Name: Honey Wheat Bread with Almond Butter Spread
Prep time: 20 min
Cook time: 35 min
Total time: 2 h 55 min
Yield: 24
Cuisine: American
Ingredients: 5-6 cups (about 650-750g) fresh milled hard white wheat flour (or 50/50 hard white/red blend; start with less and add as needed); 2 cups warm water (about 110°F); ⅓ cup honey; ¼ cup melted butter or neutral oil (like avocado); 2¼ tsp instant yeast; 2 tsp salt; 2 cups raw or roasted almonds; Pinch of sea salt; Optional: 1-2 tsp honey or neutral oil for creaminess

This wholesome honey wheat bread features nutrient-rich fresh milled whole wheat flour for maximum flavor and nutrition. Naturally sweetened with honey, it’s soft, fluffy, and hearty with a subtle nutty taste. Slather with creamy almond butter spread for a nourishing breakfast or snack that’s both satisfying and homemade from scratch.

Why You’ll Love This Recipe

You’ll adore this bread because it’s made with freshly milled flour, which delivers incredible nutty aroma, superior freshness, and better nutrition than store-bought whole wheat—no preservatives or stale notes!

The honey adds gentle sweetness and keeps the crumb tender and moist for days, while avoiding the dense, heavy feel often associated with 100% whole wheat loaves. It’s incredibly versatile for everyday use: perfect sandwiches, French toast, or just warm with butter.

Baking it yourself gives that proud, homemade satisfaction, and the almond butter spread elevates it into something special—creamy, protein-packed, and naturally delicious without added sugars. It’s family-friendly, beginner-doable with clear steps, and feels like a wholesome treat you can feel great about eating.

Yield: 24 slices

Honey Wheat Bread with Almond Butter Spread

Soft, honey-sweetened fresh milled wheat bread with nutty almond butter spread—wholesome, fluffy, and perfect for sandwiches or toast.

Prep Time 20 minutes

Cook Time 35 minutes

Additional Time 2 hours

Total Time 2 hours 55 minutes

Ingredients

For the Honey Wheat Bread (2 loaves):

5-6 cups (about 650-750g) fresh milled hard white wheat flour (or 50/50 hard white/red blend; start with less and add as needed)
2 cups warm water (about 110°F)
⅓ cup honey
¼ cup melted butter or neutral oil (like avocado)
2¼ tsp instant yeast
2 tsp salt

For the Almond Butter Spread:

2 cups raw or roasted almonds
Pinch of sea salt
Optional: 1-2 tsp honey or neutral oil for creaminess

Instructions

Mill your flour fresh — Grab your wheat berries (hard white for softness or a red/white mix for heartier flavor) and mill them into fine flour right before starting. You'll love that fresh, nutty aroma filling your kitchen—it's the secret to amazing taste! Aim for 5-6 cups total.
Activate and mix the wet base — In a large mixing bowl or stand mixer, combine the warm water, honey, and melted butter (or oil). Stir until the honey dissolves beautifully. Sprinkle in the instant yeast and let it sit 5 minutes until slightly foamy—it's waking up and ready to work magic!
Add flour and salt — Stir in about 4 cups of your fresh milled flour and the salt. Mix on low speed (or by hand) until a shaggy dough forms. Fresh flour soaks up liquid fast, so it'll look sticky at first—that's perfect!
Autolyse for better texture — Cover the bowl and rest 20-30 minutes. This little break lets the flour hydrate fully and gluten develop naturally, making your dough smoother and the final bread incredibly tender. Trust me, it's worth it!
Knead to perfection — Knead with the dough hook (or by hand on a lightly floured surface) for 8-10 minutes, adding the remaining flour ¼ cup at a time until the dough is soft, smooth, and slightly tacky but not sticky. It should stretch thinly without tearing.
First rise — Shape into a ball, place in a lightly oiled bowl, cover with a damp towel or plastic, and let rise in a warm spot for 45-60 minutes until doubled. Watch it puff up—it's so satisfying!
Shape the loaves — Punch down gently, divide into two equal pieces. Shape each into a tight log, tucking ends under, and place seam-side down in greased 9x5 loaf pans. Cover and rise again 30-45 minutes until peeking over the pan edges.
Bake golden — Preheat oven to 350°F. Bake 30-35 minutes until deep golden and the internal temp hits 190°F. The aroma will be irresistible—honey-sweet and wheaty!
Cool and butter — Remove from pans immediately and brush tops with a little extra melted butter for that soft, shiny crust. Cool completely on a wire rack before slicing—patience pays off!
Make the almond butter spread — While bread cools, blend almonds in a food processor 10-15 minutes until creamy (scrape sides often). Add salt and optional honey. Spread thick on warm slices—pure bliss!

Notes

Fresh milled flour behaves differently—it's thirstier, so resist adding too much extra flour during kneading. If your first loaf is dense, try more autolyse time next round. Always use fresh yeast for reliable rise. This bread freezes wonderfully sliced.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 154Total Fat 13gSaturated Fat 2gUnsaturated Fat 11gCholesterol 6mgSodium 304mgCarbohydrates 7gFiber 2gSugar 4gProtein 5g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Mill your wheat berries just before baking for peak freshness and flavor—fresh flour absorbs more liquid, so start with less and add gradually.
Use hard white wheat berries for a milder, softer loaf (less “wheaty” bitterness) or a 50/50 hard white/red mix for balanced nutrition and taste.
Don’t skip the autolyse or rest periods—they develop gluten naturally, making the dough easier to handle and the bread softer.
Knead until the dough passes the windowpane test (stretch a small piece thin without tearing) for great texture.
If your kitchen is cool, place the dough in a turned-off oven with the light on for cozy rising.
For the almond butter spread, toast the almonds lightly first for deeper flavor, and blend with a pinch of sea salt and a drizzle of honey if you like it sweeter.
Brush the hot loaf with butter right after baking for a shiny, soft crust.

Ingredients Notes

Fresh milled flour is the star—grind hard white or hard red wheat berries (or a blend) fresh for vibrant flavor, higher nutrients, and better digestibility compared to pre-ground store flour. Honey provides natural sweetness, moisture retention, and subtle floral notes—use raw or local for the best taste.

Warm water activates the yeast gently without killing it (aim for 100-110°F). Instant yeast is reliable and fast-acting. Salt enhances flavor and controls rise. A touch of oil or butter softens the crumb and extends freshness.

For the spread, natural almonds (unsalted, raw or roasted) blend into creamy almond butter—add a splash of neutral oil if needed for smoothness, and sea salt to balance the nutty richness.

Variations and Substitutions

Swap half the fresh milled wheat for bread flour if you want an even lighter loaf (great for beginners). Use maple syrup or molasses instead of honey for a different sweetness profile. Add ½ cup rolled oats to the dough for chewy texture and extra heartiness (like many oat wheat versions).

For a seeded loaf, mix in ¼ cup sunflower or flax seeds. Dairy-free? Use plant-based milk instead of any suggested buttermilk alternatives.

Gluten-sensitive? This isn’t gluten-free, but spelt berries milled fresh could sub in (adjust hydration). For the spread, try peanut butter, cashew butter, or mix in cinnamon and vanilla for flavored versions. Boost nutrition with 2 tbsp ground flax or chia in the dough.

Storage Option

Store the cooled bread in a bread box or zip-top bag at room temperature for up to 4 days— it stays soft thanks to the honey. For longer, slice and freeze in airtight bags for up to 3 months; thaw slices directly in the toaster. The almond butter spread keeps in the fridge for 2-3 weeks in a jar—stir before use as natural separation occurs.