This homemade loaf rises into a soft, high-crowned bread with a deep-golden crust and a hearty, slightly nutty crumb thanks to the whole wheat flour. A touch of honey rounds out the flavor and helps the yeast do its work, giving the dough that classic tender, springy texture once it's kneaded and shaped into a proper log. Baking it in a loaf pan produces clean, even slices that are perfect for sandwiches or toast, with a hollow-sounding thump on the bottom telling you it's done. Letting it cool fully before slicing keeps the crumb from turning gummy, so you get that bakery-style structure every time. Since you're baking this one from scratch, you have full control over what goes into it, which makes it a solid pick for anyone watching their sodium intake closely.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →12 servings
Combine the warm water, yeast, and honey in the bowl of a stand mixer (or a large mixing bowl). Stir briefly and let stand for 5–10 minutes, until the surface is foamy and the mixture smells yeasty.
Add the whole wheat flour and salt to the yeast mixture. Mix on low speed with the dough hook (or stir with a wooden spoon) until a shaggy dough forms, about 2 minutes.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
