High Fructose Corn Syrup Free Classic Whole Wheat Bread
There is something deeply satisfying about pulling a golden, fragrant loaf out of the oven knowing exactly what went into it. Store-bought bread is one of the sneakiest places high fructose corn syrup hides — it shows up in sandwich loaves, whole wheat varieties, and even "healthy" options that seem wholesome at a glance. This recipe keeps things clean and honest: warm water, yeast, honey, whole wheat flour, salt, and butter. That's it. The honey does double duty here, feeding the yeast during the bloom and lending a subtle natural sweetness to the finished crumb that no corn syrup substitute could match. A double rise gives the loaf its structure and that satisfying hollow thump when it comes out of the oven, while a brush of melted butter on top creates a crust that's soft, rich, and just a little glossy. Once you've sliced into a homemade loaf this good, reaching for a packaged alternative is going to feel like a serious downgrade.
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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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