Homemade Honey Whole Wheat Bread: EASY recipe for 100% whole wheat bread your family will fall in love with. Directions for making in bread machine and in oven.
I am a carb girl. To me there is nothing quite better than a fresh piece of bread warm from the oven or bread maker. If I slather the sucker with peanut butter, I am truly a happy person.
And on my luckiest days, I may pull fresh bread out of the oven while I have homemade spaghetti sauce simmering and get to dunk homemade warm bread right into the rich marinara sauce–YUM!
Honey Whole Wheat Bread
Bread gets a bad rap. Carbs get a bad rap.
And I get it because the majority of bread we eat is overly processed, genetically modified, and full of added sugars and preservatives.
But when you make bread at home, you get to control your ingredients. And if you follow my tips, you will have the healthiest most delicious, soft whole wheat bread you have ever had.
Can I make whole wheat bread without a bread machine?
Yes, you absolutely can make this whole wheat bread without a bread machine and I have included instructions for oven preparation.
I love my bread maker because I literally dump all the ingredients in and walk away. Making bread my hand is a bit more work, but totally worth it. Although after you fall in love with this bread, you will be BEGGING for a bread maker because you will want to make homemade bread every week!
How do I know when my bread is baked fully?
If you are making bread in the oven, you can tell when bread is cooked fully, when the crust is golden brown and when you tap on the bottom of the bread loaf it sound hollow. A sure fire way to tell if you loaf of bread is cooked through is to insert an instant read thermometer in the center of the loaf. Bread is finished cooking when it reaches a temperature of 190 degrees.
Do I have to use whole wheat flour?
In my humble opinion, yes you do need to use all whole wheat flour. First of all it is healthier, and secondly the measurements of water, honey, oil, and gluten are given based on working with 100% whole wheat flour, not all purpose or white wheat flour.
I want to grind my own flour, how do I do this?
If you are lucky enough to own a food mill, take advantage and grind fresh wheat berries for this homemade bread recipe. Freshly grinded wheat berries are higher in some nutrients than flour that has sat on a shelf for awhile and in my book–the taste is optimum.
To grind your own wheat berries, use 3 cups fresh wheat berries to yield 4 1/2 cups measured flour. Follow your manufacturer’s instructions on whether or not you need to turn on the grinder BEFORE adding fresh wheat berries.
Is this whole wheat bread healthy?
Oh my YES, my recipe for whole wheat bread is incredibly healthy. This whole wheat bread is dairy-free, 100% whole grain, and is made with natural sweeteners and healthy oils. There is no preservatives, no high fructose corn syrup, no stabilizers, no corn products and no soy. This is just pure whole grains at their finest.
How do I store wheat bread?
Because there are no preservatives in this whole wheat bread, it will not last as long as store bought breads. You can store in a cool pantry for 4-5 days, in a sealed container. If it is humid or warmer outside, I recommend storing your bread in the refrigerator.
This whole wheat bread freezes well too. To freeze homemade bread, allow to cool and then wrap the bread loaf in plastic wrap and then foil well. Keep in freezer for 2 months and then defrost overnight in the refrigerator.
The recipe calls for vital wheat gluten, why and do I have to use vital wheat gluten?
Vital wheat gluten aid in improving the elasticity and rise of bread doughs. Vital wheat gluten is especially helpful to add to whole wheat breads to keep them lighter and fluffy by aiding in the rising process of the dough. You can certainly omit vital wheat gluten from this recipe, but I find the whole wheat bread to be much softer when vital wheat gluten is added to the recipe.
Can I make this Homemade Whole Wheat Bread vegan?
There is no eggs or dairy in my recipe for whole wheat bread. But honey is not considered vegan. You can substitute the honey for maple syrup (use 1/4 cup instead of 1/3 cup) and this whole wheat bread will be considered vegan.
Troubleshooting Bread
Bread can be a bit tricky and while the recipe is easy to follow, there are a few tips to help produce delicious homemade bread.
- Be sure your water is not too hot (over 115 degrees), as that can kill the yeast.
- Be sure your yeast is not expired–been there done that myself, and it DOES result in a dense bread.
- Be sure your flour is fresh (not 6 years old!)
- Measure flour by placing spoonfuls of flour into measuring cup verses filling from bag or container, this will drastically change the amount of flour–and you don’t want too much flour!
- Be sure you don’t put your salt directly where your yeast is, as that can kill the yeast as well.
Recipes to make with Homemade Bread
- Copycat Panera Roasted Turkey, Apple, and Cheddar Sandwich
- Pepperoni Pizza Grilled Cheese with Marinara Soup
- Overnight Ham and Egg Breakfast Casserole
- French Toast Casserole
Honey Whole Wheat Bread Recipe
Honey Whole Wheat Bread
Ingredients
- 4 1/2 cups 100% whole wheat flour
- 1 1/2 cups warm water
- 1/3 cup olive oil
- 1/3 cup honey
- 1 tsp gluten optional
- 2 tsp salt
- 1 Tbs yeast
Instructions
Bread Machine Version
- Start with water in the machine. Measure the oil first and then the honey (this makes the honey slip out of the measuring cup) and add to water. Add salt and gluten, then flour.
- Make a small well in flour and put yeast into that well.
- Set to manufacturer's instructions for wheat bread and let it go.
Oven Version
- Mix together water and yeast and let sit for 5 minutes, or until mixture gets creamy and a bit bubbly.
- In a separate large bowl, mix together salt, gluten and flour.
- Add in oil and honey to water mixture.
- Make a well in flour mixture and pour in the water mixture. Mix together until dough forms then turn out unto floured work surface. Knead until smooth (about 10 minutes.)
- Place dough in oiled bowl and let rise until doubled.
- Once doubled, punch dough down and shape as desired a 9x5 pan (2 pound loaf pan) and let rise until doubled again.
- Bake at 350 for 35-40 minutes.
- You can also make 2 (1 pound) loaves. Divide your bread dough evenly and place into a 7x4 pan (1 pound loaf pan) which may be harder to find. Allow to double in size and then bake at 350 degrees for 25-30 minutes.
Notes
- 3 cups whole wheat berries grinds up to 4 1/2 cups whole wheat flour
- This recipe uses dry active yeast, not quick yeast
- Wheat Gluten will help your bread rise and stay fluffy.
- Be sure your water is not too hot (over 115 degrees), as that can kill the yeast.
- Be sure your yeast is not expired--been there done that myself, and it DOES result in a dense bread.
- Be sure your flour is fresh (not 6 years old!)
- Measure flour by placing spoonfuls of flour into measuring cup verses filling from bag or container, this will drastically change the amount of flour--and you don't want too much flour!
- Be sure you don't put your salt directly where your yeast is, as that can kill the yeast as well.
You May Need
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Kristen Chidsey
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Hi, I found something called Vital Wheat Gluten Flour at my local grocery store. Is that what this recipe calls for or is it something different?
Thanks!
Yes that is exactly what you will need Molly! I am making mine now for this week! Enjoy!
This is our go to bread recipe – everyone is shocked that it is whole wheat and still so yummy! Thanks so much for the recipe!
I am so happy you enjoy so much Colleen. It is our favorite as well.
I have made this bread three times and it doesn’t seem to work out for me. I bought fresh ingredients and a thermometer to check the temperature. The bread doesn’t rise in the oven and stays dense. I don’t know what I am doing wrong.
Hi Avra! I am so sorry you are having issues. A few tips: be sure to spoon your flour loosely into your measuring cups so that the flour is correctly measured. Also, make sure your water is not heated above 100 degrees–as that can kill your yeast. And finally, if you can find it, use vital wheat gluten as that helps the bread to rise. Hope those tips help.
Great recipe! I used this as a base, but changed a couple of things because I didn’t have all the ingredients listed. I used 2 1/2 c king Arthur whole wheat flour plus 2 tbls extra, 2 cups of while lily self rising flour, and then 1/ 1/2 cups warm water, 1/3rd cup maple syrup, 1/3rd cup olive oil, 1 tablespoon red star premier blanc white wine yeast (all I could find) it turned out yummy. It was basically an experiment, but turned out beautiful. I am gonna try coconut oil next time. The loaf rose up past the top of my bread machine pan. I was so happy. Settings used:
1000g size,
color medium, and
wheat bread setting 5 for the cycle.
Thanks so much for the inspiration!
Hi Tana! Thanks for letting use know how the whole wheat + self rising flour combo worked out. I love using maple in this bread as well 🙂 Let us know how it goes with the coconut oil.
FANTASTIC bread. How would you alter the quantities though to make a smaller loaf .. say a 1-1.5lb versus 2lb. This one came out huge.
Hi Karen! I am so glad you enjoyed this recipe. Instead of a 2 pound loaf, you can make 2 one pound loafs and freeze one loaf for later. OR you can cut the ingredients in half and make 1 one pound loaf. Keep in mind that if you are using your bread maker, you will want to follow your manufacturer’s instructions for a 1 pound loaf (some machines ONLY make 2 pounds). If your bread machine only bakes a 2 pound loaf, place in the ingredients for just one pound and then set to dough setting. Once setting is complete, place into a 7×4 pan (1 pound loaf pan)Allow to double in size and then bake at 350 degrees for 25-30 minutes. Of course you can cut the recipe in half and just follow the instructions to make without a bread machine as well!
Thank you for this simple and lovely recipe! I have made bread for years and am very impressed with the simplicity of the ingredients and the results! To better accommodate family needs, I reduced honey to 1/4 cup and eliminated vital wheat gluten, otherwise, followed the recipe as written using freshly milled wheat (the ONLY way to go). The result was pure Perfection! Thank you for sharing this with us!
I am so happy you enjoyed! Andy yes–FRESH milled wheat makes a WORLD of difference. Thank you as well for sharing your modifications!
Can you make buns out of this recipe? If so, what would the steps be for bread machine
Hi Kelly! Yes you can (and I do very often) I am working on a detailed recipe for whole wheat rolls to help troubleshoot some issues, but from the bread machine, you won’t have much to worry about it. Once the cycle is complete remove the dough and and place on lightly floured surface, divide the dough into fourths and then divide each fourth into 6 balls, for a total of 24 rolls. Place on 2 greased baking sheets and cover with towel or plastic wrap and let rise until doubled, about 45 minutes. Brush with melted butter or olive oil and bake at 400 degrees for 9 to 10 minutes or at 350 for 15-18 minutes.
You can also make roll dough balls and freeze them, then thaw, rise, and bake at a later time.
Yes–and I will have directions for specific rolls soon! (Just to help people troubleshoot)
Looking forward to trying this recipe, it looks just what I was looking for. A good whole wheat bread recipe without processed sugar and no dairy! Also the use of gluten as it will add to the quality of the bread.
Have you ever tried to freeze the dough to bake at a later date? I’m thinking after it rises, shape into loaves and then freezing for later use. Do you think this would work or will it start to rize in the freezer and then kill the yeast? I know you can get frozen bread dough in the freezer section but I wonder if they flash freeze it? I do not like frozen baked bread as I think it dries it out too much.
Hi Linda! That is a great question! This recipe does work to be frozen as dough–as long as you make it by hand. Prepare the recipe as directed through the first rise. After that rise, punch dough down and shape into loaves. Wrap with plastic wrap (greased seems to work best), and then in foil and freeze for up to 3 months (I find 1 month is best). To bake, place frozen loaves in greased loaf pan or on baking sheet and cover with plastic wrap or a clean kitchen towel. Place in a warm place to thaw and rise until doubled in size, about 4-6 hours. Watch the dough, as the time for this will vary depending on the environment. As soon as the dough has completed its second rise, bake as directed in recipe.
That’s great Kristen. That means I can make up a couple of weeks supply and bake as needed. I’m going to get the ingredients today and get some made up over the weekend. I’l try to post back with results.
I hope you enjoy Linda! I just picked up fresh wheat berries to grind–I will be making a few batches myself 🙂
I haven’t baked this recipe as of yet but am giving it 5 stars because it sounds like the exact bread recipe that I’ve been looking for. I can’t wait to try this! I have 1 question first. Can I exchange the olive oil for a vegetable or canola oil instead? Thanks in advance.
Hi Julie! Well, I hope this bread lives up to your expectations! You can use canola oil or vegetable oil, I prefer canola oil if not using Olive Oil.
I was looking for a whole wheat bread to bake, one that had low carbs to replace the higher carb bread I had been baking, a mix of whole wheat and bread flour or all purpose. This seems to be it. It is tasty, dense, moist. I like it. I mix and kneaded dough in bread machine but baked it into 2 loaves. Slices are smaller but since I have to cut down carbs, this is good.
YAY!!! I am so so happy you enjoyed Anthony!
I purchased a Zojirushi Home Bakery Virtuoso about six months ago when our favorite sandwich bread bakery went out of business (it burned down! 🙁). They had six or seven different loaves and we liked almost all of them. Unfortunately we have become spoiled and now even high end grocery store bread just won’t cut it.
Your recipe was one of the first ones I tried and it came out great. I foolishly believed that’s all there was to making bread. Find a recipe somebody else figured out, follow it, get bread out in a few hours.
This has not been my experience. I don’t want to get stuck in a rut making the same bread every time so I have continued trying other recipes. Half of the time they are a complete disaster and the other half is a bit hit and miss when it comes to flavor/texture/rise etc. Even when I think I’ve found another one that works well it doesn’t always come out consistently.
All this to say, at the end of every failed loaf I say “Well, I guess it was worth a try.” and then throw this one together because, at the end of the day, we still need bread and I know this one is always a winner.
What a shame about your bakery–heartbreaking! But I am glad you found this tried and true whole wheat bread. I have a recipe for raisin bread coming soon and am always experimenting myself. However, this bread is my go to as well–it just never disappoints.
Hi, can I make this with less sugar? Never made bread before so not sure how to adjust for texture. Thanks!
Hi Kim-Ashleigh! I have made this with 1/4 cup sugar with success, but the bread is never as good–does not rise as much and is not as fluffy. But it works and does still taste good 🙂
This is a great recipe. I have made it multiple times and it has always turned out yummy. I have substituted the olive oil with coconut oil or butter with no problem.
Now, do you have a good whole wheat bread machine recipe for cinnamon raisin bread. Sure would appreciate it if you do.
Thanks
,Jackie
Hi Jackie! I am so glad you enjoy this recipe so much and appreciate you sharing your variations. I actually am photographing Whole Wheat Cinnamon Raisin Bread right now for the blog–but until then, I would add 1 teaspoon of cinnamon to ingredients in bread maker at start of cycle. When cycle beeps, add in 1 cup raisins. It is PERFECTION.
My family loves it! I can’t make it fast enough!
I love hearing that. Thank you for taking the time to comment.
Can I leave out the salt?
Hi Al, if you need to watch salt intake, you can cut in half, but eliminating will cause this to be pretty bland.
If using 2 – 1 lb. loaf pans should the internal temperature be 207 degrees or 190 degrees?
Hi Belinda, bread is finished cooking when it reaches a temperature of 190 degrees. So I would take it out of the oven once it reaches 190 degrees 🙂 Enjoy!
First time bread baking. The recipe says to knead until smooth, It never seemed to get there. It just kept getting stickier, any recommendations?
Thanks!
Hi Ben! Be sure your hands are floured and work on a floured surface, that should help.
Can I double this recipe?
Hi Mame! You can double this recipe but will not be able to make in bread maker 🙂
This is exactly the bread I’ve been looking for! Reminds me of a recipe my neighbor made growing up, and this tastes exactly like what I remember. So. Yum! My first attempt was a success, which isn’t always the case baking at 7,000 feet. I plan to make this at least once a week for my sandwiches for lunch. Thanks so much for sharing this!
Shannon, that makes me so happy that you were able to make this bread work for you (in extreme conditions too!) and that it was like the bread you remembered. I hope you enjoy for many years.
Will I be able to use instant yeast – one that can be added straight to dry ingredients?
As long as it is just instant yeast, not rapid rise instant yeast 🙂 If you are not making in a bread maker.
Hi Kristin, I’m looking forward to trying your recipe but you show a package of instant yeast but say only use dry active yeast? What brand do you use? Thank you for your reply. Kathleen
Hi Kathleen! For yeast, I use dry active yeast. I usually purchase a larger bag and keep in my refrigerator. Red Star yeast is a brand I purchase a lot: https://amzn.to/2MX9vhC I updated the amazon link to that brand now 😉 Sorry for any confusion that caused you! Enjoy the bread!
Great bread. I made in bread machine on dough cycle. When done I placed in a 9 x 5 loaf pan. Let rise for about 40 minutes. Baked. I place a thermometer in bread after it has been in oven for 20 minutes. I have one that you use for grilling meat. Has a metal cord so gauge is on top of stove. Bake till 190. Good idea giving notes. You may want to include type of water to use. I always use bottled. I see a difference in taste and bread rise not using faucet water. I did use vegetable oil. I’m not an olive oil lover.
I am so glad you enjoyed the bread and great to know about the water. I have never had an issue with my tap water, but every water is different!
I was looking at this recipe and wondered, can you add an egg or two in the batter. Will make much of a difference
Hi Rijul. Bread making is a science, so adding eggs would greatly mess with this bread. It would be something that would need perfected and tweaked over time.
I read through all of the other comments other s have posted. I too can not seem to get this bread to fill out a 1 lb. pan. I know my ingredients are ok because I have made other breads that have filled out the pans…1st thing I noticed is that even at 70 degress my bread did not rise in 1 hour. It took about 2 1/2 hours… The 2nd rise took 1 hour. I also just tried to put all of the bread in 1 – 9 x 5 pan… when it rose for the second time it did come over the top as it doubled… I baked it for 30 minutes… when I tapped it the bread sounded hollow….. I have a convection oven so I guess it goes a little faster. Now it looks like a nice high loaf of bread. I would love to attach a picture of it… Does this sound like it makes sense to you?
Hi Heidi! Thank you so much for sharing all those details with us! And I wish you could share a picture as well. A 9×5 loaf is about 2 pounds so that would make sense that is perfectly doubled better than 2 smaller loafs. I will test bake time today on a regular oven so that I can update everyone to how long that would take to bake(my guess is 35-40 minutes). Sundays are my day for making this bread anyways 🙂
I was so excited to make this bread, went to the supermarket to buy the only two ingredients I needed at home- yeast and vital wheat gluten. Followed instructions, I waited 30 minutes and when I saw that it was not rising I placed my bowl on top of my oven. Came back 30 minutes later and it almost looked the same. It was late at night so at that point I just decided to put in loaf pans and the cover them again and placed on top of oven close to an hour. They did not rise much so just decided to stick in oven at that point. Bread loaf came out looking dense and it was filled half the loaf pan. The same wayI had put in. I was so dissapointed! I want to try again any suggestions?
Hi Joana, that is so disappointing when your bread will not rise. I am so sorry for that. I know your yeast was fresh, so that was not the issue. But it may have been your water was too hot or not hot enough–too hot kills the yeast, too cold does not activate the yeast. Try to shoot for around 105-110 degrees (if you can use a thermometer once to get temp right, you will know by touch in the future) Also, try adding up to 1 tablespoon vital wheat gluten, that can help combat some humidity issues in air. Hope those tips help!
I made this bread in my Zo last night. It rose and rounded perfectly, even better than the white bread recipes I have made. I didn’t use the vital wheat gluten. I measured my flour by whisking it and then scooping it. The dough came together perfectly and didn’t need any adjustments. I really just dumped everything in the machine, set it and walked away. The bread is the best whole wheat bread I have made. The crust was soft, the bread was fluffy, it kept its shape better than any breads I have made. I am not a fan of whole wheat bread, but I really liked this one. This is my go to recipe from now on inshaaAllah! Thank you!
Ps…this recipe doesn’t use too much honey, which is expensive.
I am so glad you enjoyed this bread. It really is the best whole wheat bread in my opinion as well.
I have the yeast packets instead of bulk. Will one packet do?
Hi Nancy, one packet is only 2 1/2 teaspoons, you need 1 full tablespoon, which is 3 teaspoons.
Hi pls send me the measurements oof the cup in GM’s to calculate..
Hi Anchita! I am not well versed with converting recipes unfortunately. Based on my research, it appears that the measurements would be the following (but I can’t be 100% sure myself)
-352.5 ml of water
-79 ml honey
-79 ml olive oil
-20.25 grams of flour
-11.3 grams salt
-13 grams yeast
I love this bread, I have made it several times now. The only thing I can’t sort out with it. Is I can’t seem to get it to rise. I have tried everything I can think of (which isn’t much I am a novice with bread). I have bought new yeast several times, temped out the water to make sure it wasn’t over 115 degrees, left it to rise on a warm oven.
Do you have any suggestions for getting this to rise?
For the yeast I mix it into bowl with the warm water and leave it sit for 5 minutes. Its usually very cloudy and has a bit of bubbles.
I haven’t tried it in the bread machine to see if it will rise, maybe I will do that tonight and see what I get. But anythoughts you had on why it wont rise would be appreciated
Hi Chris, I am so glad you enjoy this bread’s flavor. One thought is have you tried vital wheat gluten–you can use up to 1 tablespoon. That can help bread rise. Let me know if have tried that. If not, try using 1/4 cup less flour or the bread machine. Keep me posted. I literally just pulled my loaf out of the oven for the week.
I always use the wheat gluten. I’m gonna try the bread machine tonight. Would prefer the oven tho. Next time I’ll try a bit less flour
I’ve made these at least 6 times, my only problem is they wont rise enough to fill up the bread pan. I’m new to fresh ground flour, could it really be that I’m not adding gluten? Thank you for the recipe though, my kids love it.
Hi Breg! I am so glad to hear about much your family enjoys this bread. I would first ensure your yeast is fresh and that your water is not too hot. After that, I would add up to 1 tablespoon more wheat gluten
Thanks for the response, I will give that a try. Can you elaborate on how you roll yours before you put them in the bread pans?
You want to handle bread as little as possible before baking, so once you take out of bread machine, punch down and divide into 2 balls. Shape balls into oval and place in greased loaf pan. Cover and let rise–dough should fill bread pan. Enjoy!
I’ve made this several times now in my bread machine, and it’s delicious!! It’s super easy, soft, and tasty. One question… If I wanted to just make a one pound loaf in my bread machine, would I halve the recipe ingredients? Thank you!!
Hi Heather! I am so glad you enjoy this recipe for bread! As for making only a 1 pound loaf of bread in a 2 pound machine–that gets tricky. If your bread pan holds less than 10 cups water, it should work (just halve the ingredients) BUT if it holds more than 10 cups, it may not turn out. Instead, I suggest, making the full recipe, but setting to the “dough” cycle. Once done, divide between 2 greased loaf pans, cover, and let double again. Then bake at 350 for 25-30 minutes. Let the bread cool and freeze one loaf for future use. Hope that helps.
I’m going to make this bread today. My husband is diabetic what can I substitute the honey with or can I cut amount of honey in half and not affect recipe. Thank you for your help.
Hi Kathryn! Bread is a bit tricky to mess with quantities and without playing with the recipe myself, it is hard to guarantee success. I will say that I have run out of honey once making this bread and so I did use only half the quantity called for–it was still tasty, just did not rise again. But I never tested it again. If you do, let us all know how it goes.
I made this without the honey, used same amount of agave instead. Agave is a low glycemic sweetener, and it turned out great.
I am so glad it turned out for you DZee
So of course I messed with the recipe…….just because……I did less wheat & subbed one cup oats and 1/4c. Flax so it made it heavy and not rise as much and was dense. I will adhere to your recipes fully my next attempt! My question is this-is there a trick to switch up and not affect all the above mentioned? Thanks.
HA! I understand playing with recipes! Baking with oats, flax, and whole wheat together is TOUGH! All 3 are very dense. I haven’t played with that combination yet, so can’t accurately tell you how to adjust the recipe. Sorry! I will say that I measure the flour loosely–be sure to not pack the cups, lightly spoon the flour into the measuring cups. I have also substituted 1/2 cup flour for 1/2 cup ground flax and then added 1 tablespoon additional vital wheat gluten with success. I have not tried this bread with oats though.
Thanks. I never thought of all them being dense, duh!
No worries 🙂
Hi! I just made this bread this afternoon in my Cuisinart bread machine. I used the 2lb. medium crust whole wheat setting. The flavor is good, but the bread failed to rise and is very dense and somewhat chewy. Do you have any suggestions that I could try? Thanks!
Hi Karen! So sorry for your issues. Bread can be a bit tricky. Here are a few things that MAY have happened.
Be sure your water is not too hot, as that can kill the yeast.
Be sure your yeast is not expired–been there done that myself, and it DOES result in a dense bread.
Be sure your flour is fresh and measure by placing spoonfuls of flour into measuring cup verses filling from bag or container–this can result in a lot less flour, but that is the correct way to measure when baking for accurate results.
Be sure you don’t put your salt directly where your yeast is, as that can kill the yeast as well.
Let me know if you were confident you did all the above, and I will further trouble shoot.
One final tip, vital wheat gluten makes a world of difference–it really helps your bread stay light.
Again, so sorry for the issues.
–Kristen
Hi, as this recipe doesn’t have egg and all the people who tried loved it I want to try it too but in my bread machine’s recipe the amounts for whole what bread are way much less than your recipe although they are both for 2lb. For example in other recipe water is 3/4cup, skimmed milk powder 4 tbsp, oil is 4tbsp, 2 large eggs, salt is 1 1/2tsp, sugar (I use honey instead) 4tbsp,whole what flour is 2 1/2cup and yeast 1 1/2.
So do you think I should try your recipe exactly how it is or should I decrease the amounts in half just to try first? Thank you so much!
Hi Meredith! I know these amounts seem like a TON. And this recipe makes a large loaf, but I have been making it for well over 10 years–I would try it with my recipe as stated (my bread machine can only accommodate 2 Lb loaf as well). Let me know how it goes for you!
Hi! I’m thinking of trying out this recipe ahead of time in preparation for thanksgiving. I’d love to have individual rolls. Have you tried this variation and if so, what are the changes?
Hi Aimee! Yes, this recipe works great for rolls. Allow the dough to rise once and then divide into 12 rolls, being careful to not over work dough, and allow to rise again. Bake at 350 degrees, for 15-18 minutes. And enjoy!
I will try this! The only question I have is.. can I use a loaf pan?, never saw that in the directions, also Step 6 I don’t really get, pls help? I really want to make this :DD
Hi Ana! I hope you enjoy!.
You use 2 loaf pans–this recipe makes 2 one pound loaves.
I have made this twice now and am on my third batch. The only problem I have is that it is gone the same day I make it. 😉 Delicious. Thanks for the recipe.
WAHOO!!! I love hearing this Chris! This bread disappears here in NO time at all here too. Keep enjoying 🙂
Just made the honey whole wheat bread. I have tried numerous wheat bread recipes for the bread machine and they always come out dense and dark. This bread was a cinch to make a truly delicious. Nice chewy texture and beautiful color. Thank you! This is now my go to bread!
Thank you for sharing your success with me Amanda. That makes my heart so happy! I am so glad you enjoy this bread as much as my family does.
Hi there! Just found your recipe and love it, but i was wondering if it’s possible to make into mini loaves and different the cook tunes would be?
Hi Sara, I would think that mini loaves would work–but I have not experimented with it myself. However, I LOVE the idea and think I myself need to give this a try. I would still bake at 350 and begin checking at 17 minutes. Because the loaves will rise to almost the height of the 2 one-pound loaves, they make take close to the full 20-25 minutes. You can tell bread is done baking when it is golden brown and an instant read thermometer reads 207 degrees. Let me know if you give this a try and what your results were Sara.
This just looks perfect. Just like a store bought loaf, only I know it is soooo much better for me. Which is good as like you I am a carb lover!!!!!
Yes Claire, SO much better for you 🙂 Not to mention healthier too!
What an amazing recipe! My husband loves honey wheat bread!
Then this is a PERFECT recipe for him 🙂 Enjoy Christina!
What size loaf does this usually make? I need to tell my bread maker.
2 pounds
I want to try this, but I’ve never made bread before, and I’m nervous. 🙂 About how long does it take to rise each time?
Making bread was a HUGE fear when I first started and I still love just throwing the ingredients in a bread maker out of my own laziness. But it really is not that hard. The amount of time for the dough to rise truly depends on the humidity and temperature of your house. In the summer, my dough doubles in 30 minutes and in the winter it can take up to an hour at times. A trick is to put the dough in the warmest part of your kitchen–by the stove if you are baking, on top of the dishwasher if it is running, or even on the dryer in the laundry room! You can also set on a table by a window letting sun in. Hope that helps!!
Thanks! Good to know.