Whole Wheat Bread
This Whole Wheat Bread is wonderfully light and fluffy, and honestly, it’s easier to bake than you might imagine! It’s a warm, wholesome loaf perfect for sandwiches, toasting, and so much more.
Don’t miss the step-by-step recipe video down in the recipe card below—it really helps make everything clear and approachable.
I usually stick to sharing simple dinner recipes here, but baking homemade bread is one of those special things I truly enjoy making—it’s so satisfying and fills the house with that irresistible aroma.
This loaf uses mostly whole wheat flour (and you can absolutely use 100% whole wheat if that’s your jam—check my notes below), but it still comes out super light and fluffy, not dense or heavy like some whole wheat breads.
Canola oil is my go-to cooking oil in the kitchen.
I appreciate how good for you it is, and it’s just so handy—you can easily drizzle it straight from the bottle into your pan or measuring cup. And, between us, canola oil beats butter every time when it comes to keeping baked goods super moist and tender. Cakes, muffins, and breads made with canola oil always have such a lovely texture!
Another cool thing about canola oil is that it’s a healthy fat loaded with Omega-3s. In fact, it has the highest amount of plant-based Omega-3 polyunsaturated fats compared to most common cooking oils!
Plus, using canola oil cuts out the step of melting butter, so you’re saving time and skipping the microwave—meaning we can get that beautiful fresh bread smell wafting through the house a little bit sooner 😉
This bread is fantastic for everything from school lunch sandwiches to that first morning toast with jam.
What are the ingredients in Whole Wheat Bread?
- Warm water: Aim for 110-115°F to wake up the yeast, but I usually run warm tap water until it feels just comfortably warm—not hot. A little above lukewarm works great!
- Honey: A touch of sweetness helps the yeast get going and balances the robust nuttiness of whole wheat. You can swap it for any sugar you have on hand. Feel free to add up to ¼ cup sugar if you like it sweeter.
- Instant Yeast: I prefer quick-rise yeast here, but you can absolutely swap in active dry yeast. The only difference? It might take longer for your dough to rise.
- Milk: Adds a little natural sweetness and softness to the bread. Want to make this vegan? Just swap the milk for water—the bread will still turn out well!
- Canola Oil: Adds moisture and creates a soft, tender crumb. It also boosts the health factor, which is always a win in my book.
- Salt: Salt is the unsung hero—it amps up flavor and helps strengthen the bread, plus it regulates how quick the dough rises.
- All purpose flour: After testing a bunch, I found that a bit of all purpose flour keeps the loaf lighter and less dense, making it fluffy while still capturing the rich whole wheat flavor.
- Whole Wheat Flour: Packed with fiber, folate, iron, protein, and more—it brings a wonderful, nutty depth to your bread.
*Quick note: I steer clear of bread flour in my recipes because I want this to be easy and accessible—no need to buy tons of specialty flours! I haven’t tried bread flour for this one, so I can’t say how it would turn out.
Look at that bubbly, active yeast!
Dough that pulls away from the bowl sides—not sticky, just tacky.
Shaped loaf ready for the second rise.
Look at that beautiful rise before baking!
Can I use 100% whole wheat flour?
Absolutely!
I designed this recipe to give you the best of both worlds: the full nutrition and flavor of whole wheat, with the light texture that sometimes only white bread can bring.
If you go for 100% whole wheat, your bread will be a bit denser and have a richer, more pronounced whole grain flavor—something that many folks really enjoy!
How long does Whole Wheat Bread last?
Homemade bread naturally doesn’t last as long as its store-bought cousins due to its simple ingredient list, but this loaf stays soft and fresh for a few days—if it even lasts that long in your house!
You can safely keep it out on the counter longer if you’re planning to turn it into toast, French toast, or use it in recipes where a little dryness isn’t a problem.
If you want to keep your bread fresh longer, go ahead and slice it with a serrated or electric knife (you’ll avoid squishing the loaf this way), then pop the slices in a bread bag and freeze them.
Frozen slices keep beautifully fresh for up to six months. That way, you can pull out just as many as your family needs without the whole loaf thawing.
How to store homemade bread:
Right after baking, take the bread out of the pan when it’s cool enough to touch, and set it on a wire rack to cool completely. This step keeps your crust from turning soggy.
Cooling can take a while—sometimes three to four hours—so be patient and avoid slicing too soon. Cutting into warm bread can make it gummy and compromise freshness.
Once cooled, I like to tuck my loaf into an older bread bag or a tightly sealed plastic bag to lock in moisture.
Whole Wheat Bread
This Whole Wheat Bread is wonderfully light and fluffy, and easier to make than you might think! It’s a wholesome, hearty loaf perfect for sandwiches, toast, and so much more.
A light and fluffy whole wheat bread that is easy to make and perfect for sandwiches, toast, and more. This wholesome loaf combines whole wheat and all purpose flour for a tender texture and nutty flavor.
- Total Time: 3 hours
- Yield: 12 slices 1x
Ingredients
- ½ cup warm water (not hot)
- 3 tablespoons liquid honey (not creamed)
- 2 ¼ teaspoons instant yeast (or substitute active dry yeast)
- ¾ cup warm milk (microwaved for 30–40 seconds)
- 2 tablespoons canola oil
- 1 ½ teaspoons salt
- ¾ cup all purpose flour
- 2–3 cups whole wheat flour
Instructions
- Whisk together warm water, honey, and yeast in a liquid measuring cup or small bowl.
- Let mixture rest for 5 to 10 minutes until bubbly and active.
- If no bubbles form, start fresh with new yeast.
- In stand mixer bowl or large mixing bowl, combine warm milk, canola oil, and salt; stir well.
- Add in bubbly yeast mixture and all purpose flour; stir to begin forming dough.
- Attach dough hook and add 1 cup whole wheat flour.
- Turn mixer on low and knead, scraping sides as needed until flour is mixed.
- Slowly add remaining whole wheat flour a few tablespoons at a time, kneading after each addition.
- Stop adding flour when dough pulls away from bowl sides and feels tacky but not sticky.
- Drizzle canola oil around bowl and over dough; twist and turn dough to coat lightly with oil.
- Cover bowl tightly with plastic wrap or clean kitchen towel; let dough rise in warm, draft-free spot until doubled, about 1 ½ hours.
- Punch down dough gently; dust work surface lightly with flour.
- Roll or pat dough into 8-inch wide rectangle, press out large air bubbles.
- Roll rectangle up snugly and pinch seam shut; place seam-side down into greased 4.5 x 8.5-inch loaf pan.
- Cover dough loosely with lightly oiled plastic wrap; let rise in warm, draft-free place until doubled, about 45 minutes.
- Bake loaf at 350°F for 30 minutes, or until top is golden and sounds hollow when tapped. For extra golden crust, brush with canola oil during last 10 minutes of baking.
- Let bread cool in pan for 5 to 10 minutes, then remove to wire rack to cool completely (3-4 hours) before slicing.
Notes
Can substitute active dry yeast for instant yeast but rising may take longer., Using 100% whole wheat flour will create a denser loaf with more pronounced whole grain flavor., Store bread in bread bag or tightly sealed plastic bag after cooling to keep fresh., Slice with serrated or electric knife to avoid squishing the loaf., Bread stays soft for a few days; leftover slices can be frozen for up to 6 months., Cooling bread completely before slicing improves texture and freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread and Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 155 cal
- Fat: 4 g
- Carbohydrates: 27 g
- Protein: 5 g
