Honey Whole Wheat Bread

5 from 14 votes

This Honey Whole Wheat Bread is soft, chewy, and has the most irresistible buttery crust. With detailed step-by-step photos, helpful tips, and clear instructions, you’ll have everything you need to make it perfectly!

Prep Time20

Cook Time30

Rising Time2

Total Time2 50

Course: Appetizer

Cuisine: American

Keyword: Honey Whole Wheat Bread

Servings: loaves of bread (24 slices)

Author: Chelsea Lords

Cost: $3.36

Equipment

Stand mixer with paddle attachment
2 8.5 x 4.5-inch bread pans

Ingredients

1 cup whole milk warm (110℉)
1 cup water warm (110℉)
1 tablespoon instant yeast or active dry yeast
1 teaspoon sugar
1/2 cup honey
2 cups whole wheat flour
4 cups bread flour or all-purpose flour, plus extra as needed, see note 1
1 tablespoon salt
6 tablespoons melted butter
1/2 tablespoon olive oil
Unsalted butter optional, for topping bread slices

US - Metric

Instructions

In a stand mixer bowl, combine warm milk and water. Sprinkle yeast over the liquids, then sprinkle sugar on top. Whisk together briefly and let stand for 5–10 minutes, until foamy. If no foam forms, you’ll need to start again (either yeast is too old or liquid too warm).
Pour honey into the yeast mixture and add whole wheat flour. Use the beater attachment to stir until just combined. Let this mixture sit for 10 minutes.
While the mixture sits, melt butter and let it cool to room temperature. Stir salt into butter. Set aside.
After 10 minutes, switch to the dough hook. Gradually add 4 cups of bread or all-purpose flour. Add the butter and salt mixture, using a spatula to scrape it all into the dough. Mix on low (speed 2) until the dough comes together around the hook (about 2–3 minutes). If the dough sticks to the bowl, add more flour, 1 tablespoon at a time, up to 1/2 cup extra, until it gathers around the hook.
Once dough has gathered around hook, increase speed to medium (speed 4–6) and knead for 10 minutes. Keep an eye on your mixer—it may move. If kneading by hand, knead for about 10–12 minutes.
Grease a large bowl with olive oil. Shape the dough into a ball and place it in the bowl, turning to coat it in the oil. Cover with a damp cloth and let rise in a warm place until doubled in size, about 1 hour.
Punch down the dough and divide it into 2 equal parts (a food scale can help). Shape each half into a loaf (see note 2) and place in greased 8x4-inch bread pans. Cover with a damp cloth and let rise for another hour, or until doubled in size.
Preheat oven to 375°F. Bake the loaves for 30–35 minutes. Brush the tops with butter as soon as they come out of the oven. Let the bread cool in the pans for 15 minutes, then transfer to a wire rack to cool for at least 30 minutes before slicing.

Video

Notes

Note 1: You can use either bread flour or all-purpose flour. Add flour slowly—humidity, altitude, and how you measure the flour can affect how much you need. The dough should be slightly sticky but not dry.

Note 2: To shape the dough, either roll it out with a rolling pin and roll into a cylinder, or shape it by hand. If the dough is difficult to work with, let it rest for 10 minutes to relax the gluten.

Storage: Keep this bread at room temperature in an airtight plastic bag in a cool, dry place for 2–3 days. Avoid the fridge as it makes the bread stale. Freeze the bread for up to 3 months.

Nutrition