Jul 14 2026
Restaurants›Arempas›Honey Wheat Recipe

Honey Wheat Recipe

Inspired by Arempas
Time3h
Serves8

Make Honey Wheat Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Dough

Finish / Optional Topping

Method

Dough

  1. 1

    Bloom the yeast

    Combine warm water (about 105–115°F / 40–46°C) and 1 tablespoon of the honey in a small bowl. Sprinkle active dry yeast over the surface, stir once, and let sit 5–10 minutes until foamy and bubbly.

  2. 2

    Warm milk and melt butter

    Warm the milk gently until lukewarm (100–110°F / 38–43°C). Stir in the remaining honey and softened butter until honey dissolves and butter is evenly distributed. Let cool if necessary so mixture is similar temperature to bloomed yeast.

  3. 3

    Mix dry ingredients

    In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), whisk together all-purpose flour, whole wheat flour, and sea salt until evenly combined.

  4. 4

    Combine wet and dry

    Add the foamy yeast mixture, the honey-milk-butter mixture, and the large egg to the dry ingredients. Mix on low until a shaggy dough forms, about 1–2 minutes.

  5. 5

    Knead the dough

    Increase mixer speed to medium and knead with the dough hook for 6–8 minutes, or knead by hand on a lightly floured surface for 8–10 minutes, until dough is smooth, elastic, and slightly tacky. If dough is too sticky, add up to 2 tablespoons extra all-purpose flour, 1 tablespoon at a time.

  6. 6

    First rise

    Lightly oil a large bowl and place the dough inside, turning to coat all sides with oil. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 60–90 minutes depending on room temperature.

  7. 7

    Shape

    Punch down the risen dough gently to deflate. Turn onto a lightly floured surface, shape into a loaf by gently flattening into a rectangle and rolling tightly, or divide and shape into rolls as desired. Place shaped loaf into a greased 9x5-inch loaf pan or shaped rolls onto a baking sheet lined with parchment.

  8. 8

    Second rise

    Cover the shaped loaf or rolls loosely and let rise again until puffy and nearly doubled, about 30–45 minutes (20–30 minutes for rolls). Meanwhile, preheat the oven to 350°F (175°C) with a rack in the middle.

Finish / Bake

  1. 9

    Brush and top

    Just before baking, whisk together the 2 tablespoons honey with the 1 tablespoon melted butter. Brush the top of the loaf or rolls lightly. Sprinkle oats or sesame seeds if using (press gently so they adhere).

  2. 10

    Bake

    Bake in the preheated 350°F (175°C) oven until crust is golden brown and internal temperature reaches about 190–200°F (88–93°C) for a loaf (or 185–190°F / 85–88°C for rolls). This will take approximately 30–35 minutes for a 9x5 loaf, or 15–20 minutes for individual rolls.

  3. 11

    Glaze and cool

    Remove bread from oven and brush again with any remaining honey-butter mixture for a glossy, sweet crust. Transfer loaf to a wire rack and cool at least 20–30 minutes before slicing (cool less time for rolls if serving warm). Cooling finishes the crumb-setting and makes slicing cleaner.

  4. 12

    Storage

    Store cooled bread wrapped in plastic or in a bread box at room temperature for up to 3 days, or freeze sliced in a freezer bag for up to 3 months. Reheat slices in toaster or warm gently in oven.

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