whole wheat bread
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. 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
- How to Make Sourdough Bread
- Banana Bread Recipe
- Cinnamon Raisin Sourdough Bread
- Classic Italian Bread
- Chocolate Chip Pumpkin Bread
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!
Print
Whole Wheat Bread
- Prep Time: 15
- Rising Time: 1 hour, 30 minutes
- Cook Time: 40
- Total Time: 2 hours, 25 minutes
- Yield: 10 slices 1x
- Category: Breakfast
- Cuisine: American
Description
This homemade whole wheat bread is soft and fluffy! It is simple and straightforward to make. Only 6 ingredients are needed. This homemade bread loaf is great for making into French toast, regular toast, or sandwiches!
Ingredients
- 3 cups whole wheat flour
- 1 1/2 cups warm water
- 2 tablespoons honey or maple syrup
- 2 tablespoons olive oil or melted butter
- 2 teaspoons active dry yeast
- 1 1/2 teaspoons 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.
Enjoy this easy whole wheat bread recipe!
thank you, have never thought about making my own wheat bread, but like everything else, so much better than from the store!
The information that you have shared is very helpful about whole wheat bread. The wholemeal bread is always good for health. Thanks for sharing this information with us. Subscribed your blog.
The information that you have shared is amazing. Thanks for sharing the valuable content.
Can I use a dough hook and stand mixer instead of kneading my hand? If so, how long should I mix with dough hook?
Hi Kristy, Absolutely! Honestly, that is what I would do. Unfortunately there is no specific amount of time, it is more about the gluten development. Mix on the low speed until the dough is incorporated then turn it up to medium and mix until a smooth dough forms. It should pass the window pane test, where you take a piece of the dough and gently pull it outwards. YOu should see light through the center. I hope that helps~ ~Lindsey
I’m a novice bread baker and was so pleased with the results of this recipe. Thanks for the detailed instructions.
I’m so happy to hear that, Helen!
I ran out of honey. Can I use brown sugar?
Absolutely, Carlie!
Best whole wheat bread recipe ever! Very few ingredients and easy instructions. Will be my to go recipe for this one. It came out just perfect, thank you so much?
Super happy to hear! Thanks for stopping back by to comment and rate!
This is the second time I’ve used this recipe. The first time I used honey as the sweetener and this time I used cane syrup.
The first time I kneaded the dough mixture by hand and added the dry to the wet. This time I added the wet to the dry in mt stand mixer using the dough hook. It was a much better operation this time.
I’m letting the loaf cool as I’m typing, before I cut it like the notes state. I think it came out so much better this time and I’ll be baking this much more often.
I’m so happy to hear that Donald. I find that bread made in a stand mixer typically has a better texture because it isn’t as difficult to work with and doesn’t require the extra bench flour that kneading it by hand does. That extra bread makes it more dense. ~Lindsey
Hi, can I let the dough rise longer, each time?
Hi Bina! Yes you can let the dough rise a little longer each time, but please be careful, since there is some possibility of over-proofing. You can probably safely increase your rise time by about 30 minutes each time, but keep an eye on the dough because based on a lot of different factors (ex: temperature) you might need to make an adjustment based on how much it has expanded!
Happy proofing! ~gvd team
Thanks! I made the bread again today, but am actually weighing the flour, Wegman’s brand whole wheat flour, which weighs 112 grams per cup (336 g total). The dough did not come together in a ball, so I added about 40g more flour. I did use a stand mixer. It still did mot form a ball. Do I need more flour? Thanks!
Hi Bina! It sounds like you’re doing everything right. Whole wheat flour is sometimes a little tricky because absorbency varies based on brand. It’s so sensitive that even the humidity of your kitchen sometimes makes a difference! Yes, adding a little more flour, about a tablespoon at a time is a good solution. Using a stand mixer could also be giving you a slightly stickier dough, so if you’ve put in a lot of flour and you’re still not getting the ball, kneading it by hand for a few minutes might help! Keep me posted, excited you’re baking! ~gvd team