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Soft Whole Wheat Bread Recipe

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4.6 from 107 reviews

This Soft Whole Wheat Bread recipe yields warm, tender loaves bursting with wholesome flavor. Made with whole wheat flour, honey, butter, and a touch of milk, the bread is naturally enriched and soft, perfect for sandwiches, toast, or enjoyed plain. The dough undergoes two rises for a light, airy texture, and optional seeds add a rustic crunch on top. A classic and nourishing homemade bread, ideal for everyday baking.

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 (kneaded 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 5–10 minutes until the mixture becomes foamy. For instant yeast, mix it directly with flour without proofing.
  2. Make the Dough: Add the whole wheat flour and salt to the yeast mixture. Mix on low speed or stir with a wooden spoon until the dough looks shaggy. Gradually add the softened butter pieces, letting each incorporate fully before adding the next.
  3. Knead: Using a stand mixer at medium speed, knead the dough for 8–10 minutes until smooth, soft, and elastic. If kneading by hand, turn dough onto a floured surface and push, fold, and rotate repeatedly until elastic but slightly tacky; add flour sparingly if needed.
  4. First Rise: Shape the dough into a ball and place it into a lightly greased bowl, turning to coat all sides. Cover the bowl and let the dough rise in a warm, draft-free spot for about 1 hour or until doubled in size. Test readiness by gently poking the dough; if an indentation remains, it’s ready.
  5. Shape Loaves: Punch down the risen dough and divide it in half. Flatten each half into a rectangle, then roll from the short end tightly, pinching the seam closed. Place each loaf seam-side down in greased 9×5-inch loaf pans.
  6. Second Rise: Cover the pans and let the dough rise again for about 45 minutes, or until dough domes over the edges of the pan. During the last 15 minutes, preheat the oven to 375°F (190°C).
  7. Bake: Optionally brush the loaf tops with water or milk and sprinkle with seeds or oats. Bake the bread for 35–40 minutes until golden brown, and the bottom sounds hollow when tapped or the internal temperature reaches 190–200°F (88–93°C).
  8. Cool: Let the loaves cool in the pans for 10 minutes, then transfer to a wire rack. Wait until completely cooled before slicing to achieve the best texture.

Notes

  • If using instant yeast, skip the proofing step by mixing it directly with the flour.
  • Use a thermometer to check water temperature for optimal yeast activation.
  • Do not add too much flour during kneading to avoid dry bread; the dough should be slightly tacky.
  • Allow the bread to cool fully before slicing to prevent gummy texture.
  • Optional seeds on top add texture and flavor, but are not necessary.
  • Store bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

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