Honey Wheat Bread Recipe

Name: Honey Wheat Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 4 ½ teaspoons dry active yeast; 5 tablespoons honey (I just eyeball this, sometimes more or less); ⅓ cup hot water (not too hot or will kill yeast); 3 ½ cups whole wheat flour; 3 ½ cups all-purpose flour (may need more to hold dough together); ½ cup powdered milk; 1 teaspoon salt; ½ cup unsalted butter; 1 cup whole milk; ½ cup water (may need more to hold dough together)

Servings: persons

4 ½ teaspoons dry active yeast
5 tablespoons honey (I just eyeball this, sometimes more or less)
⅓ cup hot water (not too hot or will kill yeast)
3 ½ cups whole wheat flour
3 ½ cups all-purpose flour (may need more to hold dough together)
½ cup powdered milk
1 teaspoon salt
½ cup unsalted butter
1 cup whole milk
½ cup water (may need more to hold dough together)

1
Place honey, yeast and hot water in bowl of mixer fitted with dough hook.
2
Stir lightly to combine.
3
Let sit until slightly foamy and yeasty smelling.
4
Melt butter, let cool to room temperature.
5
Add the rest of ingredients (including cooled butter) in order given.
6
May need to adjust the amount of flour or water depending on how dough is coming together.
7
Mix well at lower speed.
8
Once dough is nice cohesive mass, turn up speed to knead.
9
Once fully kneaded, turn out to rise.
10
If done in Kitchen Aid: let dough rise until double in same bowl.
11
Then punch down, divide and place into 3 pans.
12
Set aside to rise.
13
If done in Bosch: divide dough and place into 3 pans.
14
Set aside to rise.
15
Bake the pans in 350 degree oven for 30 minutes.
16
Immediately remove from pan to wire rack to cool.
17
Enjoy!

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 ½ teaspoons dry active yeast, 5 tablespoons honey (I just eyeball this, sometimes more or less), ⅓ cup hot water (not too hot or will kill yeast), 3 ½ cups whole wheat flour, and more.

Yes, Honey Wheat Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Honey Wheat Bread

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