100% Whole Wheat Bread (Single Loaf Recipe)
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This 100% whole wheat bread is a simple way to make a single loaf of nourishing, delicious, homemade bread. Whether you're a first-time bread maker or a seasoned baker, you will fall in love with this soft and tender sandwich bread recipe.
If you're new to breadmaking, reference my Bread Making Guide for answers to common FAQs.
About the Recipe
Our most popular bread recipe on the site is our classic wheat bread recipe. Many first-time breadmakers have tried this recipe with success, and many seasoned breadmakers have loved it. The recipe, however, makes two loaves, and many readers have asked me to create a single-loaf whole wheat bread recipe. So this is the promised recipe.
It is delicious and simple to make. Whether you're a beginning or seasoned baker, it's a classic recipe I make all the time.
Jump to:
- About the Recipe
- Whole Wheat Bread Ingredients
- How to Make a Single Loaf of Whole Wheat Bread
- The Secret to Perfect Hydration
- Tips for Making Whole Wheat Bread
- Pro Tips for Light & Fluffy Whole Wheat Bread
- How Long Will Homemade Bread Last?
- More Bread Recipes You May Also Want to Try
- 100% Whole Wheat Bread Single Loaf Recipe
- 💬 Comments
Whole Wheat Bread Ingredients
Here are the key ingredients you will need to make this delicious homemade bread.
- Whole wheat flour: I use stone-ground whole wheat flour, but whole wheat bread flour and white whole wheat also work.
- Instant Yeast: I love instant yeast because you can add it directly to the dough without proofing. If you want to use active dry yeast, dissolve it in 2 tablespoons of the water in the recipe, along with a drizzle of honey, for 5 minutes before proceeding with the recipe.
- Honey
- Cooking oil: Use your favorite neutral cooking oil
- Salt
How to Make a Single Loaf of Whole Wheat Bread
Here are the steps for making this soft, delicious, and wholesome whole bread recipe.
If You Are Using Active Dry Yeast (Proofing Step)
If you aren't using Instant Yeast, you must "wake up" your yeast before starting the recipe. Note: Do not add extra water for this step; use the ingredients already measured for the recipe.
- Separate the Water: Measure out ¼ cup of the warm water (105F-115F) from the 1 ¼ cups of water called for in the recipe.
- Dissolve Honey: Stir 1 teaspoon of the honey (from the recipe's ¼ cup) into that warm water.
- Bloom the Yeast: Sprinkle your packet of Active Dry Yeast over the top. Stir gently and let it sit for 5-10 minutes.
- Check for Foam: Once the mixture is bubbly and foamy, it's ready! Add this "slurry" along with the remaining water, honey, oil, and flour to your mixer.
- Skip This Step: If you are using Instant Yeast, simply whisk the dry yeast directly into your flour and add all liquids together at once.
Phase 1: Mixing and Kneading
- Combine Ingredients: Add the flour, water, yeast, honey, oil, and salt to your mixer. Stir until the dough begins to pull away from the sides.
- Knead for Strength: Knead for 5-7 minutes on medium speed (or 6-7 minutes by hand).
- The Tacky Test: Check the texture. It should feel like a Post-it note-tacky to the touch but not sticking to your fingers. Add 1 tablespoon of flour at a time only if necessary.
- Perform Windowpane Test: Stretch a small piece of dough; if it becomes translucent without tearing, the gluten is ready.
Phase 2: The First Rise
- Prep for Rise: Transfer the dough to an oiled bowl, then loosely cover it with a damp cloth or plastic wrap.
- Bulk Ferment: Place in a warm, draft-free spot (like your microwave "proofing box") for 1-2 hours.
- Check for Puffiness: Don't wait for a clock-wait for the dough to look visibly puffed and relaxed, even if it hasn't quite doubled in size.
Phase 3: Shape & Bake
- Shape the Loaf: Gently deflate the dough and roll it into an 8-inch log. Pinch the seams tightly to ensure a strong structure.
- Second Rise: Place in your prepared 8.5 x 4.5-inch pan. Let it rise until the center reaches about 1 inch above the rim.
Phase 4: Baking
- Bake until Golden: Bake at 350°F for 35-40 minutes.
- Verify Temperature: For a perfect crumb, use a digital thermometer to ensure the internal temperature is between 180°F and 190°F.
The Secret to Perfect Hydration
One of the most common questions I receive about whole wheat bread is regarding the "stickiness" of the dough. Because whole wheat flour is high in fiber, it absorbs moisture more slowly than white flour. If your dough feels too wet or sticky at first, don't rush to add more flour!
Give the ingredients a few minutes to "introduce" themselves during the kneading process. The honey and oil also contribute to that initial tacky feel, but as the gluten develops, the dough will transform into a smooth, supple ball. I have included gram measurements below to ensure the most consistent results, as even a slightly "heavy" or "light" cup of flour can change how the dough handles.
Tips for Making Whole Wheat Bread
Bread making is easy, but these tips will help you ensure your bread is as delicious as possible.
Kneading the Bread
It's important to knead the bread to develop gluten, which helps it rise. The window pane test is a simple way to determine whether your bread is ready to rise.
Take a small section of dough and stretch it into a square shape (like a window). Continue stretching until the middle becomes thin enough that light can pass through it without being obstructed. If there are no tears in the dough, you can be sure it is properly kneaded.
Dough Rising
Professional bakeries often have proofing ovens (also known as proofers, proofing cabinets, dough proofers, or proofing boxes). These help ensure the dough is in an ideal environment of warmth and humidity, allowing it to rise to its maximum potential.
I don't have a proofing box at home, but years ago, while speaking to a colleague and professional breadmaker, he shared his trick for creating one. I do this every time I bake bread.
Add 2 cups of hot water to a jar or liquid measure. Loosely cover your dough and add both to a microwave. Close the door and don't open it for about 1 hour. It really does create the perfect environment for bread to rise!
You can also add a loaf pan filled with very hot water to the bottom of your oven. Place the covered dough on a rack above the water and let it proof there. Do not turn on the oven.
Pro Tips for Light & Fluffy Whole Wheat Bread
If this is your first time making 100% whole wheat bread, keep these three essential tips in mind to guarantee a light, tender loaf:
- Be Patient with Proofing: Whole wheat flour is heavier than white flour and needs more time to rise. Don't rely on the clock-wait until your dough has truly doubled in size during both rises. This is the key to preventing density!
- Measure Flour Precisely: Too much flour is the fastest route to a heavy, dense loaf. Always use the spoon-and-level method or, ideally, weigh your flour. Never scoop directly from the bag.
- Check Water Temperature: To prevent an overly strong, yeasty flavor, ensure the water used to proof the yeast is only warm to the touch (around 105°F to 115°F). If it's too hot, the yeast will work too fast and create off-flavors.
How Long Will Homemade Bread Last?
Because homemade bread doesn't typically contain preservatives, it doesn't last as long as store-bought bread.
Cool the bread completely and store it at room temperature in an airtight container or resealable bag for 2-4 days. Properly stored in the refrigerator, it will increase its shelf life to about 1 week.
For longer storage, it can be frozen as a whole loaf or sliced for up to 3 months.
More Bread Recipes You May Also Want to Try
- Irish Apple Crumble Cake
- Quick No Knead Whole Wheat Bread
- The Ultimate Bread Making Troubleshooting Guide: 5 Common Mistakes Fixed
- Holiday Loaves for the Christmas Table (Sweet & Savory Breads)
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100% Whole Wheat Bread Single Loaf Recipe
Ingredients
- 3 ¼ cups whole wheat flour* (plus 1-2 tablespoons as needed)
- 1 ¼ cups warm water
- 2 ½ teaspoons instant yeast or 1 packages active dry yeast dissolved in 2 tablespoons of the water in the recipe
- ¼ cup honey
- 3 tablespoons oil
- 1 ½ teaspoons salt
Instructions
Proofing Active Dry Yeast
- If you're using active dry yeast instead of instant yeast (which can be added directly to the ingredients), 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 using instant yeast, skip this step.
Combine the Ingredients
- Add flour, water, instant yeast (or proofed active dry yeast) honey, oil, and salt into the bowl of a stand mixer. Stir 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 smooth. If kneading in a stand mixer, using the dough hook, knead for 5-7 minutes at medium speed until smooth. Adjust the dough with additional flour or water if necessary.
First Rise
- Transfer the dough to an oil-coated bowl and let rise in a warm place for 1-2 hours, or until the dough becomes puffy. It may not double in size.
Shape the Loaf
- Coat an 8 ½ x 4 ½ inch loaf pan and set aside. Then, gently deflate the dough and shape it into an 8-inch log, pinching the seam and the ends together tightly. Place the dough, seam side down, in the prepared pan and cover loosely.
Second Rise
- Let the bread rise for 1-2 hours, or until the center has crowed about 1 inch above the rim. Preheat the oven to 350℉ near the end of this last rising.
Bake the Bread
- Uncover the loaves and place them in the oven. Bake for 35 to 40 minutes or until a digital thermometer registers between 180° 190°F. If desired, tent a sheet of foil over the loaf after 20 minutes to prevent over-browning.
- Remove the bread from the oven and from the loaf pan. Transfer to a rack to cool completely before slicing. Brush melted butter or olive oil over the warm bread for a delicious crust as it cools.
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.
Storage
- Wrap bread and store it at room temperature for several days or freeze it for longer storage.
Bread Rising
- I learned a trick bread-rising trick a long time ago that I've used in my kitchen ever since. And it works regardless of the season. Bread needs a warm place to rise. A professional breadmaker told me he doesn't have a proofing box at home, so he adds a cup of very warm water and the covered dough into the microwave. It creates the perfect "proofing box" at home. Just be sure not to accidentally start the microwave!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
How many servings does this make?
Hi Jordan, the number of servings depends on how thickly you slice the bread. It you slice it on the thick side, you should have about 12 slices, if you slice it thinly, you should have about 16 slices. The recipe is written using thicker slices, or 12 servings.
Ok I did it all and my loaf is very dense. It also smells very yeasty, is that normal. Any ideas what I might have done wrong?
Hi Dixie!
That's wonderful that you tackled the whole wheat bread recipe! Please don't be discouraged—baking with 100% whole wheat flour can sometimes be a trickier beast than white flour, and nearly everyone hits this kind of bump when they start out. Getting that light, fluffy texture takes a little practice!
Let's break down the two things you mentioned: density and the yeasty smell. These two issues are actually related!
1. Why the Loaf is Dense (The "Lift" Problem)
You're right, dense bread is the most common issue we hear about, and it usually comes down to one of two things: Proofing or Flour Measurement.
Proofing Time (The Most Likely Culprit)
Whole wheat flour is heavier and has more sharp bits of bran than white flour. This makes it harder for the yeast to blow up those little air balloons inside the dough. Whole wheat dough needs more time to proof (rise) than you might think.
The Fix: When the recipe says "until doubled," we're not just guessing—it's critical. If your loaf is dense, you probably stopped the first or second rise too early.
Next Time: Give your dough an extra $15-30$ minutes during the first rise (bulk fermentation). The dough should look visibly puffy, relaxed, and roughly double its original size before shaping. Don't rely solely on the clock; watch the dough!
Flour Measurement (The "Too Heavy" Problem)
If you scooped the flour directly out of the bag with your measuring cup, you likely added too much. Whole wheat flour compacts easily, and a cup of scooped flour can contain up to $25\%$ more weight than a cup of correctly measured flour. Too much flour means a heavy, dense final product.
The Fix: Always use the spoon-and-level method (spoon flour into the cup, then level the top) or, even better, use a kitchen scale to measure the flour by weight. This is the single biggest secret to consistent baking.
2. Why the Loaf Smells Yeasty (The Over-Active Yeast)
A very strong, overly yeasty smell means your yeast was working hard, perhaps a little too hard and too fast!
The Fix: When yeast eats its food (sugar in the flour), it produces the bubbles that make bread rise, but also other compounds that can smell strongly yeasty or even alcoholic if the process is rushed. This can happen if the water you used to activate the yeast was too hot or if your dough was rising in a spot that was too warm (like right next to a stove).
Next Time: Ensure your water is just warm (around $105^{\circ}-115^{\circ}$F, or just warm to the touch). And find a cozy, but not scorching, spot for the dough to rise. A cool oven with the light on is often perfect. If the yeast isn't happy (too hot or too fast), the bread loses flavor and aroma.
You are so close to that delicious homemade loaf! Try increasing your proofing time and being meticulous with your flour measurement next time.
Thank you!
You’re welcome!
Very Simple and nutritious compared with white bread. I just made 1 loaf and the room smells like a bread factory. Thank you it's so light for whole wheat. Mine fell a little while baking...but still came out 🙂
Hi Kate! I'm so happy you enjoyed the recipe. I'm with you, I love it when my kitchen smells like a bread factory!
Would this recipe work in a bread machine?
Hi Bev, this recipes does work in a bread machine! In fact, I made a loaf today. Use the 1 1/2 lb setting if you have it, and be sure to add the wet ingredients first, followed by the dry ingredients, and finally the yeast. I definitely recommend instant yeast instead of active dry yeast. The bread machine doesn't exactly replicate the homemade loaf's rise and texture when baked in the oven, but the convenience is great! You can make it entirely in the bread machine, or make it as dough and then deflate, shape, and bake in a loaf pan if desired.
Wow!! So easy and delicious!
So happy you enjoyed it! Thank you, Patti!
Oh my goodness! This bread is delicious! It was so simple to make too. Thank you for sharing the recipe!
You're welcome, Carrie! I'm thrilled loved it!
Hi, This is my second attempt at making this loaf and both times I struggled to get the loaf to release from the bread pan. I usually have to run a knife around the edge and once it starts to release I end up losing part of the bottom when turning it out. Anyone else having this issue? Any tips?
Thanks
Hi Erica! That can definitely happen with homemade bread. You want to let the bread cool slightly, until the pan is cool enough to handle but not all the way cool. Then, run a knife around the edges to loosen it from the pan, and then pull it out. I love to use a nonstick metal loaf pan, which helps with sticking. Be sure that you have thoroughly coated the insides of the pan, bottom and sides, with butter, oil, or cooking spray. If it continues to be challenging, you can always line the inside of the pan with parchment (bottom and sides) which makes it really easy to remove the bread from the pan. Hope this helps!
The parchment paper worked perfect this time! Will definitely be using it from now on.
I wanted to also ask, have you tested using no sweetener? Would more water or oil need to be added to substitute for the lack of liquid?
Thanks
Hi Erica! I’m so glad the parchment worked well for you!
As to eliminating the honey- you can definitely do that. You may need to add additional water if the dough feels dry.
Start with 2 tablespoons and add more as needed. If you find you’ve added too much water, increase the flour 1 tablespoon at a time until the dough is tacky but not sticky- just as you’ve done with these loaves. ❤️
First time bread maker here. If you’re using the instant yeast do you still need to add the warm water to the mix? For some reason every time I try this recipe the dough is dry and falls apart. It doesn’t look like dough. I got it to work one time lol im learning so im not sure what im doing wrong
Hi Bri— if you’re using instant yeast, add it directly to the flour. The only time you let it proof in warm water is when using active dry yeast. I’m so happy you’re becoming a bread baker! You’ll get it— and it’s so rewarding. When your dough looks dry during the kneading process, add small amounts of water (1-2 teaspoons) until it reaches a slightly tacky consistency. Dough can sometimes feel dry because the liquid is not evenly distributed throughout the dough. Try kneading it a bit longer.
I've tried a couple of other wheat bread recipes, but I'm sticking with yours! I like that it comes out so fluffy and light without having to add extra wheat gluten. Great texture and flavor.
Hi Amanda! Thank you so much for trying the recipe -- I'm so thrilled you enjoyed it! I love the texture too.
I was hoping to add cranberries to this... do you think that would work with the current recipe?
That's such a great idea! I haven't tried it, but I can't imagine why it wouldn't work. I would add them toward the end of the kneading process. I'd love to hear how it turns out if you try it!
I was looking at your Classic Wheat Bread (2 loaves) first. It also calls for Instant Yeast, but says to proof it first. This 1 loaf just has you mix it in, which us What I always do with Instant Yeast. Is there any reason it's proofed in the 2 loaf recipe??
No, there is no need to proof instant yeast, just mix it into the flour— I’ll check the instructions— thank you!
Very easy to make!
Hi Sierra! Thank you for trying the recipe -- and I agree, it's so easy!