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

Whole Wheat Bread

Makes about 2 loafs

Ingredients:

·         4 cups of whole wheat flour

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

·         1 and 1/2 cup of warm water

·         1/4 cup melted butter

·         2 tablespoons of honey

·         1 egg

·         1 tablespoon of salt

·         1 tablespoon of instant yeast

Directions:

1. In a large bowl combine the water, butter, egg, honey, salt and salt.

2. Then add 4 cups of whole wheat flour and mix well.

3. 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.

4. Mold the dough into the shape of 2 loaves and put them into separate large bowls.

5. Next, cover the bowls with cloths and let it sit at room temperature for 1-2 hours.

6. Preheat the oven to 350 degrees Fahrenheit.

7. Take the loaves out of the bowls and lightly dust with a little bit of flour on all sides to help it not stick to the baking pan. Then put the loaves on greased baking pans or sheets.

8. Bake the bread for about 45-50 minutes and until a cooking thermometer reads to 190 degrees Fahrenheit.

9. 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