This whole wheat bread is a must-try if you love homemade bread that’s both wholesome and delicious. Unlike store-bought loaves that often contain preservatives and added sugar, this recipe is made with simple, natural ingredients.

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Cuisine: American
Prep Time: 4 hours, 30 minutes (includes sponge and rises)
Cook Time: 38 minutes
Total Time: 5 hours, 10 minutes
Servings: 1 loaf

Why You’ll Love Making It

• Soft Yet Hearty – This homemade bread is fluffy but still has that satisfying chew, making it perfect for sandwiches or toast.
• Beginner-Friendly – The step-by-step instructions make it easy, even if you’re new to working with yeast.
• Nutritious & Wholesome – Made with whole wheat flour and natural honey, it’s a healthier alternative to store-bought bread.
• Versatile Recipe – Use 100% whole wheat for a denser loaf or swap in bread flour for extra softness.
• Make-Ahead Friendly – This bread stays fresh for days, and you can even freeze it for later.

Ingredients

• 1 cup (240ml) water, warmed to about 110°F (43°C) – The ideal temperature to activate yeast without killing it.
• 1/3 cup (80ml) whole milk, warmed to about 110°F (43°C) – Adds richness and a softer crumb.
• 2 and 1/4 teaspoons (7g) active dry or instant yeast (1 standard packet) – Provides the necessary lift and structure.
• 2 cups (260g) whole wheat flour (spooned & leveled) – The base of the sponge, adding depth of flavor and texture.
• 3 Tablespoons (63g) honey – A natural sweetener that keeps the bread moist.
• 3 Tablespoons (43g) unsalted butter, softened to room temperature – Adds richness and tenderness.
• 1 teaspoon fresh lemon juice (or apple cider vinegar) – Helps strengthen the gluten and improves texture.
• 1 and 1/3 cups (173g) whole wheat flour (spooned & leveled), plus more as needed – The main structure of the dough.
• 1 and 1/4 teaspoons salt – Essential for flavor and controlling yeast activity.
• 1 beaten egg white – Helps the oats stick and gives a slight sheen.
• 1 Tablespoon whole oats – Adds a rustic look and a bit of crunch.

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Instructions

Step 1: Prepare the Sponge

In a large mixing bowl or the bowl of a stand mixer, whisk together the warm water, warm milk, and yeast. If using active dry yeast, let it sit for about 5 minutes until foamy. Stir in the 2 cups (260g) of whole wheat flour until a thick batter forms. Cover loosely with plastic wrap or a clean kitchen towel and let it rise at room temperature for 60–90 minutes (or up to 2 hours if your kitchen is cool) until it doubles in size. This sponge stage helps develop a better flavor and texture.

Step 2: Mix the Dough

Once the sponge has risen, add the honey, softened butter, lemon juice (or vinegar), remaining 1 and 1/3 cups (173g) whole wheat flour, and salt. Using a stand mixer fitted with a dough hook or a sturdy wooden spoon, mix until the dough forms a rough, sticky mass. If the dough is too wet to handle, add additional flour 1 Tablespoon at a time until it becomes soft but manageable.

Step 3: Knead the Dough

Knead the dough in the mixer on medium speed for 8–10 minutes, or turn it onto a lightly floured surface and knead by hand for the same amount of time. Use the heel of your hand to push the dough away, fold it back, and repeat. If the dough sticks too much, sprinkle in small amounts of flour, but avoid over-flouring—it should be slightly tacky but not wet. To test if the dough is ready, use the windowpane test: stretch a small piece between your fingers—if light passes through without tearing, it’s ready.

Step 4: First Rise (Bulk Fermentation)

Lightly grease a large bowl with oil or nonstick spray. Place the dough inside, turning it to coat all sides. Cover with a towel and let it rise in a warm, draft-free spot for 1.5 to 2 hours, or until doubled in size. If your kitchen is cool, place it inside a turned-off oven with the light on.

Step 5: Shape the Dough

Once the dough has risen, punch it down gently to release air. Transfer to a lightly floured surface and roll into an 8×15-inch rectangle using a rolling pin. Starting from the shorter side, tightly roll the dough into a log, pressing lightly to seal. Place it seam-side down into a greased 9×5-inch loaf pan.

Step 6: Second Rise

Cover the loaf and let it rise 45–60 minutes, or until it reaches about 1 inch above the rim of the pan. This rise ensures a light and fluffy texture.

Step 7: Preheat the Oven

Position an oven rack in the lower third of your oven and preheat to 350°F (177°C). This prevents over-browning on top.

Step 8: Optional Oat Topping

For a rustic finish, brush the top of the risen loaf with beaten egg white, then sprinkle with whole oats.

Step 9: Bake the Bread

Bake for 36–40 minutes, or until golden brown. If the top browns too quickly, loosely tent with aluminum foil at the 20-minute mark. To test doneness, tap the top—it should sound hollow. For accuracy, use an instant-read thermometer—the center should register 195–200°F (90–93°C).

Step 10: Cool & Store

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Allow it to cool completely before slicing for the best texture. Store tightly wrapped at room temperature for up to 1 week, or freeze slices for longer storage.

FAQs

Can I use all whole wheat flour or should I mix it with bread flour?
You can make this bread with 100% whole wheat flour for a denser, heartier loaf. If you prefer a lighter, fluffier texture, substitute up to 1 cup of the whole wheat flour with bread flour.

How do I freeze this bread for later?
To freeze, let the baked loaf cool completely, then wrap it tightly in plastic wrap and place it in a freezer bag. It will stay fresh for up to 3 months. When ready to eat, thaw at room temperature or lightly toast slices.

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