Whole Wheat Bread

Why You’ll Love This Recipe

This Whole Wheat Bread is soft, flavorful, and packed with nutrients. Unlike store-bought versions, it’s free from preservatives and made with wholesome ingredients, including whole wheat flour, which provides more fiber and essential nutrients. The dough rises beautifully, resulting in a tender loaf with a satisfying, nutty flavor. Whether you’re using it for sandwiches, spreading it with butter, or toasting it, this bread will become a staple in your kitchen.

Ingredients

• 2 1/2 cups whole wheat flour

• 1/2 cup all-purpose flour (optional, for lighter texture)

• 2 teaspoons active dry yeast

• 1 tablespoon honey or sugar

• 1 1/4 cups warm water (about 110°F / 43°C)

• 1 tablespoon olive oil or vegetable oil

• 1 teaspoon salt

• 1 tablespoon vital wheat gluten (optional, for improved texture)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Making the Dough:

1. Activate the Yeast:

   • In a small bowl, combine the warm water with honey (or sugar) and yeast. Stir gently and let it sit for about 5-10 minutes, until the mixture becomes foamy and bubbly.

2. Mix the Dry Ingredients:

   • In a large bowl, combine the whole wheat flour, all-purpose flour (if using), and salt. Add the optional vital wheat gluten, which helps improve the texture of whole wheat bread.

3. Combine Wet and Dry Ingredients:

   • Make a well in the center of the flour mixture and pour in the activated yeast mixture and olive oil. Mix until the dough begins to come together.

4. Knead the Dough:

   • Turn the dough onto a lightly floured surface and knead it for about 8-10 minutes, or until the dough is smooth and elastic. If the dough feels sticky, add a little more flour, a tablespoon at a time, until it reaches the right consistency.

First Rise:

5. Let the Dough Rise:

   • Place the kneaded dough in a lightly oiled bowl and cover it with a damp towel or plastic wrap. Let it rise in a warm place for 1-1.5 hours, or until it has doubled in size.

Shaping and Second Rise:

6. Shape the Dough:

   • Once the dough has risen, punch it down to release the air. Shape the dough into a loaf by folding the sides in and rolling it tightly, then pinch the seams to seal.

7. Prepare the Pan:

   • Grease a 9×5-inch loaf pan or line it with parchment paper. Place the shaped dough into the pan, pressing it gently to fit.

8. Second Rise:

   • Cover the loaf pan with a damp cloth and let the dough rise for about 30-45 minutes, or until it has risen just above the rim of the pan.

Baking:

9. Preheat the Oven:

   • Preheat your oven to 375°F (190°C).

10. Bake the Bread:

• Bake the loaf in the preheated oven for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom. If you have a thermometer, the internal temperature should read 190°F (88°C).

11. Cool:

• Remove the bread from the pan and let it cool on a wire rack for at least 30 minutes before slicing. This ensures the texture sets and prevents it from being too crumbly.

Servings and Timing

• Servings: This recipe makes one 9×5-inch loaf, which typically serves 10-12 people.

• Preparation Time: 10 minutes

• Rising Time: 1.5-2 hours

• Baking Time: 25-30 minutes

• Total Time: 2-2.5 hours

Variations

• Add Seeds: Mix in some sunflower, chia, or sesame seeds into the dough for added texture and flavor.

• Herb-Infused: Add dried herbs like rosemary, thyme, or oregano to the dough for a flavorful twist.

• Sweetened Version: Add a bit more honey or sugar, along with some cinnamon and raisins, for a sweet variation of whole wheat bread.

Storage/Reheating

• Storage: Store the bread in an airtight container or wrapped in a clean kitchen towel at room temperature for up to 3 days.

• Freezing: To freeze, wrap the cooled bread tightly in plastic wrap and aluminum foil. It will keep in the freezer for up to 3 months. Thaw at room temperature before serving.

FAQs

1. Can I make this bread with just whole wheat flour?

Yes, you can use only whole wheat flour. The bread will be denser, but still delicious. You may need to knead it a bit longer to achieve the right consistency.

2. Can I make this bread without all-purpose flour?

Yes, but it may result in a denser loaf. If you prefer a lighter texture, it’s best to use a combination of whole wheat and all-purpose flour.

3. What if my dough doesn’t rise?

If your dough doesn’t rise, it could be due to inactive yeast or incorrect water temperature. Ensure the water is warm (not too hot) and check your yeast’s expiration date.

4. Can I make this bread in a bread machine?

Yes, you can make this bread in a bread machine. Follow the machine’s instructions for adding ingredients and set it to the “whole wheat” cycle.

5. How do I know when the bread is done baking?

The bread is done when the top is golden brown, and the loaf sounds hollow when tapped on the bottom. You can also check with an instant-read thermometer; it should read around 190°F (88°C) in the center.

6. Can I add nuts or dried fruit to this bread?

Yes, you can add walnuts, almonds, or dried fruit like raisins or cranberries. Fold them into the dough after the first rise.

7. Can I make the dough ahead of time?

Yes, you can make the dough ahead of time and refrigerate it after kneading. Let it rise in the fridge overnight, then shape it and bake it the next day.

8. Can I use honey instead of sugar?

Yes, you can substitute honey for sugar in the recipe. Just keep in mind that honey will add moisture to the dough, so you may need to reduce the amount of water slightly.

9. How can I make this bread fluffier?

To make your bread fluffier, try using a mixture of bread flour and whole wheat flour, and ensure you’re kneading the dough thoroughly to activate the gluten.

10. Can I use a different type of flour?

Yes, you can experiment with spelt flour, rye flour, or a gluten-free flour blend. If you use gluten-free flour, make sure to add xanthan gum to help with structure.

Conclusion

Whole Wheat Bread is a nourishing and satisfying option for homemade bread lovers. It’s packed with fiber and nutrients, and the flavor is both hearty and comforting. Whether you’re making it for sandwiches, toast, or as a side for soups, this easy-to-make bread is sure to be a family favorite. With its nutty, wholesome taste, you can feel good about baking this healthy alternative to store-bought bread!

Whole Wheat Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: undefined
• Total Time: 2-2.5 hours
• Yield: 1 loaf (10-12 slices)
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

Whole Wheat Bread is a wholesome, hearty bread made with whole wheat flour, offering a nutty flavor and dense texture. It’s perfect for sandwiches, toast, or as an accompaniment to soups and stews. With minimal ingredients and simple steps, this homemade bread is both nutritious and delicious, ideal for those looking to enjoy a healthier alternative to white bread.

---

Ingredients

• 2 1/2 cups whole wheat flour
• 1/2 cup all-purpose flour (optional, for lighter texture)
• 2 teaspoons active dry yeast
• 1 tablespoon honey or sugar
• 1 1/4 cups warm water (about 110°F / 43°C)
• 1 tablespoon olive oil or vegetable oil
• 1 teaspoon salt
• 1 tablespoon vital wheat gluten (optional, for improved texture)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Activate the Yeast: In a small bowl, combine the warm water with honey (or sugar) and yeast. Stir gently and let it sit for 5-10 minutes until foamy and bubbly.
2. Mix the Dry Ingredients: In a large bowl, combine the whole wheat flour, all-purpose flour (if using), salt, and vital wheat gluten (if using).
3. Combine Wet and Dry Ingredients: Make a well in the center of the flour mixture and pour in the activated yeast mixture and olive oil. Mix until the dough comes together.
4. Knead the Dough: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. If sticky, add flour a tablespoon at a time.
5. First Rise: Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise for 1-1.5 hours, or until doubled in size.
6. Shape the Dough: Punch down the dough, then shape it into a loaf. Grease a 9×5-inch loaf pan and place the dough inside, pressing gently to fit.
7. Second Rise: Cover the pan with a damp cloth and let the dough rise for 30-45 minutes until it has risen just above the rim of the pan.
8. Bake the Bread: Preheat your oven to 375°F (190°C). Bake the bread for 25-30 minutes, or until golden brown and hollow-sounding when tapped. The internal temperature should reach 190°F (88°C).
9. Cool: Remove from the pan and cool on a wire rack for at least 30 minutes before slicing.

---

Notes

If you prefer a denser bread, use only whole wheat flour. You can also experiment with adding seeds like sunflower or chia into the dough for extra texture.Vital wheat gluten improves the texture of whole wheat bread, but it is optional. If omitted, the bread may be denser.If you want a sweeter loaf, you can add more honey or even cinnamon and raisins to the dough.For a more complex flavor, try adding a tablespoon of olive oil or herbs to the dough.Store the bread in an airtight container for up to 3 days, or freeze for up to 3 months.

---

Nutrition

• Serving Size: 1 slice
• Calories: 120
• Sugar: 3g
• Sodium: 200mg
• Fat: 2g
• Saturated Fat: 0.5g
• Unsaturated Fat: 1.5g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 4g
• Protein: 4g
• Cholesterol: 0mg