Simple Whole Wheat Bread Recipe

This is one great recipe. I kept making it and kept adding more fresh ground golden whole wheat flour until I made it the other day with 100% fresh ground whole wheat flour and no white flour and it was so yummy and good. This recipe is very forgiving and turns out well even if you add a little more or a little less flour to it. It's good for toasting, slicing for sandwiches, and best of all, right out of the oven with butter melted on it. Everyone should try this recipe. I wish I could give it more stars even!!! UPDATE: I am still making and selling this bread made with 100% fresh ground Montana Gold wheat berries. I make it vegan for customers and sub sugar and canola oil and it still comes out perfect every time. You just HAVE to try this recipe !!!

This bread is DELICIOUS! What I did differently was add a mixture of seeds such as sunflower, sesame, and whatever else was in the mixture. Also I add 1 cup of oats. I replace the butter with un-sweetened applesauce, and I don't use as much honey. I think the amount of honey the recipe calls for makes the bread too sweet. This bread does not need to be kneaded on a flour surface. I knead it in the bowl. After kneading, make sure your bowl is buttered so that the dough won't stick when you let it rise. *** NEW BREAD MAKERS:*** Take 5-8 minutes to knead your bread. It's properly kneaded when it's smooth as a baby's butt.You will know when your bread is done when you insert a thermometer and it reaches 190-200F. If you don't have a thermometer, knock on the bread. If it makes thud noise, it's not done. It should sound hollow. As soon as the bread is done, remove from pan immediately and let it cool on a wire rack. If you leave it in the pan, the steam will make the bread soggy and it'll mold on the bottom!

My family loved this bread. I took 2 of the dough loaves and froze them after they had risen and punched down. When needed, you defrost in fridge 24 hrs and place in greased pan and allow to rise the 2nd time and bake as recipe calls for.

I'm not giving 5 stars because some quantities on the ingredients list are different from the recipe. Better do as the video says. Second bread recipe (and baking) of my life. It worked smoothly. As Cheesemaker says in her review, I could veganize the recipe by substituting honey for brown sugar and butter for canola oil, exactly the same amounts as the original ingredients. Switched the order of white and whole wheat flour: put all the amount of the whole wheat flour before the white flour and finished adding white flour to reach the texture (and fortunately it was much less white flour than the recipe suggests). Before starting the mixing, I pre-heated the oven to 35°C and did all my resting and rising at this temperature, so it all went very fast, no more than 90 minutes of rising in total. I did not know for how long I should knead, so I ended up kneading for 20 minutes, just in case. I read 10 minutes would be ok, I'll try that next time. To coat the dough with oil I put some drops of canola oil in my hands and coated the dough then let it rise for the first time, no need for all that oil in the pan. After first rising, I added chopped walnuts, sesame, pumpkin, and sunflower seeds, rolled oats and corn flakes, knead a little to incorporate. I opened the dough until double the width of my pan and folded it, repeated three times, then rolled it, let it rise until it reached the sides of the pan. But I'm not sure this makes any difference, next time, I won't do it and see

For a super healthy version, here are my changes: Use 100% whole wheat flour, adding 1 tbsp of gluten per cup of flour to help the rise. At step 2 add: 1/4 c flax seed, 1/8 c chia seeds, 1/2 c sunflower seeds, 1/2 c pumpkin seeds, 1/4 c sesame seeds, 1/2c oats and 3 tbsp spoons of water. You don't have to use all of these. Just experiment and have fun! Us use 4, 4" x 6.5" loaf pans. Makes a perfect sandwich-size loaf.

Awesome recipe. I made 2/3 of this recipe instead of the whole amount. I used my bread machine to make the dough, and I used whole wheat bread flour instead of whole wheat all purpose. Probably one of the best loaves I’ve made! One tweak I did was spray the loaf with water before baking. This helps keep the bread nice and soft!

I love home made bread. This recipe is very easy and it’s tasty. I followed the recipe but added 4 tbsp of vital wheat gluten to make a lighter loaf. I also spread soft butter on top and sprinkled the loaf with caraway seeds. This is definitely a keeper. Thanks for the recipe.

Delicious! I made this recipe for the first time yesterday and my family has already eaten the whole loaf! I reduced the recipe to make only one loaf: 1 cup warm water, 1.5 tsp active dry yeast, 3.5 Tbsp honey, 1 2/3 cups bread flour, 1 Tbsp +2 tsp butter, 1 tsp salt, 1 1/3 cups whole wheat flour. I made this recipe as written other than reducing the honey and heating the oven to 375 degrees for the last five minutes to brown the crust. The loaf rose nicely and tasted great! I will customize it next time and increase the whole wheat flour and decrease the bread flour. Thanks for the recipe! *For those having trouble with sinking bread- I would suggest making sure that your water is the right temperature, your yeast is not expired/old, and that your rise time is not too long or too short. I am not an expert, but hope that helps!

Being a baker, bravo. Fantastic easy great bread. I used Bob Red Mill artisan bread flour (sifted) and their whole wheat flour. Use good quality honey. Give yourself plenty of rise time, don’t rush. I let my bread rise in the early afternoon sunshine before cooking. My cook time was exactly 30 minutes. Great with homemade butter and jam!

Seriously?! Did I actually make this?! The pics aren’t fabulous, but the bread looked at tasted AMAZING!! I did what reviewer MOMMYFROMSEATTLE suggested at only used (2) 9x5 loaf pans. I ground my wheat flour fresh with my Vitamix, using organic hard white wheat berries from Central Milling. I was worried a bit about using freshly ground flour thinking it might come out heavy.... but even using only (2) loaf pans, this bread was perfect!! II time I may omit the bread flour and try all freshly ground flour and see what happens. I’m aware it may be heavy...but I’m willing to try as this recipe was that good.

I made three for my farmers market booth, and they all sold! I added cinnamon and raisins to one, chopped pistachios, pepitas and sunflower seeds to another, and left the third plain. I will hear this weekend from my customers what they liked and didn't like, so no feedback on that, but this recipe was easy to make, dough was easy to work with and I will be making again.

This recipe surpasses all my other bread recipes and allowed me to use my home milled red and white wheat berry flour. I will make this every time we need bread. It is so so easy. However, the video was helpful until the end when the bread wasn't risen enough yet it was baked. I like a store type tall bread. I allowed mine to rise over the edges and again, it was fantastic. I also used 2 slightly larger bread pans.

I went exactly by the recipe and my bread rose well but after baking it was a bit dense and didn't rise anymore during baking. Not sure what happened but taste good.

I have to admit that I halved the recipe and instead of using 2 cups of whole wheat flour, I added one, plus one cup of oats. And reduced the honey to 2 tablespoons. It proofed very well and baked well but it has zero flavor. And yes, I did add the salt. Very disappointed.

This is way too good for me.

I added all the ingredients at the same time. I'm unable to knead in more than 3 and a half cups of the wheat flour when I make this bread. Sometimes 3. I use 2 loaf pans. 8.5x4.5". Baked for 25-30 minutes or until internal temp is 195-205 degrees F.

Just the thought of making bread was daunting. This recipe was easy and the finished product tasted almost as good as my sweet, little, grandmother's wheat bread. I divided the dough to make only two loaves like many of the other reviewers. It's amazing!

I’ve been looking for a yeast honey wheat bread and came across this one. I’ve been making wheat sourdough and it just wasn’t enough of a wheat taste. I am so glad I found this. It’s fantastic. The only thing I did differently is divide the dough into three and then degassed it. It’s too large for me to degass in its entirety. It cooked perfectly in my cast iron bread pans and I’m not sure if/how we’ll ever go back to store bought bread. This recipe is a keeper! Great crust and a beautiful crumb.

I increased the ingredients by 1/4 and used a high protein sprouted grains flour blend as the increased extra flour requirement to make four loaves. The result was an extra moist flavourful extra bread loaf with negligible extra effort.

Totally recommend to anyone.