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Honey Wheat Bread

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A friend of mine who I really admire is an avid cook -- and a great one at that. She's an awesome mom and wife, works full time and makes it all look effortless (a rare feat for most women). One way she likes to spend time with her kids is by getting them into the kitchen, where they make everything under the sun together. We had dinner at her house a while back and she put out a spread for us that would have made the most talented restaurant chef envious. Right in the center of the table was a loaf of fresh, homemade bread. It was warm, soft, made the whole house smell like a bakery and was nothing like the variety you would buy at the grocery in a plastic bag.

I don't know many kids who don't like to play with dough, so I decided to make some Honey Wheat Bread and get Kenya involved in the fun. Breads that contain yeast can be intimidating to bake at first, but this recipe couldn't be easier. Kenya has a blast dumping all of the ingredients in a bowl, mixing it up, watching the dough rise (a magical site for a little kid) and finally kneading and pulling apart the dough to make rolls for us to eat at dinner and use for sandwiches the next day.

Is it possible to be the perfect mom? Probably not, but at least we can have some fun with our kids and give it a try!

Honey Wheat Bread  (Makes 2 Loaves or 24 Rolls)

  • Prep Time: 3 hrs,
  • Cook Time: 30 mins,
  • Rating:
    Rate this recipe
A friend of mine who I really admire is an avid cook -- and a great one at that. She's an awesome mom and wife, works full time and makes it all look effortless (a rare feat for most women). One way she likes to spend time with her kids is by getting...

Ingredients

  • 2 1/2 cups warm water
  • 1/3 cup honey
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • 1 package dry instant yeast (you can find it at any grocery)
  • 2 cups whole wheat flour
  • 4 cups bread flour (plus 1/2 cup extra to dust your work surface for kneading)

Preparation

  1. 1. Whisk the warm water, honey, butter, salt and instant yeast until the ingredients dissolve.
  2. 2. Gradually add the flours into the bowl, stirring with a whisk to combine.
  3. 3. Place the dough on a lightly floured work surface and knead for 10 minutes or until the dough is smooth (it’s done when you poke your finger in it and it bounces back).
  4. 4. Place in a large greased or oiled bowl, cover with plastic and place in a warm area (I like to set it on top of my oven) for 1 1/2 hours or until the dough has doubled in size.
  5. 5. After the dough has risen, place it on a floured work surface. Cut into 2 equal pieces if making loaves or into 24 equal pieces if making rolls.
  6. 6. Shape the dough into 2 even loaf shapes and place into two greased 9 x 5 inch loaf pans (or shape the 24 pieces into rolls and place on parchment lined sheet trays).
  7. 7. Cover the loaves with greased plastic wrap (so the dough doesn’t stick to it) and set aside in a warm place for 1 hour for loaves, 30 minutes for rolls or until the dough or rolls have doubled in size.
  8. 8. Preheat oven to 375 degrees.
  9. 9. Bake 50 minutes for loaves or 30 minutes for rolls.
  10. 10. Serve.
Honey Wheat Bread

Nutrition Information

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Comments






  1. Jessica

    April 21, 2014 at 5:47 am

    love your recipes.. you make me think outside the “box”. Thanks!

  2. Gregorio

    February 1, 2014 at 9:55 pm

    That pumpkin bread looks solooo good!! I had bought pumpkin the other day and had pulled out an old recipe I had for pumpkin bread, but I think I am going to try your recipe. It sounds delicious!! Thanks!!

  3. Laura

    October 26, 2012 at 8:38 pm

    This says that it is dairy free, but has butter in it. :(

    • catherine

      October 29, 2012 at 1:03 pm

      It is adaptable to dairy-free, just use vegan butter! Like Earth’s Balance!

  4. Erica

    September 30, 2012 at 9:48 pm

    I ended up making this with regular yeast and it poofed up while rising UNBELIEVABLY! Is this normal? If I use regular yeast again, are there any adjustments to be made?

    Also, I found that the cooking time of 50 minutes for 2 loaves was way too long – next time I will only cook for 1/2 hour.

    Thanks for the recipe!

    • catherine

      October 1, 2012 at 12:30 pm

      What do you mean by “regular yeast”? There are definitely adjustments to be made when using different types of yeast! 1 package of dry instant yeast is about 2 1/4 teaspoons. If you’re using fresh yeast (the kind that is wet) you’ll want to use 1 cake of fresh yeast. If you’re using active dry you’ll want to use 3 teaspoons. Hope this helps!

      • Erica

        October 2, 2012 at 12:40 pm

        Sorry about the confusion! I meant I used active dry yeast and not instant yeast. Thanks for the clarification!

  5. Sats

    August 6, 2012 at 12:01 am

    Im looking forward to trying it. I only have whole wheat pastry flour, could I use that? Would I need to make any other changes?
    Thanks!

    • catherine

      August 6, 2012 at 11:33 am

      For this recipe you should be able to use the whole wheat pastry with no other adjustments!

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  8. MA

    May 22, 2011 at 10:41 pm

    Fantastic! Delicious! Recommend it!

  9. Erin

    March 6, 2011 at 9:28 pm

    Hi

    I made this in the weekend and done it in the slow cooker,2 hrs on high it worked GREAT!!!!!!!! didnt need to wait for it rise.was really good and nothing like the smell of home made bread.

  10. Ae

    March 1, 2011 at 12:12 am

    Can you use agave to make this for a 1 year old?

  11. ashley

    February 28, 2011 at 4:53 pm

    Would this work well for a pizza crust?

  12. Mya

    February 28, 2011 at 7:44 am

    I tried this and it tasted really bland! the texture was great and everything else was good but no flavor at all. My husband even commented on how it didn’t taste like anything. Any tips to make it more flavorful? more salt maybe?

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  14. Suzanne

    February 25, 2011 at 5:25 pm

    Can I substitute Kamut flour for the all-purpose flour? Will it still turn out the same??

  15. Coupon Cook

    February 24, 2011 at 7:50 pm

    Ok, thats it. I have wanted to make some homemade wheat bread for so long now. We’ve all been too sick to eat it though. I think I’m just going to go for it tonight. ~Amber

  16. Sarah

    February 24, 2011 at 6:22 pm

    I made this today and it’s delicious! I did one loaf of bread and 12 rolls. I only had white whole wheat flour, so I used 3 cups of that and 3 of white bread flour. I also reduced the honey to 3 tablespoons. The only problem I had was the cooking time, and I don’t think my oven temp was the issue. After 15 minutes my rolls looked well done and when I checked a similar recipe in the BH&G cookbook, I saw that the rolls were to cook for just 15 min at 375. I took them out right away and they were getting overdone – 30 minutes and they would have been ruined for sure. My loaf took 40 minutes. I’d suggest that everyone just keep an eye on their bread/rolls to avoid any disappointment since cooking times always vary (nothing worse than burning all that hard work)! :)

    • Tanya

      February 24, 2011 at 10:28 pm

      Thanks for letting us know!!

  17. Anna

    February 24, 2011 at 5:40 pm

    Ooo, I can’t wait to try this. I bet it would be good as a bread bowl for a hearty stew or chili….

  18. Jen

    February 24, 2011 at 5:26 pm

    AAAAAAHHHH!!!! (screaming in fright)
    I am sooooo scared of yeast! :-) I have never used it cuz I heard its hard to work with but since I make everything Weelicious makes I guess I need to get over my fear!

  19. Joanna

    February 24, 2011 at 4:04 pm

    Is the butter melted when added to wisk with honey, etc.?

    • catherine

      February 25, 2011 at 3:48 pm

      No it is at room temperature. The butter will dissolve in the warm water :)

  20. Katie Statler

    February 24, 2011 at 3:55 pm

    Will this freeze well after made? It’s only me and my husband (and one on the way in 4 weeks!!), so we won’t go through both loaves I don’t think. Thanks!

    • catherine

      February 25, 2011 at 3:49 pm

      Yes it will freeze wonderfully! :)

      • sheryl

        February 28, 2011 at 9:25 am

        I make all my bread (4 loaves at a time)and freezing it works great. When you thaw it, do so on your counter or in your oven at a low temperature. Microwave is not your friend here ladies.

  21. Mommy Dharlz

    February 24, 2011 at 2:05 pm

    wow, sarap naman niyan..

  22. Michelle

    February 24, 2011 at 1:55 pm

    I wonder if the bread would work, with all whole wheat flour? I’m sure it would be dense and hard to work with…? We don’t eat any white flour and I’ve struggled to find a 100% whole wheat recipe!

    • Melinda P

      February 25, 2011 at 1:56 am

      The secrets to really great 100% whole wheat bread are NUMBER ONE: White Whole Wheat Flour and NUMBER TWO: Vital Wheat Gluten. White whole wheat flour, from hard white spring wheat, has a lighter, less bitter taste than traditional whole wheat, which is hard red wheat, yet it has the same nutitional benefits.

      Use 1 Tablespoon vital wheat gluten per cup of whole wheat flour. This will help the dough become more elastic, which translates to fluffier bread. I make 100% whole wheat bread all the time, and my bread always comes out fluffy, lovely, and delicious.

    • catherine

      February 24, 2011 at 2:36 pm

      The bread will be a lot heavier and dense. Have you tried white whole wheat flour?

      • Mrs. L

        February 24, 2011 at 2:55 pm

        White Whole Wheat Flour will come from Hard White Wheat Berries (it is what I use in my bread baking). Soft White Wheat Berries will produce All-Purpose Flour.

    • Mrs. L

      February 24, 2011 at 2:16 pm

      I grind my own grain & bake my own bread. A few tips I’ve recently learned are: 1) the stickier the dough is when you let it rise, the softer the bread will be – meaning if the recipe calls for 4-5 cups of flour, pay careful attention to the fourth cup. 2) Let it rise more times than the recipe calls for. The recipe I was given called for one rise and I have altered it to rise twice in the bowl, punching down when it doubles in volume between risings, and once in the pans. For freshly milled grain to produce sandwich soft bread, it is worth the extra risings for me :)

      • sheryl

        February 28, 2011 at 9:39 am

        Totally agree with the double rising. Makes a huge difference! :)

  23. Carolyn

    February 24, 2011 at 10:29 am

    Is self rising flour the same as bread flour?

    • Lisa T

      March 10, 2011 at 4:28 pm

      Here in Ireland bread flour is called strong white flour. I used this to make bread and pizza dough.

    • Mrs. L

      February 24, 2011 at 2:12 pm

      Self-Rising Flour is NOT the same as Bread Flour. Self-Rising is basically All-Purpose Flour (soft wheat) with baking powder and salt added where Bread Flour is made from hard wheat. Hard wheat has more gluten in it which works well with yeast. All-Purpose and yeast don’t play nice together (though you will see recipes calling for both on occasion, they more than likely will not yield a good product), so Self-Rising will definitely not substitute for Bread Flour.

  24. Tracy

    February 24, 2011 at 10:03 am

    We got a new breadmaker for Christmas and I have been wondering…can you make any bread recipe in there or do you need to alter it for a bread machine?

    • Mia

      March 7, 2011 at 10:22 pm

      I just made a similar recipe tonight in my bread machine the recipe I used is

      1 cup + 2 T water
      1T +1 1/2 t butter
      1/4 cup honey or maple syrup
      1 1/4 t salt
      3 1/2 cups whole wheat flour
      2 1/4 t yeast

      Put the ingredients in the pan in this order…
      water, butter, honey/syrup, salt, flour, then yeast (don’t let the yeast touch the water)
      Set the bread machine according to what it says to and it made a 2 pound loaf. It was kind of dense but very moist. All of my kids ate it and loved it (4 1/2, 3, & 9 months)

    • Joann

      February 24, 2011 at 8:43 pm

      I take regular recipes make them in the breadmaker. If you want, you can just have the breadmaker prepare the dough and you can cook it yourself. Should turn out fine.

      • Tianah

        February 2, 2014 at 9:42 pm

        , I have been brainwashed about fats and soduim too until I completely gave up wheat/grains/potatoes/rice and corn. Without those carbs to hold the fluid longer, you can drop tons of weight. Started getting muscle cramps in odd muscles that had never before shown that tendency. A supplement of pottasium, magnesium plus simply salting my food to where it tasted great was enough. I can tell though when I’ve forgotten to take the magnesium. My toes will cramp when driving, I know then it’s time to take one.

      • Tracy

        February 25, 2011 at 6:33 pm

        That’s true, kneading and rising the dough is the hard part!

    • catherine

      February 24, 2011 at 2:39 pm

      hmm good question! I haven’t tested this recipe with my bread maker but I will and let you know!

  25. Gretchen

    February 24, 2011 at 9:45 am

    I can remember baking bread with my mom when I was little and running out to greet my dad as he got home from work with a warm piece all buttered up! Cooking with your kids will create lasting memories for them…I try to cook with my kids as often as possible!

  26. Maryea {Happy Healthy Mama}

    February 24, 2011 at 9:19 am

    There is nothing better than homemade bread. Nothing.

  27. cassie

    February 24, 2011 at 2:04 am

    ahh sounds yum..i used to bake bread at great harvest before i hurt my back in a car accident..but i loved baking bread and have been trying to find non-stand mixer bread ideas =) i am happy i will try this one!!!

    • Sarah

      February 24, 2011 at 12:20 pm

      This may be an ignorant question, but can’t you take any bread recipe and knead it by hand or stand mixer? I honestly thought you could.

      • Laurin

        February 24, 2011 at 1:37 pm

        you can

  28. Tanya

    February 23, 2011 at 10:47 pm

    Is this more of a side dish bread, or do you think it’s sturdy enough for a sandwich? Either way I’m excited to try it!

    • catherine

      February 24, 2011 at 2:40 pm

      You can make this bread into rolls or into a whole loaf and use it for a sandwich, either way it is soo yummy!

      • sheryl

        February 28, 2011 at 9:36 am

        I have been baking our bread for nearly a year now and it is a learning process. The tighter I roll my loaves initially the more sandwhich like the loaf turns out. After I roll out my dough like a rectangle, I fold it like a letter and then tightly roll it into a loaf starting at one of the open ends. The last step is to tuck the ends under the loaf. I completely agree with the lady who suggested rising twice. Another idea we use our bread dough for, which is very similar, is make pizza and cinnamon rolls. My kiddos LOVE it when we make this together!