Whole Wheat Bread Recipe

5 from 6 votes

Whole Wheat Bread Recipe

Deliciously wholesome whole wheat bread is soft, fluffy, and always better than store-bought! It is perfect for beginner bread makers.

Prep Time20

Cook Time25

Rest & Rise Time2 30

Total Time3 15

Course: American, Bread

Cuisine: American

Servings: loaves

Author: Kristyn Merkley

Equipment

9x5 loaf pan

Ingredients

Sponge

3 cups warm water
⅓ cup honey
4½ teaspoons rapid rise yeast (2 packets)
5 cups bread flour

Dough

⅓ cup honey
3 tablespoons unsalted butter melted, plus 2 tablespoons for brushing loaves
1 tablespoon salt
3½ cups whole wheat flour

Instructions

Make the sponge: In a large bowl or the bowl of a stand mixer, stir warm water, honey and yeast together.
Mix in bread flour and stir to combine. Let sponge sit for 30 minutes, until bubbly.
To make the dough: Add honey, butter, salt and 2 cups of whole wheat flour to sponge and mix with a wooden spoon or the dough hook mixer attachment. Add remaining whole wheat flour ½ cup at a time until the dough comes together and pulls away from the sides of the bowl. Knead until smooth and pliable. NOTE: If making in your stand mixer, use the bread hook and knead for 6–8 minutes on low speed.
Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
Divide the dough into three equal pieces and roll each piece into a 9-x-13-inch rectangle on a silicone mat. Roll each dough rectangle up into a log starting at the short end. Place each log seam side down in a greased 5-x-9-inch loaf pan. Cover and let rise in a warm place for 1 hour.
Toward the end of the rise time, preheat the oven to 350 degrees F. Bake 25–30 minutes, or until golden brown and hollow sounding when tapped. Brush the loaves with melted butter and let cool completely on a cooling rack.

Video

Notes

Make Ahead: Place cooled (or baked) loaves cooled loaves in a large resealable plastic bag and store on the counter for 3–4 days, or in the refrigerator for up to 1 week. This bread also freezes beautifully.
Quicker Rise: You need to let this bread rise twice, which can easily take 90–120 minutes. I will often use a warm oven to proof the dough faster. Heat the oven to 200 degrees F, then turn the oven off. Be sure the dough is in an oven-safe bowl. Place a damp tea towel over the bowl and put it in the oven. The dough will double in size in only 20–30 minutes.

Nutrition