Honey Whole Wheat Bread Recipe

May 2, 2019

Honey Whole Wheat Bread Recipe

Make your own whole wheat bread with this healthy bread recipe! It is the best way to enjoy fresh, healthy wheat bread that is cheaper and better than store-bought wheat bread.

Nothing’s better than fresh, warm, healthy wheat bread that comes right out of your oven. Not only is it guaranteed to be tasty but it’s super nutritious, too!

By making your own whole wheat bread, you can be sure there are no preservatives, additives, and chemicals in your bread. It’s all natural goodness that your body deserves.

Don't miss my blog post 12 Tips on How to Make Bread!

Wheat Bread Quick Facts

Did you know that 70 different kinds of bread were consumed in the first millennia B.C? This was even before the time of Jesus, and back in the Old Testament, several Bible verses mentioned bread a number of times. Bread has definitely been a part of the human diet for thousands of years!

And today, we have various kinds and varieties of bread to enjoy. Raisin cinnamon bread, banana, sourdough, artisan, rye, the list goes on! 

Today, we will focus on this honey whole wheat recipe that I’ve been making for years. I’ve even taught this bread making  class in churches around the country for the last decade. It's definitely a favorite!

Now, it’s your turn to bring the aroma of fresh baked bread from this whole wheat bread recipe into your kitchen. I guarantee this will be an instant favorite!

I have 2 whole wheat bread machine recipes for you today, and while they’re both whole wheat with honey, the first one is for 5 loaves and the second is for one loaf. You can use a bread machine or hand knead your loaves!

Wait - 5 loaves? Yes! It may sound a lot but if your family doesn’t use it up, you can certainly share it. Ask the Lord, “who do you want me to share this bread with?” Share the bread the same way Jesus shared bread with his apostles and friends.

That’s the beauty of bread in scripture and how you can live the true meaning of the breaking of bread in the Bible!

Baking Notes 

Converting recipes from refined white flour to whole grain flour is often a matter of trial and error. Many factors, such as the type of recipe, climate, and choice of texture when grinding, all play a part in your final results. Keep notes on how much flour you used and whether more or less is needed next time. It may take a few attempts before you find just the right amount to suit your taste.

Choose flour texture (fine, medium or coarse) carefully. It affects the amount of flour needed and the final texture. Fine flour is good for cookies and pastries but is not recommended for yeast bread. Instead, choose a medium texture for bread flour. Coarse flour or meal is best for hot cereals or in small amounts to add crunch baked goods.

To learn more about the benefits of milling your own wheat visit my Peanut Butter Cookie Recipe!

A Gospel Opportunity

Whole Wheat Honey Bread Recipe (5 loaves)

Preparation: Mill 13 cups of grain: 19-21 cups of flour. 

To sponge means to let sit covered. As the yeast begins to consume the sugars the dough will rise and bubbles will appear. This can be considered the first rise.


Whole Wheat Honey Bread Recipe - 5 Loaves

Annette Reeder - The Biblical Nutritionist
5 from 4 votes
Prep Time 30 mins
Cook Time 2 hrs
Total Time 2 hrs 30 mins
Servings 100 slices or rolls
Calories 112


  • 20 Cups Whole Wheat Flour freshly milled
  • 6 Cups Warm Water
  • Cup Olive Oil
  • 1 ⅓ Cup Honey
  • 4 Eggs
  • 4 Tablespoons Yeast
  • 2 Tablespoons Dough Enhancer optimal
  • 4 Tablespoons Lecithin optimal

Then Add

  • 1 ½ Tablespoons Gluten optimal
  • 2 Tablespoons Salt


  • Mix the first group of ingredients with half the flour in Bosch mixer and let sponge for 15 minutes.
  • Mix in remaining flour and the second group of ingredients until the dough begins to pull away from the sides of the machine. 
  • Let the machine knead the dough for 5-7 minutes.  
  • Preheat oven to 350° F.
  • Remove the dough and shape into the loaf pans. Let rise for 30 minutes covered in a draft-free place or until doubled in size. 
  • Bake for 27 minutes.

Ovens will vary with temperatures and times for baking. A dark golden color is perfect. To test the bread for doneness take the loaf out of the oven and remove from the pan. Thump the bottom. If you hear a hollow sound it is perfect.

  • For more information on mixing bread, refer to the instructions in "Denise's Soft and Satiny Bread" in the Bosch mixer.



Calories: 112kcalCarbohydrates: 21gProtein: 4gFat: 2gSaturated Fat: 1gTrans Fat: 1gCholesterol: 7mgSodium: 145mgPotassium: 94mgFiber: 3gSugar: 4gVitamin A: 12IUVitamin C: 1mgCalcium: 10mgIron: 1mg
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Honey Whole Wheat Bread Machine

Whole Wheat Honey Bread - One Loaf

Annette Reeder - The Biblical Nutritionist
4.86 from 7 votes
Prep Time 30 mins
Cook Time 2 hrs
Total Time 2 hrs 30 mins
Servings 20 slices or rolls
Calories 159


  • 1 1/2 cups hot water
  • 1/3 cup olive oil
  • 1/3 cup honey less is ok
  • 5 cups whole wheat flour hard red or hard white
  • 2 teaspoons salt
  • 2 tablespoons lecithin optional
  • 2 tablespoons ground flaxseed optional
  • 1 egg
  • 1 tablespoon yeast


Bread Machine Baking Directions:

  •  Place ingredients in your bread machine in the order given. Make sure paddles are in place first. Bake on the desired setting.
  •  Set the bread machine on the dough cycle.
  • When the cycle is finished, take the dough out of the bread machine and shape it into a prepared loaf pan. If the dough is a little sticky knead a small amount of flour into it as you shape it.
  • Place in a greased loaf pan. Let rise for approx. 40 minutes or until doubled in size.
  • Bake at 350° F for 27 minutes. Makes 2 - one pound loaves or 1- two pound loaf.
  • I use the dough cycle and my oven because it comes out looking like a normal loaf of bread.

Hand Mixing Directions:

  • Add half of the flour and all of the other ingredients except salt. Allow to sponge for 30-45 minutes.
  • Then continue to mix in the remaining flour and salt with a wooden spoon until you have a mass of dough that is no longer clinging  to the sides of the bowl.
  • Flip out on the counter or table top and start the kneading process. Begin by pushing away and pulling forward the dough and then give it a ¼ turn and push and pull again. Continue this process until the dough is smooth and satiny. This could take 10-30 minutes depending on the recipe and how vigorous a kneader you are. When you are pushing and pulling, be sure to pull the dough up and over from front to back and back to front.
  • To test  for gluten development, break off a tennis  ball-sized piece of dough and stretch it really thin.  If you get windows or parts of the dough that you can see through, then you have successfully developed the gluten. This will be similar to a consistency of chewed  bubble gum. If it just breaks apart in your hands then it’s necessary to continue kneading a bit longer until the dough is soft  and stretchy. It should be smooth and have a light and springy texture to it. You may cover the dough in a greased bowl and let it rise until doubled and punch down (this process creates a finer texture and more pronounced  flavor), or you can shape and bake it.  Information gathered from "Wildflour" by Denise Fidler.
  • Bake at 350° F for 27 minutes. Makes 2 - one pound loaves or 1- two pound loaf.



My family's favorite bread recipe can be used for buns and rolls. Makes 20 rolls.


Calories: 159kcalCarbohydrates: 27gProtein: 4gFat: 5gSaturated Fat: 1gTrans Fat: 1gCholesterol: 8mgSodium: 238mgPotassium: 123mgFiber: 4gSugar: 5gVitamin A: 15IUVitamin C: 1mgCalcium: 14mgIron: 1mg
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