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Whole Wheat Honey Bread

Whole Wheat Honey Bread




1 Loaf


2 Hours 55 Minutes


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  • 1/2 cup water, warm to touch
  • 2 teaspoons Fleschimann’s Quick Rise Instant Yeast
  • 3 tablespoons honey
  • 1 1/2 cups whole wheat flour
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 3 tablespoons unsalted butter, softened
  • 3/4 cup whole milk, warm to touch



  1. In the bowl of a stand mixer fitted with the dough hook attachment add the water & yeast. Let stand for 5 minutes to allow the yeast to activate.
  2. Add the honey, flours, salt, butter & whole milk. Turn mixer on low speed & knead until dough is smooth & elastic, about 5 minutes.
  3. Shape into a ball, transfer back to bowl, cover & let rise until doubled in size, about 1 hour.
  4. On a lightly floured surface, roll out dough to roughly a ½-inch thick rectangle & tightly roll into a log.
  5. Transfer to a lightly greased loaf pan, cover & let rise for 30 minutes. Preheat the oven to 350(f) degrees as the dough rises.
  6. Bake until golden on top & cooked throughout, about 40 to 45 minutes. If the top begins to brown too quickly, tent with foil.
  7. Let cool to room temperature before slicing & serving.


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