The Best Homemade Whole Wheat Bread

2 loaves
55 min

Have you ever made your own bread before?

I used to be super intimidated until I actually made a loaf for the first time. And now I can’t get enough of it!

Of course, buying loaves of bread at the grocery store is much easier and faster. But there’s nothing quite like a homemade loaf of bread.

The ingredients might cost a little more at first; but you can get multiple loaves out of what you buy. And that can save you money in the long run.

And this bread is super soft, too! Whole wheat bread can be pretty dense; but because there’s all-purpose flour in here too, this bread is soft and fluffy!

Keep reading for some frequently asked questions and get the full recipe down below!

How to Store This Bread


Homemade bread does not last as long as store-bought bread, because it does not have a large amount of preservatives. Your homemade loaf may only be good for 2-ish days if left on the counter.

I usually keep mine in the fridge, as that way it’ll last 5-6 days. You can use food storage containers or gallon-size ziploc bags like I do.

I’ve never frozen this bread, so I can’t say how well it will freeze. If you want to try, I recommend freezing the slices in a single layer on a baking sheet; then transfer to a gallon-size freezer bag.


What Makes This Bread Healthy


The word “healthy” is very subjective, so this explanation is from my point of view.

When I look for bread, I want something soft with a good amount of fiber. And this whole wheat bread recipe, even though it does have white flour as well, has the fiber needed to keep me full longer.

Fiber is pretty necessary if you want a healthy digestive system; and we typically don’t get the recommended amount every day. So finding foods with whole grains can help with that.

When you make your own bread, you also know what ingredients are put into it. A lot of store-bought breads have a huge list of ingredients, which may put off some people.


Can You Make This in a Bread Machine?


I’ve never made this particular recipe in a bread machine, but it should be pretty easy to convert.

The thing to remember is that this recipe makes a double loaf, so you’ll want to cut the recipe in half.


Just add all the ingredients into your bread machine in the order according to its recommendations. Usually it’s the wet ingredients first, then the dry ingredients, with the yeast at the very top.

If I were to make this in a bread maker, I’d use the 1.5 pound loaf setting, with a Light loaf. The whole process will take close to 3 hours depending on your machine- and that’s to bake your bread right in the bread machine.

If you want, you can just use the Dough cycle and put the bread dough into a bread pan. You can bake it in the oven that way; and some bread machines make weird-looking loaves, so this would ensure your bread actually looks like sandwich bread!


How to Make Homemade Whole Wheat Bread

In a large bowl, mix the yeast with the warm water. Let it sit for about 5 minutes, then add about 3 cups of whole wheat flour, 2 1/2 cups of water, and honey, butter, and salt.

Begin mixing on low speed. I use a KitchenAid stand mixer, but you can use a hand mixer as well. After about 2 minutes, increase to medium speed and add the rest of the whole wheat flour.

Slowly add in about 2 1/2 cups of the all purpose flour until the dough starts to pull off the sides of the bowl.

Lay the finished dough on a floured surface and knead for about 5 minutes. If the dough is sticky (Which mine was), add about a 1/4 cup of flour at a time until the dough is smooth. You may even need extra flour after this, just keep an eye on it.

Grease a large bowl with cooking spray and place the ball of dough inside. Cover with a towel or plastic wrap in a warm place and let rise for 30-45 minutes. This will be the first rise.

Divide the dough into 2 equal pieces and place into two 9×5 or 8×4 greased bread pans. Cover again and let rise for another 30 minutes.

Heat the oven to 375 degrees and bake the bread for 30 minutes. Lower the temperature to 350 degrees and bake for another 10-15 minutes until the top sounds hollow when you tap it, and is golden brown.

Immediately place the loaves onto a wire rack and wait at least an hour before slicing.

Store any leftovers in an airtight container. Use up within 2-3 days on the counter, or up to 5-6 days in the fridge.

I love using this bread for sandwiches, slathered in butter as a side item…. I bet you can even use this for a french toast casserole!

Leave a comment and tell me: Do you make your own bread often? If so, what are your favorite recipes?


Want more homemade bread recipes? Try these!


The Best Homemade Whole Wheat Bread
Recipe details
  • 2  loaves
  • Prep time: 10 Minutes Cook time: 45 Minutes Total time: 55 min
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Ingredients

  • 3 cups whole wheat flour
  • 3-4 cups all-purpose flour
  • 1/3 cup honey
  • 1/4 cup melted butter
  • 3 teaspoons salt
  • 4 1/2 teaspoons active dry yeast (or 2 packets)
  • 2 1/4 cups very warm water
Instructions

In a large bowl, mix the yeast with the warm water. Let it sit for about 5 minutes, then add about 3 cups of whole wheat flour, 2 1/2 cups of water, and honey, butter, and salt.
Begin mixing on low speed. I use a KitchenAid stand mixer, but you can use a hand mixer as well. After about 2 minutes, increase to medium speed and add the rest of the whole wheat flour.
Slowly add in about 2 1/2 cups of the all purpose flour until the dough starts to pull off the sides of the bowl.
Lay the finished dough on a floured surface and knead for about 5 minutes. If the dough is sticky (Which mine was), add about a 1/4 cup of flour at a time until the dough is smooth. You may even need extra flour after this, just keep an eye on it.
Grease a large bowl with cooking spray and place the ball of dough inside. Cover with a towel or plastic wrap in a warm place and let rise for 30-45 minutes. This will be the first rise.
Divide the dough into 2 equal pieces and place into two 9x5 or 8x4 greased bread pans. Cover again and let rise for another 30 minutes.
Heat the oven to 375 degrees and bake the bread for 30 minutes. Lower the temperature to 350 degrees and bake for another 10-15 minutes until the top sounds hollow when you tap it, and is golden brown.
Immediately place the loaves onto a wire rack and wait at least an hour before slicing.
Store any leftovers in an airtight container. Use up within 2-3 days on the counter, or up to 5-6 days in the fridge.
Jaime Bacon
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Comments
  • Kimberly Kimberly on Jun 26, 2022

    Ingredient amounts aren't consistent. Says to start with three cups while wheat flour, then in step 2 to add rest of whole wheat flour. List calls for 2 1/4 c. warm water; step 1 says use 2 1/2 cups water. Proofread!

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