Homemade Soft Whole Wheat Bread Recipe

This delicious Homemade Soft Whole Wheat Bread Recipe is so easy to make! Made with simple ingredients, this bread is packed with nutrients and full of deliciousness. Baked fresh, this wholesome bread can be served for breakfast or used to make scrumptious sandwiches! Make your own freshly-baked homemade bread today!

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There is just nothing like the aroma of fresh bread cooking in the oven. The delightful smell lingers in my house for the entire day.

My husband gets so excited when he comes home from work and smells fresh bread. He can't wait to lather a piece of fresh-baked bread with butter and devour it. One of life's simple pleasures, I suppose. 🙂

This recipe for whole wheat bread has been well-used in my kitchen for the last 12 years. This was the recipe that hooked me into making my own bread.

A friend at the school where I used to work was kind enough to share this recipe with me, and I am so glad she did.

This recipe makes 7 loaves of soft, fresh bread. It stays fresh for days on the counter, and it freezes exceptionally well too.

I love having extra loaves in the freezer that I can grab whenever I need them. This bread is great for making toast or using for sandwiches.

Honestly, I haven't bought a single loaf of bread in about 10 years. It's just so easy to do it at home! Plus, I can control what ingredients go into it, and I know it contains no preservatives.

If you are looking for a quick and easy bread recipe, try my Irish Soda Bread Recipe Without Buttermilk!

❤️ Why You Will Love This Recipe

• This recipe has easy step-by-step instructions so that even a beginner baker can have success with this recipe.
• Packed with nutritious whole wheat ingredients, it’s a healthier alternative to store-bought bread.
• It keeps fresh for days and tastes great when served warm or cold.
• Making your own bread is economical and much less expensive than store-bought versions.
• Baking bread can be a fun and rewarding experience for the whole family.
• Perfect for breakfast, lunch, dinner - or anytime you need a satisfying snack!
• It makes 7 loaves of bread! This means you only have to make bread every 7 weeks (if you go through a loaf a week). 🙂

🍽 Equipment needed

This fluffy whole wheat bread recipe is really easy to make. However, if you have a KitchenAid mixer, it will be even easier. If you don't have a mixer yet, I highly recommend getting one. It makes life in the kitchen so much easier.

I made this bread recipe by hand for quite a few years. This ended up being the reason why my husband bought me a KitchenAid mixer. He loved my homemade bread so much, he wanted to make sure I kept making it.

Another useful item to have for this recipe is a very large bowl to let the dough rise in. If you do not have a large bowl, do not worry, divide the dough into smaller pieces and place it in 2 or 3 bowls.

🍞 Ingredients

This recipe only requires simple ingredients that you likely have in your pantry already! If not, you can easily find everything at your local grocery stores.

• Yeast. I used active dry yeast. You could also use instant yeast to cut the dissolving step.
• Whole wheat flour. I used 100% whole wheat flour. Whole wheat bread flour works fantastic if you have it - it makes the bread even lighter. Another great substitute is white whole wheat flour.
• White flour. I used unbleached all-purpose flour. Again, bread flour is amazing if you want to use it.
• Melted butter. I used unsalted butter, but I have also used olive oil and canola oil.
• Sugar. I used cane sugar, but you can use white sugar instead.

See the printable recipe card for exact measurements and a full list of ingredients.

🥣 Step-By-Step Instructions

To make this homemade bread recipe, you must first proof the yeast. To proof yeast, mix together warm water, sugar, and yeast in a large mixing bowl or Pyrex measuring cup. Stir the mixture with a spoon. Let it stand for 10 minutes. It will start to get foamy on top. This is how you know your yeast is still good. 🙂

While the yeast is sitting, it's time to mix together the dry ingredients. Mix together 7 cups of whole wheat flour, 3 cups of all-purpose flour, salt, and sugar in the bowl of a stand mixer or a large mixing bowl.

Next, add the yeast mixture to the flour, add in the eggs, melted butter, and warm water. Mix it at medium speed until well combined.

After mixing, let the gooey mixture sit for 10-15 minutes. It will be very gooey. If using a KitchenAid mixer, remove the mixing paddle now and put on your dough hook attachment.

Next, while mixing at low speed, add in 7 cups of flour and 1 cup of whole-wheat flour, 1 cup at a time, until the dough starts to pull away from the sides of the bowl. Be very careful not to add too much flour.

Knead it until it is a smooth, round ball. Continue punching down for 8 to 10 minutes, or 5 minutes with a KitchenAid mixer with the dough hook.

Place the dough in a large bowl, cover with a tea towel, and let it rise in a warm place for about an hour, or until doubled in size. This is the first rise,

Expert Tip: I use the "Proof" setting on my oven. If you don't have the proof setting on your oven, you can turn your oven on to 350 degrees for 1 minute, and then shut it off. It will stay warm and provide a nice temperature for the bread to rise. Plus, if you let it rise in the oven, you do not need to cover it with a tea towel.

When the dough has doubled in size, divide the dough into 7 equal portions. Don't worry about "punching" it down. Forming it into loaves will do the same job. If you punch it down too much, it may get too dense. You want it to be light and fluffy.

Make the dough into 7 loaf shapes and place them in greased bread pans. Let rise for another hour or so, until doubled in size again.

Place the loaves into your oven to rise again so you do not have to cover them. Being in the oven prevents them from drying out. If you cover them with something they don't rise as well as the top gets disturbed when you remove the tea towel or plastic wrap and the dough may fall. Let the bread rise for 1 hour, or until they double in size. This is the second rise.

Once they are doubled in size and are ready to bake, remove them from the oven. Turn the oven to 370 degrees if using a convection oven. If you do not have a convection oven, set your oven at 390 degrees.

When the oven comes up to the correct temperature, place the bread in the oven. Bake for about 18 minutes, until golden brown. Remove from the oven and place on a wire rack to cool.

I like to also make dinner rolls out of this recipe too. They are super soft and full of flavor. I have also made homemade hot dog buns out of this dough as well. To do this, shape the dough into an oblong shape, and reduce the baking time by a few minutes.

Enjoy!

💭 Expert Tips

• If you use instant yeast, you can skip the dissolving step.
• To proof the yeast, use a 4-cup measuring cup or large bowl to allow for expansion.
• Use a stand mixer with a dough hook to save time and get evenly kneaded dough.
• Avoid over-kneading the dough, as this will cause it to become too dense.
• Let the dough rise in a warm, draft-free area until doubled in size before forming it into loaves.
• Make sure to preheat your oven before baking the bread so that it bakes evenly throughout.
• Allow the loaves to cool completely before slicing to prevent them from crumbling or tearing apart when cut open.

❓ Recipe FAQs

🌡️ What is the best way to store bread?

• Wait for your freshly-baked loaves of bread to cool completely at room temperature before storing them. Store a loaf of bread on the counter in a tightly sealed extra-large zip-top bag. Try to eat fresh bread as soon as possible. (I also wash and reuse the plastic bags for next time. Just wash, dry, and store them open on the counter until completely dry).
• This recipe contains butter or oil and eggs, which help preserve the bread and keep it softer longer.
• Never, ever, keep your bread in the fridge. The bread will go stale much faster and dry out when it is refrigerated.
• Freezing bread is the best way to keep your homemade bread fresh. Make sure you place the cooled bread in an extra-large freezer bag. Make sure there is no moisture or condensation. I sometimes wrap a paper towel around the bread to ensure it is dry. If it is stored this way, the bread can be stored in the freezer for up to 2 months.

📋 Is homemade bread healthy?

When you make your own bread, you have control over what ingredients go into the bread. The bread you buy in the store may taste soft and fresh, but many types of bread are loaded with preservatives to extend their shelf life, artificial ingredients to give it more flavor, and contain high amounts of refined sugar.

📖 Variations

There are so many different ways to switch up this recipe to make it healthier, depending on your tastes. Here are some ideas to try!

• Add ½ cup of hemp hearts
• Use ¾ cup honey instead of sugar for honey wheat bread
• Try 1 cup of oatmeal (reduce the all-purpose flour by 1 cup)
• Add ½ cup of chia seeds or flax seeds
• Use almond flour (reduce the amount of all-purpose flour)
• Try seeds and nuts (poppy seeds, pumpkin seeds, sunflower seeds, sesame seeds, crushed nuts).

🥗 What to serve with your delicious whole-wheat bread

• Chicken Pot Pie With Puff Pastry
• The Best Venison Stew Recipe (Stovetop or Slow Cooker)
• White Chicken Chili with Cream Cheese
• Easy Slow Cooker Creamy Chicken and Pasta Soup
• Tender BBQ Pork Ribs in Instant Pot
• Seriously Easy Spinach And Mushroom Omelet
• Homemade Raspberry Rhubarb Freezer Jam
• Fluffy Oven-Baked Omelet Casserole
• Instant Pot Hard-Boiled Eggs

👩🏻‍🍳More Bread Recipes You Will Love

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📋 Recipe

Homemade Soft Whole Wheat Bread Recipe

This delicious Homemade Soft Whole Wheat Bread Recipe is so easy to make! Made with simple ingredients, this bread is packed with nutrients and full of deliciousness. Baked fresh, this wholesome bread can be served for breakfast or used to make scrumptious sandwiches! Make your own freshly-baked homemade bread today!

5 from 9 votes

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Course: Breakfast

Cuisine: American

Prep Time: 30 minutes minutes

Cook Time: 18 minutes minutes

Total Time: 48 minutes minutes

Servings: 70 servings

Calories: 125kcal

Author: Jeri Walker

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Equipment

• ▢
  3 quart Mixing bowl or 2 smaller mixing bowls
• ▢
  Stand mixer or electric mixer
• ▢
  Bread pans
• ▢
  cooling rack

Ingredients

Yeast Mixture

• ▢ 2 cups warm water
• ▢ 1 teaspoon sugar
• ▢ 4 tablespoon yeast

Bread Dough

• ▢ 8 cups whole wheat flour divided
• ▢ 10 cups all-purpose flour divided
• ▢ 4 teaspoon salt
• ▢ ¾ cup sugar
• ▢ 4 eggs
• ▢ ¾ butter, melted or olive oil
• ▢ 4½ cups warm water

Instructions

Yeast Mixture

• In a large bowl or 4-cup Pyrex measuring cup, mix together 2 cups of warm water, 1 teaspoon sugar, and 4 tablespoon of yeast. Stir together with a spoon. Let it stand for 10 minutes. It will start to get foamy on top.

Make The Dough

• While your yeast mixture is sitting, in a large bowl or in your KitchenAid stand mixer with the mixing paddle, mix together 7 cups of whole wheat flour, 3 cups of white flour, 4 teaspoon salt, and ¾ cup of sugar.
• Next, add the yeast mixture to the flour mixture. Add 4 eggs, ¾ melted butter, and 4½ cups warm water. Mix it all up on low speed and let the mixture sit for 10-15 minutes. It will be very gooey. If using a KitchenAid mixer, remove the mixing paddle now and put on the dough hook.
• Add 7 cups of unbleached all-purpose flour and 1 cup of whole wheat flour, adding the flour gradually, a cup at a time, until the dough is smooth and begins to pull away from the sides of the bowl. It should be a smooth, round ball. Continue punching down for 8 to 10 minutes, or 5 minutes with a KitchenAid mixer with the dough hook.
• Place the dough in a large bowl, cover it with a tea towel, and let it rise in a warm place for 1 hour, or until the dough doubles in size. (I use the "Proof" setting on my oven). If you don't have the proof setting on your oven, you can turn your oven on to 350 degrees for 1 minute, and then shut it off. It will stay warm and provide a nice temperature for the bread to rise. Plus, if you let it rise in the oven, you do not need to cover it with anything.
• When the dough has doubled in size, divide the dough into 7 equal portions. Don't worry about "punching" it down. Forming it into loaves will do the same job. Otherwise, it might get too dense if you punch it down too much. You want it to be light and fluffy.
• Form the dough into a "loaf shape" and place the loaves in greased bread pans. Don't worry if the loaves don't look perfect; they will smooth themselves out as they do the second rise.
• Place the loaves into your oven to rise again (this way, you do not have to cover them). Let them rise for 1 hour, or until they double in size.
• Once the loaves are doubled in size and are ready to bake, remove them from the oven. Turn the oven to 390 degrees (370 degrees if convection baking). When the oven temperature reaches 390 degrees, place the bread into the oven to bake.
• Bake for 18 minutes, until golden brown on top.
• Enjoy!

Notes

Nutritional information is approximate and is meant as a guideline only.

Expert Tips:

• If you use instant yeast, you can skip the dissolving step.
• To proof the yeast, use a 4-cup measuring cup or large bowl to allow for expansion.
• Use a stand mixer with a dough hook to save time and get evenly kneaded dough.
• Avoid over-kneading the dough, as this will cause it to become too dense.
• Let the dough rise in a warm, draft-free area until doubled in size before forming it into loaves.
• If you don't have the proof setting on your oven, you can turn it on to 350 degrees for 1 minute, and then shut it off. It will stay warm and provide a nice temperature for the bread to rise. Plus, if you let it rise in the oven, you do not need to cover it with a tea towel.
• Make sure to preheat your oven before baking the bread so that it bakes evenly throughout.
• Allow the loaves to cool completely before slicing to prevent them from crumbling or tearing apart when cut open.

Nutrition

Serving: 1ounce | Calories: 125kcal | Carbohydrates: 26g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Trans Fat: 0.001g | Cholesterol: 9mg | Sodium: 138mg | Potassium: 75mg | Fiber: 2g | Sugar: 2g | Vitamin A: 15IU | Vitamin C: 0.001mg | Calcium: 10mg | Iron: 1mg

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