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.
Baking 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!
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.
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.
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. 🙂
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Honey wheat brown bread
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)
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.
- Bake for 30-40 minutes.
- Remove the bread from the oven and let them cool. Brush with butter and..
- Serve hot with your favorite soup or pasta.
Nutrition Information
Recipe Notes
- 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.
- 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.
Anu says
March 18, 2019 at 12:23 amHi can I use fresh yeast for this recipe? Thx
Ruchi says
March 18, 2019 at 8:53 amI haven’t tried it but sure you can.
Reduce the quantity to half if using fresh yeast.
Fareeda says
February 27, 2019 at 3:55 pmCan this loaf be made without yeast….or do you have a recipe for a quick bread just like this?
Thanks
Ruchi says
February 27, 2019 at 6:32 pmFareeda, this bread cannot be made without yeast. Sorry about that!
For all other bread recipes, please visit this link – https://www.ruchiskitchen.com/category/recipes/breads-and-rolls/
MG says
February 22, 2019 at 8:12 amHi
I have everything on hand. Except that I want only to make a loaf. Do you have a recipe for a small batch please
tia
Mg
Ruchi says
February 22, 2019 at 8:37 amMG, please reduce the recipe to 6 servings and it will adjust the serving size.
Note – use 1 tablespoon yeast for this adjustment (6 servings).
Mg says
February 22, 2019 at 11:34 pmOh ruch. Didn’t see that. So embarrassing. Thank you😉
Ruchi says
February 23, 2019 at 9:37 amNo worries! It’s better to double check before advancing with a recipe. 🙂
KWAYla says
February 17, 2018 at 8:19 pmHOW Much water to add to yeast and sugar ?
Ruchi says
February 17, 2018 at 9:33 pmAdd 3 tablespoon water to yeast and sugar.
vanessa says
November 9, 2017 at 8:50 pmhello , 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?
Ruchi says
November 9, 2017 at 9:22 pmVanessa, 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.
sat says
February 10, 2017 at 3:12 amcan I get the recipe for whole wheat buns without the oven?
Ruchi says
February 10, 2017 at 3:38 pmHere you go – https://www.ruchiskitchen.com/recipe/wheat-ladi-pav-recipe/
In this recipe I have displayed a step by step procedure on how to make pav without oven. Happy Baking!!
Rakhi says
January 31, 2017 at 12:54 pmHi Ruchi,
Can I use golden syrup in place of honey, if not please suggest something else than honey.
Thanks
Ruchi says
January 31, 2017 at 2:55 pmIf the consistency is as thick as honey, then yes you can use it.
Kavita says
January 22, 2017 at 7:55 pmHi 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 😊
Ruchi says
January 23, 2017 at 9:12 amThanks Kavita! Glad to hear that you are enjoying my recipes.
Have taken down your request and will keep you posted. 🙂
Leigh Ann DeSpain says
January 3, 2017 at 1:31 pmWhen rolling out the dough on floured surface are you using bread flour or all purpose flour or wheat flour? Thanks!
Ruchi says
January 3, 2017 at 3:19 pmLeigh, I use bread flour to dust the surface.
Thanks!
Sarmi says
June 29, 2016 at 9:06 amhi 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!!
Ruchi says
June 29, 2016 at 11:09 amThanks for trying the recipe Sarmi. Glad you liked it. Regarding the pop-ups, will look into that and make it more user friendly. 🙂
sathya @mykitchenodyssey says
April 5, 2016 at 5:53 pmHey ruchi ,
Visiting your blog for the very first time.You have a lovely blog.I got attracted by these beautifully baked brown bread.
Ruchi says
April 5, 2016 at 8:01 pmWelcome to the blog Sathya! Glad you liked the recipe. 🙂
tentimestea says
April 3, 2016 at 11:12 amWhat 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 😉
Ruchi says
April 4, 2016 at 8:06 amWelcome to the blog Tentimestea and thank you for your wonderful words. I really appreciate that. 🙂
Vasudha Vig says
April 2, 2016 at 2:24 amHello 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?
Ruchi says
April 2, 2016 at 9:10 amThanks 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. 🙂
shirley wilkes says
April 1, 2016 at 8:54 pmIt shows using white sugar but I didn’t see how much white sugar was used. Please let me know how much is needed. Thanks
Ruchi says
April 1, 2016 at 9:48 pmThanks for pointing that out Shirley. 🙂 Recipe updated!!