Celery 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 moment every single time. The dough comes together with just a handful of wholesome ingredients — whole wheat flour, honey, butter, yeast, salt, and water — so you always know exactly what went into your bread. For anyone navigating a celery allergy or sensitivity, store-bought loaves can be a minefield of vague "natural flavors" and shared-facility warnings, but baking from scratch puts you completely in control. The honey adds a gentle sweetness that balances the nutty depth of the whole wheat flour, while the butter gives the crust that irresistible glossy finish. Kneading the dough until it's smooth and elastic is the real secret here — it builds the structure that lets the loaf rise tall and proud above the pan. Once it cools and you cut that first thick slice, you'll understand why homemade bread has such a devoted following. Toast it, pile it with your favorite toppings, or just eat it warm with a little extra butter — it's that good.

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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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