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This Honey Whole Wheat Bread is moist, flavorful, and doesn’t fall apart! From breakfast toast to sandwiches, this bread is the perfect addition to any meal!
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Honey Whole Wheat Bread is my absolute favorite homemade bread because it is so moist and really holds its shape. You know how some breads break apart when you cut them? This one never does. Not to mention, the flavor! It’s slightly sweet, warm, and hearty, just like homemade bread should be. My friend used to make this bread when we were going to school in Idaho and it always filled our apartment with that homey scent that just made me feel comforted and cozy. Slather this bread with honey butter or jam in the mornings, make French toast, use it for sandwiches at lunchtime, or serve it alongside soup for supper. No matter how you serve it, this homemade bread will be a hit with your family!
Ingredients in Honey Whole Wheat Bread
All you need for a few loaves of warm, delicious whole wheat bread recipe are a few pantry staples. These ingredients are easy to keep on hand and have a long shelf life. Here’s what you need:
- 3 cups water – the water needs to be really warm to the touch but not too hot or it’ll kill the yeast.
- Yeast – 2 yeast packets – each packet is about two teaspoons. Or add about one and a half tablespoons of active dry yeast. Do not use instant yeast for this recipe.
- Shortening – using shortening instead of butter helps the bread hold its shape better.
- Honey – about a quarter cup, or more if you like your bread extra sweet.
- 1 tablespoon salt
- 6 cups whole wheat flour – I always like to reserve about half a cup of the flour to add later if the dough seems too dry. But bread tastes better with a soft dough. Of course, you can make this recipe with white flour, if that’s what you have on hand.
Step By Step Instructions
- First, combine the warm water and yeast in a large mixing bowl (I like to go ahead and use the bowl of a stand mixer).
- Once the yeast is dissolved and frothy, stir in the shortening, honey, and salt.
- Then, add the flour a little at a time, using a dough hook to combine and knead together. Make sure to scrape the sides of the bowl as you go.
- Cover the bowl with a towel or cloth and let it raise for about an hour, or until it has doubled in size. It’ll raise faster if you place it in a warm place like in front of a window or on top of a warm oven.
- Punch down the dough and form two loaves. Place into pans that have been greased with cooking spray. You can also line the loaf pan with a piece of parchment paper. Cover and let them raise again for another hour.
- Bake at 350 for 30 minutes until brown on the top. Butter the top of the bread while still in the oven and let cook another 2 minutes.
- Remove and let cool about 10 minutes in the pans. Turn out onto a wire rack and cool for 10 more minutes before slicing.
Wheat vs. White Flour
The quality of wheat makes a huge difference in baking wheat bread. Hard Red Wheat, Hard White Wheat, and Soft White Wheat all make delicious wheat breads. Grinding your own wheat will give you the most nutritious wheat bread. You can also purchase freshly ground wheat flour from a flour mill or wheat flour from the grocery store.
Much research has been done to evaluate the benefits of wheat bread over white bread, and the benefits of using 100% whole wheat products. When you purchase bleached white all purpose flour, you are purchasing wheat that has undergone so much processing that very little to none of the vitamins and minerals found in whole wheat remain. When you grind your own wheat, you can be assured that all of the nutritional value is still in your flour.
Frequently Asked Questions about Honey Whole Wheat Bread
Yes! Whole grains provide fiber, vitamins, minerals, and other nutrients. Eating whole wheat bread can help control cholesterol levels, weight loss, lower the risk of diabetes and heart disease.
Freezing this bread will extend its shelf life by at least a couple of months! Wrap a loaf of bread in plastic wrap, then wrap in aluminum foil and store in the freezer for up to two months.
Absolutely! If you have picky eaters at home who won’t eat wheat bread, try using ½ unbleached white flour and ½ whole wheat flour in this recipe. You won’t be able to tell the difference, and neither will they! The bread will have a lighter color and texture than whole wheat bread, and you’ll still have a portion of the health benefits of whole wheat.
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More Delicious Homemade Bread Recipes
Is there anything better than a warm slice of homemade bread? Here are some more of our favorite bread recipes.
- Irish Soda Bread – This authentic Irish Soda Bread is perfect for St. Patrick’s Day. It is easy to make. The bread doesn’t have to rise and there is very little kneading involved.
- Subway Bread – This bread works great for Subway sandwiches. It is soft, slightly chewy, and has a fresh, homemade flavor.
- Zucchini Bread – This is our Mom’s no-fail recipe for zucchini bread. A moist, flavorful bread with a slightly crispy crust.
- Rosemary Parmesan Focaccia Bread – The perfect dipping bread! It is delicious dipped in olive oil or as a side for soup.
- Sally Lunn Bread – A sweet bread recipe that has been passed down in our family for generations.
How to Make Honey Whole Wheat Bread
Honey Whole Wheat Bread
- Pour warm water into a large bowl. Add yeast.
- Allow yeast to dissolve and froth, then stir in shortening, honey and salt.
- Add flour a cup at a time until you have a soft dough. Knead and put into a bowl.
- Cover with a cloth and let raise about an hour or until it has about doubled in size. (It rises much better if you put in front of a window with the sun shining in or on top of a warm oven).
- Knead again, divide into two equal parts and place bread into baking tins and raise again for another hour.
- Bake at 350 for 30 minutes until brown on the top.
- Butter the top of the bread while still in the oven and let cook another 2 minutes.
- Remove and let cool about 10 minutes in the pans. Turn out and cool for 10 more minutes before slicing.
- This recipe makes 3 regular or 2 large loaves of bread. A regular loaf provides approximately 12 slices, a large loaf provides 16-18 slices.
- I always like to reserve about half a cup of the flour to add later if the dough seems too dry. But bread tastes better with a soft dough. Of course you can make this recipe with white flour, if that’s what you have on hand.
Try using ½ unbleached white flour and ½ whole wheat flour in this recipe. The bread will have a lighter color and texture than whole wheat bread, and you’ll still have a portion of the health benefits of whole wheat.
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