Whole Wheat Honey Brown Bread
Published Mar 17, 2011, Updated Sep 07, 2021
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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!
Last year I made Irish Soda Bread to celebrate St. Patrick’s Day. This year, I decided to continue the tradition of baking bread however, I decided to mix things up and make honey whole wheat brown bread instead.
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.
Is Brown Bread Healthy?
Brown bread is made with whole-wheat flour, which contains more fiber and nutrients than traditional white flour. However, that doesn’t mean it’s always the best choice. You’ll find some store-bought varieties will be chock full of sugar and preservatives. So, while brown bread is traditionally healthier than its counterparts, it’s important to check your labels… or just make my healthy version instead!
The bread turned out to be a nice, dense and slightly sweet loaf. Perfect for breakfast. 🙂
This morning I knew I wanted to have a slice 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.
Honey Whole Wheat Brown Bread
- 1¼ 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
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks delicious! Definitely trying this soon.
Haha nope, no St. Paddy’s day madness here… I spent the night eating in with my fiancee and watching Dexter on Netflix streaming. I am quickly becoming an old fart 🙂
I baked this up last night and wanted to thank you so much for the recipe! I LOVED the orange zest and raisins, YUM!
The time change has been tough for me too, I still feel like I’m catching up. This bread looks great, thanks!
Nope! We don’t really celebrate!
That bread looks delicious! So yummy!
Have a great weekend!
I made this today with vanilla Chobani, and it was YUMMY!!
Can i use a different kind of flour for this recipe? For example regular white flour or oatmeal flour?
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.
Where is the nutritional info? I’m on WW and would like to calculate the points.
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