Honey Wheat Bread Machine Recipe to Build Your Confidence

Name: Honey Wheat Bread Machine Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 185 min
Ingredients: ½ cup water, cool; ½ cup milk, cool; ¼ cup honey; 1½ tablespoons unsalted butter, cold and chopped; 1½ teaspoon salt; 1½ cups whole wheat flour; 1½ cups bread flour; 1½ teaspoon bread machine or instant yeast

Last updatedFebruary 5, 2022

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Sneak Preview: This Honey Wheat Bread Machine Recipe is an exceptionally light and soft sandwich bread with whole wheat 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 honey wheat bread with a butter dish in the background

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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.”

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

Three Reasons Why You Should Try This Recipe

The texture is light, moist, and soft. We love it for sandwiches.
The crust will be tender–not tough when you follow my method for using a bread machine.
This is a good loaf for bread-making beginners. It’s easier to make than a 100% whole wheat loaf.

Happy Bakers Speak Up

“Yesterday I made your Honey Wheat in my new Pullman pan — almost perfect, and for sure, perfectly delicious!” –from a newbie bread baker, MARY L.

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. See below.

“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, remove it from the bread maker pan and shape it.

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.

Can I Use Regular Dry Yeast Instead of Instant?

Yes. You can substitute active dry yeast, but your dough may rise a little slower. 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. (FYI: I use an 8½x4½-inch loaf pan.)

The following secret might help you.

When you first place the shaped dough into the pan, it should fill no more than half. If it’s more than half, remove some of the dough and make rolls, or use a larger pan.

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, which is 9x4x4 inches in size. Its taller sides and cover 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: Cool tap water is fine. My favorite water is a bottle of tap water that has been allowed to sit overnight to let the chlorine evaporate.
MILK: Whole milk, 2%, or fat-free dairy milk–any of them will work. However, milk with a higher fat content will make your bread more delicious and tender. You can also use non-dairy milk. Note: Warming the milk is unnecessary when you use a bread machine to mix your dough using the DOUGH cycle. The friction of the paddles will heat all of the ingredients quite nicely.
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.
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 thing. 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 Breadmaker

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

adding instant yeast last — Add the remaining ingredients with the yeast last.

checking texture of the wheat dough as it mixes — Start the machine using the “Dough” cycle. After one minute, open the lid to ensure the paddles are engaged correctly and the dough starts clumping. After 15 minutes, open the cover and observe the dough. If necessary, add flour (1 tablespoon at a time) to the dough until it 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, remove the dough from the pan to a floured surface.

How To Shape the Dough into a Loaf

rolling out the dough. — Roll the dough into a rectangle measuring approximately 9 x 14 inches using a rolling pin.

measuring the dough. — Hold your bread pan over the width of the dough to make sure it’s long enough.

shaping the loaf. — Roll up the dough, starting from the short side. Pinch the seams together. Turn the ends toward the seam 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 pan of dough with a cheap shower cap or a tea towel. Preheat the oven for about 30 minutes before you think the loaf will be ready to bake.

loaf of bread after proofing, before going into the oven. — Once the dough rises above the edge of the container, transfer the loaf to a preheated oven and bake for 25-30 minutes, or until the internal temperature reaches 190˚F.

You can check the temperature using a quick-read thermometer. If needed, you can prevent the top from getting too brown by loosely covering it with a piece of foil about halfway through the baking process.

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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 it with a serrated knife.

FAQs About Making Bread Machine Wheat

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.

If you want bread with 100% whole-wheat flour, you will need more moisture, which makes working with the dough more difficult. It is 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 the kind of honey I use matter?

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.”

Parting Thoughts: If you can’t eat the entire loaf, turn the stale crumbs from this bread recipe into Bread Crumb Pudding. It’s a tasty treat you will love!

Other Savory Bread Recipes You Can Make with a Breadmaker

Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.

honey whole wheat bread sliced to display the light and airy texture.

Yield: slices

Honey Wheat Bread Machine Recipe

By Paula Rhodes

This Honey Whole Wheat Bread recipe will make an exceptionally light and soft sandwich bread with both whole wheat flour and white bread flour–you’ll be making this recipe on repeat!

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Prep time: 20

Cook time: 30

Additional Time: 2 15

Total time: 3 5

Ingredients

½ cup (114 g) water, cool
½ cup (114 g) milk, cool
¼ cup (84 g) honey
1½ tablespoons (21 g) unsalted butter, cold and chopped
1½ teaspoon salt
1½ cups (180 g) whole wheat flour
1½ cups (180 g) bread flour
1½ teaspoon bread machine or instant yeast

Instructions

Place all ingredients: ½ cup (114 g) water, cool, ½ cup (114 g) milk, cool, ¼ cup (84 g) honey, 1½ tablespoons (21 g) unsalted butter, cold and chopped, 1½ teaspoon salt, 1½ cups (180 g) whole wheat flour, 1½ cups (180 g) bread flour, and 1½ teaspoon bread machine or instant yeast into the bread machine pan in the order given.
Select the DOUGH cycle and start. Lift the lid during the first minute to make sure the paddles are engaged correctly and the dough is starting to clump.
After 12-15 minutes, open the lid and check your dough. If necessary, add more flour, one tablespoon at a time until the 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.

Shaping the dough:

At the end of the dough cycle, the dough should be double the original 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 (1-quart capacity or 8½x4½ inches) 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 the oven to 375˚F (190˚C) and bake for 25-30 minutes until the internal temperature reaches 190˚F (88˚C). 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.

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.

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Paula Rhodes, owner

As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.