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.
Easy No Fail Whole Wheat 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.
Honey Whole Wheat Bread
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.
Easy Whole Wheat Artisan Bread (no Knead!)
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.
Whole Wheat Bread For The Bread Machine Recipe
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.
Whole Wheat Sourdough Bread Recipe
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.I titled this Whole Wheat Bread recipe the BEST and I'm not even exaggerating here. I've baked many a whole wheat bread recipe over the years, and this one is head-and-shoulders above the rest.
The Best Honey Whole Wheat Bread Recipe
?! So I decided to update this old post with tons of additional information and tips to help ensure your bread making success!
Just about all homemade bread tastes fabulous fresh out of the oven. But then whatever isn't initially eaten tends to dry out a bit as the days stretch on, particularly in the case of wheat bread.
But this bread is just as good on the third day (if it lasts that long!) as it was on the first. Seriously! I wouldn't believe it if I hadn't experienced it first hand myself. It's like store-bought, stay-soft bread without the preservatives. Forgive me for going all Scarlett O'Hara on you, but
Baking Bread With Whole Wheat Flour — Abreaducation
Traditional whole wheat flour is milled from red wheat; white whole wheat flour is milled from (hard) white wheat. Its lighter grain results in a milder flavor and lighter texture than the whole wheat flour to which most of us are accustomed.
Don't be fooled by the taste, though...white whole wheat flour is unrefined and 100% whole wheat! It's nutritionally the same as its red wheat cousin. I buy King Arthur brand unbleached white whole wheat flour, but I'm sure there are other brands out there that would work just as well.
Not only does this whole wheat bread turn out better than most, but the recipe is actually simpler to make than most! Some of the steps may seem a bit unconventional to an experienced bread maker. But if you give this recipe a chance, I think you'll be pleased with the results.
Whole Wheat Sourdough Sandwich Bread
Let's talk about step #2 for a moment, shall we? I believe that the biggest factor that makes this bread stay so soft and fresh is the step in the recipe calling for you to make a
. Now I'm not talking about the kind of sponge you keep by your kitchen sink. In bread making, a sponge is a very moist dough that just begins to rise as it gives the yeast a head start. After it's had some time to do its magic, you add more flour and ingredients and proceed with the recipe. The sponge in this recipe only needs to sit for about 10 minutes. But apparently that's all it takes to achieve this bread's wonderful texture.
For optimal results, make this whole wheat bread as directed. However, the recipe will still work (and even turn out great) incorporating a variety of substitutes. Just keep in mind that changing the ingredients may result in a different taste and/or texture in your final loaves. Switching ingredients could also require you to tweak an amount or a step, such as needing to add extra flour and/or kneading a bit longer to achieve the proper dough consistency. But if you're willing to experiment a bit, people have had success with the following substitutions...
Everyday 100% Whole Wheat Bread
(NOTE: Many of the below recipe tweaks have been taken from the comment section. I have not tried all of these substitutes myself.)
The only difficulty that I ran into the first time I made this bread is that it stuck to my loaf pans, despite the fact that I had generously greased them. Nonstick pans are recommended for this recipe, so if you've got 'em, use 'em! But since I prefer baking in my stoneware pans, I figured out a way around not using nonstick.
I grease my pans with coconut oil and then line them with parchment paper, using the coconut oil to adhere the paper to the pan. I find that if I cut a piece of parchment paper the length of each pan and allow it to somewhat stick out the sides, then I only need to cut two small pieces of paper per pan for the ends that remain uncovered. The key is pressing the parchment paper down and smoothing it as much as possible so you don't end up with a bunch of creases in your bread.
Platinum Instant Sourdough Stone Ground Whole Wheat Bread
This recipe makes two loaves, so I like to keep one wrapped (I use Glad Press 'n Seal) and stored in the pantry for eating. The second loaf I keep wrapped up in the refrigerator until we're ready to enjoy it.
I have a bread box, but I still prefer keeping my loaf wrapped inside of the bread box. And when I cut off the first slice, I store that end piece pressed against the cut end of the loaf as a kind of cap to help prevent it from drying out. When we're ready for the second loaf, I take it out of the fridge and store it at room temperature in the bread box.
Since this is fresh homemade bread with no preservatives, it will start to mold after several days. So keeping that second loaf in the fridge until we're ready for it buys us some extra time. You could also successfully freeze the second loaf if you prefer. However, we usually eat it soon/fast enough that refrigerating suffices.
Fresh Milled Flour Bread Recipe (perfect Sandwich Loaf!)
If it takes your family awhile to work through two loaves of bread, another winning alternative would be to give the second loaf away! I mean, who wouldn't love the thoughtful gesture of freshly-baked homemade bread?
If you have never
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