Lactose 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 feeling every single time. The dough comes together with simple pantry staples — whole wheat flour, honey, yeast, and a little butter — and the result is a sturdy, slightly sweet loaf with a beautifully tender crumb. Butter does appear in this recipe, but only in small amounts during mixing and as a finishing brush on the crust, which many people managing lactose intolerance handle without any trouble at all. Unlike store-bought sandwich breads that often sneak in milk solids, milk powder, or whey, this loaf keeps the dairy presence minimal and straightforward so you always know exactly what you're eating. The two-rise process gives the whole wheat flour time to develop real depth of flavor, so each slice tastes genuinely wholesome rather than dense or flat. It's the kind of bread that makes every sandwich better and tastes incredible simply toasted with a drizzle of honey.
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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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