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Whole Wheat Honey Bread

This bread is hearty and soft with a touch of sweet. Perfect for sandwiches and toast.
Course Bread
Cuisine American
Prep Time 1 hour 20 minutes
Cook Time 40 minutes
Total Time 2 hours
Servings 24 servings
Calories 64kcal
Author Dora Stone


  • 2 ¼ cups Whole wheat flour
  • ½ cup Wheat bran
  • ½ cup Oat flour
  • 1 tbsp. Active dry yeast 1 pkg
  • 1 tsp. Salt kosher
  • 1 tbsp. Oil canola
  • cup Honey
  • 1 ¾ cups Water warm


  • In a large bowl combine the oil, active dry yeast, water, and honey. Stir and set aside for 5 to 6 minutes or until the mixture bubbles and foams.
  • Spray 1- 8×5 loaf pan with cooking spray.
  • In a medium bowl combine the flours and the salt. Add the flour mixture to the wet ingredients 1 cup at a time, mixing with a wooden spoon until all flour is incorporated.
  • Turn the dough out into a lightly floured surface and knead for 8 to 10 minutes, or until the dough is smooth and elastic. To test if the dough, insert your thumb into the dough for 5 seconds. If your thumb comes out clean the dough is ready.
  • Preheat oven to 350F. Shape the dough into a loaf and place in the pan. Cover with a dish towel and let rise until it doubles in size, for about 1 hour.
  • Bake bread on the center rack of the oven for about 40 min. or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
  • Cool completely on a rack before slicing.


To make this vegan, you can substitute the honey for agave nectar
Recipe adapted from Orangette: Rancho la Puerta Whole Wheat Bread


Calories: 64kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 82mg | Potassium: 71mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg