INTRODUCTION
Simple Honey Wheat Bread is a warm, soft loaf you can make at home. It uses whole wheat for more fiber and real honey for gentle sweetness. This bread is a healthy version of classic white bread. It fits many plans because it can be made as a lighter option for daily meals and as a great choice for meal prep. If you enjoy sweet bread treats, you might also like a simple honey syrup recipe to drizzle on top or serve with slices.
This recipe makes two loaves and uses common pantry items. The balance of whole wheat and bread flour gives a good texture while adding fiber for fullness. You can use small changes to make it lower in sugar, higher in protein, or even work with the air fryer for small rolls. The steps are easy and clear, and the result is a warm loaf that is good for weight loss plans when eaten in controlled portions.
WHY YOU WILL LOVE THIS RECIPE
You will love this bread for many reasons:
- It is a lighter option than store loaves that have extra sugar and preservatives.
- Whole wheat adds fiber to help you feel full longer. That supports healthy weight control and stable blood sugar.
- It is great for meal prep. Bake two loaves and slice for easy breakfasts, sandwiches, or snacks.
- You can make a healthy version by reducing honey or swapping shortening for olive oil or butter.
- With small changes it can be a high protein meal addition — pair with eggs or lean meats for a balanced breakfast.
This recipe is simple, steady, and made to fit a healthy kitchen routine. It makes filling slices that work well for balanced meals.
HOW TO MAKE Simple Honey Wheat Bread
Follow each step and use the right feel for the dough. The dough should be soft and slightly tacky, and your loaves should double during the first rise. The bake time gives a golden top and a soft crumb. For a serve-and-store plan, this bread is great for making sandwiches, toast, and quick lunches.
EQUIPMENT NEEDED
- Stand mixer with dough hook (or a large bowl and strong arms for hand kneading)
- Measuring cups and spoons
- Two 9×5 inch bread pans, lightly greased
- Plastic wrap and a clean towel
- Pastry mat or lightly floured counter
- Instant-read thermometer (optional, but helpful)
- Small bowl and whisk for egg wash
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 slices toasted or fresh. For a healthy start, pair one slice with:
- A spread of low-fat ricotta or plain Greek yogurt and fresh fruit for a lighter option.
- An egg and spinach sandwich for a high protein meal idea.
- Thin slices with lean turkey, avocado, and greens for a filling lunch.
For portion control, keep slices to one serving at a time. A good measure is one thick slice (about 1 to 1.5 ounces) for a snack, or two slices for a full sandwich. This bread is good for weight loss plans when you watch the topping calories and eat balanced sides. You can also try it with a warm drink; a seasonal pairing like a cozy gingerbread latte works well for a winter breakfast or treat.
STORAGE & FREEZING : Simple Honey Wheat Bread
Store cooled loaves at room temperature wrapped in foil or in a bread bag for up to 3 days. For longer storage, slice and freeze in a freezer bag for up to 3 months. To thaw, remove slices and toast directly from frozen or let sit at room temperature for 20–30 minutes.
If you plan to prep meals, slice and portion in small bags so you can grab a set of slices for the week. This makes the bread great for meal prep and quick packed lunches. For pairings and flavor ideas that go well with honey and wheat, try a mild coffee or nut-flavored drink like a hazelnut honey mocha as an occasional treat.
SERVING SUGGESTIONS
Healthy side options:
- Fresh fruit and plain Greek yogurt for a balanced breakfast with protein and fiber.
- A simple salad and soup for a light lunch; use two slices for a closed sandwich to keep carbs in check.
- Raw vegetables and hummus for a snack plate with one slice of toasted bread.
Keep butter or spreads light. Choose protein-rich sides to turn the bread into a high protein meal rather than a pure carb meal. This helps keep blood sugar steadier and helps you feel full longer.
VARIATIONS
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Healthier version: Use 2 Tbsp olive oil or melted butter instead of shortening. Reduce honey to 2 Tbsp to lower sugar. Use 100% whole wheat flour if you want more fiber, but the loaf may be denser. These swaps make a more heart healthy loaf and a lower-sugar choice.
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High-protein or low-carb version: Replace one cup of bread flour with sifted unflavored whey protein isolate or a neutral pea protein powder (start with 1/2 cup and adjust). Or try a low-carb mix: use almond flour and vital wheat gluten to keep structure, or make small rolls so each serving has fewer carbs. For a true high protein meal, serve two slices with eggs or lean meats.
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Air fryer or oven-baked version: The main recipe bakes in a regular oven. For an air fryer option, divide dough into small rolls and bake at 325°F (air fryer setting) in batches for 12–15 minutes until golden and cooked through. The air fryer makes a nice crust and quick bake for small households. For classic loaves, use the oven at 350°F as instructed.
FAQs
Q: Is this bread good for people watching sugar?
A: Yes. You can reduce the honey or swap for a sugar substitute that works with yeast. The whole wheat adds fiber which helps slow sugar absorption. For diabetic-friendly plans, keep portions small and pair with protein.
Q: How long will the bread stay fresh?
A: At room temperature, stored in foil or a bag, the bread lasts 2–3 days. Keep in the fridge only if your home is very hot; the fridge can dry bread faster. For longer life, slice and freeze for up to 3 months.
Q: Can I make this bread gluten free?
A: The base recipe uses wheat flour and needs gluten for structure. To make a gluten free loaf, you must use a tested gluten free flour mix, xanthan gum, and adjust liquid. Results will differ, so try a tested GF bread recipe if you need a fully gluten free option.
Q: Is this bread a good choice for weight loss?
A: It can be. The whole wheat flour gives more fiber than white bread and helps with satiety. Use smaller portions and pair with lean protein and vegetables to keep meals balanced and lower in calories.
Q: Can I increase the protein in this recipe?
A: Yes. Add whey protein, vital wheat gluten, or serve the bread with high-protein sides like cottage cheese, eggs, or turkey to make a high protein meal.
Q: Will this dough rise in a cold kitchen?
A: It will rise slower. Use a warm spot like a slightly warmed oven to speed the rise. If the dough does not double in an hour, give it more time.
MAKE-AHEAD TIPS FOR Simple Honey Wheat Bread
- Make dough the night before: After the first knead, cover and refrigerate the dough overnight. The slow rise will add flavor and save morning time. Take it out, shape, and rise the next day, then bake.
- Bake both loaves and freeze one. Slice and freeze in portioned bags for quick toast or sandwiches. This is ideal for meal prep.
- Toast or lightly reheat frozen slices in the toaster or oven just before serving for fresh taste.
- Prepare egg wash ahead and keep chilled if you make multiple loaves in one day.
This bread is easy to fit into a weekly plan. It gives you a lighter option with fiber and room to tweak sugar and protein to match your goals. Make a batch on the weekend and use slices for quick, balanced meals all week.
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 the right consistency — soft and slightly tacky, but not sticky.
- Continue to let the mixer knead for another 2 minutes.
- Scrape the dough into a ball in your bowl, cover 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.
- Turn the dough out on to a lightly floured pastry mat or countertop, knead for a minute, and then divide into two equal portions.
- Roll out each piece of dough slightly, fold over in thirds, tuck in the ends, and place in two lightly greased 9x5 bread pans.
- Cover lightly with plastic wrap and let rise for another 30 minutes.
- Preheat oven to 350°F.
- Remove plastic wrap, brush the loaves gently with egg wash, and bake for about 30 minutes until the bread registers 190°F with an instant read thermometer.
- Optional: Brush with melted butter as soon as it comes out of the oven for a softer crust.
- Let cool for 10 minutes before removing from pans onto a cooling rack.
- Cool for a minimum of 30 minutes before slicing.