Soft and moist, this Homemade Whole Wheat Bread recipe is perfect for making sandwiches, toast, and more. It's an easy homemade bread recipe that anyone can make.
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Rise Time 1 hourhour15 minutesminutes
Total Time 2 hourshours5 minutesminutes
Servings 10
Ingredients
2cups(260g)whole wheat flour
½cup(65g)bread flour
2 ¼teaspoonsinstant yeast, 1 packet
1teaspoonsalt
1cup(240ml)milk, warmed to 105-115°F
3tablespoonhoney, divided
2tablespoonvegetable oil
1large egg, room temperature
2tablespoonsunsalted butter, melted
Instructions
In the bowl of a stand mixer fitted with the dough hook, add the whole wheat flour, bread flour, yeast, and salt. Stir with a whisk to combine.
In a large measuring cup, stir the warm milk, 2 tablespoons of the honey, vegetable oil, and egg together until well combined. Turn the mixer to low speed and gradually add the liquid to the dry ingredients. Continue to mix at low speed for 2 minutes, until combined.
Turn the spread up to medium and mix for about 8 minutes or until the dough pulls away from the sides of the bowl. It will still stick to the bottom. This is a very soft dough the will feel slightly tacky.
Scrap the dough out onto a lightly floured surface. Lightly flour your hands and gently knead the dough until it is smooth and elastic. Shape the dough into a ball and transfer it to a lightly greased bowl. Cover with plastic wrap and let it sit at room temperature for 45 minutes, until almost doubled in size.
Generously grease a 9x5 loaf pan and set it aside.
Gently punch the dough down and turn it out onto a lightly floured work surface. Gently roll or press the dough into a rectangle, making sure the short end is slightly shorter than the length of your bread pan. Starting at the short end of the dough, tightly roll it into a log, pinching the seams as you go.
Place the dough seam side down in the prepared pan. Cover lightly and let sit at room temperature for about 30-35 minutes. The bread should rise to about 1-inch above the rim of the pan in the center.
Meanwhile, preheat the oven to 375°F. It is best to have the oven preheating for at least 30 minutes before baking.
Bake the bread for 25-30 minutes, until lightly brown and hollow sounding or the internal temperature reaches 195°F on an instant-read thermometer. Halfway through baking, tent the bread with aluminum foil to prevent it from over-browning.
Remove the bread from the oven. Stir the remaining tablespoon of honey with the 2 tablespoons of melted butter and brush it over the hot bread. Allow the bread to cool in the pan for 15 minutes then transfer to a wire rack to cool completely.
Notes
Shaping loaf: When shaping the loaf, roll it tightly and pinch the seam. This will help the loaf hold its shape during baking.
Preheat oven: Let your oven preheat for at least 30 minutes before you put the bread in. Otherwise, your loaf may rise and fall as it bakes.
Cooling: Be sure to let the loaf cool in the pan for at least 15 minutes. The bread continues to cook after you remove it from the oven and cutting it too early can destroy the structure of your loaf.
Crisp crust: The crust will be crisp immediately upon coming out of the oven but will soften as the bread cools.
Make ahead tip
Store the bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 8 days.
Or slice the bread and freeze it in zip-top bags for up to 1 month. Thaw slices as you need them.