Honey Wheat Bread Recipe

This Cheesecake Factory honey wheat bread copycat recipe brings that warm, fluffy, sweet-but-earthy vibe right into your kitchen. It’s simple, a little nostalgic, and honestly cheaper than ordering out. Soft crumb, golden crust—perfect for cozy toast mornings or butter-drenched slices at midnight.

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Quick Summary

• Prep time: 15 mins
• Cook time: 30 mins
• Flavor: slightly sweet, warm, nutty
• Great for: late-night carbs, sandwich base, emotional bread therapy

Why I Like This Recipe

Okay so—this bread? I didn’t even plan to make it. I was just in my feelings, thinking about those free little loaves they bring out at Cheesecake Factory (y’know the ones?), and decided to try making it myself. It’s surprisingly easy. Slightly sweet, soft but sturdy, makes your kitchen smell like a bakery. 10/10 would knead again.

Ingredients

• 2 cups warm water (110°F)
• 1 tbsp active dry yeast
• ⅓ cup honey
• ⅓ cup vegetable oil
• 2 cups whole wheat flour
• 1 tsp salt
• 5 cups all-purpose flour

How To Make Honey Wheat Bread

1. Wake up the yeast: Warm water + yeast + honey = tiny yeast party. Let it foam. If it doesn’t, start over.
2. Mix the dough: Add whole wheat flour, salt, and oil. Mix like you mean it. Then dump in the all-purpose flour slowly—don’t rush it or it’ll fight back.
3. Knead it out: Turn that sticky mess onto a floured counter. Knead it for 10–15 mins. You’ll feel it shift—go from shaggy to soft and elastic.
4. First rise: Oil a big bowl, toss in the dough, flip it so it’s shiny all over. Cover with a damp cloth, let it nap somewhere warm till it doubles (about 45 mins).
5. Punch & shape: Punch it down gently (feels good tbh). Divide in two, shape into loaves, and pop into greased 9×5 pans.
6. Second rise + bake: Let them rise till the dough’s peeking over the edge like a curious cat—then bake at 375°F for 25–30 mins.

Tips for Success

• Don’t skip the kneading. It’s where the magic happens.
• If your house is cold, let the dough rise in the oven with the light on.
• Don’t overbake—it should sound hollow when tapped, not feel like a rock.
• Let it cool before slicing… or don’t. I never do.

Storage and Reheating

• Fridge: Wrap it up tight, lasts about 4 days.
• Freezer: Slice it first, freeze in bags. Toasts straight from frozen—life hack.
• To Reheat: Oven at 300°F for a few mins = warm bread happiness. Toaster works too.

Frequently Asked Questions

• Can I use all whole wheat flour?
  Eh. It’ll get real dense. Maybe mix half and half if you’re feeling healthy.
• What if I don’t have honey?
  Maple syrup or brown sugar works, but you’ll miss that honey vibe.
• Can I make rolls instead?
  Yep. Just divide into little dough balls and bake ~20 mins.
• Why is my bread not rising?
  Yeast probably died. Water too hot? Or old yeast? It happens.
• Do I need a stand mixer?
  Nope. Your hands work fine (and it’s cheaper therapy).

Common Mistakes and How to Dodge Them

• Water too hot = yeast funeral: Aim for bathwater temp. If it’s too hot for your finger, it’s too hot for yeast.
• Not kneading enough: Set a timer. 10–15 minutes of actual kneading, not half-hearted squishing.
• Overproofing the dough: If it rises too long, it’ll collapse like your will to do dishes. Keep an eye on it.
• Skipping oil on the bowl: Stick city. Always coat it so the dough lifts clean.
• Slicing too soon: You’ll squish it if it’s hot. I know it smells good, but just wait… or don’t. Your call.

Nutrition Facts (Per Serving)

• Calories: 172 kcal
• Total Fat: 4 g
• Saturated Fat: 0.5 g
• Cholesterol: 0 mg
• Sodium: 150 mg
• Potassium: 100 mg
• Total Carbohydrate: 31 g
• Dietary Fiber: 2 g
• Sugars: 6 g
• Protein: 4 g