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Recipe

Honey Wheat Loaf Bread

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This homemade Honey Wheat Loaf Bread is soft, fluffy, and slightly sweet from the honey. Growing up around freshly baked bread, I’ve always appreciated how a few simple ingredients can turn into something so delicious.
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Ingredients

  • 1 1/2 cups warm water
  • 1/3 cup honey
  • 1 teaspoon instant yeast
  • 1 cup whole wheat flour
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon salt

Instructions

  • In a large bowl, combine the warm water, honey, and yeast. Mix well and let sit for 5–10 minutes until foamy.
  • Add the whole wheat flour, all-purpose flour, and salt. Mix everything together and knead for 5–7 minutes until the dough becomes smooth and elastic. The dough should be soft and slightly tacky.
  • Cover the bowl with a clean kitchen towel and allow the dough to rise in a warm place for about 1 hour, or until doubled in size.
  • Transfer the dough onto a lightly floured surface. Gently flatten it, then roll it tightly into a log, tucking the ends underneath. Place it into a greased loaf pan.
  • Cover and let the dough rise again for 20–30 minutes, or until it rises just above the pan.
  • Preheat your oven to 375°F (190°C).
  • Bake for 30–40 minutes until the top is beautifully golden brown and the bread sounds hollow when tapped.
  • Remove from the oven and allow it to cool on a wire rack before slicing. Enjoy!

Connie’s notes

  • Water temperature matters. Make sure your water is warm, not hot, ideally around 100–110°F. Water that’s too hot can kill the yeast.
  • Don’t add too much flour. The dough should be soft and slightly sticky. Adding too much flour will make your bread dense and dry.
  • Give it time to rise. A warm, draft-free area helps the dough rise beautifully. If your kitchen is cold, it may need extra time.
  • Use the right pan. A 9x5-inch loaf pan works well for this recipe.
  • For an extra-soft crust, brush the top with a little melted butter immediately after baking.
  • Check for doneness. The center should reach approximately 190–200°F.
  • Allow it to cool. Cutting bread while it’s too hot can make the inside gummy. Give it time to set before slicing.
  • Store the bread in an airtight bag or container at room temperature for 2–3 days. You can also slice and freeze it for up to 3 months.
  • My favorite way to enjoy this bread is to toast a thick slice, spread some butter over it, and drizzle a little honey on top.
  • It’s simple, comforting, and absolutely delicious.
  • Sometimes the easiest homemade recipes are the ones your family remembers the most!
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