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INTRODUCTION
Simple Honey Wheat Bread is a soft, slightly sweet loaf made with whole wheat and a touch of honey. This bread has a warm brown crumb, mild sweetness, and the good fiber of whole wheat. It is a healthy, everyday loaf you can slice for toast, sandwiches, or snacks. If you like easy baking that fits into busy life, this recipe is a great choice and can be a healthier version of store-bought bread. For a snack board or a party, try a cheese pairing such as the Brie, Apple & Honey Crostini to use slices of this loaf in a tasty, balanced bite.
WHY YOU WILL LOVE THIS RECIPE
- It is a lighter option than many rich, buttery loaves but still soft and tasty.
- Whole wheat adds fiber for fullness and digestion. This makes it a better choice for people who want healthy, home-baked bread.
- It is great for meal prep: bake two loaves and freeze one for quick breakfasts all week.
- With portion control, this bread can be part of a plan that is good for weight loss because whole grains and fiber help you feel full longer.
- You can tweak ingredients to make a high protein meal by adding seeds or protein flour.
This recipe fits a heart healthy eating plan when used in moderation because whole grains support heart health and fiber helps lower cholesterol.
HOW TO MAKE Simple Honey Wheat Bread
This recipe uses instant yeast and a mixer for a consistent rise and soft crumb. Follow the steps below for an easy, reliable loaf. Use the full recipe in the Ingredients and the detailed Step-by-Step Instructions to bake two 9×5 loaves.
EQUIPMENT NEEDED
- Stand mixer with dough hook (or use hand kneading)
- Two 9×5 loaf pans, lightly greased
- Instant-read thermometer (optional but helpful)
- Mixing bowls and measuring cups/spoons
- Plastic wrap and a clean towel
- Pastry mat or lightly floured counter
Ingredients You’ll Need :
2 cups warm milk ((about 110-115 degrees)), 1-1/2 Tbsp instant yeast, 1 tsp sugar, 1/2 cup warm water, 2-1/2 cups whole wheat flour, 3 to 3-1/2 cups bread flour or all purpose flour ((start with 3 and add more as needed)), 3 Tbsp shortening ((I like butter flavored)), 1/4 cup honey, 1 Tbsp salt, Egg wash: 1 egg whisked with 1 Tbsp water
STEP-BY-STEP INSTRUCTIONS :
- Put the warm milk in your mixer bowl and sprinkle the yeast and sugar over it. Mix together and let sit for 5 minutes to make sure the yeast activates and gets foamy.
- Add the water, whole wheat flour, 3 cups of the bread flour, shortening, honey, and salt.
- Let the mixer knead on low speed for 2 minutes with the dough hook attachment, scraping down as needed. Add small amounts of bread flour, up to another half a cup, until the dough is the right consistency, (you want a soft dough that is easy to work with, but you want it to feel tacky, but not stick to your fingers. You do NOT need to use the whole additional amount.) Continue to let the mixer knead for another 2 minutes when it is the right consistency.
- Scrape the dough in to a ball in your bowl, cover the bowl with plastic wrap and a clean towel and set in a warm place to rise for 1 hour or until it has doubled in size. (I turn the oven on at the lowest temperature for just 1 minute, then turn it off and put the mixing bowl in there.)
- Turn the dough out on to a lightly floured pastry mat or counter, and knead for a minute, then divide the dough in two equal portions.
- Roll out each piece of dough just slightly then fold over in thirds, (pressing together with the heel of your hand), tuck in the ends, and place the bread with seams down in two lightly greased 9×5 bread pans.
- Cover the pans lightly with plastic wrap and let the loaves rise another 30 minutes.
- When ready to bake, preheat oven to 350.
- Remove plastic wrap, brush the loaves gently with egg wash, then bake the loaves at 350 for about 30 minutes. (Bread should register 190 degrees with an instant read thermometer to be fully baked, but not overbaked.)
- Optional: gently brush some melted butter on the top of each loaf as soon as it comes out for a softer crust.
- Remove from the oven and let cool 10 minutes before popping the loaves out of the pans on to a cooling rack.
- Bread should cool for a minimum of 30 minutes before slicing!
HOW TO SERVE Simple Honey Wheat Bread
Serve slices warm or toasted. For a balanced breakfast, top a slice with a high protein spread like nut butter or cottage cheese and fresh fruit. For lunch, use this bread for sandwiches with lean protein, plenty of veggies, and a light spread. Keep portions to one or two slices, about 1–2 ounces each, as part of a balanced meal — that helps make this loaf a lighter option that can fit into weight loss plans.
This bread also pairs well with soft cheeses and honey for a snack. Try it with savory toppings like avocado and smoked turkey for a high protein meal idea.
You can also use leftover slices in healthy recipes like bread pudding made with low-fat milk and less sugar, or as a base for croutons to add fiber to salads. For a party or appetizer, pair thin slices with a spread and nuts — try the flavor match of Boursin with pistachios and honey for a simple bite.
STORAGE & FREEZING : Simple Honey Wheat Bread
- To store: Let loaves cool completely. Wrap each loaf tightly in plastic wrap or place in a zip-top bag. Keep at room temperature for up to 3 days.
- To freeze: Wrap loaves in plastic and then in foil, or slice first and freeze slices between parchment for quick access. Freeze up to 3 months.
- To thaw: Remove from freezer and thaw overnight in the fridge or at room temperature for a few hours. Toast slices straight from the freezer for a fresh taste.
This makes the recipe great for meal prep. Bake on a weekend, freeze one loaf, and enjoy fresh bread during the week with minimal time.
SERVING SUGGESTIONS
- Balanced breakfast: 1 slice toasted, 1 egg or 1/2 cup Greek yogurt, and a small fruit salad. This turns the bread into part of a high protein meal.
- Light lunch: Turkey and spinach sandwich on one slice or two thin slices, with raw carrot sticks.
- Snack: Thin slice with almond butter and banana for a fiber-rich, energy-sustaining bite.
- Side for soup: One slice with a cup of homemade vegetable soup gives you a balanced, heart healthy meal.
VARIATIONS
- Healthier version: Replace half of the bread flour with white whole wheat or oat flour, reduce the honey by half, and use olive oil or a plant-based spread in place of shortening to lower saturated fat. This keeps the loaf moist while making a lighter option with less sugar.
- High-protein or low-carb version: Boost protein by replacing 1 cup of bread flour with vital wheat gluten and adding 1/2 to 1 cup of protein-rich seeds (pumpkin seeds, sunflower seeds) or a scoop of unflavored protein powder designed for baking. For a low carb twist, consider making a smaller quantity and mixing in almond flour (note: texture will change). These changes can help make the bread part of a high protein meal or fit lower-carb needs while still keeping a nice crumb.
- Air fryer or oven-baked version: This recipe is made in a conventional oven, but you can bake smaller mini loaves in an air fryer or convection oven. Use two small loaf pans that fit in your air fryer basket, reduce bake time to 18–22 minutes at 325–330°F, and check the internal temp for 190°F. For best results, watch closely and adjust time for your model.
For a fun twist, press seeds into the top before baking for more texture and protein.
FAQs
Q: Is this bread healthy?
A: Yes. Using whole wheat flour adds fiber and nutrients, making this a healthier version compared to many white loaves. It is moderate in sugar because the recipe uses only 1/4 cup honey for two loaves.
Q: Can I use this bread if I am trying to lose weight?
A: You can include this bread in a weight loss plan when you watch portions and pair slices with protein and vegetables. It can be good for weight loss when eaten as a controlled part of balanced meals.
Q: How long will the bread stay fresh?
A: At room temperature, wrapped, it stays fresh for about 2–3 days. Refrigeration makes it last longer but can dry the bread; freezing is best for long storage.
Q: Is this bread diabetic-friendly?
A: It contains honey and whole wheat flour. Whole grains give better blood sugar control than refined grains, but people with diabetes should watch portion size and total daily carb intake. Consider reducing honey or serving small portions with protein to lower blood sugar impact.
Q: Can I make this gluten free?
A: Not without major changes. This recipe relies on wheat gluten for structure. For gluten free, use a tested gluten-free bread flour blend and follow a gluten-free bread recipe.
Q: How can I add more protein?
A: Add seeds, use part high-protein flour (like vital wheat gluten), or serve with high-protein toppings such as cottage cheese, egg, or nut butter to make a high protein meal.
MAKE-AHEAD TIPS FOR Simple Honey Wheat Bread
- Dough ahead: Make the dough, let it rise once, then refrigerate overnight. The next day, shape, let rise, and bake. This slows fermentation and improves flavor while saving time in the morning.
- Bake and freeze: Bake two loaves. Cool and slice one, then freeze slices for easy breakfasts. This is great for meal prep and makes weekday mornings faster.
- Pre-measure dry ingredients: Measure the flours and salt into a jar and store in the pantry for quick mixing. In the morning, add liquids and yeast and you are ready to bake.
These tips make this bread a steady, reliable option for weekly meal prep and for people who want a more heart healthy, homemade bread without daily baking.
Simple Honey Wheat Bread
Ingredients
Method
- Put the warm milk in your mixer bowl and sprinkle the yeast and sugar over it. Mix together and let sit for 5 minutes to make sure the yeast activates and gets foamy.
- Add the water, whole wheat flour, 3 cups of the bread flour, shortening, honey, and salt.
- Knead on low speed for 2 minutes with the dough hook, scraping down as needed. Add bread flour as necessary until the dough is soft and tacky but not sticky.
- Form the dough into a ball, cover the bowl with plastic wrap and a towel, and let it rise in a warm place for 1 hour or until doubled.
- Turn the dough out onto a floured surface, knead briefly, and divide into two equal portions.
- Roll each portion slightly, fold in thirds, tuck ends, and place in lightly greased pans.
- Cover with plastic wrap and let rise for another 30 minutes.
- Preheat the oven to 350°F.
- Remove plastic wrap, brush the loaves gently with egg wash, and bake for about 30 minutes.
- Bread is done when it registers 190°F. Let cool for 10 minutes before removing from pans.
- Cool for a minimum of 30 minutes before slicing.