Whole Wheat Honey Bread

Whole Wheat Honey Bread

The warm, crusty, smell, the tantalizing taste and oh! the sense of joy that fills you is nothing short of ecstatic. Whole Wheat Honey Bread is simply awesome.

Course Bread
Cuisine American, French
Keyword #bread, #dailybread, #morningbread, #wholewheatbread
Prep Time 20 minutes
Cook Time 30 minutes
Rising Time 3 hours
Total Time 50 minutes
Servings 3 loaves
Calories 1953 kcal


Equipment needed

  • Essential – a working Oven
  • Nice to have but not needed – Kitchen Aid mixer or similar
  • Kitchen Scale for accurate results
  • A large bowl
  • 3 Buttered Bread Pans or Baking Sheets

For the Bread

  • 21 grams Active Dry Yeast approx 3 sachets of 1/4 ounce each
  • 170 grams Honey approx : 1/2 Cup
  • 21 grams Malt Extract (Optional) approx: 1 Tablespoon
  • 480 grams Water (lukewarm, not more than 90°F) approx: 2 Cups liquid measure
  • 230 grams Milk (lukewarm, not more than 90°F) approx: 1 Cup liquid measure
  • 36 grams Kosher Salt (not Table salt) approx: 2 Tablespoons
  • a pinch Sugar
  • 60 grams Butter (melted, cooled) or 100 grams approx: 1/4 Cup Butter or 1/2 Cup liquid measure vegetable oil
  • 675 grams Bread Flour approx: 5 Cups
  • 512 grams Whole Wheat Flour approx: 4 Cups

For Surface dusting

  • 60 grams All Purpose Flour approx: 1/2 Cup

Butter and Sugar Wash

  • 3 Tablespoon Butter (melted)
  • 1/2 teaspoon Sugar


  1. in a large bowl or bowl of the heavy-duty mixer (like Kitchen Aid), whisk to combine together, yeast, honey (and malt if using), a pinch of sugar, 2 cups of warm water (lukewarm, not more than 90F or it will kill the yeast) and 1 cup lukewarm milk  

    Allow the mixture to rest, about 7 to 10 minutes till it is bubbly and creamy on top. 

    Note: Add a tablespoon of extra water if using oil in the next step

  2. Whisk in salt and butter or oil.

Kneading the Dough

  1. With a Heavy Duty Mixer – fitted with a dough hook, speed on low, add the flours and mix till you get a sticky dough. Increase the speed to medium and knead until the dough starts to become somewhat smooth and elastic for about 7 minutes. Increase it to high and knead for 2 minutes. The dough will still be a little sticky even after proper and sufficient kneading.

  2. By Hand – add the flours and mix till you get a sticky dough. Turn out the dough on to a floured surface (use all-purpose flour for flouring the surface, you can use your clean wooden cutting board too if its large enough or your counter). Knead the dough until somewhat smooth and elastic. The dough will still be a little sticky even after proper and sufficient kneading. The mixer is easier but this method is a lot of fun, a lot of arm exercise and so rustic!

1st and 2nd Rise

  1. First Rise – Oil a big bowl (use the same bowl you used if you mixed the dough by hand) and place the dough in it. The bowl should be big enough for the dough to double in size. Tightly wrap the bowl with plastic wrap and place it on top of the refrigerator for the first rise.

  2. Second Rise – After 1.5 to 2 hours, after the dough has doubled in size, punch it down, wrap the bowl again tightly and allow it to rise again, till it doubles in size. The time for this rise will be shorter than the first rise as dough when you punch it down won't deflate completely.

Shaping and Final Rise

  1. After the dough has doubled in size again, you can divide it and shape it. I divided it into 3 equal parts using a kitchen scale to weigh it or you can eyeball it. Shape each part into a round or elongated boule. Prep 3 sheet pans with parchment paper and dust with flour or cornmeal. Place one loaf on each sheet. Let it rise again on top of the refrigerator for about 30 minutes till doubled in size.

  2. Let it rise again on top of the refrigerator for about 30 minutes till doubled in size.

Baking the loaves

  1. Preheat the oven to 350°F. If you are using the pizza stone, preheat it to 375F. The pizza stone gives the bottom of the loaf a nice dark color.

  2. Brush the loaves generously and gently with the butter and sugar wash. If you are using the pizza stone in the regular sized oven, it will hold only two loaves at a time, so prep only what you slide into the oven. Keep the other loaves covered with a kitchen cloth so that the top does not dry out.

  3. With a sharp knife, score the loaves with two 3/4 inch deep slashes. You can even make an “X”.

  4. Slide the three pans into the oven. if you are using a pizza stone, slide the parchment onto the stone.

  5. Bake for 30 minutes or until dark brown and sounds hollow when you tap the top. The bottom will be dark brown too. The time to bake will vary according to the oven. 

    Start checking after 20 minutes. It might take longer than for other ovens. And if you eyeballed the size, then cooking time for the loaves will differ. 

  6. Take them out and brush with the more butter-sugar mixture while they are still warm to give it a glaze.

Cool before Slicing

  1. Important Step – Let them cool completely. Completely means over several hours till it reaches room temperature. Do not give into temptation and cut a slice. Patiencenjoye again. After it sufficiently cools, slice and enjoy.


  1. Once cool, the bread can be kept in a brown paper bag wrapped in plastic wrap for a day or two. The Don’t store it in the refrigerator, the bread will become stale quickly and lose its characteristic taste. The loaves freeze well though, wrapped airtight for about a month. Bring it to room temperature before cutting in slices.

Recipe Notes

Be patient and let the bread cool. Don’t slice into it immediately. The bread is still cooking even after you take it out of the oven. The cooling process lets the starch settle and the water molecules move outward, evenly, toward the crust.

Slice into it before it cools and the bread will be gummy and the edges undercooked. All your hard work will go to waste. I have done that and its not a good experience. That's why, now I bake them at night before going to sleep, to avoid that temptation.