Honey Graham Bread

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Naturally delicious with a hearty texture and nutty flavor, honey graham bread is perfect for toast, simple sandwiches, and more.

Slightly dense and chewy this whole grain bread is perfect for snacking.

A loaf of honey graham bread on a white table with a towel and clay pot in the background with text overlay.

Simple & Flavorful

This is an incredibly simple bread of just a few ingredients. The flavor truly comes from the honey and graham flour.

Graham flour does indeed have a nutty and sweet flavor much like the Graham crackers so many of us enjoy and it permeates these loaves.

Slices of honey graham bread sitting next to a loaf with a jar of honey and green and white towel.

Specialty Ingredients : Graham Flour

Graham flour is whole wheat flour that is more coarsely ground than most typical whole wheat flours and is not sifted. Health food stores generally carry it and larger grocery stores will likely have it from the folks at Bob’s Red Mill.

Bread Flour

I tested this recipe with both all-purpose and bread flours. The far superior loaf came from using bread flour. This is not a place to substitute, use bread flour.

A loaf of honey graham bread on a white board with a clay pot and green and white towel.

Level of Sweetness

The recipe includes 1/3 cup of honey, which is sweet but not overly so. One could easily use it for savory sandwiches.

However, add more or less honey as desired.

Maple syrup could be sweetened for the honey to keep the loaves vegan.

Difficulty Level: Intermediate

While the overall ingredients and technique for these loaves are simple, working with whole grain takes just a bit of practice for well formed loaves. This would be a great start for someone who’s comfortable for kneading and baking basic bread.

Slices of honey graham bread sitting next to a loaf with a jar of honey and green and white towel.

Honey Graham Bread

Yield: 2 small loaves
Prep Time: 20 minutes
Rising Time: 1 hour 30 minutes
Cook Time: 40 minutes
Total Time: 2 hours 30 minutes

Chewy loaves of nutty flavored whole grain bread perfect for snacking and sandwiches.


  • 1 Tablespoon Dry, Active Yeast
  • 2 Cups Warm Water
  • 1/3 Cup Honey
  • 1 Tablespoon Salt
  • 2 Cups Graham Flour
  • 3 Cups Bread Flour


  1. In a large bowl, combine warm water, honey, and yeast. Stir lightly. Let sit until yeast is foamy about 10 minutes.
  2. Add the graham flour and salt, mix well. Add 2 cups of bread flour and mix well, until a dough begins to form. If necessary, add a bit more bread flour.
  3. Turn the dough out onto a floured board and knead until soft and elastic.
  4. Grease a bowl lightly and turn the dough inside to coat it. Cover the bowl with a towel.
  5. Let rise until doubled about 45-60 minutes.
  6. Punch down the down and split in half. Knead the dough slightly and form loaves.
  7. Place loaves into 2 greased bread 8x4" bread pans.
  8. Cover with a towel and let rise until doubled 30-45 minutes.
  9. Meanwhile, preheat oven to 375 degrees Fahrenheit.
  10. When the loaves have risen, bake them in the preheated oven for 30 to 40 minutes. They bread will be golden brown and sound hollow when tapped with a knuckle.
  11. Remove from pans immediately to cool on wire racks.

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Nutrition Information:
Yield: 30 Serving Size: 1 slice
Amount Per Serving: Calories: 101Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 239mgCarbohydrates: 21gFiber: 1gSugar: 5gProtein: 3g

I try but cannot guarantee this nutritional information is 100% accurate.

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Reader Interactions


  1. JoJo

    Hello Kneady Girl, love the name by the way. I have searched everywhere for Graham bread flour and all I can come up with is 50lb bags. Any subjections?

    • Kathie

      Have you tried a local health food store? They may sell Graham flour in the bulk section, where you could buy just a few pounds. Bobs Red Mill recently discontinued making it and it was the brand I bought for years, making it much more difficult to find sadly.

      • JoJo

        I will try looking in the bulk food section. The last time I had Graham bread was in 1988. It was at a deli near the office where I worked. Found a recipe during the pandemic but never found the flour. Thank you for the suggestion and the recipe.

  2. Gary Hasloo

    My mother made a bread that was basically a white bread but included some portion of graham flour. She’s now gone and so, I guess, is her recipe. It was delicious! My question is: what proportion of white-to-graham do you think she might have used to retain the look of white bread bearing the savory taste of the graham?

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