Honey Wheat Bread (Base Dough for Challah, Rolls & More)

This is one of my most versatile doughs — soft, golden, and full of gentle flavour from honey and butter. It began as my take on traditional challah, but over the years it’s become the recipe I reach for again and again — for braided loaves, cinnamon rolls, dinner rolls, and even homemade pretzels and garlic knots. It’s family-friendly, beginner-friendly, and wonderfully forgiving — sweet enough for celebration bread, yet sturdy enough for sandwiches.

Yields 4 small loaves or 3 large loaves · or a mix of 2 pans (e.g. 1 pan of rolls + 1 challah + 1 loaf)
Fermentation 1 hr bulk | 1 hr final proof · Bake 375 °F (190 °C) ≈ 30 minutes

Save

---

Ingredients

• 10 cups (≈ 1500 g) fresh-milled flour (Bread, Hard Red, or Hard White)
• 4 cups (950 ml) warm water
• 4 Tbsp yeast
• 60 ml honey (or sugar, but honey adds richer flavour)
• 90 ml melted butter (or oil, but butter gives the best taste)
• 2 Tbsp salt
• 4 eggs
• 200 g sourdough discard (not active starter; adds depth and softness)

Method

1. Make the Sponge — Combine the sourdough discard, half of the flour (≈ 5 cups), and 2.5 cups of the water. Mix well, cover, and let rest 30 minutes to 2 hours until lightly bubbly. This rest begins to develop flavour and structure before the yeast is added.
2. Bloom the Yeast — In a separate bowl or measuring cup, combine the remaining water, yeast, and honey. Let sit 5–10 minutes until foamy.
3. Mix & Knead — Add the bloomed yeast mixture, eggs, salt, melted butter, and remaining flour to the sponge. Knead about 10 minutes until smooth and elastic. The dough should be soft and slightly tacky but not sticky.
4. First Rise — Place in a lightly oiled bowl, cover, and let rise about 1 hour or until doubled.
5. Shape — Divide and form as desired:
   • Loaves: Shape smoothly into pans, or braid before placing in the pan for a chewy texture.
   • Challah: Divide into 4 strands and braid; lay flat or fit into a pan.
   • Dinner Rolls: Shape into balls and arrange in a buttered dish.
   • Cinnamon Rolls: Roll out, spread with butter, cinnamon & brown sugar, slice & proof.
   • Pretzels / Garlic Knots: Roll and twist; brush with egg wash or butter, sprinkle with coarse salt or cheese.
6. Second Rise — Cover and let rise 45–60 minutes until puffed and light.
7. Egg Wash & Bake — Brush with beaten egg and sprinkle lightly with salt or coarse sugar. Bake at 375 °F (190 °C) for ≈ 30 minutes until golden and fragrant.
8. Cool & Serve — Cool on racks for slicing, or serve warm by pulling apart braids, rolls, or knots.

Baker’s Notes

• This dough stays soft for days and makes excellent French toast.
• Honey adds flavour depth and natural moisture retention.
• Slight tackiness is normal — avoid adding too much flour.
• Works beautifully for cheesy pretzels, garlic knots, or simple sandwich loaves.

Save

---

✨ Reflection

Bread like this is made for gathering — for pulling apart at the table, for butter and jam, for sweet rolls and suppers. It’s the kind of recipe that carries memories in its softness: Friday nights, family dinners, the smell of honey and flour mingling in the kitchen. Each braid feels like a story woven by hand — simple, humble, and full of warmth.

“Go, eat your bread with joy, and drink your wine with a merry heart, for God has already approved what you do.”
— Ecclesiastes 9 : 7