Here’s another super easy, healthy bread recipe and it’s by popular demand. My first “simple whole wheat bread” has been hugely popular but a lot of people have asked if they can eliminate the egg or add honey. YES and YES. This easy honey wheat bread has no egg and it’s made with… you guessed it: honey. The interior is nice and soft and it tastes really good.
It takes a little longer to make than my other whole wheat bread (the one with the egg) and it doesn’t rise quite as tall so if you want it taller or faster, try my Simple Whole Wheat Bread. But if honey-wheat bread is your preference, this recipe only takes a few minutes longer. And it works with either honey or sugar, and any kind of vegetable oil you like. I mostly use extra light olive oil.
Having a warm spot to rise your dough helps it grow faster and I’m lucky to have a warming drawer in my kitchen but I have some other ideas on where you can rise dough in my blog. I hope the bread industry isn’t mad at me because so many people have said, “I don’t buy bread any more,” and that includes me. Between my no knead breads and whole wheat loaves, I always bake my own bread and I’m saving money… and spending it on spatulas! I hope you’ll try my honey wheat bread and somebody send me a picture! Click here for the recipe. – Jenny Jones
I have stopped buying bread. When it’s this easy to make your own homemade bread with no work and no kneading, and you can eat it fresh and hot from the oven, this is the only way to go. No knead breads are so flexible and forgiving, you can create your own like I did. I’ve made several different versions so far but this is my favorite one.
This loaf is super crusty when it’s first baked and by the second day, it’s not crusty (no breads are the second day) but it’s still a fabulous moist loaf that’s easy to slice and eat. I make it with three equal parts of whole wheat flour (not whole wheat pastry flour), rolled oats, and bread flour or all purpose flour. I would love to make it 100% whole grain but it’s just too dense for me.
This loaf joins my growing list of no knead breads that I’ve made so far:
~ Plain Faster No Knead Bread (click here)
~ No Knead Whole Wheat Fruit & Nut Loaf – I love it!! (click here)
~ No Knead Rye Bread (click here)
~ Whole Wheat Greek Olive Bread (click here)
~ Ten Grain No Knead Bread (click here)
That’s five more ways to make this easy bread. My first recipe for faster no knead bread works well with the faster, same-day method because it uses bread flour or all-purpose flour. But when you start adding whole grains like this new multigrain bread, it really needs the overnight method. It takes more time but still no work at all.
Here’s how I do it. In the evening around 9-10:00 p.m. I mix the ingredients together (takes 2-3 minutes) and let them sit overnight. The next morning around 8-9:00 a.m. I proceed with the final steps and by noon, I have a fresh, hot, crusty loaf of delicious homemade bread. Click here for the recipe. – Jenny Jones
This morning I baked my simple whole wheat bread and I forgot just how easy it is. It’s only one rise and the whole thing, start-to-finish, takes just an hour and a half. It’s a soft loaf, perfect for French toast. That’s what I plan to make with it tomorrow. Today I just sliced it while it was still warm and put a little butter on it and had it with scrambled eggs.
I love homemade bread… the smell… and the taste… you just can’t buy it anywhere. I also made homemade tortillas (they disappear quickly around here) and I also worked on my Polish bigos recipe. … just sharing… – Jenny Jones