Soft Whole Wheat Bread recipe – say goodbye to dry, crumbly whole wheat bread. This bread turns out soft and fluffy every time! It’s perfect for sandwiches and toast.
Best Soft Whole Wheat Bread Recipe
I have been baking bread for years, and I like it so much more than store bought bread. There’s not many comfort foods I enjoy more than a warm piece of bread slathered with butter. It is also much more economical, which makes my thrifty heart happy.
I’ve tried many, many homemade wheat bread recipes over the years and this is my very favorite. It is fast, easy, and virtually foolproof. I make it in my Bosch mixer, but if you are using a Kitchenaid, I recommend cutting the recipe in half and just making two loaves.
I try to time it so the bread is coming out of the oven when we have just finished a meal and everyone is full. Otherwise my husband and five kids (ok, and me too) can finish off two loaves before they have even had a chance to cool.
It freezes well if you can manage to get some wrapped up and in bags before it is devoured. Or of course you can share a loaf or two with friends or neighbors.
How to Make Whole Wheat Bread
- warm water
- vegetable oil
- instant yeast
- wheat gluten
- potato flakes (optional)
- all purpose flour
- freshly ground wheat flour
Add enough whole wheat flour to make a soft dough, then knead for five minutes. Shape dough into four loaves and place in bread pans sprayed with non stick spray.Let rise till doubled, then bake at 350 degrees for about 30 minutes or until lightly browned.
Pro Tips for making wheat bread from scratch:
- Use WHITE WHEAT! Hard red wheat works, but white wheat makes a much softer and fluffier loaf. If all you have is red wheat, you can use more white flour and less wheat flour and it will be almost as good. But white wheat totally Rocks!
- Use freshly ground wheat, not whole wheat flour from the grocery store. It is best to use when it is still warm from the grinder. (I have a Nutrimill grinder and I adore it.)
- Vital wheat gluten is what helps keep this bread silky soft, and prevents it from being crumbly. With wheat gluten, your dough will be easier to work with and have an elasticity to it. It also adds a boost of protein to the bread.
- Potato flakes help keep the bread moist, and give it a longer shelf life. The bread is still good without them, but they do make a difference. You can substitute potato flour, or even mashed potatoes.
- Use non-stick spray instead of flour when shaping your loaves. You should have already added enough flour to make a soft dough, so sprinkling flour on the counter will just cause your dough to absorb more flour, resulting in a drier loaf.
Why is my whole wheat bread crumbly?
If you use this recipe and your wheat bread turns out crumbly, it is usually because you added too much flour. Wheat flour absorbs moisture, so if you add too much it will result in a crumbly bread. You want to add just enough flour to make a soft dough that you can touch without it sticking to your hands.
The second reason whole wheat bread is sometimes crumbly is because it has been overbaked. Watch it closely. It may take a few tries to get the timing exact with your pans and your oven, but the more you make whole wheat bread, the easier it is to make a perfect loaf!
Can I freeze homemade bread?
Is whole wheat bread good for you?
Whole wheat bread is much healthier than white bread because it hasn’t had all the nutrients stripped out of it. It is a good source of fiber, and also contains protein, iron, B vitamins, and other minerals. But it should still be eaten in moderation.
- Whole Wheat Zucchini Pancakes
- Tasty Whole Wheat Muffins
- Whole Wheat Oatmeal Chocolate Chip Muffins
- Whole Wheat Blender Pancakes
MORE AMAZING YEAST BREAD RECIPES:
Whole Wheat Bread Recipe
- 5 cups hot water
- 3/4 cup oil
- 3/4 cup honey
- 2 Tbsp SAF instant yeast
- 1/3 cup wheat gluten
- 1/3 cup instant potato flakes
- 2 cups white flour
- 4 tsp salt
- 12-13 cups freshly ground wheat flour
- Spray four 8 1/2 x 4 1/2 inch loaf pans with non-stick spray; set aside.
- Mix water, oil, honey, yeast, gluten, potato flakes and white flour in a Bosch mixer. Add salt and 4-5 cups of whole wheat flour, beat till smooth. Let sit for 20 minutes.
- Add enough whole wheat flour to make a soft dough, then knead for five minutes in the Bosch.
- On a counter sprayed with non-stick spray, shape dough into four loaves. Place in prepared loaf pans.
- Let rise till doubled, (30-60 minutes) then bake at 350 degrees for about 30 minutes or until lightly browned.
- Brush tops of hot bread with melted butter if desired.
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See all my BREAD RECIPES.