Barley Free Classic Whole Wheat Bread

Total time3 hr

Prep time25 min

Cook time35 min

4.5

(9)

There is something deeply satisfying about pulling a golden, fragrant loaf out of the oven, and this whole wheat version delivers that experience in the most wholesome way possible. The ingredient list is refreshingly short — whole wheat flour, honey, butter, yeast, salt, and water — so you always know exactly what's going into every slice. For anyone navigating a barley-free lifestyle, store-bought breads can be a minefield, since many commercial whole grain loaves sneak in barley flour or barley malt extract for flavor and color. Baking this one at home sidesteps all of that completely, with no hidden grains to worry about. The honey gives the crumb a gentle sweetness, while the butter brushed over the top right out of the oven creates a soft, glossy crust that is genuinely hard to resist. A two-rise process builds real depth of flavor and a tender, slightly chewy texture that holds up beautifully for sandwiches, toast, or just a thick slab with a little extra butter. Once you have this in your rotation, reaching for a store-bought loaf will feel like a step backward.

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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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