Honey Whole Wheat Bread Recipe

Need a fast whole-wheat homemade bread recipe? After my fast bread recipe went viral, I had a ton of requests for a whole wheat version. This is the BEST whole wheat bread I've ever had.

So soft, moist, and a little bit sweet from the honey. This recipe makes two loaves of bread because if you're like me, the first loaf will be gone on day one.

If you've never made your homemade bread before, don't worry. I'll explain how to do every step with detailed instructions and photos. Once you get the hang of it, you will see how easy and DELICIOUS homemade bread really can be. No bread pan needed, no bread machine. Just fresh, warm whole-wheat bread whenever you need it. 

Ingredients Needed & Suggested Replacements

This honey whole wheat bread recipe is made from just a few simple ingredients. Note that I am using INSTANT yeast which is the secret to making bread in under an hour. 

You can use active dry yeast but it will take MUCH longer to proof your bread. See the notes at the bottom of the recipe card for using active dry yeast instead of instant. 

• Whole wheat flour - A healthier option for those trying to incorporate more fiber into your diet. 
• Honey - I'm using some delicious local wildflower honey which also helps keep the wheat bread moist and soft.
• Instant yeast - Sav-Instant yeast is the brand that I use but any brand will be ok. It might also say rapid yeast. For using active dry yeast, please see the notes at the bottom of the recipe card below. 
• Milk (or water) - Hydrates the wheat to develop texture. You can use water or any other type of milk if you prefer to make your whole wheat bread dairy-free.
• Salt - Gives the bread flavor. If you skip the salt you'll have a very bland loaf.
• Melted unsalted butter - Adds flavor and moisture to the wheat bread recipe. You can replace the butter with olive oil if you prefer to keep the recipe dairy-free.
• Whey Protein Powder - (optional) - Adding a little protein powder is a great way to make your whole wheat bread even healthier

Tips For Success

• You need to knead - Mixing your dough for long enough is key to a tall and fluffy loaf. Don't go by time, go by looks and do the windowpane test to see if enough gluten has developed. Not mixing enough will cause your bread to have a tight texture, be very dense, and not rise. If this is your first time making bread, I highly recommend using the windowpane test to make sure you have kneaded your bread enough.
• Warm place - You must put your bread in a warm place to rise properly. By warm, I mean like 75ºF-90ºF. The easiest way to do this is to turn your oven onto the lowest setting for 10 minutes then turn it off. Open the door to the oven and place your bread on the door to rise. I recently remodeled my kitchen and got a cafe oven that has a proofing setting! SO nice if you bake bread a lot.
• Time - This is another thing you have to give your bread. Time is what lets the yeast do its thing and let the dough rise. Depending on how old your yeast is, how warm your room is, and even what kind of water you use, your bread could rise faster or slower. Go by how much your bread has risen rather than adhering to any hard and fast rules about timing in this recipe. They are there for guidance but your eyes are the best tool you have.

Step-By-Step Instructions

1. Warm your milk gently in the microwave or stovetop until it reaches 110ºF 
2. Combine the whole wheat flour, instant yeast, honey, and milk in the bowl of your stand mixer with the dough hook attached and mix for one minute to combine the ingredients and hydrate your flour.
3. Add in the salt and melted butter then mix on low until combined. If the dough is too dry, add a Tablespoon of water until the dough sticks to the sides of the bowl.
4. Mix for 5 minutes on speed 2.
5. The dough will start out sticking to the bowl but then gradually "clean" the sides of the bowl and form into a ball.
6. After 5 minutes, check to see if the dough bounces back when you poke it. If it's still too soft then keep mixing for another 2 minutes or until the dough bounces back when you poke it. I highly recommend doing the windowpane test to see when your dough has been mixed enough.
7. Knead the dough on a lightly floured work surface for 4-5 turns until you can form a smooth ball.
8. Place the dough top side down into a greased bowl. Cover the dough with a cloth and place in a warm area for 60 minutes to let the bread rise until it has doubled in size. This is the first rise. My oven has a proofing option but if yours doesn't, just turn your oven on to the lowest setting for 10 minutes then turn it off. Leave the door open and put the bread near the open door. 
9. After your bread is proofed, preheat your oven to 375ºF
10. Divide your dough into two even pieces with a knife.
11. Shape the pieces into loaves by tucking the edges underneath and pinching them together. They don't have to be perfect!
12. At this point, you can put your loaves into loaf pans if you want a more traditionally shaped loaf of bread but you really don't need one! I just put mine on a sheet pan lined with parchment paper.
13. Let your loaves rest for 30 minutes. This is technically the second rise but because we are using instant yeast, we don't have to wait long! You can also place the dough into the fridge at this point and bake it the next day if you want to prep ahead.
14. Brush your loaves with egg wash to promote a nice golden brown color.
15. Use a sharp knife to make four slashes at a 30º angle in the top of the loaf, about ¼" deep. These slashes make the loaves look nice and also keeps the crust from tearing while it bakes in the oven.
16. Bake your loaves for about 25-30 minutes or until golden brown. You can also use a thermometer to check the center of your bread. If the temperature reads 190º - 200ºF your bread is done.
17. Move your freshly baked bread to a wire rack. For best results, allow the bread to cool fully before slicing into it. 

FAQ

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