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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.
Melissa says
Has anyone tried freezing this bread? How well does it thaw?
Assistant to 100 Days (Amy) says
Hello Melissa. I have frozen it both sliced and whole. Both thaw well but I prefer the sliced. I can just take what I need as I need it. ~Amy
Hillary says
I saw someone say something about bread flour. I have king authur -> 100% whole wheat, white wheat and then wheat bread flour. Which is the best one to use when you have kids who really like "soft" bread?? I would be making this in a bread maker? Thank you in advance!!!
Assistant to 100 Days (Amy) says
Hello Hillary. The King Arthur's White Whole Wheat is the best choice for the softest bread. ~Amy
wendy says
How does white whole wheat flour compare to whole wheat pastry flour?
Assistant to 100 Days (Amy) says
Hi Wendy. Pastry flour is ground very fine and tends to be lower in protein and gluten. It is suitable for use in pastries. ~Amy
Sarah says
I have a terrible time making recipes like this by hand (no bread machine). I breath near it in the pan and they collapse. For some reason adding powdered milk (probably not on the list of preferred ingredients, but it is just milk that's spray dried) really stabilizes my loafs and makes it much more user friendly. Just my experiences. Also gluten also really helps, but again not strictly real food, but helpful for a decent loaf.
Sarah says
I found this recipe to be amazing with just a little tweaking...
First, I sub 1 c. organic whole milk for 1 c. of water. The fats in the milk create a softer, springier bread much more like the "traditional" sandwich bread you'd know.
Next, I sub 2 tbsp of vital wheat gluten for 2 tbsp of flour. This softens the loaf, also. It also gives it a chewy texture.
Finally, I add 1 tsp of sea salt to enhance the flavor.
I've found that it tastes best with melted butter. :) This has become my go-to bread recipe for sandwiches, bread crumbs etc. It does tend to mold quickly because of the lack of preservatives, so keep that in mind. I usually freeze 1/2 the loaf since there's only two in our house. Yum yum!
Tammy says
Have you ever added cinnamon and raisins? I would like a good recipe for cinnamon raisin bread. We love it for breakfast!
April says
Made this recipe recently and it's great! I have easily tried 2 dozen whole wheat bread recipes and they all leave something to be desired. But this one is great! The biggest thing I look for in a bread recipe is that it does not crumble apart and this one does not! My bread machine makes odd shaped loaves so for this recipe I make up the loaf and when it's cool cut it into slices. I immediately make PB&J (half sandwiches) for my kids and freeze them. I can get about 14 half sandwiches. They are the perfect size for the kids and I have easy lunches ready to go. Thanks!
Aimee says
This bread came out great. I can see myself making it every other day and completely replacing store-bought loaves. Thanks!
Hannah says
My bread machine is for a 1.5 lb. loaf, what would the ingredient amounts be for it for this recipe? Thanks!
Assistant to 100 Days (Amy) says
Hi Hannah. I do not know exactly how to convert that, unfortunately. Here is another recipe to compare it with which might help: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1181942. You could also just reserve some of the dough and use it for something else. ~Amy
Tammy says
I think I read somewhere this recipe makes a 2 lb loaf. So, for a 1.5 lb loaf, divide the ingredients by 4, then multiply that result by 3. Or just multiply each ingredient by 0.75. I'm thinking of doing the same for a 1.5 lb loaf, even though my bread machine will make a 2 lb loaf.
first time baker says
I am using black and Decker b2200 machine..which mode do I use-- whole grain mode or the sandwich mode? Also I tried making basic white bread in d past,the bread does not come out in rectangular smooth end..but instead bread turned out irregular
bread especially the ends/ corner of the bread... What should I do? Help!
Assistant to 100 Days (Amy) says
Hi there first time baker! I find this helpful when I get frustrated with my bread machine: http://www.breadmachinediva.com/. :) ~Amy
Annamarie Skinker says
Hi! I was wondering if you grind your own grains when you make this bread? If so, what kid of wheat berries do you use and are the measurements the same. Thanks! BTW: I love your site and am on it everyday!
Assistant to 100 Days (Amy) says
Hi Annamarie. Glad you enjoy the blog!! Lisa often uses King Arthur's White Whole Wheat when bread making. She does, however, grind her own flour sometimes. Here is a post on her experiences: https://www.100daysofrealfood.com/2011/07/05/grinding-your-own-wheat-is-not-crazy-after-all-including-video/. ~Amy
MissChievousRN says
this is now my standard recipe for bread. to help counteract the density of the wheat, I use 2 1/2 tsp of yeast and add 2 tbsp of wheat gluten. makes a serious difference!
Lauren D says
This bread came out fantastic! I adapted the recipe for vital wheat gluten as suggested by another reader, and used 3 cups ww and 1.5 cups white bread flour. The loaf is soft and sweet, and perfect texture! I made it in my 2.5 lb capacity bread machine, thinking I would get a much smaller loaf than I did. I completely filled the machine. The loaf was so big I had to cut in in 1/2 before slicing. Next time I'll either cut the recipe in 1/2 or divide the dough into 2 bread pans for baking. Anyway, kudos on this winning recipe!
Stephanie says
What size loaf does this make? 1lb, 1.5lb, 2lb? B/c my bread machine settings are based on loaf size. Thanks!
dayna says
I'm pretty sure this makes a 2lb loaf.
Naomi says
Hi, I was wondering about bread flour. I have started buying organic whole wheat bread flour at Earth Fare from the bulk bins. I was wondering what the difference is between bread flour and regular whole wheat flour and is it ok to use. It works a lot better when baking bread in my bread machine. Thanks for your help!!
MissChievousRN says
bread flour is ground from hard red winter wheat and has a slightly higher gluten content which makes the loaf rise a little more and the texture a little bit lighter. I just add a couple tbsps of gluten to regular flour since I happen to have it on hand.
Krystin says
I usually split my fresh ground whole wheat measurements in half and split it with my organic whole wheat bread flour, just so that my loaves are a little "lighter" in texture!!
Laura says
Does anyone know how to make without a bread machine? I would love to make homemade bread that is simple and healthy! Thanks
Assistant to 100 Days (Amy) says
Hello Laura. As mentioned above, "Many readers have made this loaf by hand and baked it at 350 but for varying times. Here is another recipe that you might want to try: http://deliciouslyorganic.net/everyday-whole-wheat-bread/." Give it a try. ~Amy
Shannon says
I'm new to your site and LOVING it. Thanks so much for the effort you put into it. :) I just got a bread machine for mother's day and am super excited to try it out. The recipe book that came with my machine says, "because whole wheat flour is lower in gluten it is recommended you add 1 Tbsp of Vital Gluten (found in most health food stores) to every 3 cups of whole wheat flour." Do you know if this is true / necessary?
thanks!
Shannon
Assistant to 100 Days (Amy) says
Hi Shannon. Wheat gluten is typically added for fluffiness and elasticity for whole grain recipes that otherwise may make a more dense loaf. However, gluten is not something we add. Lisa typically uses a lighter 100% white whole wheat flour in her bread baking. White whole wheat is still 100% whole wheat but a lighter variety of the grain. Her is a link to King Arthur's Flour: http://www.kingarthurflour.com/shop/items/king-arthur-white-whole-wheat-flour-5-lb. Hope that helps. ~Amy
heather says
Can you make this without a bread machine? if so how long does it take?
Assistant to 100 Days (Amy) says
Hi Heather. Many readers have made this loaf by hand and baked it at 350 but for varying times. Here is another recipe that you might want to try: http://deliciouslyorganic.net/everyday-whole-wheat-bread/. Good luck. ~Amy
Heather Bee says
Hi Amy, Just wanted to say thank you for checking all of those comments for this answer! I was wondering the same thing :)
Cristi says
I really love that this recipe has so few ingredients! My loaf came out really well - dense, but that's pretty typical of whole wheat! I have to say, it tastes amazing with real butter. Yum! :) Making it again today!
Trina says
I tried this recipe tonight after reading through the comments for a day or so. I decided to stick to the recipe and see how it turned out. Well it turned out wonderful and really yummy. I used a Hamilton Beach bread maker, for bread you add the liquid first, flour, yeast. The book usually require 3 1/2 cups when using Canadian flour. This was the only thing I changed. I will definitely will be trying this one again.
Shelley says
What size of a loaf does this make--maybe 1 1/2 pounds?
Assistant to 100 Days (Amy) says
Hello Shelley. I'd say 1.5lbs is about right. ~Amy
Jo says
Can I ask what brand of active dry yeast you use? I can only find Fleischmanns and it has sorbitan monostearate in it. Also, which flour is the healthiest gluten free? Thanks! Love your website by the way, has helped me heaps :)
Assistant to 100 Days (Amy) says
Hi Jo. We aren't brand loyal to yeast. Lisa buys her yeast at Earth Fare. I have found Red Star with no added ingredients, too. Look for 100% whole grain GF flours such as oat, millet, and teff vs typical pre-made rice blends. Hope that helps. ~Amy
Claire says
I am so glad your site is here as I change my family's eating habits. I put this link on my pinboard on Pinterest months ago and am just making it now. I am praying it turns out! I used raw honey. That stuff is amazing! Thank you for all your helpful tips.
Maria says
Hello, I don't have a bread machine and would like to make my own bread. I was reading Healthy Bread in 5 minutes a day, but then I see they use vital gluten which I think, is highly processed. Can anyone recommends me a book baking with whole grains? Thanks!!
Assistant to 100 Days (Amy) says
Hi Maria. If you read through the posts here, you will see that many readers have also made this recipe by hand without the addition of wheat gluten. Here are some of our favorite cookbooks which you might find helpful: https://www.100daysofrealfood.com/2012/11/14/cookbook-review-8-of-our-favorites/. ~Amy
Mindy says
Hi there! A couple questions: 1. Have you ever tried this recipe with soaking? If so, what was your process and how was the final product? 2. What kind of yeast are you using? Active Dry or Quick Rise/Bread Machine yeast?? Thanks! I'm excited to try this bread out!
Assistant to 100 Days (Amy) says
Hello Mindy. Lisa has not tried soaking and uses active dry yeast. It is a really tasty loaf! Enjoy. ~Amy
Angela Thomas says
HI! I just wanted to say that I am LOVING this site!! It's really helped to kick start our quest to eat more real food. I just made this bread for the second time and thought I would share some tips that I found. Now, this may be a no brainer for some, but I'm new to making homemade bread. :-) I came across this website that gave some helpful hint for cooking bread: http://sharealikecooking.blogspot.com/2011/02/baking-better-breads-secrets-be-told.html
I do not have a bread machine, so am using my oven. For my first loaf, I followed the recipe and used the cooking tips I found here in the comments. The bread came out out great. However, it wasn't very tall (didn't rise much above the top of the pan) and it was a bit dense. Neither of which really bothered me. But I wanted to see if I was doing something wrong. I found the site above, and the tips made a difference! I let me kitchen aid mixer knead the dough for 8 minutes on level 2. I allowed it to rise once for approx 30 minutes, punched it down, let it rise again for 30 and then after I placed it in the bread pan, I let it rise again. But only for about 10 minutes. All in all, these little tweaks seemed to make a difference. SO, just thought I'd share in case anyone needed any help. Thanks again for taking the time to share your experience with us!
Christine says
Hi. This is my 3rd attempt at making whole wheat bread in a bread machine. The first two sunk in. I saw this recipe on pinterest and decided to try it. Unfortunately, it sunk in again. All ingredients were fresh and I measured everything accurately. I'm about to give away my bread machine... or maybe I have to settle on trying white bread : ( Should I use fast acting yeast instead of dry active yeast? I used a packet of dry active yeast and maybe I need instant yeast... any advice is appreciated!
Assistant to 100 Days (Amy) says
Hi Christine. I'm sorry you've had a couple unsuccessful tries. Have you tried other recipes in your machine with any success? A collapsed middle often indicates a little too much liquid. We typically use active dry yeast. Here is a little more info on some bread machine trouble shooting: http://www.kingarthurflour.com/tips/bread-machine-basics.html. You could always try this recipe by hand. The comment just below yours offers some good advice. Good luck. ~Amy
Renee says
Hi! I've been following your blog for quite a while now. I gained a tremendous amount of weight
During my pregnancy and while looking for ways to lose weight I decided to cut out processed foods. Anyhow,
I've been wanting to make bread for my family and wanted to share my success. I used your pizza dough
Recipe adding a bit if honey and rolled it thinner (to about 1/4") and used large cookie cutters (hearts, stars, circles) and baked the same way as for pizza pockets. I simply sliced each shape as you would a bagel and Success! Perfect sandwich bread! My 4 & 6 year olds love it!
Kris says
Hi
Love the recipe! What is the best method of storing it after baked??
Assistant to 100 Days (Amy) says
Hi Kris. Unless you plan on saving it for a later date, it is best to store it on the counter top in a bread bag or bread box. The fridge will quicken the drying out of the bread. ~Amy
Fi says
Hi, Made this yesterday but it's come out very dense (especially the crust). Any idea where I'm going wrong?
Thanks, Fi
Assistant to 100 Days (Amy) says
Hi Fi. Are use accustomed to baking with whole grains? They do tend to create a more dense loaf. If the crust was overdone, you could try adjusting the cooking time slightly. ~Amy
Nadia says
I ran to the grocery store to buy whole wheat flour to make this recipe. I've been looking for an every day loaf for sandwiches for a while. Can't wait to see how this turns out.
Melissa says
Hi,
I've just purchased my first bread maker and I'm ready to try out this recipe. However, when I went to my local grocery store the only yeast I found has "yeast, and sorbitan monostearate" listed as ingredients. What do you use, does the sorbitan monostearate matter? If just seems like if I am going to the trouble of baking my pen bread then I should do it right!
Assistant to 100 Days (Amy) says
Hi Melissa. Most yeast packets do contain sorbitan monostearate. However, you might find this helpful: http://guide.livecornfree.com/red-star-active-dry-yeast-packets. ~Amy
Jennifer says
Just scanned the comments a little more and I see that this would probably work! Thanks!
Jennifer says
I am excited to try this recipe this weekend - has anyone ever tried it with white whole wheat flour? Any reason this wouldn't work?
Assistant to 100 Days (Amy) says
Hi Jennifer. That should work just fine. ~Amy
Jen S. says
I modified this recipe just a bit. Increase flour to 4.5 cups, and mix half and half with unbleached white flour. Wheat flour does not have enough gluten by itself to make an effective loaf rise well. If you can get your hands on wheat gluten alone, then you would add 1Tbsp. of gluten per cup of flour and then you can use all whole wheat. Increase water to 1 3/4 cup, increase salt to 1 teaspoon. You can also substitute the honey with regular sugar of the same amount if you just want regular wheat bread and/or don't have honey on hand. I bake this in the oven in a 9x5 greased pan, after a single rise of 45 minutes or until dough is 1" or more above side of pan. 400 degrees about 28 minutes.
Denise says
My bread machine has three settings for the size of the loaf - 2.0, 2.5 and 3.0. Do you think I should set my machine to the largest loaf setting for this loaf or the middle one?
Assistant to 100 Days (Amy) says
Hi Denise. This makes a larger loaf so I would use the large setting. ~Amy
Denise says
Thanks! I am definitely trying this!
Dawn says
Hi. Do you have this bread recipe if one were to make it by hand? For instance, how long to let rise, do you let it rise twice, how long to leave it in the oven and at what temp? TIA!
Assistant to 100 Days (Amy) says
Hi Dawn. Many readers have made this recipe by hand. If you scan the comments, you can read up on their experiences. This might also be helpful: http://deliciouslyorganic.net/everyday-whole-wheat-bread/. ~Amy
Kirsten says
Hello, I also have a Panasonic sd-yd250 and I tried your recipe and ended up with a crumbly mess. What setting did you use? All the reviews seem great so I think i just used the wrong setting. Thanks
Assistant to 100 Days (Amy) says
Hi Kirsten. Use the setting for whole wheat. ~Amy
Megan says
I have attempted to bak bread several times and while the loaves were never horrible, they weren't perfect or great sandwich bread. I am so happy that I attempted this recipe, even without a bread machine. I followed the exact recipe, using King Arthur's 100% Whole Wheat. I used a Kitchen Aid Mixer w/ dough hook and I let it rise for about 45 mins, then hand kneeded for a minute or two and let it rise again for another 45 mins. I baked it for about 45 mins at 350 in a loaf pan. It is delicious! The slices came out perfect and it tastes amazing! The middle 2 slices looked a little doughy but still tasted yummy! I had to hide it away from my 5 year old who kept trying to get more! Thanks so much for this recipe!!!
Sarah says
Hi,
I am new to "real food" eating and I want to start making bread for my family. This recipe looks great! I was just wondering if you could tell me how much fiber and protein it has per serving.
Thanks!
Sarah
Assistant to 100 Days (Amy) says
Hi Sarah. Sorry but we do not provide nutrition information on our recipes. These posts help explain why: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/, https://www.100daysofrealfood.com/2012/09/19/why-are-americans-so-concerned-about-protein/, and #9 https://www.100daysofrealfood.com/10-reasons-to-cut-out-processed-food/. ~Amy
Catherine Knowles says
Found this recipe this morning when searching for a new, better whole wheat recipe. I am able to buy organic, locally grown and milled wheat, so I want this to work! Well, it came out beautiful, except it collapsed at one end. Any suggestions?
Assistant to 100 Days (Amy) says
Hi Catherine. I know bread making can be a bit frustrating. Any number of variables could be to blame. Give the recipe another try. Reading through the reader comments will make you feel in good company amongst the many of us who have made many imperfect loaves. :) ~Amy
Catherine Knowles says
Yup - will be doing so tomorrow. The other thing I noticed is that the bread was really dry. So, I might adapt the ingredients just a tad. It might have something to do with the slightly more coarse texture of the locally-milled flour....like you said, hard to determine. Thanks for the reply!
mary says
You need vital wheat gluten also