Why I’ll Love This Recipe

I enjoy making this bread because it has a soft texture with a rich, wholesome flavor.

I like that it uses simple pantry staples that I usually have on hand.

I appreciate that it is perfect for sandwiches, toast, or enjoying with butter and jam.

I love that I can customize the loaf by adding seeds, oats, or herbs.

I find that homemade wheat bread stays fresh and fills my kitchen with an amazing freshly baked aroma.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

whole wheat flour
bread flour or all-purpose flour
warm water
active dry yeast
honey or maple syrup
olive oil or melted butter
salt
rolled oats or mixed seeds for topping (optional)

Directions

I combine the warm water, honey, and yeast in a large bowl and let the mixture rest until it becomes foamy.
I stir in the olive oil, salt, whole wheat flour, and part of the bread flour.
I gradually add the remaining flour until a soft dough forms.
I knead the dough until it becomes smooth and elastic.
I place the dough in a lightly greased bowl, cover it, and let it rise until doubled in size.
I gently punch down the dough and shape it into a loaf.
I place the loaf into a greased loaf pan and let it rise again until it rises slightly above the edge of the pan.
I sprinkle rolled oats or seeds over the top if I want extra texture.
I bake the bread until the crust is golden brown and the loaf sounds hollow when tapped.
I allow the bread to cool completely before slicing and serving.

Servings and Timing

Servings: 12 slices
Prep Time: 20 minutes
Rise Time: 2 hours
Bake Time: 35 minutes
Total Time: 2 hours 55 minutes

Variations

I sometimes use white whole wheat flour to create a lighter loaf.

I enjoy adding sunflower seeds, flaxseeds, sesame seeds, or chia seeds for extra texture and nutrition.

I like mixing dried herbs such as rosemary or thyme into the dough for a savory twist.

I occasionally replace honey with maple syrup or brown sugar for a slightly different flavor.

I sometimes brush the top with melted butter after baking to create a softer crust.

Storage/Reheating

I store the bread in an airtight container or bread bag at room temperature for up to 4 days.

I refrigerate it only when I need to extend its freshness, although I prefer storing it at room temperature for the best texture.

I freeze sliced bread for up to 3 months, making it easy to thaw only the slices I need.

I reheat slices in the toaster or warm the loaf in a 300°F (150°C) oven for a few minutes to refresh its soft texture.

FAQs

Can I make this bread with only whole wheat flour?

Yes. I can, but I find that combining whole wheat flour with bread flour creates a softer and lighter loaf.

Why didn’t my bread rise?

I always check that my yeast is fresh and that the water is warm rather than hot, since excessive heat can damage the yeast.

Can I make Wheat Bread without honey?

Yes. I substitute maple syrup, brown sugar, or another sweetener, and the bread still develops a wonderful flavor.

How do I know when the bread is fully baked?

I tap the bottom of the loaf, and when it sounds hollow and the crust is golden brown, I know it is ready.

Can I freeze Wheat Bread?

Yes. I slice the loaf before freezing so I can remove only the portions I need, and the bread stays fresh for up to 3 months.

Conclusion

I enjoy making Wheat Bread because it is wholesome, flavorful, and easy to prepare with everyday ingredients. The soft crumb, hearty texture, and fresh-baked aroma make every slice satisfying. Whether I use it for sandwiches, breakfast toast, or as a side for my favorite meals, this homemade bread always becomes a staple that I look forward to baking again.

Wheat Bread

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This homemade Wheat Bread is soft, hearty, and full of wholesome flavor with a tender crumb and golden crust. It’s perfect for sandwiches, toast, or serving alongside soups and salads.

Author: Laura
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 2 hours 55 minutes
Yield: 12 slices
Category: Bread
Method: Bake
Cuisine: American
Diet: Vegetarian

Ingredients

3 cups whole wheat flour
1 1/2 cups bread flour or all-purpose flour
1 1/2 cups warm water
2 1/4 teaspoons active dry yeast
2 tablespoons honey or maple syrup
2 tablespoons olive oil or melted butter
1 1/2 teaspoons salt
2 tablespoons rolled oats or mixed seeds for topping (optional)

Cook Mode Prevent your screen from going dark

Instructions

Combine the warm water, honey, and yeast in a large bowl. Let stand for 5 to 10 minutes until foamy.
Stir in the olive oil, salt, whole wheat flour, and part of the bread flour.
Gradually add the remaining flour until a soft dough forms.
Knead the dough for 8 to 10 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, cover, and let rise until doubled in size, about 1 to 1 1/2 hours.
Punch down the dough and shape it into a loaf.
Place the loaf into a greased 9×5-inch loaf pan and let rise again until it rises slightly above the rim, about 30 to 45 minutes.
Sprinkle rolled oats or mixed seeds over the top if desired.
Bake at 375°F (190°C) for about 35 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped.
Cool completely on a wire rack before slicing and serving.

Notes

Use white whole wheat flour for a lighter-textured loaf.
Add sunflower seeds, flaxseeds, sesame seeds, or chia seeds for extra nutrition and crunch.
Mix rosemary or thyme into the dough for a savory variation.
Substitute honey with maple syrup or brown sugar if preferred.
Brush the warm loaf with melted butter for a softer crust.
Store in an airtight container or bread bag at room temperature for up to 4 days.
Freeze sliced bread for up to 3 months for easy serving.
Refresh slices in a toaster or warm the loaf in a 300°F (150°C) oven before serving.

Nutrition

Serving Size: 1 slice
Calories: 175 kcal
Sugar: 3 g
Sodium: 250 mg
Fat: 3 g
Saturated Fat: 0.5 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 4 g
Protein: 6 g
Cholesterol: 0 mg