Honey Wheat Bread Machine Recipe to Build Your Confidence

Home » Honey Wheat Bread Machine Recipe to Build Your Confidence

Sneak Preview: This Honey Wheat Bread Machine Recipe is an exceptionally light and soft sandwich bread with whole wheat flour and white bread flour. You’ll be making this recipe on repeat! If you prefer, make this recipe with a stand mixer or by hand. See details in the recipe notes.

sliced loaf of honey wheat bread machine bread

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If you are trying to wean your family (or yourself) off white bread, this recipe for Bread Machine Honey Wheat Bread is the “next step.”

The texture is light, moist, soft, and oh-so-tasty. The crust will be tender–not tough when you follow my bread machine method.

This recipe for Honey Whole Wheat Bread is back by popular request. It was one of the first bread recipes published on this blog in 2009.

I have added new pictures along with answers to some of your questions. I hope you have a chance to try this delightful and healthy bread.

uncut loaf of  whole wheat bread

Why use a bread machine to make this wheat bread?

Use the DOUGH cycle on a bread machine because it does the best mixing and kneading. However, take the dough out of the bread maker pan at the end of the dough cycle.

After shaping by hand, allow the dough to rise again, then bake your loaf in a conventional oven. Taking control of the baking process will produce a superior texture and crust.

Honey Whole Wheat Bread made into sandwiches

Do bread recipes with whole-wheat flour take longer to rise?

Yes, they often take longer.

“You may have to give your whole wheat dough more time to rise than you would white dough, thanks to the heavy germ and bran particulates.”
Smithsonian.com

What if the wheat dough has not doubled in size by the end of the “dough” cycle?

Slow proofing frequently happens with whole wheat recipes in a bread machine. Using your bread machine to mix, knead, and bake is a common cause of dense bread.

Since we are only using the bread machine to mix and knead the dough, leave the dough in the bread machine pan a bit longer at the end of the dough cycle. Set your timer to remind yourself to check back in a few minutes.

When the dough doubles in size, remove it from the bread maker pan and shape it.

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What about using Vital Wheat Gluten? Many recipes using whole wheat flour call for Vital Wheat Gluten to boost the rising ability of the dough.

Since this recipe calls for half whole wheat flour and half bread flour, there is enough protein in the bread flour to provide an energetic rise without the additional gluten. Here is a recipe for 100% whole wheat bread you can make with your bread machine where Vital Wheat Gluten is optional.

Sliced Bread Machine Wheat Bread

Can I use regular dry yeast instead of instant?

Yes. You can substitute active dry yeast, but your dough may be a little slower to rise. Add an additional 1/4 teaspoon.

How do I know which size bread pan to use?

For this recipe, the ideal bread pan will hold 1 quart of water. (Measure it out, if necessary.) I hesitate to recommend a pan by size. The degree of the slope can make a difference. This applies to any bread recipe. The following secret might help you.

“It (the shaped dough) should be no higher than 1/2 inch from the top of the pan. If there is too little dough for the pan, use a smaller pan. If there is too much dough, remove some and bake it as a roll, or save it to add to your next batch of dough.”
The Bread Bible by Rose Levy Beranbaum

If you don’t have the “perfect” pan, err on the side of slightly too big for the amount of dough. A pan that’s too small may cause the dough to rise too high and fall or wrinkle as it cools, although a few minor wrinkles are normal.

Another option is a Pullman pan– the 9x4x4-inch size. The taller sides and a top make it excellent for making sandwich bread.

partially sliced honey wheat loaf sitting next to a Pullman pan
Honey Whole Wheat Bread baked in a Pullman pan makes perfect sandwich slices.

Ingredients and substitutions:

  • WATER: I prefer to use spring water in all my bread. If you don’t have it, tap water is fine.
  • MILK: Whole milk, 2%, or fat-free dairy milk–any of them will work. However, using milk with a higher fat content will make your bread more delicious and tender.
  • HONEY: Honey brings more to the table than just sweetness. It also has hygroscopic properties that help to keep your bread moist. Maple syrup could be substituted, but it is not as sweet and may be more watery.

    Brown sugar is another option. If using substitutions, be sure to check the consistency as the bread mixes and make adjustments as described in this post.
  • BUTTER: Vegetable oil can be substituted for butter if necessary.
  • SALT: I use table salt or sea salt. If you use Kosher salt, add from 1/4 to 1/2 teaspoon more.
  • WHOLE WHEAT FLOUR: White whole wheat flour is a good substitute for whole wheat flour, especially if you are baking for someone who prefers white bread.

    Another option is to use 1/4 cup wheat germ and 3/4 cup all-purpose flour per cup of whole wheat flour.
  • BREAD FLOUR: You may substitute all-purpose flour, but your bread won’t have the same amount of protein. This means the bread may turn out somewhat denser and a bit heavier.

    On a side note: please measure your flour carefully. Use a digital scale for accuracy.
  • BREAD MACHINE YEAST: Bread machine and instant yeast are the same things. They are perfect for a bread machine, so that’s all I use. If you only have active dry yeast, use 1/4 teaspoon more than called for in the recipe. It no longer needs to be dissolved first, but you can if you prefer.

How to mix this Honey Wheat Bread Machine recipe in a bread maker:

milk in bread machine pan

Make sure blades are in place. Add warmed milk and water to your bread machine pan.

adding instant yeast last

Add remaining ingredients with the yeast last.

checking texture of the wheat dough as it mixes

Start the machine using the “Dough” cycle. Open the lid after one minute to ensure the paddles are engaged correctly and the dough is starting to clump. After 15 minutes, open the cover and observe the dough. If necessary, add flour (1 tablespoon at a time) to the dough until the dough sticks to the side and pulls away cleanly. If the dough is too dry, add water 1 tablespoon at a time until the dough looks right. (See the video.)

what the dough should look like at the end of the kneading cycle

Your dough should be smooth and elastic towards the end of the kneading cycle.

after the dough has doubled in size

When the DOUGH cycle ends and the dough is doubled in size, remove the dough from the pan to a floured surface.

How to shape the honey wheat dough into a loaf:

rolling out the dough.

Use a rolling pin to roll into a rectangle of approximately 9 x 14 inches.

measuring the dough.

Use your bread pan as a quick guide to be sure it is wide enough.

shaping the loaf.

Roll up the dough, starting from the short side. Pinch edges together. Turn ends under and pinch.

shaped loaf in the pan.

Flip the cylinder of dough so that the seam is underneath.

covering the loaf to proof with a shower cap.

Cover the dough with a cheap shower cap or tea towel. Preheat the oven about 20 minutes before you think the loaf will be ready to bake.

loaf of bread after proofing, before going into the oven.

When the dough peeks above the edge, place the loaf into a preheated oven to bake for 25-30 minutes. The internal temperature should reach 190˚F. Test with a quick-read thermometer. If necessary, protect the top from becoming too brown by loosely laying a piece of foil on top about halfway through the baking process.

after baking--turning out onto a cooling rack.

After about 15 minutes, turn your loaf onto a cooling rack. Let it cool for at least an hour before slicing with a serrated knife.

Frequently Asked Questions about making bread machine wheat bread:

Can I use all whole wheat flour and leave out the white flour?

No, not in this recipe. Some call this a “light” whole-wheat loaf since it is not 100% whole wheat.

Suppose you want bread with 100% whole-wheat flour. You will need more moisture, which makes working with the dough more difficult. Better to look for a good recipe where the amounts have been worked out and tested accordingly.

Why does my whole wheat flour smell funny?

A sour, musty smell is the most apparent sign of spoilage. The higher oil content contributes to rapid aging.

What is the best way to store whole wheat flour?

I store mine in a plastic bag in our second refrigerator. According to OurEverydayLife.com“The best way to slow this process is to keep your whole wheat flour in the freezer. It can last for up to six months when frozen in an airtight container and up to four months in an airtight container in the refrigerator.”
–Brynne Chandler

How long can I store whole wheat flour?

According to the Whole Grains Council.org
“In general, whole grain flours spoil more quickly than intact grains because their protective bran layer has been broken up, and oxygen can reach all parts of the grain. If stored properly in airtight containers, most whole-grain flours and meals can be kept for 1 to 3 months on a cool, dry pantry shelf or 2 to 6 months in the freezer. ” 

Does it matter what kind of honey I use?

I use whatever honey I have on hand.
Judith Fertig, in her book The Artison Bread Machine, says,
“Medium-flavored honey, such as clover or wildflower, is best for artisan bread machine doughs.”


If you have questions or suggestions, email me privately to Paula at saladinajar.com. Hope to see you again soon! Paula

Honey Whole Wheat Bread

Honey Wheat Bread Machine Recipe

This Honey Whole Wheat Bread recipe will make one fabulous loaf of whole wheat bread. "Healthy" never tasted so good.
5 from 40 votes
Prep Time 20 mins
Cook Time 30 mins
Additional Time 2 hrs 15 mins
Total Time 3 hrs 5 mins
Course Savory Bread Machine Loaves and Yeast Rolls
Servings 12 slices

Ingredients

  • ½ cup water - 114 gr
  • ½ cup milk - 114 gr
  • ¼ cup honey - 84 gr
  • 1-1/2 tablespoons butter - 21 gr
  • 1-1/2 teaspoon salt - 9 gr
  • 1-1/2 cups whole wheat flour - 180 gr
  • 1-1/2 cups bread flour - 180 gr
  • 1-1/2 teaspoon bread machine or instant yeast - 4.5 gr

Instructions
 

  • Place all ingredients in the bread machine pan in the order given.
  • Select the DOUGH cycle and start. After 12-15 minutes, open the lid and check your dough. If necessary, add more flour one tablespoon at a time until dough forms a ball that sticks to the side but then pulls away. If the dough is too dry and won’t stick to the side even for a moment, add water one tablespoon at a time.
  • At the end of the dough cycle, the dough should be double in size. If not, leave it in the machine to rise until it doubles. (Whole wheat often takes longer to rise.) Remove the dough to a lightly floured surface and press or roll out into a rectangle shape of approximately 10 x 14 inches.
  • Roll up the dough from the short side and pinch the seam to seal. Tuck ends under. Place into a greased loaf pan (2-quart capacity) with the seam side down. The dough should fill the pan halfway. Cover with a tea towel or wax paper. Allow the bread to rise until the dough is just peeking over the top of the pan. This second rise may take 30 minutes to 1 hour, or even more if the ambient temperature is cool.
  • Preheat oven to 375˚F and bake for 25 – 30 minutes until internal temperature reaches 190˚F. Cover with foil halfway through baking time to prevent excessive browning.
  • After 15 minutes out of the oven, remove your loaf from the pan. Allow it to cool on a wire rack before slicing to prevent squashing.

Video

Notes

Directions for making bread with a stand mixer or by hand:
  • To make this recipe in a heavy-duty stand mixer:  Add ingredients to the bowl in the same order. Turn on LOW to mix until all ingredients are moistened. Then, using a dough hook, turn the speed to 2 or 3. Continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
  • If making by hand: Combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface. Knead with your hands until the dough becomes smooth and elastic. Kneading will likely take 10-20 minutes, depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate the dough gently and shape it as directed in the recipe.
  • Please note: If you only have active dry yeast, use 1/4 teaspoon more than called for in the recipe. It no longer needs to be dissolved first, but you can if you prefer.

Nutrition

Nutrition Facts
Honey Wheat Bread Machine Recipe
Serving Size
 
1 slice
Amount per Serving
Calories
 
151
Calories from Fat 18
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Cholesterol
 
5
mg
2
%
Sodium
 
310
mg
13
%
Carbohydrates
 
29
g
10
%
Fiber
 
2
g
8
%
Sugar
 
6
g
7
%
Protein
 
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Paula Rhodes
Course: Savory Bread Machine Loaves and Yeast Rolls
Cuisine: American
Keywords: bread flour, bread machine recipe, bread recipe, honey loaf, whole wheat flour
Like this recipe? Thanks for leaving a 5-star rating inside the recipe at the top! 🤩

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Recipe Rating




69 Comments

  1. I made this bread today and it turned out great. I didn’t have milk so I bumped the water to 3/4 cup and used 1/4 cup of cream. I also added 1/4 cup of sunflower kernels because I like the extra texture. Thanks for my new go to light wheat bread recipe.

    1. I like both of your variations. I’m thinking the sunflower would add great taste, too.

  2. I plan to make this bread today and wondered if buttermilk could be substituted for the milk… or would that even be good??? I love buttermilk in baked goods but didn’t know if this combo would work. Thanks!

    1. Jennifer, I have not tried it. I do have some favorite bread recipes that call for buttermilk or yogurt and they are wonderful. Worth a try. Let me know how your bread turns out.

  3. What to do if it didn’t rise completely after putting in loaf pan? Is just to the top of pan but not 1 inch above and has been resting for a couple of hours…

    1. Hi Justina,

      How big is your pan? How warm is the room where the pan is sitting? If the bread has almost doubled in size, go ahead and bake it. Since this reply is too late for that loaf of bread, I hope it turned out good for you.

  4. Hi Paula,
    Can I just have the bread machine cook the dough instead of take it out and bake it in the oven?

    1. Yes, you can. I used to do it that way but I wasn’t crazy about the results. It is easier. No harm in trying.

  5. Edel Summers says:

    5 stars
    Foolproof and so good! Soft and delicious.

  6. HoHoHo… finally successful after 2nd attempt on this recipe 😂😂😂

    (p/s: with a Divine instruction, I put that pan at 1 level lower from the middle of the oven; in that position, the top brown to perfection throughout the 30mins baking without needing the foil shield)

    1. Divine instruction is the best, don’t you think?

  7. I have probably my sixth loaf of this bread proofing now. We have enjoyed this bread, obviously, and your sharing of using the bread machine to do the hard work and then do the final touches and cooking in the oven are a game changer for me in all of my bread making. Thanks for this recipe as well as the others you’ve shared. Your tips, back stories, and blog are fun to read and easy to follow.

    1. Hi Judy,

      Thank you for your kind words. I agree with you that learning to use a bread machine along with your oven is a game-changer. Thanks again for the encouraging words. pr

  8. I tried this bread yesterday and it was a grand success! The recipe is perfect, the texture and taste were amazing!

    I love the fact that you’ve taken so much time to explain the bread machine process. It was very insightful for a newbie bread machine purchaser, such as myself. I made bread using my hands for kneading until it got too demanding on my hands. Realizing my love for baking breads, my parents gifted me a bread machine.I tried couple of breads in the machine and was not satisfied with the results. When I stumbled upon your website, I thought I hit a gold mine!

    After yesterday’s success, I am keen to try more recipes from your website!

    1. Hi Prajakta,

      I can’t tell you how encouraging your comment is to me. Thanks so much for letting me know. I hope you have many more bread success stories in your future.

    2. @Paula,

      I just wanted to pop in and mention that I successfully made following few changes to this base recipe:

      1) Replace milk with buttermilk (same quantity)
      2) Replace honey with maple syrup (same quantity)
      3) Add 2 Tbsp of Milk Powder

      Like I said before, your recipe was perfect!

      1. Prajakta,

        All of your changes make perfect sense. As I always say, when you make bread yourself, you can tweak it to your own preferences and sometimes, to what you already have in your kitchen. Right? I’m so glad you wrote so that other people can try this if they want to.

  9. Hi Paula,
    What kind of salt do you use in your bread recipes? Kosher,sea,course,table? I have been looking at so many bread recipes lately and everyone has a different idea of which salt is best to use. I also know that different kind of salts require different kind of measurements. I would like your input on this since I highly regard your bread making skills and I use my bread maker a lot for kneeding.
    Thanks for your response. 🦋

    1. Hi PattiAnn,

      (I like your name.) That is an excellent question!! I use Kosher these day–Diamond Krystal Kosher salt, to be specific. In past years, I used table salt. I haven’t changed the amount since I switched to Kosher to be honest. Since table salt is more dense, that means my bread is not as salty as it used to be, but that’s OK with me. I might be slightly liberal in my measuring since I know Kosher salt is lighter in density.

    2. @Paula,
      Got it. I have been using k-salt in my breads & fine sea salt in my sweet breads & muffins. I actually think k-salt tastes saltier than table salt but maybe that’s just me.

      As for my name, I’m really a Patricia Ann. But one day, a college friend yelled out to me “Hey, PattiAnn ” and the name just kinda stuck.
      Have a good day 🍞🥖🥯

  10. Hi Paula. I am going to make this in my bread machine tomorrow. One question on the yeast. I dont have bread machine yeast, just active dry on hand. My machine says to put yeast on the very top. Should I still go ahead and proof it first and add it as the first layer like you mentioned? Thanks so much. Cant wait to try it. Also, would evaporated milk work instead of regular?

    1. Hi Daisy,

      Active-dry yeast and bread machine yeast are now interchangeable. You no longer have to dissolve it. When you’re putting all your ingredients into the machine, add the yeast last on top of the flour just like the directions say. It’s still OK to proof active-dry yeast first if you want to (old habits die hard for some people), but it’s not necessary. One warning, active-dry yeast does not give as fast a rise as bread-machine yeast so you may have to allow extra time. Here is a really good article about this subject.

      I’ve never tried using evaporated milk in this recipe, but I can’t imagine why it wouldn’t work. Hope the recipe turns out great for you.

  11. This bread is currently in my oven and I’m so excited for the end result! I LOVE the artesano honey wheat bread but dislike the use of palm oil. (Save the rainforest!) If I master this recipe it will be my family’s weekly bread loaf for all uses. I feel confident in my ability because of your thorough instructions and helpful tips to yield the best results. So thank you for your dedication and time!

    1. Alda,

      Thanks for your kind words. Of course, the proof is in the pudding. How did your recipe turn out?

  12. Do you think one could apply the tangzhong method to this recipe? I just jumped over from your cheese bun recipe which uses this technique and I was hoping to find a whole wheat bread recipe that I could try it with. The cheese buns were exceptional!

    1. Vivian,
      I have not tried it with this particular recipe. Here’s what I would do. Go to this recipe: https://saladinajar.com/recipes/favorite-dinner-rolls-2/ Substitute 1/2 to 1 cup of whole wheat flour for the white flour. Proceed as usual. This recipe also includes the Tangzhong method. It’s actually the very same recipe as the cheese rolls without the cheese. I haven’t actually tried it, but I’m pretty sure this recipe would be fabulous with a some whole wheat flour

    2. @Paula, Love your site. I had given up on my bread machine but thanks to you I am back to making your bread every week.

      1. Hi Debbie,
        Comments like these keep me going. Thanks so much for your kind thoughts.

  13. Thank you for sharing this recipe. For a few years now, I have made a different whole wheat bread recipe which my family loved but I thought came out a little dense and dry. I tried this recipe on a whim and was pleasantly surprised by how soft and spongy the bread came out. I did not need the 1/2 cup bread flour that was set aside and maybe needed couple more tablespoons of water. I used 8.5 X 5.5 pan and baked for 25 minutes. Next time I will pull this out of the oven a few minutes early since the top was quite brown.

    Thank you again for the wonderful recipe.

    1. Edit: 8.5 x 4.5 bread pan

    2. Glad it worked for you. About the too-brown top, can you move it to a lower shelf? Or you might want to throw a piece of aluminum foil over the top when it is as brown as you like. Pulling it out earlier might leave you with a gummy loaf that isn’t done all the way to the middle. Just some thoughts…

      Thanks for writing.

  14. Have you ever doubled your recipe in the bread machine? Does it change the way it tastes or raises? I was wanting to do a double batch in 1 bread machine, then split the loaf between two bread pans to make more bread quicker. I didn’t know if it would mess with the bread at all?

    Thank you!

    1. Hi Megan,

      You have asked a very good question. I should write an entire post about this subject. Let me try to put this in a nutshell.

      It’s normally not a good idea to double a bread recipe for a bread machine. Here are some factors to consider: If you use any recipe containing more flour than the machine was designed for, it may result in bread that isn’t kneaded very well and/or over stress the motor of the machine. You’ll be able to hear it straining. Check your bread machine manual and see how much flour is called for in their recipes. Doubling this particular recipe would require 6 cups of flour which is more than any home bread machine I know about is designed to use. Most have a limit of 4-4 1/2cups, some 3 cups, and some small machines, even less.

      Here’s what I do when I want a double batch. Start the first batch and let it run through the kneading portion of the DOUGH cycle (usually around 20 minutes but machines vary). When the machine goes quiet, remove the dough to a greased bowl, cover and set in a warm place to proof. Reset the machine and start with your second batch. Let that second batch stay in the machine until the DOUGH cycle completes or the dough has doubled. Shape both loaves and bake in your conventional oven.

      Alternate method for a double batch: Obtain a second machine. Since I only use the DOUGH cycle, I have an old one that works just great when I only use it for mixing and kneading. I know several people who use a garage sale model for this purpose.

      And now I’m going to write an entire article about this subject. Thank you for the idea.

  15. Hi Paula, thank you so much for such an easy and wonderful recipe! I have followed so many whole wheat bread recipes and also threw away quite a few loaves because they either over proofed or came out too dense! I made the bread today and it came out so fluffy and soft! I only used 5 tbsp of the bread flour from the reserved 1/2 cup and then used about 1 more tbsp for the rolling. However, I did find it hard to roll because the dough was too soft and sticky, not like yours though. Perhaps I should have used more flour or less water? If I wanted to decrease the salt amount, what would you recommend so that it won’t affect the rising and texture of the bread? One more question: I used a 9.5″x5.5″ loaf pan. If I wanted the bread to come out higher, should I used a 8.5 pan with the 3 cups of flour?

    1. Hi Agnes,

      Congratulations on your successful loaf. To answer your questions: You could use a little more flour when rolling out the bread if it is too sticky. Using a silicone mat to roll the dough on might allow you to use a little less flour. When the bread was in the pan, did it stick and then pull away cleanly at the end of the kneading portion of the cycle? That’s your goal for this recipe.

      Be careful about decreasing the salt amount. Salt is an important partner with yeast. Using yeast without salt is like driving a car without brakes. The yeast will rise too fast and too high, then crash and leave you with a short squatty loaf. If you want to decrease the salt, start by experimenting with a 1/4 teaspoon less each time. When the bread no longer turns out to your satisfaction, you’ll know you have gone too far.

      On the loaf pan, you are correct. Using a smaller pan with make the loaf higher, all other things being equal.

      Happy Bread-Eating!

    2. @Paula,
      Thank you for your prompt reply. I tasted the bread this morning and it was very soft and moist. I was curious about what you put on your rolling pin. In your video, your dough didn’t look sticky at all when you rolled it. I just saw some non stick silicone rolling pin on Amazon. I wonder if it’s a good purchase.

      1. That is a rolling pin cover. I ALWAYS use one.(They usually come with a pastry cloth. Google “rolling pin cover.”) I sprinkle flour on the cover before rolling dough. That way the cloth holds the flour instead of my dough.

        Now that you ask, I realize I have never talked about it. I need to. Thanks for writing.

  16. If I am a little sorry on honey, is it ok or should I use something in place of it?

    1. You could use some maple syrup or brown sugar. Be sure to check that the bread has the right consistency about 10 minutes into the kneading portion of the dough cycle. You may need to add more flour. You’re going for dough that sticks to the side briefly, and then pulls away cleanly.

  17. 5 stars
    I was gifted a beautiful compact bread maker and was very anxious to test it out as I made bread the traditional way and it was just so time consuming. Well I tried the soup to nuts method using solely the machine and what it produced was a piece of bread that resembled a broken chunk of concrete. Not easily defeated, I found your website this morning read through a few tips and tricks and attempted the whole wheat honey loaf. I cannot tell you how simple your bread machine/oven method is and how fool proof it is. I made the most beautiful loaf of bread that is very tasty with a slight sweetness from the honey. Thanks for letting me know that I should use Bread Flour instead of AP, my machine recipe calls for AP and I just was not happy with the results. I look forward to baking more of your recipes. You rock!

  18. 5 stars
    I was gifted a beautiful compact bread maker and was very anxious to test it out as I made bread the traditional way and it was just so time consuming. Well I tried the soup to nuts method using solely the machine and what it produced was a piece of bread that resembled a broken chunk of concrete. Not easily defeated, I found your website this morning read through a few tips and tricks and attempted the whole wheat honey loaf. I cannot tell you how simple your bread machine/oven method is and how fool proof it is. I made the most beautiful loaf of bread that is very tasty with a slight sweetness from the honey. Thanks for letting me know that I should use Bread Flour instead of AP, my machine recipe calls for AP and I just was not happy with the results. I look forward to baking more of your recipes. You rock!

  19. Where did you get a 2 qt pan? Or what is it’s dimensions? I’m having a hard time finding one big enough

    1. Hello Alice,

      I’m sorry I made a mistake. You need a pan that will hold 1 quart of water. I will correct it on the post I’m so sorry for any inconvenience this has caused you. My pan measures 8 1/2 x 4 1/2 inches around the top. It’s this one: https://www.williams-sonoma.com/products/usa-pan-goldtouch-nonstick-loaf-pan/?catalogId=44&sku=1983915&cm_ven=PLA&cm_cat=Google&cm_pla=Bakeware%20%3E%20Bread%20%26%20Loaf%20Pans&region_id=680400&cm_ite=1983915&gclid=Cj0KCQiAqo3-BRDoARIsAE5vnaKVM9pSyR8aDynkSdujksQM3nfsq4r7z0afYk1XQOxDA7SVFYsF_rYaAoAEEALw_wcB

      I just now noticed that Willams-Sonoma is saying this pan is appropriate for a 1 lb. loaf. The recipe actually makes a 1 1/2 lb. loaf. Perhaps if you are making white bread the larger size would be better. But since this is wheat bread and it doesn’t rise as much, the 1-lb pan will work.

  20. Just made this today to go with some homemade honey mesquite Turkey lunchmeat! Paula, your recipes are always exactly perfect from instructions to measurements of ingredients. Thank you!

    1. Hi Chelsea,
      Well, thank you, my friend. I’m so glad it worked for you. I try to give all the details anybody could possibly need, but sometimes those little yeasty bodies can be unpredictable. Have a great week!

  21. Patty Wagner says:

    Just made this yesterday. Absolutely fantastic! So light, fluffy and delicious. Substituted buttermilk for regular milk. Super easy. Thank you!!

    1. Buttermilk? Great idea. I must try that, too. Buttermilk seems to make everything better. Thanks for writing.

  22. Does it make a difference what mile you use? Whole, 1% 2% or skim?

    1. You can use any kind of milk. However, the more fat in the milk, the richer and tastier the bread. Choose your priority. 😉

  23. Magdalene Ho says:

    Can I completely just use the bread machine to bake this bread instead of having to bake it in the oven? Thank you.

    1. Hi Magdalene,

      You can try, but it will be quite different from the pictures on my post. You may not care if you are just using it for toast and aren’t too particular about looks. If all goes well, you’ll get a loaf that is the shape of your bread machine with holes in the bottom from the paddles. Loaves baked in a bread machine are usually much lighter on top than the sides and bottom. The crust will most likely be thick and a little tough. Be sure your bread machine is not sitting in a drafty location. Don’t forget to open the lid and check the consistency during the kneading process to avoid any big surprises. See this post for more information.

  24. Hi I just made this and am thrilled with the consistency. I do have a question about flour…I buy stone ground whole white hard wheat bread flour and whole white winter wheat flour. What do you mean when you say bread flour? It didn’t rise very high with the first rising. Should I have waited longer? Sadly I was out of time to wait longer and so rolled it up and covered it for the second rise which was about an hour. Regardless I’m happy with the bread. It’s the lightest whole wheat flour I’ve had thus far.
    Thx so much!
    Cheri

    1. The bread flour I use and commonly refer to is not whole wheat flour. It’s still white flour but it has more protein than all-purpose flour which helps the bread rise. Are you using 100% white whole wheat flour? Since whole wheat flour is lower in gluten, you might consider adding vital wheat gluten to the mix so your bread will have a better rise and texture. Follow the directions on the package for the amount you should add per cup. In general, I think 1 tablespoon per cup of flour is common. You may have to add extra water when you use it. Vital wheat gluten absorbs moisture.

  25. Hi!
    I’m trying this recipe for the first time today…in the instructions at the top you say to hold back half a cup of flour. In the recipe you say to hold back a tablespoon. I’m thinking the tablespoon is correct? I’m going to try that since I’m ready to start now!
    Thanks!

    1. Hi Lisa,

      So glad you wrote. I hope your bread turned out good and totally delicious. I corrected the actual recipe to say “hold back 1/2 cup.” Most people will probably need to add the whole 1/2 cup to get the right consistency. Flours vary as well as temperature and humidity. All these things make a difference.

  26. Hi Paula,
    I’ve just taken this loaf out of the oven, and it’s everything you said it would be..so soft and delicious! My wholewheat bread flour had various seeds in it, which have only added a little to the texture.
    Thanks so much Paula, I love your recipes and have never had one turn out badly….I just have to decide which one to try next now.

    1. Great news Elaine. It’s so fun to pull a wonderful loaf of bread out of the oven. Don’t you think? Thanks for coming back to report on the results.

  27. I’m loving this recipe! Thank you for sharing. Easy and delicious 😋

    1. Thanks for coming back to say so, Lee.

  28. Naomi J Bates says:

    5 stars
    I love this recipe it is so easy my family enjoys it I’ve made this over a dozen!!!

    1. What a great testimonial, Naomi. Thanks so much!

  29. oiinkitchen says:

    Thanks for your wonderful recipe. My confidence is higher than before. The bread is yummy.

    1. Great!! That is my goal. Glad you are enjoying the bread.

  30. ⭐️⭐️⭐️⭐️⭐️
    Perfect loaf of bread!

  31. I made your Sourdough Bread Machine Bread: A Simple Loaf Recipe and it came out wonderful. I like using my Sourdough could I add it to this recipe? but I don’t know how change the recipe. Thank you

    1. Hi Margaret,

      Yes, you can add sourdough to almost any recipe. It will change the texture depending on the amount and strength of your starter. A standard rule when adding sourdough to a recipe is to count half of it as liquid. In other words, if you add a cup of starter, deduct 1/2 cup of the liquid. As with all bread machine recipes, I always check while the dough is kneading to see if I need to add more flour or liquid to make the dough stick to the sides, then pull away cleanly. It’s especially important in this situation since everybody’s starter is slightly different. I would probably add somewhere between 1/4 to 1 cup of starter and then make the appropriate adjustment with the liquid.

      Can’t wait to hear how it goes if you try it with the Honey Wheat bread recipe.

  32. 5 stars
    This is a great loaf of bread. Wish I could add my photos of it. Gorgeous loaf 😋

    1. Hi Doreen,
      So glad to hear that your bread turned out great. High five!! It’s a satisfying feeling, istn’t it. I love to see pictures. If it’s convenient, you can always send them to my email: Paula at saladinajar.com. Wonder what you will try next.

  33. Beautiful AND delicious loaf of bread! I’ll definitely be making this one again. Now onto the Oatmeal Bread with Sunflower Seeds!