Honey Wheat Bread

    1 hour

    Everybody I know loves this recipe! It makes two loaves so you can freeze one!

    328 people made this

    Serves: 24 

    • 450ml warm water
    • 1 tablespoon dried active baking yeast
    • 5 tablespoons honey
    • 225g whole wheat flour
    • 1 teaspoon salt
    • 5 tablespoons vegetable oil
    • 625g plain flour

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Dissolve yeast in warm water. Add honey, and stir well. Mix in flour, salt and vegetable oil. Work plain flour in gradually.
    2. Turn dough out onto a lightly floured surface, and knead for at least 10 to 15 minutes. When dough is smooth and elastic, place it in a well oiled bowl. Turn it several times in the bowl to coat the surface of the dough, and cover with a damp cloth. Let rise in a warm place until doubled in bulk, about 45 minutes.
    3. Punch down the dough. Shape into two loaves, and place into two well greased 23x12cm (9x5 in) loaf tins. Allow to rise until dough is about 2cm above pans. Bake at 190 C for 25 to 30 minutes.

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    Reviews in English (293)


    Wow. That bread is fantastic! I'm going to make this recipe a staple around our house. I used 1/2 cup of honey, and it was a very subtle flavor, I also increased the salt by 1/2 tsp and exchanged one cup of white flour for another of wheat. I had to allow for very long rising times since it's winter - they were a full inch above the pan when I put the in the oven. The result is a beautifully fluffy texture that's full of flavor. I just made this a second time, and added a 1/2 cup of quick oats. This made for a heartier texture, great for sandwich bread!  -  08 Mar 2008  (Review from Allrecipes US | Canada)


    Great recipe. Every time I make it, the two loaves are gone within a day. We like it with double the amount of honey. The only suggestion is to make sure you cook it in a freshly heated oven. Don't try baking it after cooking something else in a higher temperature. Even if you reduce the temperature, the oven is still too hot and the outside of the bread cooks faster than the inside, therefore making a doughy inside. I'm fairly new at bread baking and have found this to be an easy and tasty bread.  -  10 Aug 2002  (Review from Allrecipes US | Canada)


    this is a great bread - the texture is just like store bought and it's really easy to make. ***** 5 stars = "the best" I read that some people said it took too long to rise - i use to have that problem with baking my own bread, too - but i don't anymore - all you have to do is let it rise in a warm oven - i put my at 50-degrees C. for 45 minutes for the first rise and 30 minutes for the second rise. it's turns out perfect every time. this recipe also doesn't use egg or milk - it's super tasty, too - hmmm mmm good!  -  21 Apr 2006  (Review from Allrecipes US | Canada)