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It is no secret that I’ve been working to perfect a honey whole wheat sandwich bread machine recipe for months now. I was not only looking for a recipe that was reliable and tasted good of course, but that also didn’t contain any “unusual” ingredients like dried milk powder or wheat gluten. For a gluten-free option, try this Paleo Bread!
We absolutely LOVE the honey whole-wheat loaf from Great Harvest, and if they can make it with only five simple ingredients (freshly ground whole-wheat flour, water, honey, salt & yeast) then I should be able to do it too!
Featured Comment
Wow! Your recipe has it all! First, of course, it’s delicious. Density is perfect, and my favorite part is that it is so low in salt.
Perfect Whole Wheat Bread Machine Recipe
So after months of experimenting, I am thrilled to finally have a homemade bread recipe to share. And while this recipe comes out just right 9 times out of 10, I’ve learned that things can’t always be “perfect” when it comes to baking bread machine recipes.
If you aren’t weighing your ingredients and instead just measuring them out like me, or if you live in a place where the humidity might change from time to time … well then, expect some occasional surprises with the outcome of your bread.
I have learned one valuable trick though (from a blog reader!), and that is to check on the bread once or twice during the kneading process to make sure the dough looks “right.” I’ve caught mine looking too wet and sticky a couple of times, so I’ve added a few sprinkles of flour to get things back on track before the baking started. Using whole wheat flour is crucial here! Not only does it make your bread recipe more nutritious, but it's also more filling and flavorful.
I also want to share that this particular recipe makes a loaf that is on the larger side, which I like because then I don’t have to replenish our bread supply every two days. This loaf also comes out with a lighter crust due to its big size, and that is a plus in my book as well.
Serve bread warm with homemade soup or use it to make delicious whole grain sandwiches!
Easy Trick for Perfect Homemade Whole Wheat Bread Crust
After your honey whole wheat bread has finished baking let it rest for a couple of minutes until it’s cool to the touch. Then remove the bread from the pan and wrap it completely with a clean cotton or linen tea towel. Place the wrapped bread on a rack to cool.
The towel helps stop the bread’s moisture from being drawn out in the open air while still being breathable enough to keep the crust from turning mushy.
Once bread is completely cool you can put it in a plastic bag to keep the crust soft for longer.
Can I Make This Honey Whole Wheat Sandwich Bread in the Oven Instead of a Bread Machine?
Yes, this recipe for honey whole wheat bread also works in the oven. Keep in mind that this recipe is for a 2lb loaf so you'll need a large pan (or split it between two smaller bread pans).
The first option is to use your bread maker to mix and proof the dough, then remove it to bake in the oven. If you don’t have a bread maker, though, you’ll need to make several adjustments to make this whole wheat sandwich bread with honey by hand:
- Add the hot water, a packet (2 ¼ teaspoons) of regular active dry yeast, and 1 teaspoon of honey to a large bowl or electric mixer. Stir gently to combine.
- Tip: Put a little oil in your measuring spoon before the honey and it won't stick.
- Let the mixture rest until the yeast activates (10-15 minutes). You’ll know it’s ready when plenty of bubbles have formed.
- Mix in the remaining honey, oil, and salt.
- Add the flour 1 cup at a time, fully incorporating each before you add the next one. Dough should be soft and not too sticky.
- If you’re not weighing flour the amount each person scoops can vary. Add more or less flour, as needed.
- Either with a dough hook or by hand, knead the dough for 7-12 minutes, or until elastic. You can tell if dough is kneaded enough by poking it; if the dough bounces back quickly kneading is done.
- Cover the dough with a clean towel to lock in heat and prevent drying. Let it rise until doubled in size (1-3 hours).
- Punch the dough down, then shape your bread loaf. Place dough in a greased pan, then cover again to rise until doubled.
- Bake honey whole wheat bread at 375 F for about 30 minutes or until crust has browned.
- Note: Cooking times will vary depending on loaf size and oven, adjust as needed.
Why Didn’t my Yeast Activate in Homemade Bread?
Old or inactive yeast: Yeast is alive and will become inactive under certain conditions. Honey or any type of sugar helps to activate it. Before you bake, make sure the yeast hasn’t expired. Once opened, a container of yeast only keeps for about four months when stored in cool environment, like the fridge. High temperatures can make yeast inactive quicker.
Water temperature: The water should be between 105 and 115 degrees F, a lukewarm temperature that you can comfortably wash your hands in. Too cool and the yeast won’t activate, too hot and it kills the yeast.
Not added to the bread machine correctly: Most bread machines have very specific instructions for how to add the yeast. The general rule is to keep the yeast dry; if your bread machine doesn’t have a yeast compartment, see if it helps to dig a small well in the flour to keep yeast from activating too soon in the cycle. If you prefer a version without a brand machine, make this Whole Wheat Bread!
Didn’t wait long enough: If you’re making this recipe by hand make sure you wait until the yeast has fully activated before adding other ingredients.
If you enjoyed this honey whole wheat sandwich bread or have any good bread-making tips or recipes that you’d like to share, please do so in the comments below!
Honey Whole-Wheat Sandwich Bread (for bread machine)
Ingredients
- 4 ¼ cups whole-wheat flour
- ½ teaspoon salt
- 1 ½ cups water (warm (not too hot or it will kill the yeast))
- ¼ cup honey
- 2 tablespoons olive oil (or melted butter)
- 2 ¼ teaspoons active dry yeast (1 packet, or bread machine yeast)
Instructions
- Layer the dry ingredients into the bread pan, according to manufacturer's instructions (check the user manual for this).
- Make a well and place the wet ingredients on top of the dry ingredients. My particular bread machine (this one is similar) has a separate area for yeast; please consult your bread machine's instruction manual for yeast placement as this is very important!
- Select the whole wheat option on your bread machine and press start. My machine takes 5 hours to make a whole wheat sandwich loaf.
Notes
- Be sure to check your bread machine's instructions for how ingredients should be layered. This recipe goes by my machine's (the Oster ExpressBake Bread Maker is similar) preference which is dry ingredients first, then wet ingredients on top.
- This recipe has been around for a while, and I've read many comments about adapting it to bake in the oven. If you still want to use your bread machine, though, you can select the dough cycle to get the dough just right, then transfer to a bread pan and bake the bread in the oven.
Rocx says
Oh this bread looks yummy.. i have a panasonic bread maker at home which has been gathering dust for a while now im definetly going to try this recipe. I have gestational diabetes and was wondering would it still turn out right if i didnt use the honey in it? ALso do you know what the carb content would be for a single slice since i have to count the carbs that i eat.
Thanks!
Leah says
I have this same bread machine and plan to try this recipe soon. Do you take out the paddle at some point so it doesn't get stuck or leave that hole in your bread? If so, when? Thanks!
Melina says
I too have to compliment on how nicely sliced the bread is. I love my bread maker and use it weekly if not more often for breads and pizza dough, look forward to trying this recipe. Can anyone recommend a bread cutter (electric) or a good bread knife? I'm a stickler for neat slices and my kitchen knives just aren't cutting it :P
JEO says
I love this idea, but i have a problem. My husband is not allowed to have fresh baked bread. Fresh bake bread causes migranes and unfortunatally he is a migrane sufferer. Our MD told us to eat only processed bread. So what would your advice be given this situation?
JEO says
Just wondering if there are any thoughts on this?
ArmyGrl says
JEO,
Yeast is a migraine trigger, processed breads are not know to trigger them most likely due to the age of the loaf. It is believed that if you let home made bread sit at least a day before consumption that the possibility of triggering a migraine is reduced. Unfortunately, the only real way to tell is to try it out.
I was just speaking about this to my friend who has migraines, this is the information her physician provided to her.
Best of luck!
JEO says
Just wondering if there are any thoughts on this?
X.A.M. says
We decided to start eating healty starting with fresh ingredients. We are following Fresh20 on facebook as well.
J.T.A. says
I was wondering how non-processed that packaged yeast is. Have you tried with home made sourdough?
Also and about the buttermilk. I can tell you that it is NOT expensive if you make your own. Just buy the first one and then all it costs you is the milk you use. pretty soon your buttermilk does not cost a penny more than plain milk.
Thanks for sharing a recipe that looks like it could be a repeater.
J.T.A.
Jess says
How do you make your own buttermilk?
Amy D. says
In a measuring cup, pour in 1 tablespoon of vinegar or lemon juice (I like to use rice vinegar) and then fill up to the 1 cup line with milk. Let it sit for at least 5 minutes before using. (^_^)
Online Shopping says
OMG ! Excellent this post and yummy food. that's good look and its my favorite food . great your idea i like it
Holly says
Has anyone tried mixing this in the bread machine (dough cycle) and then baking it in oven?
Alison @ Hospitality Haven says
I'm so excited to see this!!! I love using my bread machine, but sometimes find that our whole wheat bread comes out too dense. I look forward to trying this very soon.
Wendy says
Are you by any chance going to put your recipes in an e-book or regular book? I'm running outta ink. Thanks.
100 Days of Real Food says
Maybe one day, but no immediate plans to publish a book. Glad you like everything so much! :)
Richelle @ The Carolina Clipper says
It will happen one day and I'll be sure to buy it! :)
Karen A. says
Here, here on the e-book! I too am running out of ink!
Wayne says
for those of you that is running out of ink.. try saving the file as PDF to your computer that is what I do and when I want it I just pull it up
Sharon says
I'd sure like an ebook as well...would you like help putting it together? I've been bouncing around the site cutting n pasting for certain order of how I would love it in a book already ;-p Ultimately, you could then edit it and make it more book like than blog like. Add from posts I missed too...
April says
It did happen! Congratulations!
Erin says
Just made this bread and we all (me, husband, 2-year-old and 4-year-old all loved it). I replaced one cup of the water with milk and added 2 T buttermilk powder; I used the dough cycle on my machine, then divided the dough into two parts to make two smallish loaves that I baked in the oven. The bread is perfect -- light and soft and super tasty. Thanks for the great recipe!
Rebecka says
Haha! This is almost my recipe. I use milk instead of water but all the other things and the measurements are the same. It does make yummy bread! I'm going to replace the oil with applesauce today and see how that turns out.
Becca says
Made this in my breadmaker today. YUM! I did fudge it a bit. I used 1 cup warm water and 1/2 cup of evaporated milk that I needed to use up. Made for a nice soft loaf that the kids have already eaten 1/3rd of LOL!.
Pumpkinbear says
Totally going to try this! I'm absolutely addicted to the Healthy Bread in Five Minutes a Day method, but using the bread machine would be just as easy, so I'd love to have a go-to recipe for that, too.
Andrea says
Mmm, made the bread today in my Sunbeam and it turned out great! I used the 1.5 loaf setting and stopped the machine 10 minutes early from the wheat bread setting. It's on the thicker side, so when I slice the bread it doesn't crumble - perfect for sandwiches! Thanks for the recipe - I'll be using it again!
Aidelis says
I love Healthy Bread in five minutes a day, is really a nice book, no kneading, no bread machine, and really great bread every time. Have you seen that book? Its available at Amazon, here is the link http://www.amazon.com/Healthy-Bread-Five-Minutes-Day/dp/0312545525/ref=sr_1_1?ie=UTF8&qid=1313676651&sr=8-1
Heidi says
Can you confirm the size loaf you selected? Also curious about slicing, as well....I use a guide that Iove, but it does come out a bit thick. I always doubkd cut my loaf to keep portion control in check. Thanks for the great site!
100 Days of Real Food says
I don't have to select the size on my machine, but I weighed the loaf I made yesterday and it was just over 2 lbs. Also, I cut my loaves by hand.
megan says
I think the difference may be cups vs. oz of flour, plus the type of flour used. i weigh mine (8.4 oz of organic WW flour per 1 lb loaf but when I have use KAF I only needed 7 oz per 1 lb loaf). Like I previously posted though, I also have always added 2 T wheat gluten per 1 lb loaf. Trying today without though!
Jennifer says
I tried this last night and the loaf came out small and dense. I have a Sunbeam 5891 and the total cycle is 3h40min with 3 rises. I ended up taking it out 10min early b/c the outside was already hard. I set it to two lb loaf with light crust. I was wondering if anyone else had this issue or suggestions. I was thinking of stopping the breadmaker and letting it rise longer. I used King Arthur Whole Wheat flour. Thanks.
michelle says
i have the same machine as you......haven't tried this recipe yet. looking forward to seeing if you get any answers.
100 Days of Real Food says
Sorry to hear it didn't turn out...we had a little discussion on facebook about breadmaking yesterday and some good suggestions were shared if you want to check it out: http://www.facebook.com/pages/The-100-Days-of-Real-Food-Pledge-Sign-up-for-the-10-day-pledge/111437015567316
Kathy says
Love all the questions, nothing is better to hear that the "we aren't buying the junk" anymore attitude is catching on. I'm with the majority of everyone asking about "freshly milled flour v store bought wheat flour". Is there a difference when cooking---do you add more of one? Can every recipe take on substitutions like honey for sugar, fresh milled flour for any flour, pureed fruit for oil--without it adversely affecting the texture/taste?
100 Days of Real Food says
I just started grinding my own wheat earlier this year and what I've noticed is that I occasionally need to add a little more of my flour than what the recipe calls for. I just add a tablespoon or two more if the dough looks too sticky or if the batter isn't working right. Also, I make recipe substitutions all the time and sometimes it works great and sometimes it doesn't...it just depends on the recipe and there is only one way to find out if it will work!
Pam H says
I must give this a try - I'm trying to convert my family to better bread. The kids are fine with whole wheat from the store, but aren't so excited about my homemade versions.
I did make the chocolate cake last night that you posted a few weeks ago - wow was it yummy!!! Although mine didn't turn out quite so pretty - I was a bit careless on putting together the fruit sauces so the consistency wasn't great for decorating (still tasted good!).
megan says
I make a very similar recipe but also add 3 T ground flax, 3 T wheat germ and use coconut oil for the oil/butter. I have also subbed maple syrup for the honey. I always add wheat gluten though - will try it tomorrow without!
I have a bread machine that makes two 1-lb loaves and the total amts I use for the two loaves are about the same as the total here. I use the dough cycle, then place the two in my stone loaf pan and bake in the oven.
As for slicing, I love my Out of the Woods of Oregon Bread and Bagel Slicer. I slice the whole loaf, then freeze and take out slices for sandwiches each day and let thaw briefly or toast. Keeps the loaf fresh for as long as it lasts.
Stephanie says
Me too! How do you do this without a bread machine?
Melissa Taylor says
Look up a bread recipe, and follow their beginning instructions. It usually entails using the warm water to dissolve the yeast, then adding around 1-1.5 cups of the flour to make a paste. Then the sugar and salt, then the rest of the flour. Then I knead mine until it gets to the point so if you poke it, the dough bounces back mostly. I let it sit in my kitchenaid bowl until it's twice the size, then punch it down/form it to what ever pan I'm using. I let it rise one more time and pop it in the oven.
Sweet Baby Yams says
I'll have to try this. I've also been testing out whole-wheat breads, but none have made the cut.
Tia says
What size loaf does this make? My machine only make 2 or 2.5 sizes, so I have to double recipes that are only for 1 or 1.5 loaves.
100 Days of Real Food says
I weighed the one I made yesterday and it was just over 2 lbs
Jackie says
I was just thinking yesterday as I looked at the ingredients in bread that I should start making my own and was wondering where I should look for a sandwich bread loaf. Thanks!! I look forward to testing this one out. Can you tell me what kind of yeast you used, and will it matter?
100 Days of Real Food says
I just used the one brand they had at Earth Fare, which is called Red Star yeast...but I don't think the brand matters that much as long as it is fresh!
Rebecca Stafford says
You can also store yeast in your freezer to help it last longer. I buy Red Star yeast at Costco and then keep it in a labeled Tupperware container in my freezer where it will stay fresh for months. :) I make 90% of our bread myself and though I have a bread machine I NEVER bake in it. I just don't like those odd long loaves. If you're like me in that regard it's really easy to simply pull your dough out after it has finished kneading but before it begins to rise and then place your dough in a lightly oiled (I use olive oil) metal or glass bowl and cover until doubled. This allows the bread more room for its rise and often means that you'll have a lighter more airy loaf.
Sheila says
Just wondering how long & at what temp you bake your bread in the oven for? I would like to transfer my bread to the oven also just because of the odd shaped loaves
Debbie says
I'm not milling my own flour YET, but hope to soon. So, for those of us that have to buy flour, what brand and type do you recommend? Also, my bread machine is over 10 years old and always states to put the liquids in FIRST and then the solids and the yeast on top without touching the water. So, I guess I would need to follow those directions and not yours when it comes to the order of items... I'm SO looking forward to trying this as I just made my first ever whole wheat loaf 2 weeks ago to use for my son's lunch as I found Rudi's organic to just be too big and thick for my liking of feeding a healthy boy a decent size sandwich. While it was good, I'm hoping for a less dense option, so we'll see...
100 Days of Real Food says
For store-bought flour I recommend King Arthur's whole wheat or white whole wheat. They are both 100% whole wheat the "white" version is just a lighter variety of wheat. And yes, follow the directions for your bread machine when putting in the ingredients.
Kristi says
I have been following your site for a while and am trying to incorporate these ideas into our family of 6, little by little I am trying. Just last night I made whole wheat bread in my bread machine that sat untouched in the cupboard for a long time. It tasted wonderful..hope my kids like it as much as I do. Thanks for the great information.
Jennifer says
I was just looking for a honey whole wheat recipe today! Awesome. Can't wait to try it. The other recipe I was using has 3 cups of bread flour and only 2 cups of whole wheat. Thanks, can't wait to try it.
Dawn says
Adding an acid to your bread will really help in giving it a lighter texture. Replace all or some of the water with buttermilk (expensive) or milk with some lemon juice. You can also use whey, the liquid off the top of yogurt or sour cream. You should be able to use the same recipe with a kitchen aid for the kneeding and bake it in your oven. Allow whole wheat bread to rise twice and then put into pans to proof (rise) before baking. This will help with the dense texture. DO NOT over proof your bread or it will come out flat and dense. It should rise slightly while in the oven not fall. Bake at 350 for 25 minutes and check the temp with an instant read thermometer. it is done when it reaches 170.
Melinda says
Did you use regular whole wheat flour or white whole wheat? Can't wait to try it!
100 Days of Real Food says
I started grinding my own wheat earlier this year (here's a video of me doing it! https://www.100daysofrealfood.com/2011/07/05/grinding-your-own-wheat-is-not-crazy-after-all-including-video/), but before that I mostly used King Arthur's White Whole Wheat flour.
Michelle says
That's some beautiful bread! I'll have to try this recipe out. We've been using an adaptation of a BH&G whole wheat bread recipe lately. We do 3 cups of freshly ground white winter wheat, 1 teaspoon sea salt, 1 cup of unsweetened coconut milk, 3 tablespoons of water, 4 teaspoons of honey, 1 tablespoon of coconut oil, and 1 teaspoon of yeast.
I've been trying to incorporate more coconut into our diet and the milk and oil work well with baked goods. It would be good to have a simpler recipe on hand too though!
Ashley says
I use a recipe very similar..but I replace half of the oil with milled flaxseed. I use 1 tbsp oil and 3 tbsp flaxseed.
Susannah says
Your recipe sounds almost EXACTLY like the one I've been using, it's delicious, isn't it? Question though... how do you slice yours? I bought a slicing guide from Amazon that is like this plastic thing attached to a cutting board but the slices are still a little on the thick side. Yours look perfect... do you just do that by hand or do you have a trick?
100 Days of Real Food says
I just sliced it with a very careful hand. My breadmaking friends told me not to get one of those cutting guides so I guess you could say I've been getting a lot of practice :)
Melissa Taylor says
I've heard that you can use your drying rack to lightly press on the top of the bread, once it's baked, and it makes perfectly straight guides to cut the bread.
Dcb says
Do you use a particular knofe to cut the bread? Thanks!
Amy Taylor (comment moderator) says
Hello. Look for a good quality bread knife: https://www.100daysofrealfood.com/most-used-kitchen-tools-top-15/.
Trish says
Katie, This same type of bread can also be made with a food processor. Try it out.. Search "DELICIOUS Homemade Whole Wheat Sandwich Bread" on my website, http://www.nutrishus.wordpress.com : ) I use a food processor, it's my adaptation from Mark Bittman's sandwich bread recipe from his book"How to Cook Everything".ps I love this blog and I just completed a 30 day real food challenge!keep it up! Trish
Joan says
Thank you for the recip, I will try to make some soon. Also, I love your cutting board, did you get it from the guy who makes cutting boards at the Yorkmont Farmers Market?
100 Days of Real Food says
I've actually had that board for almost a decade...it was a gift and the nicest one I own! :)
Rachel says
Do you soak your grains first? And what if you don't use a bread maker;)
Bobbi says
I was wondering about the bread maker as well. I had one, but gave it away years ago. Love making bread in my oven.
100 Days of Real Food says
Try this one from Deliciously Organic: http://deliciouslyorganic.net/everyday-whole-wheat-bread/
100 Days of Real Food says
No, I don't soak grains. Also, here is a recipe from Deliciously Organic that does not require a breadmaker: http://deliciouslyorganic.net/everyday-whole-wheat-bread/
Katie says
What if you don't have a bread machine? How would you make this if you were doing it yourself and/or using a Kitchen Aid Mixer to knead the dough? I have been trying for months now to come up with a good whole wheat bread recipe but mine all come out dense and aren't tall enough to really suffice as sandwich bread.
jrb says
Katie - I am having that exact problem! I just read somewhere that if kneading dough by hand then it is helpful to add a third rise to the process. This gives the glutens more time to develop and create a fluffier (taller!) bread. I just came across this yesterday and haven't tried it yet, but I'm hopeful that it will do the trick.
Katie @ Kitchen Stewardship says
Katie and jrb -
I sought the perfect whole wheat, too - here's a tutorial on how to adapt bread machine recipes for hand or KitchenAid kneading and vice versa: http://www.kitchenstewardship.com/2011/01/19/katies-basic-bread-baking-techniques-or-lack-thereof/
:) Another Katie
Tami says
In this recipe are you using your own freshly ground whole-wheat flour or store bought? I found that there was a huge difference between the two when I made your whole-wheat crepes recipe -- first with store bought and then with freshly ground. I'm asking so I can adjust the ingredients, if necessary. THANKS for sharing your baking success!
Genny says
I think I'll try this one later today! Thanks! :)