Simple Honey Wheat Bread

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INTRODUCTION

Simple Honey Wheat Bread is a soft, sweet loaf that you can make at home with simple ingredients. This bread uses whole wheat flour for fiber and honey for natural sweetness. It is a healthier version of many store loaves because it uses whole grains and less refined sugar. If you want other healthy loaf ideas, try a healthy vegan gluten-free banana bread for a gluten-free sweet snack.

This recipe fits well in a simple home kitchen. It is a lighter option when you want fresh bread without heavy fats. It also works well for meal prep because you can slice and freeze loaves for the week. The loaf is soft, has a pleasant honey flavor, and goes well with both sweet and savory toppings.

WHY YOU WILL LOVE THIS RECIPE

You will love this Simple Honey Wheat Bread for a few clear reasons. First, it uses whole wheat flour which adds fiber and keeps you full longer. Whole grains make it a better choice for people who want a balanced meal. Second, the recipe is easy to follow and great for meal prep because you can bake two loaves at once and freeze one for later. Third, this is a good option for people watching their sugar intake because honey adds natural sweetness without refined sugar.

This bread is a great choice as a lighter option for daily sandwiches or toast. If you want a festive loaf with a twist, you might enjoy a soft, shaped holiday bread like a cheesy Christmas tree bread for special days. For everyday meals, this loaf pairs well with soup or salad and helps make a balanced plate.

HOW TO MAKE Simple Honey Wheat Bread

This section shows the full recipe and the simple steps. The recipe yields two 9×5 loaves that freeze well and slice easily. This is a great recipe for a healthy version of homemade bread you can make often.

EQUIPMENT NEEDED

• Stand mixer with dough hook (or a large bowl and a wooden spoon if kneading by hand)
• 2 x 9×5 inch bread pans, lightly greased
• Pastry mat or lightly floured counter for shaping
• Instant-read thermometer (optional but helpful)
• Plastic wrap and a clean towel for covering dough
• Small bowl for egg wash

Ingredients You’ll Need :

2 cups warm milk ((about 110-115 degrees)), 1-1/2 Tbsp instant yeast, 1 tsp sugar, 1/2 cup warm water, 2-1/2 cups whole wheat flour, 3 to 3-1/2 cups bread flour or all purpose flour ((start with 3 and add more as needed)), 3 Tbsp shortening ((I like butter flavored)), 1/4 cup honey, 1 Tbsp salt, Egg wash: 1 egg whisked with 1 Tbsp water

STEP-BY-STEP INSTRUCTIONS :

Put the warm milk in your mixer bowl and sprinkle the yeast and sugar over it. Mix together and let sit for 5 minutes to make sure the yeast activates and gets foamy.
Add the water, whole wheat flour, 3 cups of the bread flour, shortening, honey, and salt.
Let the mixer knead on low speed for 2 minutes with the dough hook attachment, scraping down as needed. Add small amounts of bread flour, up to another half a cup, until the dough is the right consistency, (you want a soft dough that is easy to work with, but you want it to feel tacky, but not stick to your fingers. You do NOT need to use the whole additional amount.) Continue to let the mixer knead for another 2 minutes when it is the right consistency.
Scrape the dough in to a ball in your bowl, cover the bowl with plastic wrap and a clean towel and set in a warm place to rise for 1 hour or until it has doubled in size. (I turn the oven on at the lowest temperature for just 1 minute, then turn it off and put the mixing bowl in there.)
Turn the dough out on to a lightly floured pastry mat or counter, and knead for a minute, then divide the dough in two equal portions.
Roll out each piece of dough just slightly then fold over in thirds, (pressing together with the heel of your hand), tuck in the ends, and place the bread with seams down in two lightly greased 9×5 bread pans.
Cover the pans lightly with plastic wrap and let the loaves rise another 30 minutes.
When ready to bake, preheat oven to 350.
Remove plastic wrap, brush the loaves gently with egg wash, then bake the loaves at 350 for about 30 minutes. (Bread should register 190 degrees with an instant read thermometer to be fully baked, but not overbaked.
Optional: gently brush some melted butter on the top of each loaf as soon as it comes out for a softer crust.
Remove from the oven and let cool 10 minutes before popping the loaves out of the pans on to a cooling rack.
Bread should cool for a minimum of 30 minutes before slicing!

HOW TO SERVE Simple Honey Wheat Bread

Serve this bread warm with a light spread of butter, nut butter, or low-sugar jam. For a healthy breakfast, top a slice with Greek yogurt and fresh fruit or with avocado and tomato for a savory option. Keep portions to one or two slices per meal if you watch calories; a single slice with protein and vegetables makes a balanced plate.

This loaf is also great for sandwiches. Use lean protein like turkey, grilled chicken, or hummus with plenty of salad greens. It helps form a high protein meal when you pair slices with lean meat or Greek yogurt on the side. Pair with a fresh salad like a crispy honey roasted butternut salad for a bright, healthy plate.

STORAGE & FREEZING : Simple Honey Wheat Bread

Store cooled loaves wrapped in plastic or in an airtight container at room temperature for up to 3 days. For longer storage, slice the loaf and place slices in a freezer bag with parchment between slices, then freeze up to 3 months. When ready to use, toast frozen slices straight from the freezer.

For best texture after freezing, let slices thaw at room temperature for 10 minutes, then toast or warm in the oven. This method makes the bread perfect for meal prep and keeps your weekly lunches quick and easy.

SERVING SUGGESTIONS

• Breakfast: one slice with a soft-boiled egg and a small piece of fruit.
• Lunch: two slices with turkey, spinach, and mustard, plus a raw veggie side.
• Snack: toasted with a smear of nut butter and banana slices.
• Balanced side: pair a sandwich with a clear vegetable soup or a simple salad to add fiber and vitamins.

This bread is a great base for meals that aim to be heart healthy and balanced. For a sweet snack, serve with a light honey drizzle and ricotta, keeping portion size small.

VARIATIONS

• Healthier version: Reduce shortening to 1 tablespoon and replace 1/4 cup of bread flour with oat flour for extra fiber. You can also use a mix of milk and unsweetened applesauce to lower fat. This creates a lighter option with more whole-grain benefits.
• High-protein or lower-carb version: To make a higher-protein loaf, add 1/2 cup vital wheat gluten and replace up to 1 cup of the bread flour with a low-carb flour blend such as almond flour plus a scoop of unflavored whey protein powder. Note: texture will change, and you may need to adjust liquid. This can make a denser, high protein meal slice that is more filling and better for those watching carbs.
• Air fryer or oven-baked version: You can bake a single small loaf in a large air fryer by reducing time and temperature — try 320°F for 18–22 minutes for a 6×4 pan, checking doneness with an instant-read thermometer. The original oven-baked method in the recipe is best for two 9×5 loaves.

For a sweet treat after bread, consider a simple dessert like chocolate-covered honeycomb as a fun once-in-a-while pairing.

FAQs

Q: Is this bread good for weight loss?
A: This loaf can fit into a weight loss plan when you control portions and pair slices with protein and vegetables. Whole wheat adds fiber which helps you feel full, so it can be a good choice for those who want a balanced, lower-calorie meal.

Q: Can people with diabetes eat this bread?
A: People with diabetes can enjoy this bread in moderation. Whole wheat and honey will affect blood sugar, so keep portions small and pair slices with protein or healthy fat to slow glucose rise. For strict diabetic-friendly bread, speak with your doctor or dietitian and consider lower-carb changes.

Q: How long does the bread last in the fridge?
A: Bread stored in an airtight container in the fridge can last 5–7 days, but refrigeration can dry bread faster. Freezing sliced bread is better for longer storage.

Q: Can I make this recipe gluten free?
A: This exact recipe is not gluten free. For a gluten free version, use a tested gluten free flour blend and add binders like xanthan gum. Baking time and texture will change, so follow a gluten-free loaf recipe for best results.

Q: Can I use all-purpose flour instead of bread flour?
A: Yes. The recipe lists either bread flour or all-purpose flour. Bread flour gives more chew and structure, but all-purpose will still work. You may need a small adjust of flour amounts.

Q: Is this bread heart healthy?
A: Using whole wheat and limiting added fat helps make this loaf a more heart healthy choice than some commercial breads. Use moderate portions and pair with vegetables and lean protein for a heart-healthy meal.

MAKE-AHEAD TIPS FOR Simple Honey Wheat Bread

• Make extra loaves and freeze sliced portions. This is great for quick breakfasts and makes meal prep easy.
• Bake the night before for fresh toast in the morning. Cool, slice, and store in a bread bag.
• To save time, mix dough in the evening, let it rise in the fridge overnight, then shape and bake in the morning. This slow rise can improve flavor and fits busy schedules well.
• For quick meal prep, toast several slices and keep them in the fridge for easy sandwich assembly all week. Pair toasted slices with lean proteins to create a high protein meal in minutes.
• If you want to serve a party or brunch, bake ahead and reheat loaves at low oven heat for 5–7 minutes before serving.

If you enjoy trying new pairings, you can plan a simple menu with this bread and a cocktail guide like crafting the perfect Negroni for an adult gathering. The drink link is a note for party planning and not a part of everyday healthy meals.

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