Simple Whole Wheat Bread
PLEASE SEE MY METRIC CHART ABOUT THE FLOUR. Make sure the egg and oil are at room temperature and be sure to aerate your flour before measuring. No mixer? Just mix it in a bowl by hand but knead longer, about 150 turns. (This recipe also works with all white flour) - Jenny Jones
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 1 hour, 30 minutes
Makes: One loaf
Ingredients:
- 2 cups (240-260 g) whole wheat flour (Aerate Flour Before Measuring - See How)
- 1/2 cup (60-65 g) bread flour or all-purpose flour
- 2 teaspoons (1 packet / 7g) instant yeast (or active dry yeast)
- 2 Tablespoons sugar (or honey but add honey after the milk)
- 1 teaspoon salt
- 1 cup (240 mL) milk (reduced fat or whole milk), heated to 120-130° F for instant yeast (or 110-120°F for active dry)
- 2 Tablespoons (30 mL) olive oil (or any vegetable oil)
- 1 egg
- about 1/4 cup additional bread flour
Instructions:
- Place flours, yeast, sugar & salt in a large mixing bowl.
- Stir in milk, followed by oil and egg.
- Beat on high for 2 minutes.
- On low speed add about 1/4 cup bread flour until dough forms a mass.
- Place dough on floured surface and knead 50 turns.
- Cover and let rest 10 minutes.
- Shape dough into a loaf and place in a greased 8 1/2 x 4 1/2 x 2 3/4-inch loaf pan.
- Cover with a towel and let rise in a warm spot until it’s one inch taller than the pan, about 35 minutes.
- Meantime, preheat oven to 375° F.
- Bake for 30 minutes. After the first 15 minutes, I cover the top of the loaf with a foil tent to prevent over-browning.
- Remove immediately from pan onto a cooling rack. Let it cool at least 10 minutes before slicing.
Problems with this recipe? Click here.
Want to Eliminate the Egg? Try my easy honey wheat bread.
Prefer Rolls? Click here for the recipe.
Want Sandwich Buns? Click here.
Hi Jenny what is the brand of whole wheat flour that you use. Because I use the Robbin hood and I found it more grainy than the one in your video.
Thanks,
Zc
I use whatever is at my store, usually King Arthur brand. I’m wondering… did you grow up in London, ON? Your name sounds like someone from my childhood.
I love this recipe! The bread is very tasty, and I love the fact that there is less kneading. I used to make bread when I was much younger (1970s and 80s), and never loved the kneading. Now I have arthritis in my hands and this made me want to start again! I also am trying to eat healthy food, and making my own bread is cheaper and there are no preservatives or weird ingredients.
hi Jenny. I need to make 2 loaves at a time. Do I just double the recipe and double the knead count??? You are a genius and I love all your recipes, but if Ii’m going to make bread I need to make it worthwhile 2 – 4 loaves at a time.
At least two.
Perfect recipe even for a novice like me. So fast I can make it at night while dinner cooks so we have bread to make lunches in the morning!
This is a great, quick recipe! I’ve made it twice and getting ready to make it again. Is my go to from now on!!! Love it!!!
How would I cook using mini loaf pans? Time frame? Same heat, I assume? Also, what about adding seeds?
Thanks!
Hi Jenny,
I am wanting to make this recipe for a 12 in long pan rather than 8. Do you have an alternative with those measurements?
Hi Jenny, if I want to increase to three eggs how will I alter the recipe. Do I keep less milk or less oil to keep the same quantity and consistency.
I just started milling my own wheat berries to flour and making bread 🍞 as of January 2024.
I’ve tried half a dozen different recipes which were good, but yours has been the best!!💜
My 2nd loaf I used powdered milk and warm water instead of regular warm milk.. it worked great!
My 3rd loaf I used the powdered milk, warm water and used all freshly milled whole wheat flour (no white flour at all).. it was great too!!
My next loaf I think I’ll try honey instead of sugar 😉!
BTW, I found you on YouTube.. Thanks for sharing your recipe and for the laughs too!! It took me rewatching your video a few times before I realized why you seemed so familiar.. I used to watch your talk show years ago! 🥰
I loved the bread which came out. An absolute delicious delight. The only thing that was different for me was the rise time which was an astonishing 2.5 hrs. If you have any suggestion as to what I can do to improve it then please do as I am going to make breads many more times using this recipe.
This is the best bread recipe I’ve ever tried, thank you so much!
Hi, can I just double everything for two loaves?
Thanks!
Can I use a stand mixer with a dough hook? If so, what speed and how long would I knead the dough. I am new to this, but really enjoy baking our own bread.
Thank you!
I make this bread all the time in my stand mixer. Kitchen aid 6 qt
Knead on speed 2 8 minutes
Hi Jenny!
I love this recipe! It’s easy and I’ve always had good results with it. If I were to let the bread rise overnight in the fridge, would I need to make any changes to the recipe?
Thanks!
Hi Jenny my bread did not turn out and I also used 1 cup of whole wheat flour and 1 cup of AP Flour and 1/2 cup of whole wheat flour and I used a 14×4×5 pan and I would like to be able to make bread using this pan but it does not have the cover as a Pullman pan does also I’ve read many comments on here and you didn’t answer none of them and that bothered me a lot so Why don’t you answer our questions ??
I’m not sure what your question is. What can I help you with?
Yes, this question made no sense lol. I have made this recipe dozens of times and it turns out perfectly every time. However, if you don’t know the basics of how to make bread (like you don’t know how to tell when bread looks “smooth & elastic” or “double in size”), then your bread will often not turn out. I love Jenny and I thank her for this awesome recipe!
If you are using a pan that large, you need to double the recipe to give you a proper filling of the loaf pan. You don’t say what the problem was with what you tried, but I’m guessing it was dry, and maybe overcooked because the dough will try to expand to the pan size. I would first try to double the recipe, then leave everything else the same.
Finally! The PERFECT Whole wheat loaf! My house smells so good!!
I’ve always wanted to bake my own bread and buns but never found a recipe that turned out. I just don’t know ‘dough’ very well. But I actually saw your video on how to make a loaf of bread in 90 minutes. Once I tried your method and recipes I have had great success. I don’t have a stand mixer so I do it all by hand and it comes out perfect. So glad I found your site Jenny – it has been fun to try your different recipes and I’ve even branched out a bit now and started adding my own seeds and grains to the whole wheat bread recipe. Thanks for making it fun!!!
Brilliant recipe! Took 36 minutes to bake to perfection and achieve internal temp of 209 degrees. Perfect temperature for done bread. I did not need to cover. Perfect browning.
With so many comments already, it’s almost redundant to leave another one. This recipe is a gem. For very little effort, you’re rewarded with a picture-perfect loaf of whole wheat bread that makes excellent sandwiches and toast. I’ve made it with both rapid rise yeast for a short rise time, as well as with instant yeast and a longer rise time. There was very little difference in the end result. The crumb on the loaf made with instant yeast was a bit more moist and made better toast. I mix and knead the dough by hand.
I used water instead of milk and it came out great!
How long will the bread last? Will it last for a week? Thank you. 😍
I’ve made this bread several times and have great results. I live at 5000 feet and it usually takes over an hour to fully rise, As an alternative, I add 1Tbs of cinnamon and a hefty cup of raisons. It turns out great and my wife loves it.
I have made this bread several times with excellent results using King Arthur regular whole wheat flour. Yesterday I made it with KA white whole wheat flour that I had never used. The “use by” date was July 2022! But I tried it anyway to avoid wasting the flour. The bread came out great. It is moist and flavorful. So the white whole wheat flour worked beautifully.
Hi Jenny! I love your recipes and the simplicity of them. I recently found out I’m allergic to eggs and cows milk. Can u give me any suggestions for substitutions that would work for your whole wheat bread? Thank u!!
I would try almond milk and I think you could get away with not using an egg at all. They do have egg replacers but I can’t remember right now what the are but you could put egg replacers in a search.
You can make flax eggs with water and ground flaxseed with a 3:1 ratio (3 tbsp water, 1 tbsp flax meal). Stir, let sit for five minutes.
I have not made this recipe yet but my go to bread recipe uses water, no egg, and it’s delicious.
Simple whole wheat 90 minute watched video you tube used quick ruse instant yeast. Took about an hour and half to rise 1” above 9×5 pan followed all directions used non stick pan but slightly faintly buttered the pan bread came right out . I was afraid not to grease pan . Looks great . Haven’t tasted yet . I don’t know why it took so long to rise?
Mine didn’t rise even to the top of the pan but I went ahead and baked it anyway. During baking it rose another small amount just barely to the top of the pan so I ended up with a short loaf but that short loaf is amazing. The texture of it is awesome both in appearance and touch. I am going to make another loaf tomorrow and let it rise longer to see what happens
Can you freeze the bread??
I just made 2 loaves…..sliced them …then seperated in half loaf packages for freezer. I do this all the time it freezes great. My flour used is all-purpose white & all- purpose whole wheat…(Canadian) I use half & half. All purpose is same as USA.
Yes. I usually bake two loaves and freeze one. That way I don’t have to bake as often. Just let it come up to room temperature before using it.
Hi, Thanks for bread recipe. Could you please let me know how to store bread for 1 week?
The bread keeps well in the refrigerator. It won’t last a week sitting out on a counter.
Can I make this bread in my mixer with a dough hook.How long do I knead the dough with it
Hi Jenny,
My husband found this recipe and now I am hooked. Never thought bread making was such a breeze. Looking forward to trying out the other recipes of yours.
Thank you
Premila
It’s the 1st time I have made bread ,this recipe was so easy to follow and the results was great I will definitely be making it again . Thank you Jenny.
What is the nutritional content of the bread ? Carbs sugars ect.thanks
Oh you can plug the recipe into a nutrition calculator
Hi Jenny, I made this whole wheat loaf and love it, thank you! The only question I have is if it’s supposed to be so crumbly? Without toasting, it’s seems to crumble in the center of the slices and doesn’t seem to have the elasticity that I’d expect. I followed your recipe but I was wondering if you’d have any suggestions?
I used to have that problem also and then I start rolling the dough out with a rolling pin and then rolling it up to put in the pan. That took care of the crumbling in the center.
I only have 9 inch pans. How can I alter the recipe to get a good loaf? I made it and put it in the 9 inch pan and it did rise as it should have. It tasted wonderful just not sandwich high.
I usually use 9×5 loaf pans too. It works fine for me. I did notice that that whole wheat bread took forever (1 hr, 50 min) to rise to an inch above the top ( compared to the white!) So maybe you should let it rise a bit longer to get more height. Good luck!
WOW was this easy and yummy. I did proof my yeast first in a half cup of warm water with the honey. I always do this to assure my yeast is alive. Because I added more liquid I increased the flour by 1/4-1/2 cup. It turned out perfect. To the point that I made five loaves. Thank you for sharing this recipe. I can’t wait to make this again.
Love this recipe! I just got a new XL loaf pan. It’s a 10×5 (1.5 pound). Would I just double your recipe and pop it in? I’ve read 4 cup recipes are best for the pan size. Could you give a newbie baker some pointers? Thank you!
What could be used in place of egg?
I made this bread and it turned out great. Just wanted to know if I can use low fat buttermilk instead of regular milk?
I baked this recipe last night. Well, 5 stars! So easy, so fast to do and so delicious. Thank you.
I love the bread as well as everything else I’ve tried but my bread tends to stick at the bottom of my Pyrex loaf pans so my loaf doesn’t always look so nice. Am I not using enough oil, should I flour it also? Help please.
Put some parchment paper in bottom of pan
Jenny,
Love your recipes!
Do you know calories for the whole wheat bread?
Thanks
Can this recipe be done in a bread machine? If so, do you modify it somehow?
You may be able to adapt this recipe to your bread machine. Let’s compare the amount of ingredients to the recipe from your bread machine booklet. Maybe the ingredients amount is too much for the size of your bread pan machine.
This recipe is amazing! Can’t make enough of it!
Hi, there isn’t any info on either this recipe or the white bread recipe on how long to knead it with a stand mixer, it just says to knead 50 turns, could you give me the correct info.?
I’m sorry but I have never used a stand mixer; however, I did find some good information from Kitchenaid: https://www.kitchenaid.com/pinch-of-help/countertop-appliances/how-to-knead-dough-by-hand-or-machine.html
Hi Jenny, sorry, I watched your video after I posted this question and realized that the 50 turns were instead of using the stand mixer to beat the egg/banana mixture, I misunderstood the directions. It is the best bread recipe I have made so far and I will post my picture. Thanks, Ksthy
Using a kitchen aid speed 2 and knead with dough hook about 8-19 minutes. You will know it’s ready when it’s springy or you can do the window pane test (google this)
Made this today, and i doubled the batch to make two loaves. I used Honey and found that i had to add a lot more flour than the recipe calls for to get the dough to the right consistency. They rose beautifully, and i baked them in 9×5 pans since i used extra flour and figured the loaves would be a bit bigger anyway. I brushed the tops with milk before baking and sprinkled on sesame seeds. Looks great, smells wonderful. Can’t wait to cut into it!
I totally forgot the sugar or honey in my case and it is in the oven baking as I write this note?? Can I pour honey on the bread when I take it out or just use honey and butter to spread a slice? Nat
The purpose of the sugar or honey would be to feed the yeast during the proofing, not really to add sweetness. There are sugars in milk so it can assist the yeast but it helps to add sugar for the yeast to feed off. Adding it on top after it is baked won’t do anything bur change the taste. The loaf may turn out fine but probably won’t be as soft or fluffy. It may also turn out like a brick. I’ve never forgotten to add sugar.
I used maple syrup instead of honey or sugar (what I had on hand). And used almond milk. Came out divine! Super yummy moist and delicious, my 2 year old ate it up!
I mixed the dough and refrigerated it overnight; took it out in the morning, let it rise (about an hour because it was cold from the fridge) Voila, fresh baked bread for breakfast, If you rise early enough, you could do the whole thing before breakfast, but it was easier to have the dough made, and to get ready for the day while the bread is rising and baking.
Can you double the recipe to make 2 loaves?
Yes. I double the recipe quite often.
Hi, your recipe calls for 2 cups (240-260g) og whole wheat flour. 1 cup of whole wheat flour is actually 113 grams, so 2 cups would be 226 grams not 240. 1 cup of APF is 120 grams. So which measurement should I use? 226g for whole wheat flour? Or 240g ? Thanks
Ok… I baked it… probably over thought the recipe.. adjusted the flour amount and matched what you posted in your video… turned our pretty good. It didn’t rise as much as I liked… but it turned out great!!!
I’ve made this bread about half a dozen times now and I couldn’t ask for better homemade whole wheat bread recipe. I love it! And it’s not difficult to do. Most of the time my dough needs a short rise but that could be due to the hot humid weather. It always bakes up beautifully. Thanks for a terrific recipe!
Perfection!
For some reason, I can’t get the rise in the bread pan. I can’t figure out what went wrong, as I followed the recipe to a T. This is only my second time trying to make bread. My first attempt was a different recipe (although similar), and it worked out perfectly.
I like to mix the yeast, milk, and sugar together and let it foam before adding it to the flour and salt. Some yeast needs to be activated in liquid before added because it is coated in a kind of ‘shell’ (needs to be dissolved). It’s also a good way to make sure your yeast is still good. You could also try proofing the dough for an hour or so before shaping it and then let it rise again in the loaf pan. Hope that helps!
Yes! i always mix the yeast in the liquid and let it get foamy- a good 10-12 minutes. I dont like the idea of the little grains of yeast not getting dissolved/activated
Yes i agree. I made this recipe- one with active dry yeast and one w/ instant. The loaf with the active dry yeast ended up with granules of undissolved yeast in the loaf. While the loaf w/instant yeast was perfect. So if anyone wanted to use active dry yeast, dissolve it in liquid first then mix it to the rest of the ingredients.
I’ve never made bread just putting the yeast in with the flour, I’ve always put it in the warm liquid with sugar then added it. Maybe that’s why mind didn’t rise enough. It still turned out awesome. I’m making another loaf tomorrow and I’ll put the yeast and sugar in the warm milk and let it stand for a few minutes then add to my flour. Thank you for posting this because I hadn’t really thought about this part of the recipe
I followed your recipe and my bread turned out pretty good considering it was my first attempt at bread baking. It did need a little more time to rise than the recipe showed, but no problem there–that gave me more time to clean up the mess! I used my stand mixer to mix the dough and like you, I ended up kneading by hand (which was kind of fun anyway).
HI Jenny,
First off you are AWESOME and your recipes are always a hit at my home.
Today I made your Whole Wheat Bread with a twist, I added 1/4 cup of Organic Super 6 Seed Mix to the dough, it is phenomenal and really very healthy.
I made toast with it then topped it with Crunchy Peanut Butter and Honey, Citron and Ginger Marmalade, orgasmic!
Keep up the great work Jenny
xoxo ~ Darren
JENNY….I am so thankful to have your informative and fun videos and healthy rock-solid recipes.
Made a double-batch of your Simple Whole Wheat Bread today.
Liked the addition of a small amount of honey in your recipe (many recipes use 1/4 to 1/3 cup). I only had MOLASSES on-hand, so used that, with 1 TSP INULIN to make sure the yeast had a good boost.
Checked that “middle of loaf” internal temperature registered 190 degrees on a quick-read thermometer before taking out of the oven. The crust turned out perfectly toasted with a crumb that is subtly sweet and even-textured, perfect for toasting and sandwiches. YUMMMM…
I am so grateful to have YOUR HEALTHY rock-solid recipes and informative, FUN-TO-WATCH videos. WHAT??? YOUR GETTING MARRIED????……
I am new to making bread. My bread fell while baking. What did I do wrong?
Maybe your yeast was dead…either expired or the liquid you put it was either too hat or not warm enough
I used shelf stable milk, did not heat it up. Also used powdered egg mixed with 1/4 c of milk. Made 2 separate breads… both rose and turned into a delicious treat for us. I used my stand up mixer to do all the kneading at 3 for 8 minutes.
Thank you for a great tasting bread!!
No worries my dear, you just let it rise too long. About an inch over the rim of the pan, seems about perfect.
Happy baking!
Thank youJenn for this amazing recipe. It’s my weekly “go to”, “got to have” bread and it really last long in the refrigerator. I make it for my family and friends. So easy and delicious.
I’m vegan so used almond milk and it turned out great. My go to wheat bread.
Jenny what is your daily diet and routine you look so great. ..need motivation..I’m 53 overweight and bloated.. needs to change now
💌
I know that your comment was to Jenny, but I am 58 and lost 100 pounds in the last year. I too was overweight and bloated. I loaded up on vegetables made meat a small side and cut alcohol out completely and started walking started with just two blocks down and back. Well that is my story I wish you well on your journey!
Awesome Lori! Well done.
I have made this three times, with success each time. It is my go-to bread recipe for perfect sandwich slices. I have made your other dutch oven bread which is great too, but I really like this for my daily bread and I don’t plan in buying store-bought bread again! Thanks for making an easy recipe for this newby to baking (new since Covid times)!
It was kind of blah. My husband thought it was too sweet, I just thought it had no flavor. It was moist and the crust was good. Very dense. I’ll keep trying!
Sugar and or honey make things sweet. Neither is requred to bake bread. Reduce the amout of suger or just leave it out entirely.
Knead whole wheat dough like it owes you money. It will rise better and therefore be less dense. In addition, you can substiture white flour for some or most of the whole wheat if you prefer.
The great thing about baking is you can have it your way. Adjust recipes to your liking, but make small changes at one time. Also, the more often you make a recipe, the better you will get at it.
Happy baking,
Russel
Hi Russel, In a previous note you said you doubled and tripled this recipe. You you just double or triple the ingredients?, And do you let it rest longer?
Thank You
Beverly
HI, what does the white all purpose flour add to just using whole wheat for the entire recipe?
HI, what does the white all purpose flour add to just using whole wheat for the entire recipe?
Does using a mixer make it come out better? Tried doing it all by hand, but the dough was like Crazy Glue and stuck to everything. Lost about 1/4 of the mix, and therefore ended up with half a loaf of bread. Happened twice now which is really disappointing, because it came out well and tasted delicious.
I tried this for the first time today. As I was on high speed mixing my dough was not moist at all, very clumpy. I followed directions and have brand new yeast. As I continued to make, it did not rise hardly at all in ball nor pan, even after baking. I hope it tastes good, just took out of oven. Will follow with comment on how it turned out after the 10 minute wait time.
If you were to make this into mini loafs , my pain has 8 mini loafs in it, how long would the baking time be?
After tasting it, I can say it tastes like its not done. It’s not doughy but the taste is off and the texture looks like it’s not done. Not sure why it did not work out for me.
My opinion: To eliminate wondering what is happening inside my loaves while baking, I now use a digital thermometer… when I see 190-195-degrees, it is just perfect for me. This beats judging by look, or by tapping on the top crust.
It’s just my opinion, but 10 minutes is long enough to wait to take bread out of the pan, but way to soon to cut. Let it completely cool before cutting or it will be gummy. (Ask me how I know?)
I usually set a timer for my bread to cool because I absolutely cannot resist fresh baked bread! LOL.
Happy baking,
Russel
When is bread finished baking?
The usual answer is; “It depends.” I find that to be true depending on the type of bread and how many loaves I bake at one time.
All ovens are different, so baking times are not always exact. Your mileage may vary.
I solved my ‘is it done yet’ problem with an instant read thermomiter for under $20. If you bake much, it will quickly become a necessary baking tool. Internal temperatures of baked bread range from about 190F to 210F depending on who you ask and your personal taste.
Happy baking,
Russel
Jenny this bread is excellent!!! I’ve been making it now for 2 yrs. I was wondering something about flour? I have alittle of wheat left, alittle of AP left, and some bread flour left, will it be ok to put them all together and use? It all makes up almost 2-1/2 cups? Thanks for sharing your wonderful recipes. Gina
I think it will turn out fine with this combination.
Great recipe! Thank you Jenny! Beautiful bread, every time, looks just like the picture in the recipe..I have been baking this bread for two years now. Even my 12 year old daughter bakes this herself and everybody loves this bread. I can’t thank enough for giving us the warmth, happiness of bread baking at home with an easy to apply recipe like this.
Made this bread yesterday. Though it didn’t rise above the pan, it still turned out great. (I used Avocado oil.) Love the texture and have finally found a bread like Jenny said, won’t buy store bought anymore! No preservatives, fructose, and other unknown additives in my bread.! Eager to try all the other bread recipes.
I have made this bread with regular whole wheat flour and it was excellent. Has anyone tried this recipe using white whole wheat flour?