Easy Honey Wheat Bread with Fresh-Milled Hard White Wheat
Last Updated on January 26, 2026 by Stephanie Gilpin
There is nothing quite like the smell of warm, homemade bread—especially when it’s made with fresh-milled flour.
This Honey Wheat Sandwich Bread is one of the softest, most dependable loaves you can make with hard white wheat. It’s slightly sweet, beautifully tender, and perfect for sandwiches, toast, dinner rolls, or weekly meal prep.
Best of all? It’s not just empty calories. This bread delivers real nourishment—fiber, vitamins, protein, and slow-digesting carbohydrates. Real food that keeps your family satisfied longer.
If you’re new to grinding your own wheat, this recipe is a fantastic place to start. The process is simple, the dough is forgiving, and the results taste better than anything you can buy at the store.
For more help getting started, visit my Fresh-Milled Flour Guide.
This recipe uses hard white wheat for a softer, milder flavor, but you can absolutely substitute hard red wheat if you prefer a deeper, more rustic wheat flavor.
As written, the recipe makes two 9×5 sandwich loaves, but I often split the dough into one loaf + 16 dinner rolls or slider buns. They freeze perfectly and make busy weeknights much easier!
Why You’ll Love This Honey Wheat Bread
- Soft, slightly sweet, and kid-friendly
- 100% whole grain but not heavy or dense
- Mild flavor thanks to hard white wheat
- Incredibly versatile — sliceable sandwich bread or rolls (it also makes delicious French toast!)
- Freezer-friendly for meal prep (freeze whole or sliced)
- Great beginner recipe for fresh-milled flour
If you love simple whole-grain bakes like my Fresh-Milled Flour Banana Bread, you’ll adore this bread too!
Ingredients
- 2 cups warm water
- 4 teaspoons yeast
- ½ cup honey
- 1½ teaspoons salt
- ¼ cup oil
- 5-5.5 cups fresh-milled hard white wheat flour
How to Make Honey Wheat Sandwich Bread
1. Mix Wet Ingredients
In a stand mixer bowl, combine the warm water, yeast, honey, salt, and oil.
Stir well to dissolve the yeast.
2. Add Flour
Add 5 cups fresh-milled hard white wheat flour.
Mix until just combined.
The dough will look a little too wet and have no shape- this is okay! The next step is important.
3. Autolyse (Rest Period) – DO NOT SKIP THIS STEP
Let the dough rest for 20–25 minutes.
This step allows the bran and germ in the fresh-milled flour to fully hydrate and absorb the liquid in the dough, creating:
- a softer dough
- better gluten development
- a higher rise
- a smoother texture
This is one step you do not want to skip.
4. Knead
Knead the dough for about 8-10 minutes, until it becomes smooth, elastic, and slightly tacky but not sticky.
If the dough is still very wet after a few minutes, add flour a couple of tablespoons at a time.
Avoid adding too much—whole grain dough tightens as it hydrates.
When it’s ready, the sides of the bowl should be clean and the dough should be cohesive.
5. First Rise
Place the dough in a greased bowl.
Cover and let rise about 1 hour, or until doubled.
6. Shape the Dough
Punch down the dough gently and divide into:
Option A: Two Sandwich Loaves
Shape into two loaves and place into greased 9×5 pans.
Option B: One Loaf + 16 Rolls
Shape half into a loaf, and divide the remaining dough into 16 rolls.
7. Second Rise
Let rise 30–40 minutes, until doubled.
The loaf is ready to bake when a gentle poke slowly fills back in, leaving a small indent.
Troubleshooting:
If it springs back quickly → underproofed. Wait another 10-15 minutes and try again.
If it does not spring back at all → overproofed. This loaf has been rising for too long and has lost structure.
If you overproof your dough, don’t stress. You can turn it into focaccia, similar to this recipe for turning overproofed sourdough into focaccia, any dough should work.
8. Bake
Bake at 350°F for 26-30 minutes. Begin checking at 26 minutes and continue until it is done.
Bread is done when:
- golden brown on top
- internal temperature reaches 190–200°F
A thermometer is optional, but highly recommended. With an internal thermometer, you will never have underbaked bread again!
9. Cool Properly
Turn the loaves out of the pans and lay each loaf on its side on a cooling rack.
This prevents sinking as the loaf cools.
Let cool at least one hour before slicing.
Extra Tips for Success
- Don’t add extra flour too quickly- be sure to truly let the dough rest the full 20 minutes so it absorbs all the extra moisture. Then add flour only as needed (and a tiny bit at a time) to get the right texture.
- Always autolyse fresh-milled dough
- Rolls freeze beautifully for weeknight meals- we love turning them into small slider buns!
- Brush warm loaves with butter for an even softer crust
For a deeper, richer whole-grain option, try my Fresh-Milled Flour Brown Bread.
Printable Recipe Card:
Honey Wheat Sandwich Bread (Fresh-Milled Flour)
Equipment
- 1 Stand Mixer
Ingredients
Ingredients:
- 2 cups warm water
- 4 teaspoons yeast
- ½ cup honey
- 1½ teaspoons salt
- ¼ cup oil
- 5 –5 1/2 cups fresh-milled hard white wheat flour or hard red wheat
Instructions
Instructions:
- Mix Wet Ingredients: Combine warm water, yeast, honey, salt, and oil. Stir well.
- Add Flour: Add 5 cups of flour and mix until just combined. Dough will be shaggy.
- Autolyse: Let rest 20–25 minutes to hydrate the flour and soften the bran.
- Knead: Knead for about 8 minutes, until smooth, shiny, and elastic. Add extra flour only if needed. Add a tablespoon at a time until dough is cohesive and smooth. It will still be slightly tacky.
- First Rise: Place in a greased bowl, cover, and let rise for about 1 hour or until doubled.
- Shape: Divide dough into two loaves, or one loaf plus 16 rolls. Shape and place in greased pans.
- Second Rise: Let rise 30–40 minutes, until dough slowly springs back when poked.
- Bake: Bake at 350°F for 26-30 minutes, or until internal temp is 190–200°F.
- Cool: Remove from pans and cool on their sides on a wire rack to prevent sinking.
Notes
What to Bake Next
If you’re looking for more fresh-milled flour recipes, my Double Chocolate Muffins with Fresh-Milled Flour are a rich, almost brownie-like treat that still count as breakfast.
For something lighter, the Blueberry Muffins with Fresh-Milled Flour bake up soft, tender, and naturally sweet—perfect for busy mornings or after-school snacks. And if you love this sandwich loaf, my Honey Wheat Rolls make an amazing weeknight side and freeze beautifully for quick dinners!
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