Honey-Whole Wheat Bread

Recipe Ingredients

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.

How to Make Honey-Whole Wheat Bread

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.

How to Store (and Reheat) Honey-Whole Wheat Bread

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.

Room Temperature

For best results, store at room temperature in an airtight container for up to 4 days

Freezer 

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.

Reheating

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.