Whole Wheat Bread

Whole Wheat Bread

I don’t make bread very often, but when I do it is always whole wheat bread.

I have always preferred whole wheat bread or multi grain bread over white bread.

And let’s be honest, who doesn’t love a nice thick slice of freshly made bread, slathered in butter or better yet~ garlic butter made into texas toasts for your next pasta dinner!?

I am a bread lover, and I think I love making bread just as much as I love eating it!

There is something special about a mound of warm, rising dough that just makes me feel all fluttery inside!!

The feel of it, the smell of it, the whole process of handling it is transcending!

We are working with live yeast organisms!

Ok, I’ll put down my inner science geek and get to the recipe!

This recipe is adapted from Julia Child’s ~ Baking with Julia bakebook.

This recipe makes 2 loaves, and honestly I will recommend to make the entire recipe.

You can freeze one loaf just after forming it, right before the second rise.

See video instructions for how to proceed with frozen loaf.

Whole Wheat Bread
Prep time
Cook time
Total time
Prepare 2- 9X4X3" loaf pans with pan grease
Serves: 2- loaves
  • Warm Water 2¼ cups (530ml) *water temperature should be 110°F
  • Dry Active Yeast 1 Tablespoon (8g)
  • Honey ¼ cup ((60ml) (85g)
  • Unbleached All Purpose Flour 3 cups (390g)
  • Whole Wheat Flour 3½ cups (525g)
  • Softened Butter 1 Tablespoon (14g)
  • Molasses 1 Tablespoon (14g)
  • Salt 1 Tablespoon (18g)
  1. Pour about ½ cup of water into the work bowl of your Kitchen Aid mixer (Or if mixing by hand be sure to use a large mixing bowl) add the yeast and honey.
  2. Allow to rest for about 5 minutes to "prove" the yeast; it will get a slightly frothy.
  3. Meanwhile combine the 2 flours together to incorporate them
  4. Add the remaining water, molasses and butter and about half of the flour mixture to the yeast mixture in the work bowl.
  5. With the dough hook attachment on low speed mix to moisten the flour and incorporate all the ingredients.
  6. Add the remaining flour and the salt and mix on low speed for about 10 minutes until the dough comes together into a smooth elastic mass.
  7. If the dough is not coming together after the initial 3 minutes of mixing, add a tablespoon or 2 of additional white flour.
  8. Whole wheat doughs by nature are slightly sticky as compared to white bread doughs.
  9. Turn the dough out onto a lightly floured surface and knead a couple times and shape it into a ball.
  10. Place into a lightly oiled bowl, covered and rest in a warm draft free spot for about an hour to 90 minutes, or until it has doubled in size.
  11. Once the dough has doubled, remove from the bowl and divide it in half evenly. Form each half into loaves as shown in the video.
  12. Place each loaf into the prepared loaf pans and allow to rise the second time. *It is at this point you may freeze the loaves for up to 1 month wrapped well.
  13. Once the loaves have double again in size preheat the oven to 350°F
  14. Bake for approximately 35 - 45 minutes or until an instant read thermometer reads 200°F
  15. Cool completely on a rack before cutting
Store fully cooled bread in a plastic or wax bag for freshness on the countertop for up to 4 days (it will go stale before it goes bad)

Baked can be stored in the refrigerator for up to 1 week or frozen for up to 1 month

For baking of frozen bread dough loaves: Take out of the freezer the night before you want to bake the bread. Leave in the refrigerator overnight to thaw.
At least 12 hours.

Proceed at step #12 in the instructions






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  1. Hi Gretchen, great bread recipe! Thanks.
    I would really like tro try this recipe since we like whole wheat bread but I am reluctant to buy the comercial ones they sell in the supermarket because of all the amount of additives and chemicals they add on. So I would like to make bread my self for my family :-). The problem is that here in Spain I cannot get “Dry Active Yeast”, insted you can get the Fresh Compressed yeast whic is in the fridge in the supermarkets and another one that comes in small envelopes as a kind of powder. (I really do not know the name). Can I use any of these in this recipe? If yes, do you know the proportions I should use? Thanks you very much. I still love your blog and videos. Cheers! Victoria

  2. Hi Gretchen,

    You say that you are in Florida, but the brick in this picture and the videos looks just like the old studio?

    Also, I live in Florida and we don’t get seasons, so I’m a little confused??

    Is there a reason why you aren’t being honest with us?

    Love the videos!


    1. If I have 1 fault it is being TOO HONEST! So, not being dishonest here!- WOW! What would that benefit??
      This was an old video I filmed in NJ back in April. Didn’t have a chance to edit it or load it to youtube since my life was basically turned UPSIDE DOWN and I lost everything including my home and business (hence the move to Florida)….so….Call off your dogs please.
      Not sure where I said Florida has seasons, since I am experiencing summer and more summer since I got here. But for the rest of the world who watches me, I am trying to be in tune with things that are happening outside of my little world. You should try it. Its a nice change.
      Ummm Thanks??

  3. Hi Gretchen,

    In your video you placed some butter in the mixer, but it is not listed in the recipe. Not sure if it is a vital ingredient or not.

    Also, could this same recipe converted to all All Purpose Flour to make white bread? Or would that be a different recipe all together?

    Thanks heaps for the recipe. You know what I will be doing the coming weekend!

  4. Thanks for the great bread recipe, we love bread too!! To make it a multigrain bread can we just add some flax seeds and other grains after the bread is well mixed? Love it! Also, will you be doing a recipe on Strawberry Rhubarb pie – you used to have it under your recipes? Thanks again and like your new website and look, very professional!

    1. Thanks and yes to adding grains but be careful of throwing off the balance of the flour- you dont want a tough bread by adding too much stuff
      Yes to strawberry rhubarb!

  5. “It’s ALIVE!!!!” …. the dough, that is. 🙂 Really enjoyed this video. I’ve already made bread many times and knew most of the steps … except the part where you rolled the dough and pinched it together after each roll and then at the end. Very helpful! Thanks! An idea for proofing dough from my Kitchenaid recipe booklet that I’ve found very helpful … if you don’t have a good spot for proofing elsewhere in the kitchen: Set your oven for 400 degrees F and set the timer for 1 minute. Turn off the oven at the end of that 1 minute, and your oven is the PERFECT temp for proofing !

  6. Hi Gretchen, I can’t wait to try this recipe! I have one question – does the weather affect yeast fermentation (the rising of the bread?) I have a bread machine at home, and I’ve noticed that during hot humid days, the bread is always really small!!

    1. Yes doughs are particularly sensitive to moisture / heat in the air. Because bread doughs are not an exact science like the rest of baking (since we adjust with more flour or more water or vice versa) To adjust for this moisture in the air- you ca first bet that your flour has also absorbed that extra moisture, so you can now expect to make a drier dough buy using slightly less water than the recipe calls for and reduce proofing time slightly,

  7. Hi gretchen,

    I was making the wheat bread recipe today but can’t find the amount of butter in the ingredients list. It is in the directions to add butter I read it a few times did I just miss it? Oh well it will be butterless this time:)

    1. Woops sorry about that! I originally made this recipe with oil (which you may have seen listed when you read it the first time) I just changed it to butter! (either one works though! just FYI!)

  8. Hi Gretchen…thank u for coming back…have been waiting for you. We are just two people at home (Husband & myself). So if I want to bake a small bread for us… than

    1. what will be the proportion of all the ingredients…???

    2. will cutting down everything to half do including the yeast…??

    3. Can I use only whole wheat flour instead of the two mentioned by you..???

    A lot of questions….waiting for your reply…

    Keep inspiring us and thank u always for the effort and patience you take replying all of us.

    1. Great! Im so happy to know you are a loyal fan! thanks!!
      Yes to HALF everything in the recipe for 1 loaf and you must use some white flour here or you will have a hard lump of non- glutinous dough! Bleck! ive tired it! NO BUENO! LOL

  9. Hi Gretchen. I have 2 loaves currently on their second rise. The video says bake at 350, the written instructions 375. Wondering which it is?


  10. I baked this bread – halved everything (using a scale – thanks for the metric weights, so much easier than cups, spoons etc) to make one loaf and it was perfect.

    Thank you for another wonderful recipe, you are a talented chef!

  11. Hey Gretchen
    As u know from fb post dat I baked dis bread .just few qts here
    How is d bread on d top .is it soft or crunchy
    Also is d bread heavy while u chew?
    I c in d video dat ua cut slice wen its hot gave u nice porous look but wen I did cut mine it had less pores n more kinda ubaked dough
    The only different thing I used was normal APF n not unbleached.
    Could dis b d reason for dense n lil crunchy top bread?

    1. it should be crunchy on top, the bread it more dense because of the whole wheat flour, I mentioned in the video you are NOT supposed to cut the bread when it is hot, but I did anyway

  12. Gretchen, I made this a while back…it was really good and just like or even better than the nice ones you can get at the stores….

    I know you don’t make a lot of bread…so is there any baker you could link or refer to that makes exceptionally delicious breads and posts their recipes such as French Bread, Hamburger buns, Italian Bread, anything lol. Im not one to follow anyone

  13. Hi Gretchen,
    Jus want to ask which bread recipe would u recommend to make buttery dinner rolls?? Do you have a buttery dinner roll recipe that you could share? Thank you

  14. Hey Gretchen,

    We loved this recipe. Its the ultimate toast for avocado toast. I topped this with sunflower and pumpkin seeds, oats and flax seeds.

    Btw, I know you don’t do much bread baking but could you please provide us with a delicious sour- sourdough bread. I’ve read about 200 recipes and tips online but can’t seem to wrap my head around the ratios and consistency to achieving a flavor/texture of sourdough, and how to work with them. If you could find or provide something, I’d really appreciate it.

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