Honey Whole Wheat Bread {just like grandma used to make!}

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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.

https://barefeetinthekitchen.com/2011/05/honey-whole-wheat-bread.html

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.

Honey Whole Wheat Bread

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Honey Whole Wheat Bread

This is a very simple recipe to adjust. I triple it exactly and it fills (3) 8.5 x 3.5 bread pans.
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Prep Time: 10 mins
Cook Time: 30 mins
Rise Time: 2 hrs
Total Time: 2 hrs 40 mins
Course: Breakfast
Cuisine: American
Servings: 12 slices

Ingredients 

  • 1.25 cups warm water 105-110 degrees,
  • 1.5 tsp yeast
  • 1.5 tsp salt
  • 3 cups 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

This is a very simple recipe to adjust. I triple it exactly and it fills (3) 8.5 x 3.5 bread pans.

Nutrition

Calories: 143kcal · Carbohydrates: 27g · Protein: 4g · Fat: 2g · Saturated Fat: 1g · Cholesterol: 4mg · Sodium: 306mg · Potassium: 48mg · Fiber: 1g · Sugar: 3g · Vitamin A: 44IU · Calcium: 7mg · Iron: 1mg
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{originally published 5/20/11 – recipe notes updated 3/20/20}

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Barefeet In The Kitchen says

    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!

  2. Unknown says

    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!

  3. Anonymous says

    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?

  4. Anonymous says

    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.

  5. Steve says

    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.

  6. Marilyn Hall says

    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

  7. Joyce says

    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.

  8. Denise says

    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.