The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
This Honey Whole Wheat Bread is sweetened with honey, slightly dense, but still pillowy soft. This bread goes great with honey butter!
It costs approximately $2.27 to make two loaves of this bread. The recipe serves sixteen for about $0.14 per serving.
Whip up some delicious Cinnamon Honey Butter to slather on a slice of this Honey Whole Wheat Bread.
Honey Whole Wheat Bread
There is nothing quite like fresh homemade bread baking in the oven. The only thing better is when it is done baking, and you slather some butter and jam on the slice of freshly baked bread to enjoy.
Store-bought whole-wheat bread cannot compete with this Homemade Whole Wheat Bread. This bread is incredibly light and fluffy with a nice outer crumb. The pieces are perfect for toasting or making a sandwich with all the toppings, like this Leftover Turkey Sandwich.
Our recipe uses half whole wheat flour and half all-purpose flour to create that perfectly soft and tender bread that is healthier and tastier than store-bought bread. When you make this bread homemade, you know exactly what is going into your bread with no added preservatives.
You’ll love the combination of the sweetness from the honey and the nutty flavor from the whole wheat flavor. This winning combination creates the perfect texture and a delicious slice of bread.
If you are nervous about baking with yeast, we will walk you through the recipe step-by-step so that you can enjoy the smells and tastes of this Heavenly Honey Whole Wheat Bread.
Ingredients & Estimated Cost:
- 2 cups warm water – $0.00
- ¼ cup warm milk – $0.05
- ¼ cup honey – $0.72
- 5 teaspoons yeast – $0.15
- 1 Tablespoon brown sugar – $0.05
- 3 ½ cups whole wheat flour – $1.05
- 2 ½ cups all-purpose flour – $0.23
- 2 teaspoons salt – $0.02
To learn more about how we price our recipes, check out Budget Recipes Explained. The pricing for this recipe was updated in November 2022.
How To Make Honey Whole Wheat Bread
- First, combine the water, milk, honey, yeast, and brown sugar in the bowl of a stand mixer.
- Let the mixture proof for five minutes or until it is bubbly.
- Whisk together the whole wheat flour, all-purpose flour, and salt in another bowl. Slowly add the flour mixture to the stand mixer.
- Knead the dough on medium speed for four to five minutes until the dough becomes elastic.
- Cover the bowl with plastic wrap and let it rise for ninety minutes or until it has doubled in size.
- Next, spray two loaf tins with baking spray and set them aside. Then punch down the dough and divide it in half.
- Then, shape each half into loaves and place them into the prepared loaf tins. Let the dough rise for twenty to thirty minutes.
- Preheat the oven to 350 degrees F. And then bake the pans for thirty-seven minutes.
- Finally, when the bread is finished baking, remove the pans from the oven and palace them on a wire rack to cool before slicing and serving.
***For complete recipe instructions, see the recipe card below.
Recipe Variations and Substitutions
- Warm milk may be used instead of warm water.
- And the reverse can also be used; warm water may be used instead of warm milk.
SERVE: Serve cooled or slightly warm bread, plain or with butter, honey butter, jam, or honey.
STORE: Bread may be stored in an airtight container or baggie for up to 3 days.
FREEZE: Double-wrap the bread in plastic wrap and place it in the freezer. It will stay fresh for up to three months.
THAW: Thaw the bread at room temperature for about three hours.
Honey Whole Wheat bread is a healthier option over white bread. It offers fiber and other vitamins. At the bottom of the recipe card, you will find the total nutritional value of the recipe. One slice of bread has about 194 calories.
Our recipe uses whole wheat and all-purpose flour to create our Honey Whole Wheat Bread.
Get Kids Involved
Ages 2-3: Practice counting skills with your little one by counting with your child the number of cups of whole wheat and all-purpose flour that you pour into the mixing bowl.
Ages 4-5: Ask your child to pre-measure the ingredients. They can then assist by whisking together the dry ingredients.
Ages 6-8: Teach your child how yeast works. Once they pour the ingredients into the stand mixer, show them what it looks like when the yeast is bubbly. This is a great time to discuss science and chemical reactions with your child.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe unsupervised while you do the happy dance in the corner!
It is less expensive to make these two loaves of Homemade Whole Wheat Bread than to buy one loaf of bread at the grocery store.
More Bread Recipes
- Yorkshire Pudding
- Copycat Texas Roadhouse Rolls
- Grandma’s Homemade White Bread
- Paleo Pumpkin Bread
- Large Batch 1-Hour Dinner Rolls
- Easy Garlic Bread
- 1-Hour French Bread
- Easy Buttermilk Drop Biscuits
- High Altitude Banana Bread
Honey Whole Wheat Bread
- stand mixer
- Loaf pans
- Liquid measuring cup
- Measuring cups and spoons
- mixing bowl
- wire rack
- 2 cups warm water
- ¼ cup warm milk
- ¼ cup honey
- 5 teaspoons yeast
- 1 Tablespoon brown sugar
- 3 ½ cups whole wheat flour
- 2 ½ cups all-purpose flour
- 2 teaspoons salt
MAKE BREAD DOUGH:
- In the bowl of a stand mixer fitting with a hook attachment, combine water, milk, honey, yeast, and brown sugar.
- Proof for 5 minutes until bubbly.
- In a separate mixing bowl, add whole wheat flour, all-purpose flour, and salt. Whisk to combine.
- While the mixer is running, slowly add the flour mixture.
- Once all the flour is added, knead on a medium speed for 4-5 minutes until the dough becomes elastic.
RISE AND SHAPE DOUGH:
- Remove the bowl from the stand and cover it with plastic wrap.
- Let rise for 1 hour and 30 minutes or until the dough has doubled in size.
- Spray 2 loaf tins with baking spray and set aside.
- Once the dough is twice the original size, punch it down and divide it in half.
- Shape each half into loaves and place them into the prepared loaf tins.
- Let it rise again for 20-30 minutes.
- While the dough is rising for the second time, move oven rack to the middle position and preheat the oven to 350°F.
- Once the dough has risen for the second time, place both tins into the preheated oven.
- Bake for 37 minutes, until golden brown.
- Once baked, remove from the oven and place on a wire rack to cool.
- Once cooled, slice and serve.
- If the yeast does not froth during the initial proof time, it may be dead due to being expired or due to the milk or water being too hot. If it doesn’t froth, start over.
- When kneading the dough, you can test to see if the dough has enough elasticity by pressing it. If it springs back, it’s ready. If it stays pushed in, keep kneading!
- Mix room-temperature butter and honey together to make a delicious and simple topping for this bread.