Hi, girls, welcome to Cooktophia. Now I will make the Best Whole Wheat Bread . Based on my classic white bread recipe, this is my simple whole wheat bread recipe. Made with yeast and easy with all my tips and tricks! Perfect with butter, jams, honey, etc!
If you’ve been following this blog for some time, this whole wheat bread recipe might sound a little familiar. That’s because it’s based on a homemade white bread recipe! I’ve replaced some all-purpose flour with whole wheat, and we’re in business. You get the same fine crumbs with a little more texture and color than whole wheat flour. You still have to work for this bread, but it will be easier with all the tips and tricks below. Oh, and did I mention this recipe makes two loaves?
The Best Whole Wheat Bread main components
Here’s everything you need to make this Best Whole Wheat Bread . This list might sound a bit familiar if you’ve made a homemade white bread recipe.
- warm water + honey – Warm water (~100 F) is used not only to dissolve the honey but also to help activate the yeast. Honey for flavor and to also help fight yeast faster.
- yeast – This is where all the magic happens! I buy yeast packets easily, but any type or brand of active dry yeast is fine. Just make sure it doesn’t expire.
- All-purpose flour + Whole Wheat Flour – I used a mixture of both all-purpose flour and whole wheat flour to make this sourdough a little easier to manage. Side note: You won’t need the whole wheat flour listed on the recipe card, just enough to get the dough where it’s needed.
- sugar – I like the bread on the sweeter side, so I added 1/4 cup (which equates to 2 tablespoons per loaf…so it doesn’t *that* overall sweet.)
- salt – Don’t forget the salt! This makes a huge difference in the end product.
- ghee – It adds flavor and the fat adds texture, too.
Working with yeast tips + tricks
Nervous to work with yeast? Worried that The Best Whole Wheat Bread recipe won’t work? rest! Take a breath and read my tips and tricks:
- first things first Check your yeast. Make sure it’s new and hasn’t passed its expiration date. This recipe requires active dry yeast, not quick-acting, fast-rising yeast (although that would work perfectly in a pinch).
- Use warm water and honey to activate the yeast. If you’re worried about killing yeast with water that’s too hot, err on the side of being too cold. If you are looking for lukewarm water, it would be the temperature of the baby bath water.
- You will know your yeast has been activated if you see Foam and small bubbles They form on top of the aqueous yeast mixture after 5-10 minutes.
- If you don’t see any bubbles or any sign that your yeast is alive, get rid of them and start over.. You get soft, airy bread from yeast that creates air bubbles as it rises and then bakes.
- I recommend knead by hand Because you are less likely to over-knead and add a lot of flour. If you are using a stand mixer, you will have to monitor it carefully to make sure you get the right texture. You’re looking for a smooth, slightly delicious dough that doesn’t stick to your hands.
How to make The Best Whole Wheat Bread
For full details on how to make whole wheat bread, see the recipe card below 🙂
Step 1: Proof yeast
In a liquid measuring cup, stir in the warm water with the yeast and honey. Take 10 minutes to prove and create bubbles.
Step 2: Make dough + knead
In a large bowl, add 3 cups all-purpose flour, 1 cup whole wheat flour, sugar, salt, and melted butter. Gently stir. Make a hole in the middle and pour in the yeast mixture.
Start mixing with a large spoon until it forms a paste. Switch to kneading with your hands, sprinkling whole wheat flour into the dough until smooth and slightly sticky. It should feel tacky, but not stick to your hands. This process should take about 6 minutes. Do not pour the whole amount of whole wheat flour onto the dough and try to knead it. You will get a hard, dry dough. You just have to go little by little to get the texture you are looking for.
Step Three: Rise, Divide + Rise
Place the dough in a well-greased bowl and roll to cover. Cover lightly with a clean kitchen towel and rise for an hour or until doubled in size.
Remove the dough from the bowl and divide into equal amounts. Gently press into two rectangles the width of the loaf tray. Roll them to form tree trunks and place them in each greased loaf pan. Cover and raise again for 45 minutes or until doubled in size.
Step 4: Bake + Cool
After about 30 minutes or the oven warming up, preheat the oven to 350°C.
Bake the loaves for 30-40 minutes or until fully cooked. Try not to overcook! Cool for 20 minutes in pans before removing them on cooling racks. Cool completely before cutting into slices.
Optional step: When the bread is taken out of the oven and still hot, rub the surface with butter.
Whole wheat bread storage
There are two main strategies for storing whole wheat bread, room temperature or in the refrigerator (both stored in airtight containers). However, there are a few things to consider before you decide how to store your loaves of bread. The shelf life at room temperature is about 3 days while the shelf life in the refrigerator is about 5 days. So you will notice mold growth quickly if you store it at room temperature. If you store it in the refrigerator, you may find that your bread is drier. Choose according to your family’s needs. You can also share a loaf with a neighbor or friend if you can only handle one loaf.
Best Whole Wheat Bread Freezing Instructions
Fortunately, you also have the option of freezing whole wheat bread! You can do this either after it has been baked or before it. Here’s how to do both:
To freeze this bread after baking, prepare the entire recipe. After the loaves have cooled completely, place them in an airtight container or bag and freeze. It will keep in the fridge for up to 3 months.
To defrost, simply transfer the bread from the freezer to the refrigerator until completely thawed. If you want to use this bread for sandwiches, I recommend cutting it into slices before freezing.
To freeze this bread before baking, prepare the recipe as mentioned. After the first rise, shape into loaves, place in loaf pans (I recommend using disposable pans) cover well and leave frozen immediately.
For baking, remove from freezer, defrost and remove (should take 6-8 hours on the counter). Then bake according to recipe directions. The unbaked dough will last in the freezer for up to 4 months.
Love this whole wheat bread? Check out these other recipes:
My family loves this recipe, and so do I because it’s healthy for them!
Printable Recipe Card Below, Enjoy Friends
The Best Whole Wheat Bread recipe made with yeast and easy to use with all tips and tricks! Perfect with butter, jams, honey, etc!
- In a liquid measuring cup, stir in the warm water with the yeast and honey. Take 10 minutes to prove and create bubbles.
- In a large bowl, add 3 cups of all-purpose flour, 1 cup of whole wheat flour, sugar, salt and melted butter. Gently stir. Make a hole in the middle and pour in the yeast mixture.
- Start mixing with a large spoon until a paste is formed. Switch to kneading with your hands, sprinkling whole wheat flour into the dough until smooth and slightly sticky. It should feel tacky, but not stick to your hands. This process should take about 6 minutes. Do not pour an entire amount of whole wheat flour on the dough and try to knead it. You will get a hard, dry dough. You just have to go little by little to get the texture you are looking for.
- Put the dough in a well greased bowl and roll to cover. Cover lightly with a clean kitchen towel and rise for an hour or until doubled in size.
- Remove the dough from the bowl and divide it into two equal parts. Gently press into two rectangles the width of the loaf tray. Roll up to form a log and place in each greased loaf pan. Cover and raise again for 45 minutes or until doubled in size.
- After about 30 minutes or the oven warming up, preheat the oven to 350 degrees.
- Bake the loaves for 30-40 minutes or until fully cooked. Try not to overcook!
- Optional step: When the bread is taken out of the oven and still hot, rub the surface with butter.
- Cool for 20 minutes in pans before removing them on cooling racks. Cool completely before cutting into slices. Store in airtight containers in the refrigerator for up to 4 days. Or put it in the freezer.
The Best Whole Wheat Bread Nutrition facts
Calories: 146Calories | Carbohydrates: 28g | protein: 4g | fat: 2g | Saturated fat: 1g | Unsaturated fats: 1g | Monounsaturated fats: 1g | Unsaturated fats: 1g | Cholesterol: 5mg | sodium: 213mg | Potassium: 79mg | the basic: 2g | sugar: 5g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 9mg | iron: 1mg