We’ve gotten lots of requests for a good whole wheat bread, so here’s my go-to Honey Whole Wheat Bread recipe. This recipe is for you batch bakers who want to get the most out of your time in the kitchen! It makes 4 generously sized loaves of deliciously soft, slightly sweet whole wheat sandwich bread for all of your freshly baked bread needs. It’s perfect for sandwiches and toast and it’s not too dense or heavy, yet it still holds up well to slicing. In my humble opinion, it’s the perfect whole wheat bread.
I started with a great recipe from Bosch and tweaked and changed things until I felt like they were exactly right. I love the method here because it only has one rise and goes straight from the mixer to the baking pans. That means you aren’t going to be waiting all day to dig in that freshly baked bread. I hope you love it as much as we do!
Ingredients and Equipment Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
Ingredients
- Whole wheat flour – You don’t need to grind your own wheat, but I really do think you wind up with better-tasting (and supposedly more nutritious) flour. If I am going to grind my own (I use a WonderMill) I order hard white wheat. I find it milder and softer than red wheat, and produces a lighter finished product.
If you are buying flour, look for white whole-wheat flour, which is ground from hard white wheat. Regular whole wheat flour will work but it has a stronger flavor and may not be quite as light and fluffy. If you can find whole wheat bread flour, that’s another great option. - Warm water – Warm water is used to activate the yeast. Too cold and you won’t get a good rise, too hot and you’ll kill your yeast. Aim for 105-115°F water.
- Bread machine yeast – Also labeled “rapid rise” or “instant” yeast.
- Table salt
- Unsalted butter – The amount of salt in salted butter can vary, so using unsalted butter lets us control the amount of salt in the recipe. If all you have is salted, that’s ok. Just reduce the additional table salt to about 2 3/4 teaspoons.
- Honey – Honey adds a subtle sweetness and helps the crust brown.
- Plain Greek yogurt – The original recipe called for a dough enhancer, which is an ingredient that most people don’t have laying around and can be hard to track down. plain Greek yogurt gives us some of the same benefits in a much easier-to-acquire package. The acidity supports the structure of the dough and the protein, milk solids, and fat contribute to the overall moisture and tenderness of the final bread.
- Vital wheat gluten – Vital wheat gluten is the concentrated protein from wheat flour and it’s often sold near the specialty flours on the baking aisle. This is what gives bread dough it’s strength and elasticity. Using whole wheat can interfere with the gluten development in the dough, preventing it from properly trapping the gasses created by the yeast, which results in a poor rise and dense, crumbly bread. Using it here allows us to get all the of the benefits of using whole wheat while avoiding some of it’s potential pitfalls. If you can’t find it easily, or you don’t have it at home and you want to try this recipe anyway, you can sub in some bread flour for a portion of the whole wheat flour. See the notes in the recipe card at the end of this post for full instructions. If you’re using 100% whole wheat flour, do not skip the vital wheat gluten!
Equipment
- Heavy duty mixer – Note that this is a big batch of bread (we’re starting with 9 cups of flour and then add more)! I’m using a Bosch mixer for this. If you are using a KitchenAid mixer or other standard size mixer, check your max capacity before you begin. You can also check the frequently asked questions and recipe card below for options on shrinking the recipe down. I would recommend a 2-loaf batch if you have a KitchenAid mixer.
- Bread pans – I use and love these pans. I bought them on Amazon and yes, they are a little spendier than your average bread pans. But if you’re serious about making your own bread, they are fabulous at retaining heat, giving you a nice, smooth, evenly-browned loaf of bread.
How to Make Honey Whole Wheat Bread
- You’ll start with some flour, rapid-rise yeast, and warm water in the bowl of your mix. That needs to sit for a minute until the yeast wakes up and the whole thing looks bubbly and spongey.
- At this point you’ll add some salt, butter, honey, Greek yogurt, and vital wheat gluten. Then you’ll slowly add several additional cups of flour, until the dough starts pulling away from the sides of the bowl.
- You’ll let that knead for a few minutes right in the mixer, then transfer to a greased surface to divide into 4 equal potions. Each of those portions will then go into a greased bread pan to rise for about an hour. This is the only rise, which is one thing I love about this recipe!
- After that, they are ready to go into a hot oven until golden brown! A quick rub of cold butter over the hot tops while fresh out of the oven finishes them off.
- You’ll allow the loaves to cool all the way in the pans, and then they are ready for use or storage for later!
Storing and Other Tips
- Store completely cooled bread in a tightly sealed plastic bag or airtight container at room temperature and enjoy within 3-4 days for best results.
- These loaves freeze beautifully. You can use gallon-sized Ziploc bags (you may have to cut the ends off), or you can buy bread bags. Again, if you live somewhere where lots of people make their own bread, you might be able to buy them locally. Otherwise, these bags from King Arthur Flour are fabulous.
Frequently Asked Questions
Some people are successful at making whole wheat bread without it. However…part of our job is making our recipes something that beginners to experts can make, and can make well on a consistent basis. Because of variations in bread-making experience, wheat quality, different types of wheat, whether you grind it yourself or buy the flour at the store, elevation, and about a million other factors, there’s lots and lots of potential for this recipe to fail. Vital wheat gluten helps with that. It’s not going to hurt you or your bread (unless, like a commenter mentioned, you’re allergic or have Celiac Disease), but it can help level out some of those problematic factors, so I guess my thing is why not add it, you know?
Yes, especially if you have a pro-series mixer. That said, you’ll want to keep an eye on your machine, especially near the end of the kneading cycle. If it smells “machiney” or appears to be straining or overheating, turn it off and finish kneading it by hand.
Yes, absolutely! During the final kneading, just double the kneading time. Also, there’s a tendency when making bread without a mixer to add too much flour because you can really feel the moisture of the dough. Just realize that as time goes on and the longer the bread is kneaded, it will become less and less sticky, so try and be patient before adding too much flour.
Of course not! The easiest way to adjust the ingredients needed for the number of loaves you want is to press the + or – button on the recipe card to the number of loaves you’d like to make. Since the customary US measurements do not divide cleanly, the best way to measure is to click on “Metric” under the ingredients list on the recipe card below and measure all ingredients by weight in grams.
I would estimate 16 standard slices per loaf at normal sandwich thickness.
Honey Whole Wheat Bread
Ingredients
- 12-15 cups whole wheat flour preferably hard white wheat
- 5 ¾ cups warm 105-115 F water
- 2 ½ tablespoons bread machine or instant yeast
- 2 tablespoons table salt
- ½ cup unsalted butter melted
- ⅔ cup honey
- ¼ cup plain Greek yogurt
- 2 heaping tablespoons vital wheat gluten
Instructions
- Mix 9 cups wheat flour and yeast in the bowl of a heavy-duty mixer. Add the warm water and mix well. Cover and allow to rise for 15 minutes.
- Add salt, honey, melted butter, yogurt, and vital wheat gluten. Mix well. Add remaining 3-6 cups of flour, mixing the dough at low speed, until the dough pulls away from the sides of the bowl and the dough barely sticks to your finger. Allow the mixer to knead the dough for an additional 5 minutes.
- While the dough is kneading, spray 4 9×5″ bread pans with non-stick cooking spray. Set aside. Spray a work surface and your hands with non-stick cooking spray.
- Turn the dough onto the prepared work surface. It should be very easy to work with. Press the dough into an even circle or square and divide the dough into 4 equal pieces. Press the dough into a rectangle that is about 8½-9" on the long side. Roll it into a smooth log and place into a prepared pan. Repeat with remaining dough pieces. Cover and let rise for 45-60 minutes or until the dough is rounding over the tops of the pans.
- Carefully place the pans onto the middle rack of a cold oven. Turn oven onto 350℉ and bake for 32-40 minutes or until the tops are golden brown and, if you're feeling awesome, an instant-read thermometer reads 200℉. Remove from oven and run a stick of cold butter over the tops of the bread. When cool, remove from pans. Use immediately or freeze loaves for future use.
Notes
- Nutritional information reflects 1 loaf of bread, not an individual serving size.
No Vital Wheat Gluten?
- If you cannot get vital wheat gluten, use your whole wheat flour for the initial mix and then use white bread flour for the additional flour, only as much as needed to obtain a dough that is pulling away from the sides of the bowl and behaving as the directions above instruct.
- All purpose flour may be used this way as well, but the bread flour will provide better structure and rise.
- You can also use 100% whole wheat bread flour in place of all the flour and omit the vital wheat gluten.
Questions & Reviews
Delicious! However, this time the bread actually fell. Can too much essential wheat gluten cause this?
This is my second go around with this recipe. It was perfect the first time and my family loves it! Thank you for all of your hard work and expertise! It will replace store bought bread for good!
I found this recipe and was excited for the link to white wheat because I just ran out of the stuff my mom gave me. I also happened to run across an article that says that you can order food storage through lds.org, so you can order online with free shipping and pay much less. Just in case you are interested for people who are not near a cannery.
Hi! I was wondering if it is possible to make the dough and freeze it for later use? If so, at what point in the making process should it be frozen? (before kneading? Etc) Also when it’s taken out to thaw, how long do I let it rise?
Thank you,
Crystal
Every time I’ve ever frozen it, I’ve frozen it after it’s baked. In theory, you should be able to place the dough in the pans after the first rise, wrap them tightly, and then freeze them. When you’re ready to bake them, just take them out and let them thaw/rise for several hours. That said, I’ve never tried it with this particular recipe, so I can’t say for 100% sure that it will work this go around. 🙂
Help! I LOVE this bread and have made it successfully. However, the last two times the loaves rise, I put them in the oven and somewhere in the baking process they slump. The bread is still tasty but not rounded loaves. BTW…instead of four loaves, I make a batch of cinnamon rolls with part of the dough. Yummy!
Thanks very much for this recipe! I have tried about 20 whole wheat bread recipes, and my family and I like this one best. The greek yogurt is awesome, but if I can’t get to the store, I have subbed reconstituted sour cream powder. While it’s not exactly the same, it can work in a pinch.
This recipe is really great. Thanks much for posting it. I came across it recently through your Bosch post,, and it is so delicious. I made it exactly as written, no changes. I definitely don”t feel a need to give you any pointers or try to change your opinions 🙂 My 1st grader (Evangeline) and my 4th grader (Ryan) love the bread, and share it at school with friends who love it too. Thanks to you both for sharing your recipes and experiences with so many of us.
Also, I bought the USA pans because of this post and the pans really are amazing! I have used them for this Honey Whole Wheat bread recipe as well as my Pumpkin bread recipe. Did not have to grease the pans for either recipe and the loaves always pop out with no problems 🙂
This recipe is amazing! I make bread in the Bosch every week. Just tried this recipe and took the bread out of the oven – a full recipe made three large loaves (24 oz), a small loaf (20 oz), a dozen 1.5 oz rolls, 2 buns and a pizza dough….
This tasted so good that I had a second piece and completely forgot about the chocolate cookies I had in the oven! Burned them totally up. Would rather eat this bread!
To answer others, I tried bread with the fresh milled flour in the Kitchen Aid and gave up quickly. The dough is just too heavy and the single hook just spins it, doesn’t knead it. The Bosch makes making bread so easy. I did not have space for both, though. So I gave the KA to a niece and bought the cookie paddles and other attachments. Afraid I will miss the KA when it comes to whipping cream, especially…. But so far so good. Have done one cake and several cookie batches in the Bosch. It is FAST for everything.
Hey, thanks so much for this recipe AND the pan recommendation! I’ve used the recipe a handful of times now, first halved with my big kitchenaid, and recently whole with my new bosch. This recipe is a keeper and I LOVE my pans!
I finally decided to take the plunge and try homemade bread. I’d never made it before because I was always too intimidated. My mom gave me a Bosch when I got married even though my mother-in-law had already bought us a Kitchenaid because they’re so much better for bread! Anyway, I came here for a recipe because your recipes never fail me and it turned out WONDERFULLY (which I didn’t think possible on your first time making wheat bread). This is the best food blog ever.
PS I laughed reading the comments since every other person wanted to tell you how *they* make wheat bread. I just want to tell you how awesome you are.
Thank you SO MUCH for your sweet comments! And yes, isn’t it hilarious?! Check out this post. It makes me want a drink. 😉
https://fit-over50.news/2013/02/chicken-sausage-gumbo/%3C/a%3E%3C/p%3E