I love making homemade bread in my bread maker because it saves me time while giving me that warm, fresh-baked flavor. One of my absolute favorites is honey wheat bread.
It has a light sweetness from the honey and a hearty texture from the whole wheat flour. It’s soft enough for sandwiches yet sturdy enough to toast.
In this post, I’ll walk you through my honey wheat bread maker recipe with step-by-step instructions, tips, and everything you need to know to make it perfect.
How To Prepare Bread Maker Recipes Honey Wheat?
Recipe Overview
- Preparation Time: 10 minutes
- Cooking Time: 3 hours (bread machine cycle)
- Total Time: 3 hours 10 minutes
- Course: Bread
- Difficulty: Easy
- Cuisine: American
- Yield: 1 loaf (about 12 slices)
Equipment Needed
- Bread maker (standard 1.5–2 lb capacity)
- Measuring cups and spoons
- Rubber spatula
Ingredients
- 1 cup warm water (about 110°F)
- 2 tablespoons honey
- 2 tablespoons olive oil or melted butter
- 1 ½ cups whole wheat flour
- 1 ½ cups bread flour
- 1 ½ teaspoons salt
- 2 teaspoons active dry yeast
Step-by-Step Instructions
Step 1: Add Wet Ingredients
I start by pouring the warm water into the bread pan. Then I add honey and oil. I make sure the honey dissolves a little in the water.
Step 2: Add Dry Ingredients
I carefully add whole wheat flour, bread flour, and salt. I spread the flour evenly to cover the liquid so the yeast won’t touch it before the cycle starts.
Step 3: Add Yeast
I make a small well in the flour and place the yeast in it. This helps the yeast stay dry until kneading begins.
Step 4: Select Cycle
I place the pan in the bread maker and choose the basic or whole wheat setting (depending on my machine). Then I select the loaf size (1.5 lb) and crust preference (I usually pick medium).
Step 5: Let It Work
The bread maker does all the kneading, rising, and baking. I just wait until the cycle ends.
Step 6: Cool the Bread
When the loaf finishes, I remove it from the pan and let it cool on a wire rack for at least 30 minutes before slicing.
Nutrition Facts (per slice, approx. 12 slices)
- Calories: 125
- Carbohydrates: 23 g
- Protein: 4 g
- Fat: 2 g
- Fiber: 2 g
- Sugar: 3 g
- Sodium: 150 mg
Serving Suggestions
I enjoy this honey wheat bread in many different ways. When it’s still warm, I slice it and spread butter or cream cheese over it for a simple treat. For breakfast, I toast it and top it with peanut butter, almond butter, or a drizzle of extra honey.
It makes a hearty base for sandwiches like turkey, ham, or veggie wraps. I also love pairing it with soups, stews, or salads because the slightly sweet flavor balances savory dishes so well. When I crave something sweet, I turn it into French toast or bread pudding.
Tips and Variations
- Flour Mix: If I want a lighter loaf, I use more bread flour than whole wheat. For denser bread, I increase the whole wheat flour.
- Sweetness Level: I sometimes swap honey with maple syrup for a different flavor.
- Seeds & Nuts: Adding sunflower seeds, flaxseeds, or chopped walnuts gives the bread extra crunch.
- Crust Preference: I adjust the crust setting depending on whether I want it softer or more golden brown.
Health Benefits
I like making honey wheat bread at home because I know exactly what goes into it. Whole wheat flour gives me more fiber than white bread, which helps digestion and keeps me feeling full longer.
It also contains essential minerals like iron, magnesium, and zinc that support energy and overall health. Honey adds a natural sweetness while providing small amounts of antioxidants that may help fight inflammation.
Compared to store-bought loaves filled with preservatives, this homemade version feels fresher, healthier, and more nourishing. Every slice gives me a balance of complex carbs, protein, and a touch of natural sweetness.
Note
I always measure flour correctly by spooning it into a cup and leveling it off. If I scoop directly, I pack too much flour, which makes the bread dense. Also, I store leftovers in an airtight container or bread box to keep it soft.
FAQ
Can I use only whole wheat flour?
Yes, but the bread will be much denser. I prefer mixing it with bread flour for softness.
Can I use instant yeast?
Yes, just reduce the amount slightly (about 1 ½ teaspoons).
How do I store the bread?
I keep it in a bread box for up to 3 days or freeze slices for longer storage.
Can I double the recipe?
If your bread machine allows a 2 lb loaf, you can double the ingredients.
Conclusion
Making honey wheat bread in my bread maker has become one of my favorite kitchen routines. It’s simple, satisfying, and fills my home with a warm, comforting aroma.
I love that I can enjoy soft, slightly sweet bread without preservatives, and I can customize it with seeds, nuts, or different sweeteners.
Whether I’m using it for breakfast, sandwiches, or as a side for soups, it never disappoints. This recipe proves that homemade bread can be easy, healthy, and delicious—all at the push of a button.
Bread Maker Recipes Honey Wheat
Ingredients
Equipment
Method
- I start by pouring the warm water into the bread pan. Then I add honey and oil. I make sure the honey dissolves a little in the water.
- Step 2: Add Dry Ingredients
- I carefully add whole wheat flour, bread flour, and salt. I spread the flour evenly to cover the liquid so the yeast won’t touch it before the cycle starts.
- I make a small well in the flour and place the yeast in it. This helps the yeast stay dry until kneading begins.
- I place the pan in the bread maker and choose the basic or whole wheat setting (depending on my machine). Then I select the loaf size (1.5 lb) and crust preference (I usually pick medium).
- The bread maker does all the kneading, rising, and baking. I just wait until the cycle ends.
- When the loaf finishes, I remove it from the pan and let it cool on a wire rack for at least 30 minutes before slicing.