Easy Whole Wheat Bread Recipe

My kids made a huge fuss when I said I was switching from sandwich bread to no-knead whole-grain bread for breakfast. 

So I told them, “Just eat it. If you don’t like it, we will go back to white bread.” Then, guess what? After just one bite, they never want to touch anything else!

Why This Soft Wholemeal Bread Recipe Has Our Hearts

• Many folks (including me) dig the slightly nutty kick of whole wheat bread much more than the bland taste of white bread! It also adds a whole new layer of yum to your sandwiches and toasts.
• Thanks to its bran, homemade whole wheat bread has this chewy vibe that some people swear by. And have I talked about its variants? 

Honey wheat balances out the robust whole wheat flavor and browns the bread prettily. Sprouted wheat packs hints of malty sweetness; you can even throw in sunflower seeds, flax seeds, or chopped walnuts to take the texture up a notch!

• It’s perfect for breakfast! I often slather my whole wheat bread with avocado, eggs, or nut butter; that hearty texture is like a canvas for delicious toppings. And how about grilled chicken, hummus, veggies, or tuna salad? Bring it on! For a quick snack fix, a slice with cheese or a drizzle of olive oil and balsamic vinegar hits the spot.
• This guy is an amazing partner for soups and salads, soaking up all those flavorful broths and stews. And don’t even get me started on pasta dishes or the cheese board, where the bread’s nutty flavor plays nice with all sorts of cheeses and accompaniments.

11 Basic Steps To Make Whole Wheat Bread

Prep The Bread Flours

Okay, let’s be real here: Using only whole wheat flour never yields the soft, airy bread we all crave. You know what makes that fluffy goodness while still packing a nutty punch? Yeah, a mix of bread flour and whole wheat flour. I swear by a 1:1 ratio, but feel free to play around. More whole wheat flour if you are team chewy bread, and more bread flour to venture into the cloud-like territory.

Dough

You have two options: one with a stand mixer and one in the classic no-knead way. Both methods give us the same delicious results, so it’s all about what works best for you! Oh, and note that this recipe is for one loaf.

Method 1. Mixer

Going with Method 1? Here’s the scoop! 

Step 1.

Let the milk warm in a microwave to give your bread a soft crumb. Once it’s warm, toss in the oil and salt. 

Fun fact: We use more oil here than on regular white bread or even artisan bread. Why, you ask? Whole wheat flour has tough outer bits that need extra TLC to stay soft and smooth!

Step 2.

Next, add in the honey. Pro tip: coat your spoon with residual oil first; the honey will glide right off like magic! Plus, it keeps your loaf fresh for up to a week, even though you will not really taste it.

Step 3.

Mix all those goodies with some yeast. Dump the bread flour mixture and liquids into your stand mixer bowl and let them rip at medium speed ’til the dough forms. Then, crank the speed high and let it knead for about 5 minutes.

Does the dough seem dry? Don’t stress. Just toss in some milk. Remember that different flours, especially whole wheat ones, can be picky about how much liquid they soak up, so only a tablespoon of milk at a time!

Step 4.

Once the dough looks smooth and tacky, grease your fingers and bowl, ball it up, and cover it with a lid or wrap. Let it chill for about 2-3 hours until its size triples, then skip straight to the “Bread” section below. Easy peasy, right?

Method 2. Without Kneading

This one’s perfect if you’re mixer-less or not in the mood to wrestle with the dough-kneading by hand! 

Step 1.

Start by gathering warm milk, oil, honey, salt, and yeast (the same as in Method 1). 

Oh, and if you’re feeling fancy, throw in some seeds. I’m a sucker for seeded bread, and you can snag small seed bags at most supermarkets without breaking the bank. 

Pro tip: Adding seeds to the liquids helps them spread more evenly in the dough.

Step 2.

Once everything’s in the bowl, mix it well and toss in your flour mix. Stir it all with a small fork until it creates a shaggy, rough dough. As things come together, it’s time to get your hands there. Wet your fingers up, keep mixing, and make sure no dry spots of dough and flour are lurking around!

Step 3.

Cover the bread dough and leave it there for about 30 minutes to hydrate the flour. 

After that, it’s time to get stretchy! Wet your hand again and start folding the dough over itself, giving it a quarter turn with each fold. Do this about 3 or 4 times, then shape the dough into a nice, round ball.

This stretching-and-folding routine helps the dough develop its gluten, so cover it back up and repeat every thirty minutes for four rounds in total.

Step 4.

Let the dough sit for about an hour or until it is three times bigger. Remember to pop a lid on the bowl and find a cozy spot for the dough to rise, preferably in a warm kitchen!

Bread

Step 5.

Let’s prep your loaf pan! Butter it up generously and line parchment paper across the bottom. We want this bread to slide right out when it’s done.

Step 6.

Transfer your dough onto a clean, lightly floured surface. Use your loaf pan to guide the dough into a nice rectangle (a rolling pin is my best friend here). This silky surface will be the bread’s exterior.

Step 7.

Flip the dough over and smoothen the remaining side with your rolling pin. Start from one end and roll the dough into a neat sausage shape, tucking in the ends as you go!

Step 8.

Place your rolled-up dough in the pan (note: make sure the seam side is down). 

Give the shaped loaves a gentle press, then cover them loosely and let them rise for an hour until the bread dough has puffed up above the pan’s top. That’s the key to the classic bread shape we’re after! Again, keep an eye on it; rising times will vary depending on how warm your kitchen is.

Also, if you’re making seeded bread, now’s the time to sprinkle some toppings. Your loaf is ready for the oven when everything finally looks nice and proofed!

Step 9.

Pop the bread into your preheated oven (350°F or 177°C) for about 30 minutes. Be aware that whole wheat bread takes a bit longer than white bread. Why? It’s got more liquid and a denser structure, which means steam has a much tougher time circulating inside while baking! 

We want to make sure it’s baked through, but keep an eye on the color; too dark at the top is a no-go, but too pale is also far from ideal. Cover the surface with foil to slow things down if it’s browning too quickly.

Step 10.

Take that bread off the oven and marvel at your fresh masterpiece! Whether you went for seeded or unseeded, it will blow everyone’s mind away.

Here’s my little (optional) trick: I slather some butter on top while it’s still warm. Trust me; it adds a whole new flavor to the crust.

Step 11. 

Hold your horses! Don’t go slicing into it just yet. Let it cool on a rack for at least an hour so the sides and bottom stay crispy. I know the temptation to dig in immediately is real, but patience is key here.

Once it’s cooled down, you’ve got yourself an incredible loaf of bread. Enjoy!

Note

Whole wheat flour spoils faster than white flour because the bran contains oils that can go crazy rancid! So, I always use fresh whole wheat flour for the best flavor and texture. You can store leftovers in the freezer to prolong their shelf life.

FAQs

What’s The Best Way To Shape The Dough For The Final Rise?

Always aim for a tight surface! That’s the best way for your bread to rise higher and have a better oven spring (aka rise during baking). The tip is simple: gently pull the taut surface of the dough towards the center underneath repeatedly.

How Can I Make The Crust Extra Crispy? 

You can add steam to the oven during the initial baking stage! I do that from time to time, too. Place a pan with hot water on the oven floor, or use water to spray the oven walls just before popping the bread in there.

Have fun with my simple whole wheat and white flour bread recipe!

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