Traditional Honey Whole Wheat Bread Loaf

Quick Recipe Version (TL;DR)

• Yield: 1 loaf (about 12 slices)
• Prep Time: 25 minutes
• Cook Time: 35–40 minutes
• Total Time: 3 hours 35 minutes (includes rising + cooling)

Quick Ingredients

• 1 1/2 cups (360 g) warm water, 105–110°F (40–43°C)
• 2 1/4 teaspoons (7 g) instant yeast (or active dry yeast)
• 3 tablespoons (63 g) honey (or 3 tablespoons / 60 g molasses)
• 3 tablespoons (42 g) neutral oil or olive oil
• 4 cups (480 g) whole wheat flour, plus 2–4 tablespoons (15–30 g) for dusting
• 1 3/4 teaspoons (10 g) fine salt
• Optional: 2 tablespoons (18 g) vital wheat gluten (for a slightly taller, softer loaf)

Do This

• 1. Mix warm water, yeast, and honey/molasses; rest 5 minutes (especially if using active dry yeast).
• 2. Stir in oil, whole wheat flour, and salt; mix to a shaggy dough.
• 3. Knead 8–10 minutes until smooth and elastic (dough should be slightly tacky, not sticky).
• 4. Rise covered until doubled, 60–75 minutes.
• 5. Shape into a log; place in a greased 9 x 5-inch loaf pan; proof 45–60 minutes.
• 6. Bake at 375°F (190°C) for 35–40 minutes (195–200°F internal).
• 7. Cool at least 1 hour before slicing for the best texture.

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Why You’ll Love This Recipe

• Hearty, nutty whole wheat flavor with a dense-yet-soft, everyday sandwich crumb.
• Sweetened naturally with honey or molasses for a warm, traditional taste.
• Made with simple pantry ingredients and one loaf pan.
• Stays moist thanks to oil, making it great for toast all week.

Grocery List

• Produce: None
• Dairy: Optional: butter (for brushing the warm loaf)
• Pantry: Whole wheat flour, yeast (instant or active dry), honey or molasses, neutral oil or olive oil, fine salt, optional vital wheat gluten

Full Ingredients

Dough

• Warm water: 1 1/2 cups (360 g), warmed to 105–110°F (40–43°C)
• Yeast: 2 1/4 teaspoons (7 g) instant yeast (or active dry yeast)
• Honey or molasses: 3 tablespoons honey (63 g) or 3 tablespoons molasses (60 g)
• Oil: 3 tablespoons (42 g) neutral oil (canola/avocado) or olive oil
• Whole wheat flour: 4 cups (480 g), plus 2–4 tablespoons (15–30 g) as needed for dusting
• Fine salt: 1 3/4 teaspoons (10 g)
• Optional (recommended for a higher rise): 2 tablespoons (18 g) vital wheat gluten (if using, reduce flour by 2 tablespoons / 15 g to keep hydration similar)

For the Pan and Finishing

• Oil for greasing: 1–2 teaspoons
• Optional for a soft crust: 1 tablespoon (14 g) melted butter or 1 tablespoon oil to brush on the hot loaf

Step-by-Step Instructions

Step 1: Prepare the yeast mixture

In a large mixing bowl, combine the warm water (105–110°F / 40–43°C), yeast, and honey (or molasses). Stir until the sweetener dissolves.

Let it stand for 5 minutes. If you are using active dry yeast, you should see light foaming on top. (Instant yeast may foam less; that’s fine as long as it’s within date.)

Step 2: Mix the dough

Add the oil to the bowl. If using vital wheat gluten, whisk it into the flour first.

Add the whole wheat flour and salt. Stir with a sturdy spoon or dough whisk until you get a shaggy dough with no dry pockets of flour. The dough should feel slightly tacky but not wet.

Step 3: Knead until smooth and elastic

Turn the dough out onto a lightly floured surface (start with 1 tablespoon flour). Knead for 8–10 minutes, adding only small dustings of flour as needed.

You’re looking for a dough that is smooth, elastic, and only slightly tacky. Whole wheat dough won’t feel as silky as white dough, but it should hold together well and spring back when pressed.

If kneading by stand mixer: use the dough hook on medium-low speed for 7 minutes, stopping once or twice to scrape the bowl.

Step 4: First rise (bulk fermentation)

Lightly oil the mixing bowl (or a clean bowl). Place the dough inside and turn it once so the surface is lightly coated. Cover tightly with a lid, plastic wrap, or a damp towel.

Let rise in a warm spot until doubled in size, 60–75 minutes (longer if your kitchen is cool).

Step 5: Shape the loaf

Grease a 9 x 5-inch (23 x 13 cm) loaf pan with 1–2 teaspoons oil.

Gently press the risen dough to deflate it (no need to punch aggressively). On a lightly floured surface, pat the dough into a rectangle about 8 x 12 inches. Starting from a short end, roll it up tightly into a log, pinching the seam closed. Tuck the ends under so the loaf is even.

Place the log seam-side down into the prepared pan and press lightly to level the top.

Step 6: Proof until nicely domed

Cover the pan and let the loaf rise until the dough crowns about 1 inch (2.5 cm) above the rim of the pan, 45–60 minutes.

Near the end of the rise, preheat the oven to 375°F (190°C) with a rack in the lower-middle position.

Step 7: Bake and cool (don’t rush the cooling)

Bake at 375°F (190°C) for 35–40 minutes, until the top is deep golden brown.

For accuracy, check doneness with a thermometer: the center should read 195–200°F (90–93°C). If the top is browning too fast, loosely tent with foil for the last 10 minutes.

Remove from the oven. Optional: immediately brush the top with 1 tablespoon melted butter (or oil) for a softer crust.

Cool in the pan for 10 minutes, then turn out onto a rack and cool for at least 1 hour before slicing. Slicing too early can make the bread gummy because the crumb is still setting.

Pro Tips

• Weigh the flour if you can: Whole wheat flour compacts easily. Using 480 g helps you get consistent texture.
• Keep the dough slightly tacky: Adding too much flour during kneading can make the loaf dry and heavy. Dust lightly and patiently knead.
• Watch the rise, not the clock: In a cool kitchen, the first rise may take 90 minutes. In a warm kitchen, it could be done in 50.
• For cleaner slices: Let the loaf cool fully, then use a serrated bread knife with a gentle sawing motion.
• Molasses flavor note: Molasses gives a deeper color and a more “old-fashioned” flavor; honey is milder and slightly sweeter.

Variations

• Seeded whole wheat loaf: Knead in 1/3 cup (45 g) sunflower seeds or pumpkin seeds. Optionally sprinkle 1 tablespoon seeds on top before baking.
• Oat-topped: Brush the shaped loaf lightly with water, then sprinkle with 2 tablespoons (10 g) rolled oats before proofing for a rustic look.
• Cinnamon-raisin (breakfast bread): Add 1 1/2 teaspoons ground cinnamon and 1/2 cup (75 g) raisins during the last minute of kneading (expect a slightly longer bake by 3–5 minutes).

Storage & Make-Ahead

Let the loaf cool completely, then store at room temperature in a bread bag or tightly wrapped for 3–4 days. For the best texture, slice only what you need each day.

To freeze, slice the cooled loaf, wrap tightly (plastic wrap or a freezer bag), and freeze for up to 3 months. Toast slices directly from frozen.

Make-ahead option: After shaping, you can cover the pan tightly and refrigerate overnight for 8–14 hours. The next day, let it sit at room temperature until the dough crowns 1 inch above the pan (usually 45–90 minutes), then bake as directed.

Nutrition (per serving)

Approximate per slice (1/12 loaf): 165 calories, Carbohydrates: 30 g, Protein: 6 g, Fat: 3.5 g, Fiber: 5 g, Sugars: 5 g, Sodium: 320 mg.