Soft, delicate White Whole Wheat Bread has the texture of bread made from refined flour, with the fiber and vitamins of a 100% whole grain loaf.
But as much as you want to sub in those hearty, nutty whole grain foods for yourself and your kids, you really miss the pillowy softness of enriched flour.
If this is true for you, don’t sweat it. First of all, you’re conscious about whole grains and you’re trying them, which is a great start!
Whole Wheat Bread
Plus, the more you eat whole grain foods, the more you develop a taste and even a preference for them. (A hearty Chili Mac and Cheese just begs for the robust texture of whole wheat pasta.)
So keep up the great work. And while your tastes are adjusting, venture into the world of white whole wheat flour. White… whole wheat… flour? Sounds counter-intuitive, I know. But there are good reasons to keep this whole grain in your stash of baking supplies.
To clear up any confusion, white whole wheat flour is 100% whole grain flour. The reason it’s light in color is just that the type of wheat plant it’s harvested from has different characteristics than “regular” whole wheat.
White, Whole Rye, And Whole Wheat Sourdough Bread
To be specific, typical whole wheat flour on the shelves at your grocery store is made from “hard red winter wheat.” That’s the kind that’s darker brown, nutty, and slightly coarse. White whole wheat flour is typically made from “hard white winter wheat” and it’s usually much lighter in color and finer in texture.
This light color and texture is what makes white whole wheat flour perfect for baking when you want good nutrition AND a delicate texture from bread, muffins, cupcakes, and more.
Start by mixing your dry ingredients in a large bowl. Then gently heat the liquid ingredients before combining them with the dry ones. The warm temperature helps activate the yeast so your loaf can rise properly.
White Whole Wheat Bread With Olive Oil
You can use a stand-mixer to mix the dough, but if you don’t have one, your hands will work just fine. Think of it as 10-minute arm workout. Why not?
Form it into a loaf and drop it into a greased pan. Let it rise for an hour or until it nearly doubles in size. Then pop it into the oven!
Calories: 173 kcal | Carbohydrates: 33 g | Protein: 6 g | Fat: 3 g | Saturated Fat: 2 g | Cholesterol: 6 mg | Sodium: 415 mg | Fiber: 4 g | Sugar: 4 g
Bread Machine Whole Wheat Bread
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.With step-by-step pictures and plenty of helpful tips, learn how to make soft whole wheat bread with this easy-to-follow recipe. You can make this bread 100% whole wheat, or you can use a combination of whole wheat and bread flour for a slightly taller, fluffier loaf. It’s wonderfully soft and flavorful either way! If you’re new to working with yeast, reference my Baking with Yeast Guidefor answers to common yeast FAQs.
I know there’s major convenience with store-bought bread, but I encourage you to try making it from scratch at least once. (You might be hooked after that!) This whole wheat bread takes a few hours, but most of the work is hands-off while the dough rises. Fresh-baked bread smells incredible and tastes even better—store-bought sandwich bread just can’t compare! Wait until you smell a slice popping up in the toaster.
I experienced both issues in my initial attempts at this recipe. I found that adding a little acid to the dough helped offset the bitterness, and introducing a preferment “sponge” helped give the loaves better flavor, as well as more height. Obviously whole wheat bread will never be as soft, tender, and chewy as white sandwich bread, but this one comes pretty close with my careful recipe & solutions.
Whole Wheat Bread Recipe
For the sponge, you’ll use all of the liquid (both the water and milk) and yeast in the dough, plus some of the flour. Mix this all together with a spatula, cover it lightly, and let it double in size for about 60 to 90 minutes.
While this step does extend the total time of the recipe, the sponge is crucial for producing a more complex flavor, and gives the bread a lighter texture. By skipping this step, your bread will be a little flat. (In taste
Once the sponge doubles in size, add the remaining ingredients and begin mixing, which will deflate the air and make way for the final dough.
Best Whole Wheat Bread
At this point, the process follows my sandwich bread pretty closely. You’ll knead the dough, and if you’re new to bread baking, my how to knead dough post and video can help. After kneading, let the dough rise twice. Lesson you’ll learn today: making a delicious whole wheat bread is not a race. We must have some patience here! (A hard ask when homemade bread is the reward…)
Make the dough: I recommend using a stand mixer with a dough hook attachment (most stand mixers are sold with it). If you don’t have a stand mixer, mix the dough together with a spatula or wooden spoon (and a little arm muscle!).
1st rise (about 2 hours): After you knead the dough, cover it and let it rise in a relatively warm spot. Whole wheat dough requires a slightly longer rise time than white sandwich bread because it’s weighed down with wheat germ and bran.
Soft Honey Whole Wheat Bread Recipe Creations By Kara
Roll it up tightly starting with the 8-inch side, so you have an 8-inch roll to fit into your greased 9×5-inch loaf pan. (Unlike cinnamon rolls, where you roll up the dough starting with the larger side.)
2nd rise (about 1 hour): Let it rise until it’s about an inch above the rim of the pan. Don’t rush this second rise, unless you want a flat loaf.
Before baking, feel free to top the bread with oats. You’ll need to brush beaten egg white on top of the dough before adding the oats, so they stick. The oat topping is optional.
Soft Whole Wheat Bread Perfect For Sandwiches Baking A Moment
This whole wheat bread is phenomenal when sliced and served warm. The exterior is crisp and crusty, and the interior is hearty, yet soft.
You need just 8 simple ingredients to make this whole wheat sandwich bread. It’s soft yet hearty and oh-so-flavorful, and store-bought sandwich bread just doesn’t compare! You can use 100% whole wheat flour, or you can swap in some bread flour for a taller, fluffier loaf. See recipe Notes for freezing and overnight instructions. You can also reference my Baking with Yeast Guide for answers to common yeast FAQs.
Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured on– say goodbye to dry, crumbly whole wheat bread. This bread turns out soft and fluffy every time! It’s perfect for sandwiches and toast.
Whole Grain French Bread
I have been baking bread for years, and I like it so much more than store-bought bread. There’s not many comfort foods I enjoy more than a warm piece of bread slathered with honey butter.
I’ve tried many, many homemade wheat bread recipes over the years and this is my very favorite. It is fast, easy, and virtually foolproof. I make it in my Bosch mixer, but if you are using a Kitchenaid, I recommend cutting the recipe in half and just making two loaves.
I try to time it so the bread is coming out of the oven when we have just finished a meal and everyone is full. Otherwise my husband and five kids (ok, and me too) can finish off two loaves before they have even had a chance to cool.
Whole Wheat Bread Flour
This honey wheat bread recipe freezes well if you can manage to get some wrapped up and in bags before it is devoured.Or of course, you can share a loaf or two with friends or neighbors.
If you use this recipe and your wheat bread turns out crumbly, it is usually because you added too much flour. Wheat flour absorbs moisture, so if you add too much it will result in crumbly bread. You want to add just enough flour to make a soft dough that you can touch without it sticking to your hands.
The second reason whole wheat bread is sometimes crumbly is because it has been overbaked. Watch it closely. It may take a few tries to get the timing exact with your pans and your oven, but the more you make whole wheat bread, the easier it is to make a perfect loaf!
White Whole Wheat Dilly Bread
Yes, and since this recipe makes four loaves, it’s perfect for freezing to keep on hand. I like to wrap a loaf of bread in plastic wrap when it is still slightly warm. Then I place it in another plastic bag and pop it in the freezer.The loaves will last for 3-4 months in the freezer.
Bread made with whole grains
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