Simple to make, and so delicious! This honey wheat bread is perfect for beginner bread makers, or those wanting a homemade whole wheat bread that is still light and fluffy!
There is just nothing like fresh baked, homemade bread. Unless of course, if you slather it with butter, jam, or honey. It’s like a treat, almost a dessert in our home.
When I make bread, I typically make double or triple batches. This gives me enough to make sandwiches for a couple of days. My family normally will scarf an entire loaf while the others are cooling, it’s so good.
This honey wheat bread is our favorite homemade wheat bread recipe.
What flour should I use?
You can use store bought whole wheat flour, if you’d like. I haven’t found whole wheat bread flour, so when I use store bought, I use whole wheat pastry flour.
You can also mill your own flour using a grain mill and wheat berries. There is a huge difference in flavor. Having fresh milled wheat flour is amazing, and it since it contains the whole part of the wheat berry, it can be more nutritious.
Ingredients you need:
- Warm water
- Yeast
- Honey
- Butter
- Whole wheat flour
- All purpose flour
- Salt
Making your homemade bread
- In a large mixing bowl, dissolve the yeast in the warm water.
- Stir in honey and allow yeast to proof.
- Add cooled melted butter, and begin adding flour.
- Mix together by hand, then knead, or mix in mixer on medium speed, then knead.
- Allow to rise in covered bowl until double in size, then punch down to remove air bubbles.
- Knead again, then shape into loaves. Place in prepared bread pans.
- Bake in oven, then remove to cool before slicing. Brush butter on top if desired, while still warm
- Store leftovers in bread bag for best results.
Whipped butter with pumpkin
How much flour can I get if I mill my own?
Most wheat berries come in 4-50 pound bags, that can be stored in a cool, dark place for up to 20 years. You can store the berries in food safe buckets, glass jars, or even Rubbermaid type containers.
One cup of berries of soft white wheat can give you about 2 cups of flour. You can mill your flour, milling 5-6 cups of berries each time to save time and have flour on hand.
What if I am sifting the fresh milled flour?
If you are needing to sift your milled flour, you will want to mill about 1 1/4 cups of berries for each cup of flour needed.
How do I store extra fresh milled whole wheat flour?
It’s best to store the whole wheat flour in the freezer to help keep the nutrients longer. To use, allow it to come to room temperature before you add it to the bread.
Ideas to spread on this homemade bread
- Butter and honey
- Black berry butter
- Pumpkin butter
- Whipped butter with pumpkin
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Honey Whole Wheat Bread
Ingredients
- 2 cups warm water
- 3 Tablespoons active yeast
- 1/2 cup honey
- 1/2 cup butter, melted and cooled
- 6-7 cups whole wheat flour
- 2 teaspoons salt
Instructions
- In a large mixing bowl, dissolve the yeast in the warm water.
- Stir in honey and allow yeast to proof for 5 minutes.
- Add cooled melted butter, and begin adding flour one cup at a time, mixing after each addition.
- Mix together by hand, then knead, or mix in mixer on medium speed, then knead for 7-10 minutes.
- Allow to rise in covered bowl until double in size, then punch down to remove air bubbles.
- Knead again for 5 minutes, then shape into loaves. Place in prepared bread pans.
- Bake in oven, then remove to cool before slicing. Brush butter on the top while still warm, if desired.
- Store leftovers in bread bag for best results.
Notes
Add flour in 1 cup at a time, stirring after each addition. You may not want to add all the flour. Your dough will need to be "sticky" a bit in order to keep the bread light and soft.
When using fresh milled wheat flour, it takes a bit longer to absorb the liquid, so you will want the dough to rest during the kneading time. 5 minutes knead, 5 minutes rest, then 5 minutes kneading. This will allow it to absorb the liquid so you don't over add flour.
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