If you love gourmet bread that is easy to make and tastes amazing, this whole wheat bread recipe is just for you! Now you don’t have to pay extra for this kind of bread at your bakery AND your home can smell heavenly while you bake it!
Homemade bread is my love language. If you love homemade bread as we do, be sure to try our Artisan Bread Recipe, our Easy Banana Bread Recipe, or our Cranberry Orange Sweet Bread Recipe when you’re done with this one!
There’s Nothing Like Homemade
Is there anything better than a fresh homemade loaf of whole wheat bread straight out of the oven? Not only is this a healthier version without all of the preservatives that you get from the store but your house will smell incredible while you’re making it!
I know sometimes it can be intimidating to make, I was the same way. Let me assure you, this recipe is as simple as it is delicious! If working with yeast and dough isn’t your thing, let this bread be the recipe that changes you! Then invite me over so we can share a slice of heaven (topped with honey butter) together.
How to Make Homemade Wheat Bread
Get The Yeast Going – Add warm water to the bowl of a stand mixer. Sprinkle yeast and sugar over the top, and mix gently to combine. Let sit 5-10 minutes, until it’s bubbly.
Next Set Of Ingredients – Add oil, salt, honey, and milk, and mix until combined.
Layer In Wheat Flour – Add 3 cups of whole wheat flour and the vital wheat gluten to the bowl. Then you’ll want to mix everything until it combines. Then, stir in one last cup of whole wheat flour to the mixture. Next, add the all-purpose flour about 1/4 cup at a time. After each addition, you’ll want to make sure it’s mixed well until the dough pulls away from the sides of the bowl.
Check Texture – It should still be slightly sticky at the bottom, but it shouldn’t stick to your finger when quickly poked. Knead the dough until it’s smooth and pliable.
Rise Up – Place the dough in a lightly greased bowl. Cover the dough and set it in a warm place to rise. Once it has doubled in size, which takes about an hour, it’s ready to go.
Divide It – After one hour, gently punch the dough down and divide it into two halves. Roll each half out into a rectangle that is approximately 12 by 18 inches.
Prep For Baking – Roll up starting at the short edge to form a cylinder. Place the cylinder seam side down in a greased bread loaf tin, and repeat with remaining dough.
Rise Again – Cover the bread pans and let the dough rise again for an additional 45-60 minutes. Once the loaves are about an inch above the top of the bread pan they’re ready to bake. While you’re waiting for the dough to rise, preheat the oven to 375 degrees F.
The Countdown Begins – Bake the bread for about 25-35 minutes. While it’s baking, you can enjoy that amazing smell free of charge.:) Once the bread has browned on top and sounds hollow when tapped, it’s ready to enjoy! I like to brush the top of each loaf with a little butter. Move the loaves of bread to a cooling rack to let them cool completely.
Storing It – I prefer to eat these loaves when they’re nice and fresh. However, if you prefer to save some for later, you can always freeze some. Just be sure to wrap it tightly so it’ll stay fresh for a couple months.
Whole Wheat Bread
- 2 cups warm water
- 1 tablespoon active dry yeast
- 2 tablespoons sugar
- 1/4 cup oil
- 1 tablespoon salt
- 1/4 cup honey
- 1/2 cup warm milk
- 4 cups whole wheat flour
- 3 tablespoons vital wheat gluten
- 1-2 cups all-purpose flour
- Add the warm water to a large bowl or the bowl of a stand mixer. Sprinkle the yeast and sugar over the top, and mix gently to combine. Let sit 5-10 minutes, until bubbly.
- Add the oil, salt, honey, and milk, and mix until combined.
- Add 3 cups of whole wheat flour and the vital wheat gluten to the bowl, and mix until combined. Stir in the last cup of whole wheat flour. Add the all purpose flour 1/4 cup at a time, mixing well after each addition, until the dough pulls away from the sides of the bowl. It should still be slightly sticky at the bottom, but it shouldn’t stick to your finger when quickly poked. Knead the dough until it’s smooth and pliable.
- Place the dough in a lightly greased bowl. Cover and let rise in a warm place until doubled, about one hour.
- After one hour, gently punch the dough down and divide it into two halves. Roll each half out into a rectangle that is approximately 12 by 18 inches. Roll up starting at the short edge to form a cylinder.
- Place the cylinder seam side down in a greased loaf tin, and repeat with remaining dough.
- Cover and let rise for an additional 45-60 minutes, until the loaves are about one inch above the top of the loaf tin. While the bread is rising, preheat the oven to 375.
- Bake 25-35 minutes, until the bread is browned on top and sounds hollow when tapped.
- Brush the tops of the loaves with butter if desired, and move to a cooling rack to cool completely.