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.
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.
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.
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.
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.
- 3 Tbsp rapid rise yeast
- 4 cups warm water
- 2/3 cup honey
- 1 Tbsp salt
- 9-10 cups whole wheat flour
- 1 cup of quick oats or flaxseed (or a combination of the two)
- Sprinkle the yeast in the bowl of your KitchenAid mixer.
- Slowly add 4 cups of warm water and 2/3 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.
- 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.
- 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.
- 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.
- 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.
- Cover the loaf pans with the plastic wrap, and let the dough rise again for about an hour.
- 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.
- 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.
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