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This is bread just like your mom or your grandma used to make. There’s nothing better than a warm slice of this bread straight from the oven.
This isn’t fancy bread. It doesn’t require any specialty ingredients. This is perfect homemade bread for toasting or sandwiches or snacking with peanut butter or jam.
If you’re anything like I was a few years ago, bread making doesn’t come naturally. So, when I decide to bake bread, I like to get a whole lot of bread for the effort. I triple this recipe and make three good-sized loaves with a minimum of fuss, easily enough for my family all week long.
I tried numerous bread recipes in my quest to find a really great homemade bread. From very complicated and lengthy recipes to the extremely simple, this was the first recipe where I finally found success almost ten years ago now!
I made this bread several times a month for my first year of breadmaking and I’m confident to tell you that the bread is wonderful. (There are many other bread recipes on this website now, but this one is the most nostalgic for me.
Thank you to my brother Karl for sharing this recipe. I owe you! Sliced warm and slathered with honey butter, there is nothing better.
Soft, slightly sweet and buttery; this bread is perfect for sandwiches and toast. I loved it. I served this bread for dessert tonight, warm from the oven and topped with honey butter. Truly delicious!
Honey Whole Wheat Bread
Ingredients
- 1.25 cups warm water 105-110 degrees,
- 1.5 tsp yeast
- 1.5 tsp kosher salt
- 3 cups all-purpose flour I used hard white wheat, divided
- 2 tbsp honey
- 1.5 tbsp melted butter
- 1.5 tbsp milk
Instructions
- With the whisk attachment, combine the warm water, yeast, salt, and 1 cup flour in Kitchenaid mixer. This can also be mixed by hand with a sturdy whisk. Remove the whisk and let stand 45 minutes.
- Add the remaining 2 cups flour, honey, butter, and milk. Knead with dough hook on the Kitchenaid (or mix by hand with a sturdy wooden spoon or dough whisk) for 5 minutes. Transfer to a very well-greased bread pan to rise for 1-2 hours. Cover with a tea towel while rising.
- After at least an hour, preheat the stove to 350 degrees. Bake for approximately 25 minutes. Remove from pan and cool on wire rack. Using hot pads, remove from pans while hot. Place on wire rack and then brush top and sides with melted butter while hot to keep the crust soft. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This sounds so delicious. I always get a little intimidated when cooking with yeast but I may try this – it sounds so good.
Mary
I was intimidated by yeast breads for years, Mary. I finally decided to tackle it this year and while there are still many less-than-impressive attempts, I've been very happy with the results for the most part. Good luck!
I love homemade breads and can NOT wait to make this recipe. I have always used a recipe for my bread machine so I look forward to baking this one. Thanks for sharing it!
I love this recipe! It's so good!! The only problem I had was that it didn't rise much and was difficult to use as sandwich bread. Do I need to let it rise longer or should i get add to the ingredients to make a taller bread?
I would try giving it a little more rise time. Howevre, in my experience, 100% whole wheat breads do not rise as high as classic sandwich breads. I posted this recipe http://barefeetinthekitchen.blogspot.com/2011/11/beautiful-whole-wheat-sandwich-bread.html a while back and it does make a fantastic sandwich bread. Good luck!
Thank you so much! I'll try these methods!!
I notice that the recipe calls to add the salt to the water along with the yeast. I have always understood that the yeast and salt should not touch each other. I think I would wait to add the salt along with the rest of the flour?
This was my very first attempt at making bread, and I used freshly ground hard white wheat. I found the loaf didn't rise much at all (then again, I'm not sure what to expect seeing as it's only my first one) but I think it turned out OK if somewhat dense. The recipe tasted salty and yeasty to me, so next time I make this I am going to halve the salt and add more honey. I am also going to increase the baking time somewhat, as my loaf was raw in the middle 🙂
The bread held together well and the recipe is easy to follow, especially for a newbie like me. I will be making this again for sure.
When using a Kitchen-aid mixer, what speed are you kneading?
I mix it using medium speed most of the time. I hope that helps!
Followed recipe using soft white wheat. After baking 25 minutes the top looked good. Took it out and turned it onto the wire rack and raw dough came out. It wasn't even 1/3 cooked.
I HATE when that happens, Steve! I've tested this recipe using soft white wheat as well (results are here: https://barefeetinthekitchen.com/2011/06/honey-whole-wheat-bread-with-soft-white.html) and my preference is for hard white wheat, as noted above.
That said, it still should have worked for you. Did you split the dough into three loaves? or were you making a larger loaf of bread? Unfortunately, without being in your kitchen, it's hard to guess what might have gone wrong. I am sorry for your frustration though!
Hi Mary
I am planning to use whole wheat flour. You did not say what type of yeast you used .
Are there any other adjustments required ?
Thank you,
Marilyn
I use plain, active dry yeast, Marilyn. You shouldn’t need to make any other adjustments. Happy break baking!
Can I use white bread flour for this recipe?
Yes, it will work nicely, Doreen.
Plain flour or self rising , which one
You’ll want to use plain all purpose flour for this recipe, Hope.
Just made this, it’s in the pans rising. This is a no-knead-by-hand dough, right? I was a bit difficult to divide the dough into 2 loaves. Made it double because my daughter wants a loaf.
I knead the dough with the dough hook, as described in the recipe instructions, however it can also be kneaded by hand, Joyce.
I have unbleached all purpose flour now. Will that work? It is very hard to find flour in the stores right now. Please specify flour so I know what to find at the store, if I can find it. Thanks.
You’re fine with using all purpose or whole wheat for this recipe, Denise.