Walnut Free Classic Whole Wheat Bread
There is something deeply satisfying about pulling a golden, domed 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 are no hidden surprises lurking in the mix. For anyone navigating tree nut concerns, store-bought whole wheat loaves can be a minefield of shared equipment warnings and ambiguous "may contain" labels, but baking your own puts you completely in control. The honey gives the crumb a subtle sweetness that balances the nutty depth of the whole wheat flour, 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 its airy, tender structure, and the hollow-tap test means you'll know it's perfectly baked before it even hits the cooling rack. Slice it thick for sandwiches, toast it for breakfast, or just tear into it warm — it delivers every single time.
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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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