Homemade Whole Wheat Bread
This easy to follow Whole Wheat Bread recipe is the perfect way for new bakers to ease into the world of bread making. Made with simple ingredients already in your kitchen, this whole wheat bread is THE BEST!
Let’s talk about whole wheat bread for a second. I think we can all agree that a slice on its own isn’t the most exciting thing to eat. To be honest, without anything on it, it’s pretty much a snooze fest and while it may not be as cool as it’s bleached flour counterpart this easy whole wheat bread recipe can definitely hold it’s own!
It is an amazing vehicle for some of the most delicious and classic foods you’ve eaten in your life. More and more these days people are transitioning from white bread to whole wheat as we become more invested in our long term health.
And because it doesn’t have all of the preservatives and additives, this recipe is so much better than store-bought.
If you are lucky enough to have grown up in a house where there was something always in the oven, you know that there is nothing quite like the smell of fresh-baked bread. This recipe is no exception and it will be some of the moistest and fluffiest bread you’ll ever have.
Ok, less chatting more baking!
Table of Contents
How to make it
In a small bowl mix together water and honey. In this case, the honey replaces the sugar but has the same effect. Sprinkle the yeast over top but do not mix until after you’ve let it sit.
In your stand mixer, whisk together flour and salt then create a well in the centre. Add in olive oil and the yeast mixture and begin to knead using the hook attachment.
This is one of those cases where a stand mixer is definitely more convenient and less labour intensive than if you were to try kneading with your hands!
You want to knead until the dough is smooth and pulls away from the sides of the bowl. Then place dough onto a lightly floured surface and knead once more until dough is formed into a ball.
Place the dough ball in an oiled bowl, making sure all sides are greased, cover with plastic wrap and allow to rest in a warm area until doubled in size.
Punch the dough down and form into the desired loaf shape. Place the loaf on a parchment paper-lined cookie sheet and cover again with plastic wrap, allow to sit and double in size once more.
Towards the end of your rise time, preheat the oven. Score the bread, bake until perfectly done and enjoy!
Does whole wheat dough take longer to rise?
Yes, whole wheat bread does take longer to rise. If you’re not someone who bakes bread all the time you probably don’t own your own proof box (or maybe you do!) but on average the time it takes for the bread to rise is about 45 minutes or more, depending on the size of your loaf.
Difference between whole wheat flour and whole wheat bread flour?
Bread flour has a lower protein content and higher gluten content which is great for holding the structure of any yeast bread. Whole wheat flour has a higher protein content and is milled using the entire wheat berry. It has a bolder wheat flavour and produces a higher density bread.
How to store it
To keep your bread soft, store in an airtight container or bag at room temperature in a cool dry place for up to 3 days. Keeping your bread in the fridge is not a good idea as your bread will become stale quite quickly.
From french toast in the morning to grilled cheese in the afternoon, this simple Homemade Whole Wheat Bread can be used for anything. It is a foolproof recipe so go ahead and give it a try!
Homemade Whole Wheat Bread
- 3/4 cup water (lukewarm 105F / 40C) (175 grams)
- 1/2 teaspoon honey
- 1 teaspoon active dry yeast
- 1 cup all purpose flour (130 grams)
- 1 cup whole wheat flour (130 grams)
- 1 teaspoon salt
- 1 1/2 tablespoons olive oil
- In a small bowl mix together the water and honey, sprinkle the yeast on top and let sit 5 minutes, then mix together.
- In the bowl of the stand up mixer add the flours and salt, whisk together. Make a well in the middle and add the olive oil and yeast mixture. With the dough hook attachment start to knead (start on speed 1 then to speed 2). Knead for 5-6 minutes until the dough is smooth and pulls aways from the sides of the bowl.
- Place on a lightly floured flat surface and knead a few times to form a smooth dough ball, place in a lightly oiled bowl, rolling the dough to lightly cover in oil. Cover the bowl with plastic and let rise in a warm draft free area for 1-2 hours or until doubled in bulk.
- Punch the dough down and form into desired loaf shape. Place on a parchment paper lined cookie sheet and cover lightly with plastic wrap and let rise for 1-2 hours or until doubled in bulk.
- Pre-heat oven to 400F (190C).
- Score the bread with a very sharp knife and bake for approximately 25-30 minutes. Immediately move to a wire rack to cool. Enjoy.
Will this loaf bake the same in a 9×5 loaf pan instead of a cookie sheet?
Hi Lynda, yes you can, let me know how it goes. Happy New Year.