Honey Wheat Bran Bread

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Increase the whole grain content of your homemade bread with this delicious and easy to make honey wheat bran bread recipe!

The addition makes a slightly sweet loaf but one that still works for savory sandwiches and a meal side dish.

A stack of photos with a round loaf of bread on top, a traditional loaf with slices on the bottom and text overlay in the middle.

Intro to Whole Grain

This is a great recipe for both bakers new to whole grain bread as well as folks who haven’t eaten many whole grain loaves.

The baked loaves are still light and airy enough for folks who might be averse to whole grain breads in the past. It is not a heavy or overly grainy bread that people can often object too.

Difficulty Level: Beginner

For novice bakers, these loaves are still easy to make because the majority of the flour is still all-purpose meaning it will knead well and hold it’s shape and not crumble. The addition of eggs also helps the dough bind increasing chances of whole grain bread success.

Bran Choices

This recipe was originally made with wheat bran. Wheat bran is likely to be the easiest of all bran to find in grocery stores. Oat bran or even rye flakes could be substituted for different flavors.

A loaf of honey wheat bran bread on a board sitting next to slices with a butter dish behind it.

Loaf Shapes

These could, of course, be baked in traditional loaf pans. It’s simple and easy. However, they also make great round loaves and even dinner rolls if something different is desired.

For rolls, start checking for doneness at about 20 minutes.

Make some of each. A round loaf and a traditional loaf. A pan of rolls and a loaf is also nice. Serve the rolls with some soup for dinner and have the loaf for sandwiches tomorrow.

A round loaf of honey wheat bran bread on a board sitting in front of a red and white butter dish.

Level of Sweetness

Adapt the level of sweetness as desired. Decrease to 2 Tablespoons of honey for the barest hint of honey or increase to 1/2 cup of honey for much sweeter loaves that would be excellent for toast and jam or peanut butter and jelly sandwiches.

2 loaves of honey wheat bran bread on a wooden cutting board with a butter dish behind it.

Honey Wheat Bran Bread

Yield: 2 Loaves
Prep Time: 20 minutes
Rising Time: 2 hours
Cook Time: 40 minutes
Total Time: 3 hours

Easy to make and delicately sweetened, honey wheat bran bread are perfect loaves for a lighter whole grain flavor and texture.


  • 1 Tablespoon Dry, Active yeast
  • 2 Cups Warm Water
  • 1/4 Cup Honey
  • 2 Eggs
  • 1 Cup Wheat Bran
  • 1 Tablespoon Salt
  • 5 Cups Unbleached, All-Purpose Flour


  1. Combine the warm water, yeast, and honey in a bowl. Let sit until foamy about 5 minutes.
  2. Add the wheat bran, eggs, and salt to the yeast mixture. Mix well.
  3. Slowly add the flour and mix until it comes together into a ball of dough.
  4. Turn the dough out onto a floured board and knead until soft and elastic.
  5. Coat a bowl with a bit of oil. Turn the dough around in the bowl to lightly coat with oil.
  6. Cover the bowl with a towel and let rise until doubled. About an hour.
  7. Punch down the dough and turn back out onto a floured bowl.
  8. Divide the dough in half and knead to form loaves.
  9. Place the shaped loaves into greased bread pans or into towel lined baskets to rise. Allow to double about an hour.
  10. Preheat oven to 375 degrees. If baking loaves on a stone, be sure to put in oven while preheating.
  11. Bake the loaves in the preheated oven for 40 minutes or until done. They will sound hollow when tapped with a knuckle.
  12. Remove from oven and pans immediately to cool on wire racks.

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Nutrition Information:
Yield: 32 slices Serving Size: 1 slice
Amount Per Serving: Calories: 89Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 12mgSodium: 204mgCarbohydrates: 18gFiber: 1gSugar: 2gProtein: 3g

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

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Reader Interactions


  1. G B Josephson

    Made this bread twice and have found that I have had to increase the amount of flour in order to work with the dough. It is very sticky and requires more flour to work on a bread board.

    • Kathie

      I’ve had some other folks say it turned out perfectly, I’m not sure why the issue other than perhaps different wheat bran absorbs water differently. I’ll give it another test or two to see on my end as well. Thanks for letting me know.

  2. Anne Richter

    I’ve made this bread several times. I half the recipe for one loaf. The other changes are 1/2 tsp salt and 2 tsp. Vital Gluten. It’s absolutely delicious. As for the quantity of flour ..it will depend on the brand you use and on the climate. Baking bread is sometimes not an exacting process. I have also substituted whole wheat flour for some of the all purpose. If dough is too sticky..add a bit more flour..easy solution

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