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
I have been making all our bread for about 5 years in a bosch that is at least 35 years old. It was my aunt’s and she was getting rid of it but it still worked so my mom rescued it and gave it to me. For the last 4 years my husband has been asking if I want a new one but the answer is always “not until this one dies.” We LOVE our homemade bread! Thanks for another recipe and some good tips on pans — they look like Mother’s Day to me.
I use a Nutrimill to grind my wheat. It works great and there isn’t any dust to clean up either.
Oh hooray! I have been hoping to find a great wheat bread recipe for a loooong time now (like a few years). I am excited to try this! Thank you!
Do you have any tips for high altitude baking? I used to make bread all the time, but then I moved to Colorado where I live at 7500 feet and my bread never really turns out. It’s almost like the yeast makes the bread rise too fast and then it falls. Also, what does the greek yogurt do? Is that in place of the dough enhancer? Could you use regular plain yogurt or does it have to be greek?
Also, just my 2 cents about types of wheat – I use half red wheat and half white wheat. The white wheat makes the bread whiter and lighter, but I found it to have no flavor. The red wheat, when used alone, makes the bread too dense. But, if I mix them, then I get the best of both – that yummy, nutty flavor from the red wheat and the lighter texture of the white wheat.
Here is someone that has a few tips on high altitude baking (over 7000′). Hope it helps. http://highaltitudecooking.blogspot.com/2007/11/high-altitude-bread-baking.html
I went to buy the ingredients at the store and decided to save a little and try plain yogurt instead of the greek. I haven’t tasted it with the greek yogurt but everyone who tried mine loved it. I think the plain yogurt worked fantastically. 🙂 So yummy!
Hi, my oven takes at least 30 minutes to even get close to 350. How should I adjust the baking instructions?
I would just preheat the oven and stick the brea in when it’s hot. 🙂
I love, love, love, my bosch for break making! Glad you gals got one!
Oh, my, vital wheat gluten is so NOT necessary! Add it if you wish, but it’s not necessary. I make our bread, (grind the wheat first, all wheat flour, no white) and add only honey, water, butter, and yeast and it’s great, nice and light and not dense at all! But one thing I do add that makes it chewy like store-bought bread? Molasses. Just a TBS or 2–I never measure. That adds such a nice texture!
I use oil or lecithin instead of butter. Using butter doubles the cost per loaf for me.
I bake whole wheat bread (white wheat only, no red) every week. Making the least mess and quickest method makes it doable. I have found a plastic container that when filled is exactly the amount of flour that I need – takes away counting cups of flour!
Also if your crust is too dark and thick with this method – bring to full heat before baking. My new oven would unevenly burn everything if the oven isn’t fully heated first.
I feel like an unhealthy loser! I have never made wheat bread before despite living in Utah my whole life and my mom having a Bosch. But this sounds amazing and I am motivated to try it. Just a couple of questions. Why do 1/2 white and 1/2 wheat? Does it make it easier? And is it possible to halve this recipe if I am scared to make so much my first time? And do I score points as a better mom if I make homemade bread?:) I love this site and you girls!!!!
You can definitely halve it. Some people use white and wheat because it makes a lighter-textured bread, but for this recipe, I just like going straight whole wheat. And don’t feel like an unhealthy loser–it’s a ton of work, and when all 4 loaves disappear within 1-2 days because it’s so good, it can be a hard habit to keep up!
This looks AWESOME!!! I have a Sunbeam mixer and am wondering if that will be strong enough. I really want to make my own bread rather than buying it. Plus the kids would enjoy making and eating it. Do you have a receipe for white bread? I know it is bland that way but I like white bread.
Hmmmm now to find coupons for the items mentioned in reciepe.
Thanks!!!!
This sounds delicious! I’ve been making my own whole wheat bread (well, it incorporates white flour and whole wheat) for awhile now (because the stuff at the store has like 50 million ingredients in it and tastes awful) and our family loves it! I really like this recipe you posted though because I like the fact that it makes 4 loaves (mine makes 2). Thanks so much for sharing! 🙂