Mushroom Free Classic Whole Wheat Bread

Total time3 hr

Prep time25 min

Cook time35 min

4.5

(9)

There is something deeply satisfying about pulling a golden, fragrant loaf out of the oven, and this whole wheat version delivers that experience in the most wholesome way possible. The ingredient list is refreshingly straightforward — warm water, yeast, honey, whole wheat flour, salt, and butter — so you never have to second-guess what went into your bread. For anyone navigating a diet that excludes fungi, store-bought loaves can be a minefield, since many commercial breads contain yeast extracts or other fungal-derived additives that don't always get flagged clearly on the label. This recipe uses active dry yeast purely as a leavening agent in a way that keeps the final loaf clean and simple, with no hidden extras to worry about. The honey adds a gentle sweetness that balances the nutty depth of the whole wheat flour, while the butter brushed over the hot crust gives it that irresistible glossy finish. A proper two-rise method means the crumb is tender and structured — sturdy enough for a thick sandwich but soft enough to eat warm with just a smear of butter. Once you've made it yourself, it's hard to go back to anything wrapped in plastic.

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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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