Based on my classic white bread recipe, this is my simple Whole Wheat Bread recipe. Made with yeast and made easy with all of my tips and tricks! Perfect with butter, jams, honey, etc!
If you’ve been following this blog for some time, this Whole Wheat Bread recipe might look a little familiar. That’s because it is based on my homemade white bread recipe! I replace some of the all-purpose flour with whole wheat and baby are we in business. You get the same soft fluffy crumb with a bit more texture and color from the whole wheat flour. You still gotta work for this bread though, however that’ll be easier with all of my tips and tricks found below. Oh, and did I mention this recipe makes TWO loaves?
Here is everything you’ll need to make this whole wheat bread. This list may look a little familiar if you’ve made my homemade white bread recipe 🙂
No Knead Whole Wheat Bread
Nervous to work with yeast? Scared this whole wheat bread recipe won’t work for you? RELAX! Take a breath and read my tips and tricks:
In a liquid measuring cup, stir warm water together with yeast and honey. Set aside 10 minutes to proof and bubble up.
In a large bowl, add 3 cups all-purpose flour, 1 cup of whole wheat flour, sugar, salt, and melted butter. Stir together gently. Create a well in the middle and pour in the yeast mixture.
Whole Wheat Bread
Start mixing using a large spoon until a dough forms. Switch to kneading with your hands, sprinkling whole wheat flour into the dough until it is smooth and slightly sticky. It should feel tacky, but not stick to your hands. This process should take about 6 minutes. DO NOT pour the entire amount of whole wheat flour onto the dough and try to knead it in. YOU WILL get a tough, dry dough. Just go little by little to get the texture you’re looking for.
Place dough into a well-greased bowl and roll around to coat. Cover gently with a clean kitchen towel and rise 1 hour or until doubled in size.
Remove dough from bowl and divide into two even amounts. Gently press into two rectangles the width of your loaf pans. Roll up to form a log and place it into each greased loaf pan. Cover and rise again for about 45 minutes or until doubled in size.
Easy Whole Wheat Bread
Bake loaves for 30-40 minutes or until completely cooked through. Try to not overbake! Cool 20 minutes in pans before removing to cooling racks. Cool completely before cutting into slices.
There are two main strategies for storing whole wheat bread, room temperature or in the fridge (both stored in airtight containers). However, there are a couple of things to consider before you decide how to store your loaves. Room temp shelf life is about 3 days while refrigerator shelf life is about 5 days. So you’ll notice mold growing a little sooner if you store it at room temperature. If you store it in the fridge though, you might find that your bread is drier. Choose accordingly depending on your family’s needs. You could also share a loaf with a neighbor or friend if you can only handle one.
Luckily for you, you also have the option of freezing your whole wheat bread! You can do this either after it’s baked or before. Here’s how to do both:
Homemade 100% Whole Wheat Bread (vegan + Perfect For Sandwiches)
To freeze this bread after baking, make the recipe in its entirety. After the loaves have cooled completely, place them into an airtight container or bag and freeze. It Will last in the freezer for up to 3 months.
To defrost, simply transfer bread from the freezer to the fridge until it’s fully defrosted. If you’re wanting to use this bread for sandwiches, I recommend cutting it into slices before freezing.
To freeze this bread before baking, make the recipe as listed. After the first rise, form into loaves, place into loaf pans (I’d recommend the disposable ones) and immediately cover well and freeze.
Outstanding Bread Machine Whole Wheat Bread With No White Flour
To bake, remove from the freezer, defrost and rise (should take 6-8 hours on the counter). Then bake according to recipe directions. The unbaked dough will last in the freezer for up to 4 months.
A simple Whole Wheat Bread recipe made with yeast and made easy with all of my tips and tricks! Perfect with butter, jams, honey, etc!
Serving: 1 slice | Calories: 146 kcal | Carbohydrates: 28 g | Protein: 4 g | Fat: 2 g | Saturated Fat: 1 g | Polyunsaturated Fat: 0.3 g | Monounsaturated Fat: 1 g | Trans Fat: 0.1 g | Cholesterol: 5 mg | Sodium: 211 mg | Potassium: 79 mg | Fiber: 2 g | Sugar: 5 g | Vitamin A: 60 IU | Vitamin C: 0.02 mg | Calcium: 9 mg | Iron: 1 mgThis easy Whole Wheat Bread is perfect for sandwiches, toast, or just enjoying with some softened butter. You will love this soft homemade bread recipe!
Easiest Homemade Whole Wheat Bread A Guest Post
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!
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!
Charlotte's Easy Whole Wheat Sandwich Bread
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!
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.
Fast & Simple Classic Whole Wheat Bread Recipe
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.
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.
Everyday 100% Whole Wheat 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.
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 to 30 minutes. For the second rise, the dough is ready to go into the oven when the top is just above the top of the bread pan, as seen in the photo below.
Sprouted Wheat Bread Recipe
Bread is done when the inside measures 190° F on an instant-read thermometer. This whole wheat bread takes 35 to 45 minutes to
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