Is it worth it, let me work it. I put my bread down, flip it and reverse it.

I remember as a little kid my mom always using her bread maker. Then one day the bread maker retired to the basement. But I have always loved the idea of making fresh bread. Maybe it’s the Jewish mom vibe where I feel I should be baking challah every week or maybe it's due to the baking bug I have.

On my quest to get my boyfriend to eat a bit healthier (he’s graduated from Chef Boyardee dinners to having home-cooked meals by yours truly), I wanted to start making some bread that is free of preservatives, chemicals, and of course tastes better. His mother heard of this and wonderfully gave me her bread maker. But with a small apartment and limited counter space, my kitchen aid dough hook won the battle of making the bread.

I opted to make this bread with white whole-wheat flour due to its lighter and softer flavoring. I also find bread solely made with regular whole-wheat flour is very dense and sometimes not in a pleasant way. From my kitchen to yours, I hope you enjoy this bread, whether its for breakfast, a sandwich, or toast on the side of soup!

Adapted from Half Baked Harvest

Honey Whole Wheat Bread

Recipe Type




Hannah's Bananas

Prep time:

2 hours 20 mins

Cook time:

35 mins

Total time:

2 hours 55 mins


1 loaf


  • 1 packet of active dry yeast
  • 3 ½ cups of warm water
  • 2 tablespoons of molasses
  • 4 ½ cups of white whole-wheat flour (plus some extra if dough is too sticky)
  • 2 tablespoons of ground flaxseed
  • 1 teaspoon of salt
  • 2 tablespoons of honey
  • ¼ cup olive oil
  • 1 egg
  • 1/3 cup old fashioned oats
  • 1/4 tablespoon sesame seeds
  • 1/4 tablespoon poppy seeds
  • 3 tablespoons pumpkin seeds
  • 1 teaspoon of sea salt
  • (Optional: sprinkle of your favorite spice seasonings. I like to add a bit of garlic powder and zaa’tar to the mix. )


  1. To the hot water, add the active yeast and molasses. Stir to combine the ingredients and then allow the mixture to sit for about 5 minutes. The yeast will become activated and begin to foam and bubble.
  2. In a large mixing bowl combine the flaxseed, flour, and salt. Using the dough hook on your mixer (or a wooden spoon and lots of arm work!), add in the yeast mixture slowly and allow the dough to form as your begin mixing. Next add in the honey and olive oil. (Note: if your dough seems too sticky, add in ¼ cup increments of flour until a firm dough is formed).
  3. Place the dough in a greased bowl (I use my metal mixing bowl) and wrap with plastic wrap. Store the dough in a warm oven for 1 ½ to 2 hours to allow the dough to rise. (Note: While putting together all the ingredients, I heat my oven to 350 degrees, and then turn it off before putting in the dough to rise. Make sure the oven isn’t too hot so your plastic wrap will not melt!)
  4. Once the dough has risen, place the dough on a floured surface and knead the dough. (Only do this for a minute tops!)
  5. Put the dough into a greased loaf pan and make sure the entire pan is filled. Beat the egg to create an egg wash, and using a pastry brush, brush the wash onto the dough. Sprinkle on the topping mixture. Place the bread into a 400-degree oven for about 35 minutes or until the dough is fully cooked.
  6. Allow the bread to cool before removing from the pan. Let the bread then fully cool on a wire cooling rack before slicing. Serve up for your favorites sandwiches or store in the freezer to use for morning toast!