Easy Honey Wheat Bread

Easy Honey Wheat Bread

Easy Honey Wheat Bread

There’s only one rise with this simple and easy recipe for a healthy, soft whole wheat loaf. It works with either honey or sugar. Oil should be at room temperature and ALWAYS AERATE YOUR FLOUR BEFORE MEASURING. - Jenny Jones

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 1 hour, 45 minutes

Makes: One loaf

Easy Honey Wheat Bread


  • 1 2/3 cups whole wheat flour
  • 1/3 cup all-purpose or bread flour
  • 2 teaspoons (1 packet / 7 grams) instant yeast (or active dry yeast)
  • 1 teaspoon salt

  • 1 cup 1% milk, heated to 120-130° F for instant yeast (or 110-120°F for active dry)
  • 3 Tablespoons oil (any vegetable oil or extra light olive oil)
  • 2 Tablespoons honey (or sugar)
  • about 1/4 cup additional all-purpose or bread flour


  1. Place flours, yeast & salt in a large mixing bowl.
  2. Stir in milk, followed by oil and honey.
  3. Beat on high for 2 minutes.
  4. Add about 1/4 cup all-purpose or bread flour until dough forms a mass.
  5. Place dough on floured surface and knead 50 turns.
  6. Cover and let rest 10 minutes.
  7. Shape into a loaf and place in greased 8 1/2 x 4 1/2-inch loaf pan.
  8. Cover and let rise in a warm spot until it’s doubled in size, about one hour.
  9. Preheat oven to 375° F & bake for 25 minutes. After the first 15 minutes, I cover the top of the loaf with a foil tent to prevent over-browning.

Notes: For more on this recipe in my blog click here.

The technique for this bread is exactly like my Simple Whole Wheat Bread. Click here to watch the How-To video.

16 Comments on "Easy Honey Wheat Bread"

  1. Maria

    Hi Jenny,
    Very informative and wonderful site.
    I believe that I followed everything to a “T”. But do not
    Know what happened my loaf dropped and turned out the shape
    Of the pan. Did raise nicely like your photo.
    Can you please shed some light on what may have happened
    Many thanks

    • Jenny

      Baking is an exact science so it could be anything. First, you have to follow the recipe exactly, including the size of the pan, and make sure your oven temperature is correct. Sometimes, in moving the loaf into the oven, if you bump it hard enough, it can flatten. Besides that please look under my “Questions?” link at the Problems With Yeast Baking link.

  2. Margaret Ritchie

    Hi Jenny,

    Can you use whole milk in this recipe?

    • Jenny

      I have only made this recipe with 1% milk so I guess you will have to try. Please report back if you do…

  3. Debra

    Wowzer!! I’ve made this wonderful bread a few times not to once be disappointed. I decided to take it a step further and make it this time grinding fresh wheat berries to make my own flour. Oh my, my!! It took it to OVER THE TOP deliciousness!! Soft crumb with a slight sweetness. Thank you for this recipe. I’ll never use another store bought loaf of bread!!

  4. Sue

    Hi Jenny,
    When trying to print your recipes using the “print” icon at the top of the recipe, I keep getting blank white pages instead of the recipes. Not sure what’s wrong but strange. :/

    • Jenny

      I assume you are using a desktop computer. For some reason, in some browsers (like Google Chrome), the “print menu window” appears to load faster than the actual recipe page you’re trying to print. The workaround we’ve used is to close the print window and then either wait for the recipe page to load or refresh it, and then print via the Chrome browser menu – File > Print. I hope this helps. Or if you have a different browser, it will probably work there.

      • Sue

        Thanks for the tips! As a matter of fact, I am using Google Chrome. I’m just highlighting the recipe, then bringing up a print menu from that.

  5. Carolyn

    Hi Jenny My bread didn’t rise in one hour in a sunny window 🙁 My yeast is new. Can I proof yeast with the warm milk and sugar for 10 min BEFORE adding the mixture to the bowl? That way I will know for sure that yeast is ok. (I used instant and I didn’t think you needed a hot liquid for that)
    WONDERFUL recipes…thank you!

    • Jenny

      There is no need to proof instant yeast. It looks like your bread didn’t rise because the milk was not warm enough. I encourage you to trust my recipe, heat the milk to the proper temperature (120-130), and try again.

      • Carolyn

        Thanks so much for your reply…absolutely love your videos. Waiting a few hours and bread rose in sunny window. BEST bread that I have ever made and just finished a french toast breakfast. Do you rise bread in the oven Jenny?
        Thanks again.

        • Carolyn

          p.s. Made two loaves again this morning and used almond milk and agave nectar. Loaves rising FAST in sunny window on this cold canadian day! I even used the dough hook throughout and it worked beautifully. I am going to make just about everything (other than meat) that you put out there. Thanks so much for sharing Jenny….fabulous sense of humour too 🙂

        • Jenny

          I use a warming drawer for rising dough.

  6. Jensine29

    How do you heat one cup of milk to 120 Fahrenheit. How man minutes is 120 Fahrenheit

    • Jenny

      In the microwave it takes me about a minute for milk to reach 120 F. It’s impossible to say how long it would take on the stove as it depends on the level of heat, type/size of pot, etc.. The best way to get the right temperature is to use an instant-read thermometer.

      • Jim Bobbins

        How long it takes in the microwave also depends on your fridge setting…..

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