Rice Free Classic Whole Wheat Bread
There is something deeply satisfying about pulling a golden, fragrant loaf out of the oven and knowing exactly what went into it. This whole wheat bread is built on a short, honest ingredient list — warm water, yeast, honey, flour, salt, and butter — so there is no guesswork and no hidden grains to worry about. Whole wheat flour is naturally free of rice and rice-derived ingredients, which makes this a straightforward win for anyone navigating that restriction without having to hunt down specialty products. The honey gives the crumb a subtle sweetness, while the butter brushed over the top at the end creates a soft, glossy crust that is genuinely hard to resist. A double rise gives the loaf real structure and depth of flavor, so each slice holds up beautifully whether you are making a sandwich or just eating it warm with a little extra butter. Letting it cool fully before slicing is the hardest part, but it is worth every minute of the wait.
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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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