Chicken 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 moment every single time. Made with just a handful of pantry staples — whole wheat flour, honey, butter, yeast, salt, and water — it is as wholesome and straightforward as bread gets. The honey adds a gentle sweetness that balances the nutty depth of the whole wheat, while the butter gives the crumb a tender, rich quality that store-bought loaves rarely match. A brush of melted butter right out of the oven gives the crust a gorgeous sheen and just a little extra indulgence. Because every ingredient here is plant and dairy based, there is absolutely nothing to second-guess if you are keeping poultry out of your kitchen — no hidden broths, no meat-based additives, no cross-contamination concerns. The two-rise method takes a little patience, but the result is a sturdy, sliceable loaf that holds up beautifully for sandwiches, toast, or just torn apart warm with a little extra butter.
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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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