Homemade Whole Wheat Bread

Don't you love to make your own bread? Nothing smells better than a loaf of bread baking in the oven! This easy recipe for fluffy whole wheat bread is absolutely delicious! You won't be able to resist a warm slice spread with butter!

Jump to:

• Why You'll Love This Recipe
• Ingredient Notes
• How To Make
• FAQs and Expert Tips
• More Homemade Bread Recipes
• Homemade Whole Wheat Bread Recipe

Why You'll Love This Recipe

• This soft whole wheat bread is so much better than store-bought bread!
• This is a great recipe if it's your first time baking bread on your own!
• Whole wheat flour makes this recipe a little healthier for your family!

Ingredient Notes

• Honey - I've used both regular honey and cream honey for this recipe. Pure maple syrup could be substituted for the honey.
• Sugar - Even though this recipe calls for honey I use a little bit of white sugar to activate the yeast.
• White Flour - Use all purpose flour, not bread flour. Even though this is a wheat bread recipe you cannot use entirely wheat flour. It's too heavy and your loaf will not rise as well as turning out as a hard dense brick.
• Whole Wheat Flour - I've used white whole wheat flour for this recipe as well as regular wheat flour.
• Butter - Both unsalted butter and salted butter work fine.
• Yeast - I use active dry yeast for this recipe.

How To Make

• Even though I am making this bread recipe in a stand mixer it may be made by hand as well.
• In the bowl of a stand mixer fitted with a dough hook attachment, dissolve the yeast and sugar in the warm water. 
• Also the yeast mixture to stand for 5 minutes.

• Add the honey, salt, butter, and 1 ½ cups of whole 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 mixing 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. Too much flour results in a heavy dense loaf.
• Knead in your bread dough in the mixer for 3 minutes. 
• Cover and let dough rise until doubled in a warm place.   This should take about an hour.
• Dump risen dough out onto a lightly floured work surface.
• Shape dough 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 bread rise until doubled in the loaf pan (about a half hour to 45 minutes).
• Preheat your oven temperature to 350 degrees  Bake risen bread for 45-50 minutes. When lightly thumped it should be hollow sounding.
• The baked bread should be golden brown not dark brown so about half way through baking you will need to tent the wheat bread with aluminum 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.
• Store completely cooled bread wrapped in plastic wrap or in a large ziploc bag.

FAQs and Expert Tips

More Homemade Bread Recipes

• Easy French Bread Soup Bowls
• Easy White Bread Recipe (1 Loaf)
• Homemade French Bread
• 90 Minute Dinner Rolls
• Butterflake Dinner Rolls

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Mindee's Cooking Obsession is a positive place and I love to hear your success stories! Remember to keep comments or questions respectful and kind. I reserve the right to delete or reject any comments that are deemed not helpful to other readers or are offensive in nature.

Comments suggesting substitutions of multiple ingredients or rewrites of the above recipe to promote different dietary preferences will not be published as they are not tested for accuracy and may inhibit the success of other readers. Thanks!