Why You’ll Love Easy Whole Wheat Bread Recipe
This bread is simple enough for beginners but still gives you a bakery-style homemade loaf. It uses basic ingredients, rises beautifully, and has a mild whole wheat flavor that works for both sweet and savory toppings. The olive oil helps keep the crumb soft, while the whole wheat flour adds flavor and heartiness.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
300g all-purpose white flour or bread flour
200g whole wheat flour
10g instant yeast or quick-rise yeast
2 teaspoons fine sea salt
3 tablespoons olive oil or neutral oil
About 310ml warm water
Directions
Add both flours, yeast, and salt to a large bowl or stand mixer.
Pour in the olive oil and warm water. Knead with a stand mixer for about 7 minutes, or knead by hand for 10 to 15 minutes until the dough is smooth, elastic, and slightly tacky.
Place the dough in a lightly oiled bowl, turn it to coat, then cover with a damp clean towel. Let it rise until doubled in size, about 60 to 90 minutes depending on room temperature.
Turn the dough out onto a lightly oiled surface and gently flatten it into a rectangle about the width of your loaf pan.
Fold the dough into thirds, seal it gently, then fold again and pinch the seam closed. Place it seam-side down in a lightly oiled 8.5 x 4.5-inch or 9 x 5-inch loaf pan.
Lightly oil the top, cover again, and let it rise until domed and about 1 inch above the pan, about 30 minutes.
Preheat the oven to 400°F (200°C).
Score the top with a sharp knife, lame, serrated knife, or kitchen scissors.
Bake for 40 minutes, then remove from the pan and cool on a wire rack. The loaf should sound hollow when tapped on the bottom.
Let the bread cool completely before slicing for the best texture.
Servings and timing
Servings: 12 slices
Prep time: 20 minutes
Rise time: About 1 hour 30 minutes
Bake time: 40 minutes
Total time: About 2 hours 30 minutes
Variations
Use all bread flour for a chewier loaf.
Replace olive oil with avocado oil, sunflower oil, or another neutral oil.
Add 1 to 2 tablespoons of honey or maple syrup for a slightly sweeter bread.
Sprinkle oats or seeds on top before baking for extra texture.
Use cold water and allow a slower rise for deeper flavor.
Storage/Reheating
Store the cooled loaf in an airtight bag or container at room temperature for up to 3 days.
For longer storage, slice the bread and freeze it in a freezer-safe bag for up to 3 months.
To reheat, toast individual slices or warm the loaf in a low oven until soft and fresh-tasting again.
FAQs
Can I make this bread without a stand mixer?
Yes. Knead the dough by hand for 10 to 15 minutes until it becomes smooth and elastic.
Can I use only whole wheat flour?
You can, but the loaf will be denser. Using part white flour keeps the bread softer and lighter.
Why is my dough sticky?
A slightly tacky dough is normal. Avoid adding too much extra flour because it can make the bread dry and heavy.
Can I use active dry yeast instead of instant yeast?
Yes, but it is best to activate it in warm water first before mixing it with the flour.
What size loaf pan should I use?
An 8.5 x 4.5-inch pan or a 9 x 5-inch pan works well.
Do I have to score the top?
Scoring helps control where the bread expands while baking. Without scoring, the loaf may split unevenly.
How do I know the bread is fully baked?
Tap the bottom of the loaf. It should sound hollow when fully baked.
Can I freeze this bread?
Yes. Slice it first, then freeze in a sealed freezer-safe bag for easy use.
Why should I let the bread cool before slicing?
Cooling helps the crumb set properly. Slicing too early can make the texture gummy and cause the bread to stale faster.
Can I double the recipe?
Yes. Double all ingredients and make two loaves, baking them at the same temperature.
Conclusion
Easy whole wheat bread is a reliable homemade loaf with a soft crumb, hearty flavor, and simple ingredients. It is perfect for sandwiches, toast, or enjoying fresh with your favorite spread.
