This whole wheat bread recipe is incredibly simple and rewarding to make. Unlike store-bought versions that may include preservatives or added sugars, this homemade loaf is made with clean, natural ingredients. It’s high in fiber, easy to customize, and stays moist for days. Whether you’re a seasoned baker or trying bread-making for the first time, this recipe is approachable and delivers delicious results every time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Whole wheat flour
Warm water
Active dry yeast
Honey or maple syrup (for a touch of sweetness)
Salt
Olive oil or melted butter
Directions
In a large bowl, dissolve the yeast in warm water and let it sit for 5–10 minutes until frothy.
Stir in honey (or maple syrup), salt, and oil.
Gradually add the whole wheat flour, mixing until a soft dough forms.
Turn the dough out onto a floured surface and knead for about 8–10 minutes, until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a towel, and let it rise in a warm place for 1 to 1.5 hours or until doubled in size.
Punch down the dough, shape it into a loaf, and place it into a greased 9×5-inch loaf pan.
Cover and let rise again for about 30–45 minutes, until it has risen slightly above the rim of the pan.
Preheat your oven to 375°F (190°C).
Bake for 30–35 minutes, or until the bread sounds hollow when tapped and is golden brown on top.
Let the bread cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely before slicing.
Servings and timing
This recipe makes 1 standard 9×5-inch loaf, which yields about 12–14 slices. Preparation time is approximately 20 minutes, with 1.5 to 2 hours of total rising time and 30–35 minutes of baking, totaling around 2.5 hours from start to finish.
Variations
Add seeds like sunflower, flax, or sesame for added texture and nutrition.
Mix in oats or wheat germ for a heartier loaf.
Use half white flour and half whole wheat for a lighter, softer texture.
Add chopped nuts or dried fruit like raisins for a slightly sweet variation.
Replace honey with molasses for a deeper flavor and darker color.
Storage/Reheating
Store the cooled loaf in an airtight bag or container at room temperature for up to 4 days. For longer storage, slice the bread and freeze it in a freezer-safe bag for up to 3 months. To reheat, toast slices directly from frozen or warm them in a 300°F (150°C) oven for 5–10 minutes.
FAQs
Why is my whole wheat bread dense?
Whole wheat flour has less gluten than white flour. Be sure to knead well and give it enough time to rise for a lighter texture.
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast. Skip the proofing step and mix it directly with the dry ingredients.
How do I make the crust softer?
Brush the top with butter right after baking and wrap the bread in a clean towel while cooling.
Can I make this bread without sweetener?
Yes, though the yeast feeds on the sugar to rise well. A small amount is recommended, but you can reduce it or omit it entirely.
Can I use a bread machine?
Absolutely. Add the ingredients according to your machine’s instructions and use the whole wheat cycle.
What’s the best way to slice homemade bread?
Let it cool completely, then use a serrated knife or bread knife for even slices.
Can I double the recipe?
Yes, you can double it to make two loaves. Just divide the dough evenly between two loaf pans.
How do I know when the bread is fully baked?
The top should be golden brown, and the loaf should sound hollow when tapped. An internal temperature of 190–200°F (88–93°C) confirms doneness.
Is whole wheat bread healthier than white bread?
Yes, it typically contains more fiber, nutrients, and has a lower glycemic index compared to white bread.
Can I use whole wheat pastry flour?
No, whole wheat pastry flour has lower protein content and isn’t suitable for yeast breads.
Conclusion
Whole Wheat Bread is a delicious and nourishing choice for everyday meals. With its deep, nutty flavor and soft texture, this homemade loaf is satisfying, versatile, and far better than most store-bought options. Whether you’re toasting it for breakfast or building a sandwich, you’ll appreciate the fresh taste and wholesome goodness of every slice.
Whole Wheat Bread is a hearty, nutritious homemade loaf made with whole wheat flour, offering a rich, nutty flavor and soft texture. Perfect for sandwiches, toast, or enjoying fresh out of the oven, this recipe is simple, wholesome, and rewarding.
Ingredients
3 cups whole wheat flour
1 cup warm water (about 110°F/43°C)
2 1/4 teaspoons active dry yeast (1 packet)
2 tablespoons honey or maple syrup
1 teaspoon salt
2 tablespoons olive oil or melted butter
Instructions
In a large bowl, dissolve yeast in warm water and let sit for 5–10 minutes until foamy.
Stir in honey or maple syrup, salt, and olive oil or butter.
Gradually mix in whole wheat flour until a soft dough forms.
Transfer dough to a floured surface and knead for 8–10 minutes until smooth and elastic.
Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 to 1.5 hours, until doubled in size.
Punch down dough, shape into a loaf, and place in a greased 9×5-inch loaf pan.
Cover and let rise again for 30–45 minutes, until slightly above the pan’s rim.
Preheat oven to 375°F (190°C).
Bake for 30–35 minutes, until golden brown and sounds hollow when tapped.
Cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Add seeds like flax, sunflower, or sesame for extra texture and nutrition.Substitute half white flour for a lighter, softer loaf.Replace honey with molasses for deeper flavor and color.Let the bread cool completely before slicing for best results.Brush top with butter after baking for a softer crust.
