This Honey Whole Wheat Bread Recipe is one of my go-tos. It’s perfect for sandwich bread loaves, mini loaves, or dinner rolls for any meal.
I make individual loaves for each person like you can get in some fancy steakhouses.
These are my favorite mini loaf pans! They are the perfect size for 8 mini loaves of just about any recipe I’ve tried.
And they have a dark surface so you get a deeper color on the bottom and sides of the loaves,
These mini Honey Whole Wheat Bread loaves are also great for gifting.
They are perfect for adding to a basket of homemade jams and jellies. Or even a basket of homemade cheese and sausages!
I’m telling you, this bread goes with anything!
The honey doesn’t make it taste sweet, either. So no worries about how it tastes with savory meals.
You can, of course, just make 2 regular sized loaves of bread. And I’ve given you the directions for that.
But I like to change things up a little. 🙂
We like to serve these Honey Whole Wheat Mini Loaves with bowls of flavored homemade cream cheese and an assortment of jams and jellies.
Ready to go play in the kitchen?
Honey Whole Wheat Bread
- 2 pkgs dry yeast
- 3 c whole wheat flour
- 5 – 6 cups unbleached flour
- 1 ½ tsp salt
- 2 c milk, scalded
- ½ c (1 stick) butter
- 1/3 c honey
- ½ c warm water
- 1 egg, slightly beaten
- Melted butter to brush on tops
First you need to make the sponge.
Dissolve the yeast in a small bowl or measuring cup with the warm water.
In a small saucepan, scald the milk.
Add the butter and honey and stir it in until the butter is melted.
Now set the butter honey mixture aside and let cool down to lukewarm.
When the milk mixture has cooled down, transfer it to a large mixing bowl or the bowl of your electric mixer.
Add in the egg and yeast and mix well.
Now stir in the whole wheat flour, mixing well for 3 minutes.
Cover and let the sponge rise in a warm place for 30 minutes.
After 30 minutes, stir in the salt and enough flour so that the dough comes together in a ball.
Turn the dough out onto a lightly floured board to knead by hand, or leave in the mixer and attach the dough hook.
Now you need to knead for about 5 to 8 minutes until it’s no longer sticky.
Form the dough into a ball and place in a greased bowl, turning over to grease the top.
Cover and let the honey whole wheat dough rise until it’s doubled. That should take about 1 ½ hours.
ready to form into loaves
If your kitchen is cold, it could take a little longer.
After it’s doubled, punch down the dough and let it rest for 10 minutes.
To make the mini loaves, divide the dough into 8 pieces.
Form each piece into a ball.
dough ball
Flatten the ball,
flattened ball
fold in the sides,
folded in sides
and roll it up into a loaf.
and rolled up
Do the same thing for all 8 of the balls of dough.
Place each loaf seam side down into a buttered bread pan.
ready for 2nd rise
Cover and let rise until doubled, about 30 to 40 minutes.
all ready to go in the oven
Make a slash down the length of the loaf right before baking.
Bake in a preheated 400°F oven for 20-25 minutes until the honey whole wheat loaves are golden brown and thumping on the bottom produces a hollow sound.
and golden brown!
Remove from pans onto a cooling rack. Brush with melted butter.
Let the bread cool before slicing. If you can…
If making 2 regular sized loaves, bake at 375°F for 30-40 minutes.
More delicious breads you should try:
Honey Whole Wheat Bread
Ingredients
- 2 pkgs dry yeast
- 3 c whole wheat flour
- 5 – 6 cups unbleached flour
- 1 ½ tsp salt
- 2 c milk scalded
- ½ c 1 stick butter
- 1/3 c honey
- ½ c warm water
- 1 egg slightly beaten
- Melted butter to brush on tops
Instructions
Make Sponge
- Dissolve the yeast in a small bowl or measuring cup with the warm water.
- In saucepan, scald milk. Add butter and honey. Set aside and let cool to lukewarm.
- Transfer to large mixing bowl or bowl of electric mixer. Add in the egg and yeast.
- Now stir in the whole wheat flour, mixing well for 3 minutes.
- Cover and let the sponge rise in a warm place for 30 minutes.
Bread Dough
- After resting, stir in the salt and enough flour to come together in a ball.
- Turn out onto a lightly floured board to knead by hand. Or leave in the mixer and attach the dough hook.
- Knead for about 5 minutes.
- Place in a greased bowl, turning to grease the top.
- Cover and let rise until doubled, about 1 ½ hours.
- Punch down dough and let rest for 10 minutes.
- Divide the dough into 8 pieces. Form each piece into a loaf.
- Place each seam side down into a buttered bread pan.
- Cover and let rise until doubled, about 30 to 40 minutes.
- Bake in a preheated 400°F oven for 20-25 minutes until the loaves are golden brown and thumping on the bottom produces a hollow sound.
- Remove from pans onto a cooling rack. Brush with melted butter.
- If making 2 regular sized loaves, bake at 375°F for 30-40 minutes.
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