Honey Whole Wheat Bread

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This recipe for Honey Whole Wheat Bread is the best sandwich bread recipe.  I’ve been using it for so many years, and I get emails from readers quite often who tell me that this is the best Honey Whole Wheat Bread recipe.  I first published this recipe back in 2012, but I’m bringing it to the forefront today so you don’t miss this perfect bread recipe!

Watch the video showing you how to make this Honey Whole Wheat Bread, then scroll to the bottom of this post and print out the recipe so you can bake it at home.

Sliced Loaf of Honey Whole Wheat Bread

The story behind this Honey Whole Wheat Bread recipe:

Before food blogs were popular, I visited food blog forums- places on the internet where you can discuss recipes and food.  It’s where I became “RecipeGirl,” really… since that just happened to be the name I chose for my identity on those forums.  I learned so much from people in those forums- home cooks, emerging bloggers and cookbook authors too.  If you posed a question on those forums, members would openly share feedback, give recommendations and share their great grandmother’s secret recipes.  It was a fun place to be.

Sadly, the forums no longer exist. The bread I’m sharing today is a recipe that a gentleman named “Pete” on Cooking.com’s forum gave me many years ago.  Pete gave me permission to share the recipe he had been using for 40+ years! We lost Pete a few years ago, but I’m happy to let his famous bread recipe live on! I’ve been using this recipe since he gave it to me, and it’s now my go-to, homemade Honey Whole Wheat Bread.

Let me just state for the record that I’m not a very experienced bread baker.  I haven’t made a zillion different kinds of loaves, and I usually look to the experts for recipes and advice.  But this guy Pete… he gave me a good recipe that is easy to follow.

Dough for Honey Whole Wheat Bread

Tips for Making the Best Honey Whole Wheat Bread:

  • When I make bread, I always make sure I have freshly purchased flour (I used the bread flour in combination with whole wheat flour). It makes a difference.  You can make the dough by hand if you want to (mix and knead yourself), but if you have a stand mixer with a dough hook… it will do all of the work for you!
  • Use freshly purchased yeast too.  There is no “proofing the yeast” in this recipe.  Just mix, let it knead and then shape it into a round to let rise.

Dough rising for Honey Whole Wheat Bread

The round of dough is placed into a bowl, which is set in a warm place with a clean dishtowel on top.  Just let it rise until it’s about doubled.

Rolling out Honey Whole Wheat Bread dough

The dough is divided in half and rolled into rectangles.

Preparing Honey Whole Wheat Bread dough

Then, here’s the funny part:  you roll it up just like you roll up cinnamon roll dough.  No kiddin’.

Honey Whole Wheat Bread dough in a loaf pan

Then you wiggle it into a 9×5-inch bread pan.  Cover it again- warm place and let it rise…

Honey Whole Wheat Bread dough rising in loaf pan
…until it has risen about an inch above the pan.  Then bake it!

Honey Whole Wheat Bread sliced

This Honey Whole Wheat Bread is the best sandwich bread recipe.  And since there tend to be so many preservatives in those commercial brands, you can feel good about eating this bread homemade and feeding it to your family too.

P.S. Don’t be afraid of trying to bake your own bread.  As I mentioned before… I’m not a bread baker!  Just follow the instructions and try it out.  You’ll be surprised how easy it is!

Here are a few more bread recipes you might enjoy:

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5 from 13 votes

Honey Whole Wheat Bread

This Honey Whole Wheat Bread is the perfect recipe to use for everyday sandwich bread.
Prep Time 30 minutes
Cook Time 25 minutes
Rising Time 1 hour
Total Time 55 minutes
Servings 2 loaves (16 servings per loaf)
Calories 108kcal
Course Bread
Cuisine American
Keyword bread, honey whole wheat bread, wheat


  • 2 cups whole wheat flour
  • 4 cups bread flour (more, as needed)
  • 2 tablespoons granulated white sugar
  • teaspoons salt
  • Two .25-ounce packets active dry yeast
  • 1/4 cup honey
  • 1 2/3 cups water
  • 2/3 cup 1% milk
  • 1/4 cup (1/2 stick) unsalted butter
  • additional flour, as needed


  • In a large mixing bowl, whisk together the the whole wheat flour, 4 cups bread flour, sugar, salt and yeast.
  • In a medium bowl, combine honey, milk, water and butter, and heat to between 105 and 110 degrees in the microwave.
  • Stir the liquids to melt the butter and add, all at once, to the dry ingredients in the mixer bowl.
  • With the dough hook installed on your stand mixer, mix the dough. Add more bread flour by the tablespoon, as needed, until the dough comes together and clears the bowl. Mix for 5 minutes with the dough hook and remove to a lightly floured counter surface.
  • Knead by hand until no longer sticky, adding flour as necessary. Form the dough into a large round and place in a large, greased bowl.
  • Cover the bowl with plastic wrap or a clean dish towel, let rise in a warm place for 30 minutes (or until about doubled in size). Remove the dough from the bowl and divide it in half. Roll each half into a 10 x 12 rectangle and roll each up like a cigar. Pinch the seams. Roll on the counter-top to make a uniform log and place each roll in an oiled 9x5-inch bread pan seam-side up. Shake the roll to oil the bottom, turn the pan over, catch the dough and reinsert it into the pan, seam-side-down.
  • Return the pan to a warm place, cover lightly with a clean dishtowel and let rise an additional 30 minutes or until at least 1 inch above the pan top. Bake in a preheated 400°F. oven for 25 minutes, or until the center of the bread tests 190 to 200 degrees. Remove the bread from the pans and let them cool on a rack.



  • If you don't have a stand mixer, you can mix and then knead the bread by hand. It'll be a bit of a workout, but it's worth it.
  • To create a nice, warm place for your loaves to rise, turn on oven for 60 seconds and then turn it off. Turn the oven light on too. The temperature should be just about right for your loaves to rise nicely. (don't forget to turn off the oven!)
  • Want a buttery component to it? Brush butter onto the top of the loaf as soon as it comes out of the oven. Let it soak into the loaf, then remove the loaf from the pan to cool.
  • If you do not plan to consume both loaves right away, they freeze beautifully. Wrap loaf with foil as soon as it comes out of the oven- just foil, nothing else- the wrapping-while-hot trick retains the moisture so when thawed it's very fresh tasting.
  • Over-kneading and adding too much flour may result in a drier, denser loaf. Be careful.


Serving: 1slice | Calories: 108kcal | Carbohydrates: 19g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 112mg | Potassium: 51mg | Fiber: 1g | Sugar: 3g | Vitamin A: 55IU | Calcium: 12mg | Iron: 0.4mg
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  • Jennifer Farley wrote:

    It comes out so beautifully!

  • Liz wrote:

    I have missed baking bread over the summer! Your honey whole wheat is a favorite—can’t wait to make it again!

  • Heather wrote:

    This bread is so good with soup or turkey sandwiches. A total keeper!

  • Melissa Sperka wrote:

    This bread makes the BEST grilled cheese ever!!

  • carrie wrote:

    fantastic recipe, thanks so much

  • Amy Siegfried wrote:

    This was such an easy recipe for an amazing bread. I have been baking bread for years and by far found this to be the best homemade whole wheat bread I have made. The flavor is excellent, texture is not tough and was super easy to make . Thanks for a great recipe!

    • Lori Lange wrote:

      So glad it has been a success for you!

  • Carol wrote:

    Can this be made in a breadmaker? Any tips/changes for the breadmaker?

    • Lori Lange wrote:

      I don’t have a recipe that is specifically for breadmakers.

  • Joelle wrote:

    Quick question…
    Do you use the glass pans pictured, and if so, do you bake at 400 or 375? I use metal USA bread pans, so I want to know if I should adjust the temp for metal vs glass pans.

    • Lori Lange wrote:

      I do use glass bread pans and bake at 400 degrees F– I’m not sure what changes you need to make for metal…

  • Natalie wrote:

    This bread looks so fluffy and delicious! I love the use of honey!

  • Beeta @ Mon Petit Four wrote:

    Just wanted to comment and say this is a wonderful recipe and I’ve enjoyed using it since I first came across it on your website. As someone who bakes a lot of bread, I thought I’d contribute my thoughts/suggestions for any readers who might not be getting the rise they want. 

    Firstly, I always halve this recipe since my family is small, and I do this by cutting down all the ingredients exactly in half. For the flour, I use 2 cups bread flour, 1 cup wheat flour. The only extra flour that I use is a couple tablespoons of bread flour to lightly sprinkle my work surface with and very lightly sprinkle on top of the dough before rolling it out with a rolling pin. Being conservative with the flour is really important for avoiding dense bread. After your dough has been kneading for a few minutes in your stand mixer, it’ll probably still look really wet and sticky, but I just raise the speed of my mixer to medium high and that’s when I see the dough really start to pull away from the sides of the bowl. 

    To anyone who may have trouble with their bread rising (assuming they’ve followed the recipe exactly and activated their yeast using the correct temperature of hot liquid 110°F), one thing that always does the trick for me is to turn on my oven to the “warm/hold” setting while I prepare the dough. And then when I’ve covered the dough and am ready to let it rise, I turn off the oven and leave the oven door open for about 5 minutes – DON’T put your dough into the oven quite yet. This period of 5 minutes lets the oven cool down a bit too so that it’s not too warm to kill the yeast in my dough, yet at the same time the oven is still warm enough to create a nice atmosphere for the bread to rise. Once the 5 minutes are up, I place the dough in the slightly warm oven, with the door closed, for the recommended 30 minutes before taking it out and rolling it as instructed (don’t roll too tightly either…it should be a plump roll). 

    Then the second key thing I do is I place my rolled dough into a 1 lb. loaf pan that is  8 1/2″ x 4 1/2″ which is slightly smaller than the typical 9″ x 5″ bread pans. This has worked really great for me in achieving a full, tall loaf. I then place a light kitchen towel on top and put the pan back into my oven for its second rise for another 30 minutes. I’ve always gotten foolproof results doing this.

    Thanks, Lori, for a wonderful recipe! 🙂  

  • Terrie wrote:

    I’ve made breads before and they called for (sifted) “All Purpose Flour” will all-purpose work for this recipe or does it need to be  “Bread Flour”

    • Lori Lange wrote:

      I have not tried it with all-purpose, but if you read the comment before yours… Mrs. K had success using all-purpose.

  • Mrs k wrote:

    I must say this is an excellent recipe! I have made it several times and it’s now my go to sandwich bread recipe. I want to note, in case it helps others, I use all purpose flour instead of bread flour. Never had a problem with it. I don’t have a bread pan that I like, so I make it in a free form loaf. It’s good for sandwiches, it make a wonderful grilled cheese, and when it’s old does well in a stuffing recipe. Many stars for this one, thank you for sharing!

  • April wrote:

    I have been making this recipe weekly now for about a month. It’s so yummy and all my family love it. I had never made bread before but now we use this instead of store bought. Every time I make it, I keep getting an air pocket through it. My boys don’t mind, but I was wondering if you have any suggestions on how to prevent this from happening? Any advice is appreciated! Thank you!!

    • Lori Lange wrote:

      I’m not sure!

  • Laura Tew wrote:

    I just made this bread today and it is by far the best wheat bread recipe I’ve found. My family loves it. It came out fluffy, not dense, and tastes wonderful. Thank you!

  • Jen wrote:

    I just wanted to let you know that I’ve been making this bread regularly for close to a year now, and I love it! I make it probably 3 times a month, and use it every day for sandwiches. Sometimes I increase the whole wheat flour to half of the total flour, and it works just as well. Thank you so much for this great recipe!

    I was reading through some of the earlier comments, and had a few suggestions/responses to some of them.

    First, I have made a half batch of this many times, and it works out perfectly.

    For those who are afraid that the honey will make the bread too sweet – don’t worry. This isn’t a sweet bread at all. The honey just gives it a nice flavor and texture, and I wouldn’t recommend halving or removing it.

    I noticed some people had issues with getting it to rise while baking. I would just say to maybe not let the second rise (the one in the pan) go too long, sometimes it can prevent a later rise in the oven. I let it rise for 30 minutes in the pan, and always get a large, beautiful loaf.

    Lastly, my one note would be to roll the dough up tightly before putting it in the pan for a final rise. Sometimes I get holes in the middle of the bread where there was an air pocket. It doesn’t affect anything besides appearance though!

  • Rebecca Kratzig wrote:

    I’ve been making this bread recipe for about a year now and I love it! I recently adapted it and posted it on my blog! Hopefully we’ll get the word out to more people about how fantastic this bread is and how easy it can be to make homemade bread! 🙂
    Happy baking!

  • hprovencher wrote:

    I make this bread every week, so very rarely buy store bought. It is pretty much fool proof. If it doesn’t rise enough just wait longer or put in warm place. I have used a all purpose unbleached white flour and white whole wheat and even all whole wheat it comes out great although a little denser. I’ve replaced honey with real maple syrup if out honey still taste great. It is the best recipe for bread you can’t mess it up!!! I did have a questios if anyone knows how many calories per slice?

    • Lori Lange wrote:

      I don’t know calories on this one, but you can input the ingreds in an online recipe calculator like Spark People to figure it out.

  • Marie wrote:

    Are the ingredients the same if I am using a breadmaker?

    • Lori Lange wrote:

      I’m not familiar w/ bread machines, so I have no idea!

  • Anita Goodman wrote:

    I hve tried baking all kinds of bread without much success. I live at 7000 ft. and knowing how to adjust the yeast, flour, and liquid measurements can be very tricky. Any suggestions on adjustments for my first try of this beautiful loaf of bread?

  • Caroline wrote:

    Made this the other day and it’s great!
    I bake a lot of breads (Usually Tartine style sourdoughs) but my husband likes his sandwich breads and didn’t want to give up Nature’s Own Honey Wheat. The list of ingredients always made me cringe so I was trying to find a homemade substitute. This is it! I couldn’t believe when he said that he was okay with eating this from now on instead of the processed junk bread. What makes it even better is that it is super easy to make and perfect for a novice baker. Already shared the recipe with my sis-in-law and will probably pass it along many more times. Thanks for the great recipe!

    • Lori Lange wrote:

      You’re welcome!