Emulsifier Free Classic Whole Wheat Bread
There is something deeply satisfying about a loaf of bread made from nothing but honest, recognizable ingredients — and this whole wheat version delivers exactly that. Store-bought breads are notorious for hiding a long list of additives, including lecithin, mono- and diglycerides, and other emulsifying agents that help extend shelf life but have no place in a clean pantry. Here, the ingredient list is refreshingly short: whole wheat flour, water, yeast, honey, salt, and butter — nothing that needs a chemistry degree to decode. The butter and the careful kneading process do the structural work naturally, building a smooth, elastic dough that rises beautifully without any synthetic help. A double rise gives the loaf its hearty, open crumb, and a final brush of melted butter over the hot crust adds a rich, golden finish that smells absolutely incredible. Slice it thick for sandwiches, toast it for breakfast, or just tear into it warm — this is the kind of bread that makes you wonder why you ever bought a packaged loaf in the first place.
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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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