Description

This wholesome Whole Wheat Bread recipe yields a soft, hearty loaf perfect for sandwiches and everyday use. Made with simple ingredients including whole wheat flour, honey, and butter, it delivers a slightly sweet and tangy flavor thanks to the addition of lemon juice or apple cider vinegar. The bread rises twice for a perfect texture, then is baked to a golden brown crust. Ideal for those who love homemade bread with natural ingredients and great nutritional value.

Ingredients

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Liquid and Yeast Mixture

1 cup (240ml) water, warmed to about 110°F (43°C)
1/3 cup (80ml) whole milk, warmed to about 110°F (43°C)
2 and 1/4 teaspoons (7g) active dry or instant yeast (1 standard packet)

Flour and Dough Ingredients

2 cups (260g) whole wheat flour (spooned & leveled)
3 Tablespoons (63g) honey
3 Tablespoons (43g) unsalted butter, softened to room temperature
1 teaspoon fresh lemon juice (or apple cider vinegar)
1 and 1/3 cups (173g) whole wheat flour (spooned & leveled), plus more as needed
1 and 1/4 teaspoons salt

Optional Topping

1 beaten egg white
1 Tablespoon whole oats

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Instructions

Activate Yeast: In a large bowl or the stand mixer bowl, whisk together the warmed water, warmed whole milk, and yeast until combined. Add 2 cups of whole wheat flour and stir with a spatula or wooden spoon until a thick batter forms. Cover lightly and let it double in size at room temperature for 60 to 90 minutes, up to 2 hours if needed.
Add Remaining Ingredients: Incorporate the honey, softened butter, lemon juice (or apple cider vinegar), remaining flour (1 and 1/3 cups), and salt into the batter. Using a dough hook attachment or wooden spoon, mix on medium speed until the dough pulls away from the sides, about 3 minutes. If too wet, add flour one tablespoon at a time until workable but still soft and slightly sticky.
Knead Dough: Knead the dough in the mixer for an additional 8–10 minutes or by hand on a floured surface for 8–10 minutes, adding flour sparingly to prevent stickiness. The dough should remain soft and bounce back slowly when poked.
First Rise: Lightly grease a large bowl and place the dough inside, turning to coat with oil. Cover and allow to rise in a warm place for 1.5 to 2 hours until doubled in size.
Prepare Pan and Shape Dough: Grease a 9×5-inch loaf pan. Punch down the dough to release air and roll it out on a floured surface into an 8×15 inch rectangle. Roll the dough into an 8-inch log and place it in the prepared loaf pan.
Second Rise: Cover the loaf and let it rise until about 1 inch above the pan rim, approximately 45 to 60 minutes.
Preheat Oven: Adjust the oven rack to a lower position and preheat the oven to 350°F (177°C).
Optional Topping: If using, brush the top of the risen loaf with beaten egg white and sprinkle whole oats evenly before baking.
Bake: Bake for 36–40 minutes until golden brown on top. Tent with foil around 20 minutes if browning too fast. The bread is done when it sounds hollow when tapped or registers 195–200°F (90–93°C) internally.
Cool and Store: Remove from oven, cool in pan on a rack for a few minutes, then transfer to cool completely before slicing. Store leftover bread tightly covered at room temperature for up to one week.

Notes

Only 8 simple ingredients are needed to make this flavorful whole wheat sandwich bread that rivals store-bought varieties.
You can substitute some whole wheat flour with bread flour for a taller, fluffier loaf.
Over-kneading may make the dough tough; ensure it remains slightly soft and stretchy.
Check my Baking With Yeast Guide for additional tips on rising environment and yeast FAQs.
The bread can be frozen after baking—slice before freezing for convenience.

Nutrition

Serving Size: 1 slice (approx. 60g)
Calories: 150
Sugar: 5g
Sodium: 170mg
Fat: 3.5g
Saturated Fat: 2g
Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 4g
Protein: 5g
Cholesterol: 10mg