The delightfully nutty taste of wheat in a fine-grained, moist, faintly sweet loaf.
When I think of fresh bread, I think of my dad baking loaves on Thursday night for the week. With three hungry kids, I don’t think they ever lasted a full week. There is arguably nothing better than the smell of freshly baked bread. Well, maybe the taste. Speaking of taste, who says healthier bread choices have to be dry, dense, or dull? This homemade wheat bread recipe features the delightfully nutty flavor of wheat in a fine-grained, moist, faintly sweet loaf. No bakery could do better!
And If You’re Vegan?
Now What?
So your loaf has filled the whole home with that irresistible aroma (you know the one). Now comes the hard part: Try to resist cutting, ripping, or biting into the bread for at least an hour. Feel free to brush the top with olive oil for a glossy look, or simply cover with a tea towel to prevent a crispy crust. After it’s completely cooled, you can store this homemade wheat bread recipe in a plastic bag or sealed container at room temperature for two to three days. It also keeps in the refrigerator for up to a week. Even better, slice and freeze your bread in a sealed plastic bag for up to three months!
I love freezing a few slices alongside a container of leftover soup for a quick lunch. You can lightly toast the bread in the time it takes to defrost the soup. And what goes better with bread than soup? A thick slice of this bread would be perfect generously dipped into our creamy Roasted Leek Soup. Equally, this homemade wheat bread recipe would go great with our Anti-Inflammatory Broccoli Turmeric Slow-Cooker Soup or Instant Pot Creamy Corn Chowder with Bacon.
Grandma’s Homemade Wheat Bread Recipe
Ingredients
- 1 3/4 cups warm water water should be about 110 degrees
- 2 teaspoons active dry yeast about 1 package
- 2 tablespoons honey
- 3 cups whole wheat all purpose flour
- 1 teaspoon sea salt
- 2 tablespoons olive oil
Instructions
- Pour the water into a large mixing bowl and sprinkle the yeast on top, do not stir. Let the yeast sit for about 10 minutes to allow it to 'bloom'. Once the yeast has 'bloomed' (or started to become bubbly) stir in the honey until dissolved. Gently stir in the flour. Cover and let sit for 30 minutes or until double in size.
- After the dough has rested, stir in the salt and olive oil. Once combined, knead the dough until smooth and elastic. Cover and rest for 30 minutes.
- Spray a 9x5-inch loaf pan with nonstick spray. Knead the dough for a second time and place into the loaf pan. Cover and let rise for another 30 minutes.
- Preheat oven to 375 degrees. After the dough has risen in the loaf pan, bake for 40 minutes or until the bread begins to brown and has a hollow sound if you lightly tap the top of the bread. Remove the bread from the oven and place it on it's side to cool (placing the bread in the pan on it's side will help to remove it from the pan once cooled). Let the bread cool completely before removing from the pan and slicing.
Nutrition Information
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This bread is delicious, I am so happy to be eating bread again that stays in my daily caloric intake. Thank you so much for this recipe, I will never buy bread from the store again
That’s what we love to hear! Thanks so much for sharing your thoughts, Kelly!
What size loaf pan are you using?
Jackie, A 9×5-inch loaf pan is what what used in the recipe.