There’s something deeply satisfying about pulling a loaf of homemade whole wheat bread from the oven, its golden crust crackling as it cools. This recipe, crafted without a machine, yields a loaf with a soft, pillowy crumb and a subtle nutty sweetness, perfect for sandwiches or toast. With just 25 minutes of prep and a few hours of proofing, you’ll create a bread that’s far superior to store-bought, both in flavor and texture.
The aroma of freshly baked bread will fill your kitchen, promising a hearty, wholesome bite that’s both nourishing and delicious. In just 35 minutes of baking, you’ll achieve a crust that’s crisp yet tender, while the interior stays moist and chewy. This loaf is a testament to the joy of baking from scratch, offering a warm, comforting experience that’s worth every minute of the 4-hour process.
Ingredients for Homemade Whole Wheat Bread
- Dry Ingredients:
- 2 cups (10oz/280g) all-purpose flour
- ¾ cup (3¾oz/105g) whole wheat flour
- ⅓ cup (1oz/28g) old-fashioned rolled oats
- 2 tablespoons ground flaxseed
- 1 tablespoon pumpkin seeds
- 1 tablespoon sunflower seeds
- 1 tablespoon sesame seeds
- 1 teaspoon poppy seeds
- 1 teaspoon salt
- 1¾ teaspoons instant dried yeast
- Wet Ingredients:
- 1 cup (8floz/240ml) whole milk (can substitute with plant-based milk)
- 3 tablespoons (1½oz/43g) butter (or coconut oil for a dairy-free option)
- 2 tablespoons honey (or maple syrup)
- For Topping:
- Egg wash (1 egg beaten with 1 tablespoon water)
- Extra oats, sesame seeds, and poppy seeds for garnish
Step-by-Step Instructions
- Mix Dry Ingredients: In a large bowl, combine all dry ingredients (all-purpose flour through yeast) and mix with a wooden spoon until evenly combined.
- Prepare Wet Ingredients: In a separate jug, stir together milk, butter, and honey. Heat gently in the microwave or on the stovetop until the butter melts and the milk is slightly warm (not hot).
- Combine Wet and Dry: Pour the wet ingredients into the dry mixture. Stir until a dough forms, then use your hands to bring it together into a ball.
- Knead the Dough: Transfer the dough to a well-floured surface and knead by hand for 8-10 minutes until smooth and elastic. Alternatively, use a dough hook on an electric mixer.
- First Rise: Lightly grease a large bowl with oil. Place the dough in the bowl, cover with plastic wrap and a kitchen towel, and let it rise for 90 minutes or until doubled in size.
- Shape the Loaf: Grease a 9×5 inch loaf pan. Shape the dough into a 9-inch log, pinch the seams underneath, and place it seam-side down in the pan.
- Second Rise: Cover the loaf with plastic wrap and a kitchen towel. Let it rise for 70-90 minutes or until it’s about 1 inch above the pan rim. Avoid over-proofing.
- Preheat and Prepare: Preheat the oven to 400°F (200°C). Brush the top of the dough with egg wash and sprinkle with extra oats, sesame seeds, and poppy seeds.
- Bake: Bake for 35-40 minutes or until the loaf is golden brown and sounds hollow when tapped on the bottom.
- Cool: Transfer the pan to a wire rack to cool for 10 minutes. Remove the bread from the pan and let it cool completely on the rack for at least 2 hours before slicing.
- Store: Wrap tightly and store at room temperature for up to 3 days. Freeze for longer storage—great for toasting!
Perfect Pairings: Serving Suggestions for Your Homemade Bread
This whole wheat bread is incredibly versatile and perfect for sandwiches. Try it with classic fillings like turkey and avocado, or go for a veggie-packed option with hummus, cucumber, and sprouts. For a sweet twist, toast a slice and top it with almond butter and banana slices. It’s also delicious alongside soups or stews for a hearty meal.
Storage Secrets: Keeping Your Bread Fresh
To maintain freshness, wrap the cooled bread tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, slice the loaf, wrap it in foil, and freeze it for up to 3 months. When ready to use, simply toast frozen slices straight from the freezer for a quick and tasty treat.
Time-Saving Tips for Busy Bakers
If you’re short on time, prepare the dough the night before and let it rise in the fridge overnight. In the morning, shape the loaf, let it come to room temperature, and bake as directed. You can also double the recipe and freeze one loaf for later—just wrap it well and thaw at room temperature when needed.
Recipe Variations: Customize Your Loaf
Feel free to mix and match ingredients to suit your taste. Swap out the seeds for chopped nuts or dried fruit, or add a teaspoon of cinnamon for a hint of warmth. If you prefer a lighter texture, use all-purpose flour instead of whole wheat. Experimenting with flavors is part of the fun!
Common Questions Answered
Can I use active dry yeast instead of instant? Yes, but you’ll need to activate it first by dissolving it in warm milk (110°F) with a pinch of sugar before adding it to the dry ingredients. Why is my bread dense? This could be due to over-kneading or not letting the dough rise enough. Be patient and follow the proofing times closely for the best results.
Homemade Whole Wheat Bread for Sandwiches (No Machine)
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup whole wheat flour
- 1/3 cup old-fashioned rolled oats
- 2 tablespoons ground flaxseed
- 1 tablespoon pumpkin seeds
- 1 tablespoon sunflower seeds
- 1 tablespoon sesame seeds
- 1 teaspoon poppy seeds
- 1 teaspoon salt
- 1 ¾ teaspoons instant dried yeast
Wet Ingredients
- 1 cup whole milk
- 3 tablespoons butter
- 2 tablespoons honey
Topping
- egg wash to glaze
- extra oats and seeds for topping
Instructions
- In a large bowl add all of the dry ingredients (everything from white flour — yeast) and mix with a wooden spoon until combined.
- In a separate jug, stir together the milk, butter and honey. Heat this mix until the butter has melted and the milk is warmed slightly. You can do this in the microwave or on the stovetop.
- Add the wet ingredients into the dry and mix with until your dough comes together and forms a ball. I like to do this step with my hands so you can feel what is going on with the dough.
- Place dough onto a well-floured surface and knead the dough with your hands for roughly 8-10 minutes. Alternatively use the dough hook on your electric mixer to knead the dough.
- Grease a large bowl lightly with some oil and place in the dough. Cover with plastic wrap (or a shower cap) and a kitchen towel and allow the dough to rise for about 90 minutes, or until doubled in size.
- Next, grease a 9×5 inch loaf pan. After the dough has risen, shape into a 9-inch long log and pinch the seams underneath. Place in a prepared pan, seam side down.
- Cover the loaf with plastic wrap and a kitchen towel and allow it to rise again for 70-90 minutes or until the loaf has risen an inch above the rim. Watch carefully because you don’t want the dough to rise too much or it can deflate.
- Preheat oven to 400°F (200°C). Carefully brush the top of the dough with egg wash. Sprinkle a few more oats, sesame seeds, and poppy seeds on top of the dough to garnish.
- Bake for roughly 35-40 minutes or until loaf is golden brown on top and the loaf sounds hollow when tapped.
- Transfer pan to wire rack to cool for 10 minutes, then remove bread from pan and place on a wire rack to finish cooling for at least 2 hours. Do not cut the bread before it is completely cooled or the texture will change.
- Bread should be wrapped tightly and stored at room temperature for up to 3 days. It also freezes very well and makes great toast.
