Name: Simple Whole Wheat Bread Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 cups (240-260 g) whole wheat flour (Aerate flour before measuring); 1/2 cup (60-65 g) bread flour or all-purpose flour; 2 teaspoons (1 packet / 7 g) instant yeast (or active dry yeast); 2 tablespoons sugar (or honey, add honey after milk); 1 teaspoon salt; about 1/4 cup additional bread flour (for kneading); 1 cup (240 mL) milk (reduced fat or whole milk), heated to 120-130°F for instant yeast (110-120°F for active dry yeast); 2 tablespoons (30 mL) olive oil (or any vegetable oil); 1 egg (at room temperature)

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If you’re looking to fill your kitchen with the irresistible aroma of freshly baked bread, this Simple Whole Wheat Bread recipe is an absolute must-try. It combines wholesome whole wheat flour with just the right touch of sweetness and richness, creating a loaf that is soft yet hearty, with a beautifully nutty flavor. Whether you’re a beginner or an experienced baker, this recipe’s straightforward approach keeps things easy while delivering bread that feels homemade and comforting every time.

Simple Whole Wheat Bread Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe plays a key role in delivering the perfect balance of taste, texture, and color. Keeping things simple means you can truly appreciate the natural flavors of whole wheat flour and the tender crumb enhanced by egg and olive oil.

Whole wheat flour (2 cups / 240-260 g): Aerated before measuring, this is the heart of the bread, giving it its wholesome texture and rich flavor.
Bread flour or all-purpose flour (1/2 cup / 60-65 g): Adds extra gluten for a lighter, well-structured crumb.
Instant yeast (2 teaspoons / 7 g): Helps the bread rise to fluffy perfection; active dry yeast works too with a slightly different temperature.
Sugar or honey (2 tablespoons): Provides a touch of sweetness and feeds the yeast for a perfect rise.
Salt (1 teaspoon): Enhances the overall flavor and balances the sweetness.
Milk (1 cup / 240 mL): Warmed to just the right temperature, it adds moisture and richness for a tender loaf.
Olive oil (2 tablespoons / 30 mL): Introduces a subtle fruitiness and keeps the bread soft for days.
Egg (1, at room temperature): Contributes to the bread’s structure and gives a lovely golden color to the crust.
Additional bread flour (about 1/4 cup): For adjusting dough consistency during kneading.

How to Make Simple Whole Wheat Bread

Step 1: Combine Your Dry Ingredients

Start by placing the whole wheat flour, bread flour, yeast, sugar, and salt into a large mixing bowl. Aerating your flour beforehand ensures your bread stays light and not dense, so don’t skip this little trick!

Step 2: Add the Wet Ingredients

Pour in the warmed milk, followed by olive oil and the egg at room temperature. These wet ingredients are essential for the bread’s moist crumb and great flavor, so be sure not to use cold ingredients straight from the fridge.

Step 3: Mix Your Dough

Beat the mixture on high speed for 2 minutes to create a smooth, consistent dough. Then, switch to low speed and gradually add about 1/4 cup of bread flour until the dough forms a mass that just pulls away from the sides of the bowl.

Step 4: Knead the Dough

Transfer your dough to a floured surface and knead for about 50 turns by hand. If you don’t have a mixer, kneading longer—around 150 turns—is perfectly fine and will develop that necessary gluten for a beautifully elastic dough.

Step 5: First Rise

Place the dough back in the bowl, cover it, and let it rest for 10 minutes. This short rest makes the dough easier to shape and helps with an even rise during the next proof.

Step 6: Shape and Second Rise

Shape the dough into a loaf and place it in a greased loaf pan measuring about 8 1/2 x 4 1/2 x 2 3/4 inches. Cover the pan with a towel and set it in a warm spot until the dough rises about one inch above the pan’s edge, which usually takes around 35 minutes.

Step 7: Preheat and Bake

While your dough is rising, preheat the oven to 375 degrees Fahrenheit. Bake your loaf for 30 minutes, but here’s a neat tip: after 15 minutes, cover the top of the bread loosely with foil to prevent over-browning while the inside finishes baking.

Step 8: Cool and Enjoy

Once baked, immediately transfer the bread to a cooling rack and allow it to cool for at least 10 minutes before slicing. This step is crucial to let the crumb set properly for perfect slices every time.

How to Serve Simple Whole Wheat Bread

Garnishes

Simple Whole Wheat Bread shines even without fuss. That said, a light spread of butter or a drizzle of honey brings out its nutty notes wonderfully. For a savory touch, sprinkle some sea salt flakes on top after toasting for a quick upgrade.

Side Dishes

This versatile bread pairs beautifully with soups and salads, especially hearty vegetable stews or a fresh garden salad. It’s also perfect alongside cheese boards where its wholesome texture provides a great contrast to creamy or sharp cheeses.

Creative Ways to Present

Try transforming slices into homemade croutons for salads or soups by cubing and toasting them with olive oil and herbs. Another fun idea is making a rustic bread pudding using this Simple Whole Wheat Bread, elevating your leftovers to a new delight.

Make Ahead and Storage

Storing Leftovers

If you have any bread left, store it in a bread box or wrap it tightly in plastic wrap at room temperature. This will keep it fresh and soft for about two days, making it easy to enjoy without the hassle of quick staling.

Freezing

To preserve your Simple Whole Wheat Bread longer, slice it first and then freeze the slices in a resealable bag. This way, you can take out exactly how many slices you need without thawing the whole loaf.

Reheating

For that just-baked warmth, toast your bread slices or heat them in the oven wrapped in foil at 325°F for 10 minutes. This brings back the lovely softness and aroma just like fresh out of the oven.

FAQs

Can I use only whole wheat flour for this bread?

Absolutely! While the recipe includes some bread or all-purpose flour for structure, you can use 100% whole wheat flour. Just be aware the bread might be a bit denser, and you may need to adjust the liquid slightly.

What if I don’t have a mixer?

No problem at all. You can mix everything by hand, but remember to knead longer—about 150 turns—to develop the gluten properly for a nice rise and texture.

Can I substitute milk with plant-based milk?

Yes, you can! Use unsweetened almond, oat, or soy milk at the same warm temperature to maintain the dough’s moisture and softness.

What’s the best way to measure flour?

Always aerate your flour by fluffing it up with a spoon before measuring, then spoon it lightly into your measuring cup and level it off. This prevents packing and ensures accurate measurement for a lighter bread.

Can I omit the egg or replace it?

Omitting the egg will change the bread’s texture a bit, but you can try an egg replacement like mashed banana or applesauce for moisture. Alternatively, check out Jenny Jones’ easy honey wheat bread recipe that eliminates the egg altogether.

Final Thoughts

Baking this Simple Whole Wheat Bread is like giving yourself a warm hug from the inside out. It’s approachable, nourishing, and the kind of bread you’ll want to have on hand for everything from quick sandwiches to the perfect breakfast toast. Give it a try — I promise you’ll be hooked on how straightforward and satisfying homemade bread can be!

Simple Whole Wheat Bread Recipe

★★★★★

4.9 from 27 reviews

Author: anna
Total Time: 1 hour 30 minutes
Yield: One loaf (about 12 slices)
Diet: Halal

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Description

A simple and wholesome whole wheat bread recipe that yields a soft, slightly sweet loaf perfect for sandwiches or toast. This recipe uses a combination of whole wheat and bread flour, includes an egg and olive oil for moisture, and requires no mixer, making it ideal for beginner bakers.

Ingredients

Scale

Dry Ingredients

2 cups (240–260 g) whole wheat flour (Aerate flour before measuring)
1/2 cup (60–65 g) bread flour or all-purpose flour
2 teaspoons (1 packet / 7 g) instant yeast (or active dry yeast)
2 tablespoons sugar (or honey, add honey after milk)
1 teaspoon salt
about 1/4 cup additional bread flour (for kneading)

Wet Ingredients

1 cup (240 mL) milk (reduced fat or whole milk), heated to 120-130°F for instant yeast (110-120°F for active dry yeast)
2 tablespoons (30 mL) olive oil (or any vegetable oil)
1 egg (at room temperature)

Instructions

Combine Dry Ingredients: In a large mixing bowl, place whole wheat flour, bread flour, instant yeast, sugar, and salt. Stir to combine evenly.
Add Wet Ingredients: Gradually stir in the warm milk, followed by the olive oil and the room temperature egg.
Mix the Dough: Beat the mixture on high speed for 2 minutes to incorporate all ingredients well.
Add Additional Flour: On low speed, gradually add about 1/4 cup additional bread flour until the dough forms a cohesive mass suitable for kneading.
Knead the Dough: Transfer the dough to a floured surface and knead it by hand for about 50 turns to develop gluten properly.
Rest the Dough: Cover the dough and let it rest for 10 minutes; this allows the gluten to relax and the dough to hydrate fully.
Shape and Proof: Shape the dough into a loaf and place it in a greased 8 1/2 x 4 1/2 x 2 3/4-inch loaf pan. Cover with a towel and let it rise in a warm place until the dough is about one inch taller than the pan, approximately 35 minutes.
Preheat the Oven: While the dough rises, preheat your oven to 375°F (190°C).
Bake the Bread: Bake the loaf for 30 minutes. After the first 15 minutes, cover the top lightly with a foil tent to prevent over-browning.
Cool the Bread: Remove the bread immediately from the pan onto a cooling rack and allow it to cool at least 10 minutes before slicing to set the crumb and make slicing easier.

Notes

Ensure egg and oil are at room temperature for better dough consistency.
Aerate the flour before measuring for more accurate results and lighter texture.
This recipe also works well using all white flour if preferred.
For a milk-free option, substitute milk with warm water or a plant-based milk alternative.
To eliminate the egg, try a honey wheat bread variation for similar moisture and flavor.
If mixing by hand, knead the dough around 150 turns to develop gluten adequately.
Covering the loaf during baking prevents the crust from getting too dark while ensuring the inside cooks thoroughly.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Bread
Method: Baking
Cuisine: American