There's nothing quite like the comforting aroma of freshly baked bread filling your home! Our homemade Honey-Whole Wheat Bread offers a delightful blend of flavors and textures. This classic recipe combines the rich character of whole wheat with the natural sweetness of honey, creating a wonderfully soft and satisfying loaf.
We've perfected this recipe to ensure a consistently delicious result, making it the best version you'll bake. Enjoy it warm with butter, as a hearty sandwich, or alongside your favorite meal. With Betty Crocker, you're baking more than just bread; you're creating moments of homemade joy and delicious memories.
Here's a look at the ingredients you'll need for this delicious classic Honey-Whole Wheat Bread.
Regular Active Dry Yeast: This is the ingredient that makes your bread rise, giving it that wonderful airy texture. We use regular active dry yeast to ensure a reliable and consistent rise for your homemade loaf.
Honey: Honey is a natural sweetener and helps keep the loaf moist. It's also a food source for the yeast, contributing to a perfect rise and delicious flavor.
Butter: Softened butter enriches the dough, contributing to a tender crumb and a delicious, subtle flavor that makes this bread truly special. Be sure it's softened for easy incorporation!
Gold Medal™ Whole Wheat Flour: Whole Wheat Flour is the foundation for our delicious Honey-Whole Wheat Bread.
Gold Medal™ All Purpose Flour: All-purpose flour is used in combination with whole wheat flour to achieve the perfect balance of texture, ensuring your bread is wonderfully soft yet substantial.
Other Ingredients You'll Need: Water, salt.
1. Activate Yeast & Initial Mix
Dissolve active dry yeast in 1/4 cup warm water (look for bubbles!). In a large bowl, combine honey, softened butter, salt, 2 1/2 cups very warm water, and 3 cups Gold Medal™ Whole Wheat Flour. Beat with an electric mixer, scraping the bowl frequently, then beat in the remaining 1 1/2 cups whole wheat flour.
2. Incorporate All-Purpose Flour
Gradually stir in 2 1/4 to 2 3/4 cups all-purpose flour with a sturdy spoon until the dough pulls cleanly away from the bowl.
3. Knead
On a lightly floured surface, knead in the remaining 1/2 to 1 cup all-purpose flour for 5-10 minutes until the dough is smooth, elastic, and springy. Grease a large bowl, add dough, and turn to coat.
4. First Rise
Cover and let rise in a warm, draft-free place for 30-45 minutes, until doubled in size and light/airy.
5. Shape & Second Rise
Grease two loaf pans. Gently push your fist into the risen dough to deflate it, divide in half, and shape into loaves. Place in pans, cover, and let rise again for 30-45 minutes until doubled and filling the pans.
6. Bake & Cool
Bake uncovered for 30 minutes at 375°F, then reduce to 350°F and bake for another 10-15 minutes until golden brown and sounds hollow when tapped on the bottom of the loaf. Immediately remove from pans and cool completely on racks.
For the best flavor and texture, it's best to serve this bread warm from the oven. If you find yourself with leftovers, though, here's how to store and reheat them.
For best results, store at room temperature in an airtight container for up to 4 days
For longer storage, wrap completely cooled bread tightly in plastic wrap, then in aluminum foil, or place in a freezer-safe bag. Freeze for up to 3 months. For convenience, you can slice the bread first and freeze individual slices.
If your bread has been stored at room temperature, you can simply slice and enjoy, or warm slices in a toaster or toaster oven until desired crispness.
To reheat a whole frozen loaf, remove all packaging and place it directly into a 300°F oven for about 20-30 minutes, or until warmed through. Frozen slices can be popped directly into a toaster or toaster oven until golden and warm.
In a large bowl, dissolve yeast in 1/4 cup warm water. Add honey, butter, salt, 2 1/2 cups very warm water, and 3 cups of the whole wheat flour. Beat with an electric mixer on low speed for 1 minute, scraping bowl frequently. Beat on medium speed for 2 minutes, scraping the bowl frequently. Beat in remaining 1 1/2 cups whole wheat flour.
With a spoon, stir in 2 1/4 to 2 3/4 cups of the all-purpose flour until the dough pulls cleanly away from the side of the bowl.
On a lightly floured surface, knead in the remaining 1/2 to 1 cup all-purpose flour; continue kneading 5 to 10 minutes or until the dough is smooth and springy. Grease a large bowl with shortening or cooking spray; place the dough in the bowl, turning the dough to grease all sides.
Cover; let rise in a warm place 30 to 45 minutes or until doubled in size.
Generously grease 2 (8x4- or 9x5-inch) loaf pans with shortening or cooking spray. Gently push a fist into the dough to deflate; divide the dough in half. Shape the dough into two loaves and place in the loaf pans. Cover; let rise in a warm place 30 to 45 minutes or until doubled in size.
Heat oven to 375°F. Uncover the dough; bake 30 minutes. Reduce the oven temperature to 350°F; bake 10 to 15 minutes longer or until the loaves sound hollow when lightly tapped. Immediately remove from the pans to cooling racks. Cool completely, about 1 hour. Makes 2 loaves (about 16 slices each).
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 0g | % Value Not Available |
| Monounsaturated Fat | 0g | % Value Not Available |
| Polyunsaturated Fat | 0g | % Value Not Available |
| Omega-3 | 0g | % Value Not Available |
| Cholesterol | 0mg | 0% |
| Sodium | 230mg | 10% |
| Total Carbohydrate | 25g | 8% |
| Dietary Fiber | 2g | 10% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 2g | % Value Not Available |
| Sugars | 4g | % Value Not Available |
| Protein | 3g | % Value Not Available |
| Vitamin D | Value Not Available | 0% |
| Calcium | Value Not Available | 0% |
| Iron | Value Not Available | 6% |
| Potassium | 90mg | 3% |
| Vitamin A | Value Not Available | 0% |
| Vitamin C | Value Not Available | 0% |
| Vitamin E | Value Not Available | 0% |
| Thiamin | Value Not Available | 10% |
| Riboflavin | Value Not Available | 8% |
| Niacin | Value Not Available | 10% |
| Vitamin B6 | Value Not Available | 4% |
| Folic Acid | Value Not Available | 8% |
| Vitamin B12 | Value Not Available | 0% |
| Pantothenic Acid | Value Not Available | 2% |
| Phosphorus | Value Not Available | 8% |
| Magnesium | Value Not Available | 6% |
| Zinc | Value Not Available | 4% |
| Manganese | Value Not Available | 35% |
| Selenium | Value Not Available | 20% |
| Copper | Value Not Available | 4% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
