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Whole Wheat Bread

Our easy Whole Wheat Bread recipe is light and soft and made with 100% whole wheat flour and sweetened with honey.

Prep Time
1 hr 20 mins
Cook Time
20 mins
Total Time
1 hr 50 mins
Servings: 20
Calories: 162 kcal
Course: Side Dish , Appetizer , Snacks
Cuisine: American

Ingredients

  • 6-7 cups white whole wheat flour*
  • 2 3/4 cups + 2 Tablespoons warm water
  • 1 1/4 Tablespoons instant yeast* , or active dry yeast
  • 1 Tablespoon vital wheat gluten*
  • 1 Tablespoon salt
  • 1/4 cup unsalted butter , melted
  • 1/3 cup honey
  • 2 Tablespoons plain greek yogurt , or sour cream

Instructions

    Cup of Yum
  1. To a Mixing Bowl or Stand Mixer: Add 4.5 cups wheat flour and yeast and stir to combine. Add warm water and mix.
  2. Cover and allow to rest for 15 minutes.
  3. Add vital wheat gluten, salt, melted butter, honey, Greek yogurt and mix well. 
  4. Knead: Add 1 1/2 cups of flour and mix. Mix well and watch the dough; it should begin to pull away from the sides of the bowl. If needed, add more flour, a little at a time, until it does. Knead the dough with your stand mixer for 5 minutes (or by hand for 10 minutes). The dough should be smooth and elastic.
  5. Prepare Pans: Spray bread pans with non-stick cooking spray and line the bottom of the pans with parchment.
  6. Shape: Turn dough out onto a lightly greased or floured countertop and divide it into two equal pieces. Press each portion into a rectangle about 9 inches long and then roll tightly into a log. Place in prepared pans.
  7. Rise: Cover with a lightweight kitchen towel and rise for about an hour, or until the dough is rounded over the tops of the pans. *See notes for quick rise trick.
  8. Bake: Place both bread pans on the middle rack of a cold oven. Turn the oven to 350 degrees F and bake for 30-38 minutes, until the tops are golden. 
  9. Remove from oven and smooth a stick of cold butter over the tops of the hot bread. Invert bread onto a wire cooling rack to cool completely.
  10. Store leftover bread in a bread bag on the countertop for up to 3 days, or in the fridge. See notes, for freezing instructions.

Notes

  • Whole Wheat Flour: I recommend White Whole Wheat Flour (same nutrients as hard/red whole wheat, with lighter taste and texture). 
  • White Whole Wheat Flour
  • Vital Wheat Gluten found in the baking aisle. Whole wheat flour is low-protein, so this is essential to add softness and structure. 
  • Vital Wheat Gluten found i
  • Yeast must be fresh/new or the bread dough won't rise as it should. You can use active dry yeast or instant.
  • Yeast must be
  • Honey: could substitute agave or granulated sugar.
  • Favorite Loaf Pans: These 8.5x4.5 inch loaf pans are my favorite because the bread bakes taller. A 9x5 inch loaf pan will also work.
  • Favorite Loaf Pans
  • 5x4.5 inch loaf pans
  • 9x5 inch loaf pan
  • Quick Rise Tip: Heat oven to 200 degrees F, then turn it OFF. Place bread pans in the oven (uncovered) and leave oven door open a crack. Allow bread to rise for 20-30 minutes, until domed just above the top of the pans. Leave the bread in the oven while you preheat it to 350 degrees F. Bake bread for about 30 minutes.
  • Heat oven to 200 degrees F, then turn it OFF. Place bread pans in the oven (uncovered) and leave oven door open a crack. Allow bread to rise for 20-30 minutes, until domed just above the top of the pans. Leave the bread in the oven while you preheat it to 350 degrees F. Bake bread for about 30 minutes.
  • Stand Mixer: I’ve always loved my Bosch mixer but have heard great things about Ankarsrum mixers. Knead the bread by hand if you don’t have a stand mixer. 
  • Bosch mixer
  • Bread Machine: Cut recipe in half for one loaf and make in your bread machine.
  • Storage Instructions: Store bread in a bread bag at room temp up to 3 days, or in the fridge.
  • Freezing Instructions: Transfer cooled bread to a freezer safe bag and keep in the freezer for up to 3 months. To thaw, set it on the counter until it comes to room temperature.

Nutrition Information

Calories 162kcal (8%) Carbohydrates 31g (10%) Protein 5g (10%) Fat 3g (5%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 1g Cholesterol 6mg (2%) Sodium 352mg (15%) Potassium 139mg (4%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 74IU (1%) Vitamin C 1mg (1%) Calcium 16mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 20Serving

Amount Per Serving

Calories 162

% Daily Value*

Calories 162kcal 8%
Carbohydrates 31g 10%
Protein 5g 10%
Fat 3g 5%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Trans Fat 1g 50%
Cholesterol 6mg 2%
Sodium 352mg 15%
Potassium 139mg 3%
Fiber 4g 16%
Sugar 5g 10%
Vitamin A 74IU 1%
Vitamin C 1mg 1%
Calcium 16mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.