Whole Wheat Bread

Homemade Whole Wheat Bread

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A basic whole wheat bread that the whole family will love. Recipe comes with tips on perfecting basic bread skills.


Units Scale
  • 2 teaspoons active dry yeast
  • 1 1/2 cups warm water
  • 1 Tablespoon sugar
  • 2 cups whole wheat flour
  • 1 to 1 3/4 cups all-purpose flour
  • 1/4 teaspoon salt


  1. Combine warm water, (like bath water or 110˚F) yeast and sugar together in a large mixing bowl. Let rest for approx. 5-10 minutes until mixture is frothy and has formed bubbles.
  2. Add whole wheat flour and one cup of the all-purpose flour and salt. Using a stand mixer with the dough hook attachment beat at medium speed for about a minute. If the dough is extremely sticky add all-purpose flour 1 tablespoon at a time, be careful not to add too much flour. Continue to beat for another 6-8 minutes until dough no longer sticks to the side.The dough is kneaded when smooth, feels slightly tacky and springs back when poked.
  3. Grease a large bowl, place the dough in the middle, turn the dough to cover in oil. Cover in plastic wrap and leave dough to double in size in a warm draft free place approx. 1 – 1 1/2 hours.
  4. Grease 8×4-inch loaf pan and set aside.
  5. Once doubled in size turn out dough onto a slightly floured work surface. Punch dough down and flatten into a rectangle. Fold dough like a letter, pinch closed. Fold in half and pinch seams together. Invert the loaf into the pan, seam side down. Cover with plastic and let rest until loaf is doubled in size, approx. 40 minutes.
  6. Heat the oven to 425°F about halfway through the second rise. Place a cast iron pan in the bottom of the oven while oven is heating.
  7. Once the loaf is ready to bake score/slash the top with a sharp knife or a razor blade. This is so it rises evenly in the oven.
  8. Place the bread in the middle of the oven. Carefully pour some water into the cast iron pan (expect it to bubble and steam) and quickly shut the oven door to keep the steam inside the oven. This will help create a crusty loaf.
  9. Turn the oven down to 400˚F and bake for 26 to 35 minutes, or until the bread sounds hollow when tapped and is a deep golden brown colour.
  10. Transfer bread to a cooling rack to cool. Let it cool completely before slicing (otherwise it can be doughy in the middle).


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