Honey Wheat Bread

I know I’ve mentioned this before, but good bread is really expensive.  On the other hand, since so many people are intimidated by making their own bread, no one is going to argue about the price.  After all, time IS money.  The thing is, most of the work to make bread takes place during the rising process, meaning, the bread is just sitting there…..and you don’t have to do anything…..except wait.

Honey Wheat Bread ~ Pearls + Girls

We go through a lot of bread in this house.  Toast for breakfast, sandwiches for lunch, a slice with a bowl of soup or pasta for dinner, yeah…..we like our carbs.  This particular bread recipe evolved from the back of a Bob’s Red Mill flour bag.  My friend, Errin, is an avid bread baker, she’s the one who gave me the idea to substitute pumpkin puree for most of the oil.  The original recipe calls for ALL whole wheat flour.  I have never had any stinkin’ luck with ALL whole wheat flour.  It turns out very dense, I don’t mind it, BUT my kids won’t eat it.  In this recipe, I use a combination of all purpose and whole wheat flour, which makes it taste more friendly for little taste buds..  This honey wheat bread makes a mean peanut butter and jelly sandwich though, let me my kids tell ya!  Enjoy! 😀 Psssst, there’s a bonus recipe at the end of this post!  My favorite chicken salad recipe, which is wonderful with this bread!!!

Honey Wheat Bread ~ Pearls + Girls

Honey Wheat Bread

Yield: one loaf


  • 1 - .25 oz. pkg active dry yeast (or 2 1/4 tsp if you buy your yeast in a jar and keep it in the fridge, like me)
  • 1 1/2 cups warm water
  • 1 tsp honey
  • 2 cups all purpose flour
  • 2 cups white whole wheat flour (I use the King Arthur brand)
  • 3/4 cup rolled oats
  • 1/4 cup pumpkin puree
  • 1/3 cup honey
  • 1 TBSP olive oil
  • 2 tsp salt
  • Optional Topping
  • 2 Tablespoons honey, warmed
  • 2 Tablespoons rolled oats


  1. In a small bowl, combine warm water and honey. Sprinkle with the yeast. Allow to bloom for about 10 minutes until frothy.
  2. In a stand mixer fitted with a dough hook attachment, add the flours and the oats.
  3. Add the pumpkin puree, honey, olive oil and yeast mixture.
  4. Begin by mixing on low speed, scraping down the sides of the bowl with a spatual to ensure all the flour gets mixed in. It should start to form a ball after about 3 - 4 minutes of mixing. If the dough is too dry and isn't coming together in a ball, add more water, one tablespoon at at time. If the dough is too wet and sticking to the sides of the bowl, add more all purpose flour, one tablespoon at a time.
  5. Increase mixer speed to medium and knead for 2 minutes.
  6. Remove dough from the mixing bowl and form into a smooth ball with your hands.
  7. Place bread dough in a well-greased bowl, cover with a damp cloth or paper towel and let rise until doubled in size, usually 1 1/2 to 2 hours.
  8. Rising Tip: Preheat oven to 300 degrees for ONE MINUTE then turn off. It's important to only heat for a minute, if the oven is too hot it could kill your yeast. Then place your covered bowl in the oven. This is especially helpful in the winter, when your kitchen is chilly.
  9. Once doubled, punch down the dough and form into a log with your hands.
  10. Place in a well-greased 9 X 5 inch loaf pan and allow to rise until doubled in size, about 30 minutes to an hour.
  11. Preheat the oven to 350 degrees.
  12. Place an empty loaf pan or cake pan filled with an inch of hot water on the bottom rack of your oven.
  13. Brush the top of the loaf with warmed honey and sprinkle with 2 tablespoons oats (optional, I skipped this step because my oldest daughter doesn't like 'sprinkles' on her bread, go figure). Bake for 45 minutes.
  14. Allow the bread to cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely, about an hour. IF you slice your bread early, be warned, you may end up with a lot of crumbs on your cutting board. I know, it's hard, but to get the best looking slices, wait until your bread is cool to slice it.

Katie's Favorite Chicken Salad ~ Pearls + Girls



Katie’s Favorite Chicken Salad

Yield: 4 servings


4 cups cooked chicken, diced or shredded ( I use poached chicken breasts, I prefer white meat chicken in this recipe)

4 ribs celery, chopped

2 Granny Smith apples, peeled and diced

1/3 dried cherries

1/2 cup mayonnaise

2 TBSP dijon mustard

1 TBSP apple cider vinegar

2 tsp sugar

1/2 tsp celery seeds

salt and pepper to taste


In a large bowl, combine the mayonnaise, mustard, apple cider vinegar, sugar, and celery seeds.  Whisk to combine.  Add the diced chicken, celery, apples, dried cherries, salt and pepper on top of the dressing.  Use a spoon or spatula to combine.  Serve immediately or chilled.





  1. says

    I love this recipe. I am not a great baker, but all the ingredients sound like when they come together that I would devour the whole loaf myself. Also, love your chicken salad recipe!

    • KatieKatie says

      Thanks, Patty! I’m so glad you stopped by my blog! I started baking my own bread a few years ago, now I can’t imagine why I didn’t start sooner. This bread is such a hit with my family, when my daughter sees me get the dough hook out she gets really excited! 🙂