Macadamia 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. This whole wheat bread is built on a short, honest list — flour, water, yeast, honey, salt, and butter — so there is zero guesswork about hidden ingredients or surprise add-ins that can sneak into store-bought loaves. The honey gives the crumb a gentle sweetness that balances the nutty depth of whole wheat, while the butter brushed over the top at the end creates a soft, glossy crust that is almost impossible to resist. A double rise gives the loaf real structure and flavor, and that hollow thump when you tap the bottom is one of the most rewarding sounds in home baking. Let it cool the full hour before slicing — it is worth the patience, and the texture will be far better for it. Whether you are toasting thick slices for breakfast or building a hearty sandwich, this loaf delivers every single time.
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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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