Honey Wheat Bread Machine Recipe (Oven-Baked)

This Honey Wheat Bread Machine Recipe is a great way to add more whole grains to your diet while still enjoying a lighter, flavorful loaf. Perfect for sandwiches and toast!

12 slices

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

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 (1½ teaspoon) salt
1½ cups (180 g) whole wheat flour
1½ cups (180 g) bread flour
1½ teaspoon (1½ teaspoon) bread machine or instant yeast

Instructions

Load Ingredients: Add 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, and 1½ teaspoon bread machine or instant yeast into the bread machine pan in the order given.
Select the DOUGH cycle and start.
First check: After a couple of minutes, check the dough to make sure it is coming together into a raggedy ball. If not, add more water 1 tablespoon at a time. If you see pancake batter instead of dough, you forgot some flour—just add it slowly until everything pulls together.
Second check: Check dough again after about 15 minutes. The dough should stick to the sides of the pan, then pull away cleanly. If too wet, add flour 1 tablespoon at a time. If too dry and the dough doesn't stick at all, add more liquid. See more details--Surprising Secret for Making Better Bread with a Bread Machine.
NOTE: Bread dough is influenced by flour, humidity, and even your kitchen temperature—so use this step to fine-tune the dough for your environment.
End of DOUGH cycle: The dough should be doubled. If not, give it more rise time until it is. Restart the DOUGH cycle and knead for 5-10 seconds to deflate the dough. Stop the machine and turn the dough out onto a lightly floured surface, shape into a smooth ball, cover, and let rest for 10 minutes.
Shape the Loaf: Roll into a rectangle (about 9x14 inches), then roll tightly from the short side. Pinch seams and tuck ends under.
Second Rise: 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.
Bake: 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.
Cool & Slice: Let cool in the pan for 15 minutes, then transfer to a rack. Wait at least an hour before slicing.

Notes

Heads-up: Avoid doubling this recipe. Most bread machines cannot adequately knead more than 4½–5 cups of flour and may overheat. More details here.

Make Ahead: Dough can be refrigerated after the DOUGH cycle or shaped first and chilled overnight. Let rise until soft and puffy before baking.

Freezing Options:

Unbaked dough: Freeze after the DOUGH cycle or after shaping (before final rise). Defrost in the fridge overnight.
Baked bread: Double-wrap and freeze up to one month. Reheat gently.

Storage tips: Cool completely before storing. Keep unsliced in a plastic bag or bread box. Avoid refrigerating—bread molds faster in humid cold.

Alternative Mixing Methods:

Stand Mixer: Mix until moistened, then knead with a dough hook (speed 2–3) until smooth and elastic (5–10 minutes). Let rise, deflate, and shape as directed.
By Hand: Mix to a shaggy dough, knead on a floured surface until smooth and elastic (10–20 minutes). Let rise, deflate, and shape as directed.

Yeast Notes: Active dry yeast may be substituted. Use about ¼ teaspoon more than instant yeast. Dissolving first is optional.

Nutritional Information