INTRODUCTION
Simple Honey Wheat Bread is a soft, whole wheat loaf that fits well in a healthy home kitchen. This bread uses both whole wheat and bread flour for good texture. It has honey for mild sweetness and a gentle crust. You can eat it for toast, sandwiches, or snack with soup. It is a lighter option than heavy white bread and works well for meal prep and simple family meals. If you like to make bread at home, this recipe is easy to follow and gives steady results. For a savory side on a weeknight, pair a slice with a baked pasta or try a buttery garlic twist like a best cheesy garlic bread recipe for a treat.
WHY YOU WILL LOVE THIS RECIPE
You will love this Simple Honey Wheat Bread because it is a healthy version of classic sandwich bread. The whole wheat adds fiber and slow-release carbs to help you feel full longer. The recipe is simple and fits well into meal prep plans. Make two loaves and freeze one for quick breakfasts. This loaf is a lighter option compared to many store loaves that have more sugar and added oils. It is also easy to adapt if you need a lower sugar or high protein meal plan. The dough is soft and forgiving, so beginner bakers get a good result fast.
HOW TO MAKE Simple Honey Wheat Bread
This section gives a clear step-by-step plan. The recipe uses easy ingredients. Read all steps first, then start. You will need a stand mixer with a dough hook or you can knead by hand.
EQUIPMENT NEEDED
- Stand mixer with dough hook (or large bowl for hand kneading)
- 9×5 bread pans (two)
- Pastry mat or clean counter for kneading
- Plastic wrap and clean towel
- Instant read thermometer (optional, helpful)
- Pastry brush for egg wash
- Cooling rack
Ingredients You’ll Need :
2 cups warm milk ((about 110-115 degrees)), 1-1/2 Tbsp instant yeast, 1 tsp sugar, 1/2 cup warm water, 2-1/2 cups whole wheat flour, 3 to 3-1/2 cups bread flour or all purpose flour ((start with 3 and add more as needed)), 3 Tbsp shortening ((I like butter flavored)), 1/4 cup honey, 1 Tbsp salt, Egg wash: 1 egg whisked with 1 Tbsp water
STEP-BY-STEP INSTRUCTIONS :
Put the warm milk in your mixer bowl and sprinkle the yeast and sugar over it. Mix together and let sit for 5 minutes to make sure the yeast activates and gets foamy., Add the water, whole wheat flour, 3 cups of the bread flour, shortening, honey, and salt., Let the mixer knead on low speed for 2 minutes with the dough hook attachment, scraping down as needed. Add small amounts of bread flour, up to another half a cup, until the dough is the right consistency, (you want a soft dough that is easy to work with, but you want it to feel tacky, but not stick to your fingers. You do NOT need to use the whole additional amount.) Continue to let the mixer knead for another 2 minutes when it is the right consistency., Scrape the dough in to a ball in your bowl, cover the bowl with plastic wrap and a clean towel and set in a warm place to rise for 1 hour or until it has doubled in size. (I turn the oven on at the lowest temperature for just 1 minute, then turn it off and put the mixing bowl in there.), Turn the dough out on to a lightly floured pastry mat or counter, and knead for a minute, then divide the dough in two equal portions., Roll out each piece of dough just slightly then fold over in thirds, (pressing together with the heel of your hand), tuck in the ends, and place the bread with seams down in two lightly greased 9×5 bread pans., Cover the pans lightly with plastic wrap and let the loaves rise another 30 minutes., When ready to bake, preheat oven to 350., Remove plastic wrap, brush the loaves gently with egg wash, then bake the loaves at 350 for about 30 minutes. (Bread should register 190 degrees with an instant read thermometer to be fully baked, but not overbaked., Optional: gently brush some melted butter on the top of each loaf as soon as it comes out for a softer crust., Remove from the oven and let cool 10 minutes before popping the loaves out of the pans on to a cooling rack., Bread should cool for a minimum of 30 minutes before slicing!
HOW TO SERVE Simple Honey Wheat Bread
Serve this bread warm or at room temperature. For a healthy breakfast, toast a slice and top with plain Greek yogurt and fresh fruit, or use a thin spread of nut butter for added protein. For lunch, make a whole grain sandwich with lean turkey, lettuce, tomato, and a little mustard. For portion control, limit to one or two slices per meal depending on your calorie goals. A single slice paired with a big salad or a cup of soup makes a balanced meal. This bread is great for meal prep when you slice and freeze portions to pull out as needed.
You can also pair a slice with a simple bowl of chicken and vegetable stew or use it to soak up a light pasta sauce. For a richer meal, try it with a savory dish, or follow a simple garlic butter idea like the chicken alfredo garlic bread bowls for a special dinner side.
STORAGE & FREEZING : Simple Honey Wheat Bread
Store cooled loaves in a bread box or wrapped in a clean kitchen towel at room temperature for up to 3 days. For longer storage, slice and place the bread in a freezer bag. Remove as much air as possible and freeze for up to 3 months. To use frozen slices, thaw at room temperature or toast directly from the freezer. Freezing helps keep the bread fresh for meal prep and saves time on busy mornings.
SERVING SUGGESTIONS
- Healthy option: Toast and top with cottage cheese and sliced tomato for a balanced snack.
- Balanced side: Pair two slices with a large vegetable soup for a filling low calorie meal.
- Protein boost: Use toasted bread for an open-face sandwich with smoked salmon and avocado.
- Snack idea: Small squares with hummus and cucumber make a good, light bite.
VARIATIONS
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Healthier version: Swap 1/4 cup of the bread flour for oat flour and reduce the honey to 2 tbsp. This lowers sugar and adds more fiber. Add a tablespoon of ground flaxseed to boost omega-3 and fiber for a heart healthy touch. This keeps the loaf a healthy version that still tastes good.
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High-protein or low-carb version: For a higher protein loaf, replace 1 cup of bread flour with vital wheat gluten and add 1/2 cup plain Greek yogurt to the liquid. You can also try a low-carb, high-protein bread by using almond flour and flax mix, but know texture will change and you must use a recipe tuned for low carb flours. This gives a higher protein meal choice that helps with weight loss or muscle care.
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Air fryer or oven-baked version: This recipe bakes well in a regular oven at 350°F for about 30 minutes. For an air fryer, make smaller rolls instead of two loaves and bake at 320°F in the air fryer for 12–18 minutes, checking for a golden top. Air fryer rolls make fast snacks and are great for quick meal prep.
FAQs
Q: Is this bread good for people watching their weight?
A: Yes. When you watch portions and pair one to two slices with salad or soup, this bread can fit a plan for weight loss. It has whole wheat for fiber that helps you feel full. Use the phrase "good for weight loss" in your meal plan notes if you limit portion size.
Q: Is Simple Honey Wheat Bread diabetic-friendly?
A: It can be made more diabetic-friendly by cutting the honey in half or replacing it with a sugar-free sweetener suitable for baking. Use whole wheat and watch portion size. Always check with a doctor or diet coach for personal advice.
Q: How long does the bread stay fresh on the counter?
A: Fresh baked bread will stay fresh for 2–3 days at room temperature in a bread box or wrapped in a towel. For longer life, slice and freeze. This helps with meal prep and reduces waste.
Q: Can I make this bread without a mixer?
A: Yes. You can mix and knead by hand. Knead on a floured surface for 8–10 minutes until the dough is soft and slightly tacky. The rise times stay the same. Hand kneading is a good option if you do not have a stand mixer.
Q: Does this bread have much sugar?
A: The recipe uses 1/4 cup honey for mild sweetness. You can reduce honey or use a low-calorie sweetener to lower sugar. Cutting sugar helps make a lighter option for those watching sugar intake.
Q: Can I make this a high protein meal?
A: Yes. Add seeds, use vital wheat gluten, or add Greek yogurt to raise protein. Serve with protein-rich sides like egg salad or lean chicken for a true high protein meal.
MAKE-AHEAD TIPS FOR Simple Honey Wheat Bread
- Make dough the night before and let it rise in the fridge overnight. Shape and bake in the morning. This saves time and gives deeper flavor.
- Bake two loaves and freeze one whole or slice and freeze portions for easy thawing. This is great for meal prep and for busy weeks.
- Toast slices and store them in a sealed container for quick grab-and-go breakfasts. Add sliced fruit and a small cup of yogurt for a balanced, higher protein breakfast.
Simple Honey Wheat Bread
Ingredients
Method
- Put the warm milk in your mixer bowl and sprinkle the yeast and sugar over it. Mix together and let sit for 5 minutes to activate the yeast.
- Add the water, whole wheat flour, 3 cups of the bread flour, shortening, honey, and salt.
- Let the mixer knead on low speed for 2 minutes with the dough hook attachment, scraping down as needed. Add small amounts of bread flour, up to another half a cup, until the dough is soft and tacky but not sticky.
- Continue to let the mixer knead for another 2 minutes when the dough is the right consistency.
- Scrape the dough into a ball, cover the bowl with plastic wrap and a clean towel, and let rise in a warm place for 1 hour or until it has doubled in size.
- Turn the dough out onto a lightly floured surface and knead for a minute, then divide the dough in two equal portions.
- Roll out each piece slightly, fold over in thirds, tuck in the ends, and place in two greased 9×5 bread pans.
- Cover the pans lightly with plastic wrap and let the loaves rise another 30 minutes.
- Preheat the oven to 350°F. Remove plastic wrap, brush the loaves with egg wash, and bake for approximately 30 minutes.
- The bread should register 190°F with an instant-read thermometer. Optionally, brush melted butter on the top after baking for a softer crust.
- Remove from the oven and let cool for 10 minutes before taking the loaves out of the pans onto a cooling rack.
- Allow bread to cool for at least 30 minutes before slicing.