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Bread • American

Honey Wheat Brown Bread Recipe

Honey Wheat Brown Bread is sweet, tender wheat bread with subtle taste of honey and molasses.

4.5 from 160 votes
45 mins
Total Time
8
loaves
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Honey Wheat Brown Bread

How to Make the Best Honey Wheat Brown Bread

This honey wheat brown bread is a delightful homemade version of those coveted small loaves served at upscale restaurants. Sweet, tender, and infused with the subtle flavors of honey and molasses, this bread strikes the perfect balance between wholesome whole wheat and indulgent sweetness. The addition of cocoa powder and espresso powder creates an unexpected depth of flavor that keeps people reaching for another slice.

What makes this recipe so special is its simplicity and the beautiful results it delivers. The dough comes together quickly in a standing mixer, and the two-rise process ensures a tender crumb with excellent flavor development. Topped with rolled oats for visual appeal and a pleasant texture contrast, these small loaves are as stunning as they are delicious.

Whether you’re baking for a special occasion or simply want to elevate your weekday bread game, this honey wheat brown bread is sure to impress. Serve it warm with butter, or toast it the next day for breakfast—either way, it’s a crowd-pleaser that tastes like it came straight from a professional bakery.

Honey Wheat Brown Bread

Honey Wheat Brown Bread

Honey Wheat Brown Bread is sweet, tender wheat bread with subtle taste of honey and molasses.

4.5 from 160 votes
CourseBread
CuisineAmerican
Keywordbrown bread, copycat cheesecake factory brown bread, easy yeast doughs, sweet breads
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Servings8 loaves
Calories309kcal
AuthorRare Ivy
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Ingredients

Dough

Topping

Instructions

Prepare Dough

  1. In the bowl of a standing mixer fitted with the dough hook, combine warm water and molasses. Sprinkle the liquid with yeast and let sit for 5 minutes until foamy, then add in the honey.
  2. In a medium bowl, whisk together the bread flour, whole wheat flour, cocoa powder, granulated sugar, espresso powder, and salt. Slowly add dry ingredients to the yeast mixture on low speed.
  3. Once combined, add butter and increase speed to medium until combined and a soft, smooth dough is formed—about 90 seconds.

First Rise

  1. Lightly grease a large bowl with oil. Transfer the dough to the bowl and cover with plastic wrap.
  2. Place in a warm area to rise for 1 hour, or until double in size.

Shape and Second Rise

  1. Turn out the dough onto a floured surface and cut into 8 pieces. Shape each piece into a small, log-shaped loaf and place onto a greased or parchment-lined baking sheet.
  2. Sprinkle each loaf with rolled oats.
  3. Let the loaves rise until double in size—about 1 hour. Towards the end of the rising, preheat the oven to 350°F.

Bake

  1. Bake the bread for 20 to 25 minutes. Transfer to a wire rack for cooling.
  2. Honey Wheat Brown Bread is fresh for up to 4 days, wrapped, at room temperature.

Notes

  • This recipe yields 8 small loaves, perfect for individual servings.
  • The cocoa powder and espresso powder add subtle depth to the bread without overpowering the honey sweetness.
  • Store wrapped loaves at room temperature for best texture and flavor.
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