Jamielyn Nye
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It’s easy to make whole wheat bread! This no-fail homemade bread recipe bakes up golden brown into a wholesome loaf with a soft, hearty texture perfect for sandwiches.
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Table of Contents
- Best Soft Whole Wheat Bread
- Whole Wheat Bread Ingredients
- How to Make Whole Wheat Bread
- Expert Tips
- FAQs
- Favorite Ways to Serve
- Storage and Freezing Homemade Wheat Bread
- More Bread Recipes
- Whole Wheat Bread Recipe Printable Recipe
Best Soft Whole Wheat Bread
This whole wheat bread recipe is adapted slightly from my favorite homemade white bread,which has gotten thousands of rave reviews over the years. This whole wheat version is a tad healthier, without skimping on flavor!
I know making your own bread can seem intimidating, but just like my French bread this recipe has easy-to-follow instructions that results in delicious, flavorful whole wheat bread. It’s hard to go back to store-bought bread after trying this homemade version!
Whole Wheat Bread Ingredients
Find the fullprintable recipewith specific measurements below.
- Warm water: Warm water helps activate the yeast, aim for water that is around 105°F. If the water is too hot, it could kill the yeast.
- Yeast: I like to use active dry yeast as opposed to instant yeast as the bread develops more flavor during a slower rise.
- Sugar: This feeds the yeast and adds a small touch of sweetness. I love coconut sugar but you can substitute with white sugar or honey.
- Butter: Unsalted butter will add richness to the bread. It will need to be melted.
- Salt: Adjust salt if your butter is salted.
- Honey: Honey and whole wheat taste really great together!
- Evaporated milk: Milk helps yield a softer bread.
- Flour: I use a combination of whole wheat flour and all-purpose flour for a lighter, fluffier bread. You can use all whole wheat flour or all white whole flour if preferred.
How to Make Whole Wheat Bread
- Proof the yeast. Add yeast and sugar to a small bowl, then pour warm water on top. Let sit until the mixture begins to foam and bubble, about 10 minutes.
- Liquid ingredients. Add melted butter, honey, evaporated milk and salt in a large bowl. Pour the yeast mixture once bubbly and mix.
- Measure the flour. Then add 3 cups flour (and wheat gluten if using). Knead with your hands or use a bread hook in a stand mixer. Keep adding 1 cup flour in at a time and mix. When you get to 5 cups of flour in the bowl, add flour in 1/2 cup increments until the dough no longer sticks to the sides.
- First rise. Form into a ball, coat with butter then place in a buttered bowl and cover with a warm clean kitchen towel. Set in a warm draft free area and allow it to rise until doubled.
- Knead. When the bread dough has risen over the bowl, punch it down then transfer to a floured work surface. Knead for 2 to 3 minutes.
- Shape. Cut dough into two pieces and roll both out into the shape of a rectangle. Then roll the dough up and tuck the ends under. Place into 2 greased bread pans.
- Second rise. Let rise again until both look like a good loaf size.
- Bake. Place both loaves in the oven and bake at 375°F for about 25 to 35 minutes, or until golden. Coat top with butter and move to a cooling rack before slicing.
Expert Tips
- Vital wheat gluten: I have found this is the secret to amazing wheat bread! Just 3 Tablespoons added to the dough helps lighten the texture and results in a softer loaf.
- A faster rise: To help your dough rise faster, cover the bowl with a warm towel and set it by a window, on top of a heating pad or in the oven at 170°F with a small pan of water.
- Doubled in size: Make sure your dough is doubled in size before touching it after the first rise is completed.
- Vegan whole wheat bread: For a soft wheat bread that is vegan, just replace the butter 1:1 with a vegan butter substitute. Simmer dairy free milk until reduced by half or use water. Replace honey with brown sugar, agave or maple syrup.
- Soft top: After the bread is done baking, rub butter on the hot top to soften the crust.
- Practice patience. Execute some patience during bread making and also while waiting for it to cool before slicing. Don’t rush it and the results will be a beautiful loaf of homemade bread!
FAQs
How long to knead the dough?
Depending on if you are using a mixer with a dough hook or not, the time will vary slightly. If you are using your hands to knead the dough, it will take about 10 minutes. With a dough hook and stand mixer it will take about 8 minutes.
Your dough is ready when it is smooth and elastic. A good way to test if it is ready is to perform the windowpane test! Test a small amount of dough by stretching it thin. If you can see through it, like a window, your dough is ready.
How long does the dough need to rise?
This will depend on the temperature of your home as well as the time of year could affect this as well. You will need to plan time for the bread to rise two times. The first rise should take about an hour to an hour and half. It will be doubled in size when ready. After the second rise, the bread should also be doubled in size. A good way to tell this is that it will be slightly risen above the top of the loaf pan.
What type of flour is best to use?
I’ve found that the key to create the perfect flavor is by adding 2 cups of white flour to the whole wheat flour. For the white flour you can use either all–purpose flour or bread flour.
If you’d prefer to use all whole wheat flour – I’ve made it several times that way and it’s still delicious, just a little more dense in texture. Another option would be to use all white wheat flour.
What pan should I use to bake bread?
I have made this recipe in both an 8×4 or 9×5 metal bread pan. You can also use a silicone loaf pan or a glass loaf pan. The baking time may increase or decrease depending on the type of pan used.
How to know when the bread is done baking?
Bread is done baking when the bottom sounds hollow. You can also use an instant read thermometer. If the instant-read thermometer reads 190°F your bread is done.
Favorite Ways to Serve
While a simple PB&J sandwich or smear of butter and honey is a favorite, there are many ways we love to enjoy this whole wheat bread recipe!
- Spread strawberry jam on top
- Avocado toast
- Egg salad sandwich with homemade egg salad
- Chicken Salad
- Grilled cheese
- French toast
Storage and Freezing Homemade Wheat Bread
- To store: Place in a zip top bag or airtight container and store for up to 1 week. You can also wrap the loaf in foil, just make sure it’s wrapped tightly so that it doesn’t get stale.
- To freeze: Wrap in foil or plastic wrap, then place in a freezer bag. Store in freezer for up to 3 months.
More bread recipes you will love include this recipe for brioche bread, artisan bread and easy Dutch oven bread.
More Bread Recipes
Browse all- Soft Homemade Pretzels
- Olive Garden Breadsticks Recipe
- Easy Bread Bowl Recipe
- The BEST Dinner Rolls
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Whole Wheat Bread Recipe
4.98 from 67 votes
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Author: Jamielyn Nye
It's easy to make whole wheat bread! This no-fail homemade bread recipe bakes up golden brown into a wholesome loaf with a soft, hearty texture perfect for sandwiches.
Prep Time: 20 minutes mins
Cook Time: 25 minutes mins
Rising Time: 1 hour hr 30 minutes mins
Total Time: 2 hours hrs 15 minutes mins
Servings: 32 (2 loaves)
Video
Ingredients
- 2 cups warm water
- 1 Tablespoon active dry yeast
- 3 Tablespoons coconut sugar , can substitute with white sugar or honey
- ¼ cup melted butter
- 1 Tablespoon salt
- ¼ cup honey
- ½ cup evaporated milk
- 3-4 cups whole wheat flour , can also use all white whole wheat flour
- 2 cups all-purpose flour , can also use all white whole wheat flour
- 3 Tablespoons vital wheat gluten , optional
- 2 Tablespoons butter , melted (for topping)
Instructions
Place the yeast and sugar in a small bowl. Pour the warm water (not too hot) over the yeast mixture and let it sit for about 10 minutes, or until nice and bubbly.
Combine the melted butter, honey, evaporated milk and salt into a large mixing bowl. When your yeast mixture is ready, add them together and mix.
If you are using a stand mixer, attach the bread hook and then pour in 3 cups of flour (and the wheat gluten if using). Stir/knead it as well. Then add in 1 cup of flour at a time and mix. When you get to 5 cups of flour in the bowl, add in 1/2 cup more of flour at a time until the dough is no longer sticking to the sides. You’ll know it’s ready when your fingers no longer stick to the dough.
Then coat the ball of dough and sides of the bowl with butter and cover the bowl with a warm towel. Set by the window and allow it it rise (about 1-1.5 hours). When it has risen over the bowl, punch it down and place on a floured surface.
Knead the dough for 2-3 minutes.
Cut dough into two pieces and roll both out into a rectangle. Roll the dough up and tuck the ends under. Then place into 2 greased bread pans (8×4 or 9×5 will work).
Let the bread rise again, and when it looks like a good loaf size, place them in the oven at 375°F for 25-35 minutes. When the bread is done, it will sound hollow when tapped on. Coat the top with butter and remove onto a cooling rack.
Notes
Flour: I like to do a mix of flours for the texture, but you could replace the wheat and white and just use a white whole wheat flour if preferred.
Vital Wheat Gluten: This is added to whole wheat bread to improve the bread’s structure and elasticity, as whole wheat flour has less gluten than white flour. It helps the bread rise better and maintain a lighter, more appealing texture. If you don’t have any, you can leave out, but I would use half all-purpose flour.
Storage: Store leftover bread in a brown bag on the counter for 3-5 days or freeze up to 3 months.
Nutrition
Calories: 106kcal | Carbohydrates: 17g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 244mg | Potassium: 62mg | Fiber: 1g | Sugar: 3g | Vitamin A: 75IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 0.8mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Course: bread
Cuisine: American
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Bread, Freezer-Friendly, Nut-Free, Vegetarian, Yeast Bread
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is also the author of the I Heart Naptime Cookbook. Here you will find easy family-friendly recipes for every occasion.
More about Jamielyn Nye
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Add a comment
63 comments
- Vicki
Yum! This wheat bread delicious!
- Reply
- Dorothy N
Can you use Better for Bread flour instead of all-purpose flour?
- Reply
- Jamielyn Nye
I haven’t tested that flour, but let us know how it goes :)
- Reply
- Ellen
I love this as written, but I’ve also added 2 T cinnamon and 1/2 c raisins after the first 2 cups of flour. Continue as written and bake as usual. Yummy!
- Reply
- Wendy
So, all purpose flour works better than bread flour for this version of bread?
- Reply
- I Heart Naptime
Yes, for this recipe all purpose flour works great!
- Reply
- Rob
This recipe has become my ‘go-to’ for whole wheat bread. I subbed Almond milk for the evap milk. Also cut the recipe in half because I bake in my Ninja Foodi (325f for 30 min +/-). This time I included dried cherries in the rising. If I think of it I’ll post how that goes…
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