Whole Wheat Bread
A hearty, wholesome loaf with a tender crumb and nutty depth from 100% whole wheat flour. This classic American sandwich bread is soft enough for everyday toast yet sturdy enough for loaded sandwiches. The aroma of a freshly baked loaf cooling on the counter is pure home comfort.
For 12 servings
- prep · ~10 min
Activate the yeast.
1.Pour 1.25 cups lukewarm water (105-115°F) into a large mixing bowl.2.Whisk in 2 tablespoons honey until dissolved.3.Sprinkle 2.25 teaspoons active dry yeast over the water.4.Let stand until foamy and fragrant, 5 to 10 minutes.TIPWater that's too hot will kill the yeast. Aim for comfortably warm to the touch, like bath water. - mix · ~5 min
Mix the dough.
1.Add 2 tablespoons softened butter and 0.5 teaspoon salt to the yeast mixture.2.Add 3.5 cups whole wheat flour, one cup at a time, stirring with a wooden spoon or dough hook.3.Mix until a rough, shaggy dough forms and no dry flour remains. - knead · ~10 min
Knead the dough.
Turn dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic. Resist the urge to add too much extra flour—whole wheat dough is naturally a bit tacky. The dough is ready when it springs back when poked.
TIPUse the heel of your hand to push the dough away from you, then fold it back over itself. This develops the gluten and gives the bread a good rise. - rest · ~90 min
Let the dough rise.
1.Place dough in a lightly greased bowl and turn to coat.2.Cover with a clean kitchen towel.3.Let rise in a warm, draft-free spot until doubled in size, about 1 to 1.5 hours.TIPAn oven with just the light turned on is a perfect warm spot for rising dough. - prep · ~45 min
Shape the loaf.
1.Gently punch down the risen dough to release air.2.Turn dough onto a lightly floured surface and shape into a tight log.3.Place seam-side down in a greased 9x5 inch loaf pan.4.Cover and let rise again until the dough crowns above the rim, 30 to 45 minutes. - bake · ~40 min
Bake the bread.
Preheat oven to 350°F. Bake the loaf on the center rack for 35 to 40 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped. Internal temperature should read 190°F on an instant-read thermometer.
- rest · ~60 min
Cool completely before slicing.
1.Remove bread from the oven and let cool in the pan for 5 minutes.2.Turn loaf out onto a wire rack.3.Cool completely, at least 1 hour, before slicing with a serrated knife.TIPSlicing warm bread is tempting, but doing so will make it gummy. Patience pays off with clean, perfect slices.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use an instant-read thermometer to confirm the internal temp reaches 190°F for a fully baked loaf.
- 2Whole wheat dough is stickier than white dough; resist adding too much extra flour during kneading.
- 3Let the loaf cool completely on a wire rack, at least 1 hour, to avoid a gummy texture when sliced.
- 4Store leftover bread in a paper bag at room temperature for up to 3 days, or freeze wrapped airtight for longer storage.
- 5Brush the top of the shaped loaf with a little melted butter before baking for a softer, richer crust.
- 6If the dough seems too dry during kneading, add a teaspoon of water at a time until it comes together.
Adapt it for your goals.
Seeded Whole Wheat Bread
Add ¼ cup each of sunflower seeds, flaxseeds, and sesame seeds to the dry flour before mixing for extra crunch and nutty flavor in every slice.
Whole Wheat Oat BreadWhole Wheat Oat Bread
Replace ½ cup of the whole wheat flour with ½ cup rolled oats for a slightly heartier texture and a mild oat flavor.
Honeyless VersionHoneyless Version
Substitute the honey with an equal amount of maple syrup or agave nectar for a vegan-friendly sweetener option.
Why this is on our healthy list.
100% Whole Grain Goodness
This loaf uses only whole wheat flour, providing more fiber, vitamins, and minerals than white bread.
Lower in Added Sugar
Only 2 tablespoons of honey sweeten the entire loaf, keeping added sugar lower than many store-bought sandwich breads.
Good Source of Dietary Fiber
Whole wheat flour is naturally rich in fiber, which supports digestion and helps you feel full longer.
Frequently asked questions
Whole wheat flour has less gluten-forming protein than all-purpose flour, so the loaf will naturally be denser. Kneading thoroughly and using fresh yeast ensures the best rise possible.
