Legume Free Classic Whole Wheat Bread
There is something deeply satisfying about pulling a golden, fragrant loaf out of the oven, and this whole wheat version delivers that moment every single time. The ingredient list is refreshingly short — just flour, water, yeast, honey, salt, and butter — which means there is absolutely nothing hiding in here that could trip up anyone avoiding legumes. Store-bought whole wheat breads are notorious for sneaking in soy flour, soy lecithin, or pea protein as fillers and conditioners, so baking your own is genuinely the smartest move. Honey gives the crumb a subtle sweetness, while the butter brushed over the top at the end creates that irresistible glossy, soft crust. The two-rise method takes a little patience, but it builds real flavor and gives you that tight, sliceable texture that holds up beautifully for sandwiches or toast. Once you have a loaf like this cooling on your rack, it is very hard to go back to anything wrapped in plastic from the bread aisle.
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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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