Whole Wheat Bread
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 20 to 30 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 190° 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.
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 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, until it has doubled in size.
- Grease a 9 x 5-inch or 8 ½ x 4 ½-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 and shape it into a ball. Then use your hands to gently pat the ball into a loaf shape. Put the dough 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 20 to 30 minutes. Meanwhile, preheat oven to 350° F.
- Bake the bread for 35 to 45 minutes, until the inside registers 190° 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 20 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
- To make this bread recipe with 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.
Nutrition
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A million years ago, I used to go around and give talks about food – and I always talked specifically about bread, and what the companies do to wheat before it becomes bread. There are still people who buy wheat bread because they think it’s healthy. But I think I had an impact way back then… It makes me happy when I see people who only buy 100% whole grain products. And your bread is the prettiest bread I’ve ever seen!!!
Thanks, Mimi, for your sweet comment! I switched to whole grains many years ago and haven’t looked back. Now, I just have no desire to eat white bread. My kids eat all of the whole-wheat pastas and breads too, because it’s all they’ve ever known. I think you would love this bread!
Recipe gives results exactly like shown on pictures. Keeper! Tripled the recipe, results are just as excellent!
Will definitely try your other recipes!
Thank you!
I made this recipe today. It was delicious. I used water in place of milk and a little sugar in place of honey..
It is so light and fluffy. I will be making this again. Definitely a Keeper.
Thanks for the recipe.??
This bread is absolutely incredible! I want to try making it!
Thank you, Jocelyn! You really should try making this. It’s easy and so yummy!
Hi Kristine, I’ve been baking bread for years. Lately my dough rises well but after I put it in a bread pan it tries to deflate? No rounded top? It taste good but it should stay raised up! I’m going by my recipes and I proof it in the oven, I’m using a non stick metal bread pan. I can’t figure why it tries to fall before I bake it?? I thought it was the yeast? So I’ve tried different brands. The bread raises nicely but when I remove the bread so I can heat the oven it tries to go flat?? before I can get it in the oven to bake. And even then the top goes down, No rounded top??? What am I doing wrong? I’ve never had this problem before. I’m not high altitude, and I don’t sit the bread on a cold counter while the ovens heating up, I usually sit it on towels until the ovens ready. Has yeast changed? I’m using Red Star Quick rise,
Hi Patricia,
Have you tried shortening the first rise time? Or allowing a longer second rise in the bread pan?
As much as I love to cook, I’ve always shied away from homemade bread! This recipe doesn’t look too difficult though!
No, this bread isn’t difficult at all, especially if you have a stand mixer. You should try it! Let me know if you do! 🙂
This looks beautiful! Do you think it would work in a bread machine?
Good whole wheat bread is priceless! I love it!
I haven’t tried this in a bread machine, but I don’t see why it wouldn’t work. If you try it, let me know how it turns out. 🙂
I want to quadruple this recipe. Will that work? Like 9 tsp yeast?
If making a quadruple recipe all at once, you would need to knead the dough by hand as it would be too much dough for a stand mixer. It might be better to make two double recipes, because that amount of dough may be hard to manage. If you decide to do a quadruple recipe, be sure to divide the dough into 4 loaves before baking. Good luck!
Gorgeous bread! I really need to try this recipe out! 🙂
Thanks, Holly! If you try it, let me know how you like it!
This bread is beautiful, Kristine!
Thank you, Gayle!
Thank you, Cate!
This looks delicious! Would it be possible to use oat milk?
That should work fine.
This sandwich bread looks so delicious! With school back in session I need to make some of this for lunches. Pinning
Thank you, Cindy! I would love to make all of our bread homemade, but for now my goal is to make half of our sandwich bread. I hope you enjoy this one!
This bread looks so good! Seeing posts like this makes me really miss baking and bread making! Maybe when my kids start school in a few weeks I will have more free time for things like this. 🙂
Thank you! You really should make this – it took me less than 10 minutes (active time) to mix it up the other day, and probably 15 minutes of total active time.
Do you think I can make this in a 9×5 loaf pan? I don’t have the pan size that you have, and now is not a good time to head out to find one. Thanks.
That will work great. I hope you enjoy the bread!
Gorgeous! I would hardly want to cut in to it, until, of course, I remembered that it was bread and I am a carboholic!! Pinned! It has been too long since I made my own bread.
Ahh I love the braid! It looks so pretty. Surprisingly enough, I actually like whole wheat breads better than white breads these days, so bring on the whole grains!
Thank you! I’m with you – whole wheat has more flavor than plain white and it’s always my choice. 🙂
thank you for recipe
I really like this bread, I just tried a small slice to review. So soft! Things I did different: Used 2 cups whole wheat flour and 1 cup unbleached all purpose flour. I used brown sugar for the honey, did not want to use cold maple syrup and I was out of honey. I liked how easy this was to make with my Kitchen Aid mixer. I will definitely make this again, I made this bread for TLT’s (tempeh bacon, lettuce and tomatoes). Thanks for sharing with us.
When you proof this, do you leave it at room temp? For some other recipes I’ve pre-heated my oven to 225 and then shut it off before putting my dough into the oven. Just curious how that effects timing. Other adjustments- I did 2 cups wheat flour and 1 1/4 cups bread flour, and then added about a 1/2 cup of rolled oats because I like the texture.
The directions are written for letting the dough rise at room temperature. How warm or cool your kitchen is will affect how long it takes to rise. You can also let it rise a slightly warm turned-off oven. It will rise much faster in the warm oven. I hope you enjoyed the bread!
I made this bread today and it was delicious! I did use two cups whole wheat flour and 1 cup plus 3 TBS all purpose flour since I was running out of wheat flour. Turned out great!! Will definitely make again! Thank you!
This is the easiest/fastest whole wheat recipe that I’ve made, controlling the water/milk/yeast temp really speeds things up.
I hope it’s good, just doing the first rise by the wood stove. We’ve recently made the switch from low-fat dairy to full fat (and using butter!), everything is better and more satisfying.
I just just made this for the e first time and I loved it!! I have never made bread before and was a little nervous but this recipe was so easy to follow!!
And it tastes yummy!
Thanks so much for the recipe!!!
I love the taste of this bread only one thing is my bread slices kept falling apart when picking up and eating . It didn’t matter where I had toasted it or not.Why?
This bread is very soft and delicate, but it shouldn’t be falling apart. You could try cutting the slices a bit thicker, if you cut thin slices.
This is an old post but I hope it helps someone reading this blog, like I am. 😇 Crumbly bread is usually a sign of one or 2 things: either too little gluten in the flours used, or not enough kneading. Or possibly one more thing if you don’t live in the US: broken protein in your flour. This is the usual culprit South of the border, like Mexico and Central America. Ask me how I know. 🙁
So next time, if it’s not the 3rd issue, try kneading a bit longer, set yourself a 10 minute timer if you’re doing it by hand; or the same amount of time with your mixer on the dough hook.
Also, check the protein content of your flour. There’s 3 things to look for: protein per serving, calories per serving, and protein, usually given in grams. That’s because the protein is what the gluten is in flour. The higher the protein, the higher the gluten. And gluten is what gives your bread its structure. Lower gluten, or gluten that’s been “damaged” by heat from milling, will give you poor structure, hence the crumbly texture of bread, or tender cakes! It depends on what you want from your flour.
So check the label on your bag of flour, and do some math: grams of protein x calories per serving = the result ÷ serving size = percent of protein in your flour.
If your flour has less than 11.5%, it’s all – purpose, higher, and that’s 11.6% and higher, you’ve got bread flour.
If that’s ok, and even 10% protein AP flour works well for bread btw, then you’re left with the kneading.
I’ve been making bread for a while but even a veteran like me has questions sometimes. And why I’m here. You’re never too old to learn!
I just baked this bread. It’s delicious. I followed the recipe exactly and it did not disappoint and so easy to make. I will be baking this often for my husband, who loved it.
I have not baked bread in ???? MAYBE 40 years. but I decided to try this one just for a kick. WELL, it turned out fantastic. Perfect height, texture, no holes in it and EASY TO MAKE. I am now ready to put my second loaf I made in the oven. I THINK I AM HOOKED ON MAKING MY OWN BREAD FRO NOW ON. YUP EVERY ONE DO THIS ONE OR TRY THIS ONE IT IS GRAT.
Hiii if i want to substitute butter with vegetable oil. Do i also do three table spoons of vegetable oil in place of 3 table spoons of butter?
And i can i do 1 tablespoon of butter and 2 tablespoons of vegetable oil?
Hi Paty, although I haven’t tried them myself, those substitutions should work. I hope you enjoy the bread!
Just finished baking a double batch. The bread rose nicely and is soft. I added vital wheat gluten because it improves the crumb. I like the combination of water, milk and butter for flavor.
I did a bread bake off this past week, and tested 3 different whole wheat bread recipes that I had found. Yours was the winner of the 3! I used unsweetened almond milk in place of milk and coconut oil in place of the butter and it turned out amazing! It’s a great texture and was a beautiful loaf. Your directions were very easy to follow as well. I’ll be tagging you in my Instagram post, spotlighting this delicious bread and will definitely be making it again 🙂 Thanks!!
I ground my own wheat flour and have attempted to make the no knead “artisan” style and now this one. It looks and smells amazing. It’s still hot so I haven’t cut into it yet. My only problem is that it looks way more dense than any other homemade bread I’ve made. It didn’t raise well and I followed your recipe to a T. It doesn’t look at all like loaf bread but more like the dessert cinnamon bread I make. My yeast activated beautifully. Is this the way home ground wheat acts? Any tips or suggestions? Thank you for any help.
I haven’t baked with home ground wheat, so I can’t advise on how it acts in baking. This bread should rise well and shouldn’t be dense. It’s soft, light and fluffy as seen in the photos. It does sound like it may be due to the wheat you used, if your yeast activated well.
Hi! I’m finally going to make homemade whole wheat bread for the first time, thanks to this recipe! I was wondering, could I do the first rise overnight in the fridge? Or would it be better to do the second rise that way? Or neither lol
I haven’t tried doing either rise in the refrigerator. If you wanted to try, I’d recommend trying the second rise overnight in the refrigerator. Then I’d let the bread rest on the counter for 30 minutes or so to allow it to warm up before baking.
Awesome recipe. Followed exactly the way written. Thank you!
The bread was super delicious and soft
This recipe was super easy! The bread turned out so beautiful, I’m impatient for it to cool so I can slice it lol!
I’m new to baking bread and everything turned out delicious. I hope you can answer why the top was a little wavy. Still tastes great though, just wondering if I did something wrong. Thank you!
I’m glad you enjoyed the bread! Sometimes the top of my loaves are a little wavy, too. Luckily it doesn’t affect the taste at all. 🙂
I am really trying hard to watch my sugar intake. Would it make a huge difference if I cut back on the honey?
I have only tested this recipe as written, but you can probably reduce the honey somewhat without noticing much difference.
This came out so good and so easy. I didn’t want store bought bread for my son. This is perfect.
Easy to make and as a beginner have me confidence to try more breads thanks
I’m a 14-year-old baker who has never made bread before. All of a sudden, I decided to go ahead and make my own whole-wheat bread (cuz I just wanted to, and store-bought is terrible!). I was intimidated at first, but my end-result was perfect! I tried the smallest piece of the bread, and MY-OH-MY! It was the best thing I’ve ever had! The bread is sooo soft, simple, yet delicious. I did make a few changes here and there- I used 1/2 tbsp of organic raw cane sugar instead of honey, and about 1 tbsp of olive oil. This is a must-make!
I made this bread today and doubled the recipe! It came out great! You can add a little more honey if you like it sweeter too! I will definitely be making this bread alot more often. thank you for sharing this recipe with us!
Do I knead this bread twice and rise a second time before placing in bread pan?
No, you knead it once and let it rise once before placing it in the bread pan. Follow the step by step instructions in the recipe card at the bottom of the post.
Thanks for this recipe. It worked a treat and I will definiely make this my go-to recipe. I tried many others but this one is the best. All the best to you from an expatriate Canadian living in the south of France.
Made the recipe to the letter. It turned out perfectly! I have a feeling I’m going to return to this website often for delicious recipes!
Made bread for the first time! Delicious and easy to make 🙂
Hi Kristine — thank you so much for this recipe! The bread is delicious. I do have a question I hope you don’t mind answering. I am completely new to making homemade bread. This was only my second time. The first day (Friday 10/1), my bread was delicious and perfect. Today, it is dry and crumbly! I didn’t make any changes but I did let it rise (accidentally) 30 minutes longer than it should have. Do you think that could be the reason? Or perhaps inadequate storage even though I think it’s wrapped with no issues. I would appreciate your thoughts! Thank you 🙂
Hi Aimee, I’m so glad you enjoyed the bread! I don’t think the extra rise time would make the bread dry out. I’d make sure that you store it in an airtight container. You can also slice and then freeze the bread, as this helps to keep it from drying out.
How can you alter the recipe to add muesli to it? I can’t seem to find a good all whole grain muesli recipe. Also, have you made the recipe with nut milk and oil as substitutions?
I have not tried this recipe with muesli, nut milk or oil. It shouldn’t be a problem to substitute nut milk and I think you could sub olive oil for the butter, although I haven’t tried it. If using oil you may need a bit more flour.
I’ve made the single loaf, but it doesn’t last. We eat half of a loaf as soon as we can cut it. Can I increase the recipe by simply doubling, or tripling the recipe?
Yes, you can double and split to make two loaves.
Hi! I’m looking to make this bread for my family, I was just wondering if it’s moist? I always find store bought bread to be moist while homemade bread is drier, so please let me know.
Hi Ella,
We enjoy this bread over more processed store-bought bread. Every oven bakes a little differently. Try it and if it is too dry, bake a little less the next time.
Hi Kristine,
I really like the recipe. could you use this as a base for a multigrain artisian bread? if so, how would you do it?
Thanks
Rik
Hi Rik, I’m so glad you enjoy this recipe! That sounds like a completely different recipe, so I can’t advise on how to adapt without doing a lot of recipe testing myself. 🙂
I am very new to baking, especially breads. I was looking for a simple whole wheat bread to start with. This recipe was so easy for me to follow and turned out perfectly! I am looking forward to checking out your other recipes.
I’ve been baking a lot of bread recipes over the past couple of years, and this is by far the best wheat bread recipe I’ve had. I used 2/3 home-ground hard red wheat with 1/3 white flour to help it rise. It did require a little more rise time but came out amazing. Thanks again!
OMG…I tried this recipe twice and both times was disappointed the bread was really dense after the second rise and baking, even though the first rise was puffy and big. After punching the dough down after the first rise and attempting a second rise, it did rise some, but not much and the bread never got any bigger after beginning the baking process. As a result, the finished bread was always very dense, tasting like whole grain but just didn’t have that melt-in-your-mouth taste.
At wife’s suggestion I changed the flour proportions to 1.5 cups whole wheat, 1 cup all purpose, and 0.5 cup wheat gluten flour so there are still 3 cups total. What a HUGE difference! This change makes this recipe the best wheat bread I have ever had, homemade or store-bought. Completely raised and fluffy, not dense at all, and even smells better while baking. In fact it even raised so much while baking that I had to put foil over the top of it half way through to prevent the top from browning too much. This change will be my permanent recipe for wheat bread from now on!
Thank you, I had the exact same problem, followed the recipe to a T and it didn’t rise much, using freshly bought yeast. I read that you can’t bake with only whole wheat flour, you have to mix in all purpose or bread flour, so I’m going to try this.
Wow my first loaf is in the oven! Can’t wait to try it, smells amazing and looks amazing through the glass door Thank you very easy to make fingers crossed!
This is the easiest whole wheat bread recipe I’ve ever tried. Turned out perfectly. I made exactly to the recipe. It’s delicious! thanks
Recently I started making bread! This is the BEST recipe I’ve ever used.
It’s easy, and the bread comes out perfect, every time!! I add a 1/3 cup chopped pecans or walnuts.
I make at least one loaf every week. Sometimes two!!
Hello,
So many great comments on this recipe…I really want it to work for me! However, the two times I have made it, it has flopped down in the middle during baking. Help!
Nicole
You might try shortening the second rise time. Sometimes bread can collapse in the oven if it has risen too much.
This is the first time my bread comes well! Thanks so much for this recipe, all my other whole wheat breads were coming extremely dense and heavy, this is the first time I got a real bread.
Perfect! I followed the recipe exactly. Thank you!
Hi Kristine made this bread yesterday was soo good its already gone thanks for the recipe. Have you ever tried sorghum in place of the honey just wondering thought it might be good.
Thanks again
I made this bread and it turned out great. It was easy to make, and did not take me long. Thanks so much for the recipe!
Looking forward to trying out this recipe, but I don’t have any unsalted butter. Could I use regular butter and cut back on the salt?
Yes, that will work! Since there is only a small amount of butter, I’d just reduce the added salt to 1 teaspoon or 1 1/4 teaspoons. Enjoy!
This is a great bread recipe. I substituted molasses for the honey, because I really like that molasses flavor in whole wheat bread, and it came out great. I’ve made it twice now, in 2 different ovens, and even though I use a metal bread pan, I’ve found that 35 minutes is plenty of baking time.
Helllo… I haven’t finished the bread yet…just set it for the first rise but it used the exact meausurmenrs and it was pretty much solid before I kneaded it. It was very thick k and my mixer had started groaning at me so I ut the knead time down a it.is that normal or did I do something wrong? I followed the directions to a t.
Thanks
Hi Elizabeth, The dough should not be really solid or thick as you are describing. It should be soft and easily manageable by a stand mixer.
This is the easiest recipe for making bread!! Love the slight sweetness the honey adds. Definitely prefer this over buying. Doesn’t take much time and comes together beautifully in the stand mixer. Thank you for sharing this! What is the best way to freeze some?
I’m so happy to hear that you are enjoying this recipe. For freezing tips, please see the section in the post titled “How to Freeze/Store Homemade Bread.” 🙂
What is the least amount of salt I could use in this recipe? We have to go low sodium!
Thank you!
That is going to depend on your tastes. If you are used to eating low sodium your taste buds may have adapted. You could try 1/2 teaspoon as a first test and then go from there.
I just made this bread and it is very delicious! The texture is soft but held up BLT sandwiches very well. Thank you so much!
I tried this because my dad only eat whole wheat bread. This is so good! I substituted 3T of oil for 3T of butter, omit the honey completely (added 1tsp sugar with the yeast), and only 1 tsp of salt (I think next time I’ll use 1/2 – 3/4 tsp). This turns out amazing! Mine looked a bit denser than yours but I prefer it for whole wheat bread. I cut myself a slice to try and find myself wanting more. I can’t wait to have my dad to try and see what he thinks!
Love this recipe it taste great, but I think that I must have done something wrong because it is crumbling when cutting. Can someone offer a solution? Thanks in adcance
Hi Stacy,
Whole wheat flour has considerably less gluten that white flour, which makes the bread a little more crumbly than a white loaf would be. The bread will crumble a bit, but you can minimize this by making sure it is completely cool before slicing and cutting the slices a bit thicker using a sharp bread knife. You can also add 2-3 tablespoons of vital wheat gluten to the recipe to provide added structure.
This is my favorite ww bread recipe. Can you please list it in grams as well?
Really tasty bread! I made a pastrami sandwich as soon a bread cooled down. I used a silicone spoon to knead the dough in a bowl. I gave away my kitchenaid mixer to my daughter.
Tried this recipe a couple of times and it always turned out delicious and amazing! Thank you for this perfect, full proof bread recipe. I don’t need any other recipe for a whole wheat bread!
Can I use olive oil or vegetable oil instead of butter ?
Yes, that should work fine. Enjoy!
Hi Kristine!
I am going to be making this bread for my 10 month old (as I can not find a whole wheat bread without soy in it at the store). I read your notes on how to make it dairy free, but am wondering how much olive oil would I use in place of the butter? Would it still be 3 tablespoons? And what would you recommend using instead of honey? Please let me know when you can. I appreciate your thoughts!
Hi Jessica,
Yes, you would use 3 tablespoons of olive oil. I’d recommend using pure maple syrup as a substitute for the honey. Enjoy!
This is the best bread recipe that I ever saw. The tips are great and the instructions are simple and easy to follow. I thank you for sharing this one with us.
Hi, I’ve made your recipe 3 times so far and am going to make it again right now. It’s so easy to follow and the bread always comes out amazing! I make mine in a bread maker it comes out great. I have used both whole wheat and all purpose flour and both work with it. thank you!!
Hi, I have tried many types of flour to make whole wheat bread e.g. kings Arthur, joes, gold medal.
All have failed, to accomplish my well risen whole wheat bread! They all turned out dense, heavy, and fairly rose. Can you please tell me which whole wheat flour you use ? Where can I buy it?
Thanks
Sila
Hi Sila, I’m sorry to hear that you are having that problem. I’ve used a number of different brands with good success, including King Arthur and Gold Medal. Could it be a problem with your yeast? When you proof the yeast, does it foam and/or bubble? If not, it could be that the yeast isn’t active and you need to buy new.
Hello Kristine,
What oven temperature should I use and baking time with a convection oven?
Thank you!
Lulu
Hi Lulu,
I haven’t tested this recipe in a convection oven, but the general rule is to reduce the temperature by 25 degrees if baking in a convection oven.
This turned out amazing for me thank you so much! I used unsweetened almond milk, only 1 tsp salt, and vegan butter. With those substitutions it was airy and delicious! This is my new Sunday bread baking go to! Thank you so much!
Hello! When using instant yeast, what adjustments should I make to the rise time? Thank you!
The rise time will be about the same, and will vary depending on how warm/cool your kitchen is. You’re looking for the dough to double in size for the first rise. For the second rise in the pan, let it rise only until the top of the loaf is just above the top edge of the pan.
This was the first loaf of bread I’ve ever tried to make and it turned out great! I used all purpose flour because I had no whole wheat- it was still good! Gives me confidence to try others and move to making my own bread vs. store bought! Thank you!
I am new to bread baking, and this is the best recipe ever. Your instructions are easy to understand, and my first attempt came out wonderful. I don’t think I will ever buy bread at the store again. Thank you so much! I can’t wait to try more of your recipes.
Hi, like another poster, my bread didn’t rise much on either rise and my yeast is active. However, my house is cold so i’m pretty sure that’s this issue. The bread is still tasty (though our whole wheat always has a bit of a sour taste) with a good crumb.
Could you please add grams to the recipe? That would be very helpful.
thanks!
Hi Nicky, You can either give the dough more time to rise, or you can create a warmer environment for rising by preheating your oven to 200° F and then turning it off. Place the covered bowl with the dough in the warm oven. Just be sure the oven is off before you place the dough inside. I’ll try to measure the ingredients in grams sometime when I make this recipe.