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100% Whole Wheat Bread

This is a straightforward recipe for a classic 100% whole wheat bread. The resulting loaf is hearty with a slightly sweet flavor, a soft, chewy interior, and a perfectly crisp crust. It's a solid, reliable bread for sandwiches or toast.
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Prep Time: 30 minutes
Cook Time: 45 minutes
Rise + Cooling Time: 3 hours 45 minutes
Total Time: 5 hours

Ingredients

  • 1 cup 2% milk
  • 2 tablespoons granulated sugar
  • 1 tablespoon shortening
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon active dry yeast
  • 1/4 cup warm water ~100-110F
  • 2 1/2 cups whole-wheat flour

Instructions

  • Heat milk until bubbling at edges. Add shortening and sugar, stir to dissolve. Cool to lukewarm (100-110F).
  • Combine yeast with warm water, let proof 10 minutes until foamy.
  • Mix cooled milk mixture, proofed yeast, and flour with dough hook on low speed 2 minutes until dough forms.
  • Knead 2-3 minutes until smooth and elastic.
  • Place dough in oiled bowl, turn to coat. Cover with damp towel. Rise in warm spot 1 hour until tripled.
  • Punch down dough, reshape into ball. Rise another hour until doubled.
  • Shape dough into rectangle, fold into thirds, roll into tight log. Place seam-side down in greased loaf pan.
  • Let rise 45-60 minutes until 1 inch above pan rim.
  • Preheat oven to 400F. Bake 15 minutes.
  • Reduce to 350F, bake 30-35 minutes until golden and internal temp reaches 190-200F.
  • Remove from pan immediately. Cool completely on wire rack before slicing.

Notes

Second rise is optional but improves texture. Avoid over-kneading whole wheat dough as it can become tough.
Tried this recipe?Leave a comment below & let me know!