Whole Grain Bread
A hearty and wholesome loaf of whole grain bread with a tender crumb and nutty flavor. This simple recipe uses 100% whole wheat flour, a touch of sweetness, and a bit of butter to create a versatile bread perfect for sandwiches, toast, or enjoying warm with a pat of butter.
For 12 servings
- prep · ~10 min
Activate the yeast.
1.Pour warm water into a large mixing bowl.2.Stir in honey until dissolved, then sprinkle yeast on top.3.Let stand for 5-10 minutes until foamy and fragrant. - mix · ~3 min
Combine the dough ingredients.
1.Add melted butter, salt, and 2 cups of whole wheat flour to the yeast mixture.2.Mix with a wooden spoon until a shaggy dough forms.3.Gradually incorporate remaining flour, 0.5 cup at a time, mixing after each addition. - knead · ~10 min
Knead the dough until smooth.
Turn dough onto a lightly floured surface and knead for 8-10 minutes, adding small amounts of flour if sticky, until smooth and elastic. The dough should bounce back when poked.
- rest · ~75 min
Let the dough rise until doubled.
1.Place dough in a greased bowl, turning once to coat.2.Cover with a damp kitchen towel.3.Set in a warm, draft-free spot for 60-75 minutes until doubled in size. - prep · ~3 min
Punch down and shape the loaf.
1.Gently punch down risen dough to release air.2.Roll or pat dough into a 9-inch rectangle.3.Starting from short end, tightly roll into a cylinder and pinch seams closed.4.Place seam-side down into a greased 9x5-inch loaf pan. - rest · ~45 min
Proof the loaf a second time.
Cover loosely with greased plastic wrap or a towel and let rise at room temperature for another 30-45 minutes, until the dough crests about 1 inch above the rim of the pan.
- bake · ~35 min
Bake the bread until golden.
Preheat oven to 375°F (190°C) midway through proofing. Bake the risen loaf on the center rack for 30-35 minutes, until deep golden brown and the loaf sounds hollow when tapped on top.
TIPIf the crust browns too fast, tent loosely with foil after 20 minutes. - rest · ~30 min
Cool before slicing.
Remove the pan from the oven and let the bread cool in the pan for 5 minutes. Turn out onto a wire rack and cool completely, at least 30 minutes, before slicing with a serrated knife.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Weigh the flour for the most consistent results; 3.5 cups of whole wheat flour is about 420 grams.
- 2Use a digital thermometer to confirm the water temperature stays between 105-115°F for proper yeast activation.
- 3Let the dough rest for 10 minutes after mixing before kneading to relax the gluten and reduce stickiness.
- 4Check doneness with an instant-read thermometer; the center of the loaf should reach 190-200°F.
- 5Cool the loaf completely on a wire rack before slicing to prevent a gummy, compressed crumb.
- 6Store leftover bread wrapped in a clean kitchen towel at room temperature for up to 3 days.
Adapt it for your goals.
Seeded Whole Grain Bread
Fold ¼ cup each of sunflower seeds, flaxseeds, and rolled oats into the dough after the first rise for added texture, nuttiness, and a boost of fiber and healthy fats.
Cinnamon Raisin SwirlCinnamon Raisin Swirl
After shaping the dough into a rectangle, sprinkle with a mixture of 2 tbsp sugar and 1 tsp cinnamon, then scatter ½ cup raisins over it before rolling up for a sweet, spiced breakfast loaf.
Sourdough Whole WheatSourdough Whole Wheat
Replace the commercial yeast and most of the water with 1 cup of active sourdough starter, adjusting the flour and water to maintain a soft dough. This adds tangy complexity and improves shelf life.
Vegan Whole Grain BreadVegan Whole Grain Bread
Substitute the butter with an equal amount of coconut oil or olive oil and use maple syrup or agave nectar in place of honey. The result is slightly leaner but still tender and flavorful.
Herb & Garlic LoafHerb & Garlic Loaf
Add ½ teaspoon of garlic powder and 1 tablespoon of dried rosemary or thyme to the flour mixture for a savory, aromatic loaf that pairs beautifully with soups and stews.
Why this is on our healthy list.
Rich in Dietary Fiber
100% whole wheat flour retains the bran and germ, providing a significant amount of fiber that aids digestion and promotes a feeling of fullness.
Source of B Vitamins
Whole grains are naturally rich in B vitamins like niacin and thiamine, which support energy metabolism and nervous system function.
Lower in Added Sugar
With only 3 tablespoons of honey in the entire loaf, this bread has far less added sugar than many commercially prepared whole wheat breads.
Heart-Healthy Fats
The small amount of butter provides a touch of saturated fat and fat-soluble vitamins, but the overall fat content remains low and can be easily adjusted.
Frequently asked questions
Your water may have been too hot (killing the yeast) or too cold (not activating it). Always use a thermometer to hit 105-115°F. Also, check that your yeast is fresh and not expired.
