Go Back
Gwen

Homemade Whole Wheat Bread

Soft, wholesome, and easy to make, this homemade whole wheat bread recipe uses simple pantry staples. Perfect for sandwiches, breakfast toast, or as a side to your favorite soups. Can be made using a stand mixer or kneaded by hand.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 2 hours 30 minutes
Total Time 3 hours 15 minutes
Servings: 1 large loaf
Course: Breakfast, Side Dish, Snack
Ingredients Method Notes

Ingredients
  

  • 3 cups whole wheat flour
  • 2 tbsp sugar or honey
  • 2¼ tsp instant dry yeast no blooming needed
  • 1 egg
  • 1 cup warm milk
  • ½ cup warm water
  • A pinch of salt
  • 2 tbsp vegetable oil or melted butter
  • Egg wash, optional, for brushing before baking
  • Melted butter, optional, for brushing after baking

Method
 

  1. Combine Dry Ingredients: In the bowl of your stand mixer, add the whole wheat flour, sugar, and instant dry yeast. Give it a quick whisk to evenly distribute everything.
    Note: If you’re using active dry yeast or fresh yeast, you’ll need to bloom it first in warm water with a bit of sugar until frothy.
  2. Prepare Wet Ingredients: In a separate bowl, crack in the egg, then add the warm milk, warm water, oil and a pinch of salt. Whisk until fully combined.
    Tip: You can use milk only (instead of milk and water) if you prefer a richer, creamier bread.
  3. Mix the Dough: Switch to the dough hook attachment on your stand mixer. Turn the mixer to low speed and gradually pour in the wet mixture as it kneads. Let it mix for about 8-10 minutes until the dough becomes soft, smooth, and elastic.
    If you don’t have a stand mixer, you can mix the ingredients with a wooden spoon, then knead by hand on a lightly floured surface.
  4. First Rise: Lightly grease a clean bowl with oil. Transfer your dough into the bowl, shape it into a ball, and cover with a clean kitchen towel or cling film. Let it rise in a warm place for about 1 to 1½ hours, or until it doubles in size.
  5. Shape the Bread: Once risen, punch down the dough to release any air bubbles.
    You can either: Shape it into two small loaves or one large loaf, depending on your preference.
    Grease your baking tin(s) or tray and place the shaped dough inside.
  6. Second Rise: Cover the dough again and let it rise for another 30-60 minutes until puffed up.
    Meanwhile, preheat your oven to 180°C (350°F).
  7. Bake to Perfection: Before baking, you can brush the top with an egg wash for a shiny, golden finish — or skip this step if you prefer a rustic look.
    Bake for 25-30 minutes or until the bread is golden brown and sounds hollow when tapped.
    If you didn’t use an egg wash before baking, brush the hot bread with melted butter once it comes out of the oven for a beautiful glossy finish.
  8. Cool & Serve: Let the bread cool for about 10 minutes in the tin, then transfer it to a wire rack to cool completely. Slice, serve, and enjoy the irresistible freshness of your homemade whole wheat bread!

Notes

******
 
 
I know you’re going to love this Homemade Whole Wheat Bread. Please rate this recipe below (After you’ve made it, of course😉). Remember to like, share and tag me on Instagram, Facebook & Twitter. I’d love to hear from you and it helps encourage others to make the recipe too! Enjoy!