How can I make my whole wheat bread fluffier?

To make whole wheat bread fluffier, substitute 1 cup of the whole wheat flour with bread flour. Bread flour has higher protein content, which creates more gluten and leads to a taller, softer loaf. Also, make sure to knead the dough thoroughly for at least 8–10 minutes to properly develop the gluten structure.

Can I use this recipe to make rolls or smaller loaves?

Yes! While the dough is designed for a standard 9×5-inch loaf, you can shape it into rolls or divide it into mini loaves. Keep in mind that smaller shapes will require shorter baking times. For dinner rolls, check for doneness around 18–22 minutes at 350°F (177°C).

What’s the best way to store and freeze whole wheat bread?

Store cooled whole wheat bread tightly wrapped in plastic wrap or a reusable bag at room temperature for up to 1 week. To freeze, wrap the loaf (whole or sliced) in plastic and foil, then freeze for up to 3 months. Thaw at room temperature or reheat slices in a toaster for fresh-baked taste anytime.

Whole Wheat Bread – Soft & Hearty Recipe

Name: Whole Wheat Bread
Prep time: 2 h 30 min
Cook time: 40 min
Total time: 3 h 10 min
Cuisine: American
Ingredients: 1 cup (240ml) warm water; 1/3 cup (80ml) warm whole milk; 2 and 1/4 teaspoons (7g) active dry or instant yeast; 2 cups (260g) whole wheat flour (for sponge); 3 tablespoons (63g) honey; 3 tablespoons (43g) unsalted butter, softened; 1 teaspoon fresh lemon juice or apple cider vinegar; 1 and 1/3 cups (173g) whole wheat flour (for dough), plus more as needed; 1 and 1/4 teaspoons salt; Optional topping: 1 egg white, beaten + 1 tablespoon whole oats

Description

This soft and hearty Whole Wheat Bread is made with just 8 wholesome ingredients and delivers a rich, slightly sweet flavor with a chewy crust and tender crumb. Perfect for sandwiches, toast, or breakfast bakes, this recipe uses a sponge method for depth of flavor and fluffy texture.

Ingredients

Scale

1 cup (240ml) warm water
1/3 cup (80ml) warm whole milk
2 and 1/4 teaspoons (7g) active dry or instant yeast
2 cups (260g) whole wheat flour (for sponge)
3 tablespoons (63g) honey
3 tablespoons (43g) unsalted butter, softened
1 teaspoon fresh lemon juice or apple cider vinegar
1 and 1/3 cups (173g) whole wheat flour (for dough), plus more as needed
1 and 1/4 teaspoons salt
Optional topping: 1 egg white, beaten + 1 tablespoon whole oats

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Instructions

In a large bowl or stand mixer, combine warm water, warm milk, and yeast. Stir in 2 cups of whole wheat flour to form a thick batter. Cover and let rise at room temperature for 60–90 minutes until doubled in size.
Add honey, butter, lemon juice, remaining whole wheat flour, and salt to the sponge. Mix until the dough comes together. If too wet, add more flour 1 tablespoon at a time.
Knead the dough for 8–10 minutes until soft and slightly tacky. The dough should slowly bounce back when poked.
Place the dough in a greased bowl, cover, and let it rise in a warm place for 1.5–2 hours or until doubled in size.
Deflate the dough, then roll it out into an 8×15-inch rectangle. Roll it tightly from the short side into an 8-inch log and place it in a greased 9×5-inch loaf pan.
Cover the loaf and let rise for 45–60 minutes until it’s about 1 inch above the pan rim.
Preheat oven to 350°F (177°C). If using the oat topping, brush the loaf with egg white and sprinkle oats on top.
Bake for 36–40 minutes, tenting with foil halfway through if browning too quickly. The bread is done when the center reaches 195–200°F.
Cool in the pan for a few minutes, then transfer to a wire rack. Slice when cool or enjoy warm.

Notes

You can substitute 1 cup of whole wheat flour with bread flour for a fluffier loaf.
Use fresh whole wheat flour to avoid bitterness.
The sponge method enhances flavor and texture—don’t skip it.
Store tightly wrapped at room temperature for up to 1 week or freeze for up to 3 months.
Use a thermometer to ensure the loaf is fully baked inside.

Prep Time: 2 hours 30 minutes
Cook Time: 40 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 160
Sugar: 4g
Sodium: 200mg
Fat: 4.5g
Saturated Fat: 2.5g
Unsaturated Fat: 1.8g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 3g
Protein: 5g
Cholesterol: 10mg