If you’ve ever dreamed of baking your own nourishing, delicious bread right at home, this 100% Whole Wheat Bread (Single Loaf Recipe) is an absolute game-changer. It’s wonderfully satisfying, wholesome, and packed with that hearty, nutty flavor you crave from whole wheat flour. Whether you’re a beginner trying your hand at bread or a seasoned baker looking for a trusty everyday loaf, this recipe delivers reliable, soft, and flavorful bread with a crisp crust that’s perfect for sandwiches, toast, or just eating plain. Plus, making bread from scratch adds such joy to your kitchen routine, and nothing beats the aroma of fresh-baked whole wheat bread filling your home.

Ingredients You’ll Need

100% Whole Wheat Bread (Single Loaf Recipe) Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe is how simple and natural the ingredients are. Each one plays a vital role in creating that perfect texture, rich flavor, and golden crust that make whole wheat bread so special. From the slightly sweet touch of honey to the smooth richness of oil, these ingredients come together to make your loaf truly shine.

3 ¼ cups whole wheat flour: The heart of the bread, offering wholesome flavor and nutrients; stone-ground or white whole wheat flour both work beautifully.
1 ¼ cups warm water: Activates the yeast and hydrates the flour for the perfect dough consistency.
2 ½ teaspoons instant yeast: Quick and easy for reliable rising; you can also use active dry yeast, which just needs proofing first.
¼ cup honey: Adds a comforting sweetness and helps keep the bread moist.
3 tablespoons oil: Keeps the crumb tender and soft while enriching the flavor.
1 ½ teaspoons salt: Enhances all the flavors and keeps the yeast activity in check for a balanced rise.

How to Make 100% Whole Wheat Bread (Single Loaf Recipe)

Step 1: Proof Your Yeast (If Using Active Dry)

Start by mixing warm water with honey in a large bowl or your stand mixer’s bowl. Sprinkle the active dry yeast over the surface and let it sit for about 5 minutes. You’ll see it bubble and foam—that’s a sign your yeast is alive and ready to work. If you’re using instant yeast, you can skip this step since it mixes directly with your dry ingredients.

Step 2: Combine the Ingredients

Next, add your whole wheat flour, yeast (whether proofed or instant), oil, and salt into the bowl. Stir everything together until the dough begins to pull away from the sides. This is where the magic of bread making begins as all these simple ingredients start turning into a beautiful, pliable dough.

Step 3: Knead the Dough

Time to get those hands moving! Knead the dough on a lightly floured surface for 6 to 7 minutes until it’s smooth and elastic. If you’re using a stand mixer, a dough hook on medium speed kneads the dough in about 5 to 7 minutes. Feel free to add a tablespoon of flour or a splash of water if your dough feels too sticky or too dry—it should be soft but manageable.

Step 4: First Rise

Place your kneaded dough in an oiled bowl, cover it loosely, and set it somewhere warm for 1 to 2 hours. This rise might not double the dough in size, but it will puff up and become soft and springy. I love using a simple trick of placing the dough and a cup of warm water inside the microwave to create the perfect warm environment—no expensive tools needed.

Step 5: Shape the Loaf

Once risen, gently deflate your dough and shape it into an 8-inch log, sealing the seams tightly. Lay it seam side down in your oiled 8 ½ x 4 ½ inch loaf pan. This shaping step gives your bread that classic form and ensures even baking.

Step 6: Second Rise

Cover the loaf and let it rise again for 1 to 2 hours until the center is about an inch above the pan’s rim. Near the end of this rise, preheat your oven to 350°F. This leisurely second rise is key for a light, tender crumb and a perfect sturdy loaf.

Step 7: Bake the Bread

Pop your beautifully risen loaf into the oven and bake for 35 to 40 minutes. Keep an eye on it—if the crust starts browning too fast, tent foil over the top after 20 minutes to protect it. The bread is done when a thermometer reads between 180° and 190°F inside. Let it cool completely on a rack before slicing for the best texture. Brushing the warm crust with melted butter or olive oil adds a delightful flavor and a lovely shine as it cools.

How to Serve 100% Whole Wheat Bread (Single Loaf Recipe)

Garnishes

This bread’s hearty flavor shines on its own, but a slather of creamy butter, a drizzle of honey, or a sprinkle of flaky sea salt can elevate it beautifully. Toast it lightly and spread on ripe avocado or your favorite nut butter for a delicious start to the day.

Side Dishes

Whole wheat bread pairs wonderfully with soups and stews, adding a wholesome touch to your meal. It’s also a perfect companion to fresh salads, cheese boards, or even spicy chili—a sturdy yet tender base to soak up every bite.

Creative Ways to Present

Slice your loaf thick for open-faced sandwiches topped with roasted veggies or smoked salmon. Or cube it and toast the slices to make crunchy croutons. For a fun twist, make grilled cheese sandwiches using sharp cheddar or melty mozzarella—this bread holds up beautifully and adds extra depth with every bite.

Make Ahead and Storage

Storing Leftovers

Wrap your leftover 100% Whole Wheat Bread (Single Loaf Recipe) tightly in plastic wrap or a bread bag to keep it fresh at room temperature. It should stay soft and flavorful for several days without drying out, making it easy to enjoy throughout the week.

Freezing

If you won’t finish your bread quickly, freezing is a fantastic option. Slice first for convenience, then place in a freezer-safe bag, squeezing out as much air as possible. When you want a slice (or two), thaw them at room temperature or pop them straight into a toaster for warm bread in minutes.

Reheating

To bring your slices back to life, toast them lightly or warm them in a 300°F oven for 5 to 10 minutes. A little brushing of butter before warming adds richness and helps refresh the crust’s crispness. Your homemade bread will feel and taste as fresh as the day you baked it.

FAQs

Can I use white whole wheat flour in this recipe?

Absolutely! White whole wheat flour is a great choice if you want a lighter color and milder flavor while still enjoying whole grain benefits. It works wonderfully in the 100% Whole Wheat Bread (Single Loaf Recipe).

Why didn’t my dough double in size during rising?

Whole wheat flour is heavier than white, so the dough often doesn’t double fully. As long as the dough has puffed up noticeably and looks soft and airy, your bread will turn out fantastic.

Can I substitute honey with another sweetener?

Yes, you can swap honey with maple syrup or agave nectar in equal amounts. These will maintain sweetness and moisture, keeping your loaf tender and flavorful.

Do I need to use oil in the dough?

While oil adds tenderness and improves shelf life, you can reduce or omit it if you prefer a leaner loaf. Just know the bread might be a bit drier and less soft.

How do I know when my bread is fully baked?

The best way is to use a digital thermometer, aiming for an internal temperature between 180° and 190°F. If you don’t have one, tap the bottom of the loaf—it should sound hollow when fully baked.

Final Thoughts

Once you try this 100% Whole Wheat Bread (Single Loaf Recipe), it’s hard to go back to store-bought. The satisfaction of pulling a warm, golden loaf from your oven is priceless, and the wholesome, delicious bread you create will become a staple in your kitchen. Give it a whirl—you’ll be amazed how simple, yet rewarding homemade bread can be!

100% Whole Wheat Bread (Single Loaf Recipe) Recipe

★★★★★

5 from 28 reviews

Author: Julian
Total Time: 2 hours 55 minutes
Yield: 1 loaf (12 servings) 1x
Diet: Vegetarian

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Description

Make your own delicious and nourishing 100% whole wheat bread with this easy and beginner-friendly recipe. Perfect for homemade sandwiches or toast, this bread combines wholesome whole wheat flour, honey, and oil for a soft yet hearty loaf that’s delightful any time of day.

Ingredients

Scale

Dry Ingredients

3 ¼ cups whole wheat flour (plus 1–2 tablespoons as needed)
1 ½ teaspoons salt
2 ½ teaspoons instant yeast or 1 package active dry yeast

Wet Ingredients

1 ¼ cups warm water
¼ cup honey
3 tablespoons oil

Instructions

Proofing Active Dry Yeast: If using active dry yeast, add warm water and honey to a large bowl or stand mixer bowl. Sprinkle the yeast over the top and let it sit for 5 minutes to activate. Skip this step if using instant yeast.
Combine the Ingredients: Add the whole wheat flour, salt, honey, oil, and instant yeast (or proofed active dry yeast) into the mixing bowl. Stir until the dough begins to pull away from the sides.
Knead the Dough: For hand kneading, transfer dough to a lightly floured surface, oil your hands, and knead for 6–7 minutes until smooth. For stand mixer, use the dough hook and knead at medium speed for 5–7 minutes. Adjust with flour or water if needed.
First Rise: Place the dough in an oiled bowl, cover, and let rise in a warm place for 1–2 hours until puffy but not necessarily doubled.
Shape the Loaf: Lightly oil an 8 ½ x 4 ½ inch loaf pan. Gently deflate the dough, shape into an 8-inch log, pinch the seam and ends tight, and place seam side down in the pan. Cover loosely.
Second Rise: Let the dough rise 1–2 hours until it crowns about 1 inch above the pan rim. Preheat oven to 350°F near the end of rising.
Bake the Bread: Uncover and bake for 35–40 minutes until internal temperature reaches 180–190°F. Optional: tent foil after 20 minutes to prevent over-browning.
Cool and Finish: Remove bread from pan and cool completely on a wire rack before slicing. Optional: brush warm bread with melted butter or olive oil for a flavorful crust.

Notes

Whole Wheat Flour: Regular whole wheat, whole wheat bread flour, or white whole wheat flour all work well. Stone-ground whole wheat flour is preferred.
Flour Adjustment: Adjust flour amounts as needed for a dough that pulls away from the bowl and is easily handled.
Storage: Wrap cooled bread and store at room temperature for several days or freeze for longer shelf life.
Bread Rising Tip: Create a warm proofing environment by placing a cup of warm water alongside the covered dough inside the microwave (turned off) for consistent rising.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Bread
Method: Baking
Cuisine: American