When was the last time you baked your own bread at home? Well, here is a recipe for Honey Wheat Bread to start your new tradition of baking bread for your friends and family.
Just imagine the house filling with the scent of freshly baked warm homemade bread coming out of your very own oven. The wholesome whole wheat flavor in this bread is heightened by the addition of buttermilk, honey, and butter making for soft and tender slices of bread that no one will be able to resist. Perfect for sandwiches piled high or toasted and slathered with butter and jam. With just a few ingredients and a little time, you will find satisfaction in making your own Honey Wheat Bread at home.
The recipe for Honey Wheat Bread is perfect for those who are learning to make and bake yeasted bread. With this recipe, you’ll learn the basics of mixing, kneading, folding, preshaping, final shaping and baking the yeasted bread dough.
Understanding the basics: The method for this recipe is called the Straight-Dough Method in where all the ingredients are combined, mixed, kneaded, fermented, formed, proofed, and baked within 4 hours from start to finish. This style of bread is also known as an Enriched Bread. The addition of butter, honey, and whole fat buttermilk tenderizes the crumb structure and adds depth of flavor since we are not relying on long fermentation to develop flavors. The addition of bread flour in the recipe helps to lighten the loaves producing a soft and tender texture when baked. The dough hydration is at 67% due to the bran and germ in the whole wheat flour. This makes for a sticky dough when it first comes together but will become easy to knead once the bran and wheat germ completely absorb the water. *(See note below in step 5 of Mixing and Kneading)
NOTE: As with all baking recipes I recommend you weigh the ingredients for the Honey Wheat Bread. Weighing ensures you have a consistent dough each and every time. As bakers, we are always striving to remove any variables from the process of baking.
Equipment: (Shop my Amazon Page for Ingredients & Equipment)
- Measuring Cup & Spoon/Electronic Baker’s Scale
- Mixing Bowls
- Wooden Spoon
- Rubber Spatula
- Plastic Bowl Scraper
- Plastic Wrap
- Non-Stick Spray or Oil
- 10-inch x 5-inch Bread Pans – 1.5 lb. Loaf Pan (25.4cm x 12.7cm)
- Cooling Rack
Honey Wheat Bread (2 Pan Loaves)©
- Measured Grams Ingredients
- 2 cups 454 g. Water (room temperature)
- 1 cup 227 g. Buttermilk (Whole Fat, room temp.)
- 2 tsp. 6 g. Instant Yeast
- 6 Tbsp. 86 g. Butter (unsalted, room temp.)
- 1/3 cup 114 g. Honey
- 4 cups 567 g. Whole Wheat Flour (King Arthur Flour)
- 3-¼ cups 454 g. Bread Flour (Unbleached, Unbromated)
- 1 Tbsp. + 1 tsp. 26 g. Sea Salt (fine)
Mixing and Kneading the Honey Wheat: (Straight Dough Method)
- In a mixing bowl combine the water, buttermilk, instant yeast, butter, honey, and whole wheat flour. Beat with a rubber spatula until smooth batter forms.
- To the mixing bowl add the sea salt and bread flour. Fold and stir until the dough becomes a shaggy mass.
- Use a plastic scraper to scrape off the rubber spatula.
- Scrape down the sides and bottom of the bowl and turn the dough onto the work surface.
- Use the plastic scraper to help fold and knead the ingredients until a cohesive dough forms. Using the plastic scraper the dough off your hand and to bring it back together from the work surface. *(Note: the dough will be sticky at this point. Do not add any extra flour)
- Knead the dough for 6 to 8 minutes or until the dough becomes smooth and elastic.
- Form the dough into a ball.
- Lightly spray or oil a clean bowl and place the dough into the bowl and cover with plastic.
- Ferment the dough for 1 hour at room temperature at 68º-74ºF (20º-23ºC).
- After 1 hour. Uncover the dough and fold the dough. (see video timestamp 2:32)
- Place the dough back into the bowl and cover with plastic wrap and ferment the dough for 1 hour at 68º-74ºF (20º-23ºC).
- After 1 hour, uncover the dough and turn out on to a lightly oiled work surface.
- Divide the dough into 2 equal pieces weighing approximately 980 grams
- Form and preshape the dough into rounds.
- Cover the rounded dough pieces with plastic wrap and let rest for 30 minutes before final shaping the loaves
Final Shaping and Baking the Honey Wheat Bread:
Preheat the oven to 375℉ (190℃) 30 minutes before baking the Honey Wheat Bread
- Lightly spray the Bread Pans with non-stick spray or oil.
- Working with one piece of dough at a time. Turn the dough over onto the smooth side and degas the dough. Knock out any large air pockets with the palms of your hands.
- Form the dough into a rectangle 10-inches x 12-inches (25mm x 30mm) with your hands. Lift the dough from the surface if necessary during shaping. (video timestamp 4:12 to 4:18)
- Starting at the 10-inch edge (25mm) tightly roll and press the dough using your fingertips. Continue to roll the dough into a tight log shape and seal the seam. (video timestamp 4:19 to 4:34)
- Place the shaped dough seam side down into the prepared Bread Pan. (video timestamp 4:35)
- Continue and final shape the second piece of dough.
- Cover the Bread Pans loosely with plastic wrap and final proof the shaped loaves for 1-½ to 2 hours at 68º-74ºF (20º-23ºC) or until the loaves have doubled in volume. Use the finger test to check loaves.
- After 1-½ to 2 hours or when the dough has doubled remove the plastic wrap from the top of the loaf bread pans.
- Place the loaf bread pans into the lower third of the oven spacing the pans evenly.
- Bake at 375ºF (190ºC) for 30 to 35 minutes. Turn and move the loaf bread pans around once to ensure even baking and color on the loaves. Bake until the tops of the loaves are rich golden brown.
- Remove the baked loaves from the oven and immediately remove the Honey Wheat Bread from the baking pans and place them on the cooling rack.
- Brush 1 tablespoon of melted butter over each loaf of warm bread and let the loaves cool completely to room temperature before slicing.
- Slice the cooled loaves using a serrated bread knife.
Note: Store the Honey Wheat Bread in a plastic bag for up to 5 days or double wrap with plastic wrap and freeze for 2 months. Thaw the frozen loaf in the plastic wrap to room temperature before slicing and eating.
85 thoughts on “Honey Wheat Bread”
Hi Alejandro, you are such a smooth, confident and expert baker!!😊I was so facinated at the way you handled the receipe. I have just done it, the bread is on its first proofing, fingers crossed because I forgot the honey and had already put the dough to proof, then I took it out and put the honey in and I hope it turns out😆😆😆….it was a little floppy, what todo🙄😏….I was so nervous that is why I forgot the honey. Also I have used low fat buttermilk. Sorry to bother you with my nervous mistake….I pray to my dear Lord Jesus to help makecthe bread good and you for your excellent teaching us your clever and professional honey wheat bread, many tks Alejandro…you appear Italianish, are you from Italy. Many tks again🙏🙏….I will follow your receipes🙏🙏..happy Advent from Malaysia!😊
Hello Shaku, I hope you are having a wonderful New Year! I appreciate you waiting for my response. I’ve been traveling and busy during the holiday season. It is so wonderful to hear about your baking adventure making the Honey Wheat Bread. You had experiences that you’ve learned from and that is the most important thing when learning anything new. I am from the United States and of Native American, European, and African ancestry which includes Italian. Thank you so much for taking the time to write and share your experience with me and the “Just One Bite, Please?” community. Have a wonderful day!
Hello Alejandro, hope you are well. Just wanted to say thank you so much for this fantastic recipe – it kept us going through the pandemic and was consistently good. Your instructions and video are most helpful for this novice bread maker! The focaccia was also very well received and easy to follow. Have you posted a video on how to make fougasse by any chance?
It is wonderful to hear from you. Congratulations on your baking success with making the focaccia! It is so great to hear about your baking adventure.
I don’t have a video yet showing how to make and shape the fougasse. I’d recommend using the focaccia recipe and adding chopped rosemary directly into the dough when kneading. You can knead in other ingredients like chopped green olives, Herb de Provence, chopped Sun-dried tomatoes packed in olive oil, and caramelized onions to your own taste.
The focaccia recipe will make two fougasse. Here is an overview video that walks you though the process of mixing in the extra ingredients.: https://youtu.be/DMxbY4weqik
Here is a video I would recommend for shaping: https://youtu.be/9dly2u_5lY8
I’d love to hear how this turns out for you when you make it.
Thank you for writing and have a great day!
Hi Eric, thanks for the wonderful whole meal bread recipe. I did not add buttermilk, yet the bread turns out really well and tasty.
Hello Seynee, It is my pleasure to meet you. I’m so happy to hear about your baking adventure making the Honey Wheat Bread. Thank you so much for taking the time to share your experience and adjustment to the recipe. Have a great day!
I’m currently in my first attempt at this recipe. Thought I’d pass along a couple of observations while I’m waiting for the initial rise to complete. First, there are errors in the bread pan measurements, specifically, 25mm does not equal 10 inches and 15mm does not equal 6 inches. I noticed in one of the comments on the YouTube video you update those to cm which is closer, however, in that same comment you change the dimensions 10×5 and identify it as a 1.5 pound loaf pan. Sadly, that specific size pan is not as widely available where I’m located. The 9.5in x 4.5in is much more common and is usually referred to as a “large loaf” pan. I happen to have three 9.5in pans so I’ll be trying to squeeze the dough into those.
It is nice to meet you. I appreciate you taking the time to note the discrepancies in the pan sizes. I should hire you as my editor. I’ve fixed it on the post to show the correct centimeter. There are two companies that make this size of pan 10-inch x 5-inch Bread Pans – 1.5 lb. Loaf Pan (25.4cm x 12.7cm). Calphalon and Chicago Metal and can be purchased through Amazon. Here is the link for each:
Chicago Metal: https://amzn.to/3lPumGt
The pans you currently have will work perfectly and will make a slightly taller loaf.
Thank you so much for taking the time to write and give your edited suggestions.
Have a great day!
P.S. I’d love to hear about your Honey Wheat Bread baking adventure!
Hello Alejandro, lovely recipe. If my room temperature is about to 0°c how long should I proof the dough?
Hello Jean, It is nice to meet you. If your room is 0℃ (32℉) there won’t be any fermentation happening at this temperature.