Pregnancy Friendly Classic Whole Wheat Bread
There is something deeply satisfying about pulling a golden, fragrant loaf out of the oven, especially when you know exactly what went into it. Whole wheat flour brings a hearty, nutty depth to every slice, and the honey adds just a whisper of sweetness that makes this bread genuinely hard to stop eating. During pregnancy, knowing what's in your food matters more than ever, and baking from scratch means no mystery additives, no preservatives, and no guessing about ingredient labels. The unsalted butter keeps sodium in check while still giving the crumb that soft, rich texture you want. A double rise builds real flavor and structure, so each slice holds together beautifully whether you're toasting it, layering it with avocado, or just spreading it with a little extra butter. Whole wheat also delivers fiber and nutrients that are genuinely useful when your body is working overtime. This is the kind of reliable, wholesome loaf worth making on repeat.
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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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