Pescatarian Classic Whole Wheat Bread
There is something deeply satisfying about pulling a golden, honey-scented loaf out of the oven, and this whole wheat version delivers that moment every single time. The combination of honey and butter gives the crumb a subtle richness and just a touch of sweetness that makes plain sliced bread genuinely exciting. Whole wheat flour brings a nutty depth that you simply don't get from an all-purpose loaf, and the two-rise process ensures the texture is tender rather than dense. This kind of homemade bread fits naturally into a pescatarian kitchen, where wholesome, plant-forward staples are the backbone of everyday eating. Every ingredient here is straightforward and easy to source — no specialty items, no hidden animal-derived additives to second-guess at the grocery store. Whether you're layering it with smoked salmon and cream cheese or simply toasting a thick slice with extra butter, this loaf earns a permanent spot in your weekly routine.
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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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