Whole Wheat Honey Brown Bread

VG

This whole wheat honey brown bread is yeast-free and requires no-kneading. Simply mix all the ingredients together and bake!

Oh and Happy St. Patrick’s Day to you!! Last year I made Irish Soda Bread to celebrate St. Patrick’s Day and I decided to continue the tradition.

Only this year I went a tiny bit healthier and made a loaf of honey whole wheat brown bread. Brown bread is another Irish classic, however it’s made with whole wheat flour. I used a recipe from the Weight Watchers New Complete Cookbook as a guide but made a few changes by using Greek yogurt instead of buttermilk and swapping honey for the molasses.

The bread turned out to be a nice, dense and slightly sweet loaf. Perfect for late night snacking breakfast. 🙂

This morning I knew I wanted to have a slice of the sweet brown bread but I also needed a little something more so I topped it with a little almond butter and paired it with a hard boiled egg and a navel orange. Perfection!

My second choice for St. Patrick’s day breakfast would have been a green smoothie. Maybe I’ll opt to have one of those tonight instead of the green beer that Isaac bought.

Do you have an St. Patty’s Day plans. So far I have none…

Honey Whole Wheat Brown Bread

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This whole wheat honey brown bread is yeast-free and requires no-kneading. Simply mix all the ingredients together and bake!
Prep Time 15 minutes
Cook Time 40 minutes
Servings 8

Ingredients

  • 1 ¼ cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1 teaspoon orange zest, about 1 orange
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • pinch sea salt
  • ½ cup plain Greek yogurt
  • 1 egg
  • 3 Tablespoons honey

Instructions
 

  • Preheat oven to 375°F. Spray a 4½ x 8½ loaf pan with non-stick spray.
  • Whisk together flour, baking powder, zest, baking soda, cinnamon and salt.
  • In a separate bowl, combine the remaining ingredients.
  • Add the wet mix to the dry ingredients and blend. Do not over-mix.
  • Pour into pan and bake 38-40 minutes, or until a toothpick inserted into the center of the bread comes out clean.
  • Cool 10 minutes then remove from pan and let it cool completely wire rack.
Course: Breakfast
Cuisine: American

DID YOU MAKE THIS RECIPE?

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    19 comments
    1. Cathy
      February 3, 2020 AT 10:10 pm

      Where is the nutritional info? I’m on WW and would like to calculate the points.

    2. Natalia
      February 2, 2020 AT 2:28 am

      Can i use a different kind of flour for this recipe? For example regular white flour or oatmeal flour?

      1. Brittany Mullins
        February 2, 2020 AT 6:48 am

        I think regular all purpose flour would work fine, but I’m not 100% because I’ve only tested this recipe with whole wheat flour. Let me know if you try it.

    3. No Celery Please
      March 20, 2011 AT 8:39 pm

      I made this today with vanilla Chobani, and it was YUMMY!!

    4. Toni
      March 18, 2011 AT 4:38 pm

      Nope! We don’t really celebrate!
      That bread looks delicious! So yummy!
      Have a great weekend!

    5. Christine (The Raw Project)
      March 18, 2011 AT 2:02 pm

      The time change has been tough for me too, I still feel like I’m catching up. This bread looks great, thanks!

Parchment paper lined with protein balls.

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