If you’ve been on the hunt for a reliable, delicious, and wholesome homemade bread to elevate your toast game, this Whole Wheat Bread Recipe is absolutely going to impress you. It’s soft, slightly sweet, and packed with that beautiful nutty whole wheat flavor. Trust me, once you try baking your own bread, you’ll never want to go back to store-bought loaves again!
Why You’ll Love This Recipe
- Simple Ingredients: With just a few pantry staples, you get a satisfying homemade bread that tastes fantastic.
- Perfect Texture: This bread is soft with a slight chew—hearty but still fluffy enough for sandwiches.
- Hands-On Learning: It’s a great project if you want to improve your bread-baking skills step-by-step.
- Versatile: You can easily customize it with your favorite add-ins or toppings for a personal touch.
Ingredients You’ll Need
Choosing the right ingredients is key to a successful Whole Wheat Bread Recipe. I always use fresh whole wheat flour for that deep, nutty flavor, and warm liquids to activate the yeast just right.
- Water: Warm, around 110°F, which helps wake up the yeast for a perfect rise.
- Whole Milk: Also warmed, adds richness and tenderness to the bread crumb.
- Active Dry or Instant Yeast: The magic behind the rise—make sure it’s fresh for best results.
- Whole Wheat Flour: Use spooned and leveled for an accurate measure and hearty, wholesome flavor.
- Honey: Adds a touch of natural sweetness and feeds the yeast.
- Unsalted Butter: Softened to room temperature to get evenly mixed in for a tender crumb.
- Fresh Lemon Juice or Apple Cider Vinegar: A small splash that brightens flavor and balances the bread.
- Salt: Essential for flavor and to control yeast fermentation.
- Optional Oat Topping: A brushed-on egg white and oats add beautiful texture and eye appeal.
Variations
I love how versatile this Whole Wheat Bread Recipe is! Over time, I’ve tweaked it to suit different moods and dietary needs — don’t hesitate to tailor it to your taste buds.
- Mixing Flours: If you want a lighter loaf, try swapping half the whole wheat flour for bread flour; I do this when I want a fluffier texture.
- Add-Ins: Toasted nuts, seeds, or a handful of dried fruit can be stirred in for extra flavor and crunch.
- Sweetener Swaps: Maple syrup or molasses work beautifully in place of honey, adding their own warm sweetness nuances.
- Gluten-Free Adaptation: Whole wheat flour isn’t gluten-free, but you can experiment with gluten-free blends and xanthan gum, though expect a different texture.
How to Make Whole Wheat Bread Recipe
Step 1: Activate the Yeast and Start the Dough
Begin by whisking warm water, warm milk, and yeast in a large bowl or your mixer bowl. It’s so satisfying to watch those little bubbles form as the yeast wakes up! Stir in 2 cups of whole wheat flour until you have a thick batter. Cover loosely and set aside to let it double in size. I usually give it about an hour, but sometimes on chilly days it takes closer to two. Patience here means a better rise—don’t rush it!
Step 2: Mix in the Rest of the Ingredients
Next, add your honey, softened butter, lemon juice, remaining whole wheat flour, and salt. Using your mixer’s dough hook or a sturdy wooden spoon, mix on medium speed to bring the dough together until it pulls away from the bowl’s sides. If it feels too sticky to knead, sprinkle in a bit more flour, a tablespoon at a time. This stage takes muscle, but if you’re mixing by hand, it’s a great arm workout!
Step 3: Knead the Dough to Perfection
Knead the dough for 8–10 minutes—using the mixer or by hand. Don’t be tempted to add too much flour here; the dough should be soft with just a gentle tackiness. My secret? Keep your hands lightly floured but resist the urge to add flour to the dough unless absolutely necessary. You’ll know it’s ready when it slowly bounces back after you poke it with your finger.
Step 4: First Rise
Lightly grease a big bowl, place your dough inside, and gently turn it so every side gets coated in a thin layer of oil. Cover the bowl and let it rise somewhere warm until almost doubled in size — this usually takes around 1.5 to 2 hours. I’ve found the best spot in my kitchen for this is near the oven while it’s warming up.
Step 5: Shape and Second Rise
After the dough has risen, punch it down gently to release the gas. Flour your work surface, hands, and lightly the rolling pin. Roll the dough into a roughly 8×15-inch rectangle (it really doesn’t have to be perfect). Roll it up loosely into an 8-inch log, press the seam lightly to seal, and place it in a greased 9×5-inch loaf pan. Cover and let the dough rise again until it peeks about an inch over the pan’s edge—about 45-60 minutes.
Step 6: Bake to Golden Perfection
Pop your oven rack in a lower position and preheat to 350°F (177°C). If you want to go the extra mile, brush the top of your loaf with beaten egg white and sprinkle with oats just before baking — this adds a beautiful finishing touch. Bake for 36-40 minutes, tenting with foil halfway through if the crust starts getting too dark. Your bread is done when it sounds hollow when tapped or hits 195-200°F inside. Cool it a few minutes in the pan before moving it to a rack. Then, try to resist slicing it till it’s fully cooled—it’s tough, but worth it for clean cuts!
Pro Tips for Making Whole Wheat Bread Recipe
- Don’t Rush the Rise: Let your dough double fully during both rises for the best texture—early rushing kills that fluffiness.
- Temperature Counts: Use water and milk at about 110°F so yeast activates properly without being killed by heat.
- Flour Wisely: Add flour gradually while kneading; too much will yield a dense loaf, too little and dough gets sticky and hard to handle.
- Use an Instant-Read Thermometer: It’s the best way to know your bread is perfectly done—no guesswork needed!
How to Serve Whole Wheat Bread Recipe
Garnishes
I often top my fresh whole wheat bread with a light smear of butter or good-quality honey—it really complements the wholesome flavor. Sometimes a sprinkle of seeds like sunflower or sesame before baking adds a fun crunch that my family adores.
Side Dishes
This bread is my go-to with hearty soups like tomato basil or vegetable stew. It’s also delicious alongside scrambled eggs or avocado toast for breakfast. Trust me, the nutty flavor pairs beautifully with everything!
Creative Ways to Present
For special occasions, I love slicing the loaf thickly, toasting it, and making open-faced sandwiches topped with colorful veggies or smoked salmon. You can even turn it into mini bread bowls for dips—such a fun way to wow your guests without much fuss.
Make Ahead and Storage
Storing Leftovers
I store leftover bread in a tightly sealed container or a plastic bag at room temperature. This keeps it fresh for up to a week. Avoid refrigerating—it dries bread out faster. When I have enough leftovers, I slice and toast day by day for freshness.
Freezing
Freezing is a lifesaver for me. I slice the loaf, wrap individual slices in parchment paper, then seal in a freezer bag. When I want bread, I just pop the slices in the toaster straight from the freezer—it tastes almost as fresh as the day I baked it!
Reheating
To revive slightly stale bread, I sprinkle a bit of water on the crust and warm it in a 300°F oven for 5–7 minutes—it’s like fresh from the oven all over again. If you don’t have time, toasting works beautifully too.
FAQs
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Can I use all-purpose flour instead of whole wheat flour in this recipe?
You can swap in all-purpose flour for some or all of the whole wheat flour, but the bread will be less dense and won’t have the same characteristic nutty flavor. For best results, I recommend using 100% whole wheat or a mixture with bread flour to keep that wonderful texture.
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What if my dough doesn’t rise or rises very slowly?
Yeast is sensitive to temperature; make sure your liquids are warm but not hot (around 110°F). If your kitchen is cold, try placing the dough in a warm spot like an oven with just the light on or near a radiator. Also, check your yeast’s expiration date—old yeast won’t get the job done.
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How can I prevent the bread from getting too dense?
A common culprit is too much flour during kneading. Add flour sparingly and look for a soft, slightly sticky dough rather than a stiff one. Also, be sure to knead for the full 8-10 minutes to develop gluten structure properly.
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Is it necessary to let the bread cool completely before slicing?
While it’s tempting to dig in right away, cooling allows the crumb to set, which leads to cleaner slices and better texture. If you’re in a hurry, slice gently after a short cool-down, but for best results, wait at least an hour.
Final Thoughts
I absolutely love how this Whole Wheat Bread Recipe turns out every single time. It’s one of those recipes that has taught me patience and the joys of homemade baking. Once you get the hang of it, you’ll appreciate how rewarding and surprisingly simple it is to make your own bread with real whole wheat flour — no preservatives, just pure, honest ingredients. Go ahead, give it a try, and I promise your taste buds and family will thank you!
Print
Whole Wheat Bread Recipe
- Prep Time: 4 hours 30 minutes
- Cook Time: 38 minutes
- Total Time: 5 hours 10 minutes
- Yield: 1 loaf (9×5-inch pan)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This whole wheat bread recipe yields a soft yet hearty loaf perfect for sandwiches. Made with simple ingredients like whole wheat flour, honey, and butter, it offers a wholesome flavor and texture that homemade bread lovers will adore. The dough is kneaded thoroughly to develop gluten, then allowed to rise twice, resulting in a tender crumb and golden crust.
Ingredients
Wet Ingredients
- 1 cup (240ml) water, warmed to about 110°F (43°C)
- 1/3 cup (80ml) whole milk, warmed to about 110°F (43°C)
- 3 Tablespoons (63g) honey
- 3 Tablespoons (43g) unsalted butter, softened to room temperature
- 1 teaspoon fresh lemon juice (or apple cider vinegar)
Dry Ingredients
- 2 cups (260g) whole wheat flour (spooned & leveled)
- 1 and 1/3 cups (173g) whole wheat flour (spooned & leveled), plus more as needed
- 1 and 1/4 teaspoons salt
- 2 and 1/4 teaspoons (7g) active dry or instant yeast (1 standard packet)
Optional Topping
- 1 beaten egg white
- 1 Tablespoon whole oats
Instructions
- Activate Yeast: In a large bowl or stand mixer bowl, whisk together warmed water, whole milk, and yeast. Add 2 cups (260g) whole wheat flour and stir with a spatula or wooden spoon until a thick batter forms. Cover lightly and let rise at room temperature until doubled in size, about 60–90 minutes, up to 2 hours.
- Add Remaining Ingredients: Add honey, softened butter, lemon juice, the remaining 1 1/3 cups (173g) flour, and salt to the risen batter. Using a dough hook or wooden spoon, mix on medium speed until dough pulls away from the bowl sides, about 3 minutes, adding flour tablespoon by tablespoon if too wet.
- Knead the Dough: Continue kneading the dough in the mixer for 8–10 minutes, or knead by hand on a floured surface for the same time until dough is soft, slightly sticky, and elastic. Add flour sparingly if dough becomes too sticky; it should be tacky but manageable.
- First Rise: Lightly grease a large bowl with oil or spray. Place kneaded dough in bowl, turning to coat all sides. Cover and let rise in a warm spot until doubled, about 1.5–2 hours.
- Prepare Loaf Pan: Grease a 9×5-inch loaf pan.
- Shape Dough: Punch down the risen dough to release air. On a lightly floured surface, roll dough into a roughly 8×15 inch rectangle. Roll it into an 8-inch log and place seam side down into the prepared pan.
- Second Rise: Cover and let the shaped dough rise until it’s about 1 inch above the pan edge, approximately 45–60 minutes.
- Preheat Oven: Move oven rack to lower position and preheat oven to 350°F (177°C).
- Add Optional Topping: If using oat topping, brush risen loaf with beaten egg white, then sprinkle whole oats on top.
- Bake: Bake bread for 36–40 minutes until golden brown. Tent with foil around 20 minutes if browning too quickly. Bread is done when it sounds hollow when tapped or internal temp reads 195–200°F (90–93°C).
- Cool and Store: Remove bread from oven, let cool in pan on a rack for a few minutes, then transfer to wire rack to cool completely before slicing. Store leftover bread tightly wrapped at room temperature for up to 1 week.
Notes
- This recipe uses only 8 simple ingredients for a flavorful whole wheat sandwich bread that beats store-bought varieties.
- You can substitute some whole wheat flour with bread flour for a taller, fluffier loaf.
- For best results, do not use a hand mixer for initial mixing because the dough is thick.
- Check out the Baking With Yeast Guide for tips on rising and yeast FAQs.
- Freeze leftover bread well wrapped, or refrigerate if keeping longer than a week.
- Rolling dough into a log shape creates classic sandwich bread shape but edges don’t have to be perfectly straight.
Nutrition
- Serving Size: 1 slice (1/12 loaf, approx. 56g)
- Calories: 130
- Sugar: 3g
- Sodium: 170mg
- Fat: 2.5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg
