A Healthy and Tender Honey Whole Wheat Bread Recipe

A Healthy and Tender Honey Whole Wheat Bread Recipe | 31Daily.com

An everyday loaf, Honey Whole Wheat Bread, that’s filled with healthy nutrients and fiber. A loaf I make often… and a family favorite.

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:

Healthy Honey Whole Wheat Bread Recipe


1 cup warm water
2-1/4 teaspoon Active Dry Yeast (or 1 packet)
1 cup scalded milk
1/4 cup honey
2 tablespoons vegetable oil
3 cups Unbleached White All-Purpose Flour
2-1/2 to 3 cups Whole Wheat Flour
1 tablespoon Salt


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 10 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.

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A Healthy and Tender Honey Whole Wheat Bread Recipe | 31Daily.com


  1. 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!

  2. 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?

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