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!
This is actually a copycat recipe for Nature's Own Honey Wheat Bread that I created for my family during the bread shortage of 2020. We love that bread so when I couldn't buy it at the store I decided to replicate it in my own kitchen. It tastes very similar and just as good! Be sure to also try my copycat recipe for Natures Own Butter Bread!
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 way 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!
OTHER RECIPES YOU'LL LOVE!
- Homemade Butter Bread
- The Best Dinner Rolls
- 3 Ingredient Biscuits
- Homemade Cinnamon Rolls
- Easy Pizza Dough
- Moist Blueberry Muffins
You can also FOLLOW ME on FACEBOOK, PINTEREST, YOUTUBE, and INSTAGRAM for more delicious, down-home recipes!
Be sure to check out my how-to video in the recipe card below!
Homemade Honey Wheat Bread
Recommended Equipment
Ingredients
- 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)
Instructions
- 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!
Notes
Storage
Loaves can be stored in bread bags or containers for about 4 days at room temperature or frozen for up to 3 months; make sure to thaw bread for at least 1 hour before serving.VIDEO
Nutrition
*Nutritional facts are calculated by third party sources and are not always accurate. If you are on a special diet, we highly recommend you calculate these values personally.
Tobi
I made this last weekend and it turned out perfect! Thanks for sharing!
Ranch Style Kitchen
Thank you so much for trying my recipe and I'm so glad you liked it! Thanks for your comment!
Sandy Fairbairn
Can this recipe be mixed in a bread machine but baked in the oven?
Ranch Style Kitchen
I've never made this bread in a bread machine before but I'm sure you can. I recommend following this article for how to convert a recipe for a bread machine.
I think you would need to half the recipe and substitute the active dry yeast with instant (fast-acting) yeast. Also, make sure to follow your bread machine's instruction manual for what settings to use. I hope this helps!
Shannon
Saving this recipe. Can't wait to try it!
Ranch Style Kitchen
Thank you and please let me know how it turns out for you!
Blake
Great recipe!
Ranch Style Kitchen
Thank you so much!
Jessica
Delicious! Love this recipe!
Ranch Style Kitchen
Thank you! I'm so glad you like it!
LR from NC
Thank you for a wonderful recipe. I did have to add an extra egg as my dough wasn’t coming together (could have used water). Other than that perfect copy of Natures Own honey wheat. Actually, I think this one is better!
Ranch Style Kitchen
Thank you so much! I'm so glad you enjoyed the honey wheat bread and really appreciate your feedback!
Tracy
This is a soft superb bread. This is a keeper in my recipe book. Really great. I learned: one little bit at a time. That is what I did just like the recipe states. Also I cooked for 40 min. Internal temp 190 deg. Came out beautiful. Oh and I frozen one of the two loaves. I am confident it will be awesome. And that's what I will do in the future. MKe one freeze one. Thank you for the recipe.
Ranch Style Kitchen
Awesome! I'm so glad it turned out good and that you liked it! Thank you so much for your review!
Fran
I just made this bread! It was very easy and is in the oven right now. this will be my new go to recipe
Ranch Style Kitchen
Yay! I'm so glad you liked it and thank you so much for trying my recipe!