Honey Wheat Bread Recipe
Honey Wheat Bread Recipe photo by Taste of Home
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Honey Wheat Bread Recipe

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This recipe produces two beautiful, high loaves that have wonderful texture and slice very well. The tempting aroma of this bread baking can cut the chill from a cool autumn day. It's a tribute to the goodness of wheat. -Dorothy Anderson, Ottawa, Kansas
TOTAL TIME: Prep: 20 min. + rising Bake: 40 min.
MAKES:32 servings
TOTAL TIME: Prep: 20 min. + rising Bake: 40 min.
MAKES: 32 servings


  • 2-1/2 to 3 cups all-purpose flour
  • 3-1/2 cups whole wheat flour, divided
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 cup milk
  • 1-1/4 cups water
  • 1/4 cup honey
  • 3 tablespoons butter
  • 1 tablespoon salt

Nutritional Facts

1 slice: 99 calories, 1g fat (0g saturated fat), 0mg cholesterol, 216mg sodium, 19g carbohydrate (0g sugars, 0g fiber), 3g protein Diabetic Exchanges:1 starch


  1. In a bowl, combine 2 cups all-purpose flour, 2 cups whole wheat flour and yeast. In a saucepan, heat milk, water, honey, butter and salt to 120°-130°; add to flour mixture. Blend on low speed until moistened; beat on medium for 3 minutes. Gradually stir in remaining whole wheat flour and enough of the remaining all-purpose flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Shape into two loaves; place in a greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 375° for 40-45 minutes. Remove from pans to cool on wire racks. Yield: 2 loaves.
Originally published as Honey Wheat Bread in Taste of Home October/November 1994, p33

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Reviewed Mar. 2, 2014

"Family loves this recipe"

Reviewed Jan. 22, 2014

"I've made this a few times and always find the dough sticky and the bread dry. I won't bother making it again."

Reviewed Jun. 1, 2013

"The dough didn't rise like it was supposed to. Not sure if I did something wrong. It doesn't look like the picture at all. But, it tasted good and worked well as toast. The kids also like it. So I will make it again."

Reviewed Oct. 1, 2010

"this is a hearty bread and best for a stew. It is not sandwich bread. I baked mine on parchment paper. Next time I would proof the yeast and then add the flour, then the milk mixture and see if it's any better. My husband loved the bread, but again it would be best w/a stew."

Reviewed Dec. 3, 2009

"This bread has all the flavor of a whole wheat bread but the lightness and rise-ability of a white bread. Slices beautifully and the recipe is perfect unlike 99% of the ones where I can always improve upon."

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