Side Dishes
Arby's honey wheat bread recipe delivers that iconic golden crust with a sweet, swirled interior that's impossible to resist. The secret lies in balancing honey's natural sweetness with a touch of wheat flour for that signature texture—crispy outside, tender inside.
I've perfected this version after years of testing, ensuring every bite captures the restaurant's signature flavor profile without the shortcuts.
This recipe transforms simple pantry ingredients into a loaf that's crisp on the outside and soft in the center, with those signature honey swirls running through. The dough requires a proper rise, which develops the flavor and structure, while the honey glaze adds that signature caramelized finish.
Don't skip the resting time—it's what makes the difference between good bread and restaurant-quality perfection.
By the time you pull this loaf from the oven, you'll have golden-brown crust with those beautiful swirls peeking through, and a tender crumb that practically melts in your mouth.
The aroma alone will have everyone gathering around your kitchen. It's the kind of bread that pairs perfectly with sandwiches, soups, or just by itself with butter.
Whether you're making it for a family dinner or a special occasion, this recipe delivers consistent results every time. The key is patience—letting the dough rise properly and baking at the right temperature ensures that crispy crust and tender interior.
Once you try this version, you'll never buy store-bought honey wheat bread again.
Ingredients for arby's honey wheat bread
Golden crust meets sweet swirls—here's how to recreate Arby's iconic bread at home with these essential ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 ½ cups | High-protein for better structure |
| Wheat Flour 🌾 | ½ cup | For signature flavor and texture |
| Granulated Sugar 🍚 | ¼ cup | Balances honey's sweetness |
| Active Dry Yeast 🍞 | 2 ¼ tsp | Ensure yeast is fresh (test in warm water) |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for proper dough texture |
| Honey 🍯 | ½ cup | Pure, thick honey for authentic flavor |
| Whole Milk 🥛 | ½ cup | Warmed to 110°F for yeast activation |
| Large Egg 🥚 | 1 whole | Room temperature for even mixing |
| Salt 🧂 | 1 tsp | Diamond Crystal preferred for flavor |
| Vanilla Extract 🌸 | 1 tsp | Pure, not imitation |
| Cornmeal 🌽 | ¼ cup | For dusting bread pan |
| Egg Wash 🥚 | 1 whole | 1 egg beaten with 1 tbsp milk |
| Honey Glaze 🍯 | ¼ cup | 1/4 cup honey + 1 tbsp milk |
The honey is non-negotiable—local raw honey from Whole Foods or Trader Joe's gives the best depth of flavor. Wheat flour is key for that signature texture, but don't substitute all-purpose completely. The yeast needs to be fresh (test it in warm water—it should foam within 5 minutes). For the butter, Land O'Lakes unsalted works perfectly, but any cold, cubed butter will do. If you're in a rush, you can use Earth Balance vegan butter, though the flavor will differ slightly.
No wheat flour? Substitute with extra all-purpose plus 1 tsp vital wheat gluten for structure. Running short on honey? Maple syrup works at a 1:1 ratio, though it adds a different depth. The vanilla extract can be swapped for vanilla bean paste if you want extra richness. For the egg wash, if you're avoiding eggs, 1 tbsp melted vegan butter plus 1 tbsp plant milk gives a similar shine. The cornmeal is just for dusting—semolina works too if you've got it.
This dough needs time—let it rise for 1-2 hours until doubled. Store any extra dough wrapped in plastic in the fridge for up to 24 hours or freeze for 3 months. The baked loaf keeps well wrapped at room temperature for 3 days or frozen for 1 month. For reheating, wrap in foil and warm at 350°F for 10 minutes to restore that crispy crust.
Why You'll Love This Recipe
- No Yeast Struggle: I’ve ruined enough loaves trying to wake up yeast—this recipe’s slow-rise method means tossing in the packet, letting it sit, and walking away. The wheat flour gives it that satisfying chew without demanding perfect kneading.
- Honey Butter Magic: That sugar isn’t just for sweetness—it caramelizes into a subtle crunch, while the butter keeps it tender. Honestly, the first slice out of the oven smells like a bakery, and it’s all thanks to those two simple swaps.
- Breakfast or Brunch Hero: Toast it for pancake-topping, drizzle with jam for a quick snack, or use it to soak up eggs. I’ll be real: my lazy Sunday mornings now start with this bread in the toaster, no excuses.
- Budget Baking Wins: A single batch costs less than takeout sandwiches, and the leftovers? They last longer than my willpower to resist them. Plus, the wheat flour stretches my grocery budget without sacrificing flavor.
Step-by-step instructions for Arby's honey wheat bread
Here's how to recreate that iconic golden crust and sweet honey swirl—every detail matters.
Activate the Yeast and Mix the Dough
In a large bowl, combine the 0.5 cup warm whole milk (tested at 110°F) with the 2.25 tsp active dry yeast and 0.25 cup granulated sugar. Let it sit for 5-10 minutes until frothy—this confirms the yeast is alive and ready to work. If it doesn't bubble, start over with fresh yeast.
Add the 3.5 cups all-purpose flour, 0.5 cup wheat flour, 1 tsp salt, and 1 tsp vanilla extract to the bowl. Cut in the 0.5 cup cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. This creates pockets for the honey swirl later. Pour in the honey and mix gently until combined—you want a shaggy dough, not a sticky mess.
Knead Until Silky and Elastic
Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. You'll know it's ready when it springs back slowly when poked. If it sticks, add flour 1 tablespoon at a time, but don't overdo it—the dough should be soft but not sticky.
Place the dough in a lightly greased bowl, cover with a damp towel, and let it rise in a warm place for 1-1.5 hours or until doubled in size. I like to use my oven with the light on for consistent warmth. Poke the dough gently—if it springs back slowly, it's ready for the next step.
Shape the Honey Swirls
Punch down the risen dough and divide it into 4 equal portions. Roll each portion into a 12-inch log, about 1.5 inches thick. Place 1 tablespoon of honey in the center of each log and roll them up tightly, sealing the ends. Arrange the logs in a 9x5-inch loaf pan dusted with 0.25 cup cornmeal. Cover and let rise for 30-45 minutes until puffy.
Here's the thing—don't overcrowd the pan. The dough should expand slightly but not overflow. If it does, gently press it back down. This ensures that beautiful golden crust without spilling over.
Bake to Golden Perfection
Preheat your oven to 350°F. Brush the risen dough with the 1 whole egg wash and bake for 30-35 minutes until the bread is deep golden brown and sounds hollow when tapped on the bottom. The internal temperature should reach 190°F—this guarantees a tender crumb.
While baking, tent the bread with foil if the top browns too quickly. You want that signature Arby's crust—crispy on the outside, soft and pillowy inside. The honey swirls should be warm and gooey, not dry.
Glaze and Cool
Immediately after removing the bread from the oven, brush the tops with the 0.25 cup honey glaze (mix 0.25 cup honey with 1 tablespoon milk). This adds that signature sticky-sweet finish. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Real talk: Don't slice it too soon. The bread needs at least 30 minutes to set properly—this prevents a gummy texture. Once cooled, slice into 1-inch thick pieces and serve warm for that perfect balance of crispy crust and sweet, honey-infused swirls.
Pro Tips For Making Arby'S Honey Wheat Bread
- Dissolve the Yeast First: I learned this the hard way—don’t mix dry yeast straight into flour. Instead, bloom it in warm water with a pinch of sugar first (about 110°F, like bathwater). This guarantees it’s active before hitting the flour, or you’ll end up with a flat, sad loaf.
- Weigh Your Flours: That 1:1 ratio of all-purpose to wheat flour looks simple, but volume measurements are a gamble. Wheat flour packs differently—use a kitchen scale for accuracy. Trust me, your bread’s texture will be consistent, not dense or crumbly.
- Don’t Over-Knead the Dough: This isn’t pizza dough; you’re not trying to build muscle here. Knead just until the dough pulls away cleanly from the bowl (about 8–10 minutes by hand). Overwork it, and the wheat flour will turn gummy, ruining that soft, airy crumb.
- Let the Dough Rise Twice: The first rise is obvious, but the second—after shaping—is where the magic happens. Give it 1–2 hours at room temp until it’s almost doubled. Cold-proofing (overnight in the fridge) also works, but if you’re in a hurry, a warm spot near the oven (with the light on) speeds it up without overproofing.
Essential equipment for perfect results
Must-Have Mixing Tools
Start with a large mixing bowl (I use my 5-quart Pyrex—it holds everything comfortably) and a wooden spoon for combining ingredients. For kneading, a lightly floured surface works best, but a stand mixer with dough hook attachment (like my KitchenAid Artisan) saves time and effort.
If you're mixing by hand, strong arms are your best tool—this dough needs serious kneading! 💪
Precision Measuring
Accurate measurements make all the difference with bread. Invest in a digital kitchen scale (I love the OXO Good Grips) for flours and butter, but keep a set of stainless steel measuring cups (like Farberware) for liquids and honey.
The wheat flour is critical—use a whisk to level off your measurements for consistency. A fine-mesh sieve helps sift dry ingredients smoothly, preventing lumps.
Yeast Activation Kit
Bread requires patience, so a warm proofing spot is essential. I use a proofing basket (like Norpro) for shaping, but a lightly greased bowl works too. For warmth, try your oven with the light on, or place the bowl over a bowl of hot water (about 110°F). A thermometer (like Thermoworks) ensures perfect yeast activation—no guesswork!
Baking Essentials
A 9x5-inch loaf pan (preferably stoneware for even baking) is non-negotiable for that classic shape. For brushing, a small pastry brush (like West Bend) works better than fingers—it distributes the egg wash evenly.
A wire cooling rack prevents soggy bottoms, and parchment paper makes cleanup a breeze. Don’t skip the honey glaze brush—I use a silicon pastry brush for that sticky finish.
Optional Upgrades
For pro results, a digital meat thermometer (like Thermoworks Smoke) checks internal temp (190°F) for perfect doneness. A bread lame (like La Cloche) scores the crust beautifully before baking.
If you bake often, a dough scraper (I use Nordic Ware) keeps things tidy. For storage, airtight containers (like Rubbermaid) preserve freshness—just let the bread cool completely first! ✨
Nutrition facts
Frequently asked questions
Can I make this bread without a stand mixer?
This dough requires 8-10 minutes of vigorous kneading by hand on a lightly floured surface. Use the heel of your hand to push and fold the dough, rotating the bowl between pushes. The goal is to develop gluten for that perfect texture—just be prepared for some serious arm work.
Why does my dough smell like honey but taste bland?
The honey needs time to infuse during the 1-1.5 hour rise. If your bread tastes flat, try warming your milk to 110°F (not boiling) and using raw, unfiltered honey for deeper flavor. Also ensure your yeast is fresh—old yeast won't activate properly.
How do I fix if my bread is too dense?
Dense bread usually means under-kneading or over-handling. Next time, knead until the dough springs back slowly when poked. Also check your yeast—it should foam within 5-10 minutes in warm milk. If not, start fresh. For a quick fix, slice and toast—this can improve texture slightly.
Can I make this bread in a different pan shape?
Yes! You can use a 9x5-inch loaf pan for the classic shape, but try a pullman pan for sandwich rolls or a round cast-iron skillet for a free-form loaf. Just adjust baking time—smaller pans bake faster. For rolls, divide dough into 12 equal pieces and shape into balls before the final rise.
How long can I store homemade honey wheat bread?
Wrap cooled bread tightly in plastic wrap or foil and store at room temperature for 3 days. For longer storage, freeze slices in a ziplock bag for up to 1 month. To reheat, wrap in foil and warm at 350°F for 10 minutes to restore crispiness.