Homemade Honey Whole Wheat Bread

Name: Honey Whole Wheat Bread
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 4 1/2 cups whole wheat flour ((576 grams) ); 1 1/2 cups warm water ((110-115 degrees F)); 1/3 cup olive oil; 1/3 cup honey; 1/4 cup vital wheat gluten (optional ); 2 teaspoons kosher salt (see note); 1 tablespoon active dry yeast

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

Use this wheat bread as a base for an Avocado Chickpea Sandwich or a Roasted Turkey Sandwich. It is also delicious when used to make Homemade Stuffing or French Toast Casserole.

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

The Best Whole Wheat Bread Recipe

If you think whole wheat bread is dense or tastes like cardboard, you have NOT tried my recipe for Honey Whole Wheat Bread.

This recipe for whole wheat bread is soft, tender, and full of flavor. It is everything you crave in good bread, while still being 100% whole wheat! 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.

After one slice of this slightly sweet, super soft wheat bread, you will become a bread snob. No other bread will do after trying this recipe out!

Notes on Ingredients

Ingredients for Whole Wheat bread labeled on counter.

Honey whole bread is made with just 7 ingredients--and that is counting the water and salt!

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 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. I have been there and done that myself, and it results in dense bread.
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 lukewarm, not hot. If your water is over 115 degrees, 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.

Step-By-Step Directions to Make Wheat Bread

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. 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.

Once you have ensured the right temperature of the water and that your yeast is good, simply sprinkle the yeast and honey over the warm water and give a gentle stir. Set it aside for 5 minutes. During this time, the mixture should get cloudy, with a few bubbles or foam on top of the water. If not, the yeast was bad or the water was too hot or too cold and you need to start over.

Step Two: Prepare Bread 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.

In a large mixing bowl or a bowl fitted for the stand mixer, mix together salt, vital wheat gluten, and 3 cups of flour.
Make a well in the flour mixture.
Add the oil to the yeast mixture and stir to combine. Then add that mixture into the well made in the flour.

Mixing bowl with wheat with well in center with oil and honey in center.

Using a wooden spoon, or on low speed on a stand mixer fitted with a dough hook, mix the bread dough ingredients together until well combined and 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.

Step Three: Knead the Dough

To knead the dough, turn the stand mixer to medium-low and let the dough hook knead the dough for 5-10 minutes, or until the dough is elastic, shiny, and no longer sticky to the touch.
Alternatively, you can knead the dough by hand. Turn the dough out onto a floured surface. Use your hands to fold the dough over itself again and again, until smooth and shiny. This will take anywhere from 10-15 minutes.

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

Step Four: Rise

After the dough has been kneaded, place the dough into a lightly oiled mixing bowl and cover it with a clean kitchen towel. Allow the dough to double in size. This will take about 1 hour, depending on the temperature and humidity of your kitchen.
Once doubled, gently punch the dough down and shape it into one 2-pound loaf or two 1-pound loaves.
Place the shaped loaf or loaves into greased pans and cover them with a kitchen towel.
Let the dough double in size again. This will take 45-60 minutes.

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

Step Four: Bake

Bake until the bread is golden and reaches an internal temperature of 190 degrees F.
Remove from the oven and let sit in the loaf pan for 10 minutes before removing the bread from the pan and placing it onto a cooling rack to cool fully.

Bread Machine Directions

If you happen to have a bread machine that can accommodate loaves up to 2 pounds, which is standard, it could not be easier to make this honey wheat bread.

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.

Storing Wheat Bread

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.

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.

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

This is an easy recipe for 100% whole wheat bread that is tender, soft, and full of flavor.

4.88 from 100 votes

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Course: Main Course

Cuisine: American

Prep Time: 5

Cook Time: 25

Rising Time: 1 30

Total Time: 30

Servings: (2 pound loaf)

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

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