Honey Wheat Brioche Loaf

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This Honey Wheat Brioche Loaf  is so easy to make, it’s bound to become a new family favorite

honey wheat brioche loaf

I love baking bread, and have to be pretty desperate to buy a loaf. That means in the summer, when it’s too hot to bake, we usually do not eat bread.  For a carboholic like me, this is typically a good thing. If its not here, I can’t eat it.

I’ve been craving bread lately, and when the kids begged for a sandwich, I had to give in.

honey wheat brioche

This loaf is so easy, started in the morning, you can be eating  a sandwich by noon, and what is better than bread fresh out of the oven; nothing that’s what.

A true brioche takes MANY hours, but I found this easy brioche loaf recipe in one of my cookbooks from Nick Malgieri – Perfect Cakes and make it all the time. I have special plans for this loaf {come back tomorrow to find out what}so I went with a honey wheat variation, but you could make it using all white flour and replace the honey with sugar. Both loaves are delicious.

honey wheat brioche loaf

I pretty much eat is as is or toasted with a bit of butter; the kids love it with PB&J, and in the afternoon it’s delicious with a slice of cheese and some fruit.

Whether it’s hot where you are or not, this loaf is worth cranking up the AC.

Honey Wheat Brioche Loaf


  • 1/2 cup milk {warmed to 110 degrees}
  • 1 envelope of active dry yeast {I prefer to use Red Star Platinum}
  • 1 1/4 cups AP flour
  • 1 cup of Whole Wheat Flour
  • 6 Tbsp butter {cut in 1 tbsp size pieces}
  • 3 Tbsp honey
  • 1/2 tsp salt
  • 2 eggs


  • in a small bowl whisk together the milk, yeast, and 1 cup of flour {I used 1/2 AP and 1/2 whole wheat}
  • cover and set aside while you work with the other ingredients
  • in the bowl of a food processor, combine the butter, honey, and salt
  • pulse {scraping down the sides} until you have a smooth mixture
  • add the eggs one at a time, and pulse until smooth {the mixture may look little curdled, but that is fine}
  • add the remaining flour, and the yeast mixture, and pulse until you have a soft dough
  • scrape the dough on to a well floured surface, and knead a few times
  • press into a rectangle and fold in thirds {as you would a letter}
  • place seam side down in a well greased loaf pan, and press so that the dough fills the entire bottom of the pan
  • cover and let rise until it reaches about an inch over the rim of the pan
  • using a sharp knife, slash down the middle {leaving a 1 inch border on either end}
  • bake in a preheated oven at 350 for 35 - 40 minutes
  • cool in the pan for 5 minutes, and complete cooling on a cooling rack

honey wheat brioche loaf

more goodies for fellow carboholics

Homemade Pita Bread

pita bread

Julia Child’s Little White Loaves

little white loaves

30 minute dinner rolls

30 minute dinner rolls