Honey Wheat Bread

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  • Level: Easy
  • Total: 2 hr 15 min (includes rising and cooling times)
  • Active: 30 min
  • Yield: 2 loaves or 24 rolls
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4 cups bread flour, plus more for dusting and kneading

2 cups whole-wheat flour

1 1/2 teaspoons kosher salt

Two 1/4-ounce packages instant dry yeast

2 1/3 cups warm water

1/3 cup honey

4 tablespoons unsalted butter, plus more for greasing the pans (optional)

Olive oil or vegetable oil, for greasing


  1. Whisk the 4 cups bread flour, the whole-wheat flour, salt and yeast in a large bowl or the bowl of a stand mixer, if using.
  2. Whisk together the warm water, honey and butter in a small bowl until the honey and butter dissolve. The mixture should be 110 degrees.
  3. Pour the liquid mixture into the flour mixture and stir to combine. Turn the dough out onto a floured work surface and knead for 5 to 10 minutes. Alternatively, knead the dough in a stand mixer fitted with the dough hook until the dough is no longer sticky and pulls away from the sides of the bowl, about 5 minutes. Add 1 tablespoon bread flour at a time, if needed.
  4. Turn the dough out onto a lightly floured work surface and knead until the dough is smooth and it bounces back when poked with a finger, 5 to 10 minutes.
  5. Transfer the dough to a large oiled bowl, cover with plastic wrap and place in a warm area (such as on top of the oven) until the dough has doubled in size, about 30 minutes.
  6. Grease two 9-by-5-inch loaf pans with oil or butter.
  7. Turn the dough out onto a floured work surface. Divide the dough in half. Roll out each piece into a rectangle about 8 inches by 12 inches and 1 inch thick. Roll up each rectangle, starting with a long side, into a log. Shape each log into a loaf then transfer each to a prepared loaf pan. (See Cook's Note.)
  8. Cover the loaves with a clean kitchen towel or plastic wrap and set aside in a warm place until the dough has doubled in size, about 30 minutes.
  9. Preheat the oven to 375 degrees F.
  10. Bake until golden and crusty, about 30 minutes.
  11. Let the bread cool in the pans for at least 15 minutes before slicing.
  12. Once the bread has cooled completely, place in a brown paper bag or wrap in foil and store at room temperature for up to 4 days. The sliced or unsliced bread can also be wrapped in foil and placed in a resealable plastic bag and frozen for up to 4 months. 

Cook’s Note

Kneading the dough in a stand mixer fitted with the dough hook is even easier than kneading by hand. You can make rolls instead of loaves with this dough. Divide the dough into 24 equal pieces, shape into rolls and baked on parchment-lined baking sheets until golden and crusty, about 15 minutes.

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