|

Healthy Honey Whole Wheat Bread Recipe

This post may contain affiliate links. Please read our disclosure policy.

This Healthy Honey Whole Wheat Bread recipe makes a tender, everyday loaf of bread that’s filled with healthy nutrients and fiber. A loaf I make often… and a family favorite. It’s perfect for spreading with butter, jam or even for making sandwiches with you’re going to love this easy homemade bread recipe!

A sliced loaf of whole wheat bread on a cutting board with a pat of butter in the background.

Want to save this recipe?

Enter your email, and we’ll send it to your inbox. Plus, you’ll get delicious new recipes from us every Friday!

Save Recipe

I know I’ve posted plenty of bread recipes before, but this Healthy Honey Whole Wheat Bread recipe is one of my go-to’s. It’s great for everyday eating and a little bit better for you than a regular white loaf.

Made with honey rather than the white sugar most bread recipes usually call for, I love that it is naturally sweetened yet still delicious!

How To Make Scalded Milk

This recipe calls for “scalded milk,” which is a bit unusual in a bread recipe but makes a tremendous difference in flavor.

Scalded milk denatures some of the protein in the milk and helps the bread to rise high. It also yields a mellow flavor, makes the crumb texture tender, and adds protein and minerals.

Here’s a quick video on how to scald milk I find really helpful.

Frequently Asked Questions

How long will this bread keep?

I always think homemade bread is best the day it is made. But, as it contains a little fat and sugar which act as preservatives covered out on the counter it should keep for at least 3 days. Leftover stale bread can always be used to make croutons for soup or salads!

A sliced loaf of whole wheat bread on a cutting board with a pat of butter in the background.

Honey Whole Wheat Bread Recipe

An everyday loaf, Honey Whole Wheat Bread, that’s filled with healthy nutrients and fiber. A loaf I make often… and a family favorite.
5 from 1 vote
Print Pin Save
Prep Time: 15 minutes
Cook Time: 35 minutes
Rising Time: 1 hour 40 minutes
Total Time: 2 hours 30 minutes
Servings: 24 servings

Equipment

  • 2 x 9 x 5 inch Loaf Pans

Ingredients

  • 1 cup warm water
  • 2 1/4 teaspoon active dry yeast
  • 1 cup milk scalded
  • 1/4 cup honey
  • 2 tablespoons vegetable oil
  • 3 cups unbleached all-purpoe flour
  • 2 1/2 – 3 cups whole wheat flour
  • 1 tablespoon salt

Instructions

  • Scald 1 cup of milk and allow it to cool about 10 minutes.
  • Pour water into a large bowl or the bowl of a stand mixer and sprinkle yeast over top. Let sit until yeast dissolves, about five minutes.
  • To the water and yeast mixture, stir in scalded milk, honey, and oil. Add all-purpose flour and whole wheat flour and stir by hand or with a dough hook until a dough forms, about 1 minute on low.
  • Add the salt and knead dough until it is smooth and springy, about 2 to 3 minutes on medium speed.
  • Form dough into a ball and place in a large bowl lightly coated with oil. Turn dough to coat with oil. Cover and let rise until doubled in size, about 1 hour.
  • Transfer dough to floured surface. Divide dough in half and form into two balls. Preheat the oven to 375°F. Grease two 9 x 5-inch loaf pans. Gently press and shape each ball into a 9 x 9-inch square. Fold into thirds, like folding a letter. Pinch the seam closed and place loaf seam-side down in prepared pan. Cover and let rise for 40 – 60 minutes.
  • Bake until loaves are golden-brown and sound hollow when tapped, about 35 minutes. Remove from pans and let cool completely on wire rack.

Notes

I always think homemade bread is best the day it is made. But, as it contains a little fat and sugar which act as preservatives covered out on the counter it should keep for at least 3 days.

Nutrition

Calories: 114kcal | Carbohydrates: 22g | Protein: 4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.01g | Cholesterol: 0.3mg | Sodium: 296mg | Potassium: 86mg | Fiber: 2g | Sugar: 1g | Vitamin A: 23IU | Vitamin C: 0.3mg | Calcium: 20mg | Iron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Tried this recipe? Pin it Today!Follow me on Pinterest for more and use the "Pin" button at the top of the recipe card.
Course: Bread
Cuisine: American

SAVE THIS AND PIN IT FOR LATER!

Make sure you don’t lose track of this recipe by pinning it for later! If you are not already, you can follow me on Pinterest, as well as keep up with me on FacebookInstagram, and YouTube. If you make this recipe, I would also love it if you’d tag me in your photos and leave a star rating below!

5 Comments

  1. I wish I could get the recipe to making this bread it doesn’t tell you how much water it doesn’t really tell you much anything! Please help

  2. Great recipe. Although I would recommend using two 8” X 4” pans. I used one of the larger 9 X 5” pans and one 8 X 4” pan. The loaf in the smaller pan was perfect, but the one in the larger pan only rose about halfway up the pan. It tasted great, but was too small.

    1. Thank you, Meredith, for the review and helpful notes. I’ve not had that issue with the larger pan, but super helpful information! It’s on my baking list for Friday, I will definitely try both in the 8” x 4” pans to compare. So glad you liked it!

  3. I just got done making the dough, but it doesn’t look very smooth and it is extremely dense. Is that right? Also, what do I cover it with and where do I let it rise? Cover with a towel and let it rise on the counter top? Or should it be covered with a lid or put in the fridge?

Leave a Reply

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

Recipe Rating