This easy Whole Wheat Bread is perfect for sandwiches, toast, or just enjoying with some softened butter. You will love this soft homemade bread recipe!
This whole wheat bread recipe is perfect for beginning bread bakers. The method for making the bread dough is simple and easy to follow. Don’t be intimidated by baking with yeast, I promise the steps are really easy!
I used to make a more complicated homemade wheat bread recipe, but it called for ingredients that I don’t usually keep on hand in my kitchen. My goal with this recipe was to use simple, wholesome ingredients, so you won’t have to buy anything special just for this recipe. The only ingredients that you’ll need to make this whole wheat bread from scratch are whole wheat flour, honey, yeast, butter, milk, salt and water.
The Best Whole Wheat Bread Recipe
This healthy whole wheat bread has the best flavor, with a touch of honey. The bread is incredibly soft, and I can never resist eating a slice warm from the oven. Once you try it, I’m sure you’ll agree that this is the best whole wheat bread recipe!
Below I’ve also included instructions for how to make this bread with all-purpose flour or bread flour. Whichever you choose, you will have a delicious loaf of bread to use for sandwiches or to serve with dinner. I highly recommend spreading some butter and honey on a slice – it’s so delicious!
You might also enjoy my brioche bun recipe, whole wheat pizza dough and easy yeast rolls.
How to Make Whole Wheat Bread
Here are some tips and answers to common questions about making this bread recipe. You will find the full recipe with ingredient amounts and instructions in the recipe card below.
Do you have to proof the yeast?
If you are using instant yeast, you can skip the proofing step and just mix all of the ingredients together in your mixer bowl. However, I almost always proof the yeast because it is a good way to tell if your yeast is active (which is necessary for bread to rise). Most yeast that is called active dry yeast (not instant or rapid-rise) needs to be proofed.
To proof yeast, you mix the yeast with the warm water, milk and honey. Let the mixture rest for 5 to 10 minutes. It should become somewhat foamy or bubbly, which means that your yeast are alive and active. If nothing happens after 10 minutes, your yeast may be dead and you should try again with new yeast.
How much flour to use
When you are new to making bread, it can be hard to know how much flour to add. The amount listed in the recipe is a guide, and depending on your particular ingredients and baking conditions, you may need to add a little more flour.
Start by adding 3 cups of flour when making this recipe. You may need to add up to 1/2 cup more flour if the dough is very sticky. The dough has enough flour when it is only slightly sticky to the touch. If a lot of dough sticks to your finger when you press it, add more flour, a tablespoon or two at a time, until the dough is only slightly sticky. Three cups to 3 1/4 cups of whole wheat flour is usually the perfect amount when I make this bread.
How long to knead the dough
Knead the dough using your mixer’s dough hook for about 8 minutes. If you do not have a stand mixer, you can knead by hand, but you may need extra flour to keep the dough from sticking.
Stop the mixer every few minutes, as needed, and use a spatula to scrape the dough away from the sides of the bowl. After kneading, the dough will be a little sticky and very soft. It won’t hold its shape tightly in a ball, but should hold together when you transfer it to an oiled bowl using your hands or a spatula.
How long does the dough need to rise?
This bread dough needs to rise twice, first in an oiled bowl and second in the bread pan. The first rise takes about an hour, until the dough doubles in size. The second rise is shorter, about 30-45 minutes. For the second rise, the dough is ready to go into the oven when the top is just above the top of the bread pan, as seen in the photo below.
How do you know when bread is done baking?
Bread is done when the inside measures 200° F on an instant-read thermometer. This whole wheat bread takes 35 to 45 minutes to bake.
Can I use all-purpose flour or bread flour in this recipe?
I tested this recipe with whole wheat flour, white whole wheat flour, all-purpose flour and bread flour. The homemade bread was delicious when made with each of these flours. I often use a combination of whole wheat and bread flour.
If you use white flour, either all-purpose or bread flour, you will need to use a little more flour to get a dough that is only slightly sticky. In my tests of this recipe, 3 1/2 cups was the perfect amount for all-purpose flour and bread flour, while 3 to 3 1/4 cups was the perfect amount for whole wheat flour. I recommend starting with 3 cups of whichever flour you choose, and then adding more flour, a little at a time, as needed.
Can I make this whole wheat bread dairy-free?
To make dairy-free bread, replace the milk with water. Use oil instead of butter. I recommend olive oil or a neutral vegetable oil, such as canola oil.
What type of pan is best for baking bread?
I tested this recipe both in a 9 x 5-inch glass loaf pan and an 8 1/2 x 4 1/2-inch metal bread pan. The bread will bake faster in a glass pan than in a metal pan. In the glass pan, my loaf took 37 minutes to bake. In the metal pan it took 43 minutes.
How to Freeze/Store Homemade Bread
Homemade bread can be stored at room temperature for up to 3 days, wrapped airtight. If it is very warm in your kitchen, I recommend keeping the bread in your refrigerator.
This bread also freezes well. To freeze, cool completely and then slice. Freeze in an airtight container, such as a zip-top bag, for up to 3 months. The slices may stick together slightly when frozen, but you can use a bread knife to gently and easily separate them. Or, you can place a small piece of parchment paper between each slice.
Baking Tips for Whole Wheat Bread Recipe
- You can speed up the first rise by putting the covered bowl with the dough in a warm oven. Heat the empty oven for a few minutes, turn it off, and then put the dough inside.
- After the bread bakes, you can rub butter over the hot top crust to soften and flavor it, if desired.
- Homemade bread slices easiest after it has cooled. Since this bread is so soft, I find that I have to slice it a little thicker than typical sandwich bread.
Whole Wheat Bread
Ingredients
- 1 cup water
- ¼ cup milk*
- 3 tablespoons honey
- 2 ¼ teaspoons active dry yeast, or instant yeast (1 packet)
- 3 cups (339 grams) whole wheat flour*, plus more as needed
- 1 ½ teaspoons salt
- 3 tablespoons unsalted butter, cut into 6 pieces and softened
Instructions
- Combine the water and milk in a microwave-safe liquid measuring cup or bowl. Warm the milk and water to 105-115° F. (If you do not have a microwave, you can warm them in a pan on the stove.)
- Pour the milk and water into the bowl of a stand mixer.* Add the honey and yeast and stir to combine. Let stand for 5 to 10 minutes, until the yeast starts to foam or bubble. If nothing happens after 10 minutes, your yeast may be dead and you should start over with new yeast.
- Add the flour, salt and butter to the bowl. Mix using the paddle attachment until everything is combined.
- Switch to the dough hook. Knead the dough on low speed for about 8 minutes. The dough should feel slightly sticky when you touch it, but a lot of dough shouldn't stick to your finger. If the dough is very sticky, add more flour, 1 to 2 tablespoons at a time. As the dough kneads, stop the mixer every few minutes, as needed, and use a spatula to scrape the dough away from the sides of the bowl. After kneading, the dough will be a little sticky and very soft. It won't hold its shape tightly in a ball, but should hold together when you transfer it to an oiled bowl using your hands or a spatula.
- Transfer the dough to a large oiled bowl and turn it once to coat it with oil. Cover the bowl with a clean kitchen towel and let the dough rise for about an hour, or until it has doubled in size.
- Grease a 9 x 5-inch metal or glass bread pan. Use your hands to gently punch down the dough, deflating it and popping any air bubbles. Transfer the dough to a lightly floured work surface, shape it into a rough rectangle and use a rolling pin to roll it out into a 9×13-inch rectangle. If the dough is resistant to rolling out, let it rest for about 5 minutes and then try again (the dough will relax as it rests). Starting from the short edge, roll up the rectangle of dough and place it, seam side down, in your greased bread pan.
- Cover with a clean kitchen towel and let the dough rise in the bread pan until the top of the loaf is just above the top of the pan. This should take about 30-45 minutes. Meanwhile, preheat oven to 350° F.
- Bake the bread for 35 to 45 minutes, until the inside registers 200° F on an instant-read thermometer. If using a glass baking pan, the bread will take 35 to 40 minutes. It will take 40 to 45 minutes in a metal pan. If desired, rub the top crust with butter as soon as the bread comes out of the oven.
- Let the bread cool for 15 minutes in the pan and then remove it to a wire rack to finish cooling. The bread will slice easiest when it is cool. Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
Notes
- You can use a combination of whole wheat flour and bread flour or all-purpose flour. To make this bread recipe with only all-purpose flour or bread flour, you will need to use a little more flour to get a dough that is only slightly sticky. In my tests of this recipe, 3 1/2 cups was the perfect amount for all-purpose flour and bread flour, while 3 to 3 1/4 cups of flour was the perfect amount for whole wheat flour. I recommend starting with 3 cups of whichever flour you choose, and then adding more flour, a little at a time, as needed.
- I use a stand mixer to mix and knead the dough. If you don’t have a stand mixer, you can mix the dough in a large bowl with a spoon, and knead it by hand on a clean work surface.
- To make dairy-free bread, replace the milk with water. Substitute the butter with olive oil or a neutral vegetable oil, such as canola oil.
- Recipe updated 1/4/25 with new instructions for shaping the dough. I’ve found that rolling the dough out into a rectangle and then rolling it into a log produces a loaf with more structure. This should help readers who have had difficulty with a crumbly texture.
Best tasting and easiest to make whole wheat bread ever! I followed the recipe to the T and it came out super! A loaf to be proud of in appearance, taste and texture.
Taste 5 stars, ease 5 stars, but the way my bread NEVER rises and stays at about a 2 inch every single time bumps it to a 4. I follow the recipe to a t every time, yeast is very foamy, I never have it too dry, always doubles the first rise and the second never rises higher than slightly above the loaf pan, but the taste is sooooo good. Just wish it was bigger!
Love this recipe! It is my go-to for a reliably good bread loaf!
I’ve made it with whole wheat, part whole part all purpose, and entirely all purpose. Great every time! And when we want it less sweet, leaving the surgar out and using only honey (and less of it) works great!
I have taken to always doubling the batch so we have two loaves. It freezes and thaws well!
Great bread and recipe.
It’s fluffy and delicious.
Recipe is easy to follow.
Will try again. Thanks !
Can I double the recipe to make two loaves?
Yes, you can. Just be sure that if you are using a stand mixer to knead, your mixer can handle the quantity of a double recipe. Enjoy!
I have used this recipe religiously since I found it a few months ago. Everyone LOVES the bread. It’s been the easiest bread recipe I have ever used and I don’t even bother with others now.
Your comment made my day! I’m so glad that this recipe has become a go-to for you!
This was the best bread recipe I’ve made so for. The picture looks just exactly like the bread when it comes out. This is my go to bread. I love it.
I’m so glad you are enjoying this recipe!
Does living in a humid environment change anything for this recipe? I have never made homemade bread. Thanks for any info.
Hi Faye,
You may need to add a few extra tablespoons of flour to adjust for high humidity. I recommend starting with the amount given in the recipe and then add more flour, 1 to 2 tablespoons at a time, if the dough is very sticky. Good luck!
I love this recipe! Does this recipe double well? I usually like to make a big batch of bread. Do you have any tips for adjustments if doubling?
Hi Ann,
I’m so glad you are enjoying this recipe! You can double it without making any adjustments. Just be sure that if you are using a stand mixer to knead, your mixer can handle the quantity of a double recipe.
Awesome bread! Thanks for sharing…
I want to switch to whole wheat bread for health reasons but I don’t love the flavor, so I thought I might like it more if I make it fresh. The recipes on my go-to websites had ingredients like vital wheat gluten and milk powder that I don’t keep, so I was happy to find one with just basic pantry ingredients.
I’m so thrilled with the results!! I’ve started with 2/3rds whole wheat and 1/3 bread flour and will work my way up to all whole wheat. It’s delicious with a lovely subtle honey flavor, really soft and also slices beautifully. It remained soft and tasty even after 6 days, which is really impressive for homemade bread.
You didn’t mention the amount of yeast
Hi Emily,
The amount of yeast is listed in the ingredients in the recipe card: 2 1/4 teaspoons.
Hi there! Just wondering, can I use a Dutch oven and just place the dough in and bake that way? I don’t have a lapf pan at the moment! lol
Update: used cast iron Dutch oven with parchment paper underneath for 40 minutes/190 degrees and turned out amazing! Great recipe!
That’s great to hear! Thank you so much for sharing that this modification worked well! Just to clarify for other readers, the bread is done when it reaches 190° F in the center, as measured with an instant read thermometer. The oven temperature for baking the bread is 350° F. 🙂
I have never had good luck making bread until finding this recipe. Past attempts always came out looking like a fat women from the circus sat on it or the midsection of the loaf was gummy. I followed directions to the T for this recipe and my faith has been restored. I recently started milling my own flour which seems to make a tremendous difference in texture and taste as well. Happy also that this recipe doesn’t call for egg or sugars.
Thanks Kristine!!
I love the taste, but it falls apart. I’m going to adjust this recipe to see if an egg will help it stay together next time I make it. I will probably make this my goto recipe for bread.
Hi Rose, my bread does the same thing. Did the egg help?
Wow! This bread turned out amazing. I used my bread mixer. Definitely my go to recipe from now on☺️😊
Wonderful and easy recipe and so delicious; it’s hard to stop eating it! It’s been over two years since I made homemade bread and what a great way to come back to it with this amazing whole wheat bread.
Needed more salt .
I have made wheat bread twice now. It never comes out the size of sandwich bread. Why is that????
I am going to make this bread this weekend. Can I substitute the honey for pure maple syrup?
Thanks
Yes, that will work well. Enjoy!
Very good, will make again.
I’d love to make 20 loaves for a party, but the honey is pretty costly. Can you substitute sugar for honey? If so, what what the amount of sugar needed be?
Wow, you are ambitious! You should be able to substitute granulated sugar for honey, using the same amount. I’d do a test run loaf first just to make sure it turns out the way you want it to. Good luck!
How much dough is needed to make dinner rolls(per roll)?
I haven’t tested this recipe as dinner rolls. You could try dividing the dough into 15 equal portions and shaping each into a dinner roll. You’ll need to reduce the bake time, I’d estimate they will take about 15-20 minutes.
I love this bread, but it falls apart after slicing. Do you know what I am doing wrong or could do different?
Hi Debbie,
I have tried adding 1.5 tablespoons of vital wheat gluten and it seems to help give the bread a bit more structure. I’ve also found that adding a little extra flour helps.
Great recipe.
I followed the recipe to the letter, the yeast worked fine and all seemed well, used only 3 c. Of flour. By the end of the mixing process, the bread was neither sticky or soft, it was in fact dry and solid. What could have been my mistake?
It sounds like either too much flour was added or not enough liquid (milk/water).
I had not baked home made bread in a long time, and I’m so glad I tried this recipe! It is easy and produces a wonderful loaf – its great for sandwiches and toasts well. My husband loves it for breakfast. I see from some of the reviews that the recipe can be doubled. That is great!
Whole wheat bread that even my husband likes! I make this using the dough function of my bread maker. I just dump in all liquid ingredients (I use olive oil instead of butter) plus the salt, then top with flour and lastly make a well for the yeast. I use whole wheat flour and it comes out great! Thank you for this simple recipe!
I love this recipe!!!! My bread came out perfect!!!
Turns out perfect every time! Thank you
Best whole wheat bread I have ever made or tasted.
I have tried so many whole wheat bread recipe, without any success.
This is my best one yet
I am new to bread making and this was a very easy recipe to follow, with simple ingredients that you already have at home. The loaf turned out amazing! Next time I will make 2-3 loafs at a time to keep in the freezer.
Thank you for making something intimidating so easy to follow and do!
My bread didn’t really rise much, my yeast was good cause it foamed… so confused. I let it rise for 2hrs, maybe a little more.
I love this bread!! So much so that I made loaves this year to give away as gifts!! My friends loved this bread too!!
I’m new to bread making and I’ve followed this recipe several times, and made different variations. If you haven’t made bread before, I suggest you watch a video tutorial first to get an idea for what the dough should be like, then come back to this tutorial. You really need to know what you’re looking for in the kneading process so that you add enough flour. I like that this recipe gives you an amount to start from that won’t be too high and then you add from there. I’ve made this recipe with white flour and definitely start with the 3-1/2 cups rather than just 3. I also suggest using a dash of white sugar instead of the honey when you check your yeast so you don’t waste honey. I just add the honey once I know the yeast is good. I also made a cinnamon raisin loaf with this recipe, just added 1/3 cup of raisins right at the end of mixing. After rolling out the dough before the second rise I sprinkled with cinnamon sugar, rolled it up, then cut it in half and twisted it.
Another tip for those that have had it crumble: cut it with a very sharp knife. A bread knife tends to make it crumble but a sharp chefs knife works well. I haven’t mastered cutting it straight yet.
Thank you so much Kristine for sharing this recipe!
I followed the recipe exactly except I only had 2 tbsp of honey and had to use a tbsp of maple syrup. It turned out to be the most well-received loaf of sandwich bread I’ve ever made for my family! This will be my standard from now on! It makes the BEST sandwiches and toast!
Kristine, great recipe! Have made it several times. I also did a version with 2 cups of white bread flour and 1 cup whole wheat. Both are excellent, especially when toasted.
Thank you,
Al
OMG! I have always wanted to make my own loaf of bread. I used agave instead of honey and this turned out so perfect! Thank you! I will never buy a loaf of bread again!