Simple Honey Wheat Bread Made with Fresh Milled Flour

This honey wheat bread with fresh milled flour is super soft, fluffy & perfect for everyday sandwiches and toast. The smell will fill the whole house, and you’ll be surprised how fast everyone suddenly appears in the kitchen!

If you’ve ever worried that freshly milled flour can’t produce a soft sandwich loaf, this recipe is here to change your mind. While fresh milled wheat often gets a reputation for making dense bread, a few simple steps and a little honey help create a loaf that’s tender enough for peanut butter and jelly, sturdy enough for hearty sandwiches, and delicious enough that you’ll probably grab a slice while it’s still warm.

This honey whole wheat bread has become one of those recipes I come back to again and again. It’s wholesome without tasting overly “healthy,” lightly sweet without feeling like dessert, and soft enough that even picky eaters happily reach for a second slice. Best of all, it makes your kitchen smell like the coziest bakery.

Looking for more fresh milled flour recipes? Our Texas Roadhouse Rolls, Sandwich Thins, and Sourdough Buttermilk Biscuits are always a hit, Cinnamon Rolls, English Muffins or Cornbread never disappoint; or try your hand at Milk Bread or Homemade Ciabatta.

Want to give fresh milled sourdough a try? Check out 100% Whole Wheat Sourdough, Sourdough & Whey Bread, Sourdough Chocolate Chip Banana Muffins, Sourdough English Muffins, Sourdough Stick Pecan Buns, Sourdough Focaccia, Sourdough Pretzel Bites, or Sourdough Bagels.

New to baking with freshly milled flour? Take a walk through our Beginner’s Guide or our Grain Guide.

Why You’ll Love Honey Wheat Bread

This recipe truly is nature’s own honey wheat! It uses freshly milled whole grains and raw honey for that classic sweet flavor.

• Made with 100% fresh milled whole wheat flour for big flavor and nutrition.
• Soft, fluffy texture that works beautifully for sandwiches and toast.
• Honey adds just the right amount of natural sweetness.
• Stays moist for several days when stored properly.
• Great for meal prep and freezer-friendly.
• Easy enough for new and experienced bakers

Honey Wheat Sandwich Bread with Fresh Milled Flour

Tools

• Grain Mill
• Stand Mixer with Dough Hook Attachment
• Kitchen Scale
• Bench Scraper
• Loaf Pan (10 x 5)
• Kitchen Thermometer
• Rice Flour for dusting
• Cooling Wire Rack

Ingredients

• 375g Water, cool
• 1 tsp Lemon Juice
• 113g Honey
• 625g Hard White Wheat Berries
• 75g Coconut Oil, melted
• 1 Egg
• 10g Active Dry Yeast
• 10g Salt

Notes:

• Substitutes: maple syrup for honey, milk or liquid whey (no lemon juice with whey) for the water, butter for coconut oil
• This dough may be sticky after kneading; don’t let that scare you, it will come together!
• If it is humid where you live, you can start with just 340g of water and add more as needed, up to 375g (you may not need it all)
• You can brush the top of the loaf with melted butter or coconut oil after baking for a softer crust, although I never seem to need it
• You can use a different-sized loaf pan or split the dough in two for smaller loaves. Baking times will vary depending on the pan sizes.
• I like to bake my honey wheat loaf covered with a second loaf pan to help trap in the steam and keep the crust a lighter color, but you can bake uncovered for a darker crust

How to Make Honey Wheat Bread Recipe

Mill the Flour & Autolyse: Mill your wheat berries on the finest setting. Add water, honey, and flour to bowl and mix until no dry bits remain. Let rest 30-60 minutes. I usually lean closer to 60 minutes on this recipe.

Mix and Knead the Dough: Add melted coconut oil, egg, yeast, and salt to the dough. Knead until everything comes together. I will often knead for 5 minutes, let the dough rest for 5 minutes, and then knead another 2-3 minutes. This dough may be sticky after kneading; don’t let that scare you; it will work out! Once done kneading, I like to do a set of coil folds (with wet hands) to get the dough situated in the bowl with a little tension.

Bulk Rise: Cover the bowl and let the dough rise until about doubled in size. This will take about 60–90 minutes, depending on your kitchen’s temperature. Winter vs summer can make a difference too.

Shape the Loaf: Turn the dough onto a lightly floured surface and gently press it into a rectangle. Roll it tightly into a log and pinch the seam closed. Place the dough seam-side down into a lightly greased 10×5-inch loaf pan.

Second Rise: Cover and allow the loaf to rise for 30-45 minutes. I like to use the “poke test” to show me when it’s ready. While rising, preheat the oven to 350°F. Score the top of your loaf before baking to prevent tearing.

Bake: Bake your honey wheat bread for 45-50 minutes, or until the internal temperature is about 200°F (at least 190°F). If the top begins browning too quickly, you can tent it with foil or place a second pan upside down over top during the last part of baking.

Cool: Remove the loaf from the pan and let the honey wheat bread cool before slicing. I like to let my loaves cool on their sides on the rack to prevent any sinking.

Tips for the Softest Whole Wheat Honey Bread

• Weigh ingredients for more consistent results
• Don’t skip the autolyse! Freshly milled flour needs to be hydrated
• Avoid adding too much extra flour during shaping

Variations on Honey Wheat Loaves

• Seeds: Laminate or top with some sunflower seeds, flaxseed, sesame seeds, or oats for extra texture.
• Dairy-Full Option: This is a dairy-free recipe, but feel free to replace the coconut oil with butter and milk for water for a more enriched dough.
• Whole Grain Blend: Try mixing a combination of different freshly milled grains like hard red wheat or spelt for a deeper flavor.

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