Honey Whole Wheat Bread Recipe

I always find myself reaching for a warm, hearty slice of homemade bread on a cool morning. This honey whole wheat bread recipe is a classic, but we’ve added a warming ginger-molasses swirl that makes the aroma when it bakes absolutely intoxicating. This recipe combines hearty whole wheat flour with a touch of honey sweetness, then swirls in a rich, warming mixture of molasses, ginger, and cinnamon. It creates a beautiful, aromatic loaf that’s perfect for cool mornings, holiday breakfasts, or simply to elevate your standard sandwich bread. We’ve simplified the process so you can achieve bakery-quality results right from your kitchen, with clear steps for a perfect swirl every time. This is a hearty, moist, and family-friendly loaf that delivers pure comfort in every slice.

Ingredients

• 7 g (2 ¼ teaspoons) active dry yeast: This is essential for creating lift and structure in the bread; ensure your yeast is fresh and active. If using instant yeast, you can mix it directly with the dry ingredients without proofing first.
• 300 ml (1 ¼ cups) warm water, about 40-43°C (105-110°F): The temperature is crucial for activating the yeast; water too hot will kill it, while water too cold won’t activate it. Use a kitchen thermometer for accuracy to ensure the perfect proofing environment.
• 60 g (¼ cup) honey: This acts as food for the yeast and adds a natural sweetness that balances the whole wheat flour in this honey whole wheat bread recipe. You can substitute maple syrup or light agave nectar, though the flavor profile will change slightly.
• 60 ml (¼ cup) vegetable oil: This adds moisture and keeps the whole wheat bread soft and tender. You can swap this for light olive oil or melted unsalted butter if preferred.
• 10 g (1 ½ teaspoons) fine sea salt: Salt controls the yeast activity and enhances the overall flavor of the bread. Don’t skip or drastically reduce the salt, as it’s vital for a good texture and taste.
• 300 g (2 ½ cups) whole wheat flour: This provides the hearty, nutty flavor and a denser texture that defines whole wheat bread. Ensure your flour is fresh; older whole wheat flour can have a bitter taste.
• 250 g (2 cups) bread flour, plus more for dusting: The higher protein content in bread flour helps create a strong structure and prevents the loaf from becoming too heavy. Using a mix of whole wheat and bread flour provides the best balance of health and texture for this family-friendly honey whole wheat bread recipe.
• For the Ginger-Molasses Swirl:
  • 60 g (¼ cup) unsulphured molasses: Provides rich, deep flavor and color for the swirl.
  • 15 g (1 tablespoon) light brown sugar, packed: Adds sweetness and helps create a glossy texture in the swirl.
  • 5 g (1 teaspoon) ground ginger and 5 g (1 teaspoon) ground cinnamon: These spices create the signature warming flavor profile; ensure they are fresh for maximum aroma.
• For the Garnish:
  • 1 g (¼ teaspoon) ground cinnamon: Used for dusting the final loaf to enhance the aroma when serving.

Instructions

1. Activate the Yeast: In a large bowl, combine the warm water, yeast, and 1 tablespoon of the honey. Stir gently until fully incorporated and let the mixture sit undisturbed for 5-7 minutes. A foamy top indicates that the yeast is active and ready to use; if no foam appears, your yeast is likely expired.
2. Add Wet Ingredients and Flours: Add the remaining honey, vegetable oil, and salt to the yeast mixture, stirring briefly to combine. Gradually add the whole wheat flour and bread flour to the wet ingredients, mixing with a wooden spoon or dough hook until a shaggy dough forms.
3. Knead the Dough: Turn the shaggy dough out onto a lightly floured surface. Knead continuously for 8-10 minutes by hand, or 6-8 minutes with a stand mixer on medium-low speed using a dough hook. The dough should become smooth, elastic, and spring back when lightly pressed with your finger. If your dough feels too sticky during kneading, add a tablespoon of flour at a time until it reaches the desired elasticity. A few extra minutes of kneading by hand helps me get the perfect smooth texture for a hearty honey whole wheat bread recipe.
4. First Rise (Bulk Fermentation): Lightly oil a clean large bowl and place the dough inside, turning it once to coat both sides. Cover the bowl with plastic wrap or a clean kitchen towel and place in a warm area to rise for 1 to 1.5 hours. The dough is ready when it has doubled in size; a warmer room will speed up this process.
5. Prepare the Ginger-Molasses Swirl: While the dough is rising, combine the molasses, light brown sugar, ground ginger, and ground cinnamon in a small bowl. Mix thoroughly until the ingredients form a smooth, uniform paste. Set aside at room temperature until the dough is ready for shaping.
6. Shape the Loaf and Apply Swirl: Gently punch down the dough to release the air and turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 25 x 35 cm (10 x 14 inches) in size. Spread the prepared ginger-molasses mixture evenly over the entire surface, leaving a small 1 cm (½ inch) border along one of the long edges. This shaping process creates the beautiful swirl pattern for this unique honey whole wheat bread recipe.
7. Roll and Pan: Starting from the long edge opposite the border, tightly roll up the dough into a uniform log. Pinch the seam closed to seal the swirl inside; ensure the seam runs along the bottom of the log. Carefully place the rolled dough seam-side down into a lightly oiled 23 x 13 cm (9 x 5 inch) loaf pan.
8. Second Rise (Proofing): Cover the loaf pan loosely with plastic wrap or a clean kitchen towel. Allow it to rise in a warm spot for another 30-45 minutes. The bread is fully proofed when it has nearly doubled in size and extends slightly above the rim of the pan.
9. Bake the Bread: While the loaf rises, preheat your oven to 190°C (375°F). Bake for 30-35 minutes, or until the top crust is golden brown. The bread is done when an instant-read thermometer inserted into the center reads 93-96°C (200-205°F).
10. Cool Completely: Remove the bread from the oven and immediately turn it out onto a wire rack to prevent a soggy bottom. Cool completely (about 1.5 to 2 hours) before slicing. Slicing too early can result in a gummy texture and make the swirl messy in a honey whole wheat bread recipe like this.
11. Garnish and Serve: Once cooled, slice into thick pieces to clearly display the ginger-molasses swirl. Arrange on a serving board and lightly dust the top of the slices with the remaining ground cinnamon just before serving this family-friendly honey whole wheat bread recipe.

Make-Ahead Tips and Storage

This honey whole wheat bread recipe is excellent for make-ahead convenience, whether you’re prepping for the week or want to stretch the process over two days. The dough can be prepared ahead, and the baked loaf freezes beautifully. Store it properly to keep that fresh-baked flavor for several days.

• Make-Ahead Dough: Prepare the dough through the first rise (Step 4). Instead of letting it rise at room temperature, place the covered bowl in the refrigerator for up to 24 hours. The next day, let it come to room temperature for 30-45 minutes before proceeding with shaping (Step 6).
• Freezing the Loaf: Once the bread is baked and cooled completely (Step 10), slice it and wrap the slices individually in plastic wrap, then place them in a freezer-safe bag or container. This allows you to pull out individual slices as needed for toast or sandwiches, making this a great option for quick meals.
• Fresh Storage: Store the cooled bread in an airtight container at room temperature for up to 3 days. To maintain softness, you can place a half-apple in the container to help regulate moisture.

Variations for Your Next Loaf

If you want to change up the flavor for a new season or simply simplify the process, here are some easy adjustments for this honey whole wheat bread recipe that fit perfectly into a healthy eating plan.

• Classic Cinnamon Sugar Swirl: Omit the ginger and molasses, and instead, mix 1/4 cup light brown sugar with 1 tablespoon ground cinnamon for a simpler swirl. Spread this mixture over the dough before rolling.
• Nutty Add-ins: Add 1/2 cup chopped walnuts or pecans to the dough during the kneading stage. This creates a high-protein snack and adds extra crunch to the loaf.
• Maple-Glazed Top: After the bread comes out of the oven, brush the top with a simple glaze made from 2 tablespoons powdered sugar mixed with 1 tablespoon maple syrup.

FAQs

Can I use all whole wheat flour in this recipe?

You can, but the loaf will be significantly denser and potentially drier. We recommend using a mix of bread flour to maintain a light, soft crumb while still getting the benefits of a whole grain loaf.

What happens if my ginger-molasses swirl leaks out?

If the swirl leaks during baking, it’s often due to an imperfect seal when rolling (Step 7). When I make this honey whole wheat bread, I ensure I pinch the seam tightly shut along the entire length before placing it seam-side down in the pan to prevent leaking.

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast at a 1:1 ratio. Skip the proofing step (Step 1) and add the instant yeast directly to the dry flour mixture. Just ensure you still use warm water to facilitate yeast activity.

Why didn’t my bread rise properly?

The most common reasons are using expired yeast or water that was too hot or too cold during activation. Check yeast freshness and water temperature carefully. If your room is cold, place the dough in a warm oven with just the light on to help it rise.

How do I get a nice, high rise on the bread?

Make sure your dough is fully kneaded until elastic and smooth. Place it in a consistently warm spot for both rises and avoid drafts that can inhibit yeast activity. A well-kneaded dough has better structure for rising.

How long does homemade bread usually last?

This honey whole wheat bread will stay fresh in an airtight container for 3-4 days at room temperature. For longer storage, freeze it as suggested in the make-ahead tips to keep it fresh for up to 3 months.

Conclusion

Baking this honey whole wheat bread recipe with its warming ginger-molasses swirl fills your home with the most comforting aroma, making it a truly family-friendly favorite. Save this honey whole wheat bread recipe on Pinterest to keep this delicious loaf handy for your next weeknight meal prep or Sunday breakfast.

honey whole wheat bread recipe

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• Author: Rachel Morgan
• Total Time: 190 minutes
• Yield: 1 loaf 1x
• Diet: General

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Description

A hearty whole wheat bread with natural honey sweetness and a rich, aromatic ginger-molasses swirl. Perfect for cool mornings or as an elevated sandwich bread.

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Ingredients

Scale 1x2x3x

• 7 g (2 1/4 teaspoons) active dry yeast
• 300 ml (1 1/4 cups) warm water, 40-43°C (105-110°F)
• 60 g (1/4 cup) honey
• 60 ml (1/4 cup) vegetable oil
• 10 g (1 1/2 teaspoons) fine sea salt
• 300 g (2 1/2 cups) whole wheat flour
• 250 g (2 cups) bread flour, plus extra for dusting
• For the Ginger-Molasses Swirl:
• 60 g (1/4 cup) unsulphured molasses
• 15 g (1 tablespoon) light brown sugar, packed
• 5 g (1 teaspoon) ground ginger
• 5 g (1 teaspoon) ground cinnamon
• For the Garnish:
• 1 g (1/4 teaspoon) ground cinnamon

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Instructions

1. Activate the Yeast: Combine warm water, yeast, and 1 tablespoon honey in a large bowl. Stir and let sit for 5-7 minutes until foamy.
2. Combine Ingredients: Add remaining honey, vegetable oil, and salt to the yeast mixture. Gradually add whole wheat flour and bread flour until a shaggy dough forms.
3. Knead the Dough: Turn the dough onto a lightly floured surface and knead for 8-10 minutes by hand (or 6-8 minutes with a stand mixer) until smooth and elastic.
4. First Rise: Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1 to 1.5 hours, until doubled in size.
5. Prepare Swirl Mixture: While the dough rises, combine molasses, light brown sugar, ground ginger, and ground cinnamon in a small bowl to form a smooth paste.
6. Shape the Loaf: Punch down the dough and roll it into a 10 x 14 inch rectangle on a lightly floured surface. Spread the swirl mixture evenly over the surface, leaving a small border on one long edge.
7. Roll and Proof: Tightly roll the dough into a log starting from the long edge opposite the border. Pinch the seam closed and place seam-side down in a lightly oiled 9 x 5 inch loaf pan. Cover and let rise for a second time for 30-45 minutes.
8. Bake the Bread: Preheat oven to 375°F (190°C). Bake for 30-35 minutes, or until the top crust is golden brown and the internal temperature reaches 200-205°F (93-96°C).
9. Cool Completely: Remove from oven and transfer immediately to a wire rack to cool completely for 1.5 to 2 hours before slicing.
10. Garnish and Serve: Dust the sliced bread with extra cinnamon just before serving.

Notes

To prepare ahead, complete the first rise, then refrigerate the dough in a covered bowl for up to 24 hours. Let it return to room temperature before shaping. To avoid a leaky swirl, ensure the seam is tightly pinched shut before placing the dough in the pan. Store the fully cooled bread in an airtight container for up to 3 days or freeze individual slices for longer storage.

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Category: Bread
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 260 kcal
• Sugar: 11 g
• Sodium: 625 mg
• Fat: 4 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 3.5 g
• Trans Fat: 0 g
• Carbohydrates: 43 g
• Fiber: 3 g
• Protein: 5 g
• Cholesterol: 0 mg