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!
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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
This is an EASY recipe for 100% whole wheat bread your family will fall in love with. Directions for making whole wheat bread in bread machine and in oven.
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
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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.
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Make a small well in flour and put yeast into that well.
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Set to manufacturer's instructions for wheat bread and let it go.
Oven Version
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Mix together water and yeast and let sit for 5 minutes, or until mixture gets creamy and a bit bubly.
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In a seperate large bowl, mix together salt, gluten and flour.
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Add in oil and honey to water mixture.
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Make a well in flour mixture and pour in the water mixture. Knead until smooth (about 5 minutes).
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Let rise until doubled.
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Shape as desired (into two 1 pound loaves) and let rise until doubled again.
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Bake at 350 for 25-30 minutes.
Recipe 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.
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Julie says
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?
kchidsey says
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!!
Julie says
Thanks! Good to know.
stacey says
What size loaf does this usually make? I need to tell my bread maker.
Kristen Chidsey says
2 pounds
Christina says
What an amazing recipe! My husband loves honey wheat bread!
Kristen Chidsey says
Then this is a PERFECT recipe for him 🙂 Enjoy Christina!
Claire | Sprinkles and Sprouts says
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!!!!!
Kristen Chidsey says
Yes Claire, SO much better for you 🙂 Not to mention healthier too!
Sara says
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?
Kristen Chidsey says
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.
Amanda S Foley says
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!
Kristen Chidsey says
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.
Chris says
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.
Kristen Chidsey says
WAHOO!!! I love hearing this Chris! This bread disappears here in NO time at all here too. Keep enjoying 🙂
Ana says
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
Kristen Chidsey says
Hi Ana! I hope you enjoy!.
You use 2 loaf pans–this recipe makes 2 one pound loaves.
Aimee says
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?
Kristen Chidsey says
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!
Meredith says
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!
Kristen Chidsey says
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!
Karen Gavrilovic says
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!
Kristen Chidsey says
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