This Whole Wheat Bread recipe stands out for its use of 100% white whole wheat flour, providing a lighter texture without sacrificing the rich nutrients of whole grains.
It’s naturally sweetened with honey, offering a wholesome alternative to refined sugars.
Nutritious Whole Wheat Bread
Equipment
- 1 Stand Mixer (optional)
- 2 Loaf Pan
- Non-stick Cooking Spray – as needed
- Parchment Paper – as needed
- 1 Kitchen Towel
Ingredients
- 6 to 7 cups white whole wheat flour
- 2 3/4 cups plus 2 tablespoons warm water about 105°F/40°C
- 1 1/4 tablespoons instant yeast or active dry yeast
- 1 tablespoon vital wheat gluten
- 1 tablespoon salt
- 1/4 cup unsalted butter melted
- 1/3 cup honey
- 2 tablespoons plain Greek yogurt or sour cream
Instructions
- Combine Flour and Yeast: In a large mixing bowl or the bowl of a stand mixer, whisk together 4 1/2 cups of the whole wheat flour with the yeast. Pour in the warm water and stir everything until just combined. Cover the bowl with a clean towel or plastic wrap and let it rest for 15 minutes. This step allows the flour to hydrate and kickstarts the yeast activation.
- Add Remaining Ingredients: After resting, add the vital wheat gluten, salt, melted butter, honey, and Greek yogurt to the dough mixture. Mix well to combine all the ingredients evenly.
- Incorporate Remaining Flour and Knead: Gradually add 1 1/2 cups of flour to the bowl, mixing continuously. Keep an eye on the dough’s texture; it should start pulling away from the sides of the bowl, forming a slightly sticky but elastic mass. Add more flour sparingly if necessary. Knead the dough using your stand mixer’s dough hook for about 5 minutes, or knead by hand for 10 minutes until it feels smooth and elastic.
- Prepare Baking Pans: Spray two loaf pans with non-stick cooking spray and line the bottoms with parchment paper for easy bread removal.
- Shape the Dough: Turn the kneaded dough out onto a lightly floured surface. Divide it into two equal portions. Flatten each portion into a rectangle approximately 9 inches long. Roll each piece tightly into a loaf shape and place them seam side down in the prepared pans.
- Proof the Dough: Cover the pans with a lightweight kitchen towel and allow the dough to rise in a warm place until it has puffed up and rounded over the top of the pans, about 1 hour. For a quicker rise, see notes below.
- Bake the Bread: Place both loaf pans on the middle rack of a cold oven. Set the oven temperature to 350°F (175°C) and bake for 30 to 38 minutes, until the bread tops turn golden brown.
- Finish and Cool: Remove the pans from the oven. While the bread is still hot, spread a thin layer of cold butter over the crust for extra flavor and softness. Carefully invert the loaves onto a wire rack and let them cool completely before slicing.
Notes
- Flour Choice: White whole wheat flour is recommended for its mild flavor and lighter texture while retaining whole grain nutrition. Regular whole wheat flour works but may yield denser bread.
- Vital Wheat Gluten: This ingredient is essential to boost the protein content in whole wheat flour, improving dough elasticity and resulting in a softer loaf.
- Yeast: Ensure your yeast is fresh and active to guarantee proper rising. Instant yeast can be used directly, but if using active dry yeast, dissolve it in warm water first.
- Sweetener Substitutions: Honey adds a subtle sweetness, but you can replace it with agave syrup or granulated sugar if preferred.
- Rising Tip: For faster proofing, preheat the oven to 200°F, turn it off, and place the dough inside with the door slightly ajar. Check after 20-30 minutes — the dough should be puffed and ready to bake.
- Storage: Keep leftover bread stored in a bread bag at room temperature for up to 3 days or refrigerate for longer freshness.
- Freezing: Once fully cooled, wrap bread tightly in freezer-safe bags and freeze up to 3 months. Thaw at room temperature before serving.
- Equipment Alternatives: If you don’t have a stand mixer, kneading by hand works well, just allow extra time and patience.
Packed with dietary fiber and plant-based protein, this bread supports digestive health and helps keep you fuller longer.
The addition of vital wheat gluten ensures a soft, elastic crumb, which is often challenging with whole wheat flours alone.
With moderate healthy fats from butter and Greek yogurt, it maintains a balanced nutritional profile while keeping saturated fat low.
Easy to make with straightforward steps and flexible equipment options, this bread is perfect for everyday baking — whether for sandwiches, toast, or meal prep.
Its approachable method and wholesome ingredients make it ideal for home cooks seeking nutritious, satisfying homemade bread without complicated techniques.
Must-Have Tools for Perfect Results:
Stand Mixer
Perfect for effortlessly kneading dough to develop gluten, saving time and energy.
It also ensures consistent texture and elasticity, essential for soft, well-risen bread. A versatile tool that simplifies many baking and cooking tasks.
Loaf Pan
Designed to shape and bake the bread evenly, producing tall, uniform loaves with a professional finish. Beyond bread, it’s ideal for casseroles, meatloafs, and layered desserts.
Non-Stick Cooking Spray
Essential for greasing pans to prevent sticking and ensure easy removal of baked goods, making cleanup quick and hassle-free. A kitchen staple for baking and cooking alike.
Parchment Paper
Provides a non-stick surface for the loaf pan’s base, preventing sticking and promoting even baking. Useful for lining trays, wrapping food, and reducing mess in various recipes.
Kitchen Towel
Used for covering dough during rising to maintain moisture and create a warm environment, crucial for proper fermentation. Multipurpose and indispensable in everyday kitchen routines.
Chef’s Secrets for Perfect Bread
Making soft, flavorful whole wheat bread requires attention to a few key details.
First, using white whole wheat flour instead of traditional whole wheat helps achieve a lighter texture without compromising nutrition.
Adding vital wheat gluten boosts the protein content, ensuring your loaf stays tender and rises beautifully.
Don’t rush the kneading process—whether by hand or mixer, thorough kneading develops the gluten network needed for elasticity.
Also, allowing the dough to rest after mixing hydrates the flour, improving dough consistency. When proofing, a warm, draft-free spot is ideal, but if you’re short on time, a low-heat oven trick accelerates rising.
Finally, brushing the crust with cold butter right after baking softens the top and adds a delicious richness that elevates your homemade bread.
Serving Suggestions to Enjoy Bread
Whole wheat bread is incredibly versatile and pairs wonderfully with a variety of meals.
It makes a hearty base for sandwiches—try it with turkey, avocado, and sprouts for a fresh, satisfying lunch. Toast slices lightly and top with butter and jam for a simple breakfast or snack.
For dinner, use thick slices to accompany soups, stews, or salads, where its nutty flavor complements savory dishes perfectly.
You can also cube leftover bread and toast it to make homemade croutons, adding a wholesome crunch to your salads or soups.
This bread is mild enough to pair with sweet or savory toppings, making it a pantry staple worth mastering.
Storage Tips for Fresh Bread
To keep your whole wheat bread fresh and flavorful, store it in a bread bag or loosely wrapped in a clean kitchen towel at room temperature for up to three days.
Avoid sealing it tightly in plastic right after baking, as this traps moisture and can make the crust soggy.
If you want to keep it longer, refrigeration helps slow mold growth but may dry the bread out, so wrap it well.
For extended storage, freeze cooled bread in airtight freezer bags for up to three months.
When ready to eat, thaw at room temperature or warm slices briefly in a toaster or oven to regain softness and aroma.
Proper storage preserves the bread’s texture and taste, ensuring every slice tastes fresh.
Frequently Asked Questions About Bread
1. Can I substitute regular whole wheat flour?
Yes, you can, but regular whole wheat flour tends to produce denser, heavier bread. White whole wheat flour is milder and lighter, offering a better texture for this recipe.
2. What if I don’t have vital wheat gluten?
The bread will still bake, but the texture may be denser and less elastic. Vital wheat gluten strengthens the dough’s structure and helps it rise better, so it’s recommended if you can get it.
3. Can I use active dry yeast instead of instant yeast?
Absolutely! If using active dry yeast, dissolve it in warm water first and let it bloom for 5-10 minutes before mixing with the other ingredients.
4. How do I know when the bread is fully baked?
Look for a golden-brown crust and tap the bottom of the loaf; it should sound hollow. You can also check with an instant-read thermometer — fully baked bread registers around 190-200°F inside.
5. Can this bread be made without a stand mixer?
Yes, kneading by hand works perfectly fine. It just requires a bit more effort and time—plan for about 10 minutes of kneading to develop the gluten well.
