The best honey wheat bread recipe |

Homemade Honey Wheat Bread

Fluffy, moist wheat bread with a hint of sweet honey.
Course Bread
Author Kami -


  • 2 packages yeast 4.5 teaspoons
  • 2 teaspoons sugar
  • 1/2 cup warm water 100-110 degrees
  • 1 12oz. can evaporated milk
  • 1/4 cup water
  • 2 tablespoons oil
  • 2 tablespoons shortening melted
  • 1/2 cup honey
  • 2 teaspoons salt
  • 2 cups whole wheat flour
  • 3 cups all purpose flour
  • 2 tablespoons butter


  1. In a medium bowl start the yeast mixture by adding the yeast, sugar and water. Make sure the water is warm but not scalding. If the water is too hot it will deactivate the yeast. Set mixture aside.
  2. In a mixer with a bread dough hook, add evaporated milk, water, oil, melted shortening, honey, salt and wheat flour. Mix until combined. Add yeast mixture (which should be rounded and puffed). Mix until yeast mixture is incorporated. Let mixture rest for 15 minutes.
  3. Add all purpose flour until dough begins to pull from the side of the bowl. Mix with bread hook for 5 minutes on medium speed or by hand for 10-15 minutes.
  4. Butter the inside of mixing bowl so dough does not stick as it rises. Cover with plastic wrap or a damp cloth. Let the dough rise until it doubles in size, about 45 minutes at room temperature.
  5. Punch down, split into 2 equal sections and roll into a loaf shape. Place each half into a buttered 9x5 inch loaf pans. Butter the top of dough with remaining butter. Cover with plastic wrap. Let rise for another 30-45 minutes until doubled. Place a shallow dish of water in the oven on the bottom shelf below the bread pan during baking. Preheat the oven to 375 degrees.
  6. Remove plastic wrap and bake for 30-35 minutes or until bread is golden brown.

Recipe Notes

The shallow dish of water helps moisten the bread during baking so it doesn't form a hard crust. Use a pie tin for the water and place it on the lowest rack then put the bread above it on a middle rack.