Homemade Whole Wheat Bread

This homemade whole wheat bread is a family-favorite recipe that is perfect for slicing and using in sandwiches. I usually bake this whole wheat bread in double batches so the second loaf can go in the freezer. It features an easy-to-master dough technique, which is fantastic for beginners.

Try my Cheesecake Factory brown bread, bread bowls, and rustic bread if you enjoy making homemade bread.

Jump to:

• 🥘 Ingredients
• 🔪 How To Make Homemade Whole Wheat Bread
• 💭 Angela's Pro Tips & Recipe Notes
• 🙂 😀 Testimonials
• 🥡 Storing
• 📖 Recipe Card
• 💬 Comments & Reviews

The smell of freshly baked bread with a hint of honey is frequently the amazing aroma in our home. Unfortunately, while the dough rises, it makes me crave something sweet like my Grandma's oatmeal molasses raisin cookies.

I sometimes use it for sandwiches, and other days, I eat it with a smear of pumpkin seed butter. Either way, this versatile sandwich bread can be enjoyed in so many ways.

🥘 Ingredients

• Water - Lukewarm water that is between 105-110°F. If the water is too cold, the yeast won't activate, but it will kill the yeast if it is too hot.
• Yeast - Use active dry yeast for the best results.
• Butter - Melt your butter and let it cool.
• Honey - Honey adds just a touch of sweetness.
• Whole Wheat Flour - You can find whole wheat flour in any grocery store in the baking aisle.
• Salt - A small amount of salt helps to even out the flavors.

*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

🔪 How To Make Homemade Whole Wheat Bread

If you've never made homemade bread before, this is a great beginner-friendly recipe. You will need your stand mixer with the dough attachment, measuring cups, a large mixing bowl, and a loaf pan.

One loaf of bread is about 16 servings.

Prepare the Dough

Step 1: Dissolve the yeast. In your stand mixer bowl, dissolve 1 packet of yeast in 1¼ cups of lukewarm water for 3-5 minutes. Once dissolved, add the remaining ingredients (3 tablespoons of melted butter, ¼ cup of honey, 3½ cups of whole wheat flour, and 1 teaspoon of salt) and mix thoroughly.

Step 2: Knead the dough. With the dough hook attachment, knead the dough for 6-8 minutes, then turn it into a lightly greased bowl.

Step 3: Let rise. Cover with greased cling wrap or a damp towel and allow it to rise for 1-2 hours.

Shape, Rise, & Bake The Whole Wheat Bread

Step 4: Transfer the dough. Once it has roughly doubled in size, punch it down approximately halfway and turn it out onto a lightly floured surface (the dough will be relatively wet and sticky).

Step 5: Shape. Shape into a log or loaf to fit your loaf pan (8½x4½ inches), then transfer into your lightly greased loaf pan or place on a baking sheet lined with parchment paper.

Step 6: Rise. Cover loosely with your greased cling film or damp towel and allow to rise for an additional 1-2 hours.

Step 7: Preheat. When the dough is about halfway risen, preheat your oven to 350ºF (175ºC/Gas Mark 4).

Step 8: Bake. Bake for 20 minutes, then cover with aluminum foil and bake for an additional 15 - 20 minutes or until the internal temperature of the bread is 190ºF (88ºC).

Step 9: Cool. Remove from the oven and transfer out of the loaf pan to a wire cooling rack. Allow to cool completely before serving. Slice and enjoy!

💭 Angela's Pro Tips & Recipe Notes

• Use the same measuring cups. Melt and cool your butter in a measuring cup, then pour the honey into the same measuring cup so that it slides right out (no scraping needed).
• Wait for the dough to be ready. When it is ready to transfer to a working surface, the dough should cling to your dough hook and pull away from the sides of the bowl.
• Use minimal flour. Be careful not to work too much flour into the dough from the work surface; just dust the dough with enough flour so that it is no longer tacky to the touch.
• Let rise accordingly. You only want 100% whole wheat bread dough to rise to about 75 - 80% of being doubled during the second rise.
• Add butter. You can rub the baked crust with butter before it cools if desired.

🙂 😀 Testimonials

This bread quickly became my go-to sandwich bread! My family loves it so much that I make it every week!

Linda from Texas

>>>See All Of My Recipes Here!<<<

🥡 Storing

Store your bread tightly wrapped in plastic wrap at room temperature for 2-3 days.

If you need to store it for longer, wrap it in two layers of plastic wrap and then place it into a zip-top storage bag. The bread can be frozen for up to three months.

📖 Recipe Card

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