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Home » Recipes » Breads

Last Updated: Mar 11, 2024 by Angela Latimer · 4 Comments

Homemade Whole Wheat Bread

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This easy homemade whole wheat bread from scratch recipe is definitely one to master for wonderful sandwich bread and superb rolls too!!
This easy homemade whole wheat bread from scratch recipe is definitely one to master for wonderful sandwich bread and superb rolls too!!

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.

Square image of sliced whole wheat bread with butter.
This easy homemade whole wheat bread recipe is made from scratch is one to master for wonderful sandwich bread and superb rolls too!!
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.

whole wheat bread dough clinging to the dough hook before transferring to a working surface
whole wheat bread dough before kneading by hand
whole wheat bread dough being kneaded before rising
whole wheat bread dough greased and ready to rise in an oiled bowl

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).

wheat bread dough punched down after rising

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.

whole wheat bread dough transferred to working surface and ready to shape into a loaf

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.

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!

📖 Recipe Card

Square image of sliced whole wheat bread with butter.
Print Recipe Leave A Comment
Love This Recipe?Click On A Star To Rate It!
5 from 11 reviews

Whole Wheat Bread Recipe

Easy whole wheat bread from scratch recipe is a homemade go-to in my home that my family loves slicing up! I usually bake this whole wheat bread in double batches so the second loaf can go in the freezer. It is perfectly suited for slicing for sandwich bread and is one of the easier dough methods, with all ingredients added once after a couple of minutes of dissolving your yeast!
Author | Angela Latimer
Servings: 16 servings
Calories: 126kcal
Prep 12 minutes minutes
Cooking 40 minutes minutes
Rising Time 2 hours hours
Total Time 2 hours hours 52 minutes minutes
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Ingredients
 

  • 1¼ cups lukewarm water (105-110 degrees F)
  • 1 packet active dry yeast
  • 3 tablespoon butter (melted, cooled)
  • ¼ cup honey
  • 3½ cups whole wheat flour
  • 1 teaspoon salt

(Note: 2x or 3x only changes the ingredient list)

Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela

Instructions
 

  • In your stand mixer bowl, dissolve the 1 packet active dry yeast in 1¼ cups lukewarm water for 3-5 minutes. Once dissolved, add all of the remaining ingredients (3 tablespoon butter,¼ cup honey, 3½ cups whole wheat flour, 1 teaspoon salt) and mix thoroughly.
  • With the dough hook attachment, knead the dough for 6-8 minutes then turn into a lightly greased bowl. Cover with greased cling wrap or a damp towel and allow to rise for 1-2 hours.
  • Once the dough has roughly doubled in size, punch down the dough approximately half way and turn out onto a lightly floured surface (the dough will be relatively wet and sticky). Be careful not to work too much flour into the dough, just dust the dough with the flour enough so that is no longer tacky to the touch.
  • Shape into a log or loaf to fit your loaf pan (8 ½ x 4 ½ inches) then transfer into your lightly greased loaf pan or place on a baking sheet lined with parchment paper. Cover loosely with your greased cling film or damp towel and allow to rise for an additional 1-2 hours.
  • When the dough is almost done rising, preheat your oven to 350℉ (175℃). Bake for 20 minutes (I usually rotate halfway for even cooking), then cover with aluminum foil and continue to bake for an additional 15-20 minutes or until the internal temperature is 190℉ (88℃).
  • Remove from the oven and transfer the baked whole wheat loaf to a wire cooling rack to cool completely before serving. (optional, you can rub the crust with butter before it cools if desired)

Nutrition

Calories: 126kcal (6%) | Carbohydrates: 23g (8%) | Protein: 4g (8%) | Fat: 3g (5%) | Saturated Fat: 1g (6%) | Cholesterol: 6mg (2%) | Sodium: 165mg (7%) | Potassium: 102mg (3%) | Fiber: 3g (13%) | Sugar: 4g (4%) | Vitamin A: 67IU (1%) | Calcium: 10mg (1%) | Iron: 1mg (6%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Bread Recipes, Yeast Bread Recipes
Cuisine American

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    5 from 11 votes (11 ratings without comment)

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  1. Helen says

    March 10, 2023 at 10:34 pm

    När du säger kopp är det en ”American cup” measurement som du använder för att mäta mjöl och vatten ?

    "When you say cup, is it an "American cup" measurement that you use to measure flour and water?"

    Reply
    • Angela @ BakeItWithLove.com says

      March 10, 2023 at 10:41 pm

      Den är baserad på amerikanska standardmått (de flesta recept på sajten har både amerikanska och metriska). Kom ihåg att vi mäter flytande och torra koppar med olika redskap.
      1 vätskekopp = 237 ml
      1 torr kopp = 240 gram

      "It is based on US standard measurements (most recipes on the site have both US and metric). Remember that we measure liquid and dry cups with different utensils.
      1 liquid cup = 237 ml
      1 dry cup = 240 grams"

      Reply
  2. Alexandra Olofsson says

    February 24, 2023 at 11:20 pm

    Hej:) kan man kalljäsa detta bröd under natten:)?

    "Hi:) can you cold ferment this bread overnight:)?"

    Reply
    • Angela @ BakeItWithLove.com says

      February 25, 2023 at 12:05 am

      Ja, absolut! Se bara till att ge tillräckligt med tid för degen att värmas till rumstemperatur innan gräddning. Tack för att du frågar!

      "Yes, most definitely! Just be sure to give adequate time for the dough to warm to room temperature before baking. Thanks for asking!"

      Reply

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Author bio photo with cake.

Hi there, I'm Angela

I am an avid vintage cookbook collector, cook, baker, and total foodie. I love sharing new, fun, creative recipes and great classic recipes, just like my Grandma used to make! Every recipe on BIWL is tested to ensure that cooks of any experience level can succeed.

Welcome to Bake It With Love. Enjoy!

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