Shellfish Free Classic Whole Wheat Bread
There is something deeply satisfying about pulling a golden, domed loaf out of the oven and knowing every single ingredient that went into it. This whole wheat bread is built on a short, honest list — warm water, yeast, honey, flour, salt, and butter — so there is zero guesswork about what you are eating. For anyone navigating seafood allergies, store-bought breads can be a minefield of vague "processed in a facility" disclaimers, but baking at home puts you completely in control. The honey adds a gentle sweetness that balances the nutty depth of whole wheat, while the butter gets brushed over the crust right out of the oven for a finish that is rich and glossy. A double rise gives the loaf its airy, chewy crumb, and that hollow thump when you tap the bottom is one of the most rewarding sounds in home cooking. Slice it thick for sandwiches, toast it for breakfast, or just tear into it warm — it holds up beautifully either way.
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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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