This 100% Whole Wheat Bread recipe makes healthy loaves of soft, incredibly flavorful homemade bread. Sweetened with honey, it’s absolutely perfect for toast, sandwiches, or snacking. It also happens to be my favorite homemade bread.
If you bake bread, you know that the aroma coming from homemade bread baking in the oven is almost indescribable. It lifts the mood in the whole house and builds expectations for delicious things to come.
I try to make homemade bread every week, often this 100% Whole Wheat Bread. I don’t always get to it, but it’s a worthy and delicious goal.
Bake The Best Whole Wheat & Honey Bread
This recipe makes two loaves, which is perfect for freezing one ahead. But in my house… it never seems to last into the next week.
Honestly, there is very little NOT to love about homemade bread. Especially warm from the oven. But here are some more favorites.
The difference between stone-ground whole wheat flour and whole wheat flour is in the processing, and itmay containmore fiber and healthy fats.
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This bread dough is incredibly easy to make. With few ingredients, it comes together quickly. The time involved is mostly inactive as it will rise two times.
In a large bowl or the bowl of your stand mixer, add warm water and honey. Sprinkle the yeast over the top and let sit for 5 minutes.
To the yeast mixture, add 4 cups of flour, oil, and salt; stir until incorporated. Then add the remaining flour, 1/2 cup at a time, until the dough begins to pull away from the sides of the bowl.
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If kneading the dough by hand, transfer it to a very lightly floured surface. With oiled hands, knead for 6 to 7 minutes.To knead the dough using a stand mixer, switch to the dough hook, and knead for 5 minutes on medium speed.
Transfer the dough to an oil-coated bowl, cover, and let rise until doubled, about 1 hour. Punch the dough down, cover, and let rise another 30 minutes.
Divide in the dough half and form 2 loaves.I like to make a log and pinch the seam and the ends together tightly.
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Transfer to two 9 x 5-inch, well-greased loaf pans with the seam side down. Cover loosely with greased plastic wrap and let rise in a warm place until the center has crowned; about 1-inch above the loaf rim; about 30 minutes.
Once risen, place the loaves in the oven and bake for about 30 minutes, or until a digital thermometer reads between 180° and 200°F.
There are two varieties of 100% whole wheat flour; whole wheat and white whole wheat. The difference is 100%whole wheat flour is made from hulled red wheat and provides more fiber than all-purpose flour. Bread made using this flour is darker in color and more dene. White whole wheat flour is made from hulled white spring wheat. This flour will result in a milder taste and will be lighter in color.
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In this recipe, the bread will rise three times; the first rise will take about 1 hour then you will deflate the dough and let is rise for an additional 30 minutes in an oiled bowl. The last rise takes place after shaping the loaves and just before baking.
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Occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts to provide accurate nutritional information, these figures are only estimates.You won’t believe how easy it is to make homemade whole-wheat bread! This recipe bakes up soft and is perfect for sandwiches.
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I have to say I find it one of the most rewarding things to do. It can be a labor of love, but it is so satisfying. It’s guaranteed to make you feel super proud of yourself!
I have a handful of great bread recipes on this site, like these homemade crescent rolls, this cinnamon bread, and these soft overnight brioche buns.
But the most versatile, everyday recipe of all would have to be this soft whole wheat bread. In my family, it’s our go-to!
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We love it because it’s so soft, pillow-y, and moist, with just a bit of nuttiness from the whole grains. It’s a perfect everyday loaf!
A much healthier alternative because whole wheat flour has a lot more fiber and nutrition than the more processed white flour bread.
Yeast: I prefer active dry yeast for bread baking. It allows a slow enough rise for the flavor to really develop, and it’s easy and convenient to buy and store.
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Instant yeast is another option. If you go this route, you’ll only need 0.75x the amount, and you can cut the rise times down by 15 to 20 minutes.
Either way, be sure to check the expiration date on the packet and make sure it hasn’t past. If it has, the yeast could be dead and your bread won’t rise properly.
Honey: Honey is used to feed the yeast as well as to flavor the bread. You can use any type of honey that has a flavor you enjoy.
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I like to use unsalted butter because it lets me control the amount of salt in the dish. Different brands of butter contain different amounts of salt, so this way you get a more consistent result.
If you’d like, you can play around with other types of flour. You may be able to find some good tips on that in the comments below.
Salt: Salt carries all the flavors and intensifies them. It adds a slightly savory taste as well as making everything so much more flavorful!
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I like kosher salt best because it doesn’t have any additives (table salt usually contains iodine and that can leave a bitter taste) so the flavor is pure, and it’s very inexpensive and easy to find.
Making homemade bread can often seem intimidating, but I promise you, this recipe is easy. It’ll have you making homemade bread every week!
I kind of like kneading by hand. But sometimes I’m too busy, and I leave it in the mixer so I can do other things. Either way will work!
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Perform the windowpane test: Pinch off a little piece of dough and using your fingertips, stretch it gently from the center outward. You should be able to pull it tissue-thin without it tearing. It should be so thin you can see light passing through it, just like a windowpane.
Mist your mixing bowl with non-stick spray, pop in the dough, mist the top of that too, cover with plastic wrap, and allow it to proof (aka: rise).
You’ll probably need anywhere from 3 3/4 cups of flour to 4 1/2 cups flour to make this bread. Start with 3 3/4 cups of flour, and add more, if needed up to 4 1/2 cups.
No Knead Whole Wheat Bread
You’ll know you’re done adding flour when the dough starts to pull away from the bowl. It should feel slightly sticky. If it’s too sticky, keep adding more flour.
If you are using your hands to knead the dough, you will need to knead the dough for about 10 minutes or until the dough has an elastic feel. However, if you prefer a stand mixer, you can use the dough hook and knead for about 8 minutes.
Once the dough is smooth and elastic, and it passes the windowpane test, you have kneaded your dough enough. If it doesn’t pass the windowpane test, keep kneading until it does.
Bread Machine Whole Wheat Bread
The amount of time needed can vary based on the temperature in your kitchen. You’ll want to look for the dough to double in bulk. It should get all puffed up with air.
If it doesn’t get enough time to rise, it will have a tight, gummy texture. If it rises for too long, the gluten structure will weaken and the bread won’t puff up as it bakes.
Either way, the bread will bake up smaller than it should, so just keep your eye on it and when it’s twice its original size, it’s time to move on to the next step.
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This bread is ready when it looks golden brown and puffy. It should sound hollow when you give it a light tap.
The bake usually takes around 40-45 minutes in an oven preheated to 350 F, but keep in mind that this can vary and you should really look out for those sensory signs and not rely solely on the times given.
However, this recipe is for whole wheat bread. So the best flour to use for an authentic whole wheat bread recipe is (naturally!) whole wheat flour.
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A 9×5 inch metal or silicone non-stick loaf panwill also work, but that could affect the baking time. You may want to increase the temperature by 25 degrees F and decrease the bake time by about 10 minutes if you use metal instead of glass.
And it toasts beautifully! I love to
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