This Whole Wheat Bread recipe is hearty, nutritious, and perfect for sandwiches, toast, or enjoying on its own. Made with simple pantry staples, it delivers a soft, tender crumb with a slightly nutty flavor. Whether you’re a seasoned baker or a beginner, this recipe is straightforward and rewarding.
Why You’ll Love This Recipe
- Healthier Option: Made with whole wheat flour for added fiber and nutrients.
- Easy to Make: Simple steps for a fail-proof loaf.
- Versatile: Perfect for sandwiches, toast, or as a side with soups and salads.
- Homemade Goodness: Free of preservatives and additives.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Whole wheat flour
- Warm water (about 110°F/43°C)
- Active dry yeast
- Honey or maple syrup (for sweetness)
- Salt
- Olive oil or melted butter
Directions
- Activate the Yeast:
- In a large bowl, combine 1 ½ cups of warm water, 1 tablespoon of honey, and 2 ¼ teaspoons of active dry yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy.
- Mix the Dough:
- Add 3 cups of whole wheat flour, 1 teaspoon of salt, and 2 tablespoons of olive oil to the yeast mixture. Stir until a shaggy dough forms.
- Knead the Dough:
- Turn the dough onto a floured surface and knead for about 8-10 minutes, or until it’s smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.
- First Rise:
- Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.
- Shape the Dough:
- Punch down the risen dough and shape it into a loaf. Place it in a greased 9×5-inch loaf pan.
- Second Rise:
- Cover the pan with a towel and let the dough rise again for 30-45 minutes, or until it’s about an inch above the edge of the pan.
- Bake:
- Preheat your oven to 375°F (190°C). Bake the bread for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
- Cool:
- Remove the bread from the pan and let it cool on a wire rack before slicing.
Servings and Timing
- Yield: 1 loaf (12-16 slices)
- Prep Time: 15 minutes
- Rise Time: 1 hour 45 minutes
- Bake Time: 30-35 minutes
- Total Time: 2 hours 30 minutes
Variations
- Seeds and Grains: Add flaxseeds, sunflower seeds, or rolled oats for texture.
- Sweeter Loaf: Increase the honey or maple syrup to 2 tablespoons.
- Multigrain Bread: Replace half the whole wheat flour with oats, rye flour, or spelt flour.
- Herb Bread: Add dried rosemary, thyme, or oregano for a savory loaf.
Storage/Reheating
- Room Temperature: Store in an airtight container or bread box for up to 3 days.
- Freezer: Freeze sliced or whole for up to 3 months. Wrap tightly in plastic wrap and aluminum foil. Thaw at room temperature before use.
- Reheating: Warm slices in a toaster or oven for a fresh-from-the-oven taste.
FAQs
1. Can I use instant yeast instead of active dry yeast?
Yes, use the same amount, and you can skip the activation step. Add it directly to the dry ingredients.
2. Can I make this bread without oil?
Yes, but the bread may be slightly less tender. Substitute with applesauce for a softer texture.
3. How do I ensure my bread rises properly?
Make sure the water is warm (not hot) to activate the yeast, and let the dough rise in a warm, draft-free place.
4. Can I make this recipe vegan?
Yes, use maple syrup instead of honey and olive oil instead of butter.
5. How do I know when the bread is fully baked?
The internal temperature should reach 190°F (88°C), and the loaf should sound hollow when tapped.
6. Can I use all-purpose flour instead of whole wheat flour?
Yes, but the bread will have a lighter texture and less fiber.
7. Why is my bread dense?
Overworking the dough, not kneading enough, or insufficient rise time can cause dense bread.
8. Can I double the recipe?
Yes, double the ingredients and bake in two loaf pans.
9. Can I add nuts or dried fruit?
Absolutely! Add chopped nuts or dried fruit like raisins during the mixing step.
10. What can I serve with this bread?
Pair it with butter, jam, peanut butter, soups, stews, or use it for sandwiches.
Conclusion
Homemade Whole Wheat Bread is a delicious, nutritious way to enjoy fresh bread with minimal effort. Whether you use it for sandwiches, toast, or just enjoy a slice with butter, this recipe is a must-try. Bake a loaf today and savor the warm, wholesome goodness of homemade bread!
Print
Whole Wheat Bread Recipe
- Prep Time: 20 minutes
- Chill Time: 1.5–2 hours
- Cook Time: 35 minutes
- Total Time: 2.5–3 hours
- Yield: 1 loaf 1x
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This soft and wholesome whole wheat bread is perfect for sandwiches, toast, or as a side to your favorite meals. Made with simple ingredients, it’s flavorful, hearty, and easy to make at home.
Ingredients
- 3 cups (360g) whole wheat flour
- 1 tablespoon sugar or honey
- 1 1/2 teaspoons salt
- 2 1/4 teaspoons instant yeast (1 packet)
- 1 cup (240ml) warm water (about 110°F/45°C)
- 2 tablespoons olive oil or melted butter
- Optional: 1 tablespoon vital wheat gluten (for a softer texture)
Instructions
1. Activate the Yeast (if not using instant yeast):
- In a small bowl, combine the warm water, sugar (or honey), and yeast. Stir gently and let it sit for 5–10 minutes until foamy. Skip this step if using instant yeast.
2. Mix the Dough:
- In a large mixing bowl, whisk together the whole wheat flour, salt, and vital wheat gluten (if using).
- Add the yeast mixture (or combine water, sugar, and yeast directly) and olive oil. Mix until the dough comes together.
3. Knead the Dough:
- Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 6–8 minutes.
4. First Rise:
- Place the dough in a lightly greased bowl, turning it to coat with oil. Cover with a clean kitchen towel or plastic wrap.
- Let the dough rise in a warm, draft-free place for 1–1.5 hours, or until doubled in size.
5. Shape the Dough:
- Punch down the dough to release air. Turn it out onto a lightly floured surface and shape it into a loaf.
- Place the shaped dough into a greased 9×5-inch loaf pan, seam side down.
6. Second Rise:
- Cover the loaf pan with a towel and let the dough rise for 30–45 minutes, or until it rises about 1 inch above the rim of the pan.
7. Bake:
- Preheat your oven to 375°F (190°C).
- Bake the bread for 30–35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
- For a softer crust, brush the top with melted butter immediately after baking.
8. Cool and Serve:
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
- For extra flavor, add 2 tablespoons of seeds like sunflower, flax, or sesame to the dough.
- Store the bread in an airtight container or bag at room temperature for up to 4 days. Freeze for longer storage.