bread recipes over the years and this is my very favorite. It is fast, easy, and virtually foolproof. I make it in my Bosch mixer, but if you are using a Kitchenaid, I recommend cutting the recipe in half and just making two loaves.

I try to time it so the bread is coming out of the oven when we have just finished a meal and everyone is full. Otherwise my husband and five kids (ok, and me too) can finish off two loaves before they have even had a chance to cool. 

How to Make Honey Whole Wheat Bread

Ingredients needed:

• water – Most bread recipes use warm water, but for this recipe you will use hot water because you need to soften the potato flakes.
• vegetable oil – I use vegetable or canola oil, but you can also use avocado oil or even olive oil.
• honey – This adds sweetness, flavor, and moisture to the bread.
• instant yeast – If you use active dry yeast instead, you will need to let the dough rise in a large bowl before forming it into loaves.
• vital wheat gluten – Adding gluten to the dough improves the texture of the bread substantially. It adds elasticity to the dough and makes for a softer bread. If you don’t have it, you can use bread flour in place of the all-purpose flour.
• potato flakes (optional) – Not only do potato flakes make your bread softer, they help it stay fresh longer because they hold moisture.
• salt – Needed for flavor, but also regulates the yeast.
• all-purpose flour – Adding a few cups of white flour makes your bread softer. If you prefer, you can use all whole wheat flour.
• freshly ground wheat flour – Grinding your own wheat makes a huge difference in both the flavor and texture of the bread.

INSTRUCTIONS:

1. Mix water, oil, honey, yeast, gluten, potato flakes and white flour in a Bosch mixer using the dough hook. Add 4-5 cups of the wheat flour and the salt; beat till smooth.
2. Let sit for 20 minutes.
3. Add enough whole wheat flour to make a soft dough, then knead for five minutes.
4. Shape dough into four loaves and place in bread pans sprayed with nonstick cooking spray.
5. Let rise at room temperature till doubled, then bake at 350 degrees for about 30 minutes or until golden brown.

 This honey wheat bread recipe freezes well if you can manage to get some wrapped up and in bags before it is devoured. Or of course, you can share a loaf or two with friends or neighbors.

Pro Tips for making wheat bread from scratch:

• For best results, use WHITE WHEAT! Hard red wheat works, but white whole wheat flour makes a much softer and fluffier loaf. If all you have is red wheat, you can use more white flour and less wheat flour and it will be almost as good. But white wheat totally Rocks!
• Use freshly ground wheat, not whole wheat flour from the grocery store. It is best to use when it is still warm from the grinder. (I have a Nutrimill grinder and I adore it.)
• Vital wheat gluten is what helps keep this bread silky soft, and prevents it from being crumbly. With wheat gluten, your dough will be easier to work with and have an elasticity to it. It also adds a boost of protein to the bread.
• Potato flakes help keep the bread moist, and give it a longer shelf life. The bread is still good without them, but they do make a difference. You can substitute potato flour, or even mashed potatoes.
• Use non-stick spray instead of flour when shaping your loaves. You should have already added enough flour to make a soft dough, so sprinkling flour on the counter will just cause your dough to absorb more flour, resulting in a drier loaf.

Why is my whole wheat bread crumbly?

If you use this recipe and your wheat bread turns out crumbly, it is usually because you added too much flour. Wheat flour absorbs moisture, so if you add too much it will result in crumbly bread. You want to add just enough flour to make a soft dough that you can touch without it sticking to your hands. 

The second reason whole wheat bread is sometimes crumbly is because it has been overbaked. Watch it closely. It may take a few tries to get the timing exact with your pans and your oven, but the more you make whole wheat bread, the easier it is to make a perfect loaf!

Can I freeze this honey wheat bread recipe?

Yes, and since this recipe makes four loaves, it’s perfect for freezing to keep on hand. I like to wrap a loaf of bread in plastic wrap when it is still slightly warm. Then I place it in another plastic bag and pop it in the freezer. The loaves will last for 3-4 months in the freezer.

Frozen loaves aren’t quite as soft as fresh loaves, but they are still great. (My kids can’t tell a difference.)

Is whole wheat bread good for you?

Bread made with whole grains is much healthier than bleached white bread because the wheat hasn’t had all the nutrients stripped out of it.

It is a good source of fiber and also contains protein, iron, B vitamins, and other minerals. But even though it’s hard to resist, it should still be eaten in moderation!

MORE TASTY RECIPES THAT USE WHOLE-WHEAT FLOUR

• Whole Wheat Zucchini Pancakes
• Tasty Whole Wheat Muffins
• Whole Wheat Oatmeal Chocolate Chip Muffins
• Whole Wheat Blender Pancakes

MORE HOMEMADE BREAD RECIPES:

• No Knead Artisan Bread
• Oatmeal Rolls
• Bacon Cheese Rolls
• Cinnamon Swirl Bread

Homemade Honey Wheat Bread Recipe

Soft and fluffy yeast bread made with freshly ground whole wheat flour.

4.89 from 9 votes

Print Recipe Pin Recipe

Prep Time 1 hour hr 30 minutes mins

Cook Time 30 minutes mins

Total Time 2 hours hrs

Course Bread: Yeast Bread

Cuisine American

Servings 48 slices (4 loaves)

Calories 177 kcal

Equipment

• Bosch  Universal Plus Stand Mixer, 6.5-Quarts with Blender
• Chicago Non-Stick 1-Pound Loaf Pan

Ingredients

  

1x2x3x

• 5 cups hot water
• ¾ cup vegetable oil
• ¾ cup honey
• 2 Tbsp SAF instant yeast
• ⅓ cup vital wheat gluten
• ⅓ cup instant potato flakes
• 2 cups all purpose flour
• 4 tsp salt
• 12 ½ cups freshly ground wheat flour more or less

Instructions

 

• Spray four 8 1/2 x 4 1/2 inch bread pans with non-stick spray; set aside.
• Mix water, oil, honey, yeast, gluten, potato flakes and white flour in a Bosch mixer. Add salt and 4-5 cups of whole wheat flour, beat till smooth. Let sit for 20 minutes.
• Add enough whole wheat flour to make a soft dough, then knead for five minutes in the Bosch.
• On a counter sprayed with non-stick spray, shape the bread dough into four loaves. Place dough seam side down in prepared loaf pans.
• Let the bread rise in a warm place till doubled, (30-60 minutes) then bake at 350 degrees for about 30 minutes or until lightly browned.
• Let the bread cool in the pan for about 5 minutes, then turn out onto a wire rack to cool completely.
• Brush the tops of hot bread with melted butter if desired.

Notes

• Don’t overbake. Bread is done when the crust is golden brown and the internal temperature reads 195° on an instant-read thermometer.
• Serving size is based on loaves being cut into 8 slices each.

Nutrition

Serving: 1gCalories: 177kcalCarbohydrates: 31gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.02gSodium: 197mgPotassium: 129mgFiber: 4gSugar: 5gVitamin A: 3IUVitamin C: 0.4mgCalcium: 14mgIron: 1mg

Keyword honey wheat bread recipe

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If you’ve never tried making homemade wheat bread, be brave and whip up a batch. This whole wheat bread recipe has been tried and tested for decades, and I’ve never found a better one!