Ingredients

• 3 cups whole wheat flour
• 1 cup bread flour (or all-purpose flour)
• 2¼ teaspoons active dry yeast (1 packet)
• 1¼ cups warm water (105–110°F / 40–43°C)
• ¼ cup warm milk
• 3 tablespoons honey
• 2 tablespoons olive oil or melted butter
• 1½ teaspoons salt
• 1 tablespoon vital wheat gluten (optional, for a softer loaf)
• Rolled oats for topping (optional)

Equipment

• Large mixing bowl
• Measuring cups and spoons
• Wooden spoon or stand mixer
• 9×5-inch loaf pan
• Kitchen towel
• Cooling rack

Instructions

Step 1: Activate the Yeast

In a small bowl, combine the warm water, warm milk, and honey. Stir until the honey dissolves.

Sprinkle the yeast over the liquid and let it sit for 5–10 minutes until it becomes foamy. If the yeast doesn’t foam, start over with fresh yeast.

Step 2: Mix the Dough

In a large mixing bowl, whisk together:

• Whole wheat flour
• Bread flour
• Salt
• Vital wheat gluten (if using)

Pour in the activated yeast mixture and olive oil.

Mix until a shaggy dough forms.

Step 3: Knead the Dough

Transfer the dough to a lightly floured surface.

Knead for 8–10 minutes until the dough becomes smooth, elastic, and slightly tacky.

If using a stand mixer, knead with the dough hook for about 6–8 minutes.

Avoid adding too much extra flour—the dough should remain soft.

Step 4: First Rise

Lightly oil a large bowl.

Place the dough inside and turn it once to coat.

Cover with a clean kitchen towel or plastic wrap.

Allow it to rise in a warm place for 60–90 minutes or until doubled in size.

Step 5: Shape the Loaf

Punch down the risen dough gently.

Transfer it to a lightly floured surface.

Flatten into a rectangle and roll it tightly into a loaf.

Pinch the seam closed.

Place the loaf seam-side down into a greased 9×5-inch loaf pan.

If desired, brush the top lightly with water and sprinkle with rolled oats.

Step 6: Second Rise

Cover the pan loosely.

Allow the dough to rise for 30–45 minutes until it crowns about 1 inch above the rim of the pan.

Meanwhile, preheat the oven to 375°F (190°C).

Step 7: Bake

Bake for 35–40 minutes until golden brown.

The loaf should sound hollow when tapped on the bottom.

For best accuracy, the internal temperature should reach 190–200°F (88–93°C).

If the top browns too quickly, loosely cover it with aluminum foil during the final 10–15 minutes.

Step 8: Cool

Remove the bread from the pan immediately.

Cool completely on a wire rack for at least one hour before slicing.

Cooling prevents the loaf from becoming gummy.

Tips for the Best Whole Wheat Bread

• Use fresh yeast for the best rise.
• Bread flour helps create a lighter texture alongside whole wheat flour.
• Vital wheat gluten improves softness and loaf height but is optional.
• Honey adds moisture and a subtle sweetness while helping the crust brown beautifully.
• Knead thoroughly to develop strong gluten for a better crumb.
• Don’t rush the rising time—proper fermentation creates better flavor and texture.

Flavor Variations

Honey Oat Bread

Add ½ cup rolled oats to the dough and sprinkle extra oats on top.

Seeded Whole Wheat Bread

Mix in:

• Pumpkin seeds
• Sunflower seeds
• Flaxseed
• Sesame seeds

Cinnamon Raisin Whole Wheat Bread

Add:

• 1 teaspoon cinnamon
• ¾ cup raisins
• 2 tablespoons brown sugar

Herb Whole Wheat Bread

Mix in:

• 1 tablespoon chopped rosemary
• 1 teaspoon thyme
• Garlic powder for extra flavor

Nutty Whole Wheat Bread

Fold in chopped walnuts or pecans for added crunch.

Serving Suggestions

Enjoy Whole Wheat Bread with:

• Butter and honey
• Homemade jam
• Peanut butter and banana
• Avocado toast
• Egg sandwiches
• Grilled cheese
• Chicken or turkey sandwiches
• Soup and chili
• French toast
• Toasted with cream cheese

Storage

• Store at room temperature in an airtight bread bag or container for up to 4 days.
• Refrigeration is not recommended, as it can dry out the bread.

Freezing Instructions

Wrap the cooled loaf tightly in plastic wrap, then aluminum foil or place it in a freezer-safe bag.

Freeze for up to 3 months.

Thaw overnight at room temperature, then warm slices in the toaster or oven before serving.

Nutrition (Per Slice – Approximate)

• Calories: 170
• Carbohydrates: 30g
• Protein: 6g
• Fat: 3g
• Saturated Fat: 0.5g
• Fiber: 4g
• Sugar: 4g
• Sodium: 290mg