Whole Wheat Bread Recipe

I crafted my Wheat Sandwich Bread Recipe using heated water around 110°F, honey, active dry yeast, whole wheat and bread flours, olive oil, and salt. This light, fluffy loaf offers a fresh take on everyday bread perfect for sandwiches or toast. I am excited to present this wholesome twist on a classic bake.

I’ve been experimenting with bread recipes for a while now so when I came across this recipe for Whole Wheat Bread I knew I had to try it. In my kitchen, I start by mixing 1 1/2 cups of warm water, 2 tablespoons of honey and 2 teaspoons of active dry yeast to get everything bubbling nicely.

Then I add in 1 cup of whole wheat flour with 2 cups of bread flour (plus a little extra for dusting), along with 1 1/2 teaspoons of salt and 2 tablespoons of olive oil. It kinda reminds me of the homemade sandwich bread wheat recipes I’ve played around with before and even some efforts at making a sourdough wheat sandwich bread.

The process is not complicated and the result is a light, fluffy loaf that works great for sandwiches or toast. Trust me, if you like quick wheat bread recipes, this one will impress you even though it isn’t perfect every time.

Why I Like this Recipe

1. I love how easy it is to follow – even if I’m not a baking expert, I know I can trust this recipe to come through.
2. I really appreciate that it uses whole wheat and honey, which makes me feel like I’m making something a bit healthier without sacrificing flavor.
3. I like that the bread comes out light and fluffy every time, so my sandwiches and toast just taste so much better.
4. I also enjoy the process itself – kneading the dough and watching it rise reminds me of baking at home with family, which is always comforting.
5. Lastly, the aroma of the bread as it bakes fills my kitchen with a warm, inviting smell that instantly lifts my mood.

Ingredients

• Warm water helps activate yeast and hydrates the dough making it all come together.
• Honey adds a natural sweetness and helps the yeast get going in the mix.
• Active dry yeast makes the dough rise so the bread gets a light, airy texture.
• Whole wheat flour is full of fiber and nutrients that make the bread healthier.
• Bread flour, with its high protein, builds structure and chewiness in every bite.
• Olive oil adds moisture and rich flavor making the bread soft and tasy.

Ingredient Quantities

• 1 1/2 cups warm water (about 110°F to 115°F)
• 2 tablespoons honey
• 2 teaspoons active dry yeast
• 1 cup whole wheat flour
• 2 cups bread flour, plus extra for dusting
• 1 1/2 teaspoons salt
• 2 tablespoons olive oil

How to Make this

1. In a large bowl, mix 1 1/2 cups warm water (about 110°F to 115°F), 2 tablespoons honey, and 2 teaspoons active dry yeast. Let it sit for about 5-10 minutes until it gets foamy.

2. Stir in 1 cup whole wheat flour, 2 cups bread flour, 1 1/2 teaspoons salt, and 2 tablespoons olive oil. Make sure all the ingredients are well combined.

3. Sprinkle a little extra bread flour onto a clean work surface and turn the dough out. Begin kneading it for about 8-10 minutes until it becomes smooth and a bit elastic.

4. Once kneaded, shape the dough back into a ball and place it into a greased bowl. Cover it with a clean towel and let it rise in a warm spot for roughly 1 hour or until it doubles in size.

5. After it has risen, punch down the dough gently to release the air. It might deflate a bit.

6. Lightly flour your work surface again and turn the dough out. Knead it just a couple more times to reshape it.

7. Form the dough into a loaf shape and place it in a greased loaf pan. Make sure the dough touches all sides of the pan.

8. Cover the pan with a towel and let the dough rise a second time for about 30 minutes, so it puffs up a little more.

9. Preheat your oven to 375°F. Once the dough has risen, put the pan into the oven and bake for around 25-30 minutes until the top looks golden and a toothpick inserted in the middle comes out clean.

10. When done, remove the bread from the oven and let it cool in the pan for about 5 minutes, then transfer it to a wire rack to cool completely before slicing. Enjoy your fluffy whole wheat bread!

Equipment Needed

1. A large mixing bowl for combining your wet ingredients
2. Measuring cups and spoons to measure water, honey, yeast, flours, salt, and oil
3. A stirring utensil like a spoon for mixing the ingredients together
4. A clean, dusted work surface (or countertop) for kneading the dough
5. A dough scraper or spatula to help turn out the dough
6. A greased loaf pan for shaping your dough into a loaf
7. A clean kitchen towel to cover the dough as it rises
8. An oven, preheated to 375°F, for baking the bread
9. A wire cooling rack to let the bread cool evenly after baking
10. A toothpick for checking the doneness of the bread

FAQ

Whole Wheat Bread Recipe Substitutions and Variations

• For 1 1/2 cups warm water, try using warmed almond milk instead; just make sure it’s heated to around 110°F so the yeast can do its thing
• If you don’t have honey, you can swap in an equal measure of maple syrup or agave nectar for that natural sweetness
• You can replace active dry yeast with instant yeast in the same amount; both work pretty well for making the bread rise
• For whole wheat flour, you might use spelt flour or even a bit of all-purpose flour if you’re aiming for a lighter texture

Pro Tips

1. Make sure your water isn’t too hot or too cold when activating the yeast. If it’s hotter than recommended it might kill the yeast, and if it’s too cool it won’t foam properly – always check with a thermometer if you can.
2. When you’re kneading the dough, don’t be in such a hurry. Knead for about 8-10 minutes until it feels smooth and elastic, but be careful not to overdo it or the bread could turn out too dense.
3. Covering the dough correctly during the rising stages is key. I always make sure to use a damp towel or even plastic wrap, so the dough doesnt dry out and gets nice and soft.
4. For a crisper crust, try letting the dough rest a little longer after baking in the loaf pan. A few extra minutes on a wire rack can really improve the texture on the outside.