Honey Whole Wheat Bread
Prep time
Cook time
Total time
Serve this bread and no one will guess the secret to your tender, light, and fluffy bread and rolls that are great for everyday sandwiches or a special occasion.
Recipe type: Yeast Breads
Cuisine: American
Yield: 15 to 20
  • 1/2 cup (4 fluid ounces) warm (110°F) filtered or bottled water
  • 2 1/4 teaspoons (1 package) active dry yeast
  • 3 cups (12 oz, 339 grams) King Arthur white whole wheat flour
  • 3 cups (12-3/4 oz, 360 grams) King Arthur bread flour
  • 1-1/2 cups (12 fluid ounces) warm (110°F) cultured buttermilk
  • 1/4 cup (84 grams) honey
  • 1 tablespoon kosher salt
  • 1/4 cup (2 fluid ounces) canola oil
Optional toppings
  • 1 egg
  • 1 teaspoon water
  • your choice of seeds and/or coarse salt
  1. In the bowl of a stand mixer, stir together the warm water and yeast with a fork and let sit for 4 or 5 minutes.
  2. Attach the flat beater to the mixer, add 1 cup of bread flour, 1 cup of white whole wheat flour, and the buttermilk to the yeast and beat until smooth.
  3. Add the honey and the remaining 2 cups of white whole wheat flour and beat until smooth.
  4. Scrape down the sides of the bowl, cover the bowl with plastic and let the mixture rest for 20 minutes.
  5. Meanwhile, prepare a clean bowl or other container with a light film of canola oil to put the dough into when it's ready for its first rise and prepare your loaf pans or baking sheets for the shaped dough's final rise.
  6. After 20 minutes, sprinkle the salt over the dough and beat it in well, then beat in the oil.
  7. Switch to the dough hook and mix in the remaining 2 cups of bread flour then knead on speed 2 for 5 minutes; this will be a soft dough that sticks to the very bottom of the mixing bowl but resist the urge to add more flour.
  8. Scrape the dough into the prepared rising container and cover with plastic.
  9. Place the container somewhere that's about 70°F and let the dough rise until double in size, 45 to 60 minutes.
  10. Gently turn the dough out of the container onto a lightly oiled work surface, then divide and shape according to what you want to make.
  11. Cover the shaped rolls or loaves lightly with a tea towel and put them somewhere about 70°F to rise away from drafts, until doubled in size, about 60 minutes.
  12. Twenty minutes before the bread is ready to bake, preheat your oven to 375°F.
  13. When the dough has doubled in size, add optional finishing by brushing with an egg wash and sprinkling on seeds or coarse salt.
  14. Slide into the preheated oven and bake until the internal temperature is about 200°F; rolls will take about 20 minutes, loaves will require 30 to 35 minutes.
  15. Remove from the oven and set the baking pan on a cooling rack for five minutes, then turn the loaves or rolls out of the pan and allow to cool completely.
When the buttermilk is heated it will curdle and separate, but it will mix perfectly into the dough.
White whole wheat is a whole grain that is milled from a hard white winter wheat instead of the traditional red wheat. This gives it a milder flavor and lighter color.
Resting the dough for 20 minutes (autolyse) makes a dough that's easier to work with, and the finished bread has more flavor.
The salt is mixed in after the autolyse, then the oil is added.
Recipe by MJ Bakes A Lot at https://www.mjbakesalot.com/honey-whole-wheat-bread/