Soy Free Classic Whole Wheat Bread
There is something deeply satisfying about pulling a golden, fragrant loaf out of the oven, and this whole wheat version delivers that experience in the most wholesome way possible. The ingredient list is refreshingly short — warm water, yeast, honey, whole wheat flour, salt, and butter — which means you know exactly what is going into every slice. Store-bought breads can be a minefield of hidden additives and emulsifiers derived from soy, so baking your own is one of the smartest moves you can make. The honey gives the crumb a gentle sweetness that balances the nutty depth of the whole wheat flour beautifully. Kneading the butter directly into the dough creates a tender, slightly rich texture that holds up perfectly for sandwiches or thick-cut toast. That final brush of melted butter over the hot crust is a small step that makes a genuinely big difference in flavor and appearance. Once you smell this baking, the one-hour cooling wait will feel like the hardest part of the whole recipe.
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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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