Honey Bacon Bread

This honey bacon bread is a bread machine loaf that hits the sweet-savory sweet spot. Whole wheat flour gives it a hearty, nutty base, honey adds golden sweetness, and bacon bits scattered throughout bring smoky, salty pops of flavor. Just load the machine and press start.

Vital wheat gluten gets added to compensate for the heavy whole wheat flour. Without it, the loaf would be dense and squat. The gluten gives the bread enough structure to rise properly and hold a soft, sliceable crumb despite being 100% whole wheat.

Butter and honey work together to keep the bread moist. The bacon bits distribute evenly during kneading, so every slice gets a taste of that smoky, salty contrast against the sweet honey.

Pro Tips

• Use soft bacon bits, not the hard, shelf-stable kind. Soft bits have better flavor and won’t tear up the dough during kneading.
• Don’t skip the vital wheat gluten. It’s the difference between a proper loaf and a dense brick with whole wheat flour.
• Use very warm water (not hot) to activate the yeast without killing it.
• This bread makes exceptional toast. The honey caramelizes slightly under the broiler.

Variations

• Add a teaspoon of smoked paprika for a deeper, smokier flavor throughout.
• Fold in shredded cheddar cheese with the bacon bits for a bacon-cheese bread.
• Swap honey for maple syrup for a maple-bacon flavor that tastes like breakfast.