Whole Wheat Bread

Nothing smells or tastes better than fresh, whole wheat bread from the oven!

This whole wheat bread is made from basic pantry ingredients and produces a healthy, wholesome loaf of delicious and versatile bread!

loaf of Whole Wheat Bread cut into slices

It’s made with easy-to-follow steps and basic ingredients that will make you feel like a pro baker!
Packed with fiber and vital B nutrients, homemade whole wheat bread has a superior texture and flavor versus store-bought brands.
Whole wheat bread is great for hearty sammies like a hot turkey sandwich or ricotta toast piled high with cheese, fruits, and veggies.

water , honey , butter , whole wheat flour , flour , milk , yeast and salt with labels to make Whole Wheat Bread

Ingredients and Variations

Milk: Milk is heated to almost boiling and then cooled. This process denatures some of the proteins and produces a better rise; the milk’s fat adds flavor. Almond, soy, oat, or rice milk can be used instead of regular milk, but the flavor will be slightly different.

Yeast: Active dry yeast works best in this recipe and the honey is used to feed the yeast and gives the loaf a golden-brown color. Light or dark corn syrup, molasses, or date sugar also works at a 1:1 ratio.

Flour: White flour is added to this recipe because it has the necessary gluten that provides structure to the loaf and offsets any bitterness that whole wheat grain flour creates.

dissolved yeast in water in a measuring cup to make Whole Wheat Bread

yeast and water after letting it sit to make Whole Wheat Bread

How to Make Whole Wheat Bread

Prep the ingredients and activate the yeast (full recipe below).
Combine ingredients to make the dough and knead.
Let the dough rise, then knead the dough before shaping it into a loaf.
Allow a final rise, then bake until the top is golden brown.

You’ll know your bread is done when it reaches an internal temperature of 190°F or you hear a hollow sound when tapping on the top crust.

Whole Wheat Bread dough on a cutting board with flour

Prep for success by gathering all your ingredients, measuring tools, and supplies beforehand. This helps you move quickly when the milk reaches the right temperature and the yeast is ready to go.
Invest in an instant-read thermometer for the most accurate temperatures on the milk and the loaf once baked.
Brush the top of the loaf with a whisked egg or a little milk before baking for a more finished look.
Don’t let the bread fully cool in the loaf pan as moisture will develop and the bread will become soggy. Let the bread cool on a cooling rack instead.
If using a bread machine, follow the bread machine directions for baking.

Storing Whole Wheat Bread

Because homemade whole wheat bread is free of artificial dyes and preservatives, it has a shorter shelf life at room temperature. For best results, keep it in the fridge.

Keep whole wheat bread in a zippered bag or airtight container in the refrigerator for up to 6 days or at room temperature for up to 4 days.
Freeze a whole loaf or slices once they are cooled by wrapping them in plastic wrap and then placing them in zippered bags. Freeze for up to 6 months.

Don’t let it go to waste, use older bread to make croutons, stuffing, or a French toast casserole.

Whole Wheat Bread is Perfect For…

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Fluffy, flavorful whole wheat bread makes the best toast and sandwiches.

Prep Time 20 minutes

Cook Time 30 minutes

Rising time 2 hours

Total Time 2 hours 50 minutes

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Add the milk and butter to a wide, shallow saucepan over medium heat.
Heat the milk mixture, stirring frequently, just until small bubbles appear around the edges of the saucepan. Do not allow the milk to come to a full boil.
Remove from the heat and allow the milk to cool for 10 minutes, or until the temperature goes below 138℉.
Meanwhile, in a stand mixer combine the dry yeast and warm water. Let stand for 5-10 minutes until the yeast starts to bubble.
Add the cooled milk and honey to the mixer and stir to combine. Stir in whole wheat flour, all-purpose flour, and salt, mixing with the paddle attachment until a dough forms (it will be a bit sticky).
Switch to the dough hook and knead the dough on low speed for about 5 minutes, occasionally stopping to scrape the dough to the bottom of the bowl.
Transfer the dough to a large oiled bowl and cover with a clean kitchen towel. Put in a warm place to rise until doubled in size, about 1-1.5 hours.
Grease an 8×4-inch loaf pan.
Punch down the dough and transfer to a lightly floured surface. Use your hands to flatten the dough into a rectangular shape, about 8 inches wide and 11 inches long.
Fold the top ⅓ of the dough over on itself, pressing to adhere. Then, take the top corners of the dough and pull them inward, pressing firmly. Roll the dough over on itself three more times, each time pressing it down to seal the edge. Place the log of dough into the prepared baking pan, seam-side down.
Cover the pan with a clean towel and allow to rise for 1 hour. Preheat oven to 350℉.
Bake for 30-35 minutes or until the inside of the loaf reaches 190℉.
Allow to cool in the pan for 20 minutes and then transfer to a wire rack to finish cooling.

Modified from a recipe by Mrs. T.V. Ruth in “Our Favorite Recipes” by the White Plains Methodist Church.
Store in the refrigerator for up to 4 days, or in the freezer for up to 6 months.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Bread

Cuisine American

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