Want to make whole wheat bread yourself? Just follow my step by step instructions to get a fresh loaf of homemade whole wheat bread from your own oven!
I shared my recipe for Whole Wheat Dinner Rolls a few weeks ago and usually one of the first questions I am asked is how you make that recipe into a loaf of bread instead. And, why wouldn't want to know that? Homemade whole wheat bread makes the best toast! However, toasted or not, you will love this whole wheat bread. Even my kids loved it!
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How to make Whole Wheat Bread:
- In the bowl of a stand mixer (affiliate link) fitted with a dough hook, dissolve the yeast and sugar in the warm water. Also to stand for 5 minutes.
- Add the honey, salt, butter, and 1 ½ cups of wheat flour. Mix at a low speed.
- Add 1 ½ cups of all purpose flour while the mixer is running. Mix until well combined.
- You may or may not need to add more flour at this point. You want the dough to come together in a sticky ball that mostly cleans the sides of the bowl, but still sticks to the bottom. Add more flour a little at a time if you need to. Lean more towards a stickier dough than a stiff dough.
- Knead in your mixer for 3 minutes. Then cover and let rise until doubled. This should take about an hour.
- Dump risen dough out onto a lightly floured surface.
- Shape it into a loaf sealing the seams well.
- Place the loaf in a bread pan (affiliate link) that has been sprayed with non-stick cooking spray.
- Cover and let rise until doubled (about a half hour to 45 minutes).
- Preheat your oven to 350 degrees Bake risen bread for 45-50 minutes. About half way through baking you will need to tent the wheat bread with foil to avoid over browning.
- Run a cube of butter over the top of the hot bread.
- Cool 20 minutes before turning out onto a wire rack.
Can all wheat flour in this recipe?
You can I suppose, but I wouldn't. The bread won't rise high and will be so dense and heavy you won't want to eat it.
What the best way to keep this bread fresh?
Keep your cooled loaf wrapped in saran wrap or in a gallon size ziploc bag.
This recipe is very similar to my Homemade White Bread or my 90 Minute Dinner Rolls. If you liked this recipe then you may like those ones as well. Another recipe that is a favorite of ours is my Copycat Italian Cheese Bread.
Have you tried this recipe? If so, leave me a rating and a comment below!
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Homemade Whole Wheat Bread Recipe
- Prep Time: 15 minutes (plus 90 minutes rise time)
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 1 Loaf 1x
- Category: Bread
- Method: Baking
- Cuisine: American
Description
Want to make whole wheat bread yourself? Just follow my step by step instructions to get a fresh loaf of homemade whole wheat bread from your own oven!
Ingredients
- 1 ½ Cups Warm Water
- 2 tsp Sugar
- 1 Tbs. Active Dry Yeast
- ¼ Cup Honey
- 1 ½ tsp Salt
- 4 Tbs. Butter, room temp.
- 1 ½ Cups Whole Wheat Flour
- 1 ½-2 Cups All Purpose Flour
Instructions
- In the bowl of a stand mixer fitted with a dough hook, dissolve the yeast and sugar in the warm water. Also to stand for 5 minutes.
- Add the honey, salt, butter, and 1 ½ cups of wheat flour. Mix at a low speed.
- Add 1 ½ cups of all purpose flour while the mixer is running. Mix until well combined.
- You may or may not need to add more flour at this point. You want the dough to come together in a sticky ball that mostly cleans the sides of the bowl, but still sticks to the bottom. Add more flour a little at a time if you need to. Lean more towards a stickier dough than a stiff dough.
- Knead in your mixer for 3 minutes. Then cover and let rise until doubled. This should take about an hour.
- Dump risen dough out onto a lightly floured surface.
- Shape it into a loaf sealing the seams well.
- Place the loaf in a bread pan that has been sprayed with non-stick cooking spray.
- Cover and let rise until doubled (about a half hour to 45 minutes).
- Preheat your oven to 350 degrees Bake risen bread for 45-50 minutes. About half way through baking you will need to tent the wheat bread with foil to avoid over browning.
- Run a cube of butter over the top of the hot bread.
- Cool 20 minutes before turning out onto a wire rack.
Keywords: whole wheat bread
David Howard
Do you need to use vital gluten to make the bread rise more?
Mindee
No, the yeast called for should be all you need for a good rise.
K
I made this recipe yesterday and it turned out very good! This was my first time to bake bread. What is your recommended storage for this delicious loaf of wheat bread? How long can it last on the counter or packaged in the refrigerator or freezer?
★★★★★
mindeescookingobsession
It's good on the counter for 2-3 days if you live in a location that's low in humidity. In the fridge, it should be good for about a week. In the freezer, about 6 months.
Kristy Ford
Made this recipe yesterday. The loaf was perfect. It was the size of store bought bread, was light and fluffy and came out perfect. Thank you for sharing!
★★★★★
Jeanene
Using the recommended amount of flours made for an extremely wet dough. I had to add almost an extra cup of white flour to get a dough that I was able to knead (15-20 min.) I followed the proving/shaping/proving/baking directions and was rewarded with probably the best loaf of wheat bread I've ever attempted! Delicious taste and great texture...I'm making a another loaf today! Thanks for sharing this recipe!
★★★★★
Leslie
This is the best homemade bread . Very easy, great taste. I make a loaf twice a week. My husband loves this for sandwiches. He has asked to have this for Thanksgiving instead of rolls. Yummy
mindeescookingobsession
Thank You! I'm so glad you love it!
Vickie
I have never been one for wheat bread but this looks delicious and worth a try because my family loves wheat bread. We were not disappointed. Very good.
★★★★★
Greg
Love this as toast in the morning!!!
★★★★★
Jeff
Very Good
★★★★★