Whole Grain Bread
A simple, hearty homemade whole grain bread with a soft crumb and nutty flavor. Perfect for sandwiches or toast, this loaf is made with 100% whole wheat flour for a nutritious and satisfying result.
For 7 servings
Activate the yeast
- In a large bowl, combine the warm water, honey, and yeast.
- Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy and bubbly. This confirms the yeast is active.
Form and knead the dough
- Add the olive oil, salt, and 2 cups of whole wheat flour to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
- Gradually add the remaining 1/2 cup of flour, mixing until the dough pulls away from the sides of the bowl.
- Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, until it's smooth and elastic. It should spring back when you poke it.
First rise
- Lightly oil a clean large bowl. Place the dough in the bowl, turning it once to coat the top with oil.
- Cover the bowl with a clean kitchen towel or plastic wrap.
- Let the dough rise in a warm, draft-free place for about 60 minutes, or until it has doubled in size.
Shape the loaf and second rise
- Gently punch down the risen dough to release the air. Transfer it to a lightly floured surface.
- Shape the dough into a rectangle about 8 inches wide, then roll it up tightly into a log.
- Pinch the seam and the ends to seal. Place the loaf, seam-side down, into a greased 8.5 x 4.5 inch loaf pan.
- Cover the pan and let it rise for another 30 minutes, until the dough has risen about 1 inch above the rim of the pan.
Bake the bread
- While the loaf is rising, preheat your oven to 375°F (190°C).
- Place the loaf pan in the preheated oven and bake for 30-35 minutes.
- The bread is done when it's golden brown and sounds hollow when you tap the top. The internal temperature should be 190-200°F (88-93°C).
Cool and slice
- Remove the bread from the oven and let it cool in the pan for 5 minutes.
- Carefully turn the loaf out onto a wire rack to cool completely before slicing. This prevents the crumb from becoming gummy.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure your water is warm, not hot. Water that's too hot can kill the yeast.
- 2Don't add too much flour while kneading. A slightly sticky dough is okay; it will become smoother as you knead.
- 3For a softer crust, you can brush the top of the loaf with melted butter right after it comes out of the oven.
- 4Cooling the bread completely is crucial. Slicing into a hot loaf can ruin the texture.
Adapt it for your goals.
Vegan
Replace the honey with an equal amount of maple syrup or agave nectar.
healthyHealthy
Add 2 tablespoons of flax seeds or chia seeds to the dough along with the flour for extra fiber and omega-3s.
kid friendlyKid friendly
Use a milder-flavored whole wheat flour, like white whole wheat, for a lighter color and taste that kids may prefer.
Why this is on our healthy list.
High in Dietary Fiber
Whole wheat flour is rich in fiber, which promotes digestive health, helps maintain stable blood sugar levels, and contributes to a feeling of fullness.
Complex Carbohydrates
Provides complex carbohydrates that are digested slowly, offering a steady release of energy without the spikes associated with refined grains.
Rich in Nutrients
Whole grains retain their bran and germ, making them a good source of B vitamins, iron, magnesium, and selenium.
Frequently asked questions
Yes, 100% whole grain bread is very healthy. It's an excellent source of dietary fiber, which aids digestion, and provides complex carbohydrates for sustained energy. It also contains more vitamins and minerals than white bread.