Cinnamon-Honey Whole Wheat Bread

The directions given in this recipe are to make by hand, but this is a recipe that can easily be made in a bread machine, if you have one. Just add the ingredients, in the order listed, into the pan, select the “whole wheat” cycle and “medium” loaf setting.


Cinnamon-Honey Whole Wheat Bread

  • Prep Time: Approx. 2 hours 30 minutes (including time to mix and rise)
  • Cook Time: 35-40 minutes


  • 1 cup water (between 105 – 115 degrees F)
  • 1 1/2 tablespoons honey
  • 1 1/2 tablespoons butter
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon cinnamon
  • 1 1/2 cups Hodgson Mill Whole Wheat Flour
  • 1 1/2 cups Hodgson Mill “Best for Bread” Flour
  • 1 1/2 teaspoons dry yeast

Directions (to make by hand):

Heat the water until warm, between 105-115 degrees F; pour it into a large, warmed bowl and add the yeast. Let stand 5 minutes, until the yeast begins to bubble. Stir in honey, butter, salt, cinnamon, and whole wheat flour. Beat well. Slowly add half of the bread flour and beat until a smooth dough forms. Cover, and let stand 15 minutes.

Turn the dough out onto a very lightly floured surface and knead, adding the remaining flour as necessary, until smooth and springy. This should take about 5 minutes. Wash the bowl and spray with non-stick cooking spray; place the dough back in the bowl and turn it over to cover all sides with grease. Cover and let rise until doubled, about 1 hour.

Lightly spray a baking sheet with non-stick cooking spray. Turn the dough out onto a lightly floured surface. Punch the dough down, and shape it into a round loaf. Place the loaf, with the smooth side up, onto the baking sheet. Cover and let rise in a warm place until almost doubled, 45-60 minutes.

Preheat the oven to 375 degrees F. Bake 35-40 minutes, until the load is golden and a wooden skewer comes out clean and dry. Remove from pan and cool on a wire rack.


Enjoy plain, or topped with butter, your favorite peanut butter, or jam.