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Bread Maker Recipes Honey Wheat

Bread Maker Recipes Honey Wheat

I love using my bread maker to create soft, flavorful honey wheat bread. These recipes combine whole wheat flour with a touch of honey, giving the bread a natural sweetness and a tender texture. The dough comes together effortlessly in the machine, and the bread bakes evenly with a golden crust.
These recipes are perfect for beginners and experienced bakers alike. You can enjoy fresh bread for sandwiches, toast, or simply with butter and jam. Variations allow you to add seeds, nuts, or oats for extra texture and nutrition.
Using a bread maker saves time while delivering consistent results. The bread is wholesome, slightly sweet, and packed with the benefits of whole grains. It’s a simple way to enjoy homemade bread without the fuss of kneading by hand.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 12
Course: Bread
Cuisine: American
Calories: 125
Ingredients Equipment Method Notes

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

Equipment

  • Bread maker (standard 1.5–2 lb capacity)
  • Measuring cups and spoons
  • Rubber spatula​

Method
 

Step 1: Add Wet Ingredients
  1. 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.
  2. Step 2: Add Dry Ingredients
  3. 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
  1. 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
  1. 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
  1. The bread maker does all the kneading, rising, and baking. I just wait until the cycle ends.
Step 6: Cool the Bread
  1. 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.

Notes

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.