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 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
- Warm your milk gently in the microwave or stovetop until it reaches 110ºF
- 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.
- 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.
- Mix for 5 minutes on speed 2.
- The dough will start out sticking to the bowl but then gradually "clean" the sides of the bowl and form into a ball.
- 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.
- Knead the dough on a lightly floured work surface for 4-5 turns until you can form a smooth ball.
- 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.
- After your bread is proofed, preheat your oven to 375ºF
- Divide your dough into two even pieces with a knife.
- Shape the pieces into loaves by tucking the edges underneath and pinching them together. They don't have to be perfect!
- 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.
- 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.
- Brush your loaves with egg wash to promote a nice golden brown color.
- 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.
- 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.
- Move your freshly baked bread to a wire rack. For best results, allow the bread to cool fully before slicing into it.
FAQ
Whole wheat bread is considered healthier than white bread because it contains more fiber and whole grains than white bread.
Fiber stops your body from processing carbs as quickly so it doesn't spike your blood sugar. Fiber is also good for your digestive system.
To make your whole wheat bread even healthier, you can add in 1 Tablespoon flaxseed meal, 2 Tablespoons roasted sunflower seeds, and 2 Tablespoons rolled oats (plus more for the top of the dough.)
Add the flax, seeds, and oats with the salt.
The honey and milk in this recipe help to keep the whole wheat bread soft. If you want your loaf to be even softer, replace one cup of wheat flour with white flour or bread flour.
Replace the butter with oil to keep the bread even softer.
More Bread Recipes
Homemade dinner rolls
Fast Bread Recipe
Sweet dough master recipe
Focaccia Bread Recipe
Brioche Bread
Pumpkin Shaped Bread
Recipe
Equipment
- Stand mixer with dough hook
Ingredients
- 24 ounces Whole wheat flour
- 10 grams instant yeast (needs to be instant)
- 3 ounces honey
- 16 ounces warm milk (110ºF) or water
- 1 ½ teaspoon salt
- 2 ounces melted butter
Instructions
- Heat milk to 110ºF-115ºF
- Combine 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
- Add in salt and melted butter
- Add in a little more flour if the dough is not sticking to the bowl. Add a little water if it seems too dry. Make sure the dough is mixing and not just spinning in the bowl.
- Mix for 5 minutes on speed 2. The dough will start out sticking to the bowl but then gradually "clean" the sides of the bowl and form into a ball
- 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 or perform the windowpane test to see if it has mixed enough.
- Knead the dough on a lightly floured surface for 4-5 turns until you can form a smooth ball
- Coat a large bowl in a little vegetable oil
- Place the dough top side down into the bowl to get the top of the dough covered in oil then flip it over. Cover with a cloth and place in a warm area for 60 minutes to rise until the dough doubles in size *see notes*
- Preheat your oven to 375ºF
- Divide your dough into two loaves (or more if you want to make hoagie's or rolls)
- Let your loaves rest for 30 minutes
- Brush your loaves with egg wash to promote a nice golden brown color
- 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.
- 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.
Video
Notes
- For softer bread, replace ¾ cup whole wheat flour with 1 cup white flour (AP or bread flour)
- I turn my oven on to 170ºF and open the door then place my dough on the door near the opening of the oven to proof, not INSIDE the oven.
- If you don't have instant yeast your can use regular active yeast but it will take longer to proof.
1. Let your dough proof for 90 minutes or until it doubles in size
2. Divide the dough, shape, brush with egg wash, make cuts with the knife and let rest for 30 minutes before baking. - Egg wash - crack one egg and whisk with 1 Tablespoon of water. Use a soft pastry brush to brush it onto the loaves. If you don't use egg wash your bread will be very pale. You can also use milk instead of egg for the wash.
- You can use oil instead of butter
- You can use water or almond milk in place of milk
Tima says
Hello , I tried the recipe using excactly the same measurement and ingredients , but my dough was like a biscuit more than a dough , never got soft as urs , is there any reason for that l?
The Sugar Geek Show says
Did you use instant yeast or regular active dry yeast? That is usually the problem. If you use active dry then you need to let the dough proof for much longer and do not bake until it has risen properly 🙂
Erika Munro says
Well that was roaring success.
Thanks! I will be making this bread A LOT.
It’s very fluffy and moist. I think I may have left on the baking sheet a little too long as there was a ton of moisture in parchment.
Excited to have toasted tomorrow!
Cheers!
Prateek says
Hey, what's the difference between a regular bread and this fast bread? I know there's a difference of time, but I wish to know about the scientific aspect, flavor etc.
The Sugar Geek Show says
There is no difference. There are hundreds of varieties of bread. This is just my version. The only notable difference is that there are no preservatives that you would find in storebought bread and it's fresh.
Firn Breary says
I’ve made this twice now, 1st with a paddle attachment next with a hook and both times came out perfectly. It’s so quick, easy and delicious and I want to believe even more because I use coconut milk. The white Bread is equally quick, easy and delicious 😋.. Thanks Liz 1Luv 💞
Debbie says
This bread was easy to make and tastes great. I’m always happy when my loaf looks like the recipe pictures and this did. It makes really good little sandwiches and toasts perfectly. I will be making it often. Thanks for a great recipe.
Vams says
Can I freeze half of the dough and bake the other half so that whenever I want fresh bread, I could just bake it? If I can freeze, what is the thawing process?
Elizabeth Marek says
I am not sure that would work. Would be better to just bake the bread and freeze it and then warm it back up when you want to eat it.
Vams says
Can I make this bread by hand because I don’t have a stand mixer?
Elizabeth Marek says
Yep! You will just have to do some kneading for about 10 minutes
Vams says
Can I use white whole wheat flour if that’s all I have?
Elizabeth Marek says
You definitely can!
Vams says
Thank you for your quick reply!!😊
Vams says
Thank you for this fast bread recipe!!! I am a teenager and have never made bread before (but I love to bake) so I was surprised when it turned out to be amazing!
Elizabeth Marek says
yay!! Im so glad and good for you for challenging yourself to make bread from scratch. A lot of adults don't know how to do that!
Truc says
Can I use rye flour instead of whole wheat?
Elizabeth Marek says
I have not tested this with rye flour but I think it would work!
Rima says
Just made this recipe today, I didn't have whole wheat flour so I replaced some of the all-purpose flour with wheat germ, but I ended up having to add more AP flour into the mixer because it wouldn't form a ball. I actually thought it was going to be thick because of that, but they came out amazing!! I used active dry yeast and let it rise for 90 minutes. Thank you so much!! YUMMY!!!
Bernice Tyms says
Hello Liz
I just made the Honey Wheat Bread, and it came out perfect. So delicious! I wish I can upload a picture.
I only have one question, how do I store the bread?
This is my first time making bread, so I wasn’t sure.
Thanks again
Elizabeth Marek says
Room temperature in a plastic bag just like you would keep storebought bread. So glad you enjoyed it!
Puja Gomasta says
Hi
This was the first time ever that a whole wheat bread turned out that good. Thanks for the tips.