Whole Wheat Bread
Homemade whole wheat bread – The most AMAZING wheat bread recipe that guarantees each slice will be soft, fluffy and baked to perfection. Top with a dollop of butter and drizzle of honey and you have yourself a game changer!
Whole Wheat Bread Recipe
I am SO excited about today’s post! You guys have been asking for a whole wheat bread recipe for a long time and it’s finally here! It’s taken quite a few rounds of tweaking, but I’m happy to say the recipe has been perfected. This honey wheat bread recipe is adapted slightly from my favorite homemade white bread, which has gotten thousands of rave reviews over the years. The whole wheat version is a tad healthier, without skimping on flavor! My family loves it served with a dollop of butter and drizzle of honey. Seriously what dreams are made of!!
I’ve found that the key to create the perfect flavor is by adding 2 cups of white flour to the whole wheat flour. If you’d prefer to use all whole wheat flour – I’ve made it several times that way and it’s still delicious, just a little more dense in texture. One tip that a friend gave me is adding vital wheat gluten to the mix, especially if using all whole wheat flour. I was so grateful for this tip, because it really does help to make the whole wheat bread much softer.
You may be wondering “what is vital wheat gluten”? It’s basically a natural protein made in wheat. It has been hydrated to activate the gluten (helps the bread rise and gives elasticity to the dough). By adding a small amount to the honey wheat bread, it really helps to lighten up the texture.
How To Make Whole Wheat Bread
I know making your own bread can seem intimidating, but this whole wheat bread recipe has easy-to-follow instructions that will leave you with delicious honey wheat bread in no time. It will be hard to go back to store-bought bread after trying this homemade version!
- Place yeast & sugar in small bowl. Pour warm water over yeast mixture & let sit for about 10 mins (or until nice and bubbly).
- Combine melted butter, honey, evaporated milk & salt into a large mixing bowl. When yeast mixture is ready, add them together & mix.
- If using stand mixer, attach bread hook & pour in 3 cups of flour (& wheat gluten if using). Stir/kneed. Add in 1 cup flour at a time & mix. When you get to 5 cups flour in bowl, add in 1/2 cup more flour at a time until dough is no longer sticking to sides.
- Coat dough ball & sides of bowl with butter and cover bowl with warm towel. Set by window & allow to rise (~1-1.5 hours). When it has risen over bowl, punch down & place on floured surface. Kneed the dough for 2-3 minutes.
- Cut dough into two pieces and roll out both into rectangle. Roll the dough up & tuck the ends under. Then place into 2 greased bread pans.
- Let bread rise again & when it looks to be a good loaf size, place them in oven at 375 degrees for 25 mins. When bread is done, coat top with butter and remove onto cooling rack.
How Can I Get Dough to Rise Faster?
- Make sure to let the yeast bubble up and foam before adding the mix.
- While you’re letting the dough rise, cover the bowl with a warm towel and set by a window.
- You can also place on top of a heating pad
- Another way to get the dough to rise faster is to place the dough with small pan of hot water in the oven at 170°F
- Make sure the dough has doubled in size before touching it.
There is seriously NOTHING better than a slice of warm, homemade bread with butter. Enjoy!
Looking for recipes to eat with whole wheat bread? Try these:
Whole Wheat Bread
Homemade whole wheat bread - The most AMAZING wheat bread recipe that guarantees each slice will be soft, fluffy and baked to perfection. Top with a dollop of butter and drizzle of honey and you have yourself a game changer!
- 2 cups warm water
- 1 Tablespoon active dry yeast
- 3 Tablespoons coconut sugar (can substitute with white sugar)
- 1/4 cup melted butter
- 1 Tablespoon salt
- 1/4 cup honey
- 1/2 cup evaporated milk
- 3-4 cups of whole wheat flour , more as needed
- 2 cups all purpose or bread flour (can also use all whole wheat flour)
- 3 Tablespoons vital wheat gluten, optional
- 2 Tablespoons butter (for topping)
Place the yeast and sugar in a small bowl. Pour the warm water (not too hot) over the yeast mixture and let it sit for about 10 minutes, or until nice and bubbly.
Combine the melted butter, honey, evaporated milk and salt into a large mixing bowl. When your yeast mixture is ready, add them together and mix.
If you are using a stand mixer, attach the bread hook and then pour in 3 cups of flour (and the wheat gluten if using). Stir/kneed it as well. Then add in 1 cup of flour at a time and mix. When you get to 5 cups of flour in the bowl, add in 1/2 cup more of flour at a time until the dough is no longer sticking to the sides. You’ll know it’s ready when your fingers no longer stick to the dough.
Then coat the ball of dough and sides of the bowl with butter and cover the bowl with a warm towel. Set by the window and allow it it rise (about 1-1.5 hours). When it has risen over the bowl, punch it down and place on a floured surface.
Kneed the dough for 2-3 minutes.
Cut dough into two pieces and roll both out into a rectangle. Roll the dough up and tuck the ends under. Then place into 2 greased bread pans.
Let the bread rise again, and when it looks like a good loaf size, place them in the oven at 375°F for 25-35 minutes. When the bread is done, it will sound hollow when tapped on. Coat the top with butter and remove onto a cooling rack.