Homemade Whole Wheat Bread
There’s nothing like biting into a slice of soft, homemade whole wheat bread. The combo of rich flavor and fluffy texture beats store-bought whole wheat bread every time. Plus, it’s got way more nutritional benefits, from fiber and B vitamins to iron, magnesium, zinc, and protein. And the best part? No weird additives—just wholesome, whole wheat.
Looking for more vegan bread recipes? Try making my Garlic & Rosemary Dutch Oven Bread, Vegan Garlic Knots, Festive Dinner Roll Wreath (Gluten-Free Option) If you want something extra fancy, these are really fun!
Why You’ll LOVE this Homemade Whole Wheat Bread Recipe
- Quick and Easy:This whole wheat bread is one of the simplest bread recipes you could make! Mix the ingredients, let the dough rise, shape it, and bake—no complicated techniques or fancy equipment required. Even if you’re new to bread baking, this homemade whole wheat bread recipe is incredibly approachable and rewarding.
- Versatile: You can use this whole wheat bread for just about anything: sandwiches, french toast, vegan grilled cheese, or even bite-sized party sliders.
- Kid Friendly: Homemade whole wheat bread shouldn’t be dry, crumbly, or hard to enjoy. This loaf is soft, fluffy, and mild in flavor-perfect for even picky eaters.
- Healthy & Nutritious: This whole wheat bread is filled with the natural goodness of whole grains—rich in fiber, protein, B vitamins, iron, magnesium, and zinc. It’s a nourishing alternative to store-bought loaves, with none of the preservatives or additives.
What’s the Big Deal with Whole Wheat Bread?
Whole wheat bread is made with unrefined flour making it the most nutritious bread possible. While whole wheat bread is often known for being dense or dry, this version is anything but. It’s soft, fluffy, and slightly sweet, with a high rise and tender crumb. Perfect for sandwiches, toast, or eating warm with butter, this bread is a wholesome upgrade from anything you’ll find at the store.
Store-bought bread is often full of preservatives so that it can last for weeks without spoiling. A few months ago, I went to a health food store and asked for whole wheat bread made without preservatives, and they told me that it was not feasible for them to sell such bread in their store, as the shelf life is too short. Although it can be difficult to find, I am so grateful that there are a few health food stores that sell wholesome breads made without preservatives. Sometimes you need to look for them in the freezer section.
But why not make your own?
This is what we are doing today. We are baking whole wheat bread from scratch. It is really not that hard, and there is something very therapeutic about the process. There is also such a sense of accomplishment when that beautiful loaf is resting on the kitchen counter. Just the smell of fresh-baked bread brings the family together.
We are using fresh ground white whole wheat flour. It is a little lighter in color and milder in taste than the traditional red whole wheat flour, but they are both equally nutritious.
Ingredients & Substitutions
- Maple Syrup: I love using maple syrup because it has such a great flavor. But if you don’t have that on hand you could use apple juice concentrate, honey, agave, or brown sugar.
- Olive Oil: If you don’t have olive oil on hand you could substitute it with avocado oil or vegetable oil.
- Sprouted Spelt Flour: Sprouted spelt flour is a great ingredient to bake with- it adds a rich, nutty flavor and it’s easier to digest too. Don’t have any on hand? No problem- you can easily swap in whole wheat flour instead.
Recipe Variations and Add-ons:
- Cinnamon and raisin: If you’re making a breakfast bread cinnamon and raisins are always fun!
- Walnuts: Walnuts contain tannins, particularly in the skins, which are natural compounds that give your bread a purplish tint. Adding a cup of chopped walnuts makes the bread slightly softer and richer as well!
- Garlic & Rosemary: This is always a winning combo for savory sandwich bread! Just chop both the garlic and rosemary and knead them into your dough.
What Can I Serve with Whole Wheat Bread?
- Raspberry Jam: Offering a mild sweetness with a hint of tartness, this raspberry jam is the perfect topping for toast or pb&J.
- Soups: I love this bread with Vegan Gnocchi Soup or Creamy Cherry Tomato Soup!
- Classic Hummus: Although hummus if generally served with pita bread, I love it on any sandwich with lettuce and tomato.
- Cashew Butter Recipe: Cashew butter is so good especially on this bread! I like to serve it with Blueberry Jam or Strawberry Jam
FAQs
Does this bread freeze well?
Yes, it freezes beautifully! Once the bread has completely cooled, wrap it tightly in plastic wrap or a bread bag and then place it in a freezer safe bag or container. You can freeze the whole loaf or slice it first for easy, grab-and-go portions. It will stay fresh in the freezer for up to 3 months. When you’re ready to enjoy it, thaw at room temperature or toast slices straight from the freezer.
Why is my bread crumb dry or crumbly?
There are a few common mistakes that might make your whole wheat bread turn out dry. To start, be careful to measure the flour correctly! You don’t want to pack your measuring cup and accidentally add too much flour. It’s easy to overdo the dry ingredients, which throws off the moisture balance. And lastly, keep a close eye on your baking time as overbaking is one of the quickest ways to dry out your loaf.
Can I make this bread without a stand mixer?
Yes! Kneading by hand works—just give it a bit more time and elbow grease.
PrintPhenomenal Homemade Whole Grain Bread
- Yield: 1 loaf 1x
Ingredients
- 2 cups warm (not hot) water
- 1 tablespoon yeast
- 1/4 cup maple syrup (or apple juice concentrate)
- 3 tablespoons olive oil
- 2 teaspoons salt
- 3 cups White Whole Wheat Flour
- 1 cup Sprouted Spelt Flour (One Degree)
- 1/2 cup Old Fashion Oats
- 1/4 cup vital wheat gluten
Instructions
Add the warm water to a large glass bowl and sprinkle yeast on top. Give a quick stir with the back of a wooden spoon. Set aside to rest for 10 minutes.
In the mean time combine the whole wheat flour, spelt flour, old fashion oats and vital wheat gluten in a separate bowl. Stir to combine.
After 10 minutes, add oil, maple, and salt to the yeast mixture.
Next add the flour mixture to the yeast mixture and combine. Be sure to hold back a little of the flour, just in case it will not need all of it. Make into a dough.
Place on a clean counter and knead for 10 minutes by hand, or 5 minutes by machine.
Form dough into a round ball. Place in a slightly greased bowl to rise. Cover with plastic and/or a clean towel, and let rise until double in size, usually 45-60 minutes.
Remove from bowl. Make into a loaf shape. Place in a greased loaf pan. Cover with kitchen towel. Let rise again for 30-45 minutes, until well above the rim of the pan.
Bake at 350F for 40 minutes.
Remove from oven, remove the loaf from the pan, let sit and cool completely on a cooling rack for several hours before slicing.
This bread freezes wonderfully.
Looking For More Bread Recipes:
- Vegan Banana Bread
- Artisan Bread (No-Knead)
- Norwegian FLATBRØD (FLATBREAD)
- GLUTEN FREE NORWEGIAN FLATBRØD (FLATBREAD)
- VEGAN APPLE CINNAMON SWIRLY TWISTED SWEET BREAD
helo,
I made this bread today. the dough is very very sticky. .I was wondering if it makes a difference if i skip the 1/4 cup of gluten would make the bread less fluffy.
The dough is not supposed to be very sticky, just slightly sticky. Just add more flour until the dough is manageable. If you skip the gluten flour the bread will be a little less fluffy, but should still be ok. You will have to add more flour to replace the gluten flour in the dough. Hope this helps!
Can this work in a bread machine if not, what adjustments should be made…thank u in advance
Good question. I have actually not tried this recipe in a bread machine, but I’ll give it a try.
I would think that you would need a 2 pound bread machine for this bread as it has 4 cups of flour.
It is a large loaf and a smaller machine may struggle. Thanks for your comment.
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I am from India. Dont get spelt flour. Is there a substitute
Great Question! For a lighter bread you can just use all-purpose flour or whole wheat white pastry flour.
Hi there
when you use yeast do you use instant or active dry yeast for this bread?
Great Question! I use instant yeast.
This recipe is a real standout – it’s the cornerstone of my sandwich breads.
In particular, your video is especially helpful. Your instructions include freshly milling whole wheat white flour just before baking. There’s significantly more loft and airiness with this bread after recent milling; even a very good pre-milled flour (like King Arthur) doesn’t have the same loft as freshly milled. The difference is striking.
Thank you so much for your amazing comment, Steven! I am so happy to hear you liked the recipe. I couldn’t agree more! Fresh milled whole wheat white flour makes all the difference. Thank you for your 5-star review! It really helps me out.
I have a question. What size baking pan is this recipe for? The 9×5 loaf pan is too small for this recipe.
Great question! I used a 9×5 loaf pan for this bread recipe, but you can divide the dough into more pans if you would like. Thank you so much for trying my recipe and for the 5-star review. It really means a lot to me.
This is my go to bread recipe and I’ve made it countless times. It’s incredibly versatile, and I’ve experimented with various types of flour substitutions. Thank you!
Awwww… Thank you so much for your sweet comment, Lainey! I am so happy you like this recipe. Your sweet review touched my heart! Thank you again.