Whole wheat bread recipe that yields soft, fiber-rich slices with a hint of sweetness. Ready to make fresh sandwich bread that tastes better than store-bought versions?
Wheat bread is a great option for those looking to add whole grains to their diet. The robust nutty flavor and chewiness also add an intriguing taste and texture combination. If you usually just buy wheat bread from the store, you should be aware that most brands still use all-purpose flour to help keep the bread soft.
This recipe uses 100% whole wheat flour without sacrificing taste or texture. It also bumps up the amount of extra nutrients like fiber, calcium, iron, and potassium in each slice. Perfect for a grilled cheese sandwich, peanut butter & jelly for the kids, or simply toast it up and spread warm butter on top.
No Knead Whole Wheat Dutch Oven Bread
This type of flour is milled with the bran and germ, unlike all-purpose flour that has just the endosperm. The protein content is also upwards of 13 to 14% making it dense and arid. Fear not, I have a few tricks up my sleeve to prevent the bread from drying out.
Honey adds a hint of sweetness and helps keep the bread moist. It’s a humectant, which attracts water and holds it in the crumb for longer. Sugar is essential for yeast fermentation. The yeast uses the sugar as fuel to produce gas and other byproducts to add flavor, rise, and tenderness. Maple syrup or molasses add flavorful caramel notes and give the bread a darker appearance.
I use active dry yeast for a steady and effective rise. The organisms dissolve in warm water and sugar first to wake them up. Use a liquid heated to between 100 to 110ºF (37 to 43ºC) for this type of yeast to work properly. Alternatively, you can substitute Instant yeast for more rapid fermentation, reducing rise time by almost 50%.
Whole Wheat Bread Recipe
Mix softened butter in the dough to add tenderness to the crumb. A little bit of fat coats the proteins and reduces gluten formation. Since wheat flour is higher in protein, this prevents the bread from getting too tough when kneaded.
I use my stand mixer with a hook attachment to more efficiently knead the dough. It’s important to gradually add the flour to the wet ingredients, about 1 cup at a time. This allows for better incorporation and hydration control. The flour amount may need to be adjusted depending on the conditions in your home, as more dryness or humidity in the air can have an effect.
After a brief resting period, knead the dough on the lowest speed level to ensure a gradual development of the gluten network. When the sides of the bowl become clean, a dough ball will form that should feel smooth and elastic. It’ll be slightly sticky but should bounce back when poked.
No Knead Whole Wheat Bread
Let the dough ferment in a greased bowl at room temperature, or make an oven proofing box for those chilly days to help the yeast stay bustling. The first rise is ready when doubled in size and stays indented when pressed. There will be a lot of gas trapped inside the dough, so punch it out before the final rise.
When the dough is ready to shape into a loaf, simply knead it a few times to make a smooth cylinder. Place it in a 9×5-inch greased loaf pan and let it ferment one last time. It should grow to about an inch over the rim.
To add extra fiber to the bread, I like to sprinkle rolled oats on top right before baking it. To help it stick better, lightly brush egg wash on the surface. The egg yolk will also deepen the golden-brown color on the crust as it bakes. This step is optional.
The Best Whole Wheat Bread From The Grocery Store
With the preheated oven at 350ºF (177ºC), add the loaf pan, and then just wait for the incredible smells to fill your kitchen. I recommend loosely covering the crust with some foil after 20 minutes. The higher amount of sugar in the recipe browns quicker than white bread, so the shield will prevent the surface from burning.
Take the bread out of the pan so the condensation doesn’t soften the crust. Let it cool completely on a wire rack before slicing. It’s hard for my family to resist, so we just wait until it’s cool to the touch but still warm enough that butter slathered on each slice melts. It’s so good!
Bran is like a sponge that soaks up available water and reduces the moisture of the interior crumb. The solution is to add more liquid to the dough and to let it sit for at least 20 minutes right after the first mixing step. This gives the water time to mellow out the bran and germ so it doesn’t feel so coarse when bitten into.
Easy No Fail Whole Wheat Bread
100% whole wheat bread recipe that yields soft, fiber-rich slices with a hint of sweetness. Add more whole grains to your diet without sacrificing taste.
I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.This easy Whole Wheat Bread is perfect for sandwiches, toast, or just enjoying with some softened butter. You will love this soft homemade bread recipe!
This whole wheat bread recipe is perfect for beginning bread bakers. The method for making the bread dough is simple and easy to follow. Don’t be intimidated by baking with yeast, I promise the steps are really easy!
Homemade Soft Multigrain Bread
I used to make a more complicated homemade wheat bread recipe, but it called for ingredients that I don’t usually keep on hand in my kitchen. My goal with this recipe was to use simple, wholesome ingredients, so you won’t have to buy anything special just for this recipe. The only ingredients that you’ll need to make this whole wheat bread from scratch are whole wheat flour, honey, yeast, butter, milk, salt and water.
This healthy whole wheat bread has the best flavor, with a touch of honey. The bread is incredibly soft, and I can never resist eating a slice warm from the oven. Once you try it, I’m sure you’ll agree that this is the best whole wheat bread recipe!
Below I’ve also included instructions for how to make this bread with all-purpose flour or bread flour. Whichever you choose, you will have a delicious loaf of bread to use for sandwiches or to serve with dinner. I highly recommend spreading some butter and honey on a slice – it’s so delicious!
Everyday Whole Grain Bread
Here are some tips and answers to common questions about making this bread recipe. You will find the full recipe with ingredient amounts and instructions in the recipe card below.
If you are using instant yeast, you can skip the proofing step and just mix all of the ingredients together in your mixer bowl. However, I almost always proof the yeast because it is a good way to tell if your yeast is active (which is necessary for bread to rise). Most yeast that is called active dry yeast (not instant or rapid-rise) needs to be proofed.
To proof yeast, you mix the yeast with the warm water, milk and honey. Let the mixture rest for 5 to 10 minutes. It should become somewhat foamy or bubbly, which means that your yeast are alive and active. If nothing happens after 10 minutes, your yeast may be dead and you should try again with new yeast.
Seeded Sandwich Bread, Soft Whole Grain Bread
When you are new to making bread, it can be hard to know how much flour to add. The amount listed in the recipe is a guide, and depending on your particular ingredients and baking conditions, you may need to add a little more flour.
Start by adding 3 cups of flour when making this recipe. You may need to add up to 1/2 cup more flour if the dough is very sticky. The dough has enough flour when it is only slightly sticky to the touch. If a lot of dough sticks to your finger when you press it, add more flour, a tablespoon or two at a time, until the dough is only slightly sticky. Three cups to 3 1/4 cups of whole wheat flour is usually the perfect amount when I make this bread.
Knead the dough using your mixer’s dough hook for about 8 minutes. If you do not have a stand mixer, you can knead by hand, but you may need extra flour to keep the dough from sticking.
Bread Machine Whole Wheat Bread
Stop the mixer every few minutes, as needed, and use a spatula to scrape the dough away from the sides of the bowl. After kneading, the dough will be a little sticky and very soft. It won’t hold its shape tightly in a ball, but should hold together when you transfer it to an oiled bowl using your hands or a spatula.
This bread dough needs to rise twice, first in an oiled bowl and second in the bread pan. The first rise takes about an hour, until the dough doubles in size. The second rise is shorter, about 20
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