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Whole Wheat Bread

An easy to make and delicious snacking and sandwich bread.
Prep Time30 mins
Cook Time25 mins
Total Time3 hrs
Course: Bread
Cuisine: American
Keyword: bread, flour, honey, whole wheat
Servings: 4 lbs


Step 1 (See Instructions)

  • 3 Cups White Flour
  • 3 Teaspoon Active Dry Yeast
  • 1/3 Cup Honey
  • 3 Cups Warm Water ~110° F

Step 2

  • 1 Tablespoon Salt
  • 3 Tablespoon Melted Butter
  • 5 to 5 1/2 Cups Whole Wheat Flour


  • Add flour, yeast, honey, and warm water to countertop mixer. Let proof for 30 minutes, bubbles should be formed.
  • Turn mixer on, and add salt, butter, and slowly mix in 5 cups of whole wheat flour. Add in additional 1/2 cup flour as needed, until not real sticky - just pulling away from the bowl, but still sticky to touch; mix approximately 8 minutes.
  • Shape dough into a ball and put in lightly greased mixing bowl. Turn dough to coat in oil and cover with clean tea towel. Let rise in a warm, draft free area until doubled, about 45-60 minutes.
  • Punch down, shape into flatted ball, cut into 2, 3, or 4 equal chunks (use a scale to get even sizing):
    For 9x5 loaf pans, make 2 loaves (approximately 2 lbs each).
    For 8x4 loaf pans, make 3 or 4 loaves (approximately 1 to 1⅓ lbs each).
  • Shape each chunk into loaves, rise in lightly greased loaf pans for about 45 minutes. About 30 minutes into second rise, preheat oven to 350°F
  • For 4 loaves, bake for 25 minutes.
    For 3 loaves, bake for 30 minutes.
    For 2 loaves, bake for 35 minutes.
    Bread should reach an interal temperature of 190-200°F.