I’ve tried countless wheat bread recipes, but this one stands out for its perfect balance of softness and chew. The secret lies in the right mix of whole wheat flour, honey, and a touch of olive oil. It’s simple to make, yet the results are consistently impressive. Whether you’re new to baking or a seasoned pro, this loaf might just become your go-to. The aroma alone is worth the effort.
Recipe
There’s nothing quite like the smell of freshly baked bread filling your kitchen, and I’m here to tell you, this homemade wheat bread is an absolute game-changer. It’s soft, hearty, and has that perfect balance of chewiness and warmth that makes you want to slice off another piece straight out of the oven.
Made with wholesome whole wheat flour and a touch of honey for a subtle sweetness, this loaf is packed with flavor and nutrition. I’ve been making this recipe for years—whether it’s for sandwiches, toast, or just slathered with butter—and it never disappoints.
Trust me, once you try this, you’ll never go back to store-bought. Let’s get baking!
Ingredients
When it comes to baking wheat bread, the ingredients you choose can make or break the loaf. Opt for high-quality staples; they’re worth it for that perfect texture and flavor. Here’s what you’ll need, plus a few insider tips to elevate your bread game:
- Whole wheat flour: The star of the show—look for freshly milled flour for the best flavor and nutrition. If you want a lighter loaf, swap half with bread flour.
- Bread flour: Adds strength and structure to the dough, giving it that chewy, airy crumb.
- Instant yeast: Works fast and doesn’t need proofing, making it ideal for a quick rise. Active dry yeast works too—just activate it in warm water first.
- Warm water: Keep it around 110°F (43°C) to wake up the yeast without killing it. Too hot, and your dough won’t rise.
- Honey or sugar: A touch of sweetness balances the nuttiness of the wheat. Honey adds moisture, while sugar keeps it simple.
- Olive oil or melted butter: Keeps the bread tender and adds richness. Butter gives a richer flavor, but olive oil keeps it lighter.
- Salt: Non-negotiable—enhances flavor and regulates yeast activity. Use fine sea salt for even distribution.
- Optional add-ins: Mix in seeds like sesame or flax for extra texture, or rolled oats for a rustic touch.
Pro tip: Let your dough rest longer if you’re using 100% whole wheat flour—the extra hydration time softens the bran for a softer crumb.
And don’t skip the oil or butter—they’re key to keeping your bread from drying out.
How to Make the Best Classic Wheat Bread Recipe
– Prepare the ingredients: Confirm all ingredients are at room temperature, especially the milk and butter. This helps them incorporate more smoothly into the dough.
Measure out the flour, yeast, sugar, salt, and any optional add-ins like seeds or nuts before starting.
– Activate the yeast: Warm the milk slightly (around 110°F) and dissolve the sugar in it.
Sprinkle the yeast over the mixture and let it sit for 5-10 minutes until frothy. This step confirms the yeast is active and will help the bread rise properly.
– Mix the dough: Combine the activated yeast mixture with melted butter in a large mixing bowl.
Gradually add the flour and salt, stirring until a shaggy dough forms. Use a stand mixer with a dough hook or knead by hand for better control.
– Knead thoroughly: Knead the dough on a floured surface for about 8-10 minutes until it becomes smooth and elastic.
Pro tip: Use the windowpane test—stretch a small piece of dough; if it forms a thin, translucent membrane without tearing, it’s ready.
– First rise: Place the dough in a lightly greased bowl, cover it with a damp kitchen towel or plastic wrap, and let it rise in a warm spot for 1-1.5 hours or until doubled in size.
Avoid overproofing, as this can deflate the dough during baking.
– Shape the loaf: Gently punch down the dough to release air bubbles.
Shape it into a loaf by rolling it into a rectangle, then tightly rolling it up from the short end. Pinch the seams to seal and place it seam-side down in a greased loaf pan.
– Second rise: Cover the shaped loaf and let it rise again for 30-45 minutes until it’s about an inch above the pan’s rim.
This confirms a light, airy texture.
– Preheat the oven: While the dough is rising, preheat your oven to 375°F (190°C).
For a crispier crust, place a shallow pan of water on the bottom rack to create steam during baking.
– Bake the bread: Place the loaf in the oven and bake for 30-35 minutes until the top is golden brown and the internal temperature reaches 190°F (88°C).
Tap the bottom of the loaf—it should sound hollow when done.
– Cool properly: Remove the bread from the pan and let it cool completely on a wire rack before slicing.
Cutting it too soon can make the loaf gummy. Store leftovers in an airtight container or freeze for later use.
Nutrition
Homemade wheat bread is a wholesome option rich in essential nutrients. The following nutritional values are based on a standard loaf slice.
| Nutrient | Amount per Slice |
|---|---|
| Calories | 120 kcal |
| Protein | 4 g |
| Fat | 1.5 g |
| Carbohydrates | 23 g |
| Fiber | 2 g |
| Sugars | 1 g |
| Sodium | 150 mg |
Chef Tips
If you’re aiming for the perfect loaf of homemade wheat bread, I’ve found that a few key techniques can make all the difference. First, use warm water (not hot) to activate the yeast properly.
Knead the dough until it’s smooth and elastic—about 8-10 minutes. Let it rise in a warm, draft-free spot.
Finally, tap the bottom of the loaf; it should sound hollow when done.
