Whole Wheat Bread
This 100% whole wheat bread recipe delivers a soft, tender loaf with a nutty aroma, naturally sweetened with honey and balanced with oil to keep every slice moist and perfect for sandwiches or toast.
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Instant-read thermometer - for checking water temperature and doneness
- 9x5 inch loaf pans - 2 needed
- Kitchen scale - optional but recommended for accuracy
- Stand mixer with dough hook - optional
- Wooden spoon or rubber spatula
- Clean kitchen towel or plastic wrap - for covering dough during rises
- Wire cooling rack
- Bread knife or serrated knife
Ingredients
- 3 cups warm water - 720 ml, 105-115°F (40-46°C)
- 2 1/4 teaspoons active dry yeast - 7 g, one standard packet
- 1/3 cup honey - 113 g
- 3 tablespoons neutral oil - 45 ml, such as vegetable or canola oil
- 1 tablespoon fine salt - 18 g
- 6 cups whole wheat flour - 720 g, plus more for kneading
- 1 tablespoon neutral oil or softened butter - 15 ml, for greasing the pans
Instructions
- Combine warm water, yeast, and honey in a large bowl. Let sit for 5-10 minutes until foamy and bubbly.
- Add oil and salt to the foamy yeast mixture and stir until incorporated.
- Add whole wheat flour one cup at a time, stirring after each addition until dough pulls away from the bowl. The dough should be tacky but not sticky.
- Knead dough on a lightly floured surface for 8-10 minutes by hand or 6-8 minutes with a stand mixer dough hook until smooth, elastic, and passes the windowpane test.
- Place kneaded dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size, about 1 to 1 1/2 hours.
- Grease two loaf pans. Punch down dough, divide into two equal pieces, shape each into a tight roll, and place seam-side down in prepared pans.
- Cover loaves and let rise until they crown about 1 inch above the pan rims, about 45-60 minutes. Meanwhile, preheat oven to 350°F (175°C).
- Bake for 30-35 minutes until deep golden brown, loaves sound hollow when tapped, or internal temperature reaches 190-200°F (88-93°C).
- Let loaves rest in pans for 5 minutes, then transfer to a wire rack to cool completely for at least 30 minutes before slicing.
Notes
- Always check your yeast first: if it doesn't foam after 10 minutes, start over with fresh yeast and properly tempered water.
- Resist the urge to add too much flour during kneading. The dough should be tacky, not dry, for a soft and tender loaf.
- Use an instant-read thermometer to ensure water temperature is between 105-115°F (40-46°C) for proper yeast activation.
- For a longer, slower rise, refrigerate the dough overnight after the first rise and bring to room temperature before shaping.
- Do not under-bake: a pale loaf may seem done but will be gummy inside. The internal temperature should reach 190-200°F (88-93°C).
- Let the bread cool completely before slicing. Cutting too early releases steam and results in a gummy texture.
- Store at room temperature in an airtight bag for 3-4 days. Never refrigerate, as it speeds up staling.
- Freeze sliced loaves wrapped in plastic and in a freezer bag for up to 3 months. Toast slices directly from frozen.
- To refresh a whole stale loaf, wrap in foil and warm in a 300°F (150°C) oven for 10-15 minutes.
- For a lighter crumb, substitute 2 cups of whole wheat flour with bread flour.