Eggless 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 feeling every single time. The ingredient list is refreshingly short — warm water, yeast, honey, whole wheat flour, salt, and butter — and not an egg in sight, which makes it a natural fit for anyone avoiding them without any substitutions or workarounds required. The honey gives the crumb a subtle sweetness that balances the nutty depth of the whole wheat flour, while the butter adds just enough richness to keep every slice tender. A double rise builds real structure and flavor, so you end up with a loaf that slices cleanly and holds up beautifully for sandwiches or toast. Brushing the top with melted butter straight out of the oven gives the crust that gorgeous, bakery-worthy finish. If you've been nervous about homemade bread being fussy or complicated, this one is genuinely approachable — just a stand mixer or some elbow grease and you're on your way to the best thing in your kitchen all week.
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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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