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.
Want to try this recipe. Have one question? Why have unsalted and salted butter? Is the unsalted used when bread has baked and you brushing the top with it.
This recipe calls for unsalted butter only. I use unsalted as an ingredient and also for brushing the top of the bread.
This is the 4th time I’ve made this recipe and will continue to do so. It’s definitely my favorite wheat bread. I just saw a comment where someone made dinner rolls with this recipe; thanks for the idea. I will definitely make rolls with them next time! Thanks for an easy and great recipe!
The flavor of this recipe is worth the five stars alone! The only issue I’m having is that my dough doesn’t rise high enough during the second proof. So when it’s baked, I get a short dense loaf. My husband still loves it, but I want to get the recipe right. Everything up to that point, including the first proof, goes by the book. I have even tried both instant and dry active yeast. Any tips?
You might try giving it more time to rise during the second rise time, and be careful to not overwork the dough when shaping the loaf for the pan. If your kitchen is on the cool side, you can slightly warm your oven (set it to 200 degrees and only let it heat for about a minute, then turn it off) to create a warm place for the bread to rise. Good luck!
After having made this recipe numerous times and failing, I finally discovered my error. Somehow, I was adding 6 tbsp of butter, not 3! However, I am continuing to use your warm oven method to prove the dough because the rise is amazing!
This is an easy recipe to make. I mad a vegan loaf, substituted olive oil for butter and maple syrup for honey. I use a standing mixer for 8mins. The texture of the dough was good only used 3cups of whole wheat flour. My loaf did not rise above ethe baking pan. What should I have done differently to get the loaf to rise above the pan?
It may have needed more time for the second rise. The rise time can vary depending on the temperature in your kitchen, as well as other factors. Sometimes when I’m short on time, I’ll put the bread in the oven even though it hasn’t risen above the edge of the pan and it rises up more as it bakes.
Can I use the bread machine, ten bake in the oven?
I haven’t tried this in a bread machine but I think that should work. If you give it a try, let me know how it turns out.
Thank you! I have always been hesitant to try fresh bread from scratch!
I want to thank you, as you shared a recipe that was so easy. And with the leg work you did ahead of it….thank you a million times!
We enjoy the fresh whole wheat
bread…..
Do you have any other tips for determining when the bread is done? I currently have the bread in the oven and I’ve turned my kitchen upside down trying to locate our thermometer and of course I can’t find it! Thanks!
I’d err on the side of baking it the maximum cook time listed in the recipe, 40 minutes in a glass baking pan or 45 minutes in a metal pan. Enjoy!
I love not only the ease of this recipe but the wonderful flavor!
I was shown an extra step by a wonderful Amish baker and would love to share with you all as well😁 I did however allow my bread to rise 3 times instead of twice. I personally find doing this makes my bread lighter and has less large air bubbles. Then rolling the dough to approximately 3/4” thick (looking a bit like a thick cinnamon roll)
And a fun thought…. The Amish (and now I do) say extra prayers for those who will be eating the bread for happiness and good health. Who can’t use extra prayers for themselves after all🙏😁🙏😁
The bread is great, but I have an issue that needs addressing if possible.
The bread looks great, tastes great, and is soft enough. But, as soft as the bread is, it also crumbles and falls apart, if that makes sense.
What am I doing wrong?
This bread is very soft and delicate. I have found that adding some extra flour can make it hold up better. Also be sure to let it cool before slicing.
Thank you Kristine for the perfect and easy bread recipe. I’ve tried several “best” wheat bread recipes in past several weeks & they did not come near the flavor & soft, springy texture of your recipe. And all your times given were on the mark which made the process flow so easily. I doubled the recipe to have 2 loaves and that worked out perfectly. Love the light sweetness. NO crumbling when slicing or spreading soft butter on I toasted bread – so perfect! ♥️
I made this today. It is amazing! My first time ever making bread. I used half unbleached all purpose and half whole wheat flour. Used raw, dark honey and added a flax/ chia/ hemp seed mix. I do not have a stand mixer or bread machine.
I tried this recipe. It was simple and tastes good, but I had the same problem I often have with bread. The first rise is really good. The second rise is not very good at all. It does rise a bit when I bake it, but not as much as I would expect. I have switched yeast to make sure it is still good. Any suggestions?
You might try using active dry yeast (not instant or rapid rise) and make sure that the first rise doesn’t go too long.
Just came out of the oven and i got a delicious warm, butttered heel of soft, flavourful bread! Great recipe, but I must have erred somewhere as the dough did not rise as high as it should have in the loaf pan. Not disappointed though! So tasty.
You might try using active dry yeast (not instant or rapid rise) and make sure that the first rise doesn’t go too long.
Thank you for giving dairy free alternatives in the notes. My granddaughter is allergic to dairy.
I followed the recipe but my dough was super crumbly! What did I do wrong?
If the dough was crumbly it sounds like you may have measured something wrong. Double check the ingredients and amounts, and also make sure that when measuring flour you gently spoon it into the measuring cup and then level it off. Scooping directly with the measuring cup can pack in too much flour.
This recipe was outstanding!! Perfect crumb, perfect texture, excellent taste…it has it all.
I did allow an extra 20 minutes on the second rise and the shape was perfect!
Thank you so much for sharing this excellent recipe!
The rise in the pan needs to be more than 20-30 minutes. And needs to be higher than just above the pan. It doesn’t rise anymore in the oven. So it is too flat on top and not really sandwich bread at all.
The rise time needed can depend on how warm your kitchen is, how long the first rise was, how active the yeast was, as well as other factors.
I HAVE JUST STARTED BAKING AND THIS WAS THE EASIEST BREAD TO MAKE SO FAR THANK YOU FOR SHARING THIS RECIPE. DO YOU HAVE AN EASY SOUR DOUGH BREAD RECIPE. I HAVE NOT HAD ANY SUCCESS WITH SOUR DOUGH BREAD YET THANKS AGAIN
I’m so glad you enjoyed it! I do not have a sourdough bread recipe at this time.
Oh this is so good! Mine turned out not as tall as yours in the picture but I feel like my second rise was… maybe not long enough? I’m not sure. It still turned out great and I will be making it again.
I made this as a sandwich bread. Turned out great!
This bread is so soft.I used crushed wheat & einkorn flour.I used scant the amount of flour and then I mix it on slow in my mixer until it was still sticky,but then after it was done rising it was perfect consistency. This will be my go to recipe for bread.
Made this bread using a bread machine and it was a success. Soft and tasty as mentioned. Used olive oil instead of butter and 2 tablespoon of monk fruit sugar substitute for honey for a diabetic friendly bread. I can still go up to 3 tablespoon of sugar substitute next time as per recipe. Terima Kasih! A greeting of thanks in Malaysia.
I have made the bread and absolutely love it! Can you use this recipe to make buns?
I haven’t tried that but it may work. If you give it a try let me know how it turns out. You might also enjoy my brioche buns recipe. It’s another favorite!
This is delicious bread! It’s my second time making bread ever and it always turns out good. I always seem to burn the top though, can anyone tell me what I’m doing wrong?
Thanks!!
You may be baking it too long – if you have an instant read thermometer (a kitchen tool I use daily!) you can use it to test when the bread is done – it should be cooked to 190° F in the center. If the top is browning too much before the bread is done you can loosely cover it with a piece of foil. You might also try moving the oven rack down so that the bread bakes at a lower position in the oven. I’m so glad you’re enjoying the recipe!
I used this recipe in my bread maker on the dough setting and I replaced honey with brown sugar and butter with olive oil. It turned out great. My husband really liked it and he doesn’t eat anything whole wheat. He wants me to make more whole wheat bread.
Flavor is good, but my loaf didn’t rise beyond the height achieved on the second rise – one inch over the pan. I added diastatic malt. Should I have added vital wheat gluten? We are at 5500 feet in a dry climate, if that makes a difference.
Yes, I think that adding 1.5 tablespoons of vital wheat gluten along with the flour would help.
I made this recipe today as my first attempt at making bread. It turned out amazing!!! The flavor, density and texture was flawless!!! I don’t think I let it proof long enough in the pan as it was a little on the small side but that was my fault lol.
After reading all the comments, with many of them not getting the rise they want, would adding vital wheat gluten help? If so how much should I add?
I haven’t tried it, but it might be worth a try! I’d suggest adding 1.5 tablespoons of vital wheat gluten along with the flour. Let me know how it turns out.
Just baked up your bread recipe, I added 1.5 tablespoons of vital wheat gluten and got a beautiful rise. I posted pictures to my Instagram and tagged you.
This one’s a keeper! A great recipe…
Excellent, flavourful bread. It is my new go to for whole wheat bread!
I have made this recipe a dozen times and it has been fantastic each time. I love that I do not have to knead it as I have a standup mixer. The kids gobble it up as quickly as they can. A winner!
Thank you for sharing. It has turned out lovely in my vintage Pyrex loaf pan. Blessings,
Libby
First time was just ok. A little too crumby and dry for my taste but ok. The second time I mixed 2/3 wheat flour and 1/3 all purpose. Cut back on kneading and both rising times. Result on second batch was much improved. Next time I will try to sweeten it up a bit with honey toward the end of the kneading. But overall pretty good.
I have made this recipe several times and had not ever made bread before. The recipe is fantastic! It turns out every time. I so appreciate the tips as I didn’t have any bread making experience. We were thinking about getting a bread maker but since discovering your recipe I don’t see the need.
I’m giving this 4 stars because the bread tastes great and is an easy recipe but I have had two loaves in row collapse when baking. This time I tried to knead less but still went at least 8 minutes. I did add a few Tbs of flour but never got the dough to the windowpane stage. I went ahead did first proof, this time 60 mins (previous dough was 90). Both times I couldn’t do the poke test because the dough collapsed when I took the towel off. Second try only proofed 30 mins in the pan. It rose just slightly above the edge of the pan. By the time it came over of the oven, it was over the side of the pan. Still collapsed but not as bad as the first one.
Thank you so much!
Great recipe
I don’t usually leave comments anywhere, but must let you know how much I appreciated this recipe. I followed it exactly and it turned out perfectly. The detail of instruction was immensely helpful. I have never before tested the temperature of bread to ensure it is done. It was delicious and I will be a fan of yours! Thank you.
Thyank you for an easy recipe.
My bread came out fantastic! Such an easy recipe to follow. Perfect rise on both occasions and did not crumble at all when I sliced it. I made it the night before and let it completely cool before storing and did not slice the bread until the morning. This will be my go to bread recipe 🙂
I make this every week!
I have used this recipe 3 times, and I’ve had a consistent rise and great texture. I did cheat a little by using my bread machine on the dough cycle, plus I added some vital wheat gluten. I am adding this to my favorites. Five stars!
This bread recipe was delicious and easy. I have tried to make bread without a bread machine multiple times. All failed attempts untill now. This recipe was the easiest one to follow. Thank you for sharing! I will definitely be making more in the future.
I made this today and it came out beautifully. I followed the recipe exactly, it was very simple with no problems along the way. Bread came out soft, not overly dense, with a nice thin crust, and was easy to slice. It’s everything you would want in a wheat sandwich bread. Tastes perfect too!
Using diffferent recipes I have been trying to bake a loaf of whole wheat bread for months now, all without success. I thought your recipe would be a successful one but it wasn’t. The problem is that my dough will simply not rise above the lip of the metal pan. It always turns out flat as if it never rose up in the first place.
I used to have success every time when I had a conventional oven, but I moved into a condo which has a stove with a convection oven. Now I am at a loss to know why the dough doen’t rise in a convection oven. It is so frustrating and infuriating. The lastoaf I baked was so flat I fed it to the sea gulls that hang out in a parking lot of a nearby mall.
Can you think of the reason(s) that my dough is not rising as it should? Any advice you can give me will be much appreciated.
Hi
Thank you for the recipe.
I tried your recipe twice. I liked the softness and sweetness of bread but whenever I cut it,it crumbles down. What is that I am doing wrong. Please can you guide me.
Thank you 😊
You can try adding a little more flour (about 1/4 cup) to the dough. Also be sure to let the bread cool completely before slicing and cut it with a sharp serrated bread knife.
I used 2 cups of whole wheat flour and one cup of bread flour. Excellent texture. The loaf disappears quickly!
I’ve been making sourdough bread for the past year, but sometimes you just want a good sandwich bread; this delivers that and more! Your recipe is easy to follow, easy to make, and delicious. I had to make myself quit taking off just one more slice! Thank you so much, this is a keeper.
Kristine, thank you for this amazing recipe. It turns out perfect every single time.
This is fantastic bread. I made it last night. I used Stone Ground Whole Grain Whole Wheat flour, Bread flour, and Sproated Ground Wheat flour. For the 3 cups of flour I split it between the Ground Wheat and Bread flour. I also used Almond Milk. To make the dough as you suggested, I used the Sproated Ground Wheat flour to make it tacky but not a firm dough. This is the first time for me to make a dough tacky but not firm. I didn’t think it was going to work out but it did. The rising process worked very well also. I’ll be making this again very soon for my family.
This recipe was amazing! I accidentally forgot about it and let it rise for 2 hours instead of 1. And then 45 min for the second rise. Baked for 30 min exactly. Sliced while still slightly warm and added butter, peanut butter and jelly. SO yummy!!
You don’t say at what temperature to bake this bread.
Hi,
Please see step 7 of the recipe. You bake the bread at 350° F. Enjoy!
This is the BEST bread recipe ever. Simply and delicious.
This is my favourite bread to make. It is so easy and so delicious! I will never buy a loaf of bread again!
I’m blow away with how easy and good this bread is. I subbed equal amount of EVOO for the butter and equal amount of almond milk for regular milk. I kneaded 9 minutes by hand. I did need additional flour to get it past the “sticky” stage. With such a basic recipe I was prepared for a bland result….but the whole wheat + honey combo is perfection! It’s just delicious.
I have a 9×5 pan but I also have a 12×5 pan and was wondering if that size would also work?
Hi Amy,
I recommend using the pan size called for in the recipe.
I’ve made this several times using white wheat flour, perfect. Today I made it using bread flour. Wow, I guess you can’t mess this bread up, it was easy and fabulous
I have never made whole wheat bread, I usually use Bob Reds Mills unbleached flour and I have good results. So I tried this recipe, the taste was great but it was super dense and a bit gummy. I am thinking I did not leave it in the oven long enough, could that be the reason? I am going to attempt to do it again this weekend. Hope it comes out good.
Do you sift th whole wheat flour?
How does cold weather impact the rise? my first rise was great but second rise was not full and then dough pockets formed.
If your kitchen is cool, the bread may take longer to rise.
This truly was an easy recipe! It turned out so good. Thank you.
I love the flavour, texture and simplicity of making this bread. It is my favourite of all homemade breads I’ve tried
Can anyone tell me if I can double the recipe without making any changes in the amounts of ingredients
Hi Pat,
I’m glad you are enjoying this recipe! Yes, you can double all of the ingredients and make two loaves of bread.
OMG this was awesome good! Made some roasted tomato soup this afternoon with the last of our garden tomatoes. I wanted to serve it with grilled cheese, but had no bread. We’re only eating whole grains, and found this recipe. Made with almond milk, EVOO, and white whole wheat. Easy recipe. Of course I had to try it when it came out of the oven. Then another piece. Then another. I hope there’s enough left for grilled cheese sandwiches!!!
Tomorrow, I’ll DOUBLE it!
I’ve made this bread twice using your recipe, and it’s come out perfect. I am working out to get in shape and this healthy bread fits right into my endeavor to get healthy
I just purchased a Bosch mixer, and I saw videos of a man making bread with a Bosch mixer and he only does one rise of the bread dough.I’m tempted to try it but I’m afraid to waste dough. What is your suggestions?
Different recipes require different methods. I recommend following this recipe as written.
Does any kind of milk work in this bread?
Thanks
I have only tested this recipe with dairy milk but nondairy should work as well.
I was looking for a bread recipe that did not include regular flour (so many are half whole wheat, half white) – and I knew I’d be using half “home ground” flour so figured I’d give this a shot. PERFECT!!! I used half whole wheat flour from the store and half the home ground my husband did up and it was perfect for slicing up for sandwiches! This one is a keeper!
This bread was easy and turned out soft and absolutely delicious! Is this a recipe that can be doubled?
If you are kneading it by hand you can definitely double it and bake in two loaf pans. If you are using a stand mixer, it will depend on the size and power of your mixer whether or not it can handle 6 cups of flour in a double recipe.
Everything was perfect until the baking…the top fell? We are at a high altitude in Colorado…do you have any recommendations on adjusting time or bake temp? Thanks!
This is my go to bread recipe. So easy and delicious. I typically use a combination of whole wheat and bread flour and bake it in a metal pan. It comes out at 190° at exactly 35 minutes
Best whole wheat recipe I’ve found, and I’ve been trying so many. Thank you! I used two cups whole wheat flour and one cup all-purpose, plus a little more so not too sticky. Brushing the top with egg yolk thinned with a little water before baking made the top crust shiny and golden. This bread is soft-textured and delicious!
I just made my first loaf from your whole wheat bread recipe. It turned out great! I’ve been looking for a whole wheat bread that would be good for sandwiches. This bread was soft and moist to make a very nice sandwich. I must confess I only used two Tablespoons of honey. I really don’t care for a sweet tasting bread. This bread was perfect taste wise too. Congratulations on making such a terrific recipe. I’m 75 years old and have made many loaves and this is the best whole wheat recipe I’ve ever made!
New to baking, I’ve tried this recipe twice but my second rise isn’t going above the pan. Not sure if any advice of what I might be doing wrong.
If i freeze this, do i just let it defrost and eat when im ready to take out of freezer?
Thank you
Yes. I like to slice the loaf and then freeze so that I can pull out and thaw as many slices as I need. The slices will thaw quickly at room temperature or you can use the defrost setting of a microwave. As I mentioned in the post, the bread slices may stick together slightly when frozen, but you can carefully separate them using a knife or you can put a small piece of parchment paper between each slice before freezing.
I have tried many WW bread recipes, this one is the perfect one, no need to search further. I grind my own WW and use 3 cups and add 2 cups of organic bread flour. I get a perfect texture with this combo. Very close to store bought for those that want to make sandwiches. Today I am trying it to make hamburger buns with the dough. Divided the dough in to 6 parts and put in ramekins. My only question is what temp and how long. By a review I see from other bun recipes 375 to 400 degrees and from 8 to 12 minutes. But was wondering if you have done this and what you found on temp etc.
Hi Denise,
I have not made this recipe as burger buns. I’d love to know how it goes if you try it!
Love this recipe!! I’m thinking of making a batch of dinner rolls with it and possibly doubling the recipe and after the first rise I’d shape the rolls and freeze them to use as needed. Have anyone tried this?
This might be a stupid question- but I’ve never made bread before. After the second rise I removed the cling wrap (oiled and loose as instructions said) anyway, obviously the dough touched it and when I removed it the loaf collapsed a decent amount so there isn’t a dome. Is there a way to prevent this ? Do I need to do more non-stick? There was quite a bit on there.
Hi Abbie,
Instead of using plastic wrap, I recommend laying a clean kitchen towel over the bread as it rises. This is what I always do and I never have an issue with the dough sticking to the towel or collapsing. Good luck!
I’ve made this recipe twice and it just isn’t hasn’t impressed. It turns out very tough and bland.
I’m sorry to hear that this didn’t turn out the way that you had hoped. The bread should be very soft and tender. If the bread is turning out tough it may be that you are adding too much flour. The dough should be slightly sticky and too much flour can make the bread dense rather than soft. Be sure to add the indicated amount of salt for flavor.
My first ever homemade loaf of bread, it came out just perfect and the taste is incredible! I used exactly 3 cups of whole wheat flour, mixed everything together by hand then let my stand mixer do the rest. The dough was perfectly tacky, not too sticky, and it more than doubled in size during its first rise. I gently punched down the risen dough, formed it into a ball, then gently shaped it into a loaf before placing it into the 9″ x 5″ metal pan, then let it rise another 30 minutes. Although the top did rise a bit above the top of the pan, the dough did seem to be a bit small for the larger sized metal pan. No matter, it baked up wonderfully with a nice brown crust and a light, soft, texture! I’ve already had a tuna sandwich, and later I’ll have a couple slices of toast with a bit of butter! Yummy! Looking forward to my wife coming home from work so she can have a taste, she’s going to love this!
Turned out perfect! I did not get all the air bubble out. This caused the bread to want to fall apart from the air pockets in the bread. That was my fault – not the recipe. Very delicious and soft. Will make again and do double so I can have fresh bread and freeze the other loaf for following week to use.
PERFECT instructions for delicious bread! I’m a bread-baking rookie, and I was thrilled to have success on my first try!! I used wheat flour and it was scrumptious!
Recipe was so easy to follow! It came out perfect. I used a combo of stone ground wheat and spelt flour. It was delicious ❤️
I made this recipe twice. At first I loved it. The whole loaf looks sooo beautiful! The color the softness, flavor, etc. Just perfect. But then when I started slicing it to make sandwiches, the bread starter to crumble :’( Any idea why this happens? It happened both times. I can’t get more than a few slices without crumbling away.
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Hi Sara, I have two tips to help with this. First, make sure to wait until the loaf is completely cool before slicing. Second, you can add 1.5 tablespoons of vital wheat gluten along with the flour when making the bread dough. I’ve recently started doing this and it helps to provide more structure to the bread so that it crumbles less.
This recipe turned out so good was amazing. My husband even enjoy it.
One of the best whole wheat recipes I’ve tried. The bread is delicious. I did mix 1/2 cup of bread flour with the whole wheat flour. And in my case I did need to add almost another 1/2 cup of whole wheat. Will definitely make this again
Hey I made your whole wheat bread recipe!! Very nice 😋 Love the texture and flavor!!
I read through a bunch of reviews to see if anyone had made this in a bread machine. I didn’t find any, so I tried it anyway. Got to tell you, this was the best loaf of whole wheat bread I’ve made in my machine. I just put the ingredients in the machine in the order the machine’s recipe book uses: wet then salt, flour then yeast and gluten. For my machine the flour quantity was similar to a 1.5 lb loaf, so that’s the setting I used.
I have followed the instructions and get a really good loaf of bread but it falls in the middle when it is baking. What can I do to prevent this from happening?
The most common reason why this happens is that the bread has proofed for too long. Try reducing the length of the second rise to see if that helps.
Best and easiest whole wheat bread recipe!
I made this bread this morning, only used 2 Tbsp of honey as we don’t care for sweet and used full WW flour + 1/4 cup dark rye flour and 2 Tbsp of Vital Wheat gluten. This bread has an excellent flavour. Mine didn’t rise as much as I would have liked but still it was so tasty. I will make this again and maybe next time add a bit of bread flour to get it to rise more. If you want full WW flour, this recipe was simple and very good bread. Thank you for a great recipe Kristine.
I followed the recipe but my dough did not turn out sticky, rather it was tough and did not rise like it should. My yeast mixture got foamy…. What did I do wrong?
Hi Lynne,
I’m sorry to hear that! It sounds like the dough had too much flour. Too much flour will cause a tough dough, and it can also prevent the dough from rising properly. I’d start off with less flour next time, and then add it in small amounts until you get to a slightly sticky dough. Good luck!
I LIKE THIS RECIPE IT IS WITHOUT ANY FUNNY INGREDIENTS
I make this bread regularly and my 3 year old grandson loves helping me. He especially likes kneading the bread. We don’t use a mixer so he better understands the process.
I have been making this bread for the past 8 months or so. It is so good, my go to for our family’s daily bread. Love it. It will continue to be a staple in our household.
Hi I will be using glass bread pans for this recipe, and wanted to ask what rack in the oven are they supposed to cook on the top rack or middle rack? Thank you!
I cook this on the middle rack. Enjoy!
I am so grateful I stumbled across this recipe! So divine. I have never made bread before and thought I would try it because it looked simple and healthy, and my husband and I have been trying to eat healthier. Oh my goodness I made this bread this morning and it is absolutely delicious!! So simple too!! I will never have to buy bread again. Love it!! Thank you so much for this simple bread recipe!! I made it as what the recipe calls for and came out perfect. I made it in a metal pan for that is all I have and baked it for 37 minutes and it is soft, moist just perfect bread!! Thank you Thank you!!!🙂🥰
Can I double this recipe? My husband and I love it. He eats a lot of bread so I would like to double it.
I’m so glad you are enjoying this bread recipe! Yes, you can double the recipe. If you are kneading it by hand you can definitely double it and bake in two loaf pans. If you are using a stand mixer, it will depend on the size and power of your mixer whether or not it can handle 6 cups of flour in a double recipe.
This bread was awesome! It turned out great the first time I tried it. I will definitely be making it again.
Can I double this recipe? I made a loaf for my husband he lived it
He eats a lot bread so I would like to double it.
If you are kneading the dough by hand you can definitely double the recipe and bake in two loaf pans. If you are using a stand mixer, it will depend on the size and power of your mixer whether or not it can handle 6 cups of flour in a double recipe.
Really turned out nice. Soft and tasty!
My Hubs is diabetic. Would 1T of honey work for the yeast? Thank you.
Yes, that will work fine. Enjoy!
Love this recipe
This is the fourth wheat bread recipe I have tried and definitely the best one. I have been trying to find the best one and I have. Thanks so much for it. I’d love to post a picture.