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Soft Whole Wheat Bread Recipe

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Soft Whole Wheat Bread is a wholesome and tender loaf made from whole wheat flour, enriched with butter and sweetened gently with honey. This recipe combines traditional yeast bread techniques with simple steps to create a flavorful, nutritious bread perfect for sandwiches, toast, or serving alongside soups and stews. Optional toppings like seeds add texture and extra nutrition.

Ingredients

Wet Ingredients

  • 2 cups warm water (105–115°F / 40–46°C)
  • ½ cup milk (any kind, room temp)
  • 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 yeast over the top and let sit for 5 to 10 minutes until it becomes foamy. If using instant yeast, mix it directly with flour without proofing.
  2. Make the Dough: Add 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, incorporating each piece before adding the next.
  3. Knead: Using a stand mixer on medium speed, knead for 8 to 10 minutes until the dough is smooth, soft, and elastic. Alternatively, knead by hand on a floured surface by pushing, folding, and rotating repeatedly until elastic. The dough should be slightly tacky, adding flour sparingly if needed.
  4. First Rise: Shape the dough into a ball and place it in a lightly greased bowl, turning it to coat all sides. Cover and let it rise in a warm, draft-free place for about 1 hour, until doubled in size. Test readiness by poking gently—an indentation that remains means it is ready.
  5. Shape Loaves: Punch down the dough and divide it in half. Flatten each half into a rectangle, then roll from the short end and pinch the seam. Place each loaf seam-side down in a greased 9×5-inch loaf pan.
  6. Second Rise: Cover the pans and let the dough rise for about 45 minutes until it domes over the pan edges. Preheat the oven to 375°F (190°C) during the last 15 minutes of this rising time.
  7. Bake: Optionally brush the tops of the loaves with water or milk and sprinkle with seeds or oats. Bake for 35 to 40 minutes until the crust turns golden brown. The bread is done when the bottom sounds hollow when tapped or an internal temperature of 190–200°F (88–93°C) is reached.
  8. Cool: Let the bread cool in the pans for 10 minutes, then transfer to a wire rack. Allow to cool completely before slicing for the best texture.

Notes

  • Use instant yeast for convenience, mixing it directly with dry ingredients and skipping the proofing step.
  • Keep the dough slightly tacky rather than dry to maintain softness; add flour sparingly during kneading to avoid dense bread.
  • For added nutrition and texture, knead ground flaxseed into the dough and sprinkle seeds or oats on top before baking.
  • If you prefer a sweeter bread, you can slightly increase the honey amount according to taste.
  • Ensure the dough doubles during both rises for optimal bread structure and crumb.
  • Allow the bread to cool completely before slicing to avoid gummy texture inside.

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