Carrageenan Free Classic Whole Wheat Bread
There is something deeply satisfying about pulling a golden, fragrant loaf out of the oven knowing exactly what went into it. Store-bought whole wheat breads are notorious for containing additives and stabilizers — including carrageenan, which sneaks into many commercial dairy and bread products — so baking your own is one of the smartest ways to stay clear of it entirely. This recipe keeps things beautifully simple: whole wheat flour, honey, butter, yeast, salt, and water. That's it. The honey feeds the yeast and adds a gentle sweetness, while the butter gets brushed over the top at the end for a soft, glossy crust that's hard to resist. A double rise gives the loaf real structure and a tender, hearty crumb that holds up to thick slices. Whether you're toasting it for breakfast or building a sandwich, this is the kind of wholesome, from-scratch bread that makes you wonder why you ever bought the packaged stuff.
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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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