100% Whole Wheat Bread (Soft & Not Dry)

If you’ve ever baked 100% whole wheat bread and ended up with something dense or dry, you’re not alone. Whole wheat flour can be tricky — it absorbs more liquid and develops gluten differently than white flour. But when done right, whole wheat bread can be soft, flavorful, and perfect for sandwiches. This 100% whole wheat bread recipe is tender, lightly nutty, and made for real-life kitchens. No complicated techniques — just simple, reliable baking.

Why You’ll Love This Whole Wheat Bread

• Made with 100% whole wheat flour

• Soft enough for sandwiches

• Lightly sweet and nutty flavor

• No white flour added

• Freezer-friendly

• Flavor-first whole wheat baking

How to Use This Bread

• Sandwiches

• Toast with nut butter

• French toast

• Grilled cheese

• Avocado toast

  
  

It’s sturdy but still soft.

Storage & Freezing

Store at room temperature in a bread bag for 2–3 days.

To freeze:

• Slice completely.

• Freeze in a freezer-safe bag.

• Toast straight from frozen.

Recipe

100% Whole Wheat Bread

Makes about 1 loaf

Ingredients:

·         2 and 1/2 cups of whole wheat flour

·         Extra 1/2 cup of whole wheat flour for dusting or adding if too sticky

·         1 and 1/4 cup of milk-divided into 1 cup and 1/4 of a cup

·         1/4 cup softened butter

·         3 tablespoons of sugar

·         1 egg

·         1 teaspoon of sugar-for the yeast

·         3 tablespoon of active yeast

Directions:

1. In a small bowl, heat up 1/4 cup of milk to about 100-110 degrees Fahrenheit. Then mix in the yeast and 1 teaspoon of sugar and let it sit to activate the yeast. It will take about 5 minutes and will get bubbly.

2. In a large bowl add the butter, 1 cup of milk, 3 tablespoons of sugar, and egg. Then add the activated yeast and mix well.

3. Add the 2 and 1/2 cups of whole wheat flour at half a cup at a time and mix well. At the end it will be a bit wet and sticky.

4. Cover the bowl with a towel and put it in the fridge for 1 hour. This is so the flour can absorb some of the moisture.

5. After 1 hour, take the dough out of the fridge.

6. Knead the dough for 10 minutes and add some more flour if needed. You want the dough to be a little sticky to touch, but it doesn’t stick to the sides of the bowl.

7. Mold the dough into the shape of a loaf and put it in a greased baking pan.

8. Next, cover the baking pan with a cloth and let it sit at room temperature for 3 hours. It should rise and get about double the size in this time.

9. Preheat the oven to 375 degrees Fahrenheit.

10. Bake the bread for about 30-45 minutes and until a cooking thermometer reads to 190 degrees Fahrenheit. The bread will brown on the top.

11. Take the bread out of the oven and let it cool for at least an hour before you slice it. You can store it in a container with a lid, or you can freeze for later use.

If you try this 100% whole wheat bread, I’d love to hear how it turned out! Leave a comment below and let me know what you used it for. And don’t forget to save this recipe for your next baking day.

— Tina