Homemade Whole Wheat Bread
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This 100% whole wheat bread is soft, flavorful, and naturally sweetened with honey. Made with simple ingredients and a stand mixer (or by hand), it's perfect for toast, sandwiches, or warm slices straight from the oven. It's my go-to homemade bread-and a longtime reader favorite.
See my single loaf whole wheat bread recipe if you want to make just one, or if you're new to breadmaking, refer to my Bread Making Guide for answers to common FAQs.
Recipe Overview
- Makes: 2 Loaves (See Whole Wheat Bread Single Loaf Recipe for one)
- Time: Prep, 25 min; Rising, 2 hrs; Bake, 30 min; Total, about 2 hrs
- Tools: Stand mixer (or by hand), 2 loaf pans
Featured Review:
One reader shared their success in the comments below:
"I made this bread exactly as written and it turned out perfect. I kneaded for quite a while to bring out the gluten and the results are a light, very tasty bread. Thank You for your recipe!"
What I Love About Homemade Whole Wheat Bread
- Reader-tested and loved for over a decade!
- Uses simple, real ingredients you likely already have on hand
- Produces two soft, golden loaves with a tender crumb
- Easily adaptable with tips for honey, molasses, or sugar
And, it's especially when you pair it with an easy, small-batch Refrigerated Strawberry Jam.
If you enjoy making homemade bread, be sure also to check out our new recipe for Homemade Soft Pretzels, which is another fun dough to work with.
Jump to:
100% Whole Wheat Bread Ingredients
Gather these ingredients to make this superb, utterly delicious homemade bread.
- Whole wheat flour: you can also use white whole wheat is you prefer the taste
- Instant yeast (although active dry yeast works too)
- Honey for sweetness (or maple syrup if preferred)
- Cooking oil
- Salt
How to Make Whole Wheat Bread from Scratch
This bread dough is incredibly easy to make. With few ingredients, it comes together quickly. The time involved is mostly inactive as it will rise twice.
Step 1: Add warm water and honey to a large bowl or the bowl of your stand mixer. Sprinkle the yeast over the top and let it sit for 5 minutes. If you're using instant yeast, add it with the flour and skip the 5-minute proofing time.
Step 2: Add 4 cups of flour, oil, and salt to the yeast mixture; stir until incorporated. Then add the remaining flour, ½ cup at a time, until the dough pulls away from the bowl's sides.
Knead the dough and use the windowpane test to determine if your dough has developed sufficient gluten. Hold a piece of dough between your fingers and very gently pull and stretch the dough. If the dough stretches enough without tearing to see light through it, it's ready!
Step 4: Transfer the dough to an oil-coated bowl, cover it, and let it rise until doubled, about 1 hour. Punch the dough down, cover, and let rise another 30 minutes.
Step 5: Divide the dough in half and form 2 loaves. I like to make a log and tightly pinch the seam and the ends.
Step 6: Transfer to two 9 x 5-inch, well-greased loaf pans with the seam side down. Cover loosely with greased plastic wrap and rise warmly until the center has crowned, about 1 inch above the loaf rim, about 30 minutes.
Step 7: While the bread is rising, preheat the oven to 350°F. Bake for 30 minutes, or until a digital thermometer reads 180°F to 200°F.
Immediately remove the loaves and bread pans from the oven and let them cool completely on a rack before slicing.
Recipe FAQs
Over the years, I've received so many thoughtful questions from readers who've baked and loved this homemade whole wheat bread. Whether you're looking for ingredient substitutions, want to bake it in a Dutch oven, or need help troubleshooting texture or rising, you'll find helpful answers below. These tips are based on my own experience and feedback from bakers just like you!
Recipe Adjustments & Substitutions
Yes, ground flaxseed meal can be added to this recipe without adjusting the amount of flour. However, since flax absorbs moisture, you may need to add a little extra liquid to keep the dough soft and easy to knead.
Absolutely. You can substitute granulated sugar for honey using the same amount. The overall flavor will be slightly different, but the bread will still bake beautifully.
Yes, molasses is an excellent substitute for honey in this recipe. It adds a deeper color and a more robust, earthy flavor. Many readers have made this swap with excellent results.
Oat flour can be used in combination with whole wheat flour, but it shouldn't be used as a full replacement since it lacks gluten. For best results, substitute no more than ¼ to ⅓ of the flour with oat flour, and be prepared to slightly adjust the moisture level to get the right dough texture.
Baking Process & Troubleshooting
Yes, this bread can be baked in a Dutch oven with excellent results, similar to my Quick No Knead Rosemary Bread. Preheat your oven to 450°F with the Dutch oven inside. Once the dough is ready, place it in the hot Dutch oven and bake for 10 minutes with the lid on. Then reduce the oven temperature to 375°F and bake for an additional 20 minutes, still with the lid on. Finally, remove the lid and bake for another 8 minutes to allow the crust to brown.
This recipe includes three rise periods. First, the dough rises for about 1 hour, or until doubled in size. After deflating the dough, it rests for a second rise of about 30 minutes. Finally, once the dough is shaped and placed in pans, it rises a third time for 30 to 60 minutes, depending on the temperature of your kitchen.
Problems with rising are often caused by environmental factors like humidity, temperature, or flour moisture levels. The dough should be soft and slightly tacky but still easy to knead. If it's too dry or stiff, the bread may not rise well. Add flour gradually, and adjust water if needed to get a supple dough texture. Don't be afraid to trust the feel of the dough.
Ingredient Information
Both are 100% whole wheat flours, but they come from different types of wheat. Traditional whole wheat flour is milled from red wheat, giving it a darker color and heartier flavor. White whole wheat flour is milled from white spring wheat, which results in a lighter color and a milder, slightly sweeter flavor.
You can use regular whole wheat flour, white whole wheat flour, bread flour, or stone-ground whole wheat flour. Each variety brings its own texture and flavor. Personally, I prefer stone-ground whole wheat for its nutty, slightly rustic character, but any of these options will produce a delicious loaf.
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Whole Wheat Bread Recipe
Equipment
- 2 9 x 5 inch Loaf Pans
Ingredients
- 5 ½ to 6 cups whole wheat flour
- 2 ½ cups warm water
- 1 ½ tablespoons instant yeast or 2 packages active dry yeast
- ¼ cup honey
- 2 tablespoons oil
- 1 tablespoon salt
Instructions
- In a large bowl or the bowl of your stand mixer, add warm water and honey. Sprinkle the active dry yeast over the top and let sit for 5 minutes. If using instant yeast, add it with the flour and skip the 5 minute proofing timenm.
- Add 4 cups of flour, oil, and salt to the yeast mixture; stir until incorporated. Then add the remaining flour, ½ cup at a time, until the dough begins to pull away from the sides of the bowl.
Knead the dough
- If kneading by hand, transfer the bread dough to a very lightly floured surface, oil your hands, and knead for 6 to 7 minutes or until the dough is smooth. If kneading in a stand mixer, using the dough hook, knead for 4 minutes at medium speed until the dough is smooth. Adjust the dough as needed with additional flour or water if necessary.
- Transfer the dough to an oil-coated bowl and let rise in a warm place for about 1 hour, until the dough has doubled. Punch the dough down, cover, and let rise for 30 minutes.
Shape the loaves
- Coat two loaf pans (8.5 x 4.5 inches or 9 x 5 inches) and set them aside. Divide the dough in half and form it into 2 loaves. I like to make a log and then tightly pinch the seam and the ends. Place seam side down in prepared pans, cover loosely, and let rise in a warm place until the center of the loaf has crowned, about 1-inch above the loaf rim-about 30 to 60 minutes.
Baking
- Meanwhile, preheat the oven to 350 degrees F.
- Uncover the loaves and place them in the oven. Bake for 35 to 40 minutes or until a digital thermometer reaches between 180° - 200°F. Tent a sheet of foil over the loaves after 20 minutes to prevent over-browning if desired.
- Remove the bread from the oven and from the loaf pans. Transfer to a rack to cool completely before slicing. Brush melted butter over the warm bread for a delicious crust as it cools.
Video
Notes
- Whole Wheat Flour: Regular whole wheat, whole wheat bread flour, white whole wheat flour all work great. I always use Stone Ground Whole Wheat Flour. Adjust the flour amount as necessary so that it pulls away from the bowl and is easily handled.
- Storing: Wrap bread and store it at room temperature for several days or freeze it for longer storage.
- Mixing the dough: This recipe is written for a stand mixer but can be made by hand. Knead until the dough is smooth, elastic, and slightly tacky.
- Dough rising: Rise times may vary depending on your kitchen temperature. Warmer environments will shorten rise times; cooler temperatures may lengthen them.
- Serving ideas: Delicious with butter and jam (like this easy strawberry jam recipe), sliced for sandwiches, or toasted for breakfast.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
I'm not clear on the directions. After the first rise do you let it rise again for 30 minutes then divide and put it in the loaf pans and let it rise again for another 30 minutes before putting in the oven?
Thank you!
Hi Carol, thank you for your question. Yes, there is another 30 minute rise after the first rise. In essence, the first rise is about 1 hour and 30 minutes in total. Then you shape the loaves and it rises again before baking. Hope that helps!
Can you skip one of the 30 minute rises. I did by accident with this recipe and it turned out fine...maybe it's because I used hard red wheat? Anyway, thanks for this great and easy recipe!
Hi Rose! That is a great question-- I've never tried this recipe without both of the rises. That is great news that it worked out and super good to know. Hard red wheat flour is my preferred flour too, it has a higher protein and I like the color it brings to the loaves.
This is my first time making 100% whole wheat bread and it turned out perfect. All my kids ask for it and love it!
I have been using a recipe with milk and eggs for my bread which was never good for sandwiches. The slices break in multiple pieces. I was surprised that with this recipe the texture remained the same sandwich quality as when I made it the previous day.
How much active dry yeast would I use if I don’t have the packets?
Hi Sandra, you should use 1 and 1/2 tablespoons of active dry yeast.
This is really the best homemade bread recipe I have made. My family loves it. Simple and so tasty. Thank you so much. You are a great baker.
I made 4 bread and added 3 cups of raisins and cranberry in my second batch. So good.
Hi Michelle! Thank you so much for letting me know how you're enjoying this recipe! It's my go-to whole wheat bread I love to make as often as possible. I LOVE your adaptations with the raisins and cranberries! Yum!!
Do you happen to have nutrition facts on this recipe? Looking for Fat g, Sodium mg, Cholesterol mg. Thanks!
Hi Debbie! I just now found your comment-- I'm so sorry it took me a few days to get back to you. I've updated the nutritional information on the whole wheat bread based on 16 slices per loaf. Fat is 1g, Sodium is 219mg, and Cholesterol is 0mg. The rest can be found at the bottom of the recipe in the recipe card. Thanks so much for your understanding!
Thanks
Hi. I love the look of this recipe but need very low sodium, would it work if I lowered the salt to 1 teaspoon? Ty
Hi Michelle! Reducing the salt should not affect the recipe, other than flavor. Hope you like it!
Can you make this without the honey? I’m looking for a recipe my 9 month old can eat and so no honey yet for him.
Hi Melissa! You can absolutely make it without honey. Yeast needs sugar to activate and grow so you can easily substitute maple syrup, agave, or even brown sugar in the recipe.
Hi Stephanie! How much brown sugar would I substitute?
Hi Ana! I would substitute an equal amount of brown sugar (1/4 cup). As you probably know, honey will taste sweeter than brown sugar, but I still think that amount should be fine.
My suggestion would be to use maple syrup, brown sugar, or even regular sugar. The sweetener is what helps feed the yeast. Whole wheat and honey are classic, but I also like whole wheat and molasses.
That's a great suggestion! I too love whole wheat and molasses together.
If i use the honey do i need to use the sugar to activate the active dry yeast?
That’s a great question! You do not need to use sugar to activate the yeast— honey works just as well.
Awesome recipe. The salt wasn't mentioned in the recipe so I forgot to add it, but it was still good. I portioned it into a muffin tin and doughnut pan and baked for 30 minutes instead of 35 to get the right temperature. These rolls are my new favorite snack food for the foreseeable future.
Hi! This bread is AMAZING!
Question: my husband and I have both made this and same results each time - the loaves don’t rise above the pan so they’re short. I’ve triend lengthening the rise time in the pan, but no change. Any tips?
Hi Lauren, thank you for trying the recipe and for your question. My best tips are to let the bread rise even up to a couple of hours. I use a 9 x 5-inch pan for 1 loaf and an 8 1/2 x 4 1/2-inch loaf pan for the second. Lately, I've found the 8 x 4-inch pan does give me a higher rise.
Also, whole wheat flour can vary in gluten amounts, which is what helps bread rise. Substituting 1 tablespoon of vital wheat gluten for 1 tablespoon flour in each cup of flour can help the bread rise higher. Or, you can also add 2 tablespoons of instant dry milk powder (per loaf) to help increase the rise as well.
Also, watch the moisture level in the dough. Humidity and temperature can vary each time you make bread, which also affects its ability to rise. You want your dough to be soft but not overly sticky. Try to aim for a "tacky" dough to get the right amount of flour to moisture ratio.
I hope these tips are helpful!
I spent all day making this and it kept falling. So after the rise before I put it in the oven it fell when I removed the Saran Wrap lightly covering it. I let it rise again, put it in oven , checked it 5 minutes later and it fell again! Any ideas why ????
I'm so sorry that happened. I've had it happen on other recipes a couple of times. It can be frustrating. In every case, for me, it was about the yeast. Each time my yeast was freshly purchased too. When I made the recipe again with different yeast, I had no problem with it. Even fresh yeast can sometimes lose its "energy," resulting in bread that rises and then falls.
The other issue could be the oven temperature. As you know, all ovens are different, some run a bit hot. When the oven is baking hot, the outer crust becomes golden and the inside of the bread isn't baked through, resulting in bread that falls after it's baked. Thank you for your question!
I have used your recipe four times now and have had a great outcome every time! I do use a mix of whole wheat flour and all purpose flour. Mostly because I’m a little nervous to use all wheat flour. The taste is great and this bread is loved by everyone in my family. I freeze one of the loaves so we have some for a few weeks and it does great out of the freezer. The bread is amazing for grilled cheese sandwiches! It gets the perfect crunch while cooking in the pan. Thank you for the recipe and one day I will try a compete whole wheat batch. 🙂
Hi Melissa! Your comment made my day. I'm so glad you're enjoying the recipe (even with a flour blend)-- which is, of course, absolutely fine! I do that too sometimes, and love making 2 loaves for the same reason as you. It's wonderful to have one in the freezer. I have a son who is a grilled cheese lover too. I can not believe I've NOT made grilled cheese with this bread. Um -- I'm going to remedy that when I bake my next loaf Monday! Thank you for the tip and for trying the recipe!!
Use whole white wheat instead!!!!
Absolutely, Brenda! I love to use white whole wheat too!
I used all whole wheat and it rose so big. So try all whole-wheat next time. I think you will love it.
I’m making your recipe for the second time today. We love the taste of the bread, which is neither too bitter because of the 100% whole wheat, nor too sweet, with the honey. I am adding about a third of a cup of sunflower seeds again. The first time, I weighed the flour and the dough was too wet, and the loaves didn’t hold their height well. This time I’ve gone by “feel” and added a little more flour to make a stiffer, but not dry dough. Will see how that works out. Thanks for this great recipe!
You made my day -- thank you! I'm so glad you like the 100% Whole Wheat Bread recipe. In fact, I'm making a loaf for us today as well. I love your addition of sunflower seeds, making the bread even healthier and heartier. And, you are exactly right. Bread making, as you know, changes from day to day depending on heat and humidity in the air. I always start with basic measurements and add tiny amounts of flour (like 1 tablespoon) until the dough "feels" just right.
Thank you so much for commenting and letting me know about your changes, adaptations, and how you liked it!
This was my first time making bread! It was simple to do and turned out great! Didn’t last long though!!
This recipe is full of flavor and is moist. Love it!