Lupin Free Classic Whole Wheat Bread
There is something deeply satisfying about pulling a golden, fragrant loaf out of the oven and knowing exactly what went into it. This whole wheat bread is built on a short, honest ingredient list — warm water, yeast, honey, flour, salt, and butter — with no fillers, no additives, and nothing that doesn't belong. For anyone navigating lupin avoidance, that simplicity matters enormously, since lupin flour is increasingly used as a protein-boosting filler in commercial breads and baked goods, often without obvious labeling. Baking from scratch here means you stay completely in control. The honey feeds the yeast and adds a gentle sweetness, while the butter gets brushed over the crust right out of the oven for a finish that is rich and glossy. A double rise gives the loaf its tight, even crumb — sturdy enough for sandwiches but tender enough to eat warm with nothing but a little extra butter. Once you slice into it, it is genuinely hard to go back to anything store-bought.
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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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