Almond Free Classic Whole Wheat Bread
There is something deeply satisfying about pulling a golden, fragrant loaf out of the oven, and this whole wheat version delivers that feeling every single time. The dough comes together with just a handful of wholesome pantry staples — whole wheat flour, honey, butter, yeast, salt, and water — so you always know exactly what's going into your bread. For anyone navigating nut allergies, store-bought whole wheat loaves can be a minefield of shared-facility warnings and vague "may contain" labels, but baking at home puts you completely in control. The honey adds a gentle natural sweetness that balances the earthy depth of the whole wheat flour beautifully. A double rise gives the loaf its airy, tender crumb, while the final brush of melted butter over the hot crust creates that irresistible glossy finish. Slice it thick for sandwiches, toast it for breakfast, or just tear into it warm — this is the kind of bread that makes the whole house smell incredible and disappears fast.
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Learn more →Ingredients
12 servings
- 1 ¼ cups warm water (105–110°f / 40–43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
- 2 tbsp honey
- 3 cups whole wheat flour, plus more for kneading
- 1 ½ tsp fine salt
- 3 tbsp unsalted butter
Instructions
- 1
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.
- 2
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.
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