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Soft Whole Wheat Bread Recipe

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4.7 from 137 reviews

This Soft Whole Wheat Bread recipe yields moist, tender loaves with the wholesome flavor of whole wheat. Enriched with butter and sweetened with honey, the bread has a soft crumb and a golden crust, perfect for sandwiches, toast, or alongside soups and stews. Optional add-ins like ground flaxseed and sunflower seeds boost nutrition and texture, making this a fantastic homemade staple.

Ingredients

Wet Ingredients

  • 2 cups warm water (105–115°F / 40–46°C)
  • ½ cup milk (any kind, room temperature)
  • 6 tbsp honey

Dry Ingredients

  • 4 ½ tsp active dry or instant yeast (2 packets)
  • 6 cups (678 g) whole wheat flour, plus extra for kneading
  • 3 tsp salt

Fat / Enrichment

  • 6 tbsp unsalted butter, softened, cut into small pieces

Optional Add-ins / Toppings

  • 2 tbsp ground flaxseed (to knead into dough)
  • 1 tbsp sunflower seeds, oats, or other seeds (for topping)

Instructions

  1. Proof the Yeast: In a large bowl or stand mixer, combine warm water, milk, and honey. Sprinkle the active dry yeast over the top and let it sit for 5 to 10 minutes until it becomes foamy, indicating the yeast is active. Note: If using instant yeast, skip this step as it can be mixed directly with the flour.
  2. Make the Dough: Add whole wheat flour and salt into the yeast mixture. Mix on low speed with a stand mixer or stir with a wooden spoon until the dough forms a shaggy mass. Gradually incorporate the softened butter pieces one at a time, allowing each piece to blend into the dough before adding the next.
  3. Knead: Using a stand mixer, knead on medium speed for 8 to 10 minutes until the dough is smooth, soft, and elastic. If kneading by hand, turn the dough onto a floured surface and repeatedly push, fold, and rotate it until elastic and slightly tacky, adding flour sparingly only if needed to prevent sticking.
  4. First Rise: Shape the dough into a ball and place it in a lightly greased bowl, turning once to coat all sides. Cover and let it rise in a warm, draft-free spot for about 1 hour until it doubles in size. Test readiness by gently poking the dough: if the indentation remains, it’s ready for the next step.
  5. Shape Loaves: Punch down the risen dough to release air, then divide into two equal portions. Flatten each piece into a rectangle, roll tightly from the short end, pinch the seam to seal, and place the loaf seam-side down into greased 9×5-inch loaf pans.
  6. Second Rise: Cover the pans and let the dough rise again for about 45 minutes until the dough domes slightly over the edges of the pans. During the last 15 minutes of rising, preheat your oven to 375°F (190°C).
  7. Bake: Optionally, brush the tops with water or milk and sprinkle the seeds or oats on top. Bake the loaves for 35 to 40 minutes until the crust is golden brown. Test doneness by tapping the bottom of the loaf – it should sound hollow – or use a thermometer to check the internal temperature, which should be between 190 and 200°F (88–93°C).
  8. Cool: Let the bread cool in the pans for 10 minutes before transferring to a wire rack to cool completely. Wait until fully cooled before slicing to preserve the perfect soft texture.

Notes

  • Instant yeast can be used instead of active dry yeast; if so, mix it directly with the flour without proofing.
  • Ensure water temperature is warm (105–115°F) for optimal yeast activation; too hot can kill yeast.
  • You can add 2 tbsp of ground flaxseed into the dough for added fiber and nutrition.
  • Brush loaves with milk or water and sprinkle seeds or oats before baking for added texture and appearance.
  • Flour amounts may vary slightly depending on humidity and flour brand; add flour sparingly during kneading to maintain a soft dough.
  • Let the bread cool completely before slicing to avoid gummy texture.

Find it online: https://mealoria.com/soft-whole-wheat-bread-recipe/