Simple Whole Wheat Bread
PLEASE SEE MY METRIC CHART ABOUT THE FLOUR. Make sure the egg and oil are at room temperature and be sure to aerate your flour before measuring. No mixer? Just mix it in a bowl by hand but knead longer, about 150 turns. (This recipe also works with all white flour) - Jenny Jones
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 1 hour, 30 minutes
Makes: One loaf
Ingredients:
- 2 cups (240-260 g) whole wheat flour (Aerate Flour Before Measuring - See How)
- 1/2 cup (60-65 g) bread flour or all-purpose flour
- 2 teaspoons (1 packet / 7g) instant yeast (or active dry yeast)
- 2 Tablespoons sugar (or honey but add honey after the milk)
- 1 teaspoon salt
- 1 cup (240 mL) milk (reduced fat or whole milk), heated to 120-130° F for instant yeast (or 110-120°F for active dry)
- 2 Tablespoons (30 mL) olive oil (or any vegetable oil)
- 1 egg
- about 1/4 cup additional bread flour
Instructions:
- Place flours, yeast, sugar & salt in a large mixing bowl.
- Stir in milk, followed by oil and egg.
- Beat on high for 2 minutes.
- On low speed add about 1/4 cup bread flour until dough forms a mass.
- Place dough on floured surface and knead 50 turns.
- Cover and let rest 10 minutes.
- Shape dough into a loaf and place in a greased 8 1/2 x 4 1/2 x 2 3/4-inch loaf pan.
- Cover with a towel and let rise in a warm spot until it’s one inch taller than the pan, about 35 minutes.
- Meantime, preheat oven to 375° F.
- Bake for 30 minutes. After the first 15 minutes, I cover the top of the loaf with a foil tent to prevent over-browning.
- Remove immediately from pan onto a cooling rack. Let it cool at least 10 minutes before slicing.
Problems with this recipe? Click here.
Want to Eliminate the Egg? Try my easy honey wheat bread.
Prefer Rolls? Click here for the recipe.
Want Sandwich Buns? Click here.
Love this recipe, it is fool proof when I make single loaves but I would like to quadruple the batch, has anyone done that? I am thinking I will quadruple all the ingredients except the yeast, that I will only double. Does this sound like it will work? I have a fabulous Bosch mixer so mixing this much dough won’t be a problem.
Nice recipe, but mine had almost burned edges. I tented at 12 minutes in used an aluminum non-stick pan greased with butter, cooked exactly as shown. I did add about 1/2 cup of walnuts and 1/2 cup of dried cranberries. Yes, I aerated the flour.
What did I do wrong?
I’d check my oven temp first. 350°F with a conventional oven; 325°F with a convection oven. If that is correct, I pull my loaves when they reach 195°F.
……..195°F internal temperature
Such a great and easy recipe! Made it with my three sons, 8 and under. Other then letting it rise a little longer then suggested it turned out sooo good! Making more asap 🙂
Has anyone figured out the nutrition info for the Simple Whole Wheat Bread?
I JUST PULLED 2 LOVES OF SIMPLE WHITE BREAD OUT OF THE OVEN A BIT AGO. THEY LOOKED SO NICE ,AND IT IS REALY GOOD. GLAD I TRYED IT ,EASY TO MAKE ,MAKE SURE YOU FOLLOW JENNYS DIRECTIONS THANKS JENNY!!!
Really excellent bread. I used the bread machine on “dough,” pulled the raised dough out of the machine, kneaded for about 10 turns and let it rise for about 15 minutes. Perfect and so easy.
I might try substituting a flavorless (grape seed) oil for the olive next time. I added 1/4 cup of toasted walnut pieces. First, I tossed them in flour so they’d mix in well from the start of the recipe. This amount of mix-in did not change the crumb and did add texture and flavor. Has anyone tried using melted butter instead of oil?
So easy. So good.
I just wanted to stop in to let you know how much I’ve been enjoying making bread with your recipe. It has become my “master” recipe since I’ve started milling wheat berries into flour at home. The gram measurements are very helpful. The bread is wonderful. I add vital wheat gluten. I’ve had success adding in a handful of chopped, toasted walnuts, and I’ve had good luck substituteing kamut for part of the wheat flour. Very pleased to have found this recipe. Thank you for posting it!
Hi Ashley,
I have the 2 additional ingredients from your comment and very interested in incorporating them. How much of each did you use of the vital wheat gluten and the kamut that you subbed? Thanks in advance!
This is by far the best and easiest loaf of bread I’ve ever made. I’ve tried many recipes over the years with varying results. Hardly any kneading and a quick, beautiful rise. The texture is incredible. I brushed it with egg white and sprinkled with everything bagel seasoning before baking. I will make this again!
I’ve been baking bread for 46 years, looking for a good tasting whole wheat recipe pretty much that whole time. My search has ended – this recipe ticks all the boxes: *very* tasty, easy to make (both process and time-wise), and excellent crumb.
I do use my kitchenaid for the whole process (we’re best buds 😉), with just a few turns on the bread board. Brush with egg white mixed with a bit-o-water & generously sprinkle with everything but the bagel seasoning. My Breville mini-oven is convection so I cook it on 350*. Wish I had this recipe when the kids were still home (but lucky me, my wonderful DIL is now making this, as well as the great crusty rolls from this site).
When making your bread should I adjust the oven temperature if using dark pans? Every time I make it it my whole wheat seems hard and darker on bottom half
This is the second time I have made the whole wheat bread. The first time it turned out great. This time it barely rose. I did proof the yeast and it was good. I used an instant read thermometer to get the right temp. The ingredients were at room temperature. What did I do wrong?
I had similar problem. I decided to let it rise on a warm stove for another hour and it made it to 1″ above the top of the pan. However by the end of the bake it didn’t get quite the additional rise that Jenny’s did.
Wow, me too. The first time I made it, it was perfect. I’ve made it 3 additional times and each time I don’t get a good rise and the edges even get too brown, almost burned. I always make it exactly as written.
Can you use the bread machine on the dough cycle to make the dough?
Yes you can use a bread machine to make the dough. I did and it worked great.
Just took loaf from oven……..ease of preparation….perfection all around. I am a happy camper. Will refer to your website for all baking ideas moving forward
Fabulous recipe! Doubled. Experienced bread maker, so made adjustments as I was kneading for flour amount. Needed a wee bit more. I don’t often come back to the same website for recipes. But the ones I have tried from yours, prove to me that Jenny can indeed cook! Thank you!
Instead of wheat flour, can bread flour be used instead?
Jenny you can cook! I made this bread exactly as stated. This was my 50th plus loaf, and all previous recipes I tried turned out too dense and did not raise well. This recipe was the most fluffy, moist, high rising loaf I have ever made!!!! Needless to say it was quick too!
Really good bread. Like that the recipe is for a single loaf. Great taste, texture and does not break up when sliced. Easy to make.
This was the easiest and best bread i have made yet. tried several different recipes before and they were acceptable but this was by far the best. have given bread to friends and family because it is so easy and always turns out great. Never worried that they would not like it.
Was wondering if you have a recipe for Buckwheat Bread?
Should I use a double recipe to make bread in a wide pan bread?
Hi, this recipe sounds great, but I am a bit confused. The recipe here says to use an 8×5 pan, but the video on YouTube shows a 9×5 pan. So, which one should I use? Thanks.
Either size will work.
Hi Jenny,
Thank you for the wonderful recipe! The bread turned out soft and fluffy. But my bread had a weird smell. Not sure what was it from. Also, my bread stick at the bottom and didn’t come out easily from the pan. I had to run a butter knife and it resulted in a crumbly bread. I think with few trails I would perfect! this recipe. Before trying again I would like to fix these issues. Appreciate your time and patience if you could advise me here.
I made the recipe with white flour since I ran out of wheat. Came out beautiful and delicious. Did you spray your pan? Also give it a few minutes before you take it out of the pan.
We made this bread with our 13 year old son who likes everything from baseball to baking.
As a typical 13 year old boy, his favorite food group is breads and rolls!
We loved this easy to follow recipe and really enjoyed the bread!
Thank you!
Made this with my 8 year old. We doubled the recipe and used 50% white 50% whole wheat flour. It turned out perfectly!
This is a very good recipe for a beginner. I definitely recommend following the recipe as exactly as possible. My bread turned out slightly crumbly so I think I over floured it during the kneading process. Otherwise it was perfect. I am excited to begin making this every week to get better at breadmaking!
I made Jenny’s whole wheat bread today and it is the best whole wheat bread recipe that I have ever made. It is simply delicious. Thanks Jenny. Yes you can cook.
I am so thankful to have found this recipe! It is by far the easiest Wheat Bread recipe I have ever tried! I made a loaf for my in-laws and then at Christmas I made a loaf to go with the meal. My grown kids loved it so much I made them each a loaf last week and dropped the loaves off for them as a surprise! I am making a loaf now for my husband and I. Again, thank you for making the recipe so easy to follow. 😉
Cheese bread! Kneaded roughly one cup of shredded old cheddar cheese into one loaf for my teenage boys and it was a tremendous hit. Fabulous whole wheat bread as per the exact recipe with many ways to adjust if you so desire.
Thank you for the recipe,
Kim
If I want to make 2 loaves do you double everything, even the yeast?
You don’t need to double the yeast. I make two loaves all the time, and two heaping teaspoons of yeast is enough to rise the loaves. If you had more yeast, it might change the taste.
I made 2 loaves last week and made them separately and let them rise together. I had no idea I could make them together by doubling the ingredients! Thank you for the tip on the yeast ♡
Thanks, Jennie. …… for a simple to make, delicious loaf with clear directions &
helpful hints.
I have to say I was skeptical. I’ve been baking many years and the past few years, I have become more “scientific”. But what I have come to realize is that “scientific” isn’t necessarily better. I was tempted to knead the dough with my fancy mixer, adding flour as necessary. But I hate it when people change a recipe completely… and then comment on it not working! So I decided to just go with it. I followed directions, exactly as written. Awesome results! I can tell you that science complicates things!
Boy, isn’t that the truth! I’ve toiled over many an overnight bread recipe only to be disappointed with the finished product.
Wow, Jenny! This bread turned out beautifully! I’ve been searching for a nice wheat bread recipe that doesn’t include honey. This is it!
Very simple to make. Your directions are easy to follow. And I especially like that it makes one loaf. Thank you for sharing this with us!
Can you substitute buttermilk for the milk and if so would I need to add baking soda?
I made this bread yesterday for the first time. It will not be the last! It came out great. Thanks for a terrific recipe and technique.
Just wanted to leave a comment: I love making this bread too! If you like grilled cheese sandwiches try using two slices of this bread and slice up some Old Cheddar Cheese (“real” cheese, not American cheese!). You will be amazed! Slices of this bread also make really good French toast and takes it up a notch!
Thanks again to Jenny!
I’ve been making this bread every few days for my hubby’s lunch for months, & we LOVE it!! This is absolutely the best recipe I’ve found for sandwich bread, so glad I found you, TYSM!! 💟🍞🧈
I’ve made this bread twice now and it is delicious but…the second time it seemed a little dry after baking and when you cut a slice, it tends to fall apart, especially if you cut a thinner slice. I did aerate the flours before measuring. Any ideas?
Weigh ingredients forr consistent results. I also do an egg wash for a nice brown sheen. I love this recipe always makes delicious bread. Works great as a white bread recipe too.
That used to happen to me as well. I was doing the final rise in a very warm spot and I was always happy to see how much it would rise. Well over the inch recommended by Jenny. After reading other references, I realized it was over proofed and there was too much air, thus making in crumbly. Pay attention to Jenny’s directions to only rise to an inh above. Know you’ll still get oven spring and the loaves will be great. Also, pay attention to pan size… there is a rhythm to the reason. Bigger pans make flatter loaves.
I usually add 1 ounce of bulgur wheat to this recipe. It adds texture without making it dry. It is important to soak the bulgur in warm water for 60-90 min in advance.
How can I adjust the recipe to fit a 9X5 Bread pan. That’s all I have.
I just follow the recipe as is and put it in my larger pan. The result is a shorter and wider loaf but works out just fine. No problem!
The bread ? is outstanding I love it
I just made the bread and it turned out beautifully. I’ve always had the best results using Jenny’s recipes and I love her great sense of humour. ❤️?
I just made the bread snd it turned out beautifully. I’ve always had the best results using Jenny’s recipes and I love her great sense of humour. ❤️?
This is the best bread! If I wanted to add some seeds (pumpkin, sunflower, sesame) is there a special way to do so? At what stage?
Thank you so much for your recipes and videos. Its’ given me confidence in making my own bread!
Hi Stacey. I’ve been using Jenny’s whole wheat bread recipe for about 8 months now; haven’t bought a loaf from the store that whole time. I put in a variety of nuts – mostly walnuts, but also sometimes pumpkin and sunflower. I also add poppyseeds, flax seeds, and sesame seeds. I use different ratios, but try to keep the total to no more than a cup because it thickens the dough. It seems to inhibit the rise a little bit and (not surprising) the bread it a bit denser. But the bread results are really delicious. I am beginning to play around with how to keep the dough more moist and maybe get a better rise (add more milk, rise for longer, cut down on the final 1/4 cup flour, etc.). Not perfect yet but still working on it and enjoying every loaf.
Mark: Try adding a tablespoon of gluten flour.
Absolutely the best recipe ever comes out great every single time
hey.. the video says ungreased loaf pan. the written instructions say greased. I already put it in an ungreased pan. What now?
Help! I cannot find your 90 minute white flour no egg no milk no knead bread recipe. I’ve made before and it was impressive. Especially since I have zero baking experience. I wish my crust was a little thinner. We love you Jenny!
It might be this: https://www.jennycancook.com/make-no-knead-bread-in-less-than-2-hours/
Hello Jenny
Could you tell me what material you use for kneading the dough on please?
Kind regards
Hi Christina,
You can knead on your countertop, on some parchment or wax paper or, if you’re going to bake a lot, you may want to invest in a silicone rolling mat…just google. I have one that has a ruler, several circles (for pie crusts), and some measuring hacks…it’s great! Good luck! ~Anita
I used Rogers Whole wheat bread flour do I need to add all purpose flour? I used a dough hook to knead the loaf it took 2 hours to rise and did not rise up much when baking? Any hints of the problem?
I love this recipe and make it all the time. I would just like to know if you know the carb content per slice? Thanks!
Love this recipe! So perfect. I have it up on my fridge for the quick bread that I want sometimes 🙂 For sure, Jenny CAN cook – and really well!!
I do wonder if I want to skip the egg what will happen – will I need to use more milk or use yogurt instead?? I am going to try using yogurt today instead of egg. Keeping my fingers crossed 🙂
My only loaf pans and made out of glass. One is cobalt blue, one is clear glass. Would the temperature or baking time different?
Thank you.
I use a glass pan and a metal pan. no difference in Temp or time. Google will tell you less heat and time for glass, but I bet to differ. Both loaves looked the same
A new problem, and I don’t see anything in the FAQ…..I have just recently (my last two loaves) started using farm fresh eggs. I really like them, very fresh. They would be classed as either large or jumbo. My dough is now supper moist and sticky. I’m using a full 2 and 3/4 cups of flour and have to add up to another 1/4 cup. Should I continue using 3 full cups of flour or should I try cutting back on the milk to approx 3/4 cup? Or is either way going to produce the same flavourful light and fluffy bread? HELP!
I always use farm fresh eggs and cut the egg to one because of the larger size
Jenny,
No questions, just praise!
Your recipe for simple whole wheat bread is the best ever! I thought I was hopeless when it came to baking bread. I even got a bread machine to help me, but results were very underwhelming. THEN I found your video recipe and voila! I’ve baked my first perfect loaf of bread.
Thanks so much,
Anna
I love this recipe. This is the best bread recipe out there. I hand mix everything so you don’t need a fancy mixer for this if you don’t have one. The first time I baked this, the bread took a very long time to rise. To speedy the process, while mixing everything I turn my oven on for about 10 min and then turn it off. When I get to the step to let the bread rise, I put my bread in the warm oven. I let it rise an inch above the pan. It takes about 25 minutes and it’s a guarantee rise. Then I take it out of the oven and preheat the oven again ready to bake. I also put a bowl of water in oven safe baking dish to keep it moist in the oven. The bread comes out fantastic! So fluffy!! Thank you Jenny for this easy recipe.
Friends, do yourselves a favor, watch the video! I thought “this dough is waaaay too wet. It will never knead,” but in the video you see Jenny knead it (in the most dainty fashion I’ve ever seen, LOL!) And the bread is delicious! This recipe is a keeper!! Thank you, Jenny!
I just have to say that this is a great recipe!!!!!!!! I have been making my own bread for the last 10 months and this is a keeper!! I will be trying more of your recipes! Thank you !
I have tried12 different recipes and none worked. This is now my favorite. I cannot thank you enough. It is the best bread I never had.
Hi, I made this bread it turned out good. Thank you for delicious recipe. I just have2 questions:
1. If using active yeast do I need to ferment it? I did that once but slightly have yeast smell to bread
2. I want to add flex meal and sunflower seeds to bread. When should I add them in the process.
Hi DS. I add seeds and nuts after the two minute high-speed mix stage, before the final dose of flour. Not sure that is the only way that works, but it does the trick for me.
bread didnt rise as fast as you said but it was worth the wait i love it so easy and so good. thank you my last bread could have been used as adobe bricks.
Can i add some finally ground muslix into flour for a twist
Love it! Just like bakery bread! Instead of milk I used Greek yogurt and coconut-almond milk. Instead of 1/2 c bread flour I used self-rising flour. Texture nice, moist and spongy! I accidentally left it in the glass Pyrex bread pan for an hour after out of the oven, but was able to take it out OK. My new go-to bread recipe. Thanks Jenny!
I was failing at making homemade wheat bread until this recipe. I just made it for the first time and it was so perfect even my super picky twin 2 year olds loved it! Followed the recipe to the letter but I hand mixed everything. I highly recommend it.
I love this recipe! It’s so fast and easy! …but I make it VEGAN with Ener-G Egg Replacer. This has been my go to recipe for bread since this pandemic started. My family loves it because it’s so light and airy and makes for an incredible sandwich! I’ll never go back to store bought again. Thank you Jenny!
This was the best bread I’ve ever made. The texture was perfect. The taste was wonderful. One of the easiest breads to bake. Thank you Jenny, I love so many of your recipes.
1st time making whole wheat bread. Turned out great. I don’t normally care for whole wheat bread but this is pretty good: good plain with butter, good toast and good for making sandwiches. I greased my loaf pan and the bread just slid out onto the cooling rack. Thanks, Jenny
Hi Jenny: do you have a recipe for rye bread made this way? Thanks for all you recipes! I enjoy them all?
OMG!!! I made this awesome bread this morning using my new Kitchenaid mixer. The bread turned our perfect. It was so easy to make despite me being nervous of not doing something right. But anyway, it turned out so delicious.
I made the peanut butter cookies several days ago and they’re almost gone. I used crunchy PB and they’re delicious. My next project is making the cinnamon rolls. I’ve been staring at that recipe for weeks.
Jenny…you are my go to for all my new recipes.
Loved it! Bread turned out first time. Great recipe! Thank you.
When in the process would I add seeds? (sesame, sunflower, etc.)
This bread is a standard in our home, best tasting whole wheat I’ve come across, do double batches twice a week!
My bread turned out wonderfully despite no mixer and not aerating the flour. It took longer to rise (55 min.) in order to get it one inch above the side of the pan. It is moist, easy to slice and delicious. I will try it again. Also a great way to use up my whole wheat flour.
Great recipe! Any modifications if you double or triple it?
Double everything but the yeast and it turns out perfectly!
I’ve made both the whole wheat and the white bread. Both loaves turned out great even with hand mixing. The white bread dough was stickier when placed in the loaf pan. Thanks!
I made the recipe and Oh my God it was perfect. The first loaf I added too much flour at the end frappes 1/3 cup instead of 1/4 and used fat free half and half because that is all I had and still turned out. Made a second loaf while I had everything out to share with my daughter and it was even better. The only thing is when I had it on high spend it began to form and did not pour out like in the video. It was already into the kneading stage forming like it does when using kneading attachment. I live at 5500 for so maybe altitude affects the process. Maybe more fluid or less flour at the end. But really does not matter it was perfect. Just more curious than anything. Will be making this regular. Oh I also used Monk Fruit rather than sugar.
How can I keep it from drying out after I cut it. Plastic or just put in bamboo bread box. Thank you
Perfect!!
Made this bread, it came out perfect. I made 2 loaves with almond milk and honey. In one loaf I even folded some raisins and chopped walnuts, the taste was outstanding. It is so good when toasted. Thank You Jenny. Love your videos.
Hi, I really like this recipe. The bread is very light and tasty. However, I just have one issue, my bread rises very well while proofing but after 5-6 mins in the oven it starts to flatten on the top. I would love the round loaf as shown in the recipe but my bread always flattens/deflates in the oven. Please advise..
Try not to over proof, 1/2 inch over the side of your loaf pan.
I love your baking tips, and sense of humor!
I baked the whole wheat bread, looked great smelled great when it came out of the oven, but it stuck to the pan and didn’t want to come out. Had to cut the bottom out.
What did I do wrong?
That happened to me the first time I made it too. I grease the pan now. I know she says you don’t have to in her video but I find it works better.
Non greased pan works for nonstick pans that are not scratched. I used a fairly new Wilson nonstick pan that I gently clean. The pan is still in perfect condition and I don’t have to grease it.
When making any bread now, I tare off a piece of parchment paper closest to the length of the pan. I spray the pan with PAM and press the parchment down into the pan with the extra paper extending above the long sides allowing bread to be easily lifted out of pan. Works beautifully every time. Bread never sticks. Love this bread recipe!!
Try oiling your pan before putting the dough. Also let the bread rest in the pan for a few minutes before removing. Lifting it from the side of your pan with a table knife
We have made this bread weekly for the past month and it never fails. I’ve tried it with almond milk and honey and it was just as perfect as the original recipe. Even my 10 year old who has always hated bread gobbles it up! Thank you! And also, thanks for the laugh at the end. Hahahahaha. Cracked me up!
Wow great job my bread ?is in the oven now u never have to go to the store to buy bread I’m thinking about making bread every week too.
Fabulous recipe! I used active yeast and proofed. Bread is light and fluffy and delicious! Perfect used for sandwiches and makes beautiful toast. The oven spring was crazy! This recipe a keeper for sure!
I have tried a good number of bread recipes over the past few months that use the KitchenAid exclusively and they never turned out quite right and I almost gave up on baking my own bread as a result. I followed your recipe to a T and my loaf came out PERFECT- was so exciting and gratifying. You really can’t beat hand-kneading, it seems! Thank you so much for posting the video as well, that helped me to visualize things better than the plain written out ones.
Just made this, and it looked perfect going into oven but began falling right away and was totally flat and sunken halfway through baking. Is this what happens when it rises too long? (I got a little distracted before baking it.) Tastes good but probably a little more dense than it should be.