whole wheat bread recipe
The Best whole wheat bread recipe
What I love most about this recipe is how versatile it is. It’s sturdy enough for a thick sandwich but still light and tender, so it doesn’t feel heavy. Plus, it’s packed with whole grains, which means more fiber and nutrients than white bread—something I feel good about serving my family. It’s not one of those complicated artisan loaves that takes all day; it’s just honest, wholesome bread that works for everyday meals or even a quick snack. If you’re looking for a go-to recipe that’s both practical and delicious, this is the one.
Homemade Whole Wheat Bread
A hearty and nutritious whole wheat bread with a soft texture and rich flavor. Perfect for sandwiches or toast, this recipe is simple to make and uses wholesome ingredients.
🥘Ingredients
- 3 cups whole wheat flour
- 1 cup warm water (110°F)
- 2 ¼ tsp active dry yeast (1 packet)
- 1 tbsp honey or sugar
- 1 tsp salt
- 2 tbsp olive oil or melted butter
- 1 tbsp vital wheat gluten (for better rise)
- 1 tbsp flaxseeds or sunflower seeds (for texture)
- 1 tsp cinnamon (for flavor)
👨🍳Directions
-
1
Activate the yeast: In a small bowl, mix warm water, honey (or sugar), and yeast. Let sit for 5-10 minutes until frothy. -
2
Mix dry ingredients: In a large bowl, combine whole wheat flour, salt, and any optional add-ins (like vital wheat gluten or seeds). -
3
Combine wet and dry ingredients: Pour the yeast mixture and olive oil into the flour mixture. Stir with a wooden spoon until a shaggy dough forms. -
4
Knead the dough: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Add a little more flour if the dough is too sticky. -
5
First rise: Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm place for 1-1.5 hours, or until doubled in size. -
6
Shape the loaf: Punch down the dough to release air, then shape it into a loaf and place it in a greased 9×5-inch loaf pan. -
7
Second rise: Cover the loaf pan with the towel and let the dough rise for another 30-45 minutes, or until it has risen above the pan. -
8
Preheat the oven to 375°F (190°C) and bake the bread for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped. -
9
Cool the bread: Remove the loaf from the pan and let it cool on a wire rack for at least 30 minutes before slicing.
🔧Equipment
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon or dough whisk
- Clean kitchen towel
- 9×5-inch loaf pan
- Oven
- Cooling rack
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Homemade Whole Wheat Bread Works
❓ Frequently Asked Questions About Whole Wheat Bread
1. Can I use all-purpose flour instead of whole wheat flour in this recipe?
Yes, you can substitute all-purpose flour for whole wheat flour, but the texture and flavor will differ. Whole wheat flour absorbs more liquid, so you may need to adjust the hydration by adding 1-2 tablespoons more water or milk if the dough feels too dry. The bread will also be lighter and less dense with all-purpose flour.
2. Why did my whole wheat bread turn out dense or heavy?
Whole wheat bread can be dense if the dough is over-kneaded, under-proofed, or lacks sufficient hydration. Ensure you’re using enough liquid (whole wheat flour needs more than white flour) and let the dough rise until it’s nearly doubled in size. Adding a bit of vital wheat gluten (1-2 teaspoons per cup of flour) can also help improve the texture.
3. How do I store whole wheat bread to keep it fresh longer?
To keep whole wheat bread fresh, store it in an airtight container or bread box at room temperature for up to 3-4 days. For longer storage, slice and freeze the bread in a sealed bag for up to 3 months. Avoid refrigerating, as it dries out the bread faster.
4. Can I make this recipe without a stand mixer or bread machine?
Absolutely! You can knead the dough by hand—just mix the ingredients, then turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Whole wheat dough may feel stickier, so lightly oil your hands to prevent sticking.
5. What’s the best way to tell if my whole wheat bread is fully baked?
The bread is done when it reaches an internal temperature of 190–200°F (88–93°C) when measured with a thermometer. Alternatively, tap the bottom of the loaf—it should sound hollow. If the crust is browning too quickly, tent the loaf with foil during the last 10-15 minutes of baking.
