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 being sensitive to gluten for years, 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
Equipment
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!
M
Recipe simply states "oil". What kind of oil?
Lulu
I used Extra virgin olive oil but I believe bread recipes can use canola or other types of oil too.
Valerie Bowie
I use half white and half whole wheat flour and it is amazing! This is one of the best recipes I have ever discovered!
Jamie
I made this today with 100% whole wheat pastry flour (Bob's red mill), increased the yeast to 4 tsp, replaced 1 c of water with 1 c scalded whole milk, and used 1/3 cup against and 1/3 c honey for the sweeteners. After I proofed the yeast in the water, milk, honey, and dismay, I added all the remaining ingredients and let in mix until combined and then let it rest fifteen minutes before kneading it for 5-6 minutes. I then separated it and rolled it into loaves and let it ride until in was about 1 inch over the edge of my bread pan. It baked for about 30 minutes before it was done.
Turned out delicious and rose beautifully!
Took about 2 hours the way I did it, but that's at least 1 /2 hours faster than my regular recipe and yielded 2 loaves instead of one!
Will make again!
Deanell Tacha
I made this exactly as the recipe said, but it is still in the oven at 200 trying to rise. I have now doubled the rising time and it is still not twice the size. The dough was very sticky. Like one of the other commentators, I don't like to add more flour because of the density of the dough. Don't know what the issue is. I will let it rise a bit longer and bake, but not very happy with this result.
Lulu
The dough did not double in size at 200 degrees for me either but when i turned the temp to 350 after the specified 20 min, it rose nicely and came out perfectly.
Bonnie
This recipe was so easy! I cut the recipe in half to see how it would turn out. Delicious!! I used 1/2 bread flour & 1/2 White whole wheat flour, half the amount of salt & honey & it was perfect. Very dense and sliced beautifully. The only problem is the calories for 1 slice is 184??
34 carbs-4g fiber=30 net carbs. Am I reading this correctly? If so, this is not good for my diabetic hubby. But I love it!
Katherine D Hicks
This bread came out incredible. I did it all by hand- no tools or disposables. I made one loaf in a loaf pan and one large roll on a sheet pan. we devoured it over the last 4 days.
I'm interested in trying to make bagels out of the same recipe or with slight modification, because such versatility in one recipe would enhance it even more. I will experiment but appreciate any pointers. thanks!
Matt
Easiest way to ruin this is to kill the yeast with water that’s too hot. Ensure that it’s no more than 100 degrees F to maximize your chance of success.
Damien
105 degrees to 115 degrees is optimal, if you start at 110 degrees, the water stays warm enough for the whole 5 minutes to get a better rise. This is just my experience, but I also use dry yeast. Live yeast is best at 95 degrees.
Angela Bales
Great flavor, but didn't rise. I did substitute agave for honey. Too hot water.... dense & heavy. Will try again with cooler water.
Bill
I made this bread for the first time today I made a few alterations. One I used 3 1/2 cups whole wheat and then added white to get the consistency I desired I let mine rise the old fashioned way , putting it in pans for the second rise. Make sure you are using 8 1/2 inch pans and not larger pans. I used white flour above to ensure quality rising. Last, I used an instant thermometer to ensure doneness. I took the bread out when it hits 190 degrees. I picked this recipe for it's ease with ingredients. It's a winner
Wanda
Hi loved this recipe. The nutritional information that you have, is it for the whole receipe .... whole loaf or a slice of the loaf?
Thanks
Amy
Just making this now. Had to leave it to rise for double time but maybe that has to do with being in Newfoundland! I'm so excited about this bread.
Matt
I also did this. It doubled, but took longer than expected. Relatively low humidity where I am.
Adriana
I did half whole wheat and half white flour. It took just slightly longer than listed to rise and bake, but I was very impressed with how well this turned out for only having one rise. It tasted great! I will make it again for sure.
Shaleice
This bread was amazing! It made such a good sandwich bread, too. It never crumbled or fell apart when sliced. My family raved about this bread and my MIL asked for the recipe.
Perfect bread for weekly baking!
Kathryn Cooper
I gave up market brands a couple of years ago, so I now make EVERYTHING at home. This was my first attempt at whole wheat bread, and the results were amazing! First, my dough never did reach the stage where it wanted to pull away from the side of the bowl, so I dumped it on a floured surface and kneaded it until I could form it into loaves. Otherwise, I stuck to the recipe as written. Like a few others who commented, mine baked up with a cave on one side of each loaf. What's with that? It's heavy and dense, probably could have benefited from another 10 minutes in the oven. But it tastes marvelous, and I'm very happy to have this recipe in my collection now.
Teryl Monson
What size loaf pans did you use with this recipe? 9.25”x5.25”x2.75”, or 8”x4”, or 4”x6”? I assume not the smallest (which the original Bosch mixer manual suggested).
Thanks.
MSBrinkman
Very good bread, thank you!
Kelli
I was so excited to try this recipe. I’ve never cooked or baked bread before. It looked great and smelled amazing but on the inside it almost looks like there was pieces that were still uncooked. It was almost chewy in places and very very dense.
We made a new batch and I was very very cautious to make it exactly as the recipe called for, and it turned out slightly better but it was still when I cut it down the middle it seems dance again.
I wish I could upload a picture to show you what I mean. I cooked it 10 minutes longer thinking maybe it just needs extra heat or longer time so the second batch came out a little bit better.
Any suggestion?
ChristianHousewife
So, the first several times I made this recipe it came out perfectly, with whole wheat flour I had ground myself. At the time I was living in a very dry climate. I have since moved to Los Angeles and have experienced what many complain about, wet dough, loaves taking longer to cook, coming out either very dark or doughy in the middle. Bear in mind that bread is very sensitive to moisture from its environment. Things that have worked for me are reducing the liquid a little or using part white flour (which soaks up liquid better than whole wheat). I don't like adding extra flour personally because it overwhelms the yeast and created a tougher dough and a denser loaf.
Ashley
I made this bread yesterday and one of my loaves turned out great, the other not so much. I had to make the loaves separately because I don't have two loaf pans. I made it exactly as the recipe calls for, and I have to agree with another poster that the timing is off. I took it out after the 25 minutes and it was still raw in the center. I had to put it back in for an additional 20 minutes, and still raw. The second loaf, I let it rise as recommended in the oven and then I cooked it for 40 minutes, and then an additional 10 minutes just to make sure. My good loaf was more of a medium brown than a light golden brown. I was wondering if any one has tried less honey and it has come out just as good? I would prefer to not have 2/3 cup in my bread if I could avoid it. Either way this was a really easy recipe to make as a novice bread maker and I am excited to tackle it again.
Macey
First time I've ever made bread and it was DELICIOUS! Easy enough for me to make without any prior skills.
Dmark
First, thank you for this recipe. I was so excited to see a recipe posted that could be completed in 1 hour. I wanted bread and did not have time to mKe it. First, I did not follow recipe exactly so I will not rate the recipe. I could not use 2/3 c sweetener. I already have to much sugar in my diet and cut back when I can. I used brown sugar and added 1/4 cup. I also cut back slightly on oil using 1/4 cup. I followed the remaining directions. After 25 min the bread was not done. I baked an additional 5 min the bread was still not done. I used a thermometer to measure temperature inside and it measured 180 after 30 minutes. I back an additional 10 minutes bringing the total back time to 40 min. The bread was great! I like be that I can come home from work, make bread, have it cooled and bagged before bed.