This homemade whole wheat bread is a delicious and nutritious bread that is made from 100% whole wheat flour! This easy recipe requires only 6 ingredients. It comes together quickly. No bread machine is needed! Great for making toast, French toast, sandwiches, croutons, and more. This whole wheat bread is a good source of fiber, protein, vitamins, and minerals!
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Why You’ll Love This Recipe
- This whole wheat bread is healthy.
- Whole wheat bread is a good source of fiber, protein, vitamins, and minerals.
- This soft and fluffy bread has a hearty, nutty flavor that is both satisfying and nutritious.
- It is easy to make.
- This recipe is simple to follow and doesn’t require any special equipment or a bread machine.
- It is just as soft and tender as store-brought bread. Try this Gingerbread Loaf too!
- This bread is versatile.
- It can be used for sandwiches, toast, or French toast.
- This recipe contains no white sugar. In addition, this bread is dairy-free, nut-free, and can be easily made vegan.
- Toast it and add your favorite toppings!
- Check out this Honey Whole Wheat Sandwich Bread for another homemade bread recipe.
Ingredients & Substitutes
Scroll down to the recipe card for the full whole wheat bread recipe!
Use 100% whole wheat flour. We love the Whole Foods 365 organic whole wheat flour.
Use warm water for the yeast mixture. It should be between 105 and 115 degrees Fahrenheit.
Honey sweetens the bread naturally. For vegan, use pure maple syrup.
Both olive oil and melted butter work well. If using butter, use unsalted butter.
Use active dry yeast.
Finally, add in salt.
Taste & Texture
Whole wheat bread has a hearty, nutty flavor and a slightly chewy texture.
The taste and texture will vary depending on the type of whole wheat flour you use. Some whole wheat flours have a stronger flavor and a more coarse texture, while others have a milder flavor and a softer texture.
This homemade bread tastes like the store-bought version, but more soft and fluffy.
How to Make
Step 1
First, in a large mixing bowl, combine the warm water and honey. Stir until the honey is dissolved. Sprinkle the yeast over the water and let it sit for about 5 minutes, or until foamy.
Step 2
Add the olive oil to the yeast mixture and stir to combine.
Step 3
In a separate bowl, whisk together the whole wheat flour and salt.
Step 4
Gradually add the flour mixture to the yeast mixture, stirring until a rough dough forms.
Step 5
Transfer the dough onto a lightly floured surface and knead for about 8 to 10 minutes, or until the dough becomes smooth and elastic.
Step 6
Shape the dough into a ball and place it in a greased bowl. Cover the bowl with a clean kitchen towel and 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 gently to release the air. Transfer the dough to a lightly floured surface and shape it into a loaf.
Step 8
Place the shaped loaf into a greased loaf pan and cover it with the kitchen towel. Let it rise for another 30 to 45 minutes, or until it rises above the edges of the pan.
Step 9
Preheat your oven to 375°F (190°C). Bake the loaf in the preheated oven for about 35 to 40 minutes, or until it turns golden brown and sounds hollow when tapped on the bottom.
Step 10
Lastly, remove the bread from the oven and let it cool in the pan for a few minutes. Transfer it to a wire rack to cool completely before slicing.
Expert Tips for Success
Here are a few expert tips and tricks for making the best whole wheat bread.
Use a good quality whole wheat flour. A good quality whole wheat flour will have a deep, nutty flavor and a smooth texture.
Knead the dough until it becomes elastic. This process usually takes at least 8 minutes.
Let the dough rise in a warm place. This will help the bread rise to its full potential.
Be patient with the rising. This is necessary for the perfect texture.
Bake the bread until it is golden brown. An overbaked bread will be dry and crumbly.
Allow the bread to cool fully before slicing into.
Flavor Variations & Add-Ins
This recipe for whole wheat bread is a blank canvas, so you can customize it to your liking. Here are a few flavor variations and add-ins to try.
Add nuts and seeds. Nuts and seeds add flavor and texture to the bread. Try adding walnuts, almonds, sunflower seeds, or pumpkin seeds.
Add dried fruit. Dried fruit adds sweetness and moisture to the bread. Try adding raisins, cranberries, or apricots.
Add herbs and spices. Herbs and spices add flavor to the bread. Try adding rosemary, thyme, or garlic powder.
How to Serve & Store
Whole wheat bread is best served fresh. Slice once fully cooled.
This bread is great for sandwiches, toast, and French toast.
Toast it and add peanut butter, almond butter, jelly, jam, or butter on top!
Make it into these Homemade Croutons.
However, it can also be stored at room temperature for up to 3 days. Store it in an airtight container.
To freeze whole wheat bread, wrap it tightly in plastic wrap and freeze for up to 2 months.
Frequently Asked Questions (FAQs)
Yes, you can make this bread without a bread machine. In fact, this recipe does not require a bread machine at all! Simply follow the instructions in the recipe.
The bread is done baking when it is golden brown and sounds hollow when tapped.
Yes, whole wheat bread is good for you. It is a good source of fiber, vitamins, minerals, and other nutrients. Whole grains, including whole wheat, are higher in fiber and considered more nutritious than refined grains, which have been processed to remove the bran and germ.
Yes, 100% whole wheat bread is healthier than bread made with refined flour. Whole wheat bread is made with the entire wheat kernel, including the bran, germ, and endosperm. The bran and germ are the parts of the kernel that are most nutritious, containing fiber, vitamins, minerals, and antioxidants. Refined flour, on the other hand, has had the bran and germ removed, which reduces its nutritional value.
This dough needs about 1.5 hours to rise.
Metal bread pans are made of aluminum or steel and they are a good all-around choice for baking bread. They conduct heat evenly and are relatively inexpensive.
The main difference between whole wheat flour and white whole wheat flour is the type of wheat they are milled from. Whole wheat flour is milled from hard red wheat, while white whole wheat flour is milled from hard white wheat. Hard red wheat has a darker color and stronger flavor than hard white wheat. This is because hard red wheat has a higher bran content. The bran is the outer layer of the wheat kernel and contains fiber, vitamins, and minerals.
Equipment Needed
8 Inch by 4 Inch Bread Pan: This bread pan is perfect for this homemade bread recipe.
Pyrex 3 Glass Mixing Bowls: These glass mixing bowls are easy to clean and great for baking.
Pyrex Glass Measuring Cups: Use these glass measuring cups for measuring out all of the ingredients.
You May Also Enjoy
- Whole Wheat Cinnamon Bread
- Healthy Zucchini Bread
- Chocolate Chip Banana Bread
- Whole Wheat Pumpkin Bread
- Whole Wheat Sandwich Bread
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Whole Wheat Bread
Ingredients
- 3 cups whole wheat flour
- 1 ½ cups warm water
- 2 tbsp honey (or maple syrup)
- 2 tbsp olive oil (or melted butter)
- 2 tsp active dry yeast
- 1 ½ tsp salt
Instructions
- First, in a large mixing bowl, combine the warm water and honey. Stir until the honey is dissolved. Sprinkle the yeast over the water and let it sit for about 5 minutes, or until it becomes foamy.
- Add the olive oil to the yeast mixture and stir to combine.
- In a separate bowl, whisk together the whole wheat flour and salt.
- Gradually add the flour mixture to the yeast mixture, stirring with a wooden spoon or a dough whisk until a rough dough forms.
- Transfer the dough onto a lightly floured surface and knead for about 8 to 10 minutes, or until the dough becomes smooth and elastic.
- Shape the dough into a ball and place it in a greased bowl. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 to 1.5 hours, or until it doubles in size.
- Once the dough has risen, punch it down gently to release the air. Transfer the dough to a lightly floured surface and shape it into a loaf.
- Place the shaped loaf into a greased loaf pan and cover it with the kitchen towel. Let it rise for another 30 to 45 minutes, or until it rises above the edges of the pan.
- Preheat your oven to 375°F (190°C). Bake the loaf in the preheated oven for about 35 to 40 minutes, or until it turns golden brown and sounds hollow when tapped on the bottom.
- Finally, remove the bread from the oven and let it cool in the pan for a few minutes. Then, transfer it to a wire rack to cool completely before slicing.
Notes
- Use warm water to active the yeast. The ideal temperature is between 105 degrees and 115 degrees Fahrenheit.
- Allow the bread dough to rise twice, as detailed in the recipe card. This is mandatory for creating the perfect whole wheat bread.
- Bake until the bread is golden brown and sounds hollow when you knock on the bottom.
- Allow the bread to fully cool before slicing and serving.
- Store in an airtight container for up to 4 days at room temperature.
- Freeze for up to 2 months.
Can the dough be kneaded in a mixer with a dough hook?
That should work, Elaine. Enjoy!
I imagine this is good. But I think ‘fluffy’ is pushing it a bit for 100% whole wheat bread.