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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.
Upstairs Woman says
I made the dough in my bread machine and tried baking in the oven since my bread machine has not been very successful baking 100% whole wheat loaves in the past. Based on the recipe linked earlier in the comments, I baked at 350 for 20 minutes; it didn't look done so I baked for another 5+ minutes. The interior was definitely not done even after the extra minutes, so at least for me these settings were not right. I doubt it is a problem with my oven because other baked goods come out fine. I think either the temperature should be higher or the time longer. The crust ultimately looked OK, but the interior was squishy, wet, and underbaked.
100 Days Admin says
Thanks for sharing. I would check the recipe link from the other food blogger to see if they had any comments that matched what you were experiencing. Since we have not tried our recipe in the oven, only found a recipe that was similar to ours, we can't confirm that the directions work for everyone. Altitude and freshness of ingredients are always something to think about as well. - Nicole
Kristin says
Try baking it longer, my favorite whole wheat recipe which uses the smaller standard loaf pan and takes 30 minutes at 375. I tent with foil halfway through to keep the crust from getting too dark. Also the internal temperature should be around 190 degrees F. I looked up another 2lb whole wheat recipe that says to bake at 350 for 35-40 minutes.
Christina says
This came out PERFECT in my bread machine! (I wish I could post a pic with this review to show you how fluffy and moist it came out... not dense, hard, or heavy at all like a lot of people have commented about.)
I followed the recipe exactly. I skimmed through the comments to find out what "size" to put in my bread machine and found it is for a 2 lb loaf, so I did that. Also I noticed around the second rise, that the dough looked a little sticky. I don't think I had to do this, but I took a little flour in my hand and sprinkled some on top of the dough ball so that it kneaded in with the last knead.
My bread machine is the compact Cuisinart. I put it on 2 lb and did the medium crust color. I chose the "wheat' option.
Hope this helps!!
Georgina says
I have the Cuisinart compact bread maker too and would love to try this recipe! Did you put dry or wet ingredients first? And how did you add yeast?
Donna says
I’d like to try this recipe but my bread machine isn’t large enough to bake it in the machine. I can make the dough in it. How long would I bake it in the oven?
100 Days Admin says
Hi Donna, while we haven't made this recipe in the oven yet, this one is very similar: https://deliciouslyorganic.net/everyday-whole-wheat-bread/
- Nicole
Darrell says
I live in Colorado Springs at an altitude of 6035 ft. I use a Regal Kitchen Pro 1 1/2 - 2 lb loaf machine. I have had a dickens of a time getting a 100% whole wheat loaf to come out that wasn't "cratered" on the top. After much trial and error I finally refined the recipe to get an acceptable loaf. I modified the original recipe (it does include gluten, sorry!) but perhaps it will help someone else up here in the clouds. The most glaring change was going from the original 2 tsp of yeast down to just less that 1/2 of a tsp. (not a typo 1/2 tsp)! I reduced the water by 1/4 cup, 1/4 tsp less salt, And 1/2 cup less flour, No more collapsed top.
Ash2bake says
I tried this in our Zojirushi BB-PAC20 with whole wheat flour ( King Arthur's whole grain brand) but the it was all small dry crumbs during the kneading. I manually added more water as it was too dry. Don't know where did I go wrong.
100 Days Admin says
I would check with your machine's manual in the troubleshooting section. - Nicole
Adam C says
I've tried several different bread machine recipes and they usually didn't work, but this one was fantastic! Thanks so much! Going to use this over and over again!
I have a Zojirushu BB-Pac20 machine.
carrie Hager says
As it’s kneeling in the machine the dough is very dense and heavy, is it supposed to be like that?
Sarah says
Will white-wheat flour work instead of whole wheat flour?
100 Days Admin says
Hi Sarah, ideally we'd recommend it to be whole-wheat, but yes, white-wheat will also work. We've also had readers combine half white-wheat and half whole-wheat. - Nicole
Karen says
This recipe did not work for me. I have a 2-lb Cuisinart Convection bread machine, and this ended up with a hugely sunken middle, and spilled over the sides of the pan. I used the Whole Wheat setting/light crust. We are also essentially at sea level. I almost pulled it out to form my own loaf and bake in the oven, but did not. Totally regret not doing that now!
100 Days Admin says
Hi Karen, sorry to hear that didn't work out for you. Every machine is different so you need to make sure you follow the necessary steps for your machine. I would also take a look at your machine's troubleshooting section to see if it might have some suggestions. - Nicole
Ann says
Uh oh! My bread machine is a mini! The dough is rising now. If I transfer to oven, how long would I bake and at what temp?
100 Days Admin says
Hi Ann, sorry we can't respond to blog comments in real-time. Did you end up putting it in the oven with any luck? - Nicole
Sophia says
I saw on your "whole wheat cinnamon raisin bread (for bread machine)" recipe that you recommended taking the bread out 10 minutes earlier than the standard end time for a lighter crust. Would you offer that same advice here for those wanting lighter crusts?
100 Days Admin says
Yes, you can take it out a little early for a lighter crust.
Annette says
This didn't work in my machine. It started out great but then collapsed into a hard lump.
100 Days Admin says
Hi Annette, sorry to hear this didn't work out for you. Every machine is different so you need to make sure you follow the necessary steps for your machine. We've had other readers say that they reduced the yeast to 1-3/4 tsp because they live in higher altitudes, and that helped it. - Nicole
Michelle says
Can't wait to try this! I enjoy your recipes. If I use butter instead of olive oil, is it the same amount? Thank you!
100 Days Admin says
Hi Michelle, yes it would still be the same amount if you used melted butter. - Nicole
Diane says
Hi, we can't have honey and I was wondering what you thought about subbing maple syrup for this recipe?
100 Days Admin says
Yes. That would work just as well. - Nicole
John says
Great recipe! However the first few times I tried it the top collapsed. We live in Utah (roughly 4,500ft) so I reduced the yeast to 1-3/4 tsp...worked great! Now I make it weekly for the fam.
Ashlee Shaw says
I am going to try this this afternoon. I am in Utah as well and can't get that fluffy whole wheat bread to save my life at this point...everything is super dense.....maybe reducing the yeast will help.♀️
Kylee says
Oh my gosh, I was about to try this recipe today because I've had such a hard time making a good wheat loaf that didn't feel like eating cardboard. So glad I saw your comment.
Lou Ann says
I love your recipes, have your first book and use many of the recipes. I am so glad for this recipe. My bread machine wore out years ago, my sister still had hers and I inherited it :) yea for younger sisters who hang on to things. I can't wait to make this next week when we'll be in need of a loaf of bread. Thank you.
100 Days Admin says
That's great to hear! Let us know how you like it :) - Nicole
Lou Ann says
Well, next week took almost a month to happen :) I guess that's life. I made this recipe today, however, since hubs doesn't care for 100% whole wheat, I used 1/2 bread flour and 1/2 white whole wheat. We love it. I finally found a recipe we both agree on and it comes out just perfect. This will be our go to bread from now on.
100 Days Admin says
So glad you were able to try it and make it work for both of you! - Nicole
Carolyn Loewen says
Has anyone tried to make buns out of this recipe? I'm putting it on the dough cycle, then planning to form buns and bake at 375 for 15 to 20 minutes.
100 Days Admin says
Hi there. We’ve not attempted buns with this recipe. Here is a very similar oven-baked version: http://deliciouslyorganic.net/everyday-whole-wheat-bread/ - Nicole
lainey says
I made this today, using 4 cups of King Arthur Whole Wheat Flour in the bread machine, on dough cycle. The only other change is I sprinkled some oats in. I put it in a cake pan in round shape, and it is rising nicely. I put the oven on warm for a couple minutes, then turned it off, and left the oven door open for a minute to allow it to cool down a little. I can't wait to taste it! I always made white bread before, but have switched to whole wheat since I am diabetic, and I limit my bread intake to one slice with breakfast. (yes it is hard!) I am determined to reverse my diabetes, and am on a mission to help others do the same. I will bake at 350 for about 35-40 minutes, and check with a thermometer for 190 degrees. Thanks for this recipe! Once baked and tasted, I will update you on the texture and taste.
lainey says
UPDATE - Well, the bread rose beautifully, nice and round. I baked it at 350 for about 30 minutes, and it fell a little bit. Still, it tasted good and had a nice texture. I think it might have done better if I had divided the dough, and made two smaller loaves. Practice makes perfect!
[email protected] says
Hi! I've made this twice but both times the top of the bread collapsed! I followed the recipe to a T, using Woolworths (my local supermarket) wholemeal flour. Help!
100 Days Admin says
Sorry to hear you're having difficulties with this recipe. Is your yeast fresh? Sometimes that can be an issue. - Nicole
Tessa says
What are the nutrition facts for this bread?
100 Days Admin says
Hi Tessa, Lisa doesn't add this information on her recipes. You can read why here: https://www.100daysofrealfood.com/dont-read-nutrition-facts-labels/
- Nicole
Dee says
That's sad for people who want a good recipe and are watching their carbs or watching their sugars due to diabeties and such.
100 Days Admin says
Hi Dee, as you can see on the recipe, we've since added the nutritional information to all of our recipes. Hope that helps. - Nicole
Bella says
I haven't tried this recipe yet, but I just got a bread machine for Christmas which I'm SUPER excited about it... my bread machine has a 1.5 or 2 lb. setting... do you know which one I should use for this recipe? Thank you in advance.
100 Days Admin says
This is for a 2lb loaf. - Nicole
Krysta says
Hi! Can anyone help me solve a bread problem? I bought this exact same bread maker specifically because of the rave reviews and because I wanted to make this recipe on a weekly basis. However, every time I make it it turns into a giant brick loaf. I put the yeast in the yeast dispenser, use fresh ground hard white wheat, and put the dry ingredients into the bread pan first. The water is also not too hot or too cold, I put the breadmaker on Whole Wheat XL loaf which runs for five hours. (The bread maker makes a perfect 100% white loaf, so I know it's not broken but I'm trying to make a whole wheat loaf.) If anyone has any tips, or has had this problem, I would love some help!
100 Days Admin says
Sorry to hear that! I've noticed the weather makes a difference in how much my bread rises. I know it sounds weird, but try it on a rainy day next time.
Candida says
Let me start by saying I love the recipes! I tried this bread and it was great ! The only thing i did different put a put a cake pan of simmering water (that I warmed on the stove) and turned my oven into a proofing oven which helped it rise really well. Had to bake it in the oven because I don't have a bread machine. ;)
Erica says
Hi
What size loaf is it for the bread machine? Maybe I missed it.
Thanks
Amy Taylor (comment moderator) says
Hi there. This makes a two pound loaf.
Susan says
So a 9x5 loaf pan or larger?
Amy Taylor (comment moderator) says
This is Lisa's machine: https://www.amazon.com/Panasonic-SD-YD250-Automatic-Bread-Dispenser/dp/B00005QFL0/ref=as_li_ss_tl?tag=100drf-recipe-20&ie=UTF8&qid=1486405724&sr=8-1&keywords=Panasonic+SD-YD250+Automatic+Bread+Maker&linkCode=sl1&linkId=9cbdffa211ede72307b3752e82e6f844
And it actually specifies a 2.5 lb loaf.
Danette Grant says
I followed the directions exactly. Any idea why it sunk in at the top? It did rise, it was so pretty, then fell when cooking. The bottom two thirds of it is very dense, but tastes pretty good. What did I do wrong?
Amy Taylor (comment moderator) says
Hi. This might be helpful: https://www.kingarthurflour.com/learn/bread-machine-basics.html.
Bethany Johnsen says
Has anyone made this at high altitude? I made it in my bread machine yesterday and the flavor is great but it's super dense. Any suggestions? Maybe less yeast?
Amy Taylor (comment moderator) says
Hi. I think this might help: https://www.thespruce.com/how-do-i-adjust-bread-machine-recipes-for-high-altitude-908823.
Sarah says
I live at 7200 feet.
I added a tablespoon of water and I also let the flour soak in the water for an additional half hour outside of the time my bread machine does for whole wheat bread. It's much more moist than other whole wheat recipes I have tried.
Jill says
I hand make bread at least twice a week and it is the easiest recipe ever:
OVERNIGHT BREAD
3 cups whole wheat flour
1 tsp. active yeast
1 tsp. brown sugar
1 tsp. salt
1 1/2 cups lukewarm water
Mix all the dry ingredients together and add the water. Stir well with a wooden spoon until all flour is Incorporated. Cover with a towel and leave overnight. DO NOT KNEAD!
Put a sprinkle of corn meal in the bottom of a loaf pan and dump all the dough in, using a rubber spatula. It will probaly look gloopy and wet...this is normal! Bake at 450 degrees for 40 minutes. I bake for 20 minutes, rotate and bake for another 20 minutes. I also put the oven on broil for an additional 5 minutes for a nice brown crust on top. Let cool completely on a rack once done and enjoy. Easy peasy.
Sherri Chenoweth says
Do you leave this in the fridge or on the counter overnight?
Jill says
Hi Sherry - I leave it out on the kitchen counter overnight.
Sarah says
Do you grease the pan or use parchment or anything? I’m trying this. No way am I gonna buy a bread maker. If this doesn’t work I am going to try oat and wheat sandwich bread from smitten kitchen
Jill says
Hi Sarah - I have a silicone loaf pan so I don't grease it, just sprinkle some cornmeal at the bottom. It is a very sticky dough so I think if you are using a regular loaf pan, a light greasing would help it to pop out after cooking. Good luck and I hope the bread turns out good for you!
Alexis says
Is the cornmeal vital? This sounds like a great easy bread recipe...just wondering if I can make it now or if I need to make a trip to the market first. :)
Jill C says
Not at all vital...I just found it makes it easier to get it out at the end. Use a light coating of oil on your pan and you should be good to go!
Susan says
What size loaf pan?
Jill says
Mine is kind of small, the 4 cup one. I think the bread would also work well in the 6 cup loaf pan as well. Good luck!
Nicole says
By chance would you know the weight (grams) of how much flour you use? I know different measuring techniques, plus using fresh milled vs store bought flour can really make a difference when measuring. I always like to measure by weight when I can so that it takes the guess work out of it and less room for error on my part.
100 Days Admin says
I don't have the weight, but Lisa usually grinds her own wheat and what she noticed is that she occasionally needs to add a little more of her flour than what the recipe calls for. She just adds a tablespoon or two more if the dough looks too sticky or if the batter isn’t working right. - Nicole
Shanta Jackson says
Hi what lb is 1, 1.5 or 2lb?
Amy Taylor (comment moderator) says
2lb :)
Nan Roach says
Am I just overlooking it? Where does it say what size loaf this is? Its just my husband and me so we don't need a large loaf. And, my bread oven makes 2 pound to 3 pound loaves.
Amy Taylor (comment moderator) says
Hi. It makes a 2lb loaf.
Laurie says
I have a new bread machine that makes 1-2 # loaves. It says that the flour should not exceed 4c. Yours calls for 4 1/4 c. The 2# loaf for whole wheat only uses 2 1/2 c of WW flour and only 3/4 c water. I am new to this.
100 Days Admin says
This recipe is for a 2lb loaf. - Nicole
Mike says
Is this recipe for 1lb or 2?
Amy Taylor (comment moderator) says
Hi Mike. 2lbs.
Karen says
Not sure what happened! It’s dry and didn’t rise. Sad.. fresh yeast, flour! Panasonic machine. Smells good! Made bread 4 nights ago! This recipe is close. I split flour to half white.
Karen says
This recipe is close to one I used the other night in which it called for 1/2 white flour and 1:2 whole wheat flour. It’s crumpled and weird! Never happened!!
100 Days Admin says
Sorry to hear that! I’ve noticed the weather makes a difference in how much my bread rises. I know it sounds weird, but try it on a rainy day next time.
Theresa M Wiehl says
Can’t wait to try it!
Rickie says
I noticed the bread machine you mention is a 2.5lb machine. How would I go about making this for a 2lb machine? I guess I could make 4/5 of the recipe, but was wondering if I would even need to make it smaller.
Amy Taylor (comment moderator) says
I make it on the 2lb setting in my machine.
Donatella says
Great recipe's bread and great web site. Thank you.
Peg L Arnett says
If say 2 lbs by the flour
Aimee says
What size of loaf does this make? My bread machine makes me choose 1 lb, 2 lb, or 3 lb loafs
Amy Taylor (comment moderator) says
2lbs.
Charissa says
I don't have a bread machine, can I still make this?
Bill P says
I have used this recipe without a bread maker and it worked great. It took a while to mix and knead (I don’t have a stand mixer, so it was all by hand. Sometimes I’m a little anal about a ‘perfect loaf’ so I like to use the machine to make the dough, then bake it in the oven so there’s no paddle hole in the bottom) Once the dough rests and rises, bake at 350 for 30-40 minutes.
Patricia Colaneri says
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. (That's why I decided to try it). And, to top it off, I get to use olive oil. Terrific toasted. I've been buying an artisan bread at six dollars per loaf (yes, I sure am picky about bread!), and this will save me about fifty dollars per month, because I LOVE BREAD! By the way, I now have an inexpensive machine with no preheat and it came out great. And yes, everyone, do invest in an electric knife for perfect. slicing. Thank you so much for sharing your recipe.
Bryn says
First time using my bread maker, first time making this loaf!
Very Tasty and very nice!
Socorro Morton says
If your bread machine is being a pita and giving you sunken bread, switch to bread machine specific yeast. My machine is older than I am, and this recipe turned out great. Which is amazing, because it hates almost every other recipe out there.
Amy says
I’m happy to report that I dusted off my 21 year old Breadman Ultimate to make this recipe and it was probably the best bread I’ve ever made in it! Perfect texture, easy to slice and it tasted great!
Vj says
For good slicing let the bread stand overnight