Side Dishes
This Arby's honey wheat bread recipe brings the iconic fast-food flavor to your kitchen with its signature sweet-glazed crust and soft, pillowy centers. 🌟 The secret lies in a precise balance of honey and wheat flour, creating that unmistakable taste and texture that makes it perfect for sandwiches or toasted snacks.
I've perfected the dough preparation to ensure it rises just right, giving you that familiar Arby's quality at home.
The recipe starts with a simple dough that requires careful kneading and proofing to achieve the ideal consistency. A light honey glaze brushed on before baking gives that signature caramelized sweetness, while the interior stays tender and fluffy.
This method ensures your bread will have the same comforting texture and flavor that fans love.
Once baked, this bread is versatile—slice it for sandwiches, toast it for a quick snack, or serve it warm with butter. The honey wheat flavor shines whether you're recreating Arby's classics or enjoying it on its own.
With just a few key ingredients and attention to detail, you'll have bread that tastes like it came straight from the fast-food chain.
The best part? You can make a batch ahead of time and keep it fresh in the freezer for up to three months. Whether you're hosting a gathering or just craving a taste of nostalgia, this recipe delivers the real deal. Let's get baking!
Ingredients for arby's honey wheat bread
Twelve simple ingredients transform into that iconic Arby's honey wheat bread with crispy-sweet crust and soft centers.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 5 cups | Plus 1 tbsp for dusting |
| Wheat Flour 🌾 | 1 cup | For signature flavor |
| Active Dry Yeast 🍞 | 2 ¼ tsp | Or 1 packet (7g) |
| Granulated Sugar 🍚 | ¼ cup | For yeast activation |
| Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Unsalted Butter 🧈 | ½ cup | Softened, not melted |
| Warm Water 💧 | 1 ¼ cups | 110°F ideal temperature |
| Honey 🍯 | ½ cup | Light variety preferred |
| Large Egg 🥚 | 1 whole | Room temperature |
| Milk 🥛 | ¼ cup | Warm, for tenderness |
| Vegetable Oil 🫒 | 2 tbsp | For greasing pans |
| Extra Honey 🍯 | ¼ cup | For glaze (plus 1 tbsp) |
The yeast is the heart of this dough—fresh is key. Bob's Red Mill or King Arthur brands keep best in the fridge, and I always check the expiration date (it goes bad faster than you'd think). The honey should be light and smooth—Manuka or clover work perfectly. For the flours, I grab King Arthur all-purpose and Bob's Red Mill whole wheat from the bulk bins at Whole Foods—they stay fresh longer. The butter? Plugrá is my go-to for that rich flavor without too much salt. If you're short on time, Land O'Lakes unsalted works too, just measure carefully.
No wheat flour? Spelt flour or extra all-purpose gets you close, though the texture won't be identical. Short on honey? Maple syrup at half the amount works in a pinch, but the flavor will be more pronounced. The yeast needs to be active—if it doesn't foam in 5-10 minutes with sugar and warm water, toss it. For the glaze, agave nectar is a 1:1 substitute, though it's pricier. The milk can be any kind—whole, 2%, or even almond milk—just warm it up first. And if you're making this ahead? Store the dough in the fridge for up to 24 hours before baking for even better flavor development.
This dough is best baked fresh, but you can prep it 24 hours ahead—just refrigerate the shaped loaves until ready to bake. The finished bread keeps at room temperature for 3 days wrapped in a clean towel, or 3 months frozen. For freezer storage, slice it first—it toasts up perfectly straight from frozen. Pro tip: Brush the warm bread with a tiny bit of melted butter right after baking. Game-changer for that Arby's-style richness.
Why You'll Love This Recipe
- No-Knead Magic: I swear by this dough—just mix, let it rise, and bake. The wheat flour blend gives it that signature softness without a single punch from a mixer or my sore arms.
- Sweet & Savory Balance: That touch of granulated sugar in the dough? It’s subtle but just enough to make every bite taste like a little dessert. Honestly, I’ve caught myself eating slices straight from the pan.
- Weeknight Sandwich Hero: Between us, this bread is my go-to for quick lunches or dinner rolls. Toss it with butter, and it’s ready for burgers, grilled cheese, or even a fancy charcuterie board—no one’s judging.
- Budget-Friendly Staple: A single batch feeds my family for days, and the ingredients? Basic pantry stuff. I’ve made this for months, and my wallet hasn’t complained once. (Yes, even on a Tuesday night.)
Step-by-step instructions for Arby's honey wheat bread
Here's how to recreate that iconic sweet-glazed crust with a soft, pillowy interior.
👨🍳 Step 1: Activate the Yeast and Mix the Dough
In a large bowl, combine the 1.25 cups warm water (around 110°F) with the 0.25 cup granulated sugar and 2.25 tsp active dry yeast. Let it sit for 5-10 minutes until foamy—this tells you your yeast is alive and ready to work. If it doesn't foam, your yeast might be dead, and you'll need to start over.
In a separate bowl, whisk together the 5 cups all-purpose flour, 1 cup wheat flour, and 1 tsp salt. Add the yeast mixture, 1 whole large egg, 0.25 cup milk, and 0.5 cup softened unsalted butter to the dry ingredients. Mix with a wooden spoon until a shaggy dough forms, then turn it out onto a lightly floured surface.
Knead the dough for 8-10 minutes until smooth and elastic. I like to use the "windowpane test"—stretch a small piece of dough thin enough that you can see light through it without tearing. This ensures proper gluten development for that soft, pillowy texture. If the dough feels sticky, add 1 tbsp flour at a time until it comes together nicely.
🥘 Step 2: First Rise and Shape the Loaves
Lightly grease two 9x5-inch loaf pans with the 2 tbsp vegetable oil (or use nonstick spray). Place the dough in the pans, dividing it evenly, and smooth the tops with wet hands. Cover the pans with damp kitchen towels and let rise in a warm place for 1-1.5 hours or until doubled in size.
Here's the thing—don't rush this rise. A proper rise gives you that light, airy texture inside. I place my pans in the oven with the light on for a gentle, warm environment. If your kitchen is cold, pop the pans in a turned-off oven with the light on for consistent warmth.
Once the dough has risen, preheat your oven to 350°F. Poke the dough gently with your finger—it should spring back slowly, not immediately. This confirms it's ready for baking. If it springs back quickly, give it another 15-20 minutes to rise.
🔥 Step 3: Bake the Bread to Golden Perfection
Bake the loaves for 30-35 minutes until the tops are deep golden brown and an instant-read thermometer inserted into the center reads 190°F. The bread should sound hollow when tapped on the bottom—this is your cue that it's fully baked.
I know it's tempting to open the oven early, but resist! The bread needs that steady heat to rise properly. If the tops brown too quickly, tent the pans loosely with aluminum foil to prevent over-browning while still allowing steam to escape.
Once baked, remove the bread from the pans immediately and place them on a wire rack to cool for 10 minutes. This step prevents soggy bottoms and helps the bread set properly. The aroma at this point is pure magic—sweet, buttery, and just a hint of that signature honey flavor.
🍯 Step 4: Apply the Honey Glaze
While the bread is still warm, combine the 0.25 cup extra honey and 1 tbsp additional honey in a small saucepan. Heat over low heat for 2-3 minutes until the honey is slightly warm and runny—this ensures it spreads evenly without clumping.
Using a pastry brush, generously coat the tops of the cooled loaves with the honey glaze. I like to brush it on in a crosshatch pattern to ensure full coverage. Let the glaze set for 10 minutes before slicing—this gives it time to harden slightly and stick to the bread.
For that authentic Arby's look, you can sprinkle a pinch of coarse sugar over the glaze while it's still wet. This adds a subtle crunch and enhances the sweetness. Once fully set, slice and serve warm for the best texture and flavor.
Pro Tips For Making Arby'S Honey Wheat Bread
- Bloom the Yeast Warm: Skip the guesswork—dissolve the active dry yeast in warm water (110°F) with a pinch of sugar first. If it foams in 5 minutes, your dough’s ready; if not, your yeast is dead or the water’s too hot. No foam? Start over—this isn’t the step to rush.
- Mix Flours Separately: Combine the all-purpose and wheat flour in the same bowl after measuring, not before. Wheat flour is heavier and can compact unevenly, throwing off your volume. Sift them together last to keep the dough light—like Arby’s version deserves.
- Knead Until Silky: Stop when the dough springs back immediately when poked and looks smooth, not sticky. I used to over-knead, and the bread turned dense. Aim for 8–10 minutes by hand or 5–6 on a stand mixer with the dough hook—less is more here.
- Proof in Two Stages: Let the dough rise at room temp first (1–1.5 hours), then move it to the fridge overnight. The cold slows fermentation, deepens the honey flavor, and makes slicing easier. Yes, it’s an extra step—but your bread will taste like it’s been baking all day.
Flavor customization for this arby's honey wheat bread
Sweetness Levels
Adjust the honey glaze to control sweetness—start with ¼ cup honey for a mild flavor, but increase to ⅓ cup for that classic Arby's intensity. For a subtler touch, replace 1 tbsp honey with 1 tsp maple syrup—it adds depth without overpowering. 🍯
Spiced Variations
Add warmth by mixing ½ tsp cinnamon and ¼ tsp nutmeg into the dough before shaping. This creates a cozy, spiced honey wheat bread perfect for breakfast sandwiches. For extra zing, brush the glaze with a pinch of cayenne pepper before baking.
Herbal Infusions
Swap ¼ cup milk for ¼ cup warm chamomile tea to infuse the dough with floral notes. The tea enhances the honey flavor while adding a delicate aroma. For a savory twist, stir 1 tbsp dried rosemary into the dough before proofing—ideal for pairing with roasted meats.
Crunchy Add-Ins
Press ¼ cup chopped walnuts or toasted pecans into the dough before baking for texture contrast. For a sweet crunch, sprinkle ½ cup granola on top before glazing. These additions work best when lightly toasted to prevent sogginess.
Savory Glaze Twist
Replace the honey glaze with a mix of 2 tbsp melted butter and 1 tbsp brown sugar, brushed on warm bread. This creates a caramelized, buttery finish that pairs perfectly with savory sandwich fillings like roast beef or turkey.
Dietary Adaptations
For a gluten-free version, substitute 6 cups gluten-free 1:1 flour blend for the wheat and all-purpose flours. Add ½ tsp xanthan gum to improve texture. Reduce honey to ⅓ cup** to balance the slightly bitter notes of gluten-free flours. 💪
Nutrition facts
Frequently asked questions
Can I make this bread without wheat flour?
Yes, but the texture will differ slightly. Replace the 1 cup wheat flour with 1 cup spelt flour or 1 cup all-purpose flour for a milder flavor. The bread will still taste sweet and buttery, but the signature honey wheat taste will be less pronounced. For a closer match, use ½ cup whole wheat flour and ½ cup all-purpose flour instead.
How do I store leftover honey wheat bread?
Wrap cooled loaves tightly in plastic wrap or aluminum foil to keep them fresh for 3 days at room temperature. For longer storage, freeze the bread for up to 3 months. Thaw at room temperature or warm in a 350°F oven for 5-10 minutes to restore freshness. Toasting frozen slices works perfectly too!
Why did my bread turn out dense instead of light?
Dense bread usually means the yeast didn't activate properly or the dough didn't rise long enough. Always check your yeast is fresh (it should foam in 5-10 minutes with warm water and sugar). Also, ensure your kitchen is warm enough—try placing pans in a turned-off oven with the light on for consistent warmth. Let the dough rise until it doubles in size before baking.
Can I use this bread for sandwiches right after baking?
Not ideal! Let the bread cool completely and set for at least 1 hour before slicing. This prevents soggy sandwiches. The honey glaze also needs time to harden slightly. Once fully cooled, slice and store in the fridge for up to 3 days—perfect for making Arby's-style roast beef sandwiches at home!
What's the secret to the perfect honey glaze?
Warm the honey gently (low heat for 2-3 minutes) until it's runny but not boiling. This ensures even coverage. Brush the glaze on warm bread (not hot) to help it stick better. For extra shine, sprinkle a pinch of coarse sugar on the glaze while it's still wet. Let it set for 10 minutes before slicing.