Best Homemade Whole Wheat Bread Recipe (Step-by-step Recipe)

by Rachna

I have been meaning to try baking bread at home since ages but never really got around to it so far. Now that I am unable to source fresh bread anywhere, I thought of giving it a try. This recipe of whole wheat bread is super easy even for novice bakers and gives you fresh and super light homemade whole wheat bread.

whole wheat bread

I have done many trials and put even the smallest of tips so that if you have never baked before like me, you can still get it perfect. Here is my best homemade whole wheat bread recipe:

Ingredients:

Dry ingredients

3 cups (350 gm) whole wheat flour

1 tsp. salt

2 tbsp. vegetable oil

Wet ingredients

1 tbsp. dry yeast

1 cup warm water or milk

1.5 tbsp. sugar

1 tsp. oil to brush the bread

Step-by-step Recipe:

Mix the dry ingredients of wholewheat flour, salt and oil well in a bowl till it forms a sand like mixture.

Add sugar to warm water (vegan recipe) or milk and mix well. Now add 1 tbsp. dry yeast to it and mix well.

homemade whole wheat bread

Keep aside for 10 minutes for yeast to be activated.

Now add the activated yeast mix to the flour, salt and oil mix.

whole wheat bread

Knead well. The dough will be sticky.

Add about ¼ to ½ cup of water and knead for about 10 minutes till the dough becomes soft and lighter in colour.

whole wheat bread

Now keep the dough covered with a damp cheese cloth or covered in a bowl for 2 hours. After 2 hours, your dough would have doubled in size.

Knead again for about 2 minutes and form a cylinder. Put the cylindrical dough in the pan where you plan to bake the bread.

Let it rise for 30 minutes. Brush with a little oil and make crosses on top.

Preheat your oven to 160 C or 320 F and bake the bread for about 20 minutes at this temperature. Now raise the temperature to 180 C or 350 F and bake further for 15 minutes.

whole wheat bread

Take out the golden log and let it rest on a wire rack for about 10 minutes.

Slice the bread when cool.

whole wheat bread

Your delicious homemade whole wheat bread is now ready to eat.

Pro Tips:

  1. Your homemade bread tastes best when fresh. But you can refrigerate it and eat for 2-3 days. It makes wonderful toast too.
  2. Make sure that you knead well the first time for 10 minutes to allow the yeast to act well upon the gluten.
  3. Ensure that you use only warm water and not hot water when you add yeast. Hot water will kill the yeast. I take 1 cup water and microwave for about 45 seconds.
  4. Brushing with oil gives a shiny appearance to the crust.
  5. Check the baking time depending upon your oven. Cooking at lower temperature ensures that the bread is well cooked inside and not just browned outside.
  6. Your house will smell lovely after all the baking.
  7. This bread tastes so much better than the bread you buy from outside.
  8. You could add sunflower seeds or sesame seeds on the top of the loaf before baking.

I hope you do try this easy wholewheat bread recipe at home. It is really simple if you follow the steps correctly.

5 from 4 votes
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Best Homemade Whole Wheat Bread (Step-by-step recipe)

This is a delicious really easy homemade whole wheat bread recipe that is made with just a few ingredients. It is very wholesome and healthy and so much better than the store bought bread. Do try this recipe.

Course Bread
Cuisine American
Keyword homemade bread, Homemade whole wheat bread, wheat bread
recipe homemade whole wheat bread
Cook Time 35 minutes
Resting time and kneading time 2 hours 45 minutes
Total Time 3 hours 20 minutes
Servings 15 slices
Calories 110 kcal
Author Rachna Parmar

Ingredients

Dry ingredients

  • 3 cups whole wheat flour or 350 gm.
  • 1 tsp. salt
  • 2 tbsp. vegetable oil

Wet ingredients

  • 1 tbsp. dry yeast
  • 1 cup warm water or milk
  • 1.5 tbsp. sugar
  • 1 tsp. oil to brush the bread

Instructions

  1. Mix the dry ingredients of wholewheat flour, salt and oil well in a bowl till it forms a sand like mixture.
  2. Add sugar to warm water (vegan recipor milk and mix well. Now add 1 tbsp. dry yeast to it and mix well. Keep aside for 10 minutes for yeast to be activated.
  3. Now add the activated yeast mix to the flour, salt and oil mix.
  4. Knead well. The dough will be sticky.
  5. Add about ¼ to ½ cup of water and knead for about 10 minutes till the dough becomes soft and lighter in colour.
  6. Now keep the dough covered with a damp cheese cloth or covered in a bowl for 2 hours.
  7. After 2 hours, your dough would have doubled in size.
  8. Knead again for about 2 minutes and form a cylinder. Put the cylindrical dough in the pan where you plan to bake the bread.
  9. Let it rise for 30 minutes. Brush with a little oil and make crosses on top.
  10. Preheat your oven to 160 C or 320 F and bake the bread for about 20 minutes at this temperature. Now raise the temperature to 180 C or 350 F and bake further for 15 minutes.
  11. Take out the golden log and let it rest on a wire rack for about 10 minutes.
  12. Slice the bread when cool.
  13. Your delicious homemade wholewheat bread is now ready to eat.

Recipe Notes

1. Your homemade bread tastes best when fresh. But you can refrigerate it and eat for 2-3 days. It makes wonderful toast too.
2. Make sure that you knead well the first time for 10 minutes to allow the yeast to act well upon the gluten.
3. Ensure that you use only warm water and not hot water when you add yeast. Hot water will kill the yeast. I take 1 cup water and microwave for about 45 seconds.
4. Brushing with oil gives a shiny appearance to the crust.
5. Check the baking time depending upon your oven. Cooking at lower temperature ensures that the bread is well cooked inside and not just browned outside.
6. Your house will smell lovely after all the baking.
7. This bread tastes so much better than the bread you buy from outside.
8. You could add sunflower seeds or sesame seeds on the top of the loaf before baking.

Nutrition Facts
Best Homemade Whole Wheat Bread (Step-by-step recipe)
Amount Per Serving (15 slices)
Calories 110 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Sodium 128mg6%
Potassium 97mg3%
Carbohydrates 19g6%
Fiber 3g13%
Sugar 2g2%
Protein 4g8%
Calcium 8mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

If you like this home baked bread recipe then I request you to give it a * star rating either on the recipe card or in the comments. Thank you.

whole wheat bread

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7 comments

Kala Ravi March 31, 2020 - 12:51 pm

This isva great recipe Rachna! I make bread with a mix of whole wheat and refined flour so this is a recipe I need to try. The result is so satisfying, isn’t it, makes you keep wanting to make more.

Reply
Rachna March 31, 2020 - 2:14 pm

So true, Kala. Now I want to try out so many more breads.

Reply
Obsessivemom April 1, 2020 - 12:54 pm

Not in my wildest dreams had I thought I would be tempted to try to bake bread. You almost make me believe this is doable. What’s worse (or better) I have yeast at home. Only, I don’t have a baking tin so that’s a bit of a bummer. What if I bake it in a cake tin? Would that be very weird?

Reply
Rachna April 1, 2020 - 4:00 pm

Oh of course, you can use a cake tin, even a flat Borosil glass oven usable dish. Your slices will be more rectangular and who cares, right?

Reply
Damyanti April 19, 2020 - 7:40 pm

5 stars
Looks good! Would like to try it next for sure.

Reply
Shilpa Gupte April 20, 2020 - 12:56 pm

Hey, hubby has been coaxing me to make bread but I have been putting it off for a while now. Now with your recipe, I am inspired to make it soon.
Thank you, Rachna! The recipe is easy to follow and prepare <3

Reply
Natasha April 20, 2020 - 6:19 pm

5 stars
Thanks for the recipe. Since I’ve been mostly off wheat, we tried a gluten free recipe. We as in the DH, as he is the baker at home. The recipe failed. But in the past he has made many variants with ragi atta/oats atta and whole wheat flour and little bit of refined flour. Those all come out super delicious.
Today he did bake a ragi-wholewhat bread which came out really well. Added lots of seeds to it too.

So far I haven’t stepped into the bread making arena, totally because of a fiasco many moons back. Who knows I might now. 🙂

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