May 1, 2020

Honey Wheat Bread

Honey Wheat Bread

Honey Wheat Bread

Makes 3 loaves, or approximately 18 rolls

Here are a few things to know about this recipe- It makes a LOT of bread….but… can:

  • Freeze the dough unshaped, thaw in fridge overnight, shape as desired and bake
  • Freeze the loaves shaped and unbaked, thaw in the fridge overnight and bake according to recipe instructions
  • Bake, and freeze, thaw on counter for a few hours before enjoying

This bread is incredibly forgiving, its perfect for sandwiches* if you make it loaf pans, its beautiful as dinner rolls too.

Of all of the recipes we send home, more people tell us this is the one they bake at home the most often (right behind this is our Studio Baguette)

If you are ready to dive in to whole wheat bread baking I highly recommend this as your starter recipe.


  • 3 cups lukewarm water (110 degrees)
  • 2 packages active dry yeast (about 4 teaspoons)
  • 2/3 cup honey, divided
  • 5 cups all-purpose flour
  • 3 cups whole wheat flour
  • 5 tablespoons butter, melted
  • 1 tablespoon salt

In a large bowl, mix warm water, yeast, 1/3 cup honey and combine. Add 3 cups all purpose flour, and stir to combine. Let sit for 30 minutes or until bubbly and doubled in size.

Mix 3 tablespoons of the melted butter with the remaining 1/3 cup honey and salt, and stir into bubbling flour/yeast mixture. Stir in 3 cups whole wheat flour and turn onto a flat surface.

Dust surface with remaining all purpose flour, adding as needed and knead until no longer super soft (may still be slightly sticky) but shiny and stretchy.

Place in a buttered or greased bowl, turning to coat, cover and let rest for 1 hour or until doubled.

Punch down and divide into 3 equal pieces.

Roll each peace flat and roll up tightly placing seam side down in 9x5 inch buttered loaf pans.

Allow to rise until dough is even with sides of pan or just slightly higher.

Bake at 350 degrees for 25 to 30 minutes. Do not overbake. Lightly brush tops with 2

tablespoons melted butter while cooling. Let cool completely.

Here’s the magic behind this dough:

Bake, wrap well, freeze, thaw and rewarm wrapped in foil at 250 degrees

Shape, freeze, bake from freezer, 350 as above

Shape, freeze, thaw, bake at 350 as above

*Chef Andrea’s favorite sandwich with this bread is peanut butter and banana….

And this bread keeps well at room temp for several days.

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