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
Nutrition
- Serving Size: 1 slice (approximately 1/12th of loaf)
- Calories: 158
- Sugar: 3g
- Sodium: 196mg
- Fat: 3g
- Saturated Fat: 0.3g
- Unsaturated Fat: 3g
- Trans Fat: 0.01g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: whole wheat bread, homemade bread, healthy bread, easy bread recipe, 100% whole wheat, baking bread
