Xanthan Gum Free Classic Whole Wheat Bread
There is something deeply satisfying about pulling a golden, domed loaf of whole wheat bread out of the oven, and this recipe delivers exactly that kind of old-fashioned, from-scratch reward. The ingredient list is refreshingly short — just flour, water, yeast, honey, salt, and butter — which means there is no need to reach for any stabilizers or binders that often sneak into commercial breads and specialty baking blends. Whole wheat flour has enough natural structure to build a strong, elastic dough entirely on its own, especially with a proper knead and two patient rises. That double-rise process is what gives the crumb its tender chew and the crust its gorgeous deep-brown color. A brush of melted butter straight out of the oven adds a rich, glossy finish that makes the first slice almost impossible to resist. Whether you are toasting it for breakfast or building a hearty sandwich, this loaf holds together beautifully without any additives doing the heavy lifting.
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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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