BEST WHOLE WHEAT BREAD RECIPE
My Mom put on her apple apron, pulled out the flour containers, and kneaded homemade bread like nobody's business. There was nothing like the smell of homemade bread straight out of the oven. I would run home from school much faster on those days when my Mom was baking homemade bread. I slathered the homemade bread with sweet cream butter and honey or berry jam. To this day it is still one of the most comforting foods that always reminds me of home.
I haven't carried on my Mom's tradition of weekly homemade bread because I have always said that it is way too time consuming. I still love to make it and feel a lot of satisfaction when it comes out of the oven but needed to find an easier way. Let me introduce to you the power of one hour bread!
Our good friend, Shannon Lundin, has finally shared her top secret bread recipe! After not being able to eat gluten, she found that she could eat homemade whole wheat bread made from scratch with zero issues. It is such an amazing discovery and she is sharing her whole wheat bread recipe with all of us. I called her and asked if I could share this with my readers and she was happy to share.
After trying this bread in Texas, I couldn't wait to follow her recipe and try it at home. I halved her best homemade one hour whole wheat bread recipe. I was in shock that it only took ONE HOUR to make two loaves of homemade bread. Amazing! It is incredible that you can make homemade bread start to finish in one hour.
This Best Homemade One Hour Whole Wheat Bread is made with such simple ingredients -- whole wheat flour, warm water, yeast, honey, oil and salt. This bread is filled with all natural ingredients and no sugar! It is healthy, hearty, and delicious.
TIPS on MAKING the BEST HOMEMADE ONE HOUR WHOLE WHEAT BREAD:
- Let your YEAST PROOF. The key is to use very warm water (about 110 degrees). Adding honey to the yeast helps it proof even faster. Let the yeast proof for at least 5 minutes. Remember to always use fresh yeast. You will know the yeast is working when it starts to form a creamy foam on the surface.
- Use WHOLE WHEAT FLOUR or half white bread flour and half whole wheat flour. If you have a wheat grinder, you can grind your own wheat. If not, look for organic whole wheat flour. You can always use half white flour and half whole wheat flour if you like a lighter bread.
- Use a STAND MIXER. This bread recipe is easiest with a stand mixer such as a Bosch. I love my Bosch mixer because it makes this bread so much easier! This is a huge time saver as you knead the bread for 10-12 minutes in the mixer. It saves you from doing it yourself! If you don't own a stand mixer, you can knead the bread dough by hand. Click here to get a good deal on a Bosch mixer.
- Let RISE in WARM OVEN. This expedites the rising process and cuts the time in half. Set the oven to about 200 degrees and let the bread rise for approximately 20 minutes or until double in size. Here are my favorite loaf pans.
- BAKE until GOLDEN BROWN. Heat the oven to 350 degrees and bake until golden on the outside. Remove from oven and spread butter over top of loaves to give moisture and shine.
Once you remove the hot homemade whole wheat bread from the oven, remove from pans and spread with butter and jam.
Best Homemade One Hour Whole Wheat Bread
Ingredients
- 3 Cups Warm Water approximately 110 degrees
- 1 Tablespoon Active Dry Yeast
- ⅔ cup Honey
- ⅓ cup Oil plus a little extra for hands
- 7 ½ cups Whole Wheat Flour may use half whole wheat/half white flour
- 1 Tablespoon Salt
- Butter to spread on top of bread
Instructions
- Heat oven to warm about 200 degrees.
- Place warm water in large mixing bowl. Add yeast and stir. Stir in honey and let proof (start to form a creamy foam) for 5 minutes.
- Add oil, flour, and salt. Begin by adding 7 cups of flour. Start to mix using the dough hook. Add remaining ½ cup of flour until dough pulls away from sides of mixing bowl. Using Bosch or Kitchenaid, knead for 10 minutes at medium-high speed. If you don't own a stand mixer, you can knead by hand.
- Place a little oil on hands and shape into two bread loaves. Spray loaf pans with non-stick cooking spray. Put pans in a warm oven to let rise until double -- about 20 minutes.
- Once bread has raised, turn oven to 350 degrees. Leave bread in oven and set timer for 25 minutes.
- Check bread to see if it is golden brown. Once bread is done, remove from oven and spread butter all over warm loaves. Let cool for several minutes before removing from pan.
- Spread butter and jam or honey on warm bread.
- May freeze bread or eat within 2 days.
Nutrition
I can't wait to see your pictures of your Best Homemade One Hour Whole Wheat Bread. Tag me using #modernhoney or @modern_honey on instagram. I would love to see your creations!
Barbara King
This bread recipe is truly the one that your friend with a sensitivity to gluten is able to eat without any repercussions?! That’s amazing.
I’m making it for sure.
Angel
I love this bread!!! Wondering if I can add cinnamon and raisins??
Jess
I think kneading this about killed my 5qt artisan kitchenaid (never made bread before but it seemed very displeased) so I finished kneading by hand. Followed the rest of the instructions and successfully made my first loaf of bread! It was delicious and seemed pretty fool proof. Thank you for a wonderful recipe!
Mary
I haven't tried it yet but I was wondering if anyone has used this recipe in a bread machine and how it worked out if you did. Thanks.
charles
I have absolutely no idea how to bake. I tried this and it came out perfect. Even my inept kitchen skills couldn't mess it up. Salted Kerrygold on top for the win.
Modern Honey
Hahaha your comment made me laugh! I love it...and I am so proud of you! Thank you so much for trying my recipe and I am so happy you loved it.
Elisha
This is our family’s go-to bread recipe! So easy my teenagers make it all the time. We love it!
Alicia
Is the recipe correct about 1 Tbls salt, or is it supposed to be 1 tsp?
Fran
Delicious and lovely texture! I used 5c King Arthur Whole Wheat and 2.5c King Arthur white flour to begin. Ultimately, had to add another 1c white flour for the dough to pull away from the side of the bowl while kneading in the mixer. Kneaded by hand for 10 minutes because it was still sticky after 10 minutes in the mixer. Due to my poor recipe reading, I gave it the same rise treatment as the white bread version of this recipe. It took an hour to double. Baking took longer, too, about 45 minutes, to get to 190 degrees. No big deal, and maybe it would've been faster if I'd followed the recipe's quick rise directions. Still, I'd use this recipe again for whole wheat bread!
Val
Easiest bread recipe I have ever made. I used sprouted spelt flour and olive oil.
Everyone in the family loved it. My only problem was too much dough for my KitchenAid mixer. Dough climbed up the dough hook into the top of the mixer.
Monica Grose
I'm that person who thought about making bread while we were all stuck at home in 2020, then decided it was still too much trouble. THIS BREAD IS EASY, FAST, & AMAZING! I used 2 cups white flour and 5 1/2 cups whole wheat flour and followed the recipe exactly. So thankful for my Kitchenaid mixer right now! If I hadn't made it for a party for tomorrow it would have been totally devoured in less time than it took to make it.
Lizzie
Hi Heather,
I also tried this recipe and it bakes perfectly! However, i was confused about the temperature whether it is F or C when it says 350 degrees. I preheated the oven at 200 degrees per the indicator on my oven per turning the knob clockwise and according to the recipe to proof for 20min but after it says turn temp to 350 degrees. I felt it was too hot for a bread. So i reckoned it must be Fareinheight the recipe is referring? So i set down the temperature to 175 degrees Celsius for 25min and it has good golden brown result with middle part cracked. I think to be safe, this recipe should have indicated carefully whether using F or C and i can go back to my Westinghouse oven's manual to be sure indicator is also either F or C.
Thanks,
Lizzie
Wendy
This bread is so delicious! I used regular store brand whole wheat flour and hand kneaded the sticky mess for a full 10 minutes. The only change I had to make was the bake time since at 25 minutes my loaves were still raw inside. Could have been due to my rise not doubling in size. I just left it for 10 minutes and called it good. The final baking time was a little over 45 minutes to get it to an internal temperature of 190. But I love the results! I will definitely be making this again.
Janet Goff
Perfect! Loved this recipe, thank you! I love the texture of the bread, it doesn't fall apart, freezes well, and most importantly it's delicious.
Rona
haven't tried it yet but the trick i've learned to check if the water is cool enough is by putting your finger in the warm water and count to ten, if you're comfortable with the temp it's ok, if it's too hot for you wait a bit longer for the water to be cooled a bit more.
Anita
I made this bread today and it turned out perfectly!! I cut the recipe in half (just wanted one loaf), used olive oil and 100% whole wheat. Your directions were easy and accurate. Thank you.
Diane Dittrich
I'm sorry, but I am leaving my honest opinion. I made this exactly to directions, yeast was good, rose in oven good, but it was soooo dense and heavy. I hope the birds enjoy it. I will be sticking to the old fashioned way of making bread.
Mel Romanczak
Made your bread today. I used half wheat and half all purpose flour. Absolutely the very best!! Thank you so much.