Go Back Email Link
–+ servings
Sliced homemade whole wheat bread made in a single loaf and resting on a wooden sandwich board.
Print Recipe

100% Whole Wheat Bread Single Loaf Recipe

Make your own delicious and nourishing whole wheat bread with this easy recipe. Perfect for beginners and experienced bakers alike!
Prep Time25 minutes
Cook Time30 minutes
Additional Time2 hours
Total Time2 hours 55 minutes
Servings: 12 servings
Calories: 158kcal
Author: Stephanie Wilson

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
US Customary - Metric

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!  

Nutrition

Serving: 1g | Calories: 158kcal | Carbohydrates: 29g | Protein: 6g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 196mg | Potassium: 153mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3IU | Vitamin C: 0.02mg | Calcium: 13mg | Iron: 1mg