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Soft, fluffy, and full of flavor, this Whole Wheat Bread Recipe turns out amazing every time! This recipe requires minimal effort, so you can spend less time baking and more time enjoying this delicious loaf of bread.
There is nothing quite like homemade bread! It can sometimes be a hassle, but this recipe is so easy and does not take much time at all. Just mix everything together, knead the dough, let it rise, and pop it in the oven! The result is a beautifully crafted loaf of homemade whole wheat bread that can be used however you’d like.
I love that you only need to allow this dough to rise one time, because it makes the recipe that much easier. Even though this recipe doesn’t require as much work as other breads, it is still soft, tender, and full of flavor! This bread is absolutely delicious, and once it’s made, it’ll be gone as soon as you set it on the counter.
Whole wheat bread pairs well with many foods. Enjoy it for healthy toast recipes, alongside soups, or in sandwiches with turkey, ham, or veggies. Spread hummus or nut butter on it for a snack, make it for egg in a hole for breakfast, or pair it with a salad or a cheese plate with fruits.
Table of Contents
Why You’ll Love This Recipe
- This bread is so versatile! You can enjoy it on its own or use it for sandwiches.
- The gluten and molasses help make this bread soft and chewy.
- You can freeze this bread for months at a time, so you can always have homemade bread on hand.
Recipe Ingredients
- Water
- Vegetable oil
- Honey — or molasses or maple syrup
- King Arthur Premium 100% Whole Wheat Flour
- Instant yeast — or 1 packet active dry yeast dissolved in 2 tablespoons of the water in the recipe
- Nonfat dried milk
- Salt
See the recipe card for full information on ingredients and quantities.
King Arthur Classic 100% Whole Wheat Bread
Ingredients
- 1 1/4 cups lukewarm water
- 1/4 cup vegetable oil
- 1/4 cup honey, molasses, or maple syrup
- 3 1/2 cups King Arthur Premium 100% Whole Wheat Flour
- 2 1/2 teaspoons instant yeast, or 1 packet active dry yeast dissolved in 2 tablespoons of the water in the recipe
- 1/4 cup nonfat dried milk
- 1 1/4 teaspoons salt
Instructions
- In a large bowl, combine all of the ingredients, and stir until the dough starts to leave the sides of the bowl.
- Transfer the dough to a lightly floured surface, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. If you don’t want to do this by hand, a stand mixer works great too. This dough should be soft, yet still firm enough to knead. Add additional flour, if necessary.
- Transfer the dough to a lightly greased bowl, cover it, and allow the dough to rise till puffy, but not necessarily doubled in size, about 1 to 2 hours, depending on how warm your kitchen is.
- Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log. Place the log in a lightly greased loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 1 to 2 hours, or until the center has crowned about 1 inch above the rim of the pan. Toward the end of the rising time, preheat the oven to 350 degrees F.
- Bake the bread for 35 to 40 minutes, tenting it lightly with aluminum foil after 20 minutes to prevent over-browning. The finished loaf will register 190 degrees F. on an instant-read thermometer inserted into the center.
- Remove the bread from the oven, and turn it out of the pan onto a rack to cool. Rub the crust with a stick of butter. Cool completely before slicing. Store the bread in a plastic bag at room temperature.
Notes
- This recipe comes from the King Arthur Flour Whole Wheat Baking cookbook, and it’s a great one.
- See my post on how to make homemade bread for more details and tips.
- You can double this recipe with great success.
- Whole wheat bread is generally thicker and denser than fluffy white bread because whole wheat flour has far less gluten than white flour.
Nutrition
Recipe FAQs
Wheat gluten is made by hydrating wheat flour to activate the gluten, and then processed to remove everything else except the gluten. It is not technically flour, but it does have a similar powder-like texture. Because whole wheat flour can be heavy and tends to make bread more dense than using white flour, it is a good idea to add wheat gluten to your dough. It helps combat the heaviness by adding a light, airy texture. Using it will keep your bread from being dense and create a soft crumb!
No it does not! That is what makes this recipe so much easier and faster than your typically homemade bread. By using instant yeast, you will only need to allow the dough to rise once rather than twice. Unlike active dry yeast, instant yeast can be added directly to your dough instead of needing to dissolve in water first.
Your bread dough will be sticky if there is too much water compared to the amount of flour. This is why you will want to make sure you have additional whole wheat flour when you are making this bread! Simply add about ¼ cup of extra flour to your dough until you notice that it is no longer sticky. Your dough should have structure and be moderately stiff.
How to Store Your Whole Wheat Bread
Store this bread in an airtight container or bag to ensure that it stays fresh and does not get stale. Keep it on the counter at room temperature and away from any appliances. Try to use it within 3-4 days of making it for maximum freshness.
In addition to storing your bread on the counter, you can also store it in the freezer for up to 3 months. I like to allow my bread to cool before putting it in a large ziploc bag to reduce the development of condensation. When you are ready to enjoy your bread, simply throw it in the fridge and allow it to thaw. I like to store my thawed bread in the fridge for up to 4 days.
Expert Tips
- There are different types of whole wheat flour that can influence your end product. I like to grind my own wheat at home but if you can’t do that, try to get wheat flour that is made from hard white wheat berries for the best results!
- Kneading the bread is an important step to getting a good loaf but it doesn’t take too long! Try to knead for about 5-6 minutes.
- If you don’t have molasses, you can replace it with more honey in the same measurement!
- When making this bread in the summer, the dough should double in size in about 45 minutes. Plan on a little longer in the winter when the house is a bit colder!
More Bread Recipes To Consider
Yeast Bread Recipes
Garlic & Parmesan Italian Breadsticks {Twisted Breadsticks}
Simple Gingerbread Recipes
Cozy Gingerbread Scones: Perfect for Holiday Mornings
Simple Gingerbread Recipes
Easy Gingerbread Loaf – Better Than Starbucks!
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Can I use this recipe in a Bread Machine?
It should work great! Will you let us know if you make it and how it turns out?
Thank you Melissa, I have my whole wheat bread in the oven and I think everything is coming out wonderfully!! I can show a photo if possible.
Why do you need to add the dry milk? Thank you.
It improves the texture! Makes it softer.
Can you substitute liquid milk instead of dry milk in thisxrecioe
This would be perfect to bake this weekend! Thanks for Sharing!
Do you think this recipe would work without the milk? My littlest guy can’t have any dairy products.