Description
Bake this easy whole wheat bread recipe for incredibly soft, fluffy loaves perfect for sandwiches and toast. We use honey for a touch of sweetness, creating a wholesome, flavorful bread that beats store-bought every time.
Ingredients
Scale
- 1 cup warm water (105-115°F)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup honey
- 2 tablespoons unsalted butter, melted
- 1 1/2 teaspoons salt
- 3 cups whole wheat flour, plus more for dusting
- 1/2 cup all-purpose flour (or substitute with more whole wheat for 100 percent whole wheat bread)
Instructions
- In a large bowl, combine the warm water and yeast. Let it sit for 5 minutes until foamy. This wakes up your yeast!
- Stir in the honey, melted butter, and salt into the yeast mixture.
- Gradually add the whole wheat flour, mixing until a shaggy dough forms. Add the all-purpose flour and mix until just combined.
- Turn the dough out onto a lightly floured surface. Knead for 8 to 10 minutes until the dough is smooth and elastic. You are looking for a soft, manageable dough—this is key for a fluffy loaf.
- Lightly grease a large bowl. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel.
- Let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size. This first rise builds flavor.
- Gently punch down the risen dough. Shape it into a loaf and place it into a greased 9×5 inch loaf pan.
- Cover the pan loosely and let the dough rise again in a warm spot for 30 to 45 minutes, or until the dough has crowned about 1 inch over the rim of the pan.
- Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise.
- Bake for 30 to 35 minutes, or until the top is golden brown and the internal temperature reaches 200°F (93°C).
- Remove the loaf from the pan immediately and let it cool completely on a wire rack before slicing. Enjoy your homemade whole wheat bread!
Notes
- For an even softer crumb, substitute 1/4 cup of the whole wheat flour with bread flour.
- If you want a rustic whole wheat bread look, you can skip the loaf pan and bake it free-form on a baking stone after the second rise.
- This bread freezes well. Slice it before freezing for easy toast later.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Baking
- Method: Kneading and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 140
- Sugar: 4
- Sodium: 250
- Fat: 3
- Saturated Fat: 1.5
- Unsaturated Fat: 1.5
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 3
- Protein: 5
- Cholesterol: 5