Whole Wheat Bread

4.86 from 21 votes

The best healthy and soft Whole Wheat Bread recipe made with whole grains, sweetened with honey, and extra moist from the addition of Greek yogurt.

Prep Time1 hr 20 mins

Cook Time30 mins

Total Time1 hr 50 mins

Course: Appetizer, Side Dish, Snack

Cuisine: American

Servings:

Calories: 162kcal

Author: Lauren Allen

Cost: 5

Equipment

Stand Mixer (Optional)

Ingredients

6-7 cups white whole wheat flour*
2 3/4 cups + 2 Tablespoons warm water
1 1/4 Tablespoons instant yeast* , or active dry yeast
1 heaping Tablespoon vital wheat gluten*
1 Tablespoon salt
1/4 cup unsalted butter , melted
1/3 cup honey
2 Tablespoons plain Greek yogurt , or sour cream

US Customary - Metric

Instructions

To a Mixing Bowl or Stand Mixer: Add 4.5 cups wheat flour and yeast and stir to combine. Add warm water and mix.
Cover and allow to rest for 15 minutes.
Add vital wheat gluten, salt, melted butter, honey, Greek yogurt and mix well.
Knead: Add 1 1/2 cups of flour and mix. Mix well and watch the dough; it should begin to pull away from the sides of the bowl. If needed, add more flour, a little at a time, until it does. Knead the dough with your stand mixer for 5 minutes (or by hand for 10 minutes). The dough should be smooth and elastic, but still slightly sticky when touched.
Prepare Pans: Spray bread pans* with non-stick cooking spray and line the bottom of the pans with parchment or wax paper.
Shape: Spray your clean counter and hands with cooking spray. Turn the dough out onto the counter and divide it into two equal pieces. Press each portion into a rectangle about 9 inches on the long side. Roll them into logs and place in prepared pans.
Rise: Spray plastic wrap with non-stick cook spray and gently cover the pans. Allow the bread to rise for about an hour, or until the dough is rounded over the tops of the pans. *See notes for quick rise trick.
Bake: Place both bread pans on the middle rack of your cold oven. Turn the oven to 350 degrees F and bake for 30-38 minutes, until the tops are golden.
Remove from oven and smooth a stick of cold butter over the tops of the hot bread. Remove bread onto a wire cooling rack to cool completely.
Store leftover bread in a bread bag on the countertop for up to 3 days, or in the fridge. See notes, for freezing instructions.

Video

Notes

Whole Wheat Flour: I recommend White Whole Wheat Flour (has the same nutrients of hard/red whole wheat, with lighter taste and texture). You could also use all-purpose flour or bread flour but you may need a little less or more than called for. Just pay attention to the texture of the dough; make sure it pulls away from the sides of the bowl, is smooth and elastic, and soft, but not overly sticky.

Vital Wheat Gluten: can be found in the baking aisle at the grocery store and helps enhance the elasticity and give structure and softness to wheat bread. If using non-wheat flour, you can omit the gluten.

Yeast: Make sure you are using fresh yeast, or the bread will not rise properly. Instant yeast or active dry yeast will work.

Honey: You could substitute agave or granulated sugar.

Bread Pans: Either 8 ½ x 4 ½ inch or 9x5 inch bread pans will work. I like the smaller size, for a taller loaf.

Quick Rise Tip: Heat oven to 200 degrees F. Once it's at temperature, turn it off. Place bread pans in the oven (without plastic wrap) and leave the oven door open a crack. Allow bread to rise for 20-30 minutes, until domed just above the top of the pans. Leave the bread in the oven while you preheat it to 350 degrees F. Bake bread for about 30 minutes.

Freezing Instructions: Place cooled bread in a freezer safe bag and freeze for up to 3 months. To thaw, allow to come to room temperature on the countertop (about 3 hours).

Nutrition