You have to try this homemade honey wheat bread! It's so delicious and perfect for sandwiches and toast! This is not your typical heavy, dense homemade wheat bread…it's soft and tender with a buttery golden crust and full of flavor with a hint of sweetness. This recipe is so simple and lots of fun for the kiddos to help make!
I use a stand mixer in my recipe but you can also use a hand mixer or just do it all by hand (which is sometimes a lot funner!). Don't get worried if your dough is sticking everywhere while you are kneading it - this is a moist, sticky dough which helps make the bread softer and less dense. Now let's get to baking!
Printable Recipe Card
Homemade Honey Wheat Bread
- 2 cups warm water (105-110°F)
- ¼ cup granulated sugar
- 4 ½ teaspoons active dry yeast
- 2 ½ cups all-purpose flour
- ⅓ cup honey
- 1 egg (beaten)
- 1 egg yolk (beaten)
- 2 Tablespoons canola oil
- 2 teaspoons salt
- 4 cups whole wheat flour
- 2 Tablespoons olive oil (for greasing)
- 3 ice cubes (for baking)
- 2 Tablespoons salted butter (softened, for brushing)
- In a stand mixer bowl, pour in warm water and sugar. Stir until sugar is dissolved. Sprinkle yeast on top and let sit for 10 minutes (until foamy).
- Attach dough hook and turn mixer on low. Add all-purpose flour (one cup at a time), honey, egg, egg yolk, canola oil, and salt until combined. Slowly add whole wheat flour (one cup at a time).
- Once a dough ball has formed, knead dough with stand mixer on speed level "2" for 5 minutes. The top of the dough will pull away from the bowl but the bottom will not. (This is a moist, sticky dough.)
- Remove bowl from mixer, add 1 Tablespoon olive oil to bottom of bowl, and toss dough around in oil until completely covered. Cover bowl with greased plastic wrap and a dishtowel. Let dough rise for 1 hour or until doubled in size.
- Grease two 9x5 inch loaf pans with olive oil and place aside.
- Punch dough down and turn out onto a floured surface. Divide dough in two equal halves. Using a rolling pin, roll each half into a rectangle about 9x13 inches and roll up starting from the short end. Pinch seams together and place in greased loaf pans (seam-side down).
- Cover each loaf with greased plastic wrap and a dishtowel. Let rise for 30 minutes or until dough has risen ½ to 1 inch above tops of loaf pans.
- Uncover loaves and place in a 350°F oven. Throw 3 ice cubes in the bottom of the oven and quickly shut the oven door. Bake for 30 minutes or until internal temperature of bread reaches 190°F. Cool on a wire rack and brush tops of loaves with softened salted butter.
- Allow bread to cool completely (at least 1 hour) before slicing.
- Slice, serve, and enjoy!