Coconut Free Classic Whole Wheat Bread
There is something deeply satisfying about pulling a golden, hearty 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 pantry staples — whole wheat flour, honey, butter, yeast, salt, and water — so you always know exactly what's going into your bread. Store-bought whole wheat loaves can be a minefield of unexpected additives and oils, but baking your own puts you completely in control of every ingredient. The honey adds a gentle sweetness that balances the nuttiness of the whole wheat, while the butter brushed over the top at the end gives the crust a gorgeous, rich finish. A double rise builds real structure and flavor, so each slice is tender inside with just the right amount of chew. Let it cool fully before slicing and you'll be rewarded with clean, even pieces that hold up beautifully for sandwiches, toast, or just eaten 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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