Rye Free Classic Whole Wheat Bread

Total time3 hr

Prep time25 min

Cook time35 min

There is something deeply satisfying about pulling a golden, fragrant loaf from the oven, and this whole wheat version delivers that experience in the most wholesome way possible. The dough comes together with just a handful of pantry staples — whole wheat flour, honey, butter, yeast, salt, and water — so you always know exactly what's going into every slice. For anyone navigating a rye-free lifestyle, store-bought bread can be a minefield of mixed grains and vague labeling, but baking at home puts you fully in control. The honey adds a gentle sweetness that balances the earthy depth of the whole wheat, while the butter gives the crust a gorgeous, glossy finish. A double rise builds real structure and flavor, so the crumb is tender but sturdy enough to hold up to thick spreads or a hearty sandwich filling. Letting it cool fully before slicing is the hardest part — but it's worth every minute of the wait.

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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
Nature Nate's 100% Pure Raw & Unfiltered Organic Honey – 16 oz Nature Nate's Organic Raw & Unfiltered Honey - 32 oz Aunt Sues Honey - 32 OZ Heavenly Organics Raw White Honey Really Raw Honey, 8 oz (226 g)
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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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