Easy Wheat & Honey Bread

This honey wheat bread is the kind of loaf that disappears fast. Bread flour and whole wheat flour combine with honey, butter, an egg, and warm water for a lightly sweet, golden-crusted bread that works equally well for morning toast or afternoon sandwiches.

The egg is what sets this apart from a basic wheat bread. It enriches the dough, giving the crumb a softer, more tender quality and helping the loaf rise higher than an egg-free version would. Honey provides natural sweetness that’s gentler and more flavorful than plain sugar, and it helps the crust brown to a warm amber.

The whole wheat flour adds just enough nuttiness to make the bread interesting without making it dense. At a ¾ cup to 2 ½ cups bread flour ratio, this is still a soft, light loaf with a whisper of whole grain.

Pro Tips

• Bring the butter, egg, and water to room temperature before adding. The recipe calls this out specifically because cold ingredients slow yeast activity.
• Honey can be tricky in a bread machine. Measure it into the warm water so it dissolves and distributes evenly through the dough.
• This bread makes excellent French toast the next day. The egg-enriched crumb soaks up custard beautifully.
• If the top browns too quickly, your machine may run hot. Try the light crust setting next time.

Variations

• Cinnamon honey wheat: Add a teaspoon of cinnamon for a spiced breakfast bread that pairs with butter and jam.
• Oat honey: Replace ¼ cup of the bread flour with rolled oats for a chewier, more rustic texture.