Whole Wheat Bread Recipe

It's easy to make this honey whole wheat bread! This no-fail homemade bread recipe bakes up golden brown into a wholesome loaf with a soft, hearty texture.

Prep Time: 20

Cook Time: 25

Rising Time: 1 30

Total Time: 2 15

Servings: (2 loaves)

Ingredients

2 cups warm water
1 Tablespoon active dry yeast
3 Tablespoons coconut sugar , can substitute with white sugar or honey
¼ cup melted butter
1 Tablespoon salt
¼ cup honey
½ cup evaporated milk
3-4 cups whole wheat flour , can also use all white whole wheat flour
2 cups all-purpose flour , can also use all white whole wheat flour
3 Tablespoons vital wheat gluten , optional
2 Tablespoons butter , melted (for topping)

Instructions

Activate yeast. Place 1 Tablespoon yeast and 3 Tablespoons sugar in a small bowl. Pour 2 cups warm water (not too hot) over the yeast mixture and let it sit for about 10 minutes, or until nice and bubbly.
Combine 1/4 cup melted butter, 1/4 cup honey, 1/2 cup evaporated milk and 1 Tablespoon salt into a large mixing bowl. When your yeast mixture is ready, add them together and mix.
Add flour and knead. 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/knead 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.
First rise. 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.
Knead the dough for 2-3 minutes.
Shape. 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 (8x4 or 9x5 will work).
2nd rise. 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.

Notes

Flour: I like to do a mix of flours for the texture, but you could replace the wheat and white and just use a white whole wheat flour if preferred.

Vital Wheat Gluten: This is added to whole wheat bread to improve the bread's structure and elasticity, as whole wheat flour has less gluten than white flour. It helps the bread rise better and maintain a lighter, more appealing texture. If you don't have any, you can leave out, but I would use half all-purpose flour.

Storage: Store leftover bread in a brown bag on the counter for 3-5 days or freeze up to 3 months.

Nutrition