Soft Whole Wheat Bread
You won’t believe how easy it is to make homemade whole-wheat bread! This recipe bakes up soft and is perfect for sandwiches.
Have you ever made homemade bread?
I have to say I find it one of the most rewarding things to do. It can be a labor of love, but it is so satisfying. It’s guaranteed to make you feel super proud of yourself!
And honestly, the taste can’t be beaten. So much better than store-bought!
I have a handful of great bread recipes on this site, like these homemade crescent rolls, this cinnamon bread, and these soft overnight brioche buns.
But the most versatile, everyday recipe of all would have to be this soft whole wheat bread. In my family, it’s our go-to!
We love it because it’s so soft, pillow-y, and moist, with just a bit of nuttiness from the whole grains. It’s a perfect everyday loaf!
Is whole wheat bread healthy?
Bread is carbs; there’s no way around that, even when it’s 100% whole wheat!
But wheat bread is a much healthier alternative because whole wheat flour has a lot more fiber and nutrition than the more processed white flour bread.
Whole wheat bread ingredients
There are just 6 simple ingredients in this recipe.
Here’s a quick rundown, with explanations and substitution recommendations:
Water: Water brings the yeast to life and hydrates the bread. You’ll need warm water to dissolve the yeast.
It should be warm but not hot, like a baby’s bath. Aim for around 105 degrees F.
If the water is too hot, it can kill the yeast.
Yeast: I prefer active dry yeast for bread baking. It allows a slow enough rise for the flavor to really develop, and it’s easy and convenient to buy and store.
Instant yeast is another option. If you go this route, you’ll only need 0.75x the amount, and you can cut the rise times down by 15 to 20 minutes.
Either way, be sure to check the expiration date on the packet and make sure it hasn’t past. If it has, the yeast could be dead and your bread won’t rise properly.
Honey: Honey is used to feed the yeast as well as to flavor the bread. You can use any type of honey that has a flavor you enjoy.
The final result won’t taste sugary like a dessert, but it will have a slight sweetness to it.
Or, you can use a different kind of sweetener, such as white sugar, brown sugar, maple syrup, or agave nectar.
Butter: Butter provides a richer flavor to this bread.
I like to use unsalted butter because it lets me control the amount of salt in the dish. Different brands of butter contain different amounts of salt, so this way you get a more consistent result.
Flour: This recipe is made with 100% whole wheat flour.
To make white bread, check out this recipe: Soft White Bread.
If you’d like, you can play around with other types of flour. You may be able to find some good tips on that in the comments below.
Salt: Salt carries all the flavors and intensifies them. It adds a slightly savory taste as well as making everything so much more flavorful!
I like kosher salt best because it doesn’t have any additives (table salt usually contains iodine and that can leave a bitter taste) so the flavor is pure, and it’s very inexpensive and easy to find.
How to make soft whole wheat bread
Making homemade bread can often seem intimidating, but I promise you, this recipe is easy. It’ll have you making homemade bread every week!
Start by dissolving your active dry yeast in a little warm water in a large bowl.
This usually takes about 5 minutes. Make sure the yeast hasn’t passed its expiration date!
Once the yeast mixture looks frothy, throw in the honey and melted butter.
Then add just 2 cups of flour, along with the salt.
Beat that for about 3 minutes, then add more flour until you see the dough forming a ball.
Once that ball of dough is pulling away from the sides of the bowl cleanly, it’s time to knead.
You can knead this bread dough by hand or let your mixer do the work for you.
I kind of like kneading by hand. But sometimes I’m too busy, and I leave it in the mixer so I can do other things. Either way will work!
If you’re kneading using the stand-mixer, keep it on low speed.
After about 10 minutes of kneading, you’ll see that the dough looks smooth and elastic.
Perform the windowpane test: Pinch off a little piece of dough and using your fingertips, stretch it gently from the center outward. You should be able to pull it tissue-thin without it tearing. It should be so thin you can see light passing through it, just like a windowpane.
Mist your mixing bowl with non-stick spray, pop in the dough, mist the top of that too, cover with plastic wrap, and allow it to proof (aka: rise).
About 30 to 45 minutes later, you’ll see that the dough has grown to double what it was before.
Punch it down, form it into a loaf shape, cover it, and let it rise a second time.
Once again, it should be double its original size.
Bake the bread until it’s puffy, golden brown, and gives a hollow sound when tapped.
Expert tips
How Much Flour Do You Use
When making bread, the amount of flour to add is only an estimate. It can vary based on several different factors.
You’ll probably need anywhere from 3 3/4 cups of flour to 4 1/2 cups flour to make this bread. Start with 3 3/4 cups of flour, and add more, if needed up to 4 1/2 cups.
You’ll know you’re done adding flour when the dough starts to pull away from the bowl. It should feel slightly sticky. If it’s too sticky, keep adding more flour.
How Long to Knead The Bread Dough
Crumbly bread is a result of not enough kneading.
If you are using your hands to knead the dough, you will need to knead the dough for about 10 minutes or until the dough has an elastic feel. However, if you prefer a stand mixer, you can use the dough hook and knead for about 8 minutes.
Once the dough is smooth and elastic, and it passes the windowpane test, you have kneaded your dough enough. If it doesn’t pass the windowpane test, keep kneading until it does.
This will produce that stretchy, elastic texture that’s so satisfying.
How Long Does The Dough Need to Rise
This bread dough requires two rises.
The amount of time needed can vary based on the temperature in your kitchen. You’ll want to look for the dough to double in bulk. It should get all puffed up with air.
Then you’ll punch the dough down, place it in a bread pan, and proof it again until doubled.
If it doesn’t get enough time to rise, it will have a tight, gummy texture. If it rises for too long, the gluten structure will weaken and the bread won’t puff up as it bakes.
Either way, the bread will bake up smaller than it should, so just keep your eye on it and when it’s twice its original size, it’s time to move on to the next step.
How to know when the bread is done baking
This bread is ready when it looks golden brown and puffy. It should sound hollow when you give it a light tap.
The bake usually takes around 40-45 minutes in an oven preheated to 350 F, but keep in mind that this can vary and you should really look out for those sensory signs and not rely solely on the times given.
Frequently Asked Questions
What is the best type of flour to use?
There are lots of different flours available for bread baking.
You can use white whole wheat flour, all-purpose flour, and bread flour instead of whole wheat flour if you choose.
The best flour to use has a high vital wheat gluten content.
However, this recipe is for whole wheat bread. So the best flour to use for an authentic whole wheat bread recipe is (naturally!) whole wheat flour.
What type of pan is best for baking bread?
I used a 9×5 glass loaf pan to develop this recipe.
A 9×5 inch metal or silicone non-stick loaf panwill also work, but that could affect the baking time. You may want to increase the temperature by 25 degrees F and decrease the bake time by about 10 minutes if you use metal instead of glass.
How to serve 100% whole wheat bread
Besides just eating it warm from the oven, this homemade whole wheat bread can be enjoyed in many ways.
It’s perfect for sandwiches because of its soft, pillow-y texture.
And it toasts beautifully! I love to slather it with butter and give it a sprinkling of cinnamon sugar or a swipe of jam or marmalade. That plus a cup of hot, milky tea, I’m in heaven.
You could also use it as a base for your avocado toast!
If you have leftovers and they’re starting to get a bit dry, use them for French toast or bread pudding, or whiz them up in the food processor to make bread crumbs.
How to make vegan whole wheat bread
To make a vegan version of this soft wheat bread, substitute the butter for a vegan butter substitute. Look for one that swaps 1:1 for dairy butter.
And the honey can be replaced with an equal amount of brown sugar, agave nectar, or maple syrup.
How long does homemade wheat bread last?
Homemade bread doesn’t last quite as long as store-bought, and that’s because it doesn’t have all those artificial preservatives to keep it shelf-stable.
Once this bread is completely cool, slip it into a plastic bag or airtight container to keep it from drying out. Then keep it in the fridge. It should last for at least a week.
You can also freeze it! I’d recommend slicing it first, so you can grab a slice or two from the freezer whenever you need it.
It thaws very quickly. Probably just a few minutes or so at room temperature. Or pop it into the microwave for around 10 or 15 seconds.
Treat your family to a homemade loaf this week! It’s easy, fun, and so delicious!
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Soft Whole Wheat Bread
Ingredients
- 1 1/2 cups (354.88 g) warm water
- 1/4 ounce (7.09 g) active dry yeast* , (1 packet)
- 1/4 cup (84.75 g) honey
- 3 tablespoons (42 g) unsalted butter,, softened
- 3 3/4 cups (450 g) whole wheat flour, (you may need as much as 4 1/2 cups)
- 1/2 teaspoon (3 g) kosher salt
Instructions
- Place the warm water in a large bowl and sprinkle the yeast on top. Set aside for 5 minutes to allow the yeast to proof.
- Add the honey and butter.
- Blend in 2 cups of the flour and the salt until moistened. Beat on medium speed for 3 minutes.
- Stir in an additional 1 1/4 to 1 3/4 cups flour, until dough pulls away cleanly from the sides of the bowl.
- Knead on floured surface, adding 1/2 to 3/4 cup additional flour, until dough is smooth and elastic, about 10 minutes.
- Place dough in large greased bowl and cover loosely with plastic wrap. Let rise in warm place until doubled in size, 30 to 45 minutes.
- Lightly mist a 9x5-inch loaf pan with non-stick spray.
- Punch down the dough and shape it into a loaf.
- Place in prepared pan, cover loosely with greased plastic wrap, and let rise in warm place until doubled in size, 30 to 45 minutes.
- Preheat the oven to 350°F.
- Uncover dough, and bake 40 to 45 minutes or until loaf sounds hollow when lightly tapped.
In your written out instructions at the top you left out to add the salt when adding the first 2 cups of flour. You may want to correct that because those of us new to baking could really create a problem by leaving out salt.
Thank you so much for pointing that out! I’ve made the correction. 😉
I put in the full amount of flour and the specified amount of water and the dough is very loose and sticky. It doesn’t seem like it’s going to pull away from the sides of the bowl without a whole lot more flour.
That’s strange, this is usually more than enough flour to get the right consistency. I don’t think any of the other commenters have had this happen. Regardless, you can add more flour if you need to, but often times it comes together with more kneading. Hope this is helpful.
Easy to follow recipe yielding beautiful results! This is so much like my moms wheat bread. I am revisiting my childhood good memories with each bite. Thank you
Best recipe 👍👍🤗I made this bread 3 times Allready 👍Never fails me 🤗🤗I used 3 cups whole wheat flour and 3/4 cup bread flour ..Thank you for posting 😋😋😋
My go to recipe. I’ve made it as written and then made with add ons. Each time a flavorful adventure. Thank you
I discovered your recipe back in 2020 when we were in lockdown during the pandemic. It was my first time making bread and it turned out wonderfully. Soft and deliciously moist bread – I melted the butter and may have added a tad more than the recipe called for – that you could eat without adding anything to it! …. I found myself baking every day because the 12 – 15 rolls that the 4 cups yielded never lasted. I’d resumed buying bread from the bakery in mid-2021 because it was more convenient, but the difference in taste and texture were quite discernible. But here I am today, scouring the internet for your recipe, as we have no bread for breakfast, and I didn’t feel like making a store run. I especially like that this bread has no preservatives, chemicals, or artificial ingredients. Thanks for sharing. This recipe has been, and will continue to be a keeper in our household.
I live this plain, but im a huge fan of mutigrain whole wheat bread. If I add oatmeal and seeds/nuts, how much do you suggest I adjust the water content? I’ve tried various recipes in the past, and I can’t get it right, but I know the water content differs because the multi grains soak up the water differently, and it usually requires more. I just can’t seem to figure out how much more. Thanks for the help!
Thanks for the great question! You’re right whole grains do tend to make for a drier result. I would actually suggest adjusting the flour though, rather than the water. You can add in as much or as little flour as is needed to get a dough that gathers itself into a ball and pulls cleanly away from the sides of the bowl. It should feel moist but not sticky. Hope this is helpful! Good luck!
Great whole wheat bread recipe, it’s the only one I will use. It comes out perfect every time! I can’t count the number of times I’ve made this now. It’s so fresh and clean tasting. I get compliments on it all the time. It’s not very sweet which I love. I can’t go back to store bought bread.
Whats the Purpose in the butter and the honey? I made bread with bread flour before and didnt use butter or honey, i made a very simple bread recipe. Can i do the same with this recipe and take out the honey and butter?
They are there for flavor. You can do anything you like with this recipe! Feel free to make it your own.
my i have tryed yours and other whole wheat bread recipies i have even used my oster bread maker it seems like every time it comes out the same dense and course and crumbly just like a 5 day old bread please tell me what i am doing wrong
How long are you kneading it for? Are you familiar with the windowpane test? Have you tried using bread flour or are you using all-purpose flour? What about rise times? Over or under-proofing can often cause these kinds of issues, as well as not kneading enough. If you’d like me to troubleshoot I’d be happy to! Just need a little more info.
Hi there! I am a first time bread maker and everything went well except the center didn’t rise in the oven much! It didn’t deflate but didn’t really get any bigger. I did use instant yeast because that’s all I had but I don’t know if that would change anything. Other than that I loved it and will try again!
I just saw the part at the bottom about rising time. That would probably be my issue! I will try again once this is gone!!
Glad you were able to get it figured out! Good luck!
Hi, can we use a substitute for honey? What is the role in honey in making this dough? (Gonna try this, i have everything except honey!)
Yes, it’s for flavor and also to feed the yeast. You can use sugar or any other kind of natural sweetener. Good Luck!
I’ve been looking for a fluffy, sandwich-ready, go-to whole wheat bread and this is absolutely IT! Beautiful crumb and a great crust, and very easy to make. The video was very helpful, especially in showing what the best texture of the dough is while it’s being kneaded. NB I did this without a stand mixer, Thank you!
I am in the middle of making this recipe when I notice the salt measurement. In all my other bread recipes ,this is about half of the amount of salt ( kiefer) than I would normally use I did add a bit more salt, a scant 1 tsp and since I doubled the recipe it then the total is a scant 2x the original.. I will let you kenos how it turns out. I grind my own wheat so that helps to make it super delicious
I have never liked home made whole wheat bread until your recipe! This recipe is wonderful- the bread is soft and the crust has an especially good nutty flavour and I don’t usually like bread crust either! Thank you so much for sharing!
My pleasure! Thank you for the positive review!
First time baking a whole wheat loaf and I am IN LOVE with how it turned out. It’s so soft, it’s unbelievable. I will be making this on repeat.
Hi there. Can I use table salt instead of kosher since that’s all I have? If so, how much table salt? Thank you!
You’ll want to use a bit less since the granules are smaller and therefore more salt by volume. Here’s more info: https://www.google.com/search?q=table+salt+vs+kosher+salt&rlz=1C1GCEA_enUS832US832&oq=table+salt+vs&aqs=chrome.1.69i57j0i512l9.5341j0j4&sourceid=chrome&ie=UTF-8.