Simple Homemade Whole Wheat Bread

This Simple Homemade Whole Wheat Bread recipe is an easy introduction to bread baking for beginners. The bread turns out soft, moist, and wholesome with a deep, nutty flavor from whole wheat flour. With the right balance of honey and butter, it has just the right amount of sweetness and tenderness.

1. Homemade Whole Wheat Bread Recipe

(Yield: 1 Loaf)

Ingredients

For the Sponge

• 1 cup (240ml) water, warmed to about 110°F (43°C)
• 1/3 cup (80ml) whole milk, warmed to about 110°F (43°C)
• 2 and 1/4 teaspoons (7g) active dry or instant yeast (1 standard packet)
• 2 cups (260g) whole wheat flour (spooned & leveled)

For the Dough

• 3 tablespoons (63g) honey
• 3 tablespoons (43g) unsalted butter, softened to room temperature
• 1 teaspoon fresh lemon juice (or apple cider vinegar)
• 1 and 1/3 cups (173g) whole wheat flour (spooned & leveled), plus more as needed
• 1 and 1/4 teaspoons salt

Optional Oat Topping

• 1 beaten egg white
• 1 tablespoon whole oats

Instructions

Step 1: Prepare the Sponge

In a large mixing bowl, combine the warm water and warm milk. Make sure both liquids are around 110°F (43°C)—warm but not hot to the touch.

Sprinkle the yeast over the warm liquid and stir gently to dissolve. Let the mixture sit for 5–10 minutes until foamy and bubbly. This step ensures your yeast is active.

Add 2 cups (260g) of whole wheat flour to the mixture. Stir with a wooden spoon or dough whisk until no dry flour remains.

Cover the bowl loosely with plastic wrap or a clean kitchen towel and let it rest at room temperature for 30–45 minutes. The sponge will puff up and develop a slightly yeasty aroma, giving your bread a richer flavor.

Step 2: Make the Dough

Once the sponge has rested, add honey, softened butter, and lemon juice (or apple cider vinegar) to the bowl. Stir until the ingredients are well combined.

Gradually add 1 and 1/3 cups (173g) whole wheat flour and salt. Mix until the dough begins to form a rough ball. If the dough is too sticky, add more flour 1 tablespoon at a time until it becomes soft and slightly tacky but manageable.

Step 3: Knead the Dough

Transfer the dough onto a lightly floured surface. Knead by hand for 8–10 minutes or use a stand mixer fitted with a dough hook for about 6–7 minutes.

The dough should become smooth, elastic, and slightly tacky, but not sticky. If it tears easily, knead for another 1–2 minutes.

Step 4: First Rise

Lightly grease a large bowl with oil or nonstick spray. Place the dough inside, turning it once to coat all sides.

Cover the bowl tightly with plastic wrap or a damp kitchen towel.

Let the dough rise in a warm, draft-free area for 1 to 1½ hours, or until it doubles in size.

Step 5: Shape the Loaf

Gently punch down the dough to release air. Turn it out onto a lightly floured surface.

Flatten it into a rectangle (about 8×12 inches). Roll it up tightly from the short end into a log, pinching the seam closed.

Place the rolled dough into a greased 9×5-inch loaf pan seam-side down.

Cover lightly and let it rise again for 30–45 minutes, or until the top of the loaf is just above the pan’s rim.

Step 6: Add the Oat Topping (Optional)

If you’d like a rustic look, brush the top of the loaf with beaten egg white and sprinkle with whole oats before baking.

Step 7: Bake the Bread

Preheat your oven to 375°F (190°C).

Bake for 30–35 minutes, until the top is golden brown and the loaf sounds hollow when tapped.

For accuracy, the internal temperature of the bread should reach 190°F (88°C).

Remove from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

2. Tips for Perfect Homemade Whole Wheat Bread (Soft and Fluffy)

Use warm—not hot—liquids: Temperatures above 120°F (49°C) can kill yeast. Always test your water and milk with your fingers—it should feel like warm bathwater.

Don’t skip the sponge step: This pre-fermentation helps soften the whole wheat flour and develop flavor, making the bread lighter.

Knead properly: Proper kneading builds gluten, which traps air and helps the bread rise. The dough should stretch easily without tearing.

Add flour gradually: Whole wheat flour absorbs moisture differently depending on humidity. Add extra flour slowly until the dough feels tacky but not sticky.

Control the rise: Avoid over-proofing; it can make the loaf collapse after baking. The dough should double in size—not more.

Cool before slicing: Letting the bread rest allows moisture to redistribute, giving a soft crumb and clean slices.

Store correctly: Keep your bread in an airtight container or bread box at room temperature for up to 4 days. For longer storage, slice and freeze for up to 3 months.

3. Frequently Asked Questions

Q1: Can I use only water instead of milk?

Yes, you can replace the milk with the same amount of warm water. However, using milk adds richness and tenderness to the bread’s texture.

Q2: Why is my bread dense or heavy?

Dense bread often results from not kneading enough, using too much flour, or letting the dough overproof. Ensure proper gluten development and watch your rising time.

Q3: Can I use white whole wheat flour instead of regular whole wheat flour?

Absolutely! White whole wheat flour produces a milder flavor and slightly lighter texture, perfect for those who prefer softer bread.

Q4: How can I make this recipe vegan?

Replace the butter with plant-based margarine or coconut oil, use non-dairy milk, and skip the egg white topping. The bread will still be delicious.

Q5: Can I make the dough ahead of time?

Yes. After the first rise, punch down the dough and refrigerate it overnight. The next day, shape, rise again, and bake as usual.

4. Nutrition Information

Baking Simple Homemade Whole Wheat Bread from scratch is one of the most satisfying kitchen experiences. This recipe is specially crafted for beginners—easy to follow, forgiving, and guaranteed to produce a loaf that’s both nutritious and delicious.