Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

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

Scale
  • 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

  1. Whisk together warm water, honey, and yeast in a liquid measuring cup or small bowl.
  2. Let mixture rest for 5 to 10 minutes until bubbly and active.
  3. If no bubbles form, start fresh with new yeast.
  4. In stand mixer bowl or large mixing bowl, combine warm milk, canola oil, and salt; stir well.
  5. Add in bubbly yeast mixture and all purpose flour; stir to begin forming dough.
  6. Attach dough hook and add 1 cup whole wheat flour.
  7. Turn mixer on low and knead, scraping sides as needed until flour is mixed.
  8. Slowly add remaining whole wheat flour a few tablespoons at a time, kneading after each addition.
  9. Stop adding flour when dough pulls away from bowl sides and feels tacky but not sticky.
  10. Drizzle canola oil around bowl and over dough; twist and turn dough to coat lightly with oil.
  11. Cover bowl tightly with plastic wrap or clean kitchen towel; let dough rise in warm, draft-free spot until doubled, about 1 ½ hours.
  12. Punch down dough gently; dust work surface lightly with flour.
  13. Roll or pat dough into 8-inch wide rectangle, press out large air bubbles.
  14. Roll rectangle up snugly and pinch seam shut; place seam-side down into greased 4.5 x 8.5-inch loaf pan.
  15. Cover dough loosely with lightly oiled plastic wrap; let rise in warm, draft-free place until doubled, about 45 minutes.
  16. 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.
  17. 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.

  • Author: Laura
  • 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