Home » Yeast Breads » Honey Wheat Bread

Honey Wheat Bread

Honey wheat bread is nutty, sweet and hearty but it can also be a bit dense and heavy if you aren’t used to working with wheat flours. Get the steps for an easy starter loaf complete with all the ways you can use it up, deliciously.

a sliced loaf of honey wheat bread on a cutting board

Honey wheat bread is a type of bread that has been enjoyed for centuries. It is believed to have originated in ancient Egypt, where it was made using a combination of wheat flour, honey, and yeast. The bread was considered a delicacy and was often served at royal banquets.

In modern times, honey wheat bread has become a popular choice for health-conscious consumers. It is often touted as a healthier alternative to white bread, as it contains more fiber and nutrients in some cases.

Health benefits of honey wheat bread (if you make it yourself)

Digestive Health

Honey wheat bread is a great source of dietary fiber, which is essential for maintaining good digestive health. The fiber in honey wheat bread promotes regular bowel movements, prevents constipation, and reduces the risk of gastrointestinal diseases. Additionally, the prebiotics found in honey wheat bread help to promote the growth of beneficial gut bacteria, which further supports digestive health.

Energy Levels

Honey wheat bread is a complex carbohydrate that provides a slow and steady release of energy throughout the day. This is because the body breaks down complex carbohydrates more slowly than simple carbohydrates, which can cause a spike in blood sugar followed by a crash. The sustained energy provided by honey wheat bread can help to improve focus and productivity, and may also aid in weight management by reducing cravings for sugary snacks.

Milling Your Own Wheat Flour

For those who want to take their honey wheat bread to the next level, milling their own wheat flour can be a game changer. Milling your own flour allows you to have control over the quality and freshness of the flour you use, which can greatly impact the flavor and texture of your bread.

When it comes to milling wheat flour, there are two main types of wheat to consider: hard red and soft white. Hard red wheat is high in protein and gluten, making it ideal for bread baking. Soft white wheat, on the other hand, has a lower protein content and is better suited for cakes, pastries, and other baked goods that require a lighter texture.

To mill your own flour, you will need to purchase wheat berries, which are the whole kernels of wheat. These can typically be found at health food stores or online. Once you have your wheat berries, you will need a grain mill to grind them into flour. There are many different types of grain mills available, ranging from hand-cranked models to electric mills. I have a Nutrimill and really like it.

When milling your own flour, it’s important to keep in mind that freshly milled flour contains all of the natural oils and nutrients of the wheat kernel. This means that the flour will have a shorter shelf life than store-bought flour, and should be used within a few days of milling. However, the flavor and nutritional benefits of fresh flour are well worth the extra effort.

Overall, milling your own wheat flour can be a rewarding and delicious way to take your honey wheat bread to the next level. With a little bit of practice and the right equipment, anyone can become a master miller.

Honey wheat bread could be supportive of your health goals if you know a few key facts: First, grocery store wheat bread is NOT your friend for health. Loaded with inflammatory oils (vegetable, canola) and often filled with stabilizers and preservatives to make it shelf stable for weeks, there’s minimal health benefit to these loaves.

If you want to eat bread, you’ll always be making a healthier choice by making it at home.

How to make honey wheat bread step by step

Activate the yeast in warm water if you want to make sure it’s alive, or you can wait and add instant yeast directly to the flour when it’s added. Place the wet ingredients, honey and oil into a medium bowl. Add the flour, yeast if needed and salt and stir to combine.

Knead, then place the dough back in the bowl to rise. It won’t get huge and will take 1-2 hours.

Once the dough doubles, use your hands to shape the loaf into a 9″ long by 8″ wide shape and roll up. Pinch the seam together and place in a greased loaf pan seam side down.

Let the dough rise until it’s just about level with the top of the loaf pan or until you think it’s doubled in size. Bake at 350 for 35 to 45 minutes. Tent with foil after 20 minutes to prevent over browning. Transfer the baked loaf to a cooling rack to cool completely.

Taste and Texture Profiles

Flavor Characteristics

Honey wheat bread is known for its sweet and nutty flavor. The bread has a subtle honey taste that complements the wheat flavor. The combination of honey and wheat creates a unique taste that is not too overpowering, making it a popular choice for people who prefer a mild sweetness in their bread.

The flavor profile of honey wheat bread can vary depending on the recipe and the quality of ingredients used. Some recipes may include additional ingredients such as cinnamon, raisins, or nuts to enhance the flavor further.

There is an issue though: Today heat is often used during the milling process which can turn the oils in your wheat flour rancid and create a bitter flavor in your bread. If you find yourself sensitive to this flavor, you can swap some of the water for orange juice. Details are in the recipe below.

Crust and Crumb

The crust of honey wheat bread is typically thin and crispy. It has a golden-brown color and a slightly sweet taste due to the honey used in the recipe. The crumb of the bread is soft and fluffy, with a slightly dense texture. The honey in the recipe adds moisture to the bread, making it more tender and flavorful.

Because your loaf is homemade, it will be its best on the first day or two after you make it.

Pairing with Foods

Spreads and Toppings

Honey wheat bread is a versatile bread that can be paired with a variety of spreads and toppings. For a classic pairing, butter and honey are a great option. The sweetness of the honey complements the nuttiness of the wheat, while the butter adds a rich and creamy texture.

For a savory option, try spreading cream cheese on the bread and topping it with smoked salmon and capers. The creaminess of the cheese and the smokiness of the salmon pair well with the nuttiness of the wheat.

Another option is to toast the bread and spread it with avocado and sprinkle with everything bagel seasoning. The creaminess of the avocado and the crunch of the seasoning complement the texture of the bread.

Cheese Pairings

Honey wheat bread pairs well with a variety of cheeses. For a mild option, try pairing it with brie or camembert. The creaminess of the cheese complements the nuttiness of the wheat.

For a stronger flavor, try pairing the bread with sharp cheddar or gouda. The sharpness of the cheese contrasts well with the sweetness of the honey and the nuttiness of the wheat.

Blue cheese is another great option. The tanginess of the cheese pairs well with the sweetness of the honey and the nuttiness of the wheat. For a more complex flavor, try adding sliced pears or apples to the pairing.

Storing and Preservation

Shelf Life

Honey wheat bread has a relatively short shelf life compared to other bread types. The bread can stay fresh for up to 3 days when stored properly at room temperature in an airtight container. It is recommended to slice the bread before storing it, as it will help to prevent moisture buildup and extend its shelf life.

Freezing and Thawing

To extend the shelf life of honey wheat bread, it can be frozen for up to 3 months. Before freezing, ensure the bread is completely cooled down. Wrap the bread tightly in plastic wrap or aluminum foil, and then place it in a freezer-safe bag. When ready to eat, remove the bread from the freezer and let it thaw at room temperature for a few hours. Alternatively, the bread can be toasted directly from the freezer.

Stale Bread Uses

If honey wheat bread becomes stale, it can still be used in a variety of ways. It can be made into breadcrumbs by toasting and then pulsing the bread in a food processor. Stale bread can also be used to make croutons for salads or soups. Another option is to use stale bread to make French toast or bread pudding.

Overall, by following proper storage and preservation methods, honey wheat bread can be enjoyed for longer periods of time.

a head on shot of sliced honey wheat bread loaf

Recipes that use honey wheat bread

Sandwich Ideas

Honey wheat bread is a versatile bread that can be used to make a variety of sandwiches. It’s perfect for making grilled cheese, turkey, ham, or veggie sandwiches. For a classic grilled cheese sandwich, spread butter on the bread and add your favorite cheese. Grill on a pan until the cheese is melted and the bread is toasted. For a turkey or ham sandwich, add lettuce, tomato, and mayo to the bread. For a veggie sandwich, add avocado, sprouts, and hummus.

French Toast

Honey wheat bread is also a great bread to use for French toast. To make French toast, whisk together eggs, milk, cinnamon, and vanilla extract. Dip the bread in the mixture and cook on a pan until golden brown. Serve with syrup and butter for a delicious breakfast.

Croutons and Stuffing

Honey wheat bread can also be used to make croutons and stuffing. To make croutons, cut the bread into small cubes and toss with olive oil, salt, and pepper. Bake in the oven until crispy. For stuffing, cut the bread into cubes and mix with sautéed onions, celery, and herbs. Add chicken or vegetable broth and bake in the oven until golden brown.

Overall, honey wheat bread is a versatile bread that can be used in a variety of recipes. Whether you’re making sandwiches, French toast, or stuffing, honey wheat bread adds a delicious flavor to any dish.

a sliced loaf of honey wheat bread on a cutting board

Honey Wheat Bread

Hearty and comforting wheat bread gets sweetened up with honey instead of sugar.
Print Pin
Servings: 9 slices
Prep Time 20 minutes
Cook Time 40 minutes
Rise Times 2 hours
Total Time 3 hours


  • 1 to 1 1/8 cups warm water (110 degrees) 227 to 255 grams; see note 1
  • 2 1/2 teaspoons instant yeast 1 packet active dry yeast dissolved in 2 tablespoons of the water in the recipe
  • 1/4 cup flavorless oil 50 grams; I use avocado
  • 1/4 cup honey 85 grams; light colored honey is best
  • 1/4 cup nonfat dry milk 28 grams
  • 3 1/2 cups whole wheat flour 397 grams
  • 1 1/4 teaspoons sea salt 8 grams


  • Add the yeast to the water and allow the mixture to sit for 5 minutes until foamy. Alternately, you can add the yeast directly to the dry ingredients but you'll need to ensure that all other ingredients are warmed properly first.
  • Add the yeast mixture to a large bowl and add the oil, honey, dry milk, flour and salt. Stir to combine.
  • The dough will be stiff, but turn it out onto a lightly oiled counter (no flour here; it will make the dough too heavy later) and knead the dough until smooth and elastic; about 7 minutes give or take.
  • Return the dough to the bowl, cover and rise 1-2 hours or until doubled. Wheat flour often takes longer to rise.
  • Lightly grease a loaf pan and line with parchment paper; set aside.
  • Once doubled, shape the dough into a rectangle as long as your loaf pan; about 9 inches long and 8 inches wide. Just use your fingers to press it out. Roll the dough up from the long end into a sausage shape and pinch the seam to seal.
  • Place the dough in the loaf pan seam side down and let the loaf rise in a warm place until just slightly above the rim of the pan; this loaf won't rise very high.
  • Preheat the oven to 350 and bake 35 to 45 minutes; tenting with foil after 20 minutes, once the loaf is brown. You can check the temperature of your bread to ensure it's baked. 190 degrees is the goal.
  • Once baked, transfer the loaf to a cooling rack and let cool before slicing.


Note 1: Occasionally whole wheat flour can be a little rancid and taste bitter. If you find your wheat bread is bitter when you make it, or if you’d like to prevent that, replace 1/4 cup of the water in the recipe with an equal amount of orange juice. 


Serving: 1slice | Calories: 265kcal | Carbohydrates: 44g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 345mg | Potassium: 266mg | Fiber: 6g | Sugar: 10g | Vitamin A: 77IU | Vitamin C: 0.3mg | Calcium: 61mg | Iron: 2mg
Course Yeast Breads
Cuisine American
Keyword homemade wheat bread loaf, honey wheat bread, single wheat bread loaf, wheat bread
The Dough Dabbler

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating