Easy Whole Wheat Bread (2024)

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Last updated July 22, 2024

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Here’s our family favorite whole wheat bread recipe! This homemade sandwich bread is quick and easy to make: no special equipment needed. It’s perfect for sandwiches and toast, made with your own two hands: all you need is a loaf pan and a few hours.

Easy Whole Wheat Bread (1)

Why we love this recipe

Want to make loaf-style bread at home? Here’s our family favorite whole wheat bread recipe, perfect for sandwiches and toast, made with your own two hands and no store-bought preservatives! It’s so easy to make: with no special equipment needed. All you need is a loaf pan and a passion for homemade bread. Watch out: your kitchen will smell incredible—and you’ll never need to buy bread again!

Alex and I are cookbook authors and recipe developers with a particular expertise in bread and pizza. This one is Alex and my go-to for weekly toast and sandwiches—and our kids love it. We hope it becomes a favorite in your house, too!

How to make whole wheat bread: an overview

Here’s the basic outline of what you’re getting yourself into with whole wheat bread. The process takes 2 ½ to 3 hours total, then 1.5 hours to cool the bread.This is pretty short for bread (our sourdough bread takes 2.5 days!) Even so, it’s a project you’ll probably want to save for days off of work like weekends. Here are the basic steps:

Mix & knead the dough15 minutes active time
Proof 140 to 60 minutes, hands off
Shape10 minutes active time
Proof 240 to 50 minutes, hands off
Bake30 minutes, hands off
Cool90 minutes, hands off
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Ingredients in homemade whole wheat bread

This homemade whole wheat bread is full of flavor and hearty ingredients! Like most whole wheat bread recipes, it also has all purpose flour. Why? Using a little all purpose flour gives the texture and fluffy lift you expect.

What’s the ratio in this recipe? This bread recipe uses about 2/3 whole wheat flour. It’s got 2 cups whole wheat flour and 1 ¼ cups all purpose flour. It’s also got some oats and optional seeds on top for contrasting texture. Here are the ingredients you’ll need:

  • Whole wheat flour and all purpose flour
  • Oats
  • Butter
  • Milk
  • Maple syrup
  • Yeast
  • Poppy seeds and sunflower seeds, optional
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Equipment list

This whole wheat bread is so easy to make: it requires no special equipment at all! You’ll probably have the pan you need. There are two optional ingredients that make the recipe easier, but aren’t required. Here’s what you’ll need:

  1. 8 or 9-inch loaf pan
  2. Kitchen scale(optional)for measuring the ingredients by weight*
  3. Instant read thermometer(optional) for measuring the internal temperature**

*Weighing out ingredients is the most accurate way to measure flour. Its volume varies based on the environment! But for this homemade bread recipe, exact precision is not as important as something likesourdough. So you can get away with cup measures!

**Reading the bread’s internal temperature is the best way to determine whether the bread is fully baked. But you can get away with baking without it! Just judge whether the top is nicely golden brown.

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How to proof bread

What is proofing?Proofingis letting the bread dough rest so that the yeast makes it rise. This creates the desired fluffy texture of the whole wheat bread (also called the crumb). To proof the bread, you’ll simply place the dough ball in a bowl and cover it with a towel. Then you can proof it using either of the following temperatures:

  • Proofing setting in oven or warm place:For best results, the proofing temperature should be between 80°F and 90°F. Many ovens have a proofing setting you can use for this step.
  • Room temperature:You can also proof this bread at room temperature! The proofing temperature forsourdough breadis more important since it’s a little more touchy. Luckily, this whole wheat bread bread can be proofed at either temperature.

Storing leftovers

Homemade whole wheat bread doesn’t have preservatives like the store-bought variety, so storing the bread is a little different! There are a few different easy ways to store this bread:

  • Room temperature:Store the bread at room temperature wrapped in plastic for 2 to 3 days.
  • Refrigerator:Store refrigerated wrapped in plastic for up to 1 week (we don’t recommend this with artisan bread, but it works here!).
  • Freeze:Slice the bread into pieces, wrap in plastic, and freeze for up to 3 months.
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Ways to se whole wheat bread

This whole wheat bread is so delicious! You’ll love it straight from the oven, or stored to make sandwiches throughout the week. It’s especially good with:

  • Make toast.Spread with almond butter or cashew butterand a drizzle of honey, or makeavocado toast.
  • Use it for sandwiches.Use it for PB&J, an egg salad sandwich, tuna salad sandwich or chickpea salad sandwich, and more.
  • Make grilled cheese. Try it in gourmet grilled cheese or grilled cheese in the oven.

More bread recipes

Here are some favorite homemade bread recipes: try our classic homemade bread sandwich loaf (without whole wheat). Opt for artisan bread or no knead bread for a crispy crust, soft interior, and robust flavor. Or try our fan favorite sourdough bread.

01

Perfect Focaccia Bread

02

Easy Homemade Bread

03

Artisan Bread

04

Best Sourdough Bread Recipe

Dietary notes

This whole wheat bread recipe is vegetarian. For vegan, go to Vegan Bread.

Frequently asked questions

How do I know when the dough has risen enough?

Dough should double in size and slowly spring back when poked. Quick deflation means it needs more rising time, which varies with kitchen temperature.

Can I bake whole wheat bread in a Dutch oven?

No, this recipe is optimized for a loaf pan. To bake bread in a Dutch oven, go to our Artisan Dutch Oven Bread or make our Multigrain Bread recipe in a Dutch oven.

How do I store homemade whole wheat bread?

Store the bread at room temperature for 2 to 3 days wrapped in plastic or in a bread bag, or refrigerator for up to a week. The bread can also be frozen, sliced into pieces and wrapped in plastic, for 3 months.

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Easy Whole Wheat Bread (10)

Easy Whole Wheat Bread

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5 from 1 review

  • Author: Sonja Overhiser
  • Prep Time: 2 hours
  • Cook Time: 30 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 1 loaf (12 to 14 pieces) 1x

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Description

Here’s the BEST whole wheat bread recipe! This homemade sandwich bread is quick and easy to make: no special equipment needed.

Ingredients

Scale

  • 2 tablespoons unsalted butter, melted (20 grams)
  • ½ cup milk (118 grams)
  • ¾ cups warm water (177 grams)
  • 2 tablespoons maple syrup (15 grams)
  • 2 teaspoons instant or active dry yeast (8 grams)
  • 2 cups whole wheat flour (250 grams)
  • 1 ¼ cups all purpose flour (156 grams)
  • ½ cup rolled oats (45 grams)
  • 1 ½ teaspoons kosher salt (8 grams)
  • 2 tablespoons seeds: sesame seeds, poppy seeds, sunflower seeds, etc (optional)

Instructions

  1. Make the dough:In a small saucepan, melt the butter over low heat. Once melted, remove from the heat and stir in the milk so it is just warm.
  2. In a large bowl, combine the melted butter and milk with the maple syrup, warm water, and yeast and mix with a wooden spoon or dough whisk until just combined. In a separate bowl, stir together whole wheat flour, all purpose flour, oats and kosher salt. Add the flours and oats to the bowl and stir with the spoon until just combined. Turn the dough out onto a clean, lightly floured countertop and form the dough into a ball.
  3. Knead the dough: Knead the dough by pushing with the base of your palm, then reforming it into a ball. Continue kneading for 5 to 6 minutes until the dough feels pillowy and has a smooth, stretchy exterior. If the dough is very sticky, add a small amount of flour while kneading. Alternatively: attach the dough hook to a stand mixer and start the mixer on medium-low speed, then allow the mixer to knead for 8 minutes.
  4. Proof 1: Place the dough ball in a clean bowl and cover with a clean dish towel. Allow the dough to stand in a warm place (proof) until it rises to double in size, about 40 minutes to an 1 hour.
  5. Shape the dough:Once proofed, grease an 8 to 9-inch loaf pan. Turn the dough onto a counter and gently press the dough into a large rectangle about 1/2-inch thick. The short side of the rectangle should be about the width of the long edge of the loaf pan. Roll the dough into a log (the width of the loaf pan). Pinch the seams on the sides and bottom of the roll and then place it into the greased pan seam-side down. Gently press the dough to fill the bottom of the pan.
  6. Proof 2:Cover with a clean dish towel and allow to proof for 40 to 50 minutes until the dough doubles in size.
  7. Meanwhile, preheat the oven to 350°F.
  8. Bake the bread:Once proofed, brush with the top of the loaf with water. If desired, sprinkle the seeds on the top. Bake 30 to 35 minutes. The bread is done when the top is golden brown and the inside of the bread reaches 190°F on an instant read thermometer. Remove the bread to a cooling on a rack and cool completely, at least 90 minutes. (However tempting, cutting the bread while warm will ruin its texture!)
  9. Serve (+ storage info):Slice the bread and serve. Store the bread at room temperature for 2 to 3 days wrapped in plastic, or refrigerator for up to a week. The bread can also be frozen, sliced into pieces and wrapped in plastic, for 3 months.
  • Category: Bread
  • Method: Baked
  • Cuisine: Bread

vegetarian

Published on / Last updated on

Categorized In:

  • Recipes

About the authors

Easy Whole Wheat Bread (11)

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

About Us

Cookbook

Leave a Comment

11 Comments

  1. can I sub honey for maple syrup??? what happens if I leave the oats out?

    Reply

    1. You can sub honey but the oats are essential for the rest of the ingredients to work out.

      Reply

  2. I made your bread , it’s one of the nicest breads I have tasted, moist but not too heavy lovely

    Reply

    1. So glad you enjoyed!

      Reply

  3. Hi, can we use water instead of milk in this recipe?

    Reply

    1. Yes, but the texture will be much more tough.

      Reply

  4. Can you use plant milk or do you recommend cow milk?

    Reply

    1. We have a vegan version here: https://www.acouplecooks.com/vegan-bread-recipe/#tasty-recipes-56784

      Reply

  5. If I cant find whole weat flour can I swap for something else? Thanks!

    Reply

    1. You can just use our standard recipe: https://www.acouplecooks.com/easy-homemade-bread/#tasty-recipes-55751

      Reply

    2. What is up with the lack of whole wheat flour in Indianapolis right now? My sister in CA says all she can find is whole wheat and all purpose is nowhere to be found. Very strange.

      Reply

Easy Whole Wheat Bread (2024)
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