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Homemade Whole Wheat Bread Recipe

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  • Author: Villerius
  • Prep Time: 4 hr 30 min
  • Cook Time: 38 min
  • Total Time: 5 hr 10 min
  • Yield: 1 loaf (9x5-inch)
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Whole Wheat Bread recipe yields a soft, hearty loaf that’s bursting with wholesome flavor. Made from 100% whole wheat flour and sweetened with honey, this bread is perfect for sandwiches or morning toast. The dough rises twice, ensuring a tender crumb and satisfying texture. Ideal for home bakers looking to make nutritious homemade bread without any preservatives or additives.

Ingredients

Units Scale

Liquid Ingredients

  • 1 cup (240ml) water, warmed to about 110°F (43°C)
  • 1/3 cup (80ml) whole milk, warmed to about 110°F (43°C)
  • 3 Tablespoons (63g) honey
  • 3 Tablespoons (43g) unsalted butter, softened to room temperature
  • 1 teaspoon fresh lemon juice (or apple cider vinegar)

Dry Ingredients

  • 2 and 1/4 teaspoons (7g) active dry or instant yeast (1 standard packet)
  • 2 cups (260g) whole wheat flour (spooned & leveled)
  • 1 and 1/3 cups (173g) whole wheat flour (spooned & leveled), plus more as needed
  • 1 and 1/4 teaspoons salt

Optional Topping

  • 1 beaten egg white
  • 1 Tablespoon whole oats

Instructions

  1. Activate Yeast and Combine Initial Ingredients: In a large bowl or the bowl of your stand mixer, whisk together the warm water, warm whole milk, and active dry or instant yeast. Add 2 cups (260g) of whole wheat flour and stir until a thick batter forms. Cover lightly and allow the mixture to sit at room temperature until it doubles in size, approximately 60 to 90 minutes, though it can take up to 2 hours.
  2. Add Remaining Ingredients and Begin Mixing: Add the honey, softened butter, fresh lemon juice or apple cider vinegar, remaining 1 and 1/3 cups (173g) whole wheat flour, and salt to the yeast mixture. Using a dough hook on medium speed or a sturdy spatula, mix the ingredients together until the dough starts to come together and pulls away from the bowl’s sides, roughly 3 minutes. If the dough is excessively wet, incorporate additional whole wheat flour one tablespoon at a time to reach a manageable consistency.
  3. Knead the Dough: Continue kneading the dough with the mixer’s dough hook for an additional 8 to 10 minutes or knead by hand on a lightly floured surface for the same amount of time. The dough should feel soft and slightly sticky but still workable. Add small amounts of flour if the dough becomes too sticky during this process. After kneading, the dough should bounce back slowly when poked.
  4. First Rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning to coat all sides with oil. Cover the bowl and allow the dough to rise in a warm place for 1.5 to 2 hours or until it has roughly doubled in size.
  5. Prepare Loaf Pan and Shape Dough: Grease a 9×5-inch loaf pan. Punch down the risen dough to release air. On a lightly floured surface, roll the dough out to approximately an 8×15 inch rectangle. Roll the dough into an 8-inch log and place it into the prepared loaf pan.
  6. Second Rise: Cover the shaped loaf and allow it to rise until the dough is about 1 inch above the pan’s rim, around 45 to 60 minutes.
  7. Preheat Oven and Apply Optional Topping: Position the oven rack low and preheat the oven to 350°F (177°C). If using the optional oat topping, gently brush the loaf with beaten egg white and sprinkle whole oats over the surface just before baking.
  8. Bake the Bread: Bake the loaf for 36 to 40 minutes until golden brown and the crust sounds hollow when tapped. Tent with aluminum foil if the top browns too quickly, typically after 20 minutes. For best results, an instant-read thermometer should read 195–200°F (90–93°C) at the loaf’s center.
  9. Cool and Store: Remove bread from the oven and cool in the pan on a cooling rack for a few minutes. Then transfer to a wire rack to cool completely before slicing. Store leftover bread tightly covered at room temperature for up to one week.

Notes

  • This recipe requires only 8 simple ingredients, making it both accessible and wholesome.
  • You can substitute part of the whole wheat flour with bread flour to achieve a taller and fluffier loaf.
  • Refer to the Baking with Yeast Guide for tips on freezing, overnight preparation, and common yeast questions.
  • Do not use a hand mixer for mixing as the dough is too thick and heavy.
  • Add flour gradually during kneading to avoid a dry dough; the dough should remain slightly sticky.
  • For a softer crust, brush the loaf with butter immediately after baking.

Nutrition

  • Serving Size: 1 slice (approx. 1/12 of loaf)
  • Calories: 120
  • Sugar: 3g
  • Sodium: 160mg
  • Fat: 3g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 1.5g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 5mg

Find it online: https://emilyscook.com/homemade-whole-wheat-bread-recipe/