Whole Wheat Honey 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!

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.

A wooden honey comb is drizzling honey onto a slice of whole wheat honey brown bread. The loaf of bread is in the background.

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.

A wooden honey comb is drizzling honey onto a slice of whole wheat honey brown bread. The loaf of bread is in the background.

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!

Three slices of honey whole wheat brown bread with the remaining loaf on a cutting board. There is a small dish of honey with a wooden honey comb resting inside the dish.

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.

5 from 1 vote

Honey Whole Wheat Brown Bread

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
Total Time: 55 minutes
Servings: 8

Ingredients  

  • 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.

Nutrition

Serving: 1/8 loaf | Calories: 114kcal | Carbohydrates: 21g | Protein: 5g | Fat: 1g | Cholesterol: 25mg | Sodium: 148mg | Potassium: 81mg | Fiber: 3g | Sugar: 7g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Keyword: honey whole wheat brown bread
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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19 Comments

  1. 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 🙂

  2. I baked this up last night and wanted to thank you so much for the recipe! I LOVED the orange zest and raisins, YUM!

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

    1. 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.