Honey Wheat Bread

Total Time:Prep: 20 min. + rising Bake: 40 min.

Recipe by Dorothy Anderson

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jul. 14, 2023

This honey wheat bread recipe produces two beautiful, high loaves that have wonderful texture and slice very well. The tempting aroma of this bread baking can cut the chill from a cool autumn day. It's a tribute to the goodness of wheat. —Dorothy Anderson, Ottawa, Kansas

Honey Wheat Bread Tips

Can you use different types of flour and yeast when making this honey wheat bread?

Follow these tips for how to correctly substitute yeast in recipes. As for switching up flours, this will require some experimentation. Flours have different moisture levels; therefore, additional liquid might be needed for success with the recipe.

What can you serve with honey wheat bread?

If you like to keep things simple, toast up a slice and serve it with flavored butter. You can also use slices for sandwiches. Try a Chipotle Turkey Club Sandwich or Grilled Hummus Turkey Sandwich.

How should you store honey wheat bread?

Store homemade bread in an airtight plastic bag at room temperature in a cool, dry place for 2-3 days. Heat and humidity causes bread to mold, but storing it in the refrigerator turns it stale quickly. You can also freeze sliced bread for up to 3 months.

—Rashanda Cobbins, Taste of Home Food Editor
TEST KITCHEN APPROVED

Honey Wheat Bread

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Yield:2 loaves (16 pieces each)
Prep:20 min
Cook:40 min
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Ingredients

  • 2-1/2 to 3 cups all-purpose flour
  • 3-1/2 cups whole wheat flour, divided
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 cup 2% milk
  • 1-1/4 cups water
  • 1/4 cup honey
  • 3 tablespoons butter
  • 1 tablespoon salt
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Directions

  1. 1
    In a bowl, combine 2 cups all-purpose flour, 2 cups whole wheat flour and yeast. In a saucepan, heat milk, water, honey, butter and salt to 120°-130°; add to flour mixture. Blend on low speed until moistened; beat on medium for 3 minutes. Gradually stir in remaining whole wheat flour and enough of the remaining all-purpose flour to form a soft dough.
  2. 2
    Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Preheat oven to 375°.
  3. 3
    Punch dough down. Shape into 2 loaves; place in greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake 40-45 minutes or until browned. Remove from pans to cool on wire racks.

Nutrition Facts

1 piece: 103 calories, 2g fat (1g saturated fat), 3mg cholesterol, 234mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 3g protein.
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