Fluffy Whole Wheat Bread Recipe | Healthy Homemade Bakery-Style Loaf (Edit recipe)

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Bake the perfect whole wheat bread at home—soft, fluffy, and full of rich nutty flavor. This easy recipe uses simple pantry ingredients and step-by-step instructions for bakery-quality results. Whether you’re making sandwiches, toast, or enjoying it fresh out of the oven, this bread will become a family favorite.

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PREP TIME

20 minutes

COOK TIME

35 minutes

INGREDIENTS

7

Serves: 810

Ingredients

3 cups Whole Wheat Flour, sifted, for softer texture
1 cup White Whole Wheat Flour, all-purpose flour, optional, makes bread lighter
2.5 tsp Active Dry Yeast, make sure it’s fresh & active
1.5 cups Hot Water, around 110°F / 45°C
2 Tbsp Honey, sugar, for sweetness & yeast activation
2 Tbsp Olive Oil, or or melted butter, for richness
1.5 tsp Salt, fine grain works best

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Step 1: Activate Yeast
In a small bowl, combine 1.5 cups warm water (110°F / 45°C) with 2.0 tbsp honey.
Stir in 2.5 tsp active dry yeast and let sit for 5–10 minutes until foamy.
If it doesn’t foam, your yeast is inactive—start again with fresh yeast.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together 3.0 cups whole wheat flour, 1.0 cup all-purpose flour, and 1.5 tsp salt.
This ensures the salt is evenly distributed before adding wet ingredients.
Step 3: Form Dough
Make a well in the flour mixture.
Pour in the yeast mixture and 2.0 tbsp olive oil.
Mix until a rough dough forms.
Step 4: Knead
Transfer dough to a lightly floured surface.
Knead for 8–10 minutes until smooth, elastic, and slightly tacky (not sticky).
You can also use a stand mixer with a dough hook (6–7 minutes on medium speed).
Step 5: First Rise (Bulk Fermentation)
Place dough in a greased bowl, turning once to coat.
Cover with a damp towel or plastic wrap.
Let rise in a warm spot for 60–90 minutes, or until doubled in size.
Step 6: Shape Loaf
Punch down dough gently to release air.
Shape into a loaf by flattening into a rectangle and rolling tightly.
Place seam-side down in a greased 9x5-inch loaf pan.
Step 7: Second Rise (Proofing)
Cover and let rise for 30–45 minutes, until dough domes about 1 inch above the pan rim.
Don’t over-proof — if it rises too much, it may collapse during baking.
Step 8: Bake
Preheat oven to 375°F (190°C).
Bake loaf for 30–35 minutes, until golden brown and hollow-sounding when tapped on the bottom.
Internal temperature should reach 190–200°F (88–93°C).
Step 9: Cool & Slice
Remove from pan and cool completely on a wire rack for at least 1 hour before slicing.
Cooling prevents gumminess and keeps slices neat.

Notes

Flour Choice
- Whole wheat flour is denser than white flour. Blending with a little all-purpose flour keeps the bread soft.
- For 100% whole wheat bread, increase hydration slightly (add 2–3 tbsp more warm water).
Yeast
- Always check the expiration date. Old yeast won’t rise.
- If using instant yeast, you can skip proofing and mix it directly into dry ingredients.
Water Temperature
- Ideal range: 105–110°F (40–45°C). Too hot kills yeast; too cold slows rising.
Kneading
- Proper kneading develops gluten, giving the bread structure and softness.
- Test with the “windowpane test”: stretch dough between fingers; it should form a thin, see-through sheet without tearing.
Rising Environment
- Dough rises best in a warm, draft-free place.
- In cooler kitchens, place the bowl in a turned-off oven with the light on.
Proofing (Second Rise)
- Don’t over-proof—dough should be puffy but still spring back slowly when gently pressed.
- Over-proofing makes bread collapse after baking.
Baking Check
- Bread is done when the internal temperature is 190–200°F (88–93°C).
- If you don’t have a thermometer, tap the bottom—it should sound hollow.
Cooling
- Always cool completely on a wire rack before slicing. Cutting too soon compresses the crumb and makes it gummy.
Storage
- Store at room temp in a sealed bag for up to 3 days.
- Freeze sliced bread in airtight bags; toast straight from frozen.
Flavor Variations
- Add 2 tbsp of seeds (flax, chia, sesame, sunflower) for a nutty bite.
- Brush the crust with melted butter after baking for a softer, richer loaf.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	3
Fat:	0 g
Carbohydrates:	0 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	4 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.