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Two slices of wheat sandwich bread on stacked metal plates.

Soft White Whole Wheat Bread (with Yeast)

developed & tested by:

Carissa Erzen
This rustic white wheat bread is made with a little honey or brown sugar to enhance its classic whole-grain flavor. Baked in a loaf pan, the crust stays soft while the inside bakes up airy & mildly sweet.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 3 hours 30 minutes
Total Time 4 hours 20 minutes
Course Breakfast, Lunch
Cuisine American
Servings 12 slices (1 loaf)
Calories 148 kcal

Equipment

Ingredients
 
 

  • 4 cups white whole wheat flour (see note below)
  • 1½ cups warm water (between 100°F to 110°F, or 38°C to 43°C)
  • 2 Tablespoons honey or brown sugar
  • 2¼ teaspoons instant yeast (one packet)
  • 1½ teaspoon salt (use either table salt or fine sea salt)

Instructions
 

  • In a large mixing bowl, mix just the white wheat flour and warm water until you don’t see any pockets of dry flour. Set aside for 30-60 minutes.
  • Add the honey or brown sugar, instant yeast, and salt and mix for a minute. The dough will be kind of stiff at this point, but everything will come together as we knead the dough.
  • On a lightly floured work surface, knead the dough by hand for 8-10 minutes (or 5-8 minutes in a stand mixer) until the dough feels stretchy and isn’t wet or sticky anymore. It might still feel a little tacky, which is normal.
    Sprinkle just a teaspoon or less of flour onto your counter (not directly onto the dough) as you knead it periodically to prevent it from sticking.
  • Form the dough into a ball and place it back in the mixing bowl. Cover it with a clean kitchen towel or dinner plate and let rise in a warm place until it about doubles in size, after about 2 hours. (I like letting my bread rise in the oven, turned off, with the oven light on.)
  • Grease a 9-inch by 5-inch (23 cm x 13 cm) loaf pan. Set aside.
  • On a clean work surface, shape the dough into an oval. Gently spread the top edges of the dough down the sides and underneath, to create tension on the top. All the seams or edges of the dough should be tucked underneath, directly in the middle.
  • Place the dough seam-side-down in the greased loaf pan. Cover the dough again with a towel and allow it to proof for 30 minutes to 1 hour in a warm draft-free spot. The dough is done proofing once an indent made by your finger into the dough springs back after 2-3 seconds.
  • Preheat the oven to 375°F.
  • Bake the loaf for 35 to 40 minutes (turning the loaf pan 180 degrees after 15 minutes), or until it's brown on top and sounds hollow when tapped. Allow the loaf to cool for 10 minutes, then remove it from the loaf pan. Allow it to finish cooling on a cooling rack for at least 1 hour before slicing. Enjoy!!

Notes

  • White Wheat Flour: I like King Aruther’s Golden Whole Wheat Flour since it’s high-quality and relatively easy to find in grocery stores, or you can buy it online. 
  • Storing: Store fully cooled bread in a paper bag or kitchen towel at room temperature for several days.
  • Freezing: I like to bake two loaves at once then store one in the freezer for later, wrapped tightly in plastic wrap then in aluminum foil. 

Nutrition

Serving: 1 slice (of 12)Calories: 148kcalCarbohydrates: 31gProtein: 6gFat: 1gSaturated Fat: 0.02gMonounsaturated Fat: 0.1gSodium: 294mgPotassium: 68mgFiber: 5gSugar: 2gVitamin C: 0.01mgCalcium: 30mgIron: 1mg
Keyword white wheat bread
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