There’s something deeply comforting about the smell of fresh bread wafting through your kitchen, especially when it’s a hearty, wholesome loaf made with love. This homemade whole wheat bread with honey and olive oil is a rustic, flavor-packed alternative to store-bought loaves, and it’s surprisingly simple to make at home. Whether you’re a novice baker or someone who's tried a sourdough wheat bread recipe or a no knead whole wheat bread before, this easy wheat bread recipe will fit seamlessly into your baking rotation. With just a few pantry staples and a bit of patience, you'll get a beautiful, golden-brown crust and a soft, tender crumb that’s perfect for everything from sandwiches to morning toast with jam.
Homemade Whole Wheat Bread with Honey and Olive Oil
Prep Time 20 minutes mins
Cook Time 35 minutes mins
Rising Time 1 hour hr 20 minutes mins
Total Time 2 hours hrs 15 minutes mins
Course Appetizer, Breakfast, Side Dish, Snack
Cuisine Mediterranean
Servings 1 loaf (about 10 slices)
Mixing bowls One large for mixing and rising, and one small for activating the yeast.
Wooden spoon or silicone spatula For mixing if you're going no-knead.
Loaf pan (9x5 inch) Ideal for a classic whole wheat bread loaf shape. If you don’t have one, a cast iron skillet or even a baking sheet can work for a more artisan-style round loaf.
Kitchen towel or plastic wrap To cover the dough while rising.
Oven Preheated to 375°F.
Dry Ingredients
- 3 ½ cups whole wheat flour sifted
- 2 ¼ teaspoons active dry yeast one packet
- 1 ½ teaspoons salt
Wet Ingredients
- 1 ½ cups warm water about 110°F
- ¼ cup honey raw honey preferred for richer flavor
- ¼ cup extra virgin olive oil
Optional Add-ins
- 2 tablespoons ground flaxseed or chia seeds for extra fiber
- Rolled oats or sunflower seeds for topping
Activate the Yeast
In a small bowl, combine the warm water and honey. Stir until the honey dissolves. Sprinkle the yeast on top and let it sit for about 10 minutes until it gets frothy. This step ensures your yeast is alive and ready to rise.
Mix the Dough
In a large mixing bowl, whisk together the whole wheat flour and salt. Make a well in the center and pour in the frothy yeast mixture and olive oil. Stir with a wooden spoon or spatula until a shaggy dough forms. If the dough feels too dry, add a tablespoon of water at a time. Conversely, if it’s too wet, sprinkle in a bit more flour.
First Rise
Cover the bowl with a kitchen towel or plastic wrap and let it rise in a warm, draft-free spot for 60–75 minutes, or until doubled in size.
Shape the Dough
Lightly flour a surface and turn the dough out. Shape it into a log for a loaf pan or a round boule if you’re going for a whole wheat artisan bread vibe. Gently place it in your greased pan or on a parchment-lined baking sheet.
Second Rise
Cover again and let it rise for another 30–40 minutes, until puffy and slightly risen above the pan.
Bake
Preheat your oven to 375°F. Before baking, you can brush the top with olive oil and sprinkle with rolled oats or seeds for added texture. Bake for 35 minutes, or until the crust is golden brown and the bread sounds hollow when tapped.
Cool and Slice
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. This is crucial to prevent a gummy interior.
Pairings in Detail
This homemade whole wheat bread is incredibly versatile. Here are some delicious ways to enjoy it:
- Savory Sandwiches: Use it as a base for your favorite whole wheat sandwich bread creations. Think roasted vegetables, hummus, and goat cheese, or classic turkey and avocado.
- Sweet Toasts: Toast slices and top with almond butter and banana, or ricotta and honey for a nod to whole wheat banana bread flavor profiles.
- Soups and Stews: Pair it with hearty soups like lentil, minestrone, or tomato basil. Its dense, chewy texture makes it great for dipping.
- Breakfast Base: It’s lovely under poached eggs with olive oil and crushed red pepper or alongside scrambled eggs and sautéed greens.
FAQs
1. Can I use bread flour instead of whole wheat flour?
Technically, yes, but you’ll lose the rich, nutty flavor and dense nutrition that whole wheat flour offers. If you want a lighter texture, you can do a 50/50 mix of whole wheat and bread flour.
2. Is it okay to use white whole wheat flour?
Absolutely! White whole wheat flour is milled from a lighter variety of wheat but still retains the nutrition of whole wheat. It’s a great option if you want a milder flavor and a softer crumb.
3. Can I make this as a no knead whole wheat bread?
Yes. Simply mix the dough until combined, then let it rest for a longer rise (about 12 hours) in a cool environment. Shape and bake as normal. This mimics the process used in no knead recipes for a more open crumb and artisan feel.
4. What’s the difference between this and wholemeal bread recipe versions?
Wholemeal is just another term for whole wheat, commonly used in the UK and other countries. This recipe would qualify as a wholemeal bread recipe too—it’s just a matter of terminology.
5. Can I make this recipe into rolls or mini loaves?
Definitely. Divide the dough into equal portions, shape them into balls or smaller loaves, and reduce the baking time to about 20–25 minutes. These make great sandwich buns or dinner rolls.
