Whole Wheat Bread Recipe

 This hearty, homemade whole wheat bread strikes the perfect balance—nutty and wholesome from whole wheat flour, yet light and soft from bread flour. It's excellent for sandwiches, ideal for toast, and fills your kitchen with the warm, comforting smell of baking bread.

Yield: 1 standard loaf
Prep Time: 20 minutes
Rise Time: 1 hour 45 minutes
Bake Time: 30-35 minutes
Total Time: About 2 hours 45 minutes

Ingredients

• 1 cup (230 ml) warm water (105–115°F / 40–46°C)

• ¾ tsp (3 g) fresh yeast or ½ tsp (2 g) active dry yeast

• 1 tsp (4 g) granulated sugar (optional, helps yeast proof)

• 1 ½ cups (220 g) bread flour, plus more for dusting

• ¾ cup (100 g) whole wheat flour

• 1 tsp (6 g) fine sea salt or kosher salt

• Neutral oil or butter, for greasing

Instructions

1. Proof the Yeast

In a small bowl or measuring cup, stir together the warm water, yeast, and sugar (if using). Let it sit undisturbed for 5–10 minutes until the mixture becomes foamy on top.

2. Make the Dough

In a large mixing bowl, whisk together the bread flour, whole wheat flour, and salt. Make a well in the center and pour in the yeast mixture. Stir with a wooden spoon or silicone spatula until a shaggy dough forms.

3. Knead the Dough

Turn the dough out onto a lightly floured surface. Knead for 8–10 minutes, adding a light dusting of bread flour only if the dough is excessively sticky, until smooth and elastic. Alternatively, knead with a stand mixer fitted with a dough hook on medium-low speed for 6–8 minutes.

4. First Rise

Lightly grease a clean bowl with oil. Place the dough in the bowl, turning to coat it lightly. Cover with a damp kitchen towel or plastic wrap. Let rise in a warm, draft-free spot until doubled in size, about 1 hour.

5. Shape the Loaf

Gently punch down the risen dough to deflate. Turn it out onto a lightly floured surface. Shape into a tight loaf by flattening into a rectangle, then rolling it up tightly from a short end. Pinch the seam to seal.
Place the loaf seam-side down into a greased 9x5-inch (or similar) loaf pan.

6. Second Rise

Cover the pan with the towel or plastic wrap. Let rise again until the dough has crested about 1 inch above the rim of the pan, about 45 minutes. Meanwhile, preheat your oven to 375°F (190°C).

7. Bake

Bake the loaf on the center rack for 30–35 minutes, or until the top is deep golden brown and the loaf sounds hollow when tapped on the bottom. If the top browns too quickly, tent it loosely with aluminum foil for the last 10 minutes of baking.

8. Cool

Immediately remove the bread from the pan and transfer to a wire rack. Let cool completely before slicing, at least 1 hour, to allow the crumb to set.

Baker's Notes

• Yeast & Water: The water must be warm, not hot, to activate the yeast without killing it. If your mixture doesn't foam, your yeast may be inactive; start over with fresh yeast.

• Flour Hydration: Flour absorbency varies. The dough should be soft and slightly tacky, but not stick relentlessly to your hands. Adjust with a tablespoon of extra flour or water as needed during kneading.

• Storage: Store cooled bread in a bread bag or wrapped in foil at room temperature for up to 3 days. For longer storage, slice and freeze for up to 3 months.

Serving Suggestions

• Toast: Perfect with butter, jam, nut butter, or avocado.

• Sandwiches: Makes a sturdy, flavorful base for any sandwich.

• Side: Serve warm with soups, stews, or salads.

Easy Variations

• Seeded: Knead in ¼ cup of seeds (sunflower, pumpkin, sesame) after the first rise.

• Honey Whole Wheat: Replace the sugar with 1 tbsp honey in the yeast mixture.

• Herb: Knead in 1-2 tbsp of chopped fresh rosemary or thyme with the flours.