Pecan 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, domed loaf of whole wheat bread out of the oven, and this recipe delivers exactly that kind of old-fashioned, from-scratch reward. The dough comes together with just a handful of wholesome ingredients — whole wheat flour, honey, butter, yeast, salt, and water — so you always know exactly what's going into every slice. Store-bought whole wheat loaves can be a minefield when you're avoiding tree nuts, since shared production lines and "may contain" warnings are frustratingly common on the labels. Baking your own completely sidesteps that stress, and the result is honestly better anyway. The honey adds a gentle natural sweetness that balances the earthy depth of the whole wheat, while the butter brushed over the top at the end gives the crust a gorgeous, glossy finish. A tight roll and a proper second rise ensure that satisfying, tight crumb that holds up beautifully for sandwiches, toast, or just a thick slab with a little extra butter. Once you smell this baking in your kitchen, the store-bought stuff is going to have a hard time competing.

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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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