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Whole Wheat Bread Recipe

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3.9 from 12 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Prepare loaf pan: Grease a 9×5-inch loaf pan thoroughly.
  6. 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.
  7. 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.
  8. 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.
  9. 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).
  10. 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.

Find it online: https://marthatasty.com/whole-wheat-bread-recipe/