If you’ve been searching for that perfect hearty, wholesome loaf to accompany your meals or brighten your breakfast table, this Whole Wheat Bread Recipe is exactly what you need. It’s a lovingly crafted recipe that transforms simple pantry staples into a beautifully soft, flavorful loaf with a golden crust and a tender crumb. The beauty of this bread lies in its wholesome ingredients and the gentle fermentation process, which brings out the nutty depth of whole wheat flour while keeping the texture light and inviting. Whether you’re a novice baker or someone who craves comfort food made from scratch, this bread will quickly become one of your cherished go-to recipes.
Ingredients You’ll Need
This Whole Wheat Bread Recipe calls for straightforward ingredients that you likely have on hand, each playing a crucial role in building flavor, texture, and that irresistible golden crust. From the warmth of honey to soften the crumb to the tangy note of lemon juice that balances the sweetness, every component makes a difference.
- Water (1 cup, warmed to about 110°F): Activates the yeast to start the fermentation process.
- Whole milk (1/3 cup, warmed to about 110°F): Adds richness and creates a moist, tender crumb.
- Active dry or instant yeast (2 and 1/4 teaspoons): Essential for making the dough rise and develop its airy texture.
- Whole wheat flour (3 and 1/3 cups total, spooned and leveled): The star ingredient that delivers the hearty, nutty flavor and wholesome goodness.
- Honey (3 tablespoons): Provides natural sweetness while enhancing moisture and browning.
- Unsalted butter (3 tablespoons, softened): Contributes to tenderness and a subtle buttery taste.
- Fresh lemon juice (1 teaspoon): Adds a slight tang that improves flavor complexity.
- Salt (1 and 1/4 teaspoons): Balances flavors and controls yeast activity for perfect rise.
- Optional oat topping (1 beaten egg white + 1 tablespoon whole oats): Offers a beautiful rustic finish and extra texture.
How to Make Whole Wheat Bread Recipe
Step 1: Prepare the Sponge
Start by combining the warmed water, warmed whole milk, and yeast in a large bowl or your stand mixer’s bowl. Mix until the yeast begins to activate, then stir in 2 cups of the whole wheat flour until you create a thick batter. Cover lightly and let it rest at room temperature for 60 to 90 minutes, or until it doubles in size. This sponge is the foundation of your bread’s flavor and texture, giving you that distinctive depth and chewiness you crave.
Step 2: Add Remaining Ingredients and Mix
Next, add the honey, softened butter, fresh lemon juice, the remaining whole wheat flour, and salt to your sponge. Whether you use a dough hook on medium speed or mix by hand with a spatula, stir until the dough forms and starts to pull from the bowl’s sides. If it’s too wet to knead, sprinkle in flour a tablespoon at a time until manageable. The goal is a soft, slightly sticky dough that’s easy to handle but not overly dry.
Step 3: Knead the Dough
Kneading is where the magic happens. Continue mixing in your stand mixer for 8 to 10 minutes or knead by hand on a lightly floured surface for the same amount of time. This step develops the gluten, creating that perfect chewy crumb and structure. If stickiness increases while kneading, add flour gradually to maintain a soft dough. You want a dough that springs back when poked, indicating it’s ready for its first rise.
Step 4: First Rise
Gently coat a large bowl with oil to prevent sticking, then place your dough inside, turning it to cover all sides. Cover and let it rest in a warm spot until it doubles in size, roughly 1.5 to 2 hours. This rise allows the yeast to ferment, deepening flavor and lifting the dough towards airy perfection.
Step 5: Shape the Dough
Once risen, punch down the dough to release built-up air. Lightly flour a clean surface, your hands, and rolling pin. Roll the dough into a rough rectangle about 8 by 15 inches. It doesn’t have to be perfect—imperfections only add charm. Then, roll it tightly into an 8-inch log and transfer it to a greased 9×5-inch loaf pan. This shaping step ensures a uniform bake and that classic loaf silhouette.
Step 6: Second Rise and Preheat
Cover your loaf and let it rise again until the dough reaches about an inch above your pan’s edge, approximately 45 to 60 minutes. Meanwhile, adjust your oven rack to a lower position and preheat to 350°F (177°C). Baking closer to the bottom avoids excessive top browning while allowing a thorough bake.
Step 7: Optional Oat Topping
If you’d like a lovely oat crust, brush the risen loaf with beaten egg white and sprinkle whole oats over it just before baking. This step adds rustic beauty and a subtle, hearty crunch that complements the softness beneath.
Step 8: Bake the Bread
Bake your loaf for 36 to 40 minutes until it’s golden brown. If it starts browning too fast, tent it loosely with aluminum foil to protect the top. To test for doneness, gently tap the loaf’s surface—it should sound hollow. For precision, an instant-read thermometer inserted into the center should register between 195° and 200°F (90°–93°C). Allow the bread to cool in the pan briefly on a rack before transferring it to cool completely for perfect slicing.
How to Serve Whole Wheat Bread Recipe
Garnishes
Simple garnishes can elevate your whole wheat bread to a delightful experience. A light spread of creamy butter, a drizzle of honey, or a sprinkle of flaky sea salt complements the nutty tones beautifully. Fresh herbs like rosemary or thyme can also add a fresh pop when rubbed lightly over warm slices.
Side Dishes
This bread pairs wonderfully with a hearty bowl of soup, such as tomato bisque or a rustic vegetable stew. It’s also an excellent partner for creamy cheeses, charcuterie boards filled with cured meats, and vibrant salads. The wholesome, slightly sweet flavor of the bread balances savory and fresh accompaniments spectacularly.
Creative Ways to Present
Present your whole wheat bread by toasting thick slices and topping them with smashed avocado and a sprinkle of chili flakes for a trendy snack. You can also make open-faced sandwiches layered with fresh veggies and spreads. For gatherings, slice and arrange the bread with bowls of hummus, pesto, and olive tapenade for a versatile, communal appetizer.
Make Ahead and Storage
Storing Leftovers
Store any leftover whole wheat bread tightly wrapped at room temperature for up to one week. The crumb stays soft and moist, and you won’t lose that lovely chewiness. Avoid exposing it to air, which causes the crust to harden and the bread to stale prematurely.
Freezing
This Whole Wheat Bread Recipe freezes beautifully. You can freeze the shaped dough before baking, tightly wrapped, and thaw it fully before allowing it to rise and bake. Alternatively, freeze the fully baked loaf once cooled. Frozen bread stays fresh up to three months and wakes up soft and delicious with proper reheating.
Reheating
To bring your bread back to life, gently warm slices in a toaster or oven at low heat until crisped to your liking. For whole loaves, wrap them in foil and heat at 300°F (149°C) for 10 to 15 minutes. This restores softness without drying out the bread.
FAQs
Can I use all bread flour instead of whole wheat flour?
While you can substitute some bread flour for whole wheat to get a taller, fluffier loaf, this recipe shines brightest with mostly whole wheat flour, offering that hearty texture and rich flavor. Experimenting with a cup of bread flour can soften the crumb but don’t replace it entirely if you want that wholesome bite.
Do I have to use honey, or can I replace it?
Honey is preferred here for its natural sweetness and the moist crumb it helps create. You can swap in granulated or brown sugar if needed, but the subtle honey notes that enhance the bread’s flavor will be missing.
Can I make this bread without a stand mixer?
Absolutely! You can mix and knead this dough by hand using a large bowl and some elbow grease. Hand kneading develops the gluten just as effectively. It might take a bit more time but it’s very satisfying and totally doable.
Why does the dough need two rises?
The first rise allows the yeast to ferment and develop flavors fully, creating the structure of the dough. The second rise after shaping relaxes the dough and ensures the bread bakes with perfect volume and that classic tender texture.
Is it possible to make this dough into a round loaf or boule?
This recipe is designed specifically for a loaf pan for optimal structure and crumb texture. For round loaves, you might want to try no-knead recipes or breads designed for boule shapes that provide sufficient strength and rise without a pan.
Final Thoughts
Making your own bread from scratch is one of life’s purest pleasures, and this Whole Wheat Bread Recipe offers a wonderful balance of rustic flavor and soft, tender crumb that will quickly make it a household favorite. Joyful to prepare and even more delightful to eat, this loaf brings wholesome goodness to every table. So grab your ingredients and dive in—you’re just a few steps away from a slice of homemade happiness.
PrintWhole Wheat Bread Recipe
This wholesome Whole Wheat Bread recipe produces a soft, slightly dense loaf packed with whole wheat flavor and a hint of sweetness from honey. Made with a sponge starter that helps develop flavor and texture, the bread requires kneading and two rises before baking to golden perfection. Optionally topped with oats for added texture and appearance, this bread is perfect for sandwiches, toast, or enjoying fresh from the oven. It uses basic ingredients like whole wheat flour, honey, butter, and milk, delivering a nourishing and flavorful loaf that keeps well for up to a week.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 3 hours 45 minutes
- Yield: 1 loaf (9×5-inch pan)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Sponge
- 1 cup (240ml) water, warmed to about 110°F (43°C)
- 1/3 cup (80ml) whole milk, warmed to about 110°F (43°C)
- 2 and 1/4 teaspoons (7g) active dry or instant yeast (1 standard packet)
- 2 cups (260g) whole wheat flour (spooned & leveled)
Dough
- 3 Tablespoons (63g) honey
- 3 Tablespoons (43g) unsalted butter, softened to room temperature
- 1 teaspoon fresh lemon juice (or apple cider vinegar)
- 1 and 1/3 cups (173g) whole wheat flour (spooned & leveled), plus more as needed
- 1 and 1/4 teaspoons salt
Optional Topping
- 1 beaten egg white
- 1 Tablespoon whole oats
Instructions
- Prepare the sponge: In a large bowl or stand mixer bowl, whisk together the warm water, warm whole milk, and yeast until combined. Add 2 cups (260g) whole wheat flour and stir with a spatula or wooden spoon until a thick batter forms. Cover lightly and allow it to double in size at room temperature for 60–90 minutes, or up to 2 hours if needed.
- Mix the dough ingredients: Add the honey, softened butter, lemon juice, remaining whole wheat flour (1 and 1/3 cups), and salt to the sponge. Using a dough hook or a spatula, mix on medium speed until the dough comes together and pulls away from the sides, about 3 minutes. Add additional flour 1 tablespoon at a time if the dough is too wet and sticky to handle.
- Knead the dough: Continue kneading the dough either in the mixer with the dough hook for 8–10 minutes or knead by hand on a lightly floured surface for 8–10 minutes. The dough should be slightly tacky but manageable. Add flour sparingly during kneading if the dough becomes too sticky. When done, the dough should bounce back slowly when poked.
- First rise: Lightly grease a large bowl with oil or nonstick spray. Place the kneaded dough into the bowl and turn to coat all sides. Cover and let rise in a warm spot for 1.5–2 hours, or until doubled in size.
- Prepare loaf pan: Grease a 9×5-inch loaf pan thoroughly.
- Shape the dough: Punch down the risen dough to release air. Lightly flour a surface, your hands, and a rolling pin. Roll the dough into a roughly 8×15 inch rectangle (edges don’t need to be perfect). Roll the dough up into an 8-inch log and place it seam-side down in the greased loaf pan.
- Second rise: Cover the shaped loaf and let rise until it is about 1 inch above the top of the pan, approximately 45–60 minutes.
- Preheat oven and prepare for baking: Position an oven rack in the lower third of the oven and preheat oven to 350°F (177°C). To use the optional oat topping, brush the loaf with beaten egg white and sprinkle oats over the top just before baking.
- Bake the bread: Bake for 36–40 minutes until the crust is golden brown. If the top browns too quickly, tent with aluminum foil after about 20 minutes. Bread is done when it sounds hollow when tapped or an instant-read thermometer inserted in the center registers 195–200°F (90–93°C).
- Cool and store: Remove the bread from the oven and cool in the loaf pan on a rack for a few minutes before transferring it out of the pan to cool completely if desired. Store tightly covered at room temperature for up to one week.
Notes
- Freezing Instructions: Prepare dough through shaping (step 6), place in a greased loaf pan or disposable pan, cover tightly, and freeze for up to 3 months. On serving day, thaw and let rise 4–5 hours at room temperature, then bake as directed. You can also freeze fully baked bread for up to 3 months; thaw and reheat before eating.
- Overnight Instructions: Prepare through step 6, then cover shaped loaf tightly and refrigerate for up to 15 hours. Before baking, let it come to room temperature and rise for 1–2 hours. Alternatively, refrigerate dough after step 3 for up to 12 hours, then rise for 2 hours before continuing with step 5.
- Milk: Whole milk is recommended for best texture, but low-fat or nondairy milk alternatives work as well.
- Yeast: Instant yeast is preferred. Active dry yeast can be used with the same preparation but requires longer rising times.
- Flour: Use fresh whole wheat flour to avoid bitterness. Bread flour can substitute for 1 cup of whole wheat for a taller, fluffier loaf.
- Honey: Provides optimal flavor and texture. Granulated or brown sugar can be substituted, but the honey flavor will be missed.
- Shaping: This dough needs a loaf pan for structure and is not suitable for a round boule shape.
