This homemade whole wheat bread is soft, fluffy, moist, and delicious! It has the perfect flavor and texture. This bread recipe is made without a bread machine. Great to make at home! Slice up this bread and make toast, French toast, peanut butter and jelly sandwiches, and more!
Why You’ll Love This Recipe
- This whole wheat bread is easy to make
- No bread machine is required!
- Only 6 ingredients are needed just like my brioche buns!
- Whole wheat grains are packed with essential vitamins and minerals.
- It is a great source of dietary fiber, which aids in digestion.
- With basic ingredients, you can have fresh bread in no time.
- You probably already have every ingredient in your kitchen pantry.
- This bread is versatile. Eat it for breakfast, lunch, dinner, or dessert.
- This recipe is made without butter and without eggs.
- Check out this No Knead Dutch Oven Bread for another delicious homemade bread recipe!
Ingredients & Substitutes
These are the ingredients for this whole wheat bread loaf. Scroll down to the recipe card at the bottom for the entire recipe.
First, use whole wheat flour. I love using 100% whole wheat flour.
Use warm water between 105 and 115 degrees Fahrenheit. If the water is too hot, it will kill the yeast.
Honey sweetens the bread slightly. This bread is not overly sweet. If desired, use pure maple syrup.
Use olive oil or melted butter. For dairy-free and vegan, use olive oil.
Active dry yeast helps this loaf rise significantly. Be sure to use fresh active dry yeast. Do not use expired yeast.
Lastly, add in salt.
Taste & Texture
This whole wheat bread boasts a slightly nutty flavor, paired with a dense, yet soft texture.
The crust is slightly crispy and flaky, giving a perfect contrast to the soft interior.
This homemade bread is even more delicious than store-bought!
How to Make
Step 1
In a large bowl, add the warm water and honey. Stir until dissolved. Sprinkle the yeast in. Let it sit for 5 minutes, or until foamy.
Step 2
Add the olive oil to the yeast mixture. Stir together.
Step 3
In another mixing bowl, combine the whole wheat flour and salt.
Step 4
Gradually add the dry mixture to the wet mixture. Stir until a dough forms.
Step 5
Transfer the bread dough to a lightly floured surface. Knead for about 8-10 minutes, or until the dough becomes elastic.
Step 6
Shape the dough into a ball. Then, place it in a greased bowl. Cover the bowl with a clean kitchen towel. Let the dough rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
Step 7
Once the dough has risen, punch it down to gently release the air. Transfer the dough to a lightly floured surface. Shape it into a loaf.
Step 8
Place the shaped loaf into a greased loaf pan. Then, cover it with a kitchen towel. Let it rise for another 30-45 minutes, or until it rises above the edges of the pan.
Step 9
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
Step 10
Bake for about 35-40 minutes, or until it turns golden brown. The loaf should sound hollow when tapped on the bottom.
Step 11
Remove the bread from the oven. Allow it to cool in the pan for a few minutes. Finally, transfer it to a wire rack to cool completely before slicing.
Expert Tips for Success
Follow these tips to make the best whole wheat bread ever!
Use fresh ingredients. Fresh yeast is much better than old yeast.
Allow the bread dough to rise both times as outlined in the recipe card. This really helps give the bread the perfect soft and light texture.
Use lukewarm water for the yeast. Too hot can kill it and too cold will not activate it.
For the best results, use water that is between 105 and 115 degrees Fahrenheit.
Do not bake too long. The bread will be golden brown on the outside. In addition, the bread will sound hollow when tapped.
Wait until the bread is fully cool before slicing into.
Nutrition
Whole wheat bread is made from whole wheat flour, which is milled from the entire wheat kernel. This includes the bran, germ, and endosperm. The bran and germ are the most nutritious parts of the wheat kernel, and they contain fiber, vitamins, minerals, and antioxidants.
Whole wheat bread is a good source of fiber, which can help regulate digestion, lower cholesterol levels, and control blood sugar levels. It is also a good source of vitamins and minerals, including B vitamins, magnesium, and phosphorus.
Whole wheat bread is a healthier choice than white bread because it has more fiber and nutrients. White bread is made from refined wheat flour, which has had the bran and germ removed. This makes white bread less nutritious and can cause blood sugar levels to spike.
If you are looking for a healthy and nutritious bread option, I recommend choosing 100% whole wheat bread, this multigrain bread or whole wheat sourdough bread. It is a good source of fiber, vitamins, and minerals, and it can help to improve your overall health.
Flavor Variations & Add-Ins
Here are some fun ways to switch up the flavors of your whole wheat bread recipe.
For an added crunch, add in sunflower seeds or flax seeds.
Rosemary or thyme add a flavorful and fresh twist to the bread.
Raisins add a delicious natural sweetness.
How to Serve & Store
Serve your whole wheat bread fresh out of the oven with butter, jam, or your favorite spread.
Allow the bread to fully cool before slicing and serving.
This bread is great for making French toast, toast, and sandwiches. So is this Potato Bread!
For storage, keep it in a bread bin or an airtight container. It is best consumed within 3 to 4 days.
Frequently Asked Questions (FAQs)
Absolutely! Just ensure you add the ingredients in the order recommended by the machine manufacturer.
Over-kneading or not letting it rise enough can cause this.
Yes, wrap it tightly and freeze. It stays good for up to 2 months.
Whole wheat bread is made with less processed ingredients than white bread.
Metal pans are the best for baking bread. Use one that is 8-inch by 4-inch or 9-inch by 5-inch.
Equipment Needed
8-inch by 4-inch Bread Pan: This bread pan is great for this whole wheat bread recipe.
Pyrex 3 Glass Mixing Bowls: These glass mixing bowls are great for baking.
Pyrex Glass Measuring Cups: Use these glass measuring cups.
You May Also Enjoy
- Banana Bread Recipe
- Cinnamon Raisin Sourdough Bread
- Classic Italian Bread
- Chocolate Chip Pumpkin Bread
Whole Wheat Bread
Ingredients
- 3 cups whole wheat flour
- 1 ½ cups warm water
- 2 tablespoons honey , or maple syrup
- 2 tablespoons olive oil , or melted butter
- 2 teaspoons active dry yeast
- 1 ½ teaspoons kosher salt
Instructions
- In a large bowl, add the warm water and honey. Stir until dissolved. Sprinkle the yeast in. Let it sit for 5 minutes, or until foamy.
- Add the olive oil to the yeast mixture. Stir together.
- In another mixing bowl, combine the whole wheat flour and salt.
- Gradually add the dry mixture to the wet mixture. Stir with a wooden spoon or a dough whisk until a dough forms.
- Transfer the bread dough to a lightly floured surface. Knead for about 8-10 minutes, or until the dough becomes elastic.
- Shape the dough into a ball. Then, place it in a greased bowl. Cover the bowl with a clean kitchen towel. Let the dough rise in a warm place for about 1 to 1 1/2 hours, or until doubled in size.
- Once the dough has risen, punch it down to gently release the air. Transfer the dough to a lightly floured surface. Shape it into a loaf.
- Place the shaped loaf into a greased loaf pan. Then, cover it with a kitchen towel. Let it rise for another 30-45 minutes, or until it rises above the edges of the pan.
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Bake for about 35-40 minutes, or until it turns golden brown. The loaf should sound hollow when tapped on the bottom.
- Remove the bread from the oven. Allow it to cool in the pan for a few minutes. Finally, transfer it to a wire rack to cool completely before slicing.
Notes
- Use warm water between 105 and 115 degrees Fahrenheit. Do not use hot water.
- I have found that 100% whole wheat flour works best for this bread.
- Allow it to rise both times. This gives the bread the perfect texture.
- Do not bake too long. The bread will have a beautiful dome shape and golden brown color.
- Allow it to fully cool before slicing into.
- Store in an airtight container for up to 4 days at room temperature.
- Freeze for up to 2 months if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!If you enjoy this whole wheat bread recipe, please leave a rating and review! You can find more great recipes on Facebook, Instagram, and Pinterest. Check out these Breakfast Recipes for more delicious recipes!
Enjoy this easy whole wheat bread recipe!
This is a perfect 100% whole wheat bread recipe! I’m absolutely amazed at the results, as I have been making bread for a long time, but never satisfied with the whole wheat recipes in the past. They usually turn out like little bowling balls! Thick and heavy, with a lot of time for rising that rarely happens.
Your bread recipe worked beautifully for me, thank you. I followed the recipe exactly but with one difference. I baked it in a cast iron Dutch Oven with a lid, the same way I usually bake mixed flour breads. It is so soft and usable. I love it!
Hi Rob, That is wonderful to hear!! Thank you so much for taking the time to come back to comment and rate the recipe! I love your idea of baking it in a Dutch Oven with a lid! I am going to give that a try. Did you shape it into a boule (round) or did you still shape it into a loaf and just not put it in a loaf pan? ~Lindsey
Hi Lindsey, So glad that you might try my Dutch Oven technique. I shaped the dough into a boule. That’s just a satisfying shape for me. I’m making this recipe again today and this time will try the Dutch Oven without a lid to see if the crust gets a little harder, but the inside remains soft. It’s nice to have a down pat recipe to experiment with! Do you have any recipes for whole wheat biscuits or bagels?
Hi Rob! That was what I assumed you did, but I just wanted to check. I am going to give that a go! Let me know how removing the lid affects the crust. There is olive oil and honey in it, so I would assume it would soften even if it was crusty when it is hot out of the oven. My first pregnancy I was obsessed with biscuits so I have a whole wheat drop biscuit recipe that I can email you. I haven’t taken the time to make a whole wheat flaky biscuit. Same with bagels. I LOVE bagels and so does my family. I actually have just developed a cinnamon raisin and a sourdough discard bagel recipe, but I didn’t have whole wheat on my list. I do not! You can always try substituting 50% of the AP flour for whole wheat in my everything bagel recipe but bagels have such a low hydration that I would worry you would still need more water. ~Lindsey