Honey White Wheat Bread
Indulge in the wholesome, homemade goodness of Honey White Wheat Bread—a delightful fusion of earthy whole wheat flour and soft all-purpose flour, sweetened naturally with golden honey. This easy-to-follow bread recipe features a balanced blend of flavors and tender texture, perfect for sandwiches, toasting, or savoring with a pat of butter. With just a few pantry staples like active dry yeast, olive oil, and a gentle touch of salt, this bread rises to airy perfection, thanks to a dual-proofing process that ensures a soft and fluffy crumb. The subtle sweetness of honey paired with the hearty notes of whole wheat makes this loaf a versatile addition to your kitchen. Ideal for beginners and seasoned bakers alike, this homemade bread is ready to fill your home with the comforting aroma of freshly baked bread in just over an hour.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1 cup Warm water (110°F/45°C)
- 2.25 teaspoons Active dry yeast
- 3 tablespoons Honey
- 2 tablespoons Olive oil (or vegetable oil)
- 1.5 teaspoons Salt
- 1 cup Whole wheat flour
- 2 cups All-purpose white flour
- 0.25 cup Additional flour (for kneading, as needed)
Instructions
In a large bowl, combine warm water and honey. Stir to dissolve the honey completely.
Sprinkle the active dry yeast over the water-honey mixture and let it sit for 5-7 minutes until foamy. This means the yeast is activated.
Stir the olive oil and salt into the yeast mixture.
Add the whole wheat flour and 1 cup of the all-purpose flour. Stir with a wooden spoon until the mixture forms a sticky dough.
Gradually add the remaining 1 cup of all-purpose flour, 1/4 cup at a time, mixing well after each addition. The dough should start pulling away from the sides of the bowl.
On a floured surface, turn out the dough and knead for about 8-10 minutes, adding small amounts of flour as needed to prevent sticking. The dough should be smooth and elastic.
Place the dough in a lightly oiled bowl, turning it once to coat the surface with oil. Cover with a clean kitchen towel or plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
Punch down the dough to release air bubbles. Shape it into a loaf and place it in a greased 9x5-inch loaf pan.
Cover again and let the dough rise for another 30-40 minutes, until it has doubled in size and the top is slightly rounded.
Preheat your oven to 375°F (190°C).
Bake the bread for 25-30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
1898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 4.5 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2924 mg | 127% | |
| Total Carbohydrate | 358.0 g | 130% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 51.8 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 814 mg | 17% | |
*The % Daily Value 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.
