• Recipes
    • Party Menus
    • Appetizers
    • Breakfast
    • Desserts
    • Cakes, Cookies, and Cupcakes
    • Drinks and Beverages
    • Indian Cuisine
      • Indian Sweets
      • No Onion No Garlic Recipes
      • Vrat Food
    • Main Course
      • Pasta and Noodles
      • Pizza, Burgers, and Sandwiches
    • Slow cooker recipes
    • Soups and Salads
    • Breads and Rolls
  • Instant Pot
  • Reference Guide
    • Kitchen Basics
  • Shop @ Amazon
  • Indian Festivals
  • Work With Me
  • About Us
    • Contact Us
    • Privacy Policy
    ↑
    • Home
    • Work With Me
    • About
    • Contact
    • Disclosure

    RuchisKitchen

    Cooking at your fingertips

    • Recipes
      • Instant Pot
      • Party Menus
      • Appetizers and Snacks
      • Drinks and Beverages
      • Cakes, Cookies, and Cupcakes
      • Desserts
      • Soups and Salads
      • Breads and Rolls
      • Pizza, Burgers, and Sandwiches
      • Pasta and Noodles
      • Main Course
      • Indian Cuisine
        • Indian Dishes
        • Indian Sweets
        • Slow Cooker Recipes
        • Vrat Food
        • No Onion No Garlic Recipes
        • Non veg recipes
      • Breakfast
      • Accompaniments and Sides
    • Kitchen Basics
    • Reference Guide
    • Festivals
    • Shop
    Home » Recipes » Breads and Rolls » Honey Wheat Brown Bread

    Honey Wheat Brown Bread

    Published On:February 17, 2019 By:Ruchi

    This site uses cookies and affiliate links. As an Amazon affiliate, I earn from qualifying purchases. Please read my disclosure.
    EF
    NF
    SP11
    VG
    3.1Kshares
    • Share 28
    • Tweet
    Jump to Recipe
    Honey Wheat Brown Bread - Ruchiskitchen

    Packed with deep and aromatic flavor from honey and brown sugar, this Honey Wheat Brown Bread is our latest family-favorite. It’s a terrific loaf of sweet and hearty bread that is good for lunch or dinner or a perfect accompaniment to hearty soups and meals.

    Or you can slather a warm slice of bread with a spoonful of butter and devour it all on its own! 

    Honey wheat brown bread in a basket

    Now, who can resist that – the smell and taste of warm, freshly baked bread right off the oven covered in homemade butter. It’s heavenly, right!

    If that’s a yes, you will love this homemade Honey wheat brown bread that is made with healthy ingredients and is my go-to recipe. It is a perfect combination of wheat flour, bread flour, rolled oats, and mildly sweetened with honey and brown sugar. Yummmm! 

    Once you taste this honey wheat bread, you’ll never go back to the store-bought bread!

    Is bread baking tough?

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

    Bread baking is artistic and therapeutic. 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 bloomed, 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 tender, fluffy, delicious, and slightly dense texture. 

    Honey wheat brown bread on a wooden board cut into half

     Ingredients for Honey Wheat Brown Bread

    Active dry yeast
    Sugar
    Lukewarm water
    Wheat flour
    Bread Flour
    Baking powder
    Cocoa powder
    Salt
    Brown sugar
    Honey
    Oil
    Water (add an extra ¼ cup, if needed)
    Butter
    Rolled Oats

    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.

    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!

    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. ?

    Craving for more, try these other options!

    • Garlic knots,
    • Focaccia bread,
    • Homemade pavs,
    • Honeycomb buns,

    Thanks for reading.?

    Have you tried this recipe?
    Leave a star rating by clicking on the ⭐ below!
    Honey wheat brown bread in a basket

    Honey wheat brown bread

    Author : Ruchi
    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.
    4.36 from 28 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    MINUTES 2 hrs
    Total Time 2 hrs 40 mins
    Course Breads
    Cuisine American
    Servings 12
    Calories 230 kcal

    INGREDIENTS
     

    ACTIVATE YEAST

    • 1 tablespoon Active dry yeast
    • 1 tablespoon Sugar
    • ¼ cup Lukewarm water

    DRY INGREDIENTS

    • 2 cups Bread flour
    • 1½ cups Wheat Flour
    • 1½ teaspoons Baking powder
    • 1¼ tablespoons Cocoa powder
    • 2 teaspoons Salt
    • 2 tablespoons Brown sugar

    WET INGREDIENTS

    • ¼ cup Honey
    • ¼ cup Oil
    • 1¼ cup Water (add an extra ¼ cup, if needed)

    INGREDIENTS TO TOP THE BREAD

    • 2 tablespoons Butter
    • 2 tablespoons Rolled Oats
    • – – Butter softened
    US Customary – Metric

    INSTRUCTIONS
     

    KNEADING THE DOUGH – BAKES 3 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.
      Activated Yeast- Ruchiskitchen
    • In a bowl add wheat flour,bread flour, and baking powder.
    • 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

    VIDEO

    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.
    • Feel free to add a pinch of brown color to achieve this deep rich brown color. Mix equal parts of red and green to make the 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 a 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. 
     

    NUTRITION

    Calories: 230kcal | Carbohydrates: 37g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 408mg | Potassium: 106mg | Fiber: 1g | Sugar: 9g | Vitamin A: 58IU | Calcium: 29mg | Iron: 1mg
    Disclaimer: Nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. Please refer to a Registered Dietitian or Nutritionists if you have any health issues.

    Are you Going to make this recipe? Take a picture and mention @ruchiskitchen! I would LOVE to see how it turned out for you!
    3.1Kshares
    • Share 28
    • Tweet

    Looking for more? Try These:

    • Eggless Vanilla Cupcakes
      Eggless Vanilla Cupcakes
    • Rasmalai Mousse Phyllo Cups
      Rasmalai Mousse Phyllo Cups
    • Vegan Strawberry Crumble Bars
      Vegan Strawberry Crumble Bars
    • Paneer Butter Masala
      Paneer Butter Masala

    Comments

    1. Lilly says

      December 8, 2020 at 9:40 am

      Hi! Four loaves are a lot for someone living alone with limited freezer space. Can you provide the recipe for only two loaves of bread? Thanks!

      Reply
      • Ruchi says

        December 8, 2020 at 1:03 pm

        Lilly, please use the recipe calculator to change the serving size! Reduce it from 12 to 6 for 2 loaves.

        Reply
    2. Cj says

      October 30, 2020 at 9:36 pm

      What about freezing? Can you freeze the loaves after baking?

      Reply
      • Ruchi says

        November 1, 2020 at 8:32 am

        You sure can!

        Reply
    3. Lisa says

      October 10, 2020 at 1:36 pm

      Hi,
      I recently bought some long bread loaf pans (13.5”x5”x3”). Can I bake this bread in them? If so, how would I adjust the recipe? I dearly hope I can, the bread looks wonderful!
      Thank you, Ruchi!

      Reply
      • Ruchi says

        October 11, 2020 at 9:02 am

        Thank you, Lisa!
        Sure, you can use a 13.5x5x3 inch loaf pan. The baking tie and temperature remain the same. Keep me posted with the results.

        Reply
    4. Jessica says

      October 3, 2020 at 4:50 pm

      Tried this today and the flavor is spot on. The texture though-I had to add a lot more than the water in the recipe to get the dough to come together.

      Reply
      • Ruchi says

        October 4, 2020 at 3:59 pm

        Thank you for trying the recipe and your feedback, Jessica!
        So glad you liked the recipe. This recipe uses 1.25 cups of water + an additional 1/4 cup. So wondering, how much extra water did you add to the dough?

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate the Recipe!




    Hi, I am Ruchi!

    I am so glad that you're here! This is my happy little food paradise where you will find lots of yummy recipes ranging from healthy dinners to blissful sweet delights. So, grab your aprons and let's cook together. ❤ More About Me
    Follow along:

    Search

    Subscribe Today

    For all your favorite dishes straight to your inbox

    Featured on

    Game Day Recipes

    Unwrapped muffins
    Chicken Keema puffs on a tray

    Recipe Key:

    • DFDairy Free
    • EFEgg Free
    • GFGluten Free
    • IPInstant Pot
    • NFNut Free
    • 30Under 30
    • VGVegetarian
    • VVegan
    • NBNo Bake
    • PPaleo
    • SPWeight Watchers Smart Points

    Trending Recipes

    Vegan Thai Peanut Noodles - Ruchiskitchen

    As Featured In:

    Subscribe Today

    For all your favorite dishes straight to your inbox

    Copyright ©2021, RuchisKitchen. All Rights Reserved.