Simple Whole Wheat Bread Recipe – Easy Homemade Bread with Whole Wheat Flour & Honey

Homemade Bread, Simplified

Whole wheat bread is a timeless pantry staple—nutritious, versatile, and deeply satisfying. Whether toasted for breakfast, layered into sandwiches, or served alongside soup, it’s a go-to for home bakers seeking both flavor and function. What makes it even better? You can make it from scratch with just a few wholesome ingredients.

This recipe is inspired by trusted sources like AllRecipes, The Mediterranean Dish, and Kristine’s Kitchen, all of which celebrate the simplicity and heartiness of 100% whole wheat bread. Unlike white bread, this loaf is made entirely with whole wheat flour, offering a richer taste and a denser, more nourishing crumb.

Packed with fiber, vitamins, and minerals, whole wheat bread supports digestive health and keeps you fuller longer. With a little patience and the right technique, you’ll have a golden, homemade loaf that’s as rewarding to bake as it is to eat.

What Makes Whole Wheat Bread “Whole”?

Whole wheat bread is made using flour that retains all three parts of the wheat kernel: the bran, germ, and endosperm. This is what makes it “whole” and gives it a nutritional edge over refined white flour, which strips away the fiber-rich bran and nutrient-dense germ during processing.

The inclusion of the bran and germ means whole wheat flour is naturally higher in fiber, B vitamins, iron, magnesium, and antioxidants. These nutrients support heart health, digestion, and sustained energy.

In terms of texture and flavor, whole wheat bread is typically denser and more robust than white bread. It has a slightly nutty, earthy taste and a hearty crumb that pairs beautifully with both sweet and savory toppings.

While it may require a bit more care in kneading and rising, the payoff is a loaf that’s wholesome, satisfying, and deeply flavorful—perfect for everyday eating.

Ingredient Breakdown

Here’s what you’ll need to make one standard loaf:

• 3 cups whole wheat flour – the star of the recipe; use fresh, high-quality flour for best results
• 1 cup warm water (110°F/43°C) – activates the yeast
• 2¼ tsp active dry yeast (or 1 packet) – helps the dough rise
• 2 tbsp honey or maple syrup – feeds the yeast and adds subtle sweetness
• 2 tbsp olive oil or melted butter – adds moisture and richness
• 1 tsp salt – enhances flavor

Optional Add-ins:

• 2 tbsp milk – softens the crumb
• 1 tsp apple cider vinegar – improves texture and shelf life
• 1 tbsp vital wheat gluten – helps improve rise and elasticity, especially useful for 100% whole wheat loaves

Tip: Always use room-temperature or warm ingredients. Cold liquids can slow yeast activity, while overly hot water can kill it. If using instant yeast, you can skip the activation step and mix it directly with the dry ingredients.

Step-by-Step Instructions

1. Activate the Yeast In a large mixing bowl, combine warm water and honey. Stir in the yeast and let sit for 5–10 minutes until foamy.
2. Mix the Dough Add olive oil, salt, and whole wheat flour (plus any optional ingredients). Stir until a shaggy dough forms.
3. Knead the Dough Knead by hand on a floured surface for 10–12 minutes, or in a stand mixer with a dough hook for 6–8 minutes. The dough should be smooth, elastic, and slightly tacky but not sticky.
4. First Rise Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm place for 1–2 hours, or until doubled in size.
5. Shape the Loaf Punch down the dough and shape it into a log. Place it in a greased 9×5-inch loaf pan.
6. Second Rise Cover and let rise again for 30–45 minutes, until the dough rises just above the rim of the pan.
7. Bake Preheat oven to 375°F (190°C). Bake for 30–35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
8. Cool Completely Remove from pan and cool on a wire rack for at least 1 hour before slicing.

Bold Tips:

• To check doneness, insert a thermometer—bread is done at 190–200°F (88–93°C).
• Don’t rush the cooling step; slicing too soon can result in a gummy texture.
• For a softer crust, brush the top with butter after baking.

Common Mistakes to Avoid

• Using Cold Water Yeast needs warmth to activate. Water that’s too cold will slow fermentation, while water that’s too hot can kill the yeast. Aim for 105–110°F (40–43°C).
• Not Kneading Enough Whole wheat flour has less gluten-forming potential than white flour. Proper kneading (at least 10 minutes by hand) is essential to develop structure and elasticity. Under-kneaded dough leads to a dense, crumbly loaf.
• Overproofing Letting the dough rise too long can cause it to collapse in the oven. Keep an eye on the dough—once it’s doubled in size, it’s ready.
• Skipping Vital Wheat Gluten (Optional) While not required, adding a tablespoon of vital wheat gluten can significantly improve the rise and texture of 100% whole wheat bread.
• Cutting Too Soon Slicing into a hot loaf releases steam and can result in a gummy crumb. Always let the bread cool completely before slicing.

Avoiding these common pitfalls will help you bake a loaf that’s hearty, flavorful, and beautifully risen—perfect for sandwiches, toast, or enjoying with a pat of butter.