I want to make one of my favorite white bread sandwich loaves, but I'm out of sugar. What I do have is honey. How much honey should I use to replace 3 Tbs of granulated sugar? How much should I reduce the water in the recipe to compensate?

3 Answers 3


I've never tried this in baking before, so I did some poking around. Here are a couple of the more helpful articles:


Ask the Experts...About Baking with Honey

These and others seem to agree on a couple major points:

  1. For larger quantities (not applicable here) you'll want to add only about 3/4 the volume of honey in place of sugar. You'll also need to reduce the water in the recipe to compensate.
  2. Lower the baking temp by about 25 degrees; honey seems to accelerate browning.
  3. Add a very small amount of baking soda (1/4 tsp per cup of honey) to compensate for the honey's natural acidity.

Since you have such a small amount, probably only #2 applies here, but you may want to exercise some caution if making a larger batch.

  • I did the same poking around and saw the same things. Point 1 is interesting, because honey weighs more than the same volume of sugar. 50% more, to be exact. So, if you measure by weight, you're going to end up with same weight, but 3/4 of volume by using honey. I bake by weight anyway. I imagine the articles say to use less honey for larger amounts just for convenience, honey is a pain to measure volumetricly, I don't think anyone has ever used a spoon and accurately measured honey :)
    – Jolenealaska
    May 30, 2014 at 19:25
  • Point 2 probably doesn't apply for this particular loaf, because I use a Pullman/Pain de Mie pan anyway, but it's good to know for other applications.
    – Jolenealaska
    May 30, 2014 at 19:29
  • I agree that point 3 is probably totally unnecessary for such a small amount. I use honey in other bread recipes and they never call for soda. Again, it's good to know for other applications.
    – Jolenealaska
    May 30, 2014 at 19:31
  • @Jolenealaska For volumetric measurement no matter the stickiness, google "Metric Wonder Cup". Absolutely amazing, works with anything you throw at (in?) it.
    – logophobe
    May 30, 2014 at 20:13
  • Yeah, I've got one. I hardly ever use it though, I usually prefer using the scale. Since I don't have all weights memorized, the plunger style measuring devices work well too. I think I last used mine for peanut butter.
    – Jolenealaska
    May 30, 2014 at 20:28

If it's real honey, not adulterated with corn syrup or anything, then you can probably substitute it 1:1 for sugar- I usually do so with my go-to white bread recipe. It does change the flavor somewhat, but it's an improvement in my taste.


I bake breads that are usually a 50/50 mix of unbleached bread flour and spelt, rye, oat or kamut whole grain flours. I may have to adjust the whole grain flour amounts (especially kamut) and add gluten, but I always use honey in place of sugar on a 1:1 basis. I never reduce the temperature. The same 1:1 substitution applies on the occasions that I do make white bread. I have never noticed a change in rise or color. Bread-making is a weekly or bi-weekly event at our house.

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.