Honey Whole Wheat Bread Recipe

honey whole wheat bread recipe
This slightly sweet, whole-grain bread is hearty and satisfying.


Total time:  30 S

Servings:  12

Calories:  130


  • 1 cup warm water
  • 1 tbsp. instant yeast
  • 1/4 cup honey divided
  • 2 3/4 cups whole wheat flour
  • 1 tsp. kosher or sea salt
  • 1 tbsp. canola oil
  • 1 tbsp. vital wheat gluten
  • 1 tbsp. lemon juice

Nutritional Information

  • Serving Size: 1 slice
  • Fat: 2g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 200mg
  • Carbohydrates: 26g
  • Fiber: 3g
  • Sugar: 5g
  • Protein: 5g


  1. Add flour, salt, and vital wheat gluten to WildSide+ jar in order listed and secure lid. Press "Pulse" 3–5 times to mix and sift dry ingredients.
  2. Pour dry ingredients into a separate bowl.  
  3. Add water, yeast and 1 tbsp honey to jar and secure lid. Press "Pulse" 2 times. Allow the yeast to proof 5–10 minutes.
  4. Add remaining honey, oil, and lemon juice to jar and secure lid. Press "Pulse" 2 times.
  5. Add ⅓ of dry ingredients to jar and secure lid. Press "Pulse" 2–3 times. Add next ⅓ of dry ingredients to jar and secure lid. Press “Pulse” 4-6 times. Add the last ⅓ of dry ingredients to jar and secure lid. Press "Pulse" 6–8 times until all flour is incorporated and a dough ball forms.
  6. Allow dough to rest in jar for 10–15 minutes. Dump dough ball onto oiled surface and shape loaf.
  7. Place shaped loaf, seam side down, into 9"x 5" greased loaf pan. Cover loaf pan and allow dough to rise for 20 minutes in a warm place or until dough has topped the pans by approximately one inch.
  8. Bake at 350°F for 20-22 minutes, then increase temperature to 400 degrees and bake until top is golden brown.
  9. Remove bread from pan and allow it to cool on a wire rack before slicing.


  • Dbl0Chick

    I tried to sub the diastatic malt powder in place of the gluten but just like Karla my blender says "Over Tempurature" and yes, I am using the wild side jar.

  • Camiella

    Could this be done in the 4 sided jar?

  • Steve Beaudin

    The bread I made was great and I still make it. Works fine for me !

  • John Wayne Biswanger

    Malt powder is a sugar and vital wheat gluten is a a starch. I don’t think that is a good substitution. I might suggest using some bread flour to replace some of the WW flour…maybe 1/2-1 cup.

  • Steve Beaudin

    This is a great bread and I do it with my own flour. Instead of vital wheat gluten I use a teaspoon of diastatic malt powder. This gives it a light brown crust and the bread is so smooth you wouldn’t believe. Never tried with the lemon juice. Next time I will !

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