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Honey Wheat Black Bread


Honey Wheat Black Bread Recipe

This bread, often known as Canadian Brown Bread, is dark and quite sweet, but pleasingly so. Our recipe shapes the dough into rolls instead of a loaf. We love them with just a plain pat of butter, though they make fine PB&J sandwiches as well.

At a glance

8 mini loaves
Nutrition information


Choose your measure:

  • 1 to 1 1/8 cups cup lukewarm water
  • 3 tablespoons unsalted butter, softened
  • 1/3 cup honey
  • 2 cups King Arthur Unbleached Bread Flour*
  • 1 2/3 cups King Arthur White Whole Wheat Flour
  • 1 tablespoon cocoa
  • 1 tablespoon sugar
  • 2 teaspoons espresso powder
  • 1 1/2 teaspoons salt
  • 1 tablespoon powdered caramel color, optional; for darker color
  • 2 1/4 teaspoons instant yeast
  • *If you don't use King Arthur Unbleached Bread Flour, reduce the amount of water to 3/4 cup, adding additional water if necessary to make a soft, smooth dough.


  1. Note: As of 1/11/17, the amounts of water, honey, and butter in this recipe have been adjusted slightly to produce a more workable dough.
  2. To make the dough: Measure out the flour by stirring it in the canister, then spooning it lightly into a measuring cup and sweeping off the excess. Starting with the smaller amount of water, mix and knead all of the ingredients — by hand, or using an electric mixer or the dough cycle of your bread machine — to form a smooth, soft dough.
  3. Transfer the dough to a lightly oiled bowl, turning to coat all sides. Cover the bowl, and allow the dough to rise until doubled in bulk, at least 1 hour.
  4. Divide the dough into eight pieces. Shape each piece into a small log-shaped loaf. This dough is soft, so use flour or a non-stick spray on your hands.
  5. Sprinkle a lightly greased or parchment-lined baking sheet with cornmeal, place the loaves on the sheet, and cover. Let the loaves rise for 1 hour, or until they look puffy but aren't doubled in size. Towards the end of the rising time, preheat the oven to 350°F.
  6. Bake the bread for 20 to 25 minutes. The loaves will appear slightly darker on the top when they're done. Remove them from the oven, and cool on a rack.
  7. Store, wrapped, for 4 days at room temperature, or freeze for up to 3 months.

Nutrition Information

  • Serving Size 127g
  • Servings Per Batch 8
Amount Per Serving:
  • Calories 300
  • Calories from Fat 35
  • Total Fat 4g
  • Saturated Fat 2g
  • Trans Fat 0g
  • Cholesterol 10mg
  • Sodium 440mg
  • Total Carbohydrate 61g
  • Dietary Fiber 4g
  • Sugars 20g
  • Protein 8g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.