Healthy Honey Whole Wheat Bread Recipe – No-Knead, Soft, 4 Main Ingredients, 10 Minutes Preparation!
This super easy no-knead Whole Wheat Bread is the perfect healthy alternative for store-bought bread, and ideal for everyday sandwiches! It is made of only 4 simple ingredients you probably already have in your kitchen, and requires ONLY 10 minutes of your time to spare on mixing them all together! The oven has its job for the next 30-40 minutes! How cool is that?
With little effort and time, and no special equipment, you get the homemade healthy bread your gut will thank you for, and the whole family will enjoy it! Since I tried this one, let me tell you, I never bought store-one again!
Making our own breads at home, where we can control the exact components we use, is always a better and healthier alternative than buying commercial bread, since we already know that numerous chemicals are added during production to enhance flavor and extend shelf life.
why you will love this homemade honey whole wheat bread?
- One bowl
- A super healthy alternative for store-bought bread – We already know that various chemicals are used in the production of regular commercial bread to speed up the process and enhance flavor and shelf life, so it is always the better and healthier option to make our own breads and know exactly what ingredients we use to make it!
- 4 ingredients, insanely easy – this recipe is insanely easy to prepare and only requires 4 ingredients you probably already have in your kitchen – whole wheat flour, honey, ground flaxseed, and yeast!
- 10–minute preparation on your side – your job is to only put all ingredients in a bowl and mix them all together, then place the bread dough in a warm place for 30 minutes!
- No-kneading – if the whole bread-making process has always been intimidating to you and you avoided it at all costs – I’m sure you’ll be surprised at how insanely easy this bread is to make since there is no kneading! Your job is to only mix a few ingredients in a bowl!
Made within only 10-15 minutes of your actual work, this whole wheat bread makes the ideal alternative for store-bought breads when you’re overly busy and overwhelmed, and prefer to stick to healthier options whenever you can!
You know exactly the ingredients you’re putting in the bread you’re making where there are zero preservatives, toxic ingredients, and the ones you barely can pronounce! Nothing compares to the freshly homemade baked bread that simply feels and tastes like home! Using whole wheat flour instead of refined white flour is an excellent and insanely easy way of adding more nutrients to your diet!
Let me tell you something… the first time I made this, I said there was no chance I’d ever again buy the store one! And I never did! That’s eminently tasty, soft, with no crumbs, and perfect for any meal!
Is Whole Wheat Healthy?
Whole grains provide a “complete package” of health advantages, as opposed to refined grains, which are stripped of essential nutrients during the refining process. (1)
Whole grains provide a range of essential elements such as vitamins, minerals, protein, fiber, and other beneficial plant components. Thanks to their high fiber content, whole grains aid in promoting a healthy digestive system by providing a boost to stools and nourishment for good gut bacteria. (2)
Ingredients You Need
- Whole wheat flour
- Ground flaxseed
- Yeast
- Honey
- Water
- Salt
How To Make Homemade Honey Whole Wheat Bread
In case the whole bread-making process intimidates you at first thought, thinking you don’t have enough skills and the first image that comes to your mind is getting all messed up while kneading bread, let me tell you the best news… there’s no kneading for this recipe! Phew, a sound of relief Xd
This is probably the easiest, and simultaneously probably the healthiest bread option you can make in a matter of 10-15 minutes of actual work, with minimal ingredients!
- In one large bowl, mix all the ingredients (500 grams whole wheat flour, 2 tbsp ground flaxseed, 1 ½ tsp salt, 1 instant yeast, 480 ml warm water (2 cups), and 2 tsp raw honey). Make sure to add honey after adding water for easier mixing. Depending on the flour type you maybe won’t need all 480 ml of water, so make sure to pour little by little while simultaneously mixing with a spatula. The dough must not be too thick, and also must not be too liquid. If the mixture is slightly sticking to the walls, it’s not a problem.
- Use a bread mold for baking and place parchment paper in it. If you don’t have parchment paper or if you simply want to go the old-fashioned way like me, you can grease the baking mold with a cooking spray like olive oil or sunflower oil. After greasing your baking mold, you should sprinkle some flour over it and shake and roll it around to ensure that the flour sticks to the oil. When the flour remains attached evenly, tap off the extra into the trash can.
- Transfer the mixture to the baking mold and cover it with plastic wrap.
- Let the bread dough rise in a warm place (simply place it somewhere at room temperature, if you need to, cover it additionally with something that will warm it more – like a blanket) for around 30 minutes.
- After the dough has risen, place it in the oven, and bake at 392F / 200C for about 30-40 minutes. Make sure to check occasionally to make sure the dough is baking properly.
Tips, Ideas And Alternatives
- Make sure to add whole wheat flour with a spoon to your measuring cup – If you simply scoop from the canister with a measuring cup, you will end up with far more flour than this recipe asks for.
- Instead of instant yeast, you could use active dry yeast, but there are some differences – While both quick yeast and active dry yeast help in leavening bread and giving it a fluffy, light texture, they do so in somewhat different ways, and there is one key distinction in how to use them: Active dry yeast must be dissolved in water before use, whereas quick yeast can be incorporated directly into dry ingredients.
- In order to estimate if the bread is baked well enough, use the old trick with a toothpick – just place a wooden toothpick close to the middle of the bread. The bread is done if a toothpick inserted into it comes out clean.
- When still warm after baking, the bread can leave crumbs when sliced. Make sure to leave it for some time to cool down, then it will be ready for eating without creating a mess out of crumbs!
Healthy Honey Whole Wheat Recipe
Equipment
- baking mold
- large mixing bowl
- plastic wrap
Ingredients
- 500 grams whole wheat flour
- 2 tbsp ground flaxseed
- 1 ½ tsp salt
- 1 instant yeast (1 packet-10 grams)
- 2 tsp raw honey
- 480 mL warm water
- sesame seeds/flaxseed as topping (optional)
Instructions
- In one large bowl, mix all the ingredients well with the spatula (500 grams whole wheat flour, 2 tbsp ground flaxseed, 1 ½ tsp salt, 1 instant yeast, 480 ml warm water (2 cups), and 2 tsp raw honey). Make sure to add honey after adding water for easier mixing (or dissolve it straight in the water, and then add it to the mixture).Depending on the flour type you maybe won’t need all 480 ml of water, so make sure to pour little by little while simultaneously mixing with a spatula. The dough must not be too thick, and also must not be too liquid. If the mixture is slightly sticking to the walls, it's not a problem.
- Transfer the mixture to the bread baking mold previously covered in parchment paper or greased with oil/butter and cover it with plastic wrap. If you are afraid the dough is going to stick to the plastic wrap, you can simply leave it to rise in the bowl you were making it in, and then, after it has risen, transfer it to the bread baking mold.
- Let the bread dough rise in a warm place (simply place it somewhere at room temperature, if you need to, cover it additionally with something that will warm it more – like a blanket) for around 30 minutes.
- After the dough has risen, transfer the dough to the bread baking mold if you haven't and sprinkle some sesame seeds/chia seeds, flaxseeds, or sunflower seeds on it as a topping. Then, place it in the oven, and bake at 392F / 200C for about 20-40 minutes (ovens vary). Make sure to check occasionally to make sure the dough is baking properly.* Use the old trick with a toothpick to estimate if the bread is baked enough – you simply insert a wooden toothpick near the center of the bread. If the toothpick comes out clean, the bread is ready.
Notes
- When adding water, I recommend not adding all 480 mL at once, but rather leaving 100 mL out, and mixing the ingredients first to estimate if the mixture is too dry and if you should add more or less water. It all depends on the flour type, and your precise measure of it.
- If you don’t have parchment paper or if you simply want to go the old-fashioned way like me, you can grease the baking mold with a cooking spray like olive oil or sunflower oil. After greasing your baking mold, you should sprinkle some flour over it and shake and roll it around to ensure that the flour sticks to the oil. When the flour remains attached evenly, tap off the extra into the trash can.
- It’s important to use warm water – neither too hot nor too cold, so that the dough can rise quicker!
