Seed Oil 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, fragrant loaf out of the oven knowing exactly what went into it. Most store-bought whole wheat breads — even the ones that look wholesome — rely on soybean oil, canola oil, or other refined seed oils as a standard ingredient. This recipe skips all of that entirely, using real unsalted butter as the only fat, which gives the crumb a rich, tender texture that vegetable oil simply cannot replicate. The ingredient list is refreshingly short: whole wheat flour, water, honey, yeast, salt, and butter — nothing hidden, nothing processed. The two-rise method develops genuine flavor and structure, so you end up with a hearty, slightly chewy loaf that slices cleanly and holds up beautifully for sandwiches or toast. Finishing with a brush of melted butter straight out of the oven gives the crust that gorgeous sheen and a little extra depth. If you have been hunting for an everyday bread that is both nourishing and completely free of industrial oils, this is the one to keep on rotation.

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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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