Whole Wheat Bread

I am a bread lover and while I normally prefer homemade white bread this whole wheat bread hits the spot as well when I want something a little more healthy.

Growing up, white bread was all I would ever eat, haha, but as my taste buds matured, I learned to appreciate, whole wheat bread, several grain bread, etc. I enjoy the different flavor profiles that each kind of bread brings to my palette.

If you can make white bread you can definitely make this whole wheat bread. It is super easy to make using normal everyday ingredients.

Whether you like homemade bread for sandwiches, French Toast, etc. try this yummy bread out. If I can do it, you can do it. Let’s get baking!

Step 1: Gather the ingredients

In order to make this yummy whole wheat bread at home you need the following ingredients:

• Water – I always use filtered water, because my tap water doesn’t taste very good.
• Sugar
• Yeast – Active dry, instant, or rapid-rise yeast.
• Oil – You can use vegetable, canola, olive, coconut, etc. Or you can also use butter instead.
• Honey
• Maple syrup – Or you can use molasses.
• Salt
• Whole wheat flour – You may also use a combination of whole wheat and while bread flour.

Tools

• Bowls
• Wooden spoon
• Whisk or fork
• Plastic wrap
• Damp towel
• 5×9 bread pans
• Dough cutter or knife
• Kitchen spray or shortening

Step 2: How to make whole wheat bread at home

Begin by starting the yeast. Heat the water between 105 F and 115 F or 40 to 44 C. I usually just do that in the microwave, but you can also heat the water up on the stovetop.

Add a teaspoon of the sugar to the warm water and then sprinkle in the yeast. Mix it up a bit with a fork or whisk and then let it sit for 5 to 10 minutes until it gets nice and foamy. If after 10 minutes the yeast mixture is not foamy, start again, either the yeast is old/bad, or the water wasn’t hot enough or it was too hot.

Once the yeast has activated, add in the oil or if you would like to use softened/melted butter you can do that, maple syrup or molasses, and the honey. Whisk to combine everything well.

Add one cup of the flour along with the salt and mix it in with a whisk. Put the whisk aside and switch to a wooden spoon. Or you can use a stand mixer with a dough hook as well. Add in the flour a cup at a time, don’t just dump all of the flour in at once. It may not all be needed.

Keep adding flour and mixing until a nice dough forms that is slightly tacky/sticky.

Step 3: Finish the whole wheat bread dough

Pour the dough out onto a floured surface and begin kneading the dough. Fold it over onto itself, then press down and out with your palm, stretching the dough and exercising the gluten. Or use a stand mixer to knead the dough. Knead the dough for 8 minutes.

To this day I still enjoy hand kneading dough. It relaxes me, gives me a bit of a workout, and is somewhat therapeutic.

Add additional flour as necessary to keep it the dough from sticking to the counter or your hands. The dough should be nice and springy to the touch.

Once done kneading, place the dough in a large bowl, with a tiny bit of oil. Or spray the bowl with kitchen spray. Make sure the ball of dough gets lightly covered in the oil. Cover the bowl with plastic wrap or a damp cloth and allow the dough to rise, in a warm place, for at least an hour, or until doubled in size.

I love using my dough proofer anytime I have a dough that needs to rise. It creates the perfect temp and humidity for rising dough. If you want to watch a review video of the one I have you can watch it here.

Step 4: Form the bread loaves

Punch the risen dough dough and then divide the dough in half. Form each half of dough into a loaf shape, then place them greased 5×9-inch bread loaf pans. Use cooking spay or some shortening on the pan. If you want the bread to rise higher and have a bigger dome, you can use 4×8 pans as well.

Cover the pans loosely with plastic wrap and allow the whole wheat bread dough loaves rise for an hour.

Step 5: Bake the whole wheat bread loaves

Preheat the oven to 350 F/176 C. Once preheated remove the plastic from the risen dough loaves. You may baste the tops with an egg wash if you like.

Place the pans on the middle rack in the oven, and bake for 35 to 40 minutes. They will get nice and golden brown on top and sound a bit hollow when you thump them with the back of your finger.

Once baked, remove them from the oven and allow them to cool for 5 to 10 minutes in the pans. Then place them on wire racks to cool completely.

Cut into that yummy freshly baked whole wheat bread and serve up a slice. Add some butter, honey, jelly, etc. Enjoy!

How long does homemade whole wheat bread last?

If stored in an airtight container, plastic bag, wrapped in foil, or in a bread box, the bread will stay fresh 4 to 5 days. Or you can store it in the fridge for 10 to 12 days. You may also freeze the bread for a few months.

Here are some other bread recipes you may like:

Easy Homemade Biscuits

Dinner Rolls

Homemade Soft Pretzels

Cinnamon Roll Twist Bread

Homemade Hamburger Buns

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5 from 4 votes

Whole Wheat Bread

If you are a bread lover and want something a little more healthy, give this soft homemade whole wheat bread a try. If is very easy to make, if I can do it, you can do it.

Prep Time25 minutes mins

Cook Time40 minutes mins

Rising time2 hours hrs

Total Time3 hours hrs 5 minutes mins

Course: Bread, Side Dish

Cuisine: American, European

Keyword: healthy, soft, yeast

Servings: 24 slices

Calories: 159kcal

Author: Matt Taylor

Equipment

• Bowls
• Wooden spoon
• Whisk or fork
• Plastic wrap
• Damp towel
• 5×9 bread pans
• Dough cutter or knife
• Kitchen spray or shortening

Ingredients

• 2 3/4 cups of water 650mL
• 2 tsp. of granulated sugar 10g
• 1/3 cup of oil canola, olive, vegetable, coconut (78mL)
• 1/3 cup of honey 113g
• 2 Tbsp. of maple syrup or molasses 43g
• 1 Tbsp. of salt 17g
• 6 to 6 1/2 cups of whole wheat flour 720g – 780g (may need a little more)
• 4 tsp. of active dry yeast 12g
• oil for greasing bowl

Instructions

• Add the water to a medium bowl and heat it up between 105 and 115 F (40 to 44 C.) Use the microwave or a pot on the stovetop. The water should feel like warm bathwater. Add about a teaspoon of the sugar to the water along with the yeast. Use a fork or whisk and mix it into the water. Allow the yeast to sit until it gets nice and foamy.
• Now add in the other liquid ingredients, oil, maple syrup or molasses, and honey. Use a whisk or wooden spoon to mix it together.
• Next, add in one cup of the whole wheat flour along with the salt. Whisk it into the wet ingredients. Put the whisk away and switch to a sturdy wooden spoon. Or use a stand mixer. Add more flour a cup at a time mixing it in until a slightly sticky/tacky dough forms. Don't just dump all the flour in at once. You may not need it all.
• Place the dough on a floured surface and knead it for 8 minutes, adding more flour as necessary to keep it from sticking to your hands and the work surface. The dough should be springy to the touch when done. You may use a stand mixer with a dough hook if you like instead.
• Place the dough in a lightly sprayed/greased bowl and then cover it with plastic wrap or a damp cloth and allow the dough to rise for an hour or more until at least doubled in size.
• Remove the cover and punch the dough down. Then cut the dough in half and shape each piece into a loaf. Grease or lightly spray 2 5×9 or 4×8 bread pans and place the dough in them. Cover and let rise for about an hour.
• Preheat the oven to 350 F/176 C. Remove the plastic from the pans, brush the tops with an egg wash if you wish, then place them on the middle rack of the oven and bake the bread for 35 to 40 minutes until golden brown and they sound slightly hollow when you thump them with the back of your finger.
• Once baked remove the bread from the oven, and allow the loaves to cool in their pans for 5 to 10 minutes. Then place the bread on wire racks to cool completely. Slice and serve, enjoy!

Video

How to Make Whole Wheat Bread | Easy Homemade Whole Wheat Bread Recipe

Notes

Note: You can also do 4 cups whole wheat flour and 2 cups bread flour or a different combination of whole wheat flour to bread flour or all-purpose flour. 

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Nutrition

Calories: 159kcal

Do you like this recipe? Please give it a rating and comment down below, I really appreciate it. If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.