You’ve eaten bread. You’ve even baked bread. But have you ever baked wheaten bread so good it makes store-bought loaves taste like cardboard?
This isn’t just another recipe—it’s a game-changer. Imagine a crusty exterior, a soft, nutty interior, and the kind of aroma that’ll have your neighbors “accidentally” dropping by. No fancy equipment, no 12-hour waits.
Just stupidly simple, outrageously delicious bread. Ready to level up?
Why This Wheaten Bread Recipe Slaps
This recipe nails the perfect balance of flavor, texture, and simplicity. The whole wheat flour adds depth, while a touch of honey brings a subtle sweetness.
It’s hearty but not dense, chewy but not tough. And the best part? You don’t need a stand mixer or a PhD in baking science.
Just a bowl, your hands, and a little patience (though, let’s be real, patience is optional).
Ingredients You’ll Need
- 3 cups whole wheat flour (the star of the show)
- 1 cup all-purpose flour (for that perfect rise)
- 1.5 tsp salt (because bland bread is a crime)
- 1 tbsp honey (or maple syrup if you’re fancy)
- 1 packet (2.25 tsp) active dry yeast (the tiny organism doing the heavy lifting)
- 1.5 cups warm water (not hot, unless you enjoy killing yeast)
- 2 tbsp olive oil (for moisture and swagger)
Step-by-Step Instructions
- Activate the yeast: Mix warm water, honey, and yeast in a bowl. Let it sit for 5-10 minutes until frothy. If it doesn’t foam, your yeast is dead.
RIP.
- Mix dry ingredients: Whisk whole wheat flour, all-purpose flour, and salt in a large bowl.
- Combine: Add the yeast mixture and olive oil to the dry ingredients. Stir until a shaggy dough forms.
- Knead: Turn the dough onto a floured surface and knead for 8-10 minutes until smooth. Pro tip: Pretend the dough is your boss.
- First rise: Place dough in a greased bowl, cover, and let it rise for 1-2 hours until doubled. (Or cheat with a warm oven.)
- Shape: Punch down the dough (therapeutic, right?), shape into a loaf, and place in a greased loaf pan.
- Second rise: Cover and let it rise again for 30-45 minutes.
Almost there.
- Bake: Preheat oven to 375°F (190°C). Bake for 30-35 minutes until golden brown and hollow-sounding when tapped.
- Cool: Resist the urge to slice immediately. Let it cool for 10 minutes. (We both know you won’t wait longer.)
How to Store Your Wheaten Bread
Store it in an airtight container at room temp for up to 3 days.
For longer storage, wrap it tightly and freeze for up to 3 months. Reheat frozen slices in a toaster for that fresh-baked vibe. Pro tip: If it lasts more than a day, you’re not eating it right.
Why This Recipe Is a Win
Whole wheat flour packs more fiber and nutrients than white flour, making this bread healthier without sacrificing taste.
It’s also cheaper than artisanal loaves and way more satisfying. Plus, baking your own bread? Instant hero status.
Common Mistakes to Avoid
- Using cold water: Yeast won’t wake up.
Warm water = happy yeast.
- Over-flouring the dough: Sticky dough is normal. Adding too much flour turns it into a brick.
- Skipping the second rise: Patience, grasshopper. This ensures a light, airy texture.
- Cutting too soon: Slicing hot bread makes it gummy.
Wait. (Or don’t. We’re not the bread police.)
Swaps and Alternatives
No honey? Use maple syrup or sugar.
Out of all-purpose flour? Bread flour works too. For a vegan version, skip the honey and use agave. Want seeds?
Add sunflower or flaxseeds to the dough. Experiment—it’s bread, not rocket science.
FAQs
Can I use only whole wheat flour?
Technically, yes, but the loaf will be denser. All-purpose flour adds lightness.
IMO, the blend is worth it.
Why didn’t my dough rise?
Dead yeast, cold environment, or impatience. Check expiration dates and find a warm spot. Or blame the weather.
Can I make this without a loaf pan?
Absolutely.
Shape it into a round loaf and bake on a sheet. Crustier exterior, same deliciousness.
How do I know it’s baked through?
Tap the bottom. If it sounds hollow, it’s done.
If not, bake longer. FYI, underbaked bread is still edible—just doughy.
Final Thoughts
This wheaten bread recipe is stupidly easy, stupidly delicious, and makes you look like a baking pro. No fancy tricks, no obscure ingredients—just great bread.
So, what’s your excuse for not making it yet? Get baking. Your future toast thanks you.
