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Whole Wheat Honey Bread

Whole Wheat Honey Bread
Out of all the recipes in our collection, Whole Wheat Honey Bread is our most requested recipe.
Yield 1 (9×5-inch) loaf
4

Reviews

Ingredients

  • 2 cups bread flour
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1 1/2 teaspoons salt
  • 1/2 cup milk
  • 3 tablespoons water
  • 2 tablespoons oil
  • 1/4 cup honey
  • 1 large egg (room temperature)
  • 1 cup whole wheat flour

Instructions

  • In stand mixer bowl, add 1 cup bread flour, yeast and salt; mix well. In saucepan or microwave-safe dish, heat milk, water, oil and honey to 120-130°F. Add to flour mixture. Using a paddle attachment, blend on low speed for 30 seconds. Beat on medium speed for 4 minutes. Add egg; beat 1 minute.
  • Switch to dough hook attachment. Gradually stir in whole wheat flour and enough remaining bread flour to make a firm dough. Knead until smooth and elastic, about 5 to 7 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
  • Prepare pan: grease a 9×5-inch bread pan; set aside.
  • Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14×7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and taper ends to seal. Place in prepared pan. Cover; let rise until indentation remains after touching.
  • Preheat oven to 375°F.
  • Bake for 30 to 40 minutes. Remove from pan; cool on wire rack.

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Review & Comments

JODY TELANDO | Reply

I am new to making bread. I have read that temps over 115 degrees will kill the yeast formation, yet this calls for the milk/honey etc. to be 120 degrees. Please teach me on how this works, thanks.

Red Star Yeast | Reply

Hi Jody – yeast is killed at temperatures above 140 degrees F. You can find more information on preparing yeast here, and on our products here. If you have additional questions or need help troubleshooting while on your yeast baking adventures, please feel free to reach out to us!
Happy baking!

C. Cook | Reply

Can I use all-purpose flour instead of bread flour?

Red Star Yeast | Reply

Hi C.,
In a pinch you can substitute AP flour for bread flour. Keep in mind absorption, kneading and rise times may vary – just keep an eye on your dough. Final volume may also be affected.

Happy baking!
Carol

diane | Reply

5 stars
here in Canada i finely found red star yeast at our Costco’s London Ontario Canada i was so excited been wanting red star yeast for some today was the day i made bread using yr yeast bread turned out wonderful your red star yeast is much diff from flesermanns yeast why??? the smell with bread baking using yr yeast is different , the rise is diff I’m so amazed at this yeast thank you so much bring to Canada and at my disposal thank you diane bolt

Cindy Stpierre | Reply

5 stars
I can’t thank you guys enough. This is the 3rd time I try your recipes (everything i have tasted is simply amazing) and the first time that I try your homemade bread recipes. I am SO proud of myself because for the first time, I have actually made bread in the oven with great success. I have been using a bread machine for a few years with really good results, but the ever elusive trick to make bread from the oven has always eluded me. I now know why I had so many problems. Your helpful advice was the info i needed. Thank you so much!!

Linda | Reply

5 stars
This recipe was in the Red Star Centennial Sampler… I have used the Honey of a Whole Wheat recipe for more than 25 years. So glad to find it online to share.

rudy | Reply

DO you use this recipe for french toast and canadian bacon, eh?

mom2pcs | Reply

5 stars
Finally! This is the best honey wheat bread I’ve made so far. The texture is PERFECT for sandwiches. Had searched for awhile to find a recipe that included egg, because it so greatly improves the texture. This will be my go to recipe from now on. Used dough cycle on my bread machine. Needed about 1 1/2 additional tablespoons of water, but that’s all. Punched down when doubled in size (which was BEFORE the end of my dough cycle). Shaped into loaf, did 2nd rise, then baked. Delicious.

MaryJane Syvertsen | Reply

Have been making a lot of honey whole wheat bread lately, and your recipe sounds delicious. I have been kneading it in a stand mixer, which I love using. Cant wait to try this rec.

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