The most AMAZING homemade whole wheat bread recipe that guarantees each slice will be soft, fluffy and baked to perfection. Top with a dollop of butter and drizzle of honey and you have yourself a game changer!
Table of Contents
Homemade Whole Wheat Bread
This honey wheat bread recipe is adapted slightly from my favorite homemade white bread, which has gotten thousands of rave reviews over the years. The whole wheat version is a tad healthier, without skimping on flavor!
I am SO excited about today’s post! You guys have been asking for a whole wheat bread recipe for a long time and it’s finally here! It’s taken quite a few rounds of tweaking, but I’m happy to say the recipe has been perfected.
I know making your own bread can seem intimidating, but this recipe has easy-to-follow instructions that will leave you with delicious honey wheat bread in no time. It will be hard to go back to store-bought bread after trying this homemade version! My family loves it served with a dollop of butter and drizzle of honey. Seriously what dreams are made of!!
The Key to Amazing Wheat Bread
I’ve found that the key to create the perfect flavor is by adding 2 cups of white flour to the whole wheat flour. If you’d prefer to use all whole wheat flour – I’ve made it several times that way and it’s still delicious, just a little more dense in texture. One tip that a friend gave me is adding vital wheat gluten to the mix, especially if using all whole wheat flour. I was so grateful for this tip, because it really does help to make the bread much softer.
If you’re wondering what vital wheat gluten is, it’s basically a natural protein made in wheat. It has been hydrated to activate the gluten (helps the bread rise and gives elasticity to the dough). By adding a small amount, it really helps to lighten up the texture.
How to Make Whole Wheat Bread
PROOF. Add yeast and sugar to a small bowl, then pour warm water on top. Let sit until the mixture begins to foam and bubble, about 10 minutes.
MIX. Add melted butter, honey, evaporated milk and salt in a large bowl. Pour the yeast mixture once bubbly and mix. Measure the flour and add 3 cups flour (and wheat gluten if using). Knead with your hands or use a bread hook. Keep adding 1 cup flour in at a time and mix. When you get to 5 cups of flour in the bowl, add flour in 1/2 cup increments until the dough no longer sticks to the sides.
LET RISE. Coat the dough ball with butter, as well as the sides of the bowl. Cover with a warm towel and let rise by a window for about 1 to 1.5 hours. When it has risen over the bowl, punch it down and transfer to a floured surface. Knead for 2 to 3 minutes.
SHAPE. Cut the dough into two pieces and roll both out into the shape of a rectangle. Then roll the dough up and tuck the ends under. Place into 2 greased bread pans. Let rise again until both look like a good loaf size.
BAKE. Place both loaves in the oven and bake at 375°F for about 25 to 35 minutes, or until golden. Coat the top with butter, then move to a cooling rack.
Tips for Helping the Dough Rise Faster
- Make sure to proof the yeast so that it bubbles up and foams before adding the mix.
- While you’re letting the dough rise, cover the bowl with a warm towel and set by a window.
- You can also place on top of a heating pad.
- Place the dough in the oven at 170°F with a small pan of hot water.
- Make sure the dough has doubled in size before touching it.
Favorite Ways to Serve
- With butter and honey
- Spread strawberry jam on top
- Make a PB&J
- Avocado toast
- Make any type of sandwich (we especially love to make an egg salad sandwich)
Storage + Freezing
To store: Place in a zip top bag or airtight container and store for up to 1 week. You can also wrap the loaf in foil, just make sure it’s wrapped tightly so that it doesn’t get stale.
To freeze: Wrap in foil or plastic wrap, then place in a freezer bag. Store in freezer for up to 3 months.
More bread recipes you will love include this recipe for brioche bread, artisan bread and easy Dutch oven bread.
Recipes to Enjoy with Whole Wheat Bread
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Whole Wheat Bread Recipe
Video
Ingredients
- 2 cups warm water
- 1 Tablespoon active dry yeast
- 3 Tablespoons coconut sugar (can substitute with white sugar)
- ¼ cup melted butter
- 1 Tablespoon salt
- ¼ cup honey
- ½ cup evaporated milk
- 3-4 cups whole wheat flour , more as needed
- 2 cups all-purpose flour (can also use all whole wheat flour)
- 3 Tablespoons vital wheat gluten , optional
- 2 Tablespoons butter (for topping)
Instructions
- Place the yeast and sugar in a small bowl. Pour the warm water (not too hot) over the yeast mixture and let it sit for about 10 minutes, or until nice and bubbly.
- Combine the melted butter, honey, evaporated milk and salt into a large mixing bowl. When your yeast mixture is ready, add them together and mix.
- If you are using a stand mixer, attach the bread hook and then pour in 3 cups of flour (and the wheat gluten if using). Stir/knead it as well. Then add in 1 cup of flour at a time and mix. When you get to 5 cups of flour in the bowl, add in 1/2 cup more of flour at a time until the dough is no longer sticking to the sides. You’ll know it’s ready when your fingers no longer stick to the dough.
- Then coat the ball of dough and sides of the bowl with butter and cover the bowl with a warm towel. Set by the window and allow it it rise (about 1-1.5 hours). When it has risen over the bowl, punch it down and place on a floured surface.
- Knead the dough for 2-3 minutes.
- Cut dough into two pieces and roll both out into a rectangle. Roll the dough up and tuck the ends under. Then place into 2 greased bread pans.
- Let the bread rise again, and when it looks like a good loaf size, place them in the oven at 375°F for 25-35 minutes. When the bread is done, it will sound hollow when tapped on. Coat the top with butter and remove onto a cooling rack.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Bread, Freezer-Friendly, Nut-Free, Vegetarian, Yeast Bread
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is also the author of the I Heart Naptime Cookbook. Here you will find easy family-friendly recipes for every occasion.
Can you use sugar instead of honey?
Yes you can :)
In the event that I do not have the evaporated milk can it be subbed for something else?
Buttermilk, regular?
Yes you can use either one :)
This bread comes out amazing. It took about 22 minutes to bake. It’s slices beautifully. This is my new “go to” bread recipe! Mahalo😊
Thanks Dana! So glad you enjoyed the whole wheat bread recipe!
The recipe says 4 cups of whole wheat flour and 2 cups of all purpose flour (or whole wheat flour if you prefer). Which is better, use both flours or just whole wheat flour?
I prefer to use the 2 cups all-purpose. It gives it a little lighter texture :)
Can you make this in a bread machine
I haven’t tested it as I don’t have one, but let us know if you do!
Can I use regular whole milk in place of evaporated milk?
Thanks
Yes you can use regular milk, I just prefer the flavor with evaporated. It makes the bread more rich and tender.
Delicious and pretty easy instructions to follow.
Things I did a bit different was I used 1/2 the salt and used heavy whipping cream since I did not have evaporated milk.
I Had one of the loaves deflate on me. It was still great flavor and texture was perfect it just did not have the nice rounded top. Not sure why that happened. Any idea? That’s ok since I was not competing in the county fair .. haha 😊
My hubby that is on Keto all the time broke his diet for it. If that tells you anything. He loved it ❤️ .
My guess is it was from the heavy cream since it is a bit heavier. Glad your family still enjoyed :)
Hi Jamielyn! (thank you for the recipe;)
questions: 1. Is the evaporated milk in liquid form? 2. Is there something special about coconut sugar as opposed to reg or raw sugar? 3. Can I skip the sugar and increase the honey?
I searched and found your recipe because my recipe keeps turning out too weak in the middle, not raw, just thinner (I’ve tried kneading more/less. I’ve even used a pullman w lid but still the recipe is too weak in the center. Seeing your recipe has less butter and less rises than the one I’ve been using. Maybe that’s it!?). So, now looking for something new to get a tighter crumb – but still soft, something that can stand up to a sandwich without falling apart. Is this it? Also, I’d like to make it with all WW flour — unless that’s where my texture problem lies!. (I have WW bread flour too) because with WW flour I never feel like crashing after a meal, just feel better. Last question, 4. Would you recommend I use the vital gluten to achieve the soft yet strong/tight/denser crumb or leave it out? I would be most grateful for your help or any suggestions. Thanks so much!
Hi! Yes, the evaporated milk is a liquid form. It’s in a can in the baking aisle. Coconut sugar is a little better for you, so I tend to use it in this recipe, but either will work great! I haven’t tried subbing the sugar for honey, but that would probably be fine. I’m not familiar with WW flour, so I’m not sure if that is your problem. I would maybe try it without first and see how it goes and if it goes well, try to substitute it in. I like to leave the vital gluten in, but it is optional. Hope that helps. :)
Can you use this recipe in the bread machine?
I haven’t tried it before, so I’m not sure!
I have packaged Fleischmann’s yeast. Can I use just 1 package (which is only 2 1/2 tsp) and that be enough?
You’ll need a little more than 1 package to equal 1 Tb. :)
Thank you Jamielyn. I am making the bread while typing this. It is on it’s last rise. Smells wonderful. Love the way it came together. I did make with all purpose flour because all I had but will make with wheat next time. Thank you for sharing.
Can this be adapted to a bread machine?
Hi Mary! I am not too familiar with bread machines. Here is a post that has a bunch of great info about converting recipes to bread machines: https://www.kingarthurbaking.com/blog/2018/04/30/how-to-convert-recipes-to-a-bread-machine
I live at 5000 Ft (Idaho). This bread usually doesn’t rise and is gooey when baked. I sent the recipe to my sister in upstate NY and it’s her favorite bread recipe.
This IS the best wheat recipe. The first time I made it, I followed recipe to the letter. My husband LOVED it. Now, I bake two loaves weekly nut use doy milk, olive oil and omit the sugar and use the honey only. No difference from the original just delicious! Thanks for sharing it, it’s truly amazing
Thanks for sharing your substitutions! I’m so glad to hear your make it often!
What size are your loaf pans? Thanks!
I use 9×5″ loaf pans :)
These loaves came out perfectly. They’re light and fluffy with a hint of buttery-honey taste. We eat slices warm, drizzled with Amish peanut butter spread. Thanks for a keeper recipe. I also make your white bread … another winner.
I’m so glad you enjoyed it! I love Amish peanut butter, sounds delicious.
I have been searching high and low for a good, fluffy homemade whole what sandwich bread and I finally found one with this recipe!!!! It’s fluffy, and flexible and just straight up delicious!!!
One thing I found odd though is the cooking time for me was WAY to low. Of the two loves, the first was doughy after 35 minutes so I stuck the other one back in till the internal temperature read 195 F (probably should have let it get to 205)… that probably took an additional 25 minutes. It might be that I had to use half and half as a substitute for the condensed milk…
I set our food slicer to 9 (millimeters)!and made THE most delicious whole wheat sandwich bread I’ve ever eaten!!!
I just love homemade bread! Definitely going to have to try this recipe soon. :)
Love making homemade bread! Makes your house smell so good and with these times, easier than trying to find some at the store. Way better too!