Make soft and hearty homemade whole wheat bread completely from scratch! This easy whole wheat bread recipe is lightly sweetened with molasses and makes two loaves that are perfect for sandwiches, toast and everyday meals. Save this simple homemade bread recipe for your next baking day!
There’s something about a loaf of homemade bread cooling on the counter that makes the whole kitchen feel a little cozier. This homemade whole wheat bread is soft, hearty, and lightly sweetened with molasses. It makes two loaves, so you can enjoy one fresh and save the second for later.
This is the kind of basic bread recipe I love having on hand. The ingredients are simple, the loaves slice beautifully, and it works for everything from toast in the morning to sandwiches at lunch.
Why You'll Love This Whole Wheat Bread:
Made completely from scratch
simple ingredients
Uses 100% whole wheat flour
Lightly sweetened with molasses
Makes two full loaves
Great for toast and sandwiches
Freezer-friendly
No complicated bread-making techniques required
Ingredients:
For the Yeast:
1/2 cup warm water (105–115°F)
1 teaspoon granulated sugar
2 1/4 teaspoons active dry yeast (1 envelope / 8 g)
For the Bread:
1 1/2 cups warm water (105–115°F)
1/3 cup molasses
2 tablespoons butter
2 teaspoons salt
5 3/4 cups whole wheat bread flour
How to Make Homemade Whole Wheat Bread
1. Activate the yeast
Pour the 1/2 cup warm water into a large mixing bowl and stir in the sugar. Sprinkle the active dry yeast over the water and let it sit for about 10 minutes, or until the mixture looks foamy. Stir to combine.
2. Make the dough
Add the remaining 1 1/2 cups warm water, molasses, butter, salt, and 3 cups of the whole wheat flour to the yeast mixture.
Mix with a wooden spoon or an electric mixer until the mixture is smooth and elastic.
Gradually add the remaining flour, mixing until a soft dough forms. The dough should be soft but not overly sticky.
3. Knead
Knead the dough by hand for about 10 minutes, or knead with a mixer on low speed for about 5 minutes.
Turn the dough onto a lightly floured surface and shape it into a ball.
4. First rise
Place the dough in a lightly oiled bowl, turning it once so the surface of the dough is lightly coated with oil.
Cover the bowl and place it somewhere warm. Let the dough rise until doubled in size, about 1 hour.
5. Shape the loaves
Punch down the risen dough and turn it onto a lightly floured surface.
Divide the dough evenly in half and shape each half into a loaf.
Place the loaves seam-side down into two greased 8 1/2 x 4 1/2-inch loaf pans.
6. Second rise
Cover the pans with a clean tea towel and allow the loaves to rise in a warm place for approximately 45–60 minutes.
The dough is ready to bake when it has risen about 1 1/2 inches above the centre of the pans and has filled the corners.
7. Bake
Preheat the oven to 400°F (200°C).
Place the loaves on a lower oven rack and bake for 25–30 minutes.
Remove the bread from the pans immediately after baking and transfer the loaves to wire racks to cool.
For the cleanest slices, allow the bread to cool before cutting into it.
Tips for Homemade Whole Wheat Bread:
Check your water temperature. You want warm water, not hot water. Aim for 105–115°F. Water that is too hot can damage the yeast.
Give the dough enough time to rise. Rise times are estimates because the temperature of your kitchen makes a difference. Look at the size of the dough rather than relying only on the clock.
Add the flour gradually. You want a soft dough rather than packing in more flour than necessary.
Don't skip the second rise. After shaping, give the loaves enough time to rise above the pans before baking.
Let the bread cool before slicing. It's tempting to cut into fresh bread immediately, but allowing it to cool gives the inside time to finish setting.
How to Store Whole Wheat Bread:
Once completely cool, store the bread well wrapped or in an airtight container at room temperature.
For longer storage, freeze the bread. You can freeze an entire loaf or slice it first so individual pieces can be removed as needed. Wrap well before freezing to protect the bread from freezer burn.
Ways to Use It:
This is a great everyday bread for:
Toast with butter or jam
Peanut butter toast
Sandwiches
Grilled cheese
French toast
Serving alongside soups and stews
Frequently Asked Questions:
Can I make this whole wheat bread in a stand mixer?
Yes. After combining the ingredients, knead the dough with the mixer on low speed for approximately 5 minutes.
How do I know when the yeast is ready?
After sitting in the warm water and sugar for about 10 minutes, the yeast mixture should look foamy. This is a good indication that the yeast is active.
Why didn't my bread rise?
Check the age of your yeast and the temperature of your water. The dough also needs a comfortably warm environment to rise. A cooler kitchen can simply mean that the dough needs additional time.
Can homemade whole wheat bread be frozen?
Yes. Make sure the bread has cooled completely before wrapping and freezing it. You can also slice the loaf before freezing for easier individual servings.
Homemade Whole Wheat Bread
A soft and hearty homemade whole wheat bread made from scratch with whole wheat flour and molasses. This easy two-loaf recipe is perfect for sandwiches, toast and everyday meals.
Yield: 2 loaves
Prep Time: Approximately 25 minutes
Rise Time: Approximately 1 hour 45 minutes–2 hours
Bake Time: 25–30 minutes
Oven Temperature: 400°F (200°C)
Ingredients:
Yeast mixture
1/2 cup warm water (105–115°F)
1 teaspoon granulated sugar
2 1/4 teaspoons active dry yeast
Bread
1 1/2 cups warm water (105–115°F)
1/3 cup molasses
2 tablespoons butter
2 teaspoons salt
5 3/4 cups whole wheat bread flour
Instructions:
Combine 1/2 cup warm water and the sugar in a large bowl. Sprinkle the yeast over the water and let stand for about 10 minutes, until foamy. Stir.
Add the remaining 1 1/2 cups warm water, molasses, butter, salt and 3 cups of flour. Mix until smooth and elastic.
Gradually mix in the remaining flour until a soft dough forms that isn't overly sticky.
Knead for about 10 minutes by hand or 5 minutes with a mixer on low speed.
Shape the dough into a ball and place in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place until doubled, about 1 hour.
Punch down the dough and divide it in half. Shape each half into a loaf and place seam-side down in two greased 8 1/2 x 4 1/2-inch loaf pans.
Cover with a tea towel and let rise for 45–60 minutes, or until the dough reaches approximately 1 1/2 inches above the centre of the pans and fills the corners.
Bake on a lower rack in a preheated 400°F (200°C) oven for 25–30 minutes.
Remove the loaves from the pans immediately and cool on wire racks before slicing.
