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    Honey Wheat Brown Bread

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    This Honey Wheat Brown Bread is a terrific loaf of bread that is sweet, hearty and a perfect accompaniment to my soups. Slather the warm slice of bread with a spoonful of butter and enjoy it for snack or dinner! You will love the texture of this bread – it’s fluffy, light and super delicious.

    Honey wheat brown bread - RuchiskitchenBaking bread is therapeutic. I love baking, and among all, homemade bread is my favorite. Absolutely nothing beats the smell and taste of a warm freshly baked bread right off the oven that is covered in homemade butter. It’s heavenly and amazing!

    Now, who can resist that! Today’s homemade Honey wheat brown bread is made with healthy ingredients and is my go-to recipe. It is a perfect combination of wheat flour, bread flour, rolled oats, and is mildly sweetened with honey and brown sugar. Yummmm! Once you taste this stuff, you’ll never go back to the store-bought bread!

    Cheesecake factory Honey wheat brown bread - Ruchiskitchen

    Baking Bread is tough!

    To many, bread making can seem a little intimidating, but trust me, it’s not. 

    Bread baking is artistic. It involves a beautiful process that begins with the “proofing of yeast” at a temperature that will activate it. This activation is significant for bread making. 

    Once the yeast is activated or awakened, ingredients are combined to go through a rising process that is completed in a warm place. The end product is a golden brown loaf of bread that is tender, fluffy, delicious, and slightly dense in texture. 

    Honey wheat brown bread - Ruchiskitchen

    How to make Honey Wheat Brown bread?

    The recipe that I am sharing with you today is quick, simple to follow and bakes 4 loaves of bread. Once you try it, you will be tempted to make your own bread every week!

    Begin by activating the yeast in the warm water. It will take about 5 minutes. Once the yeast looks bubbly and frothy, proceed with the recipe. 

    In a mixing bowl, combine all the dry ingredients, add honey, activated yeast, and water. Beat for 2-3 minutes, until the mixture finally starts to form a ball. Transfer the dough ball to a greased bowl and cover it with a damp cloth or plastic wrap and allow it to rest/proof for an hour.

    Honey wheat brown bread - Ruchiskitchen

    One hour later, the dough must have doubled in size. Remove from bowl and punch it down on a lightly floured surface. Knead the dough by hand for 4-5 minutes until it looks smooth and non-sticky. Form it into 4 loaves, cover and let it rise for the second time. After the resting time, garnish with rolled oats and bake the bread as directed until it is fluffy and golden brown.

    How long will this bread last?

    Unlike store-bought bread, homemade bread doesn’t have a longer shelf life. It will last for 4-5 days because it is free of all the preservatives and additives. Once the loaves are completely cooled, wrap the leftovers in a plastic bag and store it in the refrigerator. When ready to serve, cut a slice and microwave for 10-12 seconds. Slather with butter and enjoy!

    Perfect for gifting too!

    Wrap the cooled bread in decorative plastic bags and gift out to your family and friends. This homemade bread will garner a lot of compliments and wows!

    Honey Wheat Brown Bread | Ruchiskitchen

    Treat your family to a homemade Honey Wheat Brown bread tonight. I often bake this bread as an accompaniment to may soups and pasta. I encourage you to give this recipe a try.  Let me know in the comments if you try this recipe. Got questions related to the recipe, shoot me an email and I would be happy to answer them. 🙂

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    Honey wheat brown bread

    This is a terrific loaf of bread, and I often make this bread as an accompaniment to my soups. Love the texture of this bread; it's fluffy, light and super delicious.
    Honey wheat brown bread - Ruchiskitchen
    Print
    4.19 from 22 votes
    Course Breads
    Cuisine American
    Keyword Homemade Honey wheat brown bread, Honey Wheat Bread Recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    MINUTES 2 hours
    Total Time 2 hours 40 minutes
    Servings 12 SERVINGS
    Calories 326kcal
    Author Ruchi

    Ingredients

    • 3.5 cups Wheat flour
    • 2 cups Bread Flour
    • 1 teaspoon Baking powder
    • 3 tablespoon Cocoa powder
    • 1.5 tablespoon Active dry yeast
    • 1 teaspoon Sugar
    • 2 teaspoon Salt
    • 1/2 cup Honey
    • 2 tablespoon Brown sugar
    • 1/4 cup Oil
    • 1.5 cup Water (add 1/4 cup more if needed)
    • 2 tablespoon Butter for brushing
    • 2 tablespoon Rolled Oats to sprinkle on top
    • A pinch of Brown color (optional)
    US Customary - Metric

    Instructions

    KNEADING THE DOUGH - BAKES 4 LOAVES

    • Combine yeast and sugar together.
    • Add water and..
    • Mix it well. Let it sit undisturbed for 5 minutes.
    • Once the yeast activates (frothy and bubbly), go ahead with the recipe. If the yeast fails to do so, please discard and start over.
    • In a bowl add wheat flour and bread flour.
    • Add salt.
    • Cocoa powder.
    • Brown sugar.
    • Stir in liquids - honey and oil.
    • Pour in yeast, water and..
    • Knead the dough until starts to come together like a ball of dough.
    • Transfer the dough to a greased bowl and set it in a warm place. Cover with a clean a kitchen towel or plastic wrap and let it rise for an hour.
    • The dough will double in size.
    • Choose a big bowl for the dough. 🙂

    SHAPING THE DOUGH

    • Move the dough to a lightly floured surface and knead it again for a few more minutes.
    • Knead the dough by hand for 4-5 minutes until it looks smooth and non-sticky. Keep adding flour as necessary. 
    • Divide the dough in 4 equal parts.
    • Using a rolling pin, flatten the dough.
    • Fold and roll the dough as shown in the pictures.
    • Pinch all the seams and ..
    • Roll on the surface and make it look like a loaf of bread or a log.
    • Since I don't have a small loaf pan, I have wrapped all my loaves in aluminum foil.
    • Cover it again and set it in a warm place and let it rise for another 1 hour. Since the dough was wrapped in foil, it will maintain it's loaf shape.
    • Preheat oven @ 350 degree F. Arrange loaf on a baking tray.
    • Brush with butter and sprinkle rolled oats on top.
      Honey Wheat Brown Bread
    • Bake for 30-40 minutes.
      Honey Wheat Brown Bread
    • Remove the bread from the oven and let them cool. Brush with butter and..
      Honey Wheat Brown Bread
    • Serve hot with your favorite soup or pasta.
      Honey Wheat Brown Bread | Ruchiskitchen

    Nutrition Information

    Nutrition Facts
    Honey wheat brown bread
    Amount Per Serving
    Calories 326 Calories from Fat 63
    % Daily Value*
    Total Fat 7g 11%
    Saturated Fat 1g 5%
    Cholesterol 5mg 2%
    Sodium 408mg 17%
    Potassium 128mg 4%
    Total Carbohydrates 58g 19%
    Dietary Fiber 2g 8%
    Sugars 14g
    Protein 6g 12%
    Vitamin A 1.2%
    Vitamin C 0.1%
    Calcium 2.8%
    Iron 12.1%
    * Percent Daily Values are based on a 2000 calorie diet.

    Recipe Notes

     
    Some Tips to consider, What could possibly go wrong!
    • Wheat flour can be swapped with all purpose flour. 
    • No bread flour, no worries, sub it with all purpose flour. I chose bread flour because of its protein content that helps in gluten formation.
    • Don't have brown sugar - leave it out or use the exact amount of honey. This bread has the right amount of honey to balance the flavor of cocoa powder.
    • Not a lover of cocoa in bread, skip it altogether and make a simple honey wheat bread.
    • Initially, I had added 4 tablespoons of cocoa powder to attain this dark brown color but found it too much so altered it to 3 tablespoons. Feel free to add a pinch of brown color to achieve this deep rich brown color. Mix equal part of red and green to make brown color.
    • Since I didn't have small loaf pans, I have wrapped my loaves in aluminum foil. But if you have a small loaf pan bake the bread in that.
    • Yeast not activated - please discard and start again. Do not proceed with the recipe. 
    • Do not over knead the dough. Over kneading may result in denser bread.
    • Give the loaf a nice warm place to rise. My best spot is my oven - with its light (oven light) on.
     
    Can be Vegan too!
    • 1/2 cup of honey can be substituted with 1/3 cup of Maple syrup + 1.5 tablespoons of sugar. 
    • Replace regular butter with vegan butter. 
     
    Did you make this recipe?Share your photos on Social media and Mention @ruchiskitchen! Would love to see your yummy creations!
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    Comments

    5. hello , i just have a quick question. In step 11, the bread has no aluminum, and in the next step it does. So why did you add it?

      Reply

      • Vanessa, in pic 11 that’s the raw bread getting ready to be baked.
        Foil was added just before baking. So the next pic (pic 12) you see is baked bread with foil border.

        Reply

    8. Hi Ruchi! Simple recipes amazing results😊. Thanks for sharing. May I request you to plz share recipe of tea toast( rusk) . I hv been looking for it since long. Thanks 😊

      Reply

      • Thanks Kavita! Glad to hear that you are enjoying my recipes.
        Have taken down your request and will keep you posted. 🙂

        Reply

    9. When rolling out the dough on floured surface are you using bread flour or all purpose flour or wheat flour? Thanks!

      Reply

    10. hi ruchi came across your post in euphoric delight and tried your honey wheat bread came our fantastic thank u…the only problem with your site is the advertisements popping up and blocking it!!

      Reply

      • Thanks for trying the recipe Sarmi. Glad you liked it. Regarding the pop-ups, will look into that and make it more user friendly. 🙂

        Reply

    11. Hey ruchi ,
      Visiting your blog for the very first time.You have a lovely blog.I got attracted by these beautifully baked brown bread.

      Reply

    12. What a lovely and deep colour! This loaf sounds like it has the perfect amount of sweetness. And wow, I’m impressed at your ingenuity making your own makeshift loaf pans out of tinfoil! It turned out so well! Thanks for dropping by Fiesta Friday 😉

      Reply

    13. Hello Ruchi
      I am becoming a big fan of your recipes. I have already tried few of them and the results were amazing. Thanks for sharing them. I am wondering if you have ever tried any gluten free recipes?

      Reply

      • Thanks Vasudha for your kind words. Glad you liked my recipes. Have not explored that area but would love to do that in the near future. Will keep you posted. 🙂

        Reply

    14. It shows using white sugar but I didn’t see how much white sugar was used. Please let me know how much is needed. Thanks

      Reply

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