Nightshade Free Classic Whole Wheat Bread
There is something deeply satisfying about pulling a golden, fragrant loaf from the oven, and this whole wheat version delivers that moment every single time. For anyone navigating a nightshade-free lifestyle, bread can actually be one of the easier wins — no tomatoes, peppers, or potatoes hiding in the ingredient list here, just wholesome pantry staples you can feel confident about. Honey adds a gentle sweetness that balances the earthy depth of whole wheat flour, while a final brush of melted butter gives the crust a rich, glossy finish that is almost too pretty to slice. The two-rise method takes a little patience, but it rewards you with a tight, even crumb that holds up beautifully for sandwiches, toast, or just torn apart warm from the rack. Kneading the dough — whether by hand or with a stand mixer — develops the gluten in a way that makes each slice sturdy yet tender. This is the kind of loaf that makes store-bought bread feel like a compromise you no longer need to make.
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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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