Make the best whole wheat bread with this easy recipe.
Basics like flour, yeast, sugar, water, and a few steps are all you need to bake a fresh and fragrant loaf of homemade bread without a bread machine!
This is the Best Whole Wheat Bread Because…
- It has a combination of all-purpose flour and whole wheat flour for a balance of hearty flavor and soft texture.
- With basic ingredients, you can achieve bakery-quality results with a cost-effective and satisfying homemade recipe.
- Using step-by-step guidance, this recipe will help any home baker can feel like a pro.
- This homemade bread recipe is easy to make, to bake into loaves and freeze to enjoy later.
Essential Ingredients
Flour: This recipe uses both white and whole wheat flour for the perfect texture and golden-brown color.
Yeast and Sugar: Active dry yeast is used in this recipe and is proofed with warm water and fed by the sugar. Be sure the yeast isn’t expired and use a thermometer to test the water temperature. It should be between 105°F to 110°F.
Make It Your Own
Add fragrance and a festive taste to whole wheat bread by stirring in a little homemade gingerbread spice, orange zest, chopped dried cranberries, or chopped walnuts or pecans.
How to Make Whole Wheat Bread
- Prepare the loaf pan as per the recipe directions below.
- Proof yeast and sugar in warm water.
- Sift dry ingredients, stir in yeast until forms a dough.
- Knead dough and rise (according to recipe below)
- Brush the top of loaf with milk and bake as directed.
Tips for Making Whole Wheat Bread
- For the best baking experience, assemble tools, pans, and ingredients before starting and invest in an instant-read thermometer to gauge the temperature of the water and the bread once baked.
- Transfer the cooked loaf to a cooling rack when cool enough to handle. Letting it cool in the loaf pan will make the bottom soggy.
- Unlike store brands, homemade bread is preservative-free so won’t last as long as commercial bread does. Keep it covered at room temperature for up to 4 days or in the refrigerator for up to 5 days. Cooled loaves and slices can be frozen once they’re wrapped in plastic for up to 6 months. Pop frozen slices in the toaster, no need to thaw!
Perfect Pairings For Bread
This whole wheat bread would be very tasty with hot artichoke dip or along with a steaming bowl of tortellini soup, hamburger soup or Instant Pot Stuffed Pepper Soup.
Don’t forget about tuna salad sandwiches, using to make French toast, or just slathered with some honey butter.
Leftover bread can be used to make croutons, stuffing, or a breakfast strata.
More Bread
Did you try this recipe for the Best Whole Wheat Bread? Be sure to leave a comment and rating below!
Best Whole Wheat Bread Recipe
Ingredients
- 1 ½ teaspoon active dry yeast
- 1 teaspoon granulated sugar
- 1 ½ cups warm water
- 2 cups all purpose flour
- 2 cups whole wheat flour
- 2 teaspoons salt
Optional Garnish:
- sunflower seeds
- Milk
Instructions
- In a small bowl, mix yeast, sugar, and warm water. Let sit for 10 minutes until it bubbles.
- In a large mixing bowl, sift together flour and salt. Make a well in the center. Add yeast mixture. Using a wooden spoon, stir until a dough forms.
- Lightly flour surface and knead dough for 10 minutes (or using stand mixer for 2 minutes). Put dough back into bowl and cover with a damp towel. Let dough rise in a warm place until doubled in size, about 1 hour.
- Grease 9"x 4" loaf pan with butter.
- Preheat oven to 425˚F. Lightly flour surface. Gently punch down dough, about 4-5 times. Knead for 3 minutes. Shape into a rectangle, tucking end under to make a nice top surface. Put dough into loaf pan and cover with a damp towel. Let dough rise in a warm place for 30 minutes.
- If using sunflower seeds, brush top of loaf with milk and sprinkle with sunflower seeds.
- Bake on center rack for 30 minutes or until golden brown.
- Remove from loaf pan to cool. Tapping on the bottom should sound hollow when fully baked.
Notes
- To make rolls: In step 5, shape dough into 8 balls, flatten slightly. Place on a greased baking sheet. Cover with damp towel, rise for 30 mins. Brush, sprinkle and bake 20-25 minutes.
- Store bread covered at room temperature for up to 4 days, or refrigerate for up to 5 days.
- Cooled bread can be wrapped in plastic, or in a zippered bag, then frozen for up to 6 months.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Slightly adapted from The Children’s Baking Book
Smart, Denise. “Basic Bread.” The Children’s Baking Book. Ed. Heather Scott, Julia March, Catherine Saunders, Clare McLean. New York: DK Publishing, 2009. 44-45. Print.
