Side Dishes
This Bob's Red Mill honey wheat bread recipe delivers a homemade loaf with a crisp artisan crust and subtle honey sweetness that elevates any meal. The secret lies in balancing whole grains with just enough honey to create a tender crumb and golden finish—no commercial yeast substitutes needed.
I developed this version after testing multiple recipes, and it consistently produces bread with that perfect balance of hearty texture and delicate sweetness.
The process is beginner-friendly but yields professional results: mix the dough in under 10 minutes, let it rise twice for maximum flavor development, and bake at a precise 375°F for a perfect crust.
The honey not only adds natural sweetness but also helps create a slightly chewy texture that keeps the bread fresh for days. Every slice reveals a beautiful honey-infused crumb that's perfect for sandwiches or toast.
What makes this recipe stand out is its versatility—use it as a side for soups, pair with butter for breakfast, or serve with meals all week. The whole wheat flour from Bob's Red Mill provides excellent texture, while the honey ensures each bite has that artisanal touch.
With just 7 ingredients and straightforward steps, you'll have a loaf that rivals bakery quality without the fuss.
For extra texture, try adding sunflower seeds or walnuts to the dough before baking. The bread freezes beautifully too, making it perfect for meal prep. Let's get baking—this recipe is your new go-to for homemade bread that tastes like it came from a specialty bakery.
Ingredients for bob's red mill honey wheat bread
Seven simple ingredients transform into golden, honey-kissed bread with a crisp crust and tender crumb—no yeast substitutes needed!
| Ingredient | Amount | Notes |
|---|---|---|
| Bob's Red Mill Honey Whole Wheat Flour 🌾 | 4 cups | Unbleached, for best texture |
| Active Dry Yeast 🍞 | 2 ¼ tsp | Freshly opened, not expired |
| Raw Honey 🍯 | ⅓ cup | Local preferred for flavor |
| Warm Water 💧 | 1 ¼ cups | 110°F, not boiling |
| Unsalted Butter 🧈 | ¼ cup | Softened, full-fat preferred |
| Granulated Sugar 🍚 | 2 tbsp | White or brown, fine grain |
| Coarse Sea Salt 🧂 | 1 ½ tsp | Kosher or Maldon flakes |
| Cornmeal 🌽 | ¼ cup | For dusting baking sheet |
| Optional Sunflower Seeds 🥜 | ¼ cup | Toasted for extra crunch |
Bob's Red Mill honey whole wheat flour is the secret weapon here—its texture balances the hearty whole grains with just enough sweetness. Grab the unbleached version from their website or any major grocery store's baking aisle. The raw honey should be local if possible (that's where the real flavor comes from), but any liquid honey works. For the yeast, check the expiration date—old yeast won't activate properly. I always keep a small jar in the fridge for freshness. The butter matters too—use full-fat for that rich, tender crumb. If you're feeling fancy, Land O'Lakes or Plugrá are my go-tos, but any good-quality unsalted butter will do.
No honey? Maple syrup at half the amount works in a pinch, but it'll taste different. Short on whole wheat flour? Substitute half with all-purpose flour—the texture will be lighter but still delicious. The sunflower seeds are optional but add that perfect crunch. Toast them in a dry pan for 2-3 minutes before mixing into the dough. No cornmeal? Semolina or extra flour works too. The sea salt should be coarse—Maldon flakes melt beautifully in your mouth. And if you're baking at high altitude, add 1 extra teaspoon of sugar to help with browning.
This dough is forgiving—let it rise at room temp for 1-1.5 hours or refrigerate overnight for even more flavor. The bread keeps beautifully wrapped at room temp for 3 days, or freeze for up to 3 months. I like to slice it fresh from the oven and freeze individual portions—just thaw at room temp before serving. For extra crispiness, brush the warm loaf with melted butter. And if you're making extra? Toast it immediately—it's even better the next day!
Why You'll Love This Recipe
- No-Knead Nightmare Over: Mixing the dough takes all of two minutes—just toss the Bob’s Red Mill honey whole wheat flour, yeast, and warm water together, let it sit while you eat dinner, and boom. No standing at the counter, no flour everywhere, no stress.
- Sweet But Not Cloying: That raw honey isn’t just for flavor—it’s the star. The bread has this perfect balance: a deep, caramelized sweetness from the flour itself, but the honey keeps it bright and inviting. Honestly, I’ve never had whole wheat taste this good.
- Breakfast to Brunch Hero: This bread is my lazy Sunday go-to. Toast it for breakfast, use it for French toast (trust me, it’s chef’s kiss), or even tear it into croutons for salads. The honey butter combo makes everything better—no exaggeration.
- Leftovers That Last: A single loaf feeds my family for days. The crust stays crisp for hours, and the crumb stays soft enough to slather with jam or peanut butter. Between us? I’ve had this bread for lunch three days in a row, and no one’s complained.
Step-by-step instructions for bob's Red Mill honey wheat bread
This recipe transforms simple ingredients into a loaf with a crisp crust and sweet honey aroma that fills your kitchen.
Activate the Yeast and Mix the Dough
In a large mixing bowl, combine the 1.25 cups warm water (about 110°F) with the 2 tbsp granulated sugar and 2.25 tsp active dry yeast. Let it sit for 5-10 minutes until frothy—this confirms your yeast is alive and ready to work. If it doesn't bubble, start over with fresh yeast.
Add the 4 cups Bob's Red Mill Honey Whole Wheat Flour, 1.5 tsp coarse sea salt, and 0.33 cup raw honey to the bowl. Mix with a wooden spoon until a shaggy dough forms. Then, cut in the 0.25 cup softened unsalted butter using a pastry cutter or your fingers until the butter is fully incorporated. The dough will be sticky, but that's expected with whole wheat flour.
Knead Until Smooth and Elastic
Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. You'll know it's ready when it springs back slowly when poked. If the dough feels too sticky, wet your hands slightly to prevent tearing. Whole wheat flour absorbs moisture differently than white flour, so don't add extra flour unless absolutely necessary—it can make the bread dense.
Place the dough in a lightly greased bowl, cover with a damp towel, and let it rise in a warm place for 1-1.5 hours or until doubled in size. The kitchen should feel warm and slightly sweet from the honey—this is your cue that fermentation is working. If the dough doesn't rise, check your yeast or try a warmer spot next time.
Shape and Proof the Dough
Punch down the risen dough to release air, then shape it into a round loaf on a baking sheet dusted with 0.25 cup cornmeal. This creates a beautiful crust and prevents sticking. Cover loosely with the towel and let it proof for another 30-45 minutes until puffy. The dough should feel light and springy when pressed gently.
While proofing, preheat your oven to 375°F with a baking stone or inverted baking sheet inside. This ensures even heat distribution for that perfect crust. If you're adding the 0.25 cup optional sunflower seeds, sprinkle them lightly over the dough now for extra texture and crunch.
Bake to Golden Perfection
Bake the loaf for 30-35 minutes until the crust is deep golden brown and the internal temperature reaches 190°F. Tap the bottom—it should sound hollow. If the top browns too quickly, tent with foil to prevent over-browning while the center finishes baking.
Remove from the oven and let the bread cool on a wire rack for at least 15 minutes before slicing. The crust will firm up as it cools, and the honey aroma will intensify. Slice thickly to enjoy the hearty texture of the whole wheat bread with that sweet, golden honey flavor throughout.
Pro Tips For Making Bob'S Red Mill Honey Wheat Bread
- Bloom the Yeast First: Skip mixing yeast straight into flour—it’s lazy and unreliable. Instead, dissolve it in warm water (110°F) with a pinch of honey first and wait 5–10 minutes until frothy. Whole wheat flour’s density can starve yeast, so this step guarantees a proper rise.
- Soften Butter Properly: Cold butter = dense bread. Microwave it in 10-second bursts until just soft enough to press into the dough (not melted). Over-softened butter spreads too much, making the crumb gummy—this recipe’s honey richness needs structure to balance it.
- Don’t Over-Knead: Whole wheat dough resists kneading, but you don’t need to fight it. Stop when it’s smooth and springs back slowly (not instantly)—about 8–10 minutes by hand. Overworking it develops gluten too much, turning your bread into a chewy brick.
- Proof in a Warm Spot: Your oven’s light-on setting (or a turned-off oven with a bowl of hot water) works better than your kitchen counter. The dough’s honey content makes it rise slower—aim for doubled size in 1.5–2 hours, not 45 minutes. Patience here makes all the difference.
Storing and reheating your leftovers
Room Temperature Storage
Wrap your freshly baked loaf tightly in a beeswax food wrap or place it in a canvas bread bag to maintain moisture. Store at room temperature for up to 3 days—the crust stays crisp while the honey-infused crumb remains tender.
I always keep a loaf on the counter for toast in the morning, and it never dries out. For extra freshness, brush the crust with melted butter after baking. 🍞
Refrigerator Revival
If your bread sits too long at room temperature, don’t toss it! Pop slices in a toaster oven at 350°F for 3-5 minutes to revive crispness. For whole loaves, wrap tightly in aluminum foil before refrigerating for up to 5 days.
The cold slows staling, but the honey keeps the crumb moist longer than standard whole wheat bread. I reheat slices in a skillet with butter for ultimate crispiness. 🔥
Freezer Preservation
Slice the cooled loaf and wrap each slice in parchment paper, then store in a freezer bag for up to 3 months. Thaw at room temperature for 1-2 hours before toasting—no microwave needed!
For whole loaves, freeze directly in the bread bag for easier thawing. The honey prevents freezer burn, so you’ll get toast as fresh as day one. Label bags with dates to track freshness. ❄️
Reheating Methods
For oven reheating, bake slices at 325°F for 8-10 minutes until golden. For toaster perfection, use the highest setting for 2-3 minutes—the honey caramelizes beautifully. Avoid microwaving; it turns bread gummy. Pro tip: Sprinkle coarse salt on reheated slices for a bakery-style finish. 💡
Reviving Stale Bread
If your bread loses crispness, soak slices in milk for 10 minutes before toasting—this restores moisture. For a French toast twist, dip slices in egg wash and pan-fry until golden.
The honey adds natural sweetness, making it perfect for breakfast. Even "stale" bread becomes a gourmet treat with these tricks! 🌟
Nutrition facts
Frequently asked questions
Can I substitute all-purpose flour for the whole wheat in this recipe?
You can replace up to half the whole wheat flour with all-purpose flour for a lighter texture, but the bread will lose some of its hearty, nutty flavor. The whole wheat flour gives this recipe its signature texture and nutritional benefits. If you do substitute, reduce the water by 1-2 tablespoons since all-purpose flour absorbs less moisture.
Why does my dough feel too sticky? How do I fix it?
Whole wheat flour absorbs more moisture than all-purpose flour, so stickiness is normal! Wet your hands slightly before kneading to prevent tearing. If the dough is still too sticky, add 1 tablespoon flour at a time while kneading, but avoid overdoing it—too much flour makes the bread dense. A damp towel over the dough during rising also helps maintain moisture.
Can I make this bread without a stand mixer?
This dough is designed for hand-kneading. Use a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The honey and butter make the dough softer, so it’s easier to handle than standard whole wheat dough. A wooden spoon or your fingers work perfectly for mixing before kneading.
How do I know when the bread is fully baked?
Look for a deep golden brown crust and tap the bottom—it should sound hollow. The internal temperature should reach 190°F (use an instant-read thermometer). If the top browns too quickly, tent with foil to prevent over-browning while the center finishes baking. The honey aroma will intensify as it cools, signaling it’s ready!
Can I add nuts or seeds beyond the optional sunflower seeds?
Yes! Try walnuts, pecans, or pumpkin seeds for extra crunch and nutrition. Toast them first in a dry pan for 2-3 minutes to enhance flavor. Add them to the dough during the final kneading or sprinkle on top before baking. Start with ¼ cup to avoid overpowering the honey’s sweetness.