A 5 ingredient, Easy Whole Wheat Bread recipe with very minimal hands-on time & no special ingredients needed. It's soft, fluffy, crusty & unbelievably good!
Imagine this... The smell of Whole Wheat Bread filling the air as it bakes in your oven. Breaking off a piece of that crust while it's still hot, slathering it in the most delicious Easy Vegan Butter. Devouring it.
Well guess what? I have some really good news. This could be you in just a couple of hours.
In this post:
Now before panic sets in, bread and yeast does not have to be scary. So many people are daunted by it and it's such a shame because baking bread and eating the result, is one of life's true pleasures and it really isn't difficult. There really is nothing better than tucking into a loaf of warm, freshly baked bread that you, yes YOU, made all by yourself!
So many of you have made my No Knead Focaccia Bread and everyone starts off being sceptical of it. They think it can't possibly work because it is so incredibly easy. But it does. Every. Single. Time.
This Easy Whole Wheat Bread is a little step up from that, in that it takes a little more effort. But it's really not much more especially if you own a stand mixer.
But, if you don't have a stand mixer, don't worry because you can knead the dough by hand and get exactly the same result. You just need to use a bit more elbow grease! Think of the extra calories you will burn. That equals more bread that you can eat!
This is why I am loving this Easy Whole Wheat Bread:
- Hands on time is minimal
- It's light, fluffy and soft with a lovely crusty crust
- The flavour is mild and nutty and it doesn't taste too 'whole wheaty'
- It's completely sugar free
- You won't find any additives or dough conditioners like in store bought bread
- It keeps well for a few days
- You can double up the recipe and freeze one loaf for another day
- It makes the best sandwiches, toast and soup or stew accompaiment!
How to make Whole Wheat Bread
Here's how to make your own homemade whole wheat bread:
- In a bowl combine the flour, yeast, salt and olive oil
- Add water
- Mix together then knead either by hand or with a stand mixer
- Lightly grease a bowl and leave the dough to double in size (it will take around 60-90 mins)
- Shape the loaf and put into the pan
- Leave until risen to about 1 inch above the top of the pan
- Slash if you want to, then bake!
I bake bread 2 or 3 times every week and have tried many, many loaf pans. My favourite by far is this one from USA Pans (not sponsored or anything, I just love it!):
I have been using it for about 2 years now and it still looks brand new and yeast bread and banana bread etc never, ever stick. I wipe a tiny bit of oil over it with kitchen paper and whatever I am baking slides right out so easily.
I call this loaf a Light Whole Wheat Bread because it uses a combination of white flour and whole wheat flour. By doing this you get a much softer, lighter loaf. It's a great beginner's easy whole wheat bread.
If you use a greater ratio of whole wheat flour your loaf won't be as light and fluffy. By making lighter whole wheat bread, it becomes more family-friendly too. Children don't tend to like the taste of 100% whole wheat bread but this one is much milder in flavour and I have never had any problems getting my son to eat it.
Ok, so you think you aren't a bread baker? Well guess what? You are about to become one!
Ready, steady, bake!
Success Tips - As with all of my baking recipes where precision is key to excellent results, I highly recommend using a kitchen scale to measure your ingredients, rather than using cup measurements. I love this one because it is very reasonably priced and it has a tare function which is really handy. It means you can place any bowl on the scale and reset to zero so it doesn’t include the weight in its the calculation, plus you can reset to zero when adding multiple ingredients to the same bowl which saves on washing up!
Recipe FAQs
Despite the common myth, the addition of sugar to bread dough is not necessary. There are enough natural sugars in the flour to feed the yeast and get a good result. That is why I do not include any in this recipe.
Oil or vegan butter makes the crumb softer and also acts as a preservative. If you don't add any your bread will have be crustier and it won't keep as long before going stale.
If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
Recipe
Easy Whole Wheat Bread
Author:Ingredients
- 300g (2⅓ cups) all purpose white flour , strong bread flour in the UK
- 200g (1½ cups) wholewheat flour , strong wholemeal flour in the UK
- 10 grams (1 tablespoon) instant yeast or quick rise yeast
- 2 teaspoons salt
- 3 tablespoons olive oil , vegetable oil, sunflower oil or melted and room temperature vegan butter are all good subs
- About 310mls (1⅓ cups) tepid water , see recipe notes
INSTRUCTIONS
- To see my video showing how to make this recipe, just scroll up a little to just above the recipe card. Add both flours, the yeast and the salt to the bowl of a stand mixer. If you are working by hand use a large mixing bowl.
- Add the olive oil and the water. Turn on the stand mixer and knead the dough for 10 minutes. My Kitchen Aid manual recommends speed 2 for bread dough. You might need to stop the machine after a couple of minutes and scrape down the sides if it isn't catching all of the flour as it kneads. If it feels a little dry add a few drops more water. Add it very gradnually though so you don't accidentally add too much. It should feel slightly tacky but not wet. If you are working by hand, stir the ingredients together with a spatula until a rough dough is made, then turn out onto a clean surface. I prefer to oil my surface and hands rather than use flour. It stops everything sticking and means there is no chance of you adding too much extra flour which will affect the texture of your bread, making it dry and heavy. Knead for 10 - 15 minutes, until the dough is smooth, elastic and when squeezed together between both of your hands, it should bounce back slowly. If you are unsure how to knead I recommend watching this video to help you perfect your technique.
- Once kneaded, grease a large bowl with a little oil, then put the kneaded dough in it and move around to coat all over in a light coating of oil. I tend to reuse the bowl I mixed the dough in.
- Cover with a damp, clean dish towel ( I just run mine under the tap for a minute then wring out), cling film or an unused shower cap and leave on the kitchen counter until doubled in size. The time this takes will vary depending on how warm your kitchen is but bear in mind that the longer it takes to rise, the more flavour there will be so unless you are in a hurry, don’t rush it by cranking up the heating or putting it somewhere very warm. Mine generally takes between 60 - 90 minutes to double.
- Once the dough has doubled scrape it gently onto a clean, lightly oiled work surface. Be sure you don't tear it as you do this. Use the heels of your hands to flatten it into a rectangle roughly the width of your bread pan.
- Fold the bottom third up and use the heel of your hand to push it down and seal it a bit. Then fold the top third down and push it down to seal it again. Then fold the dough in half again and pinch closed. Watch my video to see these steps. Gently turn under the ends if they look a little untidy then gently place in a lightly oiled bread pan. It will fit well into an 8.5 by 4.5 inch pan or a 9 x 5 inch pan.
- Rub a tiny bit of oil over the surface of the dough to stop sticking, then cover again with a damp dish towel, cling film or a shower cap and leave until the bread dough is nicely domes and about 1 inch above the sides of the pan. It won't take as long this time. In my kitchen about 30 - 40 minutes.
- While you are waiting for your loaf to rise preheat your oven to 400° F.
- Once the dough is ready you can bake right away, or you can slash the top if you have a bread lame, sharp enough knife or razor blade. It needs to be super sharp though or it will drag the dough and ruin your loaf. If you do not have anything suitable then don't worry and leave out this step. You can slash anyway you like, one slash straight down the middle, or two or three width ways. The slashing enables the dough to expand a bit more and you will get slightly better oven spring than you will if you do not slash. It isn't essential though and really doesn't make too much difference.
- Place in the preheated oven and bake for 40 minutes.
- After this time it will be baked through. You can check by knocking on the bottom. It should sound hollow. Remove from the pan and cool on a cooling rack .
- As hard as it is to resist eating it when fresh out of the oven it really is best to leave it to cool completely before cutting. Cutting while still warm affects the crumb and might make it slightly damp and doughy. I sometimes make two. One for eating while warm and one for later!
NOTES
Oil-free - You can omit the oil from this recipe. The bread will be crustier, won't be quite as soft and it won't keep as long. Oil acts as a softener and a preservative. Storage - Store in an airtight container or plastic bag for up to 3 days. This bread also freezes well for up to 3 months. Sugar - Despite the common myth, the addition of sugar to bread dough is not necessary. There are enough natural sugars in the flour to feed the yeast and get a good result. That is why I do not include any in this recipe.
Nancy D. says
Melanie,
That is one beautiful loaf of bread!
I hope some day my loaves look like yours.
Love your website.
Nancy D.
Ju says
How would I go about using active dry yeast ? Thanks
Melanie McDonald says
You would need to mix with the yeast with warm water and some sugar to activate the yeast before using. Other than that everything would stay the same. Just make sure you use the liquid (or a portion of the liquid) from the recipe to do this and not any extra.
Ju says
Can I not do it without sugar as stated in this recipe. Anyways I’m trying with active yeast and put sugar. Will see how it goes. Thanks
Melanie McDonald says
You can do it without sugar if you use instant/fast action yeast as per the recipe.
Carla says
How can I make this with all whole wheat flour?
Melanie McDonald says
Simply use all wholewheat flour. You will also probably need some extra water as wholewheat flour is more absorbent. Your loaf won't be light and fluffy like this one though and if you're not an experienced bread maker it will more than likely turn out really dense and heavy. That's why my recipe includes some white flour. Making a good loaf of 100% wholewheat bread isn't anywhere near as easy and needs a good technique.
Amanda says
Have you ever made these into rolls?
Melanie McDonald says
Yes, you can make rolls with pretty much any bread recipe. I usually make 8 rolls with this recipe. Cook at the same temp probably for about 20 minutes or until they feel hollow when tapped on the bottom.
Kim Scott says
Can I leave out the salt or a portion of it? On a low salt diet.
Melanie McDonald says
Salt is really important in bread baking. It's not just there for taste. It tightens gluten-structure, making the dough stronger which ensures you get a good rise, it slows down fermentation so that your bread ends up with an even crumb structure, a steadier, higher rise and better flavour, and it also acts as a preservative, slowing down the staling process.
I definitely don't recommend omitting it completely. As for reducing it, you'd have to experiment to see hw much you can get away with before it makes a real difference. I've never tried.
Shannon says
Hi do you know if there is a way to use traditional yeast in this recipe instead of a quick rise yeast, can I simply proof it in the warm water as an extra step?
Melanie McDonald says
Yes, you can. Just make sure you use part of the water from the recipe, along with a teaspoon of sugar to activate the yeast.
Laker says
Hello. Would you recommend using 100% whole wheat flour because I really want it this way. Have you tried this before? : ) + thank you for sharing this recipe
Melanie McDonald says
I'm personally not a fan of 100% wholewheat flour bread. It's way too heavy and dense for me. I like soft fluffy bread. It's also not as beginner friendly to make. You can make this recipe with 100% whole-wheat flour but the results won't be the same as the loaf in the picture and it will take longer to rise etc so you will need to make adjustments there. It will also likely need more water.
Sophia says
Great recipe! Do you have a tip for cutting it?
Megan says
I live in Utah USA, so the climate is really dry, and the altitude is pretty high here. The temperatures have been heating up (finally!!) So my breads area starting to proof beautifully on my kitchen counter. I followed this recipe exactly, using a kitchen scale for most measurements. It came out perfectly!! The bread is soft, the crust is crunchy. I love this recipe. It's my new weekly go-to sandwich bread. Thank you so much for sharing this!
Sissy says
It was a very rainy day here in northeast Arkansas. I love being in my kitchen especially during rainy days. I made this recipe and it’s absolutely delicious and very satisfying. Thank you for sharing. Will make again. P. S. My husband loved it too.
Hilary says
I just made this bread last night in my bread machine and it’s so delicious. Thank you very much for this lovely recipe. I’ll be making it again and again for my son’s lunches. No more terrible store bought American bread for my son. Thank you!
M says
Hello, thank you for your whole wheat bread recipe I personally love this recipe of yours. Is this also possible for a low carb diet?
Sheri Homez says
If I use my mixer to knead it do I still have to knead it with my hands? I’m allergic to wheat flour and was going to use amaranth flour and gluten free flour. This is my first attempt at bread so any suggestions would be greatly appreciated. Can’t wait to try it!
Melanie McDonald says
You can knead it in a machine but you will need to shape it etc by hand.
This recipe hasn't been tested with anything other than wheat flour. If you want to use gluten-free flour/amaranth flour to make it, I highly recommend using a recipe that's been developed using them rather than trying to adapt one that's not. This recipe is very unlikely to work with gluten-free flour.
Jessi says
Love this recipe! Worked great the first time! Do you think it would work to add raisins and cinnamon to turn it into cinnamon raisin bread?
Melanie McDonald says
Glad you enjoyed it! Yes, you can use it for cinnamon raisin bread but when adding spices and fruit it will make the dough take longer to rise, so bear that in mind and adjust accordingly.
Jessi says
Wonderful! Thank you
Maria says
Thank you for your recipes and information. Can I use canola oil in place of olive oil?
Thank you!
Melanie McDonald says
Yes that will be fine.
Medbh Peavoy says
Finally got around to making this. Bread is definitely not my thing, it is not something I have made / tried to make over the years. This truly does make it 'easy'. I decided to make up the dough last night and do a slow rise in the fridge to allow me to make it fresh on time for brunch. Totally worth the effort and so glad I gave it a try. I think I'll be making my own fresh bread a few days a week from now on rather than buying!
I only had strong white flour on hand, so will be picking up some wholewheat flour today to try mix it up a bit. Another great recipe Mel!
Sam says
Could this be made in a bread machine?
Melanie McDonald says
I have never tried the recipe in a bread machine but I don't see why not, as long as the bread machine pan is equivalent to an 8.5 by 4.5 inch or a 9 x 5 inch loaf pan.
Momofsix says
Excellent, the first bread that is turning out consistently!
Melanie McDonald says
So pleased to hear that!
Christina says
Love this recipe! So easy and quick.
Can you use 500g whole wheat (or white whole wheat) without adjusting any of the other ingredients?
Melanie McDonald says
I have never used white whole wheat flour so have no experience of how it bakes. It's not a flour that gets sold in Canada, at least on the West Coast and isn't something available in the UK either (where I lived before).
Wholewheat though will technically work, but your bread will be nowhere near as light and fluffy if you use 100% wholewheat. That's why I always use a blend of wholewheat and white.
The only thing you would need to change would be the amount of water. I can't say how much because it varies every time. You'll just have to go by feel with that. Wholewheat sucks up a lot more moisture than white flour though.
Irka says
This recipe worked out great for me! Thanks