With step-by-step pictures and plenty of helpful tips, learn how to make soft whole wheat bread with this easy-to-follow recipe. You can make this bread 100% whole wheat, or you can use a combination of whole wheat and bread flour for a slightly taller, fluffier loaf. It’s wonderfully soft and flavorful either way! If you’re new to working with yeast, reference my Baking with Yeast Guide for answers to common yeast FAQs.
One reader, Vicki, commented: “This recipe can make anyone love 100% whole wheat bread! I made it exactly as directed with 100% whole wheat and it was the softest and loveliest whole wheat bread I have ever eaten! I will be making this regularly in my house—so much better and healthier than store bought bread. Even people who think they don’t like whole wheat will like this. Thank you for sharing your recipe! ★★★★★“
I know there’s major convenience with store-bought bread, but I encourage you to try making it from scratch at least once. (You might be hooked after that!) This whole wheat bread takes a few hours, but most of the work is hands-off while the dough rises. Fresh-baked bread smells incredible and tastes even better—store-bought sandwich bread just can’t compare! Wait until you smell a slice popping up in the toaster.
Here’s Why You’ll Love This Whole Wheat Bread
- Chewy crust with soft texture inside
- Flavorful & hearty
- Lightly sweetened with honey
- Makes delicious toast and sandwiches, and can be used in recipes like French toast, breakfast casserole, & sausage and herb stuffing
- Easy to make ahead or freeze
- 8 simple ingredients
Behind the Recipe/Recipe Testing
There are usually 2 key problems when it comes to using 100% whole wheat flour in a bread recipe:
- Because of the bran layer of the wheat grain, bread using 100% whole wheat flour can taste bitter or sour. (Still, always make sure your whole wheat flour is fresh; it can become rancid if stored for too long.)
- Whole wheat flour doesn’t contain the same level of gluten as white flours. This missing gluten can produce a dense and/or flat loaf. Many whole wheat bread recipes call for the addition of vital wheat gluten to make up for it, but I don’t usually keep that in my kitchen… and you may not either.
I experienced both issues in my initial attempts at this recipe. I found that adding a little acid to the dough helped offset the bitterness, and introducing a preferment “sponge” helped give the loaves better flavor, as well as more height. Obviously whole wheat bread will never be as soft, tender, and chewy as white sandwich bread, but this one comes pretty close with my careful recipe & solutions.
Best Ingredients to Use in Whole Wheat Bread & Why:
- Water: Warm liquid activates yeast. I use mostly water in this dough because we need a bread that has structure. Using all milk, like I do for my whole wheat dinner rolls, would yield a flimsy bread without much texture, which isn’t ideal for slicing as sandwich bread.
- Whole Milk: To yield a soft bread, you need fat in the dough, so make sure some of the liquid is milk. Low-fat or nondairy milk works too, but whole milk produces phenomenal texture and I highly recommend it.
- Yeast: You can use active dry yeast or instant yeast. If using active dry, the rise times will be a bit longer. I tested it with both.
- Honey: Honey feeds the yeast, increases its activity, and lightly sweetens the bread. In our testing, my team & I unanimously agreed honey was the tastier option over regular granulated and brown sugar. I also use a little honey when making whole wheat pizza dough. If you want, grab a little extra so you can make some homemade honey butter to enjoy on the warm slices of bread.
- Butter: Butter promises a flavorful loaf.
- Lemon Juice: This ingredient may seem strange, but it’s essential for preventing the bread from tasting too bitter. If you don’t have lemon juice, apple cider vinegar is a great substitute.
- Salt: You can’t make flavorful bread without salt!
- Flour: You can use all whole wheat flour, or swap 1 cup of whole wheat flour for 1 cup of bread flour. The bread is soft either way, but a little bread flour yields a slightly taller, fluffier, and lighter loaf. We enjoy it both ways.
Start With Making the Sponge (It’s Easy)
For the sponge, you’ll use all of the liquid (both the water and milk) and yeast in the dough, plus some of the flour. Mix this all together with a spatula, cover it lightly, and let it double in size for about 60 to 90 minutes.
While this step does extend the total time of the recipe, the sponge is crucial for producing a more complex flavor, and gives the bread a lighter texture. By skipping this step, your bread will be a little flat. (In taste and appearance!)
Once the sponge doubles in size, add the remaining ingredients and begin mixing, which will deflate the air and make way for the final dough.
This is the sponge before rising:
This is the sponge after rising:
At this point, the process follows my sandwich bread pretty closely. You’ll knead the dough, and if you’re new to bread baking, my how to knead dough post and video can help. After kneading, let the dough rise twice. Lesson you’ll learn today: making a delicious whole wheat bread is not a race. We must have some patience here! (A hard ask when homemade bread is the reward…)
Step Photos to Help You
Make the dough: I recommend using a stand mixer with a dough hook attachment (most stand mixers are sold with it). If you don’t have a stand mixer, mix the dough together with a spatula or wooden spoon (and a little arm muscle!).
Knead the dough: You can continue beating the dough with the dough hook, or you can knead the dough by hand.
1st rise (about 2 hours): After you knead the dough, cover it and let it rise in a relatively warm spot. Whole wheat dough requires a slightly longer rise time than white sandwich bread because it’s weighed down with wheat germ and bran.
Once it has doubled in size, punch it down to release the air.
Roll it out into an 8×15-inch rectangle:
Roll it up tightly starting with the 8-inch side, so you have an 8-inch roll to fit into your greased 9×5-inch loaf pan. (Unlike cinnamon rolls, where you roll up the dough starting with the larger side.)
2nd rise (about 1 hour): Let it rise until it’s about an inch above the rim of the pan. Don’t rush this second rise, unless you want a flat loaf.
And bake! This whole wheat sandwich bread takes about 36–40 minutes in the oven.
Before baking, feel free to top the bread with oats. You’ll need to brush beaten egg white on top of the dough before adding the oats, so they stick. The oat topping is optional.
Success Tips to Keep in Mind
- You can make this loaf of bread 100% whole wheat, or replace 1 cup (about 125–130g) of the whole wheat flour with bread flour for a lighter, taller, fluffier loaf. The directions remain the same.
- Knead the dough for a long time, at least 8 minutes. If you have a stand mixer, use it for this recipe. This is a heavy whole grain dough, so it requires a good amount of kneading to help produce a more elastic structure.
- When kneading, avoid adding too much flour; a slightly tacky and soft dough is OK.
- Use an instant-read thermometer to check the internal temperature of the baked bread. This guarantees you won’t under-bake or over-bake the bread. It’s an incredibly helpful baking tool! The bread is done when the center of the loaf is 195–200°F (90–93°C).
- If you’re new to working with yeast, please review my Baking with Yeast Guide where I include practical and easy-to-understand answers to many yeast FAQs.
This whole wheat bread is phenomenal when sliced and served warm. The exterior is crisp and crusty, and the interior is hearty, yet soft.
Become a Bread Baker with My Approachable Recipes:
Whole Wheat Bread
- Prep Time: 4 hours, 30 minutes (includes sponge and rises)
- Cook Time: 38 minutes
- Total Time: 5 hours, 10 minutes
- Yield: 1 loaf
- Category: Bread
- Method: Baking
- Cuisine: American
Description
You need just 8 simple ingredients to make this whole wheat sandwich bread. It’s soft yet hearty and oh-so-flavorful, and store-bought sandwich bread just doesn’t compare! You can use 100% whole wheat flour, or you can swap in some bread flour for a taller, fluffier loaf. See recipe Notes for freezing and overnight instructions. You can also reference my Baking with Yeast Guide for answers to common yeast FAQs.
Ingredients
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)
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
- Prepare the sponge: In a large bowl or the bowl of your stand mixer, whisk the water, whole milk, and yeast together. Add the 2 cups (260g) flour and stir with a spatula or wooden spoon until a thick batter forms. Cover lightly and allow to double in size at room temperature, about 60–90 minutes. Sometimes this can take up to 2 hours. *I do not recommend a hand mixer for this dough because the dough is too thick and heavy.*
- Add the remaining dough ingredients including the honey, butter, lemon juice, remaining flour, and the salt. With a dough hook attachment, or using a spatula or wooden spoon (and some arm muscle!), beat on medium speed/mix until the dough comes together and pulls away from the sides of the bowl, about 3 minutes. If the dough seems too wet to a point where kneading (next step) would be impossible, beat in more flour 1 Tablespoon at a time until you have a workable dough, similar to the photos above. Dough should be soft and a little sticky, but still manageable to knead with lightly floured hands.
- Knead the dough: Keep the dough in the mixer and beat for an additional 8–10 full minutes, or knead by hand on a lightly floured surface for 8–10 full minutes. (If you’re new to bread-baking, my How to Knead Dough video tutorial can help here.) If the dough becomes too sticky during the kneading process, add 1 more Tablespoon of flour at a time to make a soft, slightly tacky dough. Do not add more flour than you need; you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise.
- 1st rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl and allow the dough to rise in a relatively warm environment for 1.5–2 hours or until about double in size. (For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking With Yeast Guide.)
- Grease a 9×5-inch loaf pan.
- Shape the dough: When the dough is ready, punch it down to release the air. Lightly flour a work surface, your hands, and a rolling pin. Roll the dough out into a large rectangle, about 8×15 inches. It does not have to be perfect—in fact, it will probably be rounded on the edges. That’s ok! Roll it up into an 8-inch log and place in the prepared loaf pan.
- 2nd rise: Cover shaped loaf. Allow to rise until it’s about 1 inch above the top of the loaf pan, about 45–60 minutes.
- Adjust oven rack to a lower position and preheat oven to 350°F (177°C). It’s best to bake the bread towards the bottom of the oven so the top doesn’t burn.
- Optional oat topping: If you want to add the optional oat topping, add it right before baking the bread. With a pastry brush, brush the risen loaf with egg white, then sprinkle the oats on top.
- Bake the bread: Bake for 36–40 minutes, or until golden brown on top. If you notice the top browning too quickly, loosely tent the pan with aluminum foil. (I usually add it around the 20-minute mark.) To test for doneness, if you gently tap on the loaf, it should sound hollow. For a more accurate test, the bread is done when an instant-read thermometer reads the center of the loaf as 195–200°F (90–93°C). Remove from the oven and allow bread to cool for a few minutes in the pan on a cooling rack before removing the bread from the pan and slicing. Feel free to let it cool completely before slicing, too.
- Cover leftover bread tightly and store at room temperature for up to 1 week.
Notes
- Freezing Instructions: Prepare recipe through step 6. Place shaped loaf in a greased 9×5-inch loaf pan or disposable loaf pan, cover tightly, and freeze for up to 3 months. On the day you serve it, let the loaf thaw and rise for about 4–5 hours at room temperature. Bake as directed. You can also freeze the baked bread loaf. Allow the bread to cool completely, then freeze for up to 3 months. Thaw in the refrigerator or at room temperature, then reheat as desired.
- Overnight Instructions: Prepare the recipe through step 6. Cover the shaped loaf tightly and refrigerate for up to about 15 hours. At least 3 hours before you need the bread the next day, remove from the refrigerator, keep covered, and allow to rise on the counter for about 1–2 hours before baking. Alternatively, you can let the dough have its 1st rise in the refrigerator overnight. Prepare the dough through step 3, then cover the dough tightly and place in the refrigerator for up to 12 hours. Remove from the refrigerator and allow the dough to fully rise for 2 more hours. Continue with step 5.
- Special Tools (affiliate links): Stand Mixer or Large Glass Mixing Bowl with Wooden Spoon or Silicone Spatula | 9×5-inch Loaf Pan | Rolling Pin | Pastry Brush for optional topping | Instant-Read Thermometer | Wire Cooling Rack
- Milk: Low-fat or nondairy milk work here, but whole milk produces phenomenal texture and I highly recommend it.
- Yeast: I usually use instant yeast. You can use active dry yeast instead, with no changes to the preparation. Rise times will be slightly longer. Reference my Baking With Yeast Guide for answers to common yeast FAQs.
- Flour: Make sure your whole wheat flour is fresh. Check the date on the package, and don’t store it uncovered. Whole wheat flour can become rancid if stored for too long, and your bread will taste bitter. You can use all whole wheat flour in this recipe, or substitute 1 cup (130g) of bread flour for a slightly taller, fluffier loaf. You can use 1 cup of bread flour in the sponge in step 1 OR save it for the remaining dough in step 2. If using 1 cup (130g) of bread flour in step 2, you’ll also need the 1/3 cup (43g) of whole wheat flour.
- Honey: Honey produced the best tasting bread. In a pinch, you can use regular granulated sugar or brown sugar. But you will miss out on that honey flavor. I have not tested other sweeteners.
- Can I shape this into a round boule? No, this dough needs the structure of a loaf pan. Instead, you may like this no-knead seeded oat bread.
- Doubling this recipe: For best results, I recommend making two separate batches of dough. This is a big, heavy dough and the sponge will take a very long time to rise, and so will the kneading step. It’s best to make 2 separate doughs.
- Whole Wheat Rolls: I recommend my soft whole wheat dinner rolls recipe, or you can try my multigrain bread/rolls recipe instead.
- Adapted from Sandwich Bread and Whole Wheat Dinner Rolls
Reader Comments and Reviews
Absolutely love this bread. As a fairly new bread maker I’d been avoiding whole wheat breads. Tossing my white bread recipe in the waste bin (well ok, I’ll just relegate them to the back of the recipe binder!
This is such a great recipe! The bread is soft and the edges have nice chew to them. Thank you for sharing this recipe, I am on my 4th loaf and I am never going back to store bought bread
This recipe is awesome!
I use to make bread as a teenager, now in my 70s I am looking for more affordable and healthier bread. So glad I tried this recipe and it is definitely a keeper. Bread came out so beautifully. I sprinkle the oats plus a few sesame seeds. Thank you so much.
This recipe is awesome!
I use to make bread as a teenager, now in my 70s I am looking for more affordable and healthier bread. So glad I tried this recipe and it is definitely a keeper. Bread came out so beautifully. I sprinkle the oats plus a few sesame seeds. Thank you so much.
Since I was 18 I tried to make bread. It did not work! Finally I used your recipe and I have a loaf of bread that is great! Thank you! PS, I am now 80.
So happy to read this, Georgia!
I decided to try this recipe as I delve past the realm of no-knead bread recipes and thought this would be good to start with for 100% whole wheat. I processed the dough for 9 minutes in my mixer, having to hold it in place so it didn’t walk off my countertop LOL, and then found it to be too sticky. After adding more flour a small spoon at a time, maybe two tablespoons total, I processed it for probably more like 12 minutes. I also used 2% Fairlife milk because it was what I had on hand. The dough rose beautifully, cooked perfectly, and the bread tastes better than any whole wheat bread I’ve ever put in my mouth. This will be a new staple in our house!
The bread is amazing. It looks beautiful and tastes delicious. I love your instructions. You are very clear on any question that one may have.
Could I use whole wheat bread flour instead of whole wheat flour? If not, when you say that you can sub one cup bread flour, do you mean white bread flour or whole wheat bread flour?
Hi Lyuba, when we say bread flour, we are referring to white bread flour, but you can use all whole wheat bread flour for this recipe if you have it.
I’ve made this twice now and the result was very delicous both time. However it needs way more time in the oven than 40 minutes.
If you double it to make 2 loaves, does it come out well?
Hi Cassie! We recommend making two batches instead of doubling for best results.
Even if I have a heavy duty designed-for-bread mixer?
The only mistake I made was not baking 2. Soft with a high rise. Scaling up as well for a USA Pan 1.5 lb 10″x5″x3″ Large Loaf Pan. This is an easy loaf to make. Thank You!
What qualities did you use for the 10x5x3 loaf?
I have started baking bread again recently, after a really long time, and was really spooked when my last two efforts were, let’s say, not great. So happy to tell you that this recipe worked great, in spite of the dough overproofing once. Thank you so much!
Yum!! This will be my go-to bread recipe from now on…
This is by far the best whole wheat bread recipe. I tried everything to get this result. The sponge is absolutely the key, thank you!
Easy to follow directions, I was able to make a perfect loaf of wheat bread! Thank you!
Can I make the dough in a bread machine?
Hi Jackie, we haven’t personally tested it, but many readers have reported success using a bread machine with this recipe. Let us know if you try it!
The flavor of this bread was outstanding! I ran out of whole wheat bread, didn’t have bread flour so i used about 2/3 cup AP flour. It was so soft i was not able to spread butter onto it without it disintegrating. Was the AP four to blame or was it not cooked long enough?
Hi Amber, so glad you enjoyed the flavor! This is a soft bread, so a little crumbliness is normal. The bread could be dry/crumbly if over-baked.
Outstanding recipe the taste was amazing. My family loved it so much that it was gone in hours. Thank you
Complete fail for bread, taste is bad. Been baking breads for 40 years, complete fail for this recipe, couldn’t use it for anything and tossed it out.
This is my second attempt at this bread, and I can’t seem to get the kneading right. I’m new to kneading recipes and kneading in general. I tried to follow the guide linked here for kneading, but my dough never seemed to attain the desired structure, even after kneading for much longer than suggested. Everything goes as expected until I get to this point. Please help! I am using Bob’s Red Mill Whole Wheat Flour, of that matters. Thank you! I love your other recipes btw!
Hi Jeff, did you watch the video tutorial on how to knead bread? Make sure you have a bowl of flour next to you while you knead, so you can keep sprinkling a little more on your hands and work surface any time the dough is starting to stick. If you just keep working it, you should feel the dough begin to change and feel smooth and elastic. Hope this helps!
Hi Sally – thank you so much for this recipe. I am brand new to making bread and I have a few questions. I follwed the instructions exeactly but my crust was a bit hard.. not burnts but like crunchy hard. Wondering if I did something wrong with the dough? maybe didn’t kneed it enough? I appreciate any feedback or tips. Many thanks!
Hi Robee, was the dough over-kneaded or over-proofed (rose too long) by chance? That can often cause yeasted breads to come out with a tough/hard exterior. This should produce a nice, soft crust. Our How to Knead Dough tutorial may be a helpful reference, should you wish to try the bread again. Thank you for giving it a try!
Hi, is it possible to share the Nutrition facts for this bread. I am looking for low fat and low sodium. Thanks
We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
This turned out so well! I followed the recipe exactly, it was very easy. It’s very soft but dense enough to hold up well for sandwiches or a good piece of toast.
Hello. Can I use fresh milled whole wheat flour in this bread recipe? I mill my grains at home (hard red spring wheat) If so, would I use the same amounts?
Hi Kim! We’ve never tested this bread with fresh milled flour so can’t speak to any alterations you may need to make. Let us know if you try!
This bread is amazing every time! To avoid the potential crumbs from oatmeal, I put 1/4 cup of flax seed in before kneading. Otherwise I make it exactly as written.
This recipe looks amazing. What would you say the max amount of added flour should be while kneading? I added 5 tablespoons over the course of the 10 minute kneading, and my dough still ended up a quite sticky, despite passing the windowpane test. Is this okay? I used stone ground whole wheat flour, which has a rougher texture. Could that be the cause?
Hi Philomena! Using stone ground flour could certainly impact the results. The amount of flour you’ll need to add will depend on your flour and the humidity in the air. Feel free to add until the dough looks like the right consistency! The photos in the post above should give you a good idea of what you’re looking for.
This turned out beautifully! I need to work a bit on the loaf shaping, but otherwise, it was close to perfect! Would this work as a cinnamon raisin bread if I sprinkled brown sugar, raisins, and cinnamon on the dough before rolling it into a loaf?
Hi Jenny, We are so happy you enjoyed this bread! You can use this whole wheat bread as the base, then add the egg white/cinnamon swirl from this cinnamon swirl bread to the whole wheat bread. You can add 3/4 cup (about 110g) of raisins to the cinnamon-sugar mixture. Sprinkle it over the egg white-brushed dough. Enjoy!
I love this bread. It’s perfect every time! I changed oats on top for 1/4 cup flax seed in the dough. I do swap a cup of ww for bread flour. Make it exactly as written! My trick for staying neater is to roll the dough out in a half sheet pan w hardly any flour.
My go to recipe! I just started baking bread again after a 15+/- yr break. I found this recipe a month ago and having been baking 2 loaves a week since. Delicious!
I am going to make this, but what effect would replacing buttermilk with the whole milk have? Would it change the texture a lot?
Hi Bob, That should be fine, since it’s such a small amount compared to the water.
What a great recipe. I have been baking a loaf each week for 3 weeks now and each time they turn out great. I followed the recipe exactly. Thank you!!
Amazing loaf and taste to die for! Doubled the ingredients came out massive using a 4lb/800gram tin. Would like to show a photo…