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    Home » DIY Recipes » Baking

    Bake the Best Whole Wheat & Honey Bread

    Published: Jan 12, 2015 · Modified: Sep 26, 2019 by Christina Dennis · This post may contain affiliate links · This blog generates income via ads · 52 Comments

    As I'm writing this post, I have two loaves of this yummy whole wheat & honey bread rising in my oven. I've gotten into the habit of making a couple loaves every week or more lately, and we use it for our morning toast or sandwiches throughout the week. It's the best 100% whole wheat bread I've ever made, and it stays moist and delicious long after it's baked. This bread also compliments my diet of avoiding white flour and white sugar - it's sweetened with honey, and it's made all whole wheat flour. You can even add extra yummy and nutritious fillers like oats and flaxseed.

    The BEST 100% whole wheat & honey bread recipe. It's quick to make, stays moist and delicious long after its baked, and uses healthy and simple ingredients. Great sandwich bread!

    What really makes this bread work every single time for me is making it with my KitchenAid mixer. This is the one I have - it's HUGE (you don't need one quite so big, but I love how mine can make a LOT of bread at once):

    You could hand-knead this recipe too, but I find that it's doing it with my KitchenAid that makes really consistently good loaves of bread.

    The BEST 100% whole wheat & honey bread recipe. It's quick to make, stays moist and delicious long after its baked, and uses healthy and simple ingredients. Great sandwich bread!

    This recipe slices really nicely after the loaves have cooled, and we eat it fresh as a side with dinner, and then store it in plastic bags after it's sliced for our toast and sandwiches.

    The BEST 100% whole wheat & honey bread recipe. It's quick to make, stays moist and delicious long after its baked, and uses healthy and simple ingredients. Great sandwich bread!

    My daughters adore this bread, and they've told me they never want store bought bread again! I'm not sure I can guarantee them that, but I'm sure going to try.

    The BEST 100% whole wheat & honey bread recipe. It's quick to make, stays moist and delicious long after its baked, and uses healthy and simple ingredients. Great sandwich bread!

    Here's my recipe; I hope you enjoy it as much as we've been lately!

    The Best Whole Wheat & Honey Bread

    Adapted from this recipe by Eat Cake for Dinner.

    Makes 2 loaves.

    Ingredients:

    • 3 tablespoon rapid rise yeast
    • 4 cups warm water
    • ⅔ cup honey
    • 1 tablespoon salt
    • 9-10 cups whole wheat flour
    • 1 cup of quick oats or flaxseed (or a combination of the two)

    Directions:

    1. Sprinkle the yeast in the bowl of your KitchenAid mixer.
    2. Slowly add 4 cups of warm water and ⅔ cups of honey, and mix gently until the yeast dissolves. Let the yeast mixture sit for about 5 minutes until you see that the yeast is starting to foam.
    3. With the regular paddle attachment on your mixer, slowly add in 4 cups of the flour, the salt, and the oats/flaxseed as you mix the dough on the lowest setting of your mixer. Mix until combined, scraping the edges of the bowl if needed.
    4. Switch to the dough hook attachment. Add in the rest of the flour as you knead it with the dough hook. I usually use the full 10 cups, but you may use less depending on the type of whole wheat flour you are using. The dough should release from the sides of the mixing bowl, but it should still be sticky.
    5. Place some plastic wrap over the mixing bowl, and let it rise in a warm place until it's about doubled. I use the "proof" setting on my oven to rise my dough in.
    6. After the dough has risen, punch it down to get rid of any air pockets. Cut the dough in half, and squish and press it into two prepared 9" x 5" loaf pans. I spray mine with cooking spray.
    7. Cover the loaf pans with the plastic wrap, and let the dough rise again for about an hour.
    8. Preheat your oven to 350 degrees F, and bake the bread for 35-40 minutes. It's done when the tops are slightly brown, and it sounds hollow when you tap it.
    9. Let the bread cool for at least 15 minutes before you cut it. Store it in a bag for up to 5 days and it will stay moist and fresh tasting.

    The BEST 100% whole wheat & honey bread recipe. It's quick to make, stays moist and delicious long after its baked, and uses healthy and simple ingredients. Great sandwich bread!

    Pin me:

    The BEST 100% whole wheat & honey bread recipe. It's quick to make, stays moist and delicious long after its baked, and uses healthy and simple ingredients. Great sandwich bread!

    Disclaimer: This post contains affiliate links.

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    Reader Interactions

    Comments

    1. Amanda @ Queenofthelandoftwigsnberries

      January 13, 2015 at 9:36 pm

      This bread looks delicious! And the photos are great!

      Reply
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        Reply
    2. Amanda

      January 20, 2015 at 5:23 am

      I've been looking for a great bread recipe and this looks delicious, thanks for sharing! I can't wait to try it!

      Reply
      • Christina Dennis

        January 27, 2015 at 8:19 pm

        Thanks, Amanda! Let me know how it turns out for you.

        Reply
      • Laurieann

        December 01, 2020 at 9:14 am

        I just made this bread and it is now baking in the oven. I did find that the quantities of the ingredients to much for my kitchen aid bowl and it was difficult for the hook to move around. I ended up dumping it onto my counter and kneeling it by hand.

        It looks wonderful though and I look forward in having a piece for lunch. Next time I make it, I’ll cut te recipe in half and only make one loaf, if I decide to do it in my Kitchen Aid that is.

        Thanks for sharing it!

        Reply
    3. Mary

      December 29, 2015 at 3:09 pm

      Just wondering about the 3 tablespoons of yeast, this seems like a lot. I am currently baking the bread now, with the 3 tbsp of yeast, and it has risen considerably.

      Reply
      • Christina Dennis

        January 04, 2016 at 8:38 pm

        Yes, that is the correct amount. Did the bread turn out for you in the end?

        Reply
    4. Liz

      January 14, 2016 at 6:31 pm

      I'm so excited I found this on Pinterest!! I first made it last week and even my husband liked it! And I love how I will not be buying store bought bread. Thanks for sharing, this is now a household staple in my home.

      Reply
    5. Perla

      February 13, 2016 at 6:34 pm

      Is there a way to make only one loaf? I'm afraid to just cut all the ingredients in half. Have you tried a one-loaf version?

      Reply
      • Sheri Carroll

        April 19, 2016 at 10:50 am

        I'm curious about cutting the recipe for one loaf as well.

        Reply
      • Christina Dennis

        April 19, 2016 at 1:13 pm

        I haven't tried halving it yet, but I'll definitely post here if I do! I find that I always need at least two loaves, though. 😉

        Reply
        • Helen

          May 10, 2016 at 7:58 pm

          Why not just make the recipe and divide it into the amount of loaves you want and make one, freeze the rest of the dough - when ready just defrost and bake.

          Reply
          • Christina Dennis

            May 11, 2016 at 9:10 pm

            Great idea! I do this with pizza dough all of the time and it's such a great time saver later on.

            Reply
        • Helen

          May 10, 2016 at 8:01 pm

          I just found your recipe Christina, and am so happy because I am a bread maker and have been just adding too much flax and oat bran and heavy stuff and decided I needed a simpler one. I made your recipe without changing one thing and the dough in the mixer was perfect, pulled from sides, light. It only took 9 cups total dough. I decided to get my daily amount of flax by mixing 2 TBS in with almond milk and drinking it, and enjoy my bread nice and light:-) ..... However, I did notice that the bread was over 2 lbs. a loaf, way too big for my 8 x 4 pans, so cut off some of it and made a third loaf. It should work and it has risen beautifully, baking in the oven. I always have a slice or two with my afternoon tea and a dab of REAL butter. Hope it comes out as beautiful as it looks. Helen

          Reply
          • Christina Dennis

            May 11, 2016 at 9:09 pm

            Thanks so much for sharing, Helen! I love it with real butter too. Yum!

            Reply
      • GMW

        January 21, 2018 at 3:35 pm

        Just an update on halving the recipe:

        I did it and it worked fine. I am no bread connaisseur, but the loaf turned out lovely to me!

        One note: I used 4.5 cups of flour and found it was just a bit too much for one loaf, (I ended up making a few buns from the excess dough), but something to keep in mind.

        Thanks for this recipe! I love it and will definitely

        Reply
    6. holly b.

      February 15, 2016 at 6:13 am

      Can I use half white and half wheat flour?

      Reply
      • Lyndsey

        January 02, 2017 at 10:33 pm

        I was wondering about using half whole wheat and half white flour too.

        Reply
    7. Carol

      April 14, 2016 at 2:18 am

      Can I cut some of the honey out and not make it so sweet.

      Reply
      • Christina Dennis

        April 20, 2016 at 9:44 pm

        I haven't tried that, but it's worth a shot!

        Reply
    8. Shelby

      May 26, 2016 at 9:14 pm

      I just bought a food processor. For it mix as well in a good processor verses a mixer?

      Reply
    9. Shari Cohen

      August 10, 2016 at 9:54 am

      have you tried freezing the bread or the dough to bake later?

      Reply
      • Paola Martin

        September 30, 2016 at 8:26 am

        I just made this bread and I baked it like the recipe. I then sliced it and froze it on a cookie sheet then put into freezer bags. I have used it as I need it and it taste fine. I put it in the microwave for 30 sec or so then I toast it and its just like fresh. Hope this helps

        Reply
    10. Paola Martin

      September 30, 2016 at 8:28 am

      Love Love this recipe. I am making it for a second time today. My favorite part is that it is truly all whole wheat and not partially white and wheat. Thank you for sharing this recipe.

      Reply
    11. Leah Hasson

      January 02, 2017 at 7:50 pm

      Will this work with white bread flour? Thanks!

      Reply
    12. Lain

      March 21, 2017 at 2:48 pm

      Can I use rolled oats for this or does it have to be quick oats? Wanting to make this tonight!

      Reply
      • Lindsay - The DIY Mommy

        March 22, 2017 at 8:35 am

        Hey Lain, Did you end up making it will the rolled oats? Christina has only used the quick oats. We're curious how yours turned out?

        Reply
        • Heather

          February 07, 2018 at 11:53 pm

          Just made this today. I used regular yeast in the recommended amount and regular rolled oats. I did half oats, half flax seeds and whirled them around in the food processor for a few seconds. I’ve read this is a hack to make rolled oaks quick.
          Anyway, bread turned out beautifully. Delicious.
          I would make this again.

          Reply
          • Lindsay - The DIY Mommy

            February 08, 2018 at 6:39 am

            That is so wonderful, Heather! Thanks so much for sharing your hack with the flax seed. It sounds delicious!

            Reply
        • Rosie

          September 19, 2021 at 9:00 am

          This recipe is the easiest, moistest, tastiest, healthiest, whole wheat bread recipe I’ve ever made. The texture was perfect. I never thought I could master the art of bread making but this one did it for me. This was my first time using a Kitchenaid and I would highly recommend it for this recipe!

          Reply
          • The DIY Mommy

            September 20, 2021 at 6:56 am

            Amazing! Thanks Rosie, I'm so glad you enjoyed it!

            Reply
    13. Jackie

      April 09, 2017 at 5:19 pm

      Making it now but I added 10 cups of flour and it still seemed like not enough. Pulling from sides but still sticking to button. Stopped at 10 1/2 cups. Raising now. Excited.

      Reply
      • Lindsay - The DIY Mommy

        April 10, 2017 at 10:38 am

        Yummy Yummy 🙂

        Reply
    14. Rhea

      June 29, 2017 at 7:36 am

      Hi there. Excited to try this recipe. Can u use regular original yeast? That is all I have & wasn't sure if it would effect the recipe.

      Reply
      • Lindsay - The DIY Mommy

        June 30, 2017 at 7:43 am

        Hey Rhea, Christina always uses the rapid rise yeast however, we don't use why you couldn't you regular yeast.
        Happy baking!!

        Reply
    15. Priscilla

      September 03, 2017 at 2:15 pm

      If I just use regular yeast how much would I use?

      Reply
      • Lindsay - The DIY Mommy

        September 04, 2017 at 8:16 am

        Christina, has never tried it with regular yeast but would recommend the same amount.

        Reply
    16. Eunice

      December 16, 2017 at 8:10 pm

      Hi Christina, thank you for your recipe and for mentioning the proof setting in the over, I never knew it existed until I fallowes your instructions. So happy my oven has it! I'll be trying your recipe, it will be my first time making bread.

      Reply
    17. Lindy

      February 25, 2018 at 12:53 pm

      Hello DIY Mommy!

      Would you be kind enough to tell me what temperature I would set my gas oven to for the 'proof' temperature you mention? There is no such setting on my oven and googling is not helping me, lol.
      Thank you and I am really looking forward to trying this true whole wheat bread.
      Lindy

      Reply
    18. Emily

      May 02, 2018 at 1:05 pm

      I do not have the type of mixer you are suggesting to use. All I have is a handheld mixer. Will that work or should I use a spatula? This is my first time making bread.

      Reply
      • Lindsay - The DIY Mommy

        May 04, 2018 at 10:43 am

        Hey Emily, we would recommend handkneading the dough if you don’t the same mixture 🙂

        Reply
    19. Ellen

      January 11, 2019 at 6:10 am

      I have been looking for a great whole wheat bread recipe that I used to make years ago when my children were younger and I have found it! Dense, chewy, moist...absolutely delicious , thanks for sharing. This will be my go to recipe from now on....the loaves comes out beautiful, thank you!

      Reply
      • Lindsay - The DIY Mommy

        January 15, 2019 at 3:58 pm

        That’s so awesome!

        Reply
    20. Kay

      January 30, 2019 at 11:55 am

      Can this recipe be used for wheat rolls?

      Reply
      • Lindsay - The DIY Mommy

        January 31, 2019 at 12:41 pm

        We haven’t tried that before. You’ll have to let us know how it goes

        Reply
    21. Miranda

      March 16, 2020 at 9:10 pm

      I've been looking for a bread recipe that uses flaxseed. Do you measure and then grind the flaxseed or grind and then measure? I've read that eating flaxseed whole has no health benefit...thank you!

      Reply
    22. Marie Kolasser

      January 31, 2022 at 12:10 pm

      Christina, this is the best whole wheat bread recipe I have ever made. My family loved it. No way it's going to keep for five days. It was gone in two! I do have a question. When the bread was rising in the loaf pan, as it was rising, it was kind of falling over the sides of the loaf pan. Could it be I overdid it on the liquid? Should I have used more flour? Thank you!

      Reply
    23. jane

      February 07, 2022 at 6:01 am

      i tried the recipe, used molasses and flaxeed. it turned out m to be very dense. should i wait for it to.form window pane before i stop mixing it?

      Reply
    24. Archana

      December 20, 2022 at 7:57 pm

      Can I make this recipe in the breadmaker? I’ll have to halve the quantity. But would love to know the sequence of putting the ingredients in. Can you help me here?

      Reply
      • The DIY Mommy

        January 09, 2023 at 10:45 am

        I am not sure. If you try I would love to know how it turns out.

        Reply

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