Peanut 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 honey adds a gentle sweetness that balances the earthy depth of the whole wheat flour, while the butter — worked into the dough and brushed on top at the end — gives the crust a rich, glossy finish that is almost too good to wait on. Store-bought whole wheat breads can be a minefield of shared production lines and vague allergen warnings, so baking your own means you know exactly what went into every slice. The ingredient list here is refreshingly short: water, yeast, honey, whole wheat flour, salt, and butter — nothing hidden, nothing unnecessary. The two-rise process takes a little patience, but the result is a tight, even crumb that holds up beautifully for sandwiches, toast, or just torn apart warm with extra butter. That hollow thump when you tap the bottom of the loaf is one of the most rewarding sounds in home cooking.
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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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