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
Be sure to check out my how-to video in the recipe card below!
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.
- 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!
*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.