The Very Best Honey Whole Wheat Bread

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This recipe for Honey Whole Wheat Bread is simply the VERY best whole wheat bread you will ever eat! Made with 100% whole wheat flour and kissed with honey, this wheat bread is soft, tender, and easy to make!

Loaf of whole wheat bread on cutting board with several slices cut.

If you think whole wheat bread is dense or tastes like cardboard, you have NOT tried my recipe for Honey Whole Wheat Bread. It is soft, tender, and full of flavor!

I am serious, even people who say they only eat white bread (my husband) love this honey wheat bread!

Whether used to make a delicious avocado chickpea sandwich or roasted turkey sandwich or as a base for homemade stuffing or a French toast casserole, this is the whole wheat bread dreams are made of!

Reasons this is the Best Whole Wheat Bread Recipe

100% Whole Wheat Flour. When you purchase whole wheat bread from the store it is often made with whole wheat flour AND enriched flour. This recipe is made with nothing but whole wheat flour!
Soft and Flavorful. Kissed with honey, this wheat bread is slightly sweet and super soft. It is everything you crave in good bread, while still being 100% whole grain. I have served it to so many people that are stunned to find out whole wheat bread is not only edible but absolutely crave-worthy.
Quality Control. No datem, no high fructose corn syrup, no refined sugar, and no preservatives! This wheat bread recipe only requires 7 simple ingredients--and that includes water and salt!
Affordable. While you can find quality whole wheat bread at many stores, they often cost nearly $10 a loaf. Making bread at home will save you so much money!

Notes on Ingredients

Ingredients for Whole Wheat bread labeled on counter.

Whole Wheat Flour: The star of this bread is 100% whole wheat flour. You can use either whole wheat flour or whole white wheat flour, both are 100% whole grains.
Wheat Gluten: Vital wheat gluten aids in improving the elasticity and rise of bread dough. Vital wheat gluten helps typically dense wheat bread to rise to its full potential, keeping this bread light and fluffy. You can certainly omit vital wheat gluten, but I find the whole wheat bread to be much softer when vital wheat gluten is added.
Honey: Honey is the signature flavor in this whole wheat bread. It adds so much richness and flavor and pairs beautifully with whole grains. Use any variety of honey you desire. I typically opt for a wildflower local honey.
Olive Oil: You can use canola oil if desired, but extra virgin olive oil gives this bread so much more flavor.
Yeast: Use active dry yeast, not quick-rise yeast, and be sure your yeast is not expired.
Water: The most important thing to remember when it comes to the water used when making bread is that you want to be sure it is at the right temperature. You want the water to be between 100-110 degrees F. If your water is over 115 degrees F, it can easily kill the yeast.
Salt: I use kosher salt in this recipe. If you are using table salt, reduce the amount to 1.5 teaspoons. If you are using a bread machine, be sure you don't put your salt directly where your yeast is, as that can kill the yeast as well.

How to Make Honey Whole Wheat Bread

The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.

Step One: Bloom Yeast. The first step of making bread is to bloom the yeast. This simply means activating the yeast by dissolving it in warm water with a bit of sugar (in this case honey), until bubbly. You want to remember two VERY important things when blooming yeast.

Be sure your water is lukewarm; not cold and not hot. If your water is over 115 degrees F, it can easily kill the yeast and if it is under 100 degrees F, it may not activate the yeast. Aim for 100-110 degrees F, which is warm to the touch.
Be sure the yeast is NOT expired. Using expired yeast will result in dense bread.

Step Two: Combine Ingredients. Once the yeast mixture is foamy, it is time to make bread! Simply combine the vital wheat flour and salt with 3 cups of the flour. Add the oil and yeast mixture to the flour and combine until the flour is fully moistened. Stir in an additional ¾ cup of flour into the dough mixture. If the dough is still sticky add up to another ¾ cup of flour, adding only ¼ cup at a time, until the dough is not sticky and easily pulls away from the sides of the bowl.

Step Three: Knead the Dough. You can prepare the bread dough by hand or with a stand mixer. A stand mixer makes quicker work of the process, but there is something so satisfying about kneading the dough by hand as well. Regardless of the method used, you want to knead the dough until it is elastic and no longer sticky to the touch.

Side by side picture of bread being kneading by hand on counter.

Step Four: Rise The Dough Twice. The dough will need to rise twice. Once before shaping into loaves and once after. This will ensure the bread is super light and fluffy. Each rise will take about an hour each, depending on the temperature and humidity of your kitchen.

Side by side photo of bread dough in loaf pan before and after rising.

Step Five. Bake. Bake until the bread is golden and reaches an internal temperature of 190 degrees F. This will ensure the bread is perfectly cooked.

Bread Machine Directions

It is exceptionally easy to make this honey wheat bread if you have a bread machine that can accommodate loaves up to 2 pounds, which is standard,

Place the loaf pan, fitted with the dough hooks, into the bread machine.
Pour the warm water into the loaf pan.
Add in the oil and honey.
Add 3 cups of flour.
Add the salt and vital wheat gluten. I add the salt now so that it will not touch the yeast, which can interfere with how the bread rises.
Add an additional 1 ½ cups of flour over the salt and vital wheat gluten.
Make a well in the center of the flour and add the yeast.
Close the bread maker and set it according to the manufacturer's instructions for wheat bread. I do recommend setting the crust to "light" when making wheat bread--it makes it easier to slice.

Storage Instructions

Because there are no preservatives in this whole wheat bread, it will not last as long as store-bought bread. If you do not plan to consume the bread within 5 days, it is best to prepare two 1-pound loaves and freeze one loaf for future use.

Storage: Allow the bread to cool fully before storing it in an airtight sealed container. Be sure the bread is fully cooled, or moisture will form in the container, causing the bread to mold quickly. Store the bread in a cool pantry for 4-5 days, in a sealed container. If it is humid or warmer outside, I recommend storing wheat bread in the refrigerator for up to 5 days.
Freeze: To freeze homemade bread, allow the bread to cool fully and then wrap the loaf of bread in a layer of plastic wrap, followed by foil. Place the wrapped bread into a freezer-safe bag and store it in the freezer for up to 3 months. Defrost overnight in the refrigerator and use it within 5 days.

FAQs about Making Wheat Bread

How do I know how much flour to use?

The amount of flour needed to make whole wheat bread will vary based on how you measure the flour and the humidity in your house. Plan on using between 3 ¾ to 4 ½ cups of flour when making wheat bread. Start by using 3 ¾ cups of flour, but if your dough is still sticky, add in additional flour, ¼ cup at a time, until the dough pulls away from the bowl and is not sticky to the touch.

What is the best way to measure flour?

If you have a kitchen scale, now is the time to use it. This recipe typically needs between 510 to 576 grams of whole wheat flour. If you don't have a kitchen scale, the best way to measure out the flour is to spoon it into the measuring cup versus scooping directly from the bag or container.

Can this bread be made using wheat berries?

Yes! I freshly grind red or white wheat berries using a flour mill every time I make homemade wheat bread. You will need to grind 3 cups of wheat berries or 576 grams, to equal 4 ½ cups of flour.

Can you make this whole wheat bread vegan-friendly?

Yes! This recipe for wheat bread is already dairy-free and egg-free, but in order to be considered vegan-friendly, you would need to replace the honey with pure maple syrup. It will not have a honey flavor, but Maple Wheat Bread is pretty spectacular.

How do I know when my bread is baked fully?

If you are making bread in the oven, you can tell when the bread is cooked fully when the crust is golden brown and when you tap on the bottom of the bread loaf it sounds hollow. A surefire way to tell if your loaf of bread is cooked 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.

What is the best way to slice homemade bread?

It is REALLY important that you allow the bread to completely cool before trying to slice, or it will fall apart easily. Once cooled, use a serrated knife to cut into ½-inch slices.

More Homemade Bread Recipes

Give this wheat bread recipe a try and be prepared to fall in love--there is not a better tasting recipe out there! Be sure to leave a comment and review below as well. I love to hear from you!

Honey Whole Wheat Bread

Made with 100% whole wheat flour and kissed with honey, this wheat bread is soft, tender, and easy to make! This recipe makes one 2-pound loaf or two 1-pound loaves.

4.90 from 112 votes

Print Pin Rate

Prep Time: 5

Cook Time: 25

Rising Time: 1 30

Total Time: 30

Servings: slices

Calories: 119kcal

Author: Kristen Chidsey

Ingredients

▢ 4-½ cups whole wheat flour (576 grams)
▢ 1-½ cups warm water (110-115 degrees F)
▢ ⅓ cup olive oil
▢ ⅓ cup honey
▢ ¼ cup vital wheat gluten optional
▢ 2 teaspoons kosher salt see note
▢ 1 tablespoon active dry yeast

Instructions

Bread Machine Version

Start by adding water into the loaf pan fitted in the bread machine. Measure the oil first and then the honey (this makes the honey slip out of the measuring cup) and add to water. Add 3 cups of flour, then salt and vital wheat gluten. Add the remaining 1 ½ cups over the salt and vital wheat gluten.
Make a small well in the flour and put yeast into that well.
Set the bread machine to the manufacturer's instructions for wheat bread with a light crust.

Oven Version

Sprinkle the yeast over the water and mix in the honey. Let that sit for 5 minutes, or until the mixture gets creamy and a bit bubbly.
In a large mixing bowl or bowl fitted for a stand mixer, mix together salt, vital wheat gluten, and 3 cups of flour.
Add the oil to the water mixture. Make a well in the flour mixture and pour in the water mixture.
Mix by hand with a wooden spoon or on low speed using the stand mixer fitted with a dough hook, until the flour is completely moistened.
Stir in an additional ¾ cup of flour into the dough mixture. If the dough is still sticky add up to another ¾ cup of flour, adding only ¼ cup at a time, until the dough is not sticky and easily pulls away from the sides of the bowl.
Turn the stand mixer to medium-low and knead the dough for 5-10 minutes, or until the dough is smooth and shiny. Alternatively, to knead the dough by hand, turn the dough out onto floured work surface. Fold the dough over itself and repeat, kneading for 10-15 minutes, or until the dough is smooth and elastic.
Place the kneaded dough into a large mixing bowl that has been lightly greased with oil. Cover the bowl with plastic wrap or a kitchen towel and let rise in a warm spot until doubled in size. This should take about 1 hour, depending on the temperature and humidity of your kitchen.
Once the dough has doubled, punch dough down and shape in one 2-pound loaf or into two 1-pound loaves. Place the loaf or loaves into a greased loaf pan. Use a 9x5" pan for a 2-pound loaf, and two 8x4" loaf pans for two 1-pound loaves. Cover the pans with a towel or plastic wrap, and let rise until doubled again.
Once doubled, bake the bread at 350 degrees F for 35-40 minutes for a 2-pound loaf and 25-30 minutes for a 1-pound loaf, or until your bread reaches an internal temperature of 190 degrees.
Allow the bread to cool in pan(s) for 10-15 minutes and then remove the bread from the pan and allow it to cool fully on a cooling rack.

Notes

Flour: Use whole wheat or whole white wheat flour for this bread. Measure flour by placing spoonfuls of flour into a measuring cup versus filling from a bag or container. You can also weigh your flour for the most accurate calculation. For this recipe, you will need 576 grams.

Wheat Berries: If you have a flour mill, grind 3 cups (576 grams) of red or white wheat berries to make the equivalent of 4 ½ cups whole wheat flour.

Yeast: Be sure to use dry active yeast, not quick rise yeast, and check the expiration date to ensure the yeast is fresh.

Water: Be sure your water is not too hot (over 115 degrees), as that can kill the yeast.

Vital Wheat Gluten: This is an optional ingredient but helps whole wheat bread rise and stay soft and fluffy.

Salt: If you are using table salt instead of kosher salt, reduce it from 2 teaspoons to 1.5 teaspoons.

Vegan Wheat Bread: There are 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 and this whole wheat bread will be considered vegan.

Baking at high altitude? Check out these adjustments that you may need to follow.

Storage: Allow the bread to cool fully before storing it in an airtight sealed container. Store the bread in a cool pantry for 4-5 days, in a sealed container. If it is humid or warmer outside, I recommend storing wheat bread in the refrigerator for up to 5 days.

Freezing: Allow the bread to cool fully and then wrap the loaf of bread in a layer of plastic wrap, followed by foil. Place the wrapped bread into a freezer-safe bag and store in the freezer for up to 3 months. Defrost overnight in the refrigerator and use within 5 days.

Nutrition

Course Main Course

Cuisine American

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This recipe was originally published in 2016 but has been updated in 2021 and 2024 with new pictures and a video.

Comments

4.90 from 112 votes (52 ratings without comment)