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
I didn’t have any whole wheat flour on hand so used what I did have at home- whole wheat ‘ chakki atta’.
This is what we use to make chapatis ( flat bread) in Indian homes.
Came out perfect!
Can I substitute oil for butter
Hi Ali, we recommend butter for the best taste and texture, but you can substitute the same amount of oil or a plant-based butter substitute if needed.
Can I use a non-dairy alternative to whole milk? Perhaps soy? Then do I need to increase fat content? Thanks
Hi Joelle, Low-fat or nondairy milk work here, but whole milk produces phenomenal texture and we highly recommend it.
Hi Sally.
Trjed this recipe and turned out Superbbb. However i was naking it again and accidentally added honey to the sponge mixture. :(. I have put it for rising but i don’t know how it will turn out.
My family and I love this bread! I have been making it weekly. Every loaf has turned out nicely but I’ve noticed every time we try and eat it it’s falling apart. Any ideas as to why it’s crumbling like this?
Hi Haley! This is a soft bread, so a little crumbliness is normal. If the bread seemes overly crumbly, is it overbaked by chance? Even just an extra minute or two can dry out the bread, so for next time, we’d try reducing the bake time by a minute or so to see if that helps. And how did you measure your flour? Be sure to spoon and level (or use a kitchen scale) to ensure the flour isn’t over-measured, which can cause the bread to dry out. You could also substitute 1 cup (130g) of bread flour for a slightly taller, fluffier loaf. See recipe notes for more details. We’re glad you still enjoy this bread!
HI! Can I use bread flour and whole wheat flour half and half? Like 2 cups of bread flour and 1 1/3 cups of whole wheat? If so, what are the changes in the recipe?
Hi Lavanya, see recipe notes for details on how to incorporate bread flour into this dough. Enjoy!
So easy! I have a question, though: how would I freeze the whole loaf (uncut)? Wrap in plastic wrap and thaw in fridge overnight?
Hi Lisa, yes, that should work just fine. Glad you enjoyed this recipe!
Hi, love the bread as much as I can! the recipe is easy and its kinda fun to knead the dough by hand! It tastes a little off, but that’s probably because I forgot the butter… I do have a question about it though. How many calories is in this? I looked all over the page and couldn’t find it, though I probably just missed it. I will be keeping this recipe regardless, as it is good!
Hi Tyler! Glad you enjoy this bread recipe. 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 recipe is a keeper! I love that I can have delicious whole wheat bread. The loaf takes a some time but it is mostly hands off time. The actual mixing and prep is super easy. I followed the recipe exactly, with the option of using apple cider vinegar instead of lemon juice. The final result turned out just as described in the post, which doesn’t always happen with web recipes. Thank you!
I never leave reviews, but this recipe was so error-proof and amazing, i had to come say, thank you for a great bread recipe. This will be my go to.
I really loved how this recipe turned out for me first time two days ago! I just barely got started to practice baking this month and your recipes currently have been phenomenal for me. I also made this because since my mother is diabetic, she really limits herself on bread, carbs and sugar. I decided to make this for her and we loved how it came out since it is cheaper to make this loaf of bread at home rather than buying it from the grocery store. Plus she tells me she loves the smell coming from the oven when i bake.
Hi there. What’s the point of the sponge? Where do we incorporate that?
Hi David, 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. See “Start With Making the Sponge” for more details. We prepare the sponge in step 1 and then add the remaining ingredients in step 2.
Made this bread and it was amazing definitely making for my dad when I get to visit
Thanks for sharing
Hi sally and team.
I am going to try and make your whole wheat bread. I was just wondering if I could add molasses to it and how much would I ad.
Hi Lorraine, you can substitute molasses for the honey in this recipe.
I’m not new to baking bread – I grew up baking bread as a kid! but I haven’t ever tried whole wheat. This recipe was amazing and super easy to follow! Thank you!
Hi Michelle. You said I should be able to knead in some nuts/seeds or other mix ins when bringing the dough together. Up to how much seeds can I add, do you think? Would 1 cup be too much? Many thanks!
Hi Homa, we’d follow the instructions and amounts from the multigrain bread recipe and see how it goes–let us know how it turns out!
This is an excellent recipe, I’ve made several times. The last time I baked it, I used an 8.5 x 4.5 inch loaf pan. It produced a tall and lovely loaf.
Question: Can I swap buttermilk for whole if that’s all I have on hand?
Hi Jake, so glad you love this recipe! Buttermilk should be fine, since it’s such a small amount compared to the water.
Thank you Michelle et al! This bread recipe worked beautifully with the swap of buttermilk. In fact, I am proofing a loaf as I type. This time, I followed recipe as written, only I accidentally used all bread flour in the second step. I am guessing it will work out fine, as this recipe has been very forgiving.
One question: in the photos accompanying this recipe, the glass mixing bowl has a bottom attachment that appears to help stabilize the mixing bowl to the stand mixer. I fear my glass mixing bowl loosing from the running stand mixer and shattering (it’s happened to me before.) I have searched but cannot find that apparatus. Where did you find it?
Hi Jake, that’s a Kitchenaid bowl with a plastic “lock base” like this one. You can also find cheaper versions that claim to be compatible, like this one (but we haven’t tried that exact one so are unsure of the quality). Hope this helps!
Subbed in real maple syrup as we have run out of honey, the taste was exceptional. My friend Jen and I talk about you like you are a friend we know, all the baking questions start with, “What does Sally say?” Much like my grandmother referred to Irma Rombauer, with the “Joy of Cooking.” Thank you so much Sally!
I’ve made this loaf twice and am very happy with the recipe! It’s pretty forgiving, too. This time I wasn’t paying attention and swapped the quantities of milk and water I’ve also been experimenting with different types of flour. It’s great bread for sandwiches and toast
I do not normally have whole milk. Could whole fat buttermilk be used? Will its acidity make a huge difference?
Hi Michelle, Yes. Same amount.
Hi! Can I add some seeds to this bread, as in pumpkin, sunflower and flax seeds? We love seedy sandwich breads. Thanks!
Hi Homa, you should be able to knead in some nuts/seeds or other mix ins when bringing the dough together. You may also enjoy our multigrain bread recipe.
I am so pleased with how this loaf turned out! The steps were so easy to follow, and this is the best tasting wheat bread I have made. I did substitute 1 cup of bread flour as suggested and am so happy I did. The size of the loaf is amazing. Can’t wait to try some of your other recipes!
The process went wonderfully until I baked it! It was above the rim of the loaf pan, and when I checked on it it had fallen! I was so sad! It was a present for my boyfriend for Valentine’s Day! What happened?
Hi Susan, Usually when bread collapses when baking, it is because the dough has over-proofed, or risen too long. Could that be the case for you? it’s an easy fix for next time – try a shorter second rise. Our Baking with Yeast Guide will be a helpful resource, too. Thank you for giving this one a try!
Dear Sally,
This is a great recipe that I have made over and over again. So delicious! I have done it with brown bread flour but can’t seem to get the same results with whole wheat flour. Also my loaves don’t brown beautifully on the sides and bottom like the illustration in this recipe. Please help.: )
Hi Angela, we’re so glad you’re enjoyed this recipe! And we’re happy to help troubleshoot. What doesn’t seem to turn out about the whole wheat loaves? How are the texture and rise? If the loaves aren’t browning, it sounds like they may just need a few more minutes in the oven. Our Baking with Yeast Guide may also be helpful to review!
Well, with the whole wheat flour the loaf didn’t rise as well and the structure was just not the same soft and airy-ish result as with the brown bread flour, it was more dense.
Also for the browning, the top had browned enough but the sides and bottom were pale. Would adding more time risk burning the top?
Can I double this recipe?
My first loaf turned out great. It rose too fast and too high in the loaf pan. I just punched it down again and it worked great.
Hi Susan, for best results, we 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.
Love this bread. It’s delicious. Can I replace half the butter with olive oil or canola oil to reduce the saturated fat content?
Hi Mercedes, we recommend butter for the best taste and texture, but you can substitute the same amount of oil or a plant-based butter substitute if needed.
This has become a favorite recipe! This time I was low on honey so I used maple syrup instead and it worked beautifully! I may stick with that from bow on.
I love this recipe. I have baked it twice and today is my 3rd time baking the same bread (proofing in the oven).
My dough doesn’t seem to yield to the window pane light test.
But rises well and tastes good though a bit dense. I have kneaded it for more than 8 minutes (8-10 minutes). What am I missing? What am I doing wrong? today I kneaded it further but still the same results. HELP!!!
Hi Elizabeth, you bring up an excellent question! Whole-wheat dough doesn’t perform quite the same for a windowpane test because of the bran. King Arthur Flour has a good explanation on their website: “Because the bran in whole grain dough can damage the developing strands of gluten, the windowpane test won’t work the same as it does with white-flour doughs. You may eventually develop a windowpane, but it’s more likely to happen if the dough has rested overnight, giving the bran a chance to soften its sharp edges.” So you are likely kneading for long enough, and can just use the poke test to check your dough. If making this bread with all whole-wheat flour, it will be a denser bread than if you use some white bread flour. That’s expected. I’m glad you love this recipe!
Question—do you think I could make pizza with this dough? My local market makes a delicious whole wheat pizza dough, but I’d rather make my own and avoid any chemicals.
Also, I do usually have vital wheat gluten in the house. Would adding a tbsp be beneficial?
Thanks!
Hi Jeff, here’s our whole wheat pizza dough recipe – enjoy!
I usually add 1 tbsp of vital wheat gluten to this recipe to make sure it will actually pass the windowpane test. It’s tougher to work with bur gets good results. Very helpful if it doesn’t seem to rise enough otherwise!
This is a great recipe!!! I have made it twice. The first time was good but I did not kneed it enough. The second time I kneeded for about 12 minutes and added 1/2 cup ground flax. It is great! Very flavorful, nice texture!!