Easy Whole Wheat Bread

Simple Whole Wheat Bread

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

Simple Whole Wheat Bread


  • 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


  1. Place flours, yeast, sugar & salt in a large mixing bowl.
  2. Stir in milk, followed by oil and egg.
  3. Beat on high for 2 minutes.
  4. On low speed add about 1/4 cup bread flour until dough forms a mass.
  5. Place dough on floured surface and knead 50 turns.
  6. Cover and let rest 10 minutes.
  7. Shape dough into a loaf and place in a greased 8 1/2 x 4 1/2 x 2 3/4-inch loaf pan.
  8. Cover with a towel and let rise in a warm spot until it’s one inch taller than the pan, about 35 minutes.
  9. Meantime, preheat oven to 375° F.
  10. Bake for 30 minutes. After the first 15 minutes, I cover the top of the loaf with a foil tent to prevent over-browning.
  11. 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.

Simple Whole Wheat Bread

Didn't Turn Out? Other Questions? Find Answers Here.

Can I Make It Without The Egg?

I tried it without the egg and the dough was too dry. I suggest you try my Honey Wheat Bread, which is very similar (& quick) but has no egg.

My Dough Didn’t Rise.

  • Your liquid may have been the wrong temperature. Using an instant read thermometer is the best way to know it’s correct.
  • Your yeast may not be fresh and should not be used past the expiration date. Even with a good expiration date yeast has a short shelf life once a package is opened. Even with the small packets, once it’s opened, yeast should be tightly sealed and kept in the freezer, not refrigerated.
  • You used the wrong size pan. Using a larger pan than is noted lets the dough spread sideways instead of rising upwards.
  • You changed the recipe. It’s important to follow the recipe exactly, paying attention to every detail.

My Dough Was Too Dry.

  • You did not aerate your flour before measuring. Flour always settles in the bag or container and must be aerated before measuring; otherwise, you will be using too much flour. To aerate flour, using a large spoon or spatula, stir the flour around to incorporate some air.
  • You measured the flour incorrectly. To measure flour, use a flat-topped measuring cup, gently spoon the aerated flour into the cup until it’s mounded above the rim and level off the excess with the back of a knife. Do not tap the cup or the container of flour.
  • You used a different flour than stated in the recipe.

My Dough Was Too Sticky.

  • You used too much liquid or not enough flour. Use a cup specific for measuring liquids, have it on a flat surface and view it at eye level to make sure your liquid is at the correct line.
  • You sifted the flour before measuring, which would cause you to use less flour than required.
  • You used a different flour than stated in the recipe.

1,482 Comments on "Simple Whole Wheat Bread"

  1. Kiki

    Perfect recipe even for a novice like me. So fast I can make it at night while dinner cooks so we have bread to make lunches in the morning!

  2. Nancy R

    This is a great, quick recipe! I’ve made it twice and getting ready to make it again. Is my go to from now on!!! Love it!!!

  3. Cathy

    How would I cook using mini loaf pans? Time frame? Same heat, I assume? Also, what about adding seeds?

  4. Kara

    Hi Jenny,

    I am wanting to make this recipe for a 12 in long pan rather than 8. Do you have an alternative with those measurements?

  5. AB

    Hi Jenny, if I want to increase to three eggs how will I alter the recipe. Do I keep less milk or less oil to keep the same quantity and consistency.

  6. Rachele

    I just started milling my own wheat berries to flour and making bread 🍞 as of January 2024.
    I’ve tried half a dozen different recipes which were good, but yours has been the best!!💜
    My 2nd loaf I used powdered milk and warm water instead of regular warm milk.. it worked great!
    My 3rd loaf I used the powdered milk, warm water and used all freshly milled whole wheat flour (no white flour at all).. it was great too!!
    My next loaf I think I’ll try honey instead of sugar 😉!
    BTW, I found you on YouTube.. Thanks for sharing your recipe and for the laughs too!! It took me rewatching your video a few times before I realized why you seemed so familiar.. I used to watch your talk show years ago! 🥰

  7. TheDadHomeBaker

    I loved the bread which came out. An absolute delicious delight. The only thing that was different for me was the rise time which was an astonishing 2.5 hrs. If you have any suggestion as to what I can do to improve it then please do as I am going to make breads many more times using this recipe.

  8. Samantha W

    This is the best bread recipe I’ve ever tried, thank you so much!

  9. Sue

    Hi, can I just double everything for two loaves?

  10. Mike

    Can I use a stand mixer with a dough hook? If so, what speed and how long would I knead the dough. I am new to this, but really enjoy baking our own bread.
    Thank you!

    • M

      I make this bread all the time in my stand mixer. Kitchen aid 6 qt
      Knead on speed 2 8 minutes

  11. Vicky

    Hi Jenny!

    I love this recipe! It’s easy and I’ve always had good results with it. If I were to let the bread rise overnight in the fridge, would I need to make any changes to the recipe?


  12. Anne Aleck

    Hi Jenny my bread did not turn out and I also used 1 cup of whole wheat flour and 1 cup of AP Flour and 1/2 cup of whole wheat flour and I used a 14×4×5 pan and I would like to be able to make bread using this pan but it does not have the cover as a Pullman pan does also I’ve read many comments on here and you didn’t answer none of them and that bothered me a lot so Why don’t you answer our questions ??

    • Jenny Can Cook

      I’m not sure what your question is. What can I help you with?

      • Azhotmom

        Yes, this question made no sense lol. I have made this recipe dozens of times and it turns out perfectly every time. However, if you don’t know the basics of how to make bread (like you don’t know how to tell when bread looks “smooth & elastic” or “double in size”), then your bread will often not turn out. I love Jenny and I thank her for this awesome recipe!

  13. Patty

    Finally! The PERFECT Whole wheat loaf! My house smells so good!!

  14. Liana

    I’ve always wanted to bake my own bread and buns but never found a recipe that turned out. I just don’t know ‘dough’ very well. But I actually saw your video on how to make a loaf of bread in 90 minutes. Once I tried your method and recipes I have had great success. I don’t have a stand mixer so I do it all by hand and it comes out perfect. So glad I found your site Jenny – it has been fun to try your different recipes and I’ve even branched out a bit now and started adding my own seeds and grains to the whole wheat bread recipe. Thanks for making it fun!!!

  15. Anne

    Brilliant recipe! Took 36 minutes to bake to perfection and achieve internal temp of 209 degrees. Perfect temperature for done bread. I did not need to cover. Perfect browning.

  16. Sadie

    With so many comments already, it’s almost redundant to leave another one. This recipe is a gem. For very little effort, you’re rewarded with a picture-perfect loaf of whole wheat bread that makes excellent sandwiches and toast. I’ve made it with both rapid rise yeast for a short rise time, as well as with instant yeast and a longer rise time. There was very little difference in the end result. The crumb on the loaf made with instant yeast was a bit more moist and made better toast. I mix and knead the dough by hand.

  17. Matt

    I used water instead of milk and it came out great!

  18. Ellie

    How long will the bread last? Will it last for a week? Thank you. 😍

  19. ED

    I’ve made this bread several times and have great results. I live at 5000 feet and it usually takes over an hour to fully rise, As an alternative, I add 1Tbs of cinnamon and a hefty cup of raisons. It turns out great and my wife loves it.

  20. Barbara

    I have made this bread several times with excellent results using King Arthur regular whole wheat flour. Yesterday I made it with KA white whole wheat flour that I had never used. The “use by” date was July 2022! But I tried it anyway to avoid wasting the flour. The bread came out great. It is moist and flavorful. So the white whole wheat flour worked beautifully.

  21. Angela Guynn

    Hi Jenny! I love your recipes and the simplicity of them. I recently found out I’m allergic to eggs and cows milk. Can u give me any suggestions for substitutions that would work for your whole wheat bread? Thank u!!

    • Ruth

      I would try almond milk and I think you could get away with not using an egg at all. They do have egg replacers but I can’t remember right now what the are but you could put egg replacers in a search.

    • Dawn

      You can make flax eggs with water and ground flaxseed with a 3:1 ratio (3 tbsp water, 1 tbsp flax meal). Stir, let sit for five minutes.

    • Winnie

      I have not made this recipe yet but my go to bread recipe uses water, no egg, and it’s delicious.

  22. Pat

    Simple whole wheat 90 minute watched video you tube used quick ruse instant yeast. Took about an hour and half to rise 1” above 9×5 pan followed all directions used non stick pan but slightly faintly buttered the pan bread came right out . I was afraid not to grease pan . Looks great . Haven’t tasted yet . I don’t know why it took so long to rise?

    • Ruth

      Mine didn’t rise even to the top of the pan but I went ahead and baked it anyway. During baking it rose another small amount just barely to the top of the pan so I ended up with a short loaf but that short loaf is amazing. The texture of it is awesome both in appearance and touch. I am going to make another loaf tomorrow and let it rise longer to see what happens

  23. KS

    Can you freeze the bread??

    • Bob in Canada

      I just made 2 loaves…..sliced them …then seperated in half loaf packages for freezer. I do this all the time it freezes great. My flour used is all-purpose white & all- purpose whole wheat…(Canadian) I use half & half. All purpose is same as USA.

    • Reed

      Yes. I usually bake two loaves and freeze one. That way I don’t have to bake as often. Just let it come up to room temperature before using it.

  24. VG

    Hi, Thanks for bread recipe. Could you please let me know how to store bread for 1 week?

    • Reed

      The bread keeps well in the refrigerator. It won’t last a week sitting out on a counter.

  25. Gloria

    Can I make this bread in my mixer with a dough hook.How long do I knead the dough with it

  26. Premila

    Hi Jenny,
    My husband found this recipe and now I am hooked. Never thought bread making was such a breeze. Looking forward to trying out the other recipes of yours.

    Thank you

  27. Wendy

    It’s the 1st time I have made bread ,this recipe was so easy to follow and the results was great I will definitely be making it again . Thank you Jenny.

  28. Harry

    What is the nutritional content of the bread ? Carbs sugars ect.thanks

    • Char

      Oh you can plug the recipe into a nutrition calculator

  29. Brandon Bua

    Hi Jenny, I made this whole wheat loaf and love it, thank you! The only question I have is if it’s supposed to be so crumbly? Without toasting, it’s seems to crumble in the center of the slices and doesn’t seem to have the elasticity that I’d expect. I followed your recipe but I was wondering if you’d have any suggestions?

    • Shar

      I used to have that problem also and then I start rolling the dough out with a rolling pin and then rolling it up to put in the pan. That took care of the crumbling in the center.

  30. Lisa

    I only have 9 inch pans. How can I alter the recipe to get a good loaf? I made it and put it in the 9 inch pan and it did rise as it should have. It tasted wonderful just not sandwich high.

    • Char

      I usually use 9×5 loaf pans too. It works fine for me. I did notice that that whole wheat bread took forever (1 hr, 50 min) to rise to an inch above the top ( compared to the white!) So maybe you should let it rise a bit longer to get more height. Good luck!

  31. JH

    WOW was this easy and yummy. I did proof my yeast first in a half cup of warm water with the honey. I always do this to assure my yeast is alive. Because I added more liquid I increased the flour by 1/4-1/2 cup. It turned out perfect. To the point that I made five loaves. Thank you for sharing this recipe. I can’t wait to make this again.

  32. Briana S.

    Love this recipe! I just got a new XL loaf pan. It’s a 10×5 (1.5 pound). Would I just double your recipe and pop it in? I’ve read 4 cup recipes are best for the pan size. Could you give a newbie baker some pointers? Thank you!

  33. Wendy

    What could be used in place of egg?

  34. Donna

    I made this bread and it turned out great. Just wanted to know if I can use low fat buttermilk instead of regular milk?

  35. Diane

    I baked this recipe last night. Well, 5 stars! So easy, so fast to do and so delicious. Thank you.

  36. Mary

    I love the bread as well as everything else I’ve tried but my bread tends to stick at the bottom of my Pyrex loaf pans so my loaf doesn’t always look so nice. Am I not using enough oil, should I flour it also? Help please.

  37. Janice

    Love your recipes!
    Do you know calories for the whole wheat bread?

  38. Emily

    Can this recipe be done in a bread machine? If so, do you modify it somehow?

    • Ann

      You may be able to adapt this recipe to your bread machine. Let’s compare the amount of ingredients to the recipe from your bread machine booklet. Maybe the ingredients amount is too much for the size of your bread pan machine.

  39. Macie Benjelloun

    This recipe is amazing! Can’t make enough of it!

  40. Kathy Jager

    Hi, there isn’t any info on either this recipe or the white bread recipe on how long to knead it with a stand mixer, it just says to knead 50 turns, could you give me the correct info.?

    • Jenny Can Cook

      I’m sorry but I have never used a stand mixer; however, I did find some good information from Kitchenaid: https://www.kitchenaid.com/pinch-of-help/countertop-appliances/how-to-knead-dough-by-hand-or-machine.html

      • Kathy Jager

        Hi Jenny, sorry, I watched your video after I posted this question and realized that the 50 turns were instead of using the stand mixer to beat the egg/banana mixture, I misunderstood the directions. It is the best bread recipe I have made so far and I will post my picture. Thanks, Ksthy

    • Sharon

      Using a kitchen aid speed 2 and knead with dough hook about 8-19 minutes. You will know it’s ready when it’s springy or you can do the window pane test (google this)

  41. Charlotte

    Made this today, and i doubled the batch to make two loaves. I used Honey and found that i had to add a lot more flour than the recipe calls for to get the dough to the right consistency. They rose beautifully, and i baked them in 9×5 pans since i used extra flour and figured the loaves would be a bit bigger anyway. I brushed the tops with milk before baking and sprinkled on sesame seeds. Looks great, smells wonderful. Can’t wait to cut into it!

  42. Nat

    I totally forgot the sugar or honey in my case and it is in the oven baking as I write this note?? Can I pour honey on the bread when I take it out or just use honey and butter to spread a slice? Nat

    • Sav

      The purpose of the sugar or honey would be to feed the yeast during the proofing, not really to add sweetness. There are sugars in milk so it can assist the yeast but it helps to add sugar for the yeast to feed off. Adding it on top after it is baked won’t do anything bur change the taste. The loaf may turn out fine but probably won’t be as soft or fluffy. It may also turn out like a brick. I’ve never forgotten to add sugar.

  43. April

    I used maple syrup instead of honey or sugar (what I had on hand). And used almond milk. Came out divine! Super yummy moist and delicious, my 2 year old ate it up!

  44. rsp

    I mixed the dough and refrigerated it overnight; took it out in the morning, let it rise (about an hour because it was cold from the fridge) Voila, fresh baked bread for breakfast, If you rise early enough, you could do the whole thing before breakfast, but it was easier to have the dough made, and to get ready for the day while the bread is rising and baking.

  45. Cathy Taylor

    Can you double the recipe to make 2 loaves?

  46. Julius

    Hi, your recipe calls for 2 cups (240-260g) og whole wheat flour. 1 cup of whole wheat flour is actually 113 grams, so 2 cups would be 226 grams not 240. 1 cup of APF is 120 grams. So which measurement should I use? 226g for whole wheat flour? Or 240g ? Thanks

    • Julius

      Ok… I baked it… probably over thought the recipe.. adjusted the flour amount and matched what you posted in your video… turned our pretty good. It didn’t rise as much as I liked… but it turned out great!!!

  47. Reed

    I’ve made this bread about half a dozen times now and I couldn’t ask for better homemade whole wheat bread recipe. I love it! And it’s not difficult to do. Most of the time my dough needs a short rise but that could be due to the hot humid weather. It always bakes up beautifully. Thanks for a terrific recipe!

  48. Josh


  49. DRoss

    For some reason, I can’t get the rise in the bread pan. I can’t figure out what went wrong, as I followed the recipe to a T. This is only my second time trying to make bread. My first attempt was a different recipe (although similar), and it worked out perfectly.

    • Julia

      I like to mix the yeast, milk, and sugar together and let it foam before adding it to the flour and salt. Some yeast needs to be activated in liquid before added because it is coated in a kind of ‘shell’ (needs to be dissolved). It’s also a good way to make sure your yeast is still good. You could also try proofing the dough for an hour or so before shaping it and then let it rise again in the loaf pan. Hope that helps!

      • Charlotte

        Yes! i always mix the yeast in the liquid and let it get foamy- a good 10-12 minutes. I dont like the idea of the little grains of yeast not getting dissolved/activated

      • Anai

        Yes i agree. I made this recipe- one with active dry yeast and one w/ instant. The loaf with the active dry yeast ended up with granules of undissolved yeast in the loaf. While the loaf w/instant yeast was perfect. So if anyone wanted to use active dry yeast, dissolve it in liquid first then mix it to the rest of the ingredients.

        • Ruth

          I’ve never made bread just putting the yeast in with the flour, I’ve always put it in the warm liquid with sugar then added it. Maybe that’s why mind didn’t rise enough. It still turned out awesome. I’m making another loaf tomorrow and I’ll put the yeast and sugar in the warm milk and let it stand for a few minutes then add to my flour. Thank you for posting this because I hadn’t really thought about this part of the recipe

  50. Jenni

    I followed your recipe and my bread turned out pretty good considering it was my first attempt at bread baking. It did need a little more time to rise than the recipe showed, but no problem there–that gave me more time to clean up the mess! I used my stand mixer to mix the dough and like you, I ended up kneading by hand (which was kind of fun anyway).

  51. Darren

    HI Jenny,

    First off you are AWESOME and your recipes are always a hit at my home.

    Today I made your Whole Wheat Bread with a twist, I added 1/4 cup of Organic Super 6 Seed Mix to the dough, it is phenomenal and really very healthy.

    I made toast with it then topped it with Crunchy Peanut Butter and Honey, Citron and Ginger Marmalade, orgasmic!

    Keep up the great work Jenny

    xoxo ~ Darren

  52. PAULA

    JENNY….I am so thankful to have your informative and fun videos and healthy rock-solid recipes.

    Made a double-batch of your Simple Whole Wheat Bread today.

    Liked the addition of a small amount of honey in your recipe (many recipes use 1/4 to 1/3 cup). I only had MOLASSES on-hand, so used that, with 1 TSP INULIN to make sure the yeast had a good boost.

    Checked that “middle of loaf” internal temperature registered 190 degrees on a quick-read thermometer before taking out of the oven. The crust turned out perfectly toasted with a crumb that is subtly sweet and even-textured, perfect for toasting and sandwiches. YUMMMM…

    I am so grateful to have YOUR HEALTHY rock-solid recipes and informative, FUN-TO-WATCH videos. WHAT??? YOUR GETTING MARRIED????……

  53. SN

    I am new to making bread. My bread fell while baking. What did I do wrong?

    • Ruth

      Maybe your yeast was dead…either expired or the liquid you put it was either too hat or not warm enough

      • Rose

        I used shelf stable milk, did not heat it up. Also used powdered egg mixed with 1/4 c of milk. Made 2 separate breads… both rose and turned into a delicious treat for us. I used my stand up mixer to do all the kneading at 3 for 8 minutes.
        Thank you for a great tasting bread!!

    • Joyce

      No worries my dear, you just let it rise too long. About an inch over the rim of the pan, seems about perfect.

      Happy baking!

  54. Kay

    Thank youJenn for this amazing recipe. It’s my weekly “go to”, “got to have” bread and it really last long in the refrigerator. I make it for my family and friends. So easy and delicious.

  55. PamP

    I’m vegan so used almond milk and it turned out great. My go to wheat bread.

  56. Kathy

    Jenny what is your daily diet and routine you look so great. ..need motivation..I’m 53 overweight and bloated.. needs to change now

    • Lori

      I know that your comment was to Jenny, but I am 58 and lost 100 pounds in the last year. I too was overweight and bloated. I loaded up on vegetables made meat a small side and cut alcohol out completely and started walking started with just two blocks down and back. Well that is my story I wish you well on your journey!

  57. Katie

    I have made this three times, with success each time. It is my go-to bread recipe for perfect sandwich slices. I have made your other dutch oven bread which is great too, but I really like this for my daily bread and I don’t plan in buying store-bought bread again! Thanks for making an easy recipe for this newby to baking (new since Covid times)!

  58. Jill

    It was kind of blah. My husband thought it was too sweet, I just thought it had no flavor. It was moist and the crust was good. Very dense. I’ll keep trying!

    • Russel

      Sugar and or honey make things sweet. Neither is requred to bake bread. Reduce the amout of suger or just leave it out entirely.

      Knead whole wheat dough like it owes you money. It will rise better and therefore be less dense. In addition, you can substiture white flour for some or most of the whole wheat if you prefer.

      The great thing about baking is you can have it your way. Adjust recipes to your liking, but make small changes at one time. Also, the more often you make a recipe, the better you will get at it.

      Happy baking,


      • Beverly

        Hi Russel, In a previous note you said you doubled and tripled this recipe. You you just double or triple the ingredients?, And do you let it rest longer?

        Thank You

      • Stephen

        HI, what does the white all purpose flour add to just using whole wheat for the entire recipe?

      • Stephen

        HI, what does the white all purpose flour add to just using whole wheat for the entire recipe?

      • Jess

        Does using a mixer make it come out better? Tried doing it all by hand, but the dough was like Crazy Glue and stuck to everything. Lost about 1/4 of the mix, and therefore ended up with half a loaf of bread. Happened twice now which is really disappointing, because it came out well and tasted delicious.

  59. Jenny

    I tried this for the first time today. As I was on high speed mixing my dough was not moist at all, very clumpy. I followed directions and have brand new yeast. As I continued to make, it did not rise hardly at all in ball nor pan, even after baking. I hope it tastes good, just took out of oven. Will follow with comment on how it turned out after the 10 minute wait time.
    If you were to make this into mini loafs , my pain has 8 mini loafs in it, how long would the baking time be?

    • Jenny

      After tasting it, I can say it tastes like its not done. It’s not doughy but the taste is off and the texture looks like it’s not done. Not sure why it did not work out for me.

      • Cowscatsdogs

        My opinion: To eliminate wondering what is happening inside my loaves while baking, I now use a digital thermometer… when I see 190-195-degrees, it is just perfect for me. This beats judging by look, or by tapping on the top crust.

    • Russel

      It’s just my opinion, but 10 minutes is long enough to wait to take bread out of the pan, but way to soon to cut. Let it completely cool before cutting or it will be gummy. (Ask me how I know?)

      I usually set a timer for my bread to cool because I absolutely cannot resist fresh baked bread! LOL.

      Happy baking,


    • Russel

      When is bread finished baking?

      The usual answer is; “It depends.” I find that to be true depending on the type of bread and how many loaves I bake at one time.

      All ovens are different, so baking times are not always exact. Your mileage may vary.

      I solved my ‘is it done yet’ problem with an instant read thermomiter for under $20. If you bake much, it will quickly become a necessary baking tool. Internal temperatures of baked bread range from about 190F to 210F depending on who you ask and your personal taste.

      Happy baking,


  60. Gina

    Jenny this bread is excellent!!! I’ve been making it now for 2 yrs. I was wondering something about flour? I have alittle of wheat left, alittle of AP left, and some bread flour left, will it be ok to put them all together and use? It all makes up almost 2-1/2 cups? Thanks for sharing your wonderful recipes. Gina

    • Jenny Can Cook

      I think it will turn out fine with this combination.

  61. Mary

    Great recipe! Thank you Jenny! Beautiful bread, every time, looks just like the picture in the recipe..I have been baking this bread for two years now. Even my 12 year old daughter bakes this herself and everybody loves this bread. I can’t thank enough for giving us the warmth, happiness of bread baking at home with an easy to apply recipe like this.

  62. Russianbluemom

    Made this bread yesterday. Though it didn’t rise above the pan, it still turned out great. (I used Avocado oil.) Love the texture and have finally found a bread like Jenny said, won’t buy store bought anymore! No preservatives, fructose, and other unknown additives in my bread.! Eager to try all the other bread recipes.

  63. Barbara

    I have made this bread with regular whole wheat flour and it was excellent. Has anyone tried this recipe using white whole wheat flour?

    • Patty

      Yes, several times and it works great. Good flavor and nice rise.

    • Russel

      RE: White Wheat Flour

      It’s all the rage. How did we live before White Wheat Flour?

      Well, I tried KA White Wheat, but didn’t really care for it. The bread made with it was fine, I just didn’t care for the flour so I’m sticking with ‘ol faithful Whole Wheat for this recipe.

      What we want is a 100% Rye loaf with the taste and texture of sponge cake. Not gonna happen. LOL!

      I came, I saw, I purchased, I tried White Wheat but just don’t have a use for it. Just my opinion though. YMMV.

      Happy Baking,


  64. Cindy

    My bread didn’t rise.

    • Cindy

      I mean my dough didn’t rise.

      • Shannon

        I’m no bread expert by any means but have had this happen as well. It was because the yeast was expired. Typically when making bread, or whatever with yeast, you start out by adding warm water or milk into a large bowl then dissolve sugar into it followed by adding the yeast. Then let it sit for around 10 minutes while the yeast activates. You’ll be able to see this happening as a bubbly foam appears at the top of the liquid. Not sure if this helps but you can always check the best before date on the envelope jar of yeast. It’s also best to keep your yeast in the freezer until ready to use as it helps prolong its effectiveness. Just remove the amount needed a couple minutes before using so it comes to room temperature.

      • Ruth

        either your yeast was bad (dead) either expired or you put in liquid that was either too hat or not hot enough and killed it. I would try putting the warm liquid in a small bowl, add the sugar then the yeast and let it sit and see if it bubbles.I used less sugar. Yeast doesn’t need a whole lot. Sometimes salt interferes with the action of yeast so put salt in last

  65. Valarie

    My husband recently eliminated white foods, such as white bread, rice, sugar etc. from his diet. So I was looking for a 100% whole wheat bread recipe. While the bread is tasty the texture is crumbly and more like Irish soda bread than a yeast bread. I did add a couple of tablespoons of gluten wheat. I would appreciate any advice on how to improve the texture. The crust was excellent.

    • Kathryn

      I love this bread, but the first half dozen or so loaves I made yielded crumbly slices. Sandwiches would fall apart before I could finish assembling them. So I added a second rise. I do the first rise in a round bowl, then take the boule and gently stretch it (no additional kneading) to a rectangle and do a letter-fold to make the loaf shape. Set that in a well-buttered loaf pan and let it rise till about 1/4 inch above the top of the pan. Bake as Jenny instructs, and the loaf always pops up beautifully another half inch or so in the oven. The second rise seems to give my flour (I use 365 Organic Whole Wheat and Central Mills Unbleached All Purpose White Flour) the strength it needs to hold together for sandwiches. Of course, this adds another 30-35 minutes to the overall time, but I find that extra strength in the bread well worth the time.

      • Ruth

        I always let mine rise twice…not just rest. I left it for about 20 minutes. In most recipes you’ll see that they do a first rise until the dough doubles then shape and put into your pan or on you baking sheet and let rise again as Jenny instructed for her rise before putting in the oven.

  66. Irene S

    I’m guessing a temp of 190f is a “done” loaf? this recipe sounds amazing and sooo easy… and the video has boosted my confidence !! Thank you!!

    • Russel

      Yes. I love this because, as the name of the recipe says it is “Simple Whole Wheat Bread.”

      I have three loaves rising as I type. This is absolutely my go-to bread recipe. You could work with Bakers Percentages, take the ingrediants out to four decimal places, etc. and in the end, you would have a loaf of whole wheat bread. or you could just throw this together and have a great loaf of bread.

      This recipe just rocks!

      Happy Baking,


      • Sharyl

        I let my bread rise in my clothes dryer- prewarmed and turned off – can pre-heat my oven this way

        • Russel

          Bwahahaha! You rock Sharyl. I never thought of using a clothes dryer. I’ve heard of using ovens with hot water and even dish washers.

          I am a gardener. For rising bread in my cold house this winter, I bought a big clear tub, turned it upside down and used a seed heating mat like I use to start seeds indoors. Now that the warming up, I won’t need it for a while.

          Happy baking,


          • Ruth

            I’ve never thought of using my dryer. I’ve used a heating pad but usually I just turn my oven on for two minutes, turn it off and put the dough in for the rises. I always do two rises

        • Gabriella


        • mark

          I use a heating pad set on the lowest temperature with a couple of towels under the loaf pan, covered wit a big plastic bin for the second proof, works great!!

  67. Russel


    I have doubled, and even tripled this recipe. When cool, I cut the loaves in half, double wrap, and then freeze all but one half of them. True, it’s not fresh, hot from the oven, but it is bread, good bread. Still better than store bought.


    There are only two of us. I sometimes find that my schedule and my baking are not always in sync. If I don’t want to run out of bread before I can bake again, I need to have an option.

    Also, the mess I make in the kitchen is the same for one loaf or three loaves. Just saying… (grin)

    I have not bought store bread in about a year and plan to never buy it again.

    Happy Baking and Happy New Year,


  68. Becky

    Bread turned out perfectly! It’s especially good toasted!!! I’m wondering if you can provide nutritional value per slice on a regular size, one batch loaf?

    • Russel


      There are a number of websites devoted to nutrition. Search on nutrition calculator, etc. and enter your ingrediants.

      It makes no sense to list nutritional information here when *you* control all the ingrediants and even the size of the slice you asked about.



  69. Mary

    Wow ! Thank-you for this recipe Have never made bread before yours !
    My friend told me to turn on oven 170 ( low heat ) while prepping. Turn off oven and let bread covered with teatowel rise in warm oven This turns out perfect every time . Love all your recipes Video’s are so helpful
    Thank-you Jenny

  70. Dixie

    I followed the directions exactly, yeast was not old, checked temperature of milk/oil but it only raised about halfway up pan and stopped.

    I have made bread for 30 years every week for my family but in the recent year I have not been successful in getting any of my bread to raise like it should.
    Is the yeast different or the flour? I’m so tired of spending the money and time and not having decent bread.

    • Bee

      I use a scant tablespoon of vital wheat gluten.

    • MJ

      After using this recipe for some time, I started having the same problem with the loaf not rising properly. With a ruling out process, I discovered that the new bag of whole wheat flour I opened expired March 2020. I’m actually making a loaf with fresh flour as we speak and it is rising beautifully.
      Try checking your flour and yeast for freshness.
      I also preheat the oven to 150 F (lowest setting) while preparing the ingredients, turn the oven off, leave and the oven door open to cool down. By the time I’m ready to rise the loaf, the oven is just right. I put the loaf in and close the door for rising. Works great for me and rises in 30 minutes.
      Hope this helps!

    • Russel


      We’ve all been there. My experience says whole wheat likes warmer temps for rising and sometimes takes longer to rise, as stated below. If you decide to use your oven for warming, make sure it does not exceed temps that will kill your yeast. When I use my oven for rising whole wheat, I keep temps under 110F to be on the safe side.

      Pan size can also affect the rise. It could be that your dough is rising, but in a larger pan, the rise is not as noticable.

      I’m making this recipe again today. My kitched is cold, so I will rise my dough in the oven.

      I did this yesterday and had no problems. I gave my bread away, so today I will make this for myself. (grin)

      Good luck,


    • Carole

      I had been having the same issue and learned that my yeast was not good. I had purchased two jars of one of the name brand yeasts and suffered through one whole jar before I tried testing it. I think you add yeast and some sugar to warm water and it should bubble (look for instructions on Google) – mine did not, so it was dead. I bought new yeast and it works fine, so my problem was the yeast. Plus, as Bee said, vital wheat gluten helps whole wheat bread rise..

    • Cindy

      I also use vital wheat protein. And I use a simple old fashioned heating pad to set my pans on for the dough to rise since my house and granite countertop stay cool. Problem I run into is I mill my own flour so have to adjust flour/liquid ratio a bit. Doesn’t quite always rise like the pictures, but still tastes good.

    • Russel

      Whole Wheat Flour is a bit of a horse of a different color, especially if you are used to using only White Flour. I knead my dough until I’m tired (about 10 minutes), take a short break and then knead it a second time. Knead it like it owes you money!!! LOL.

      I have no trouble getting it to rise. I’ve even reduced the yeast amount by about 1/3 with great results.

      I’ve been seriously baking less than a year. I can honestly say I’m still learning, but I can make great bread with a little help from Jenny!


      • Rose

        Russell I came across this recipe tonight and thought I’d try it this week. I always look through the comments on a recipe for extra tips. You’ve helped a lot of people with great advice, which I will also take note. I’ve never made whole wheat bread before, just white,so thank you so much for sharing your thoughts and experiences with baking bread! Much appreciated. 😊

  71. Nancy

    I can’t believe how good this turned out. Not because of your recipe but my baking skills. You really make it look easy. Thank you.

  72. Cindy

    Can this recipe be doubled successfully?

    • Dana

      I am baking two loaves right now. I’ll come back to advise how they turn out and the changes I made.

    • Russel

      I just tripled this recipe. The dough and the baker are resting as we speak/type. Last week, I doubled it. It was twice as good!!!


  73. Gareth

    Just made this and it came out awesome

    what is the best way to scale the ingredients up for a loaf pan that is 9.25 x 5.25 x 2.75?

  74. Amy

    Wow! perfect recipe for whole wheat flour!! thanks so much, we all love it! I used king Arthur whole wheat (hard white) so it was a lovely golden color. delicious, and will use as my go to bread loaf recipe!

  75. Russel

    72 yo male turned baker since May-2021. Yea, I’m a late bloomer!!

    I got interested in baking when I brought home some muffins from the grocery store. While I was eating one of them, I read what was actually in them, almost 30 ingredients, and wondered how many ingredients I would actually need if I made them. Turns out to be about 5. So what are all the others for and what effect do they have on my health? I know exactly what is in my baked goods.

    Thank you Jenny for helping me to learn and make baking fun. Your recipes are simple and easy for me. They help build my confidence in the kitchen and even inspired my wife and I to become better cooks.

    My wife enjoys your pizza and bread recipes very much. Friday night is pizza night, thanks to you. My wife does not have to cook and gets a yummy pizza to end her work week. Even my friends email me to remind me not to forget pizza night. I think they are jealous – and they should be! LOL.

    If I can bake, anyone can do it. It’s fun and rewarding.



    • Jenny Can Cook

      Your story made my day. You are so right about reading the long list of (mostly unpronounceable) ingredients in packaged food. It should make everyone want to cook at home. Sunday is our pizza night!

  76. Joan

    What is nutritional information?

    • Russel


      Would that not be completely dependent on what *you* put in it? Your choice of flours, skim/whole milk, 1%, 2%, large or extra large egg, etc.

      You control the final product and therefor you control the nutrition, and that is a good thing.



    • Russel


      I didn’t save the URL, but there nutritional websites that will allow you to enter your ingrediants and the quantieies, then print out the nutrition info.

      If I run across those sites again, I’ll give an update here.



  77. Jody

    I have been searching for the perfect sandwich loaf for over a year. Well over a year… I FOUND IT!!! I am throwing out all the other recipes claiming to make perfect bread. I know the recipes don’t vary much, but the methods do. This is my go-to now! Thank you!

    BTW I used almond milk, as that’s all I have. Still, perfection!

  78. Nora

    Jenny I made the sprouted wheat bread and it was delicious. My question, can I make it in my bread machine? I have a Zojiroshi bread machine and would I use basic or wheat setting.

  79. Dana

    Oddly enough, I was looking for a sourdough recipe, and your bread recipe popped up… I love it! I’ve made it twice… Great both times, but second time I forgot to warm the milk… I got a blob that would not knead. But, I still let it rest 10 mins, and placed it in pan & 30 mins in warm place. It turned out fine – just didnt rise as much. Tasted wonderful! Thank you!

    • Russel

      Experience allows you to recognize a mistake when you make it again!

      Being able to recover from baking mistakes is a sign of a good baker, in my humble opinion… and I should know as I make lots of mistakes, but I make lots of great bread too!



  80. Michael jean

    I have tried this 3 times and it takes hours for mine to rise. What am I doing wrong? I make other bread and they rise so I know it’s not the yeast.

    • Dana

      Did you warm the milk? I forgot to do this once, and it didnt rise very much.

    • Russel

      My bread also took longer to rise, but tastes great! Not a problem for me.

      • Russel

        To: Michael jean, et. al.

        Temperature has a lot to do with how long it takes for dough to rise. In the summer, my kitchen is 78F. But today the temperature of my kitchen is 67.8F. So, I’m going to put my dough a cold oven, along with a covered pan of hot water as a heat source, to raise the temperature. Works a treat, as the British might say.

        The down side is I can’t pre-heat the oven. Meh.

        There is nothing magic in bread rising in a certain time, in fact, some bread books I’ve read say that a longer rise produces better flavor. That seems to be the theme with sourdough bread.

        Like everything else in baking, YMMV, Your Mileage May Vary.

  81. Sherry

    Thank you so much for this recipe. It is easy and delicious. I have made it twice as wheat bread and twice as all white bread. Come out great each time. I would like to know if I can double the recipe for two loaves at a time? Thank you and keep cooking.

    • Russel

      I doubled the recipe the first time I made this. Even so, my stand mixer didn’t do well with it, as Jenny said. (Not enough flour or put the flour into the milk?) Next time I make this, I’ll skip the mixer completely.

      Besides, getting hands on with dough is relaxing.

  82. Patrick J Cavanaugh

    Not to brag but, OK I’ll brag this recipe is great the bread was delicious but I was the Reserve Champion at the Newton County, IN Fair.

    • TammyM

      It’s not bragging, if you can do it. Give the same recipe to 5 people & it may taste great for all 5 but it’ll be a little different for each. CONGRATULATIONS!

  83. Sharon

    Do you have the nutritional values for this recipe?

  84. SherryB

    This was by far the EASIEST bread recipe I’ve ever tried. The bread turned out perfectly soft and slightly sweet. I love watching your cooking videos. You’re not only a great cook but whitty too!

    • SherryB

      I baked it at 375 but did turn it down to 350 after it looked like it was done. I did take it out about three minutes early and it was perfect.

  85. Dianne

    The recipe says to cook at 375 but every other Whole W bread recipe I have says 350. Cooking this at 375, the edges burn, even when tented.

    Is there an error in the temp? If not, why would I cook this bread at 375?


    • Russel

      I preheated my oven to 375 F, then switched to convection (350 F) before baking. I did not need to tent my bread and all turned out well.

      My understanding is that ALL ovens are a little different. Some are warmer/cooler than others. Mine seems to be a bit on the warm side. If you are concerned about it, get a cheap oven thermometer. < $10

  86. Wayne

    Sounds good. I also want to tell you, because of your video awhile back, I can now make bread from scratch.
    Than you so much. You are such a cutie.

  87. Nancy

    This is my to go to bread. usually make 2 loaves and they go fast. I do sometimes add sunflower seeds, flax and other seeds but it always looks nice and taste awesome. Love it.

    • Susan

      Do you just double the ingredients in the recipe? I would also like to make multiple loaves?

    • Catherine A Thompson

      do you add chia seeds nancy ? since you said you add flax seeds

      • Russel

        I have started adding chia seeds to most all my baked goods, including this bread recipe. I usually put two tablespoons (less than one serving) of chia with four tablespoons of water in the frige the night before to hydrate them. Remember to back out two tablespoons of liquid at bake time or you dough may be on the wet side.

        Funny: First time I added chia seeds to pizza dough I didn’t hydrate them first. The resulting dough was about the consistency of cardboard as the chia soaked up all the liquid. LOL!!!

  88. Tomko

    You just forgot the final step: show how it looks inside.

  89. Susan

    Fabulous bread! I grind my own wheat which makes it even better.

    I always double the recipe and use 2x the yeast.

  90. Vanessa Doell

    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.

  91. Dianne

    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?

    • ariel

      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.

  92. Mom and Kids

    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 🙂

  93. Patricia

    Has anyone figured out the nutrition info for the Simple Whole Wheat Bread?



  95. D Lee

    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.

  96. Ashley

    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!

    • Elsie H.

      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!

      • Ashley

        Substitute 7/8 cup of whole kamut flour for 1 cup of whole wheat flour, or .875 x the number of grams you want to substitute. I’ve gone up to 1/2 of the total flour substituted with kamut (160 g white wheat, 140 g kamut, don’t use any AP flour). Add 1 tbsp vital wheat gluten. I like to reduce the salt, and increase the sweetener. Keep an eye on it. Mine proofs/rises rapidly.

  97. Kathy Kahler

    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!

  98. Barbara

    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).

  99. Brenmarie

    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

  100. Deb

    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?

    • Jeff

      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.

      • Dianne

        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.

  101. Stacy

    Can you use the bread machine on the dough cycle to make the dough?

    • Mandy

      Yes you can use a bread machine to make the dough. I did and it worked great.

  102. Marva

    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

  103. Anne

    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!

    • Mary W

      Instead of wheat flour, can bread flour be used instead?

  104. Polly

    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!

  105. Jane

    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.

  106. Nancy

    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?

  107. Brenmarie

    Should I use a double recipe to make bread in a wide pan bread?

  108. Happy Baker

    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.

  109. Mikki

    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.

    • Susete

      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.

  110. Mike & Sarah

    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!

  111. Jennifer Dahl

    Made this with my 8 year old. We doubled the recipe and used 50% white 50% whole wheat flour. It turned out perfectly!

  112. Megan OMalley

    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!

  113. Mary Nelson

    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.

  114. Debra Olson

    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. 😉

  115. Kimberly

    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,

  116. Mike

    If I want to make 2 loaves do you double everything, even the yeast?

    • Barb

      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.

      • Debra

        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 ♡

    • Jacqueline

      Thanks, Jennie. …… for a simple to make, delicious loaf with clear directions &
      helpful hints.

  117. Texas Foodie

    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!

    • Laura

      Boy, isn’t that the truth! I’ve toiled over many an overnight bread recipe only to be disappointed with the finished product.

  118. Twana

    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!

  119. Dianne

    Can you substitute buttermilk for the milk and if so would I need to add baking soda?

  120. Alice K.

    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.

  121. Bing Bing

    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!

  122. Karen

    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!! 💟🍞🧈

  123. Tina

    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?

    • Alijah

      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.

    • Terry

      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.

  124. Monika

    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.

  125. Bessie

    How can I adjust the recipe to fit a 9X5 Bread pan. That’s all I have.

    • tiatia

      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!

  126. Corina

    The bread ? is outstanding I love it

  127. Marion

    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. ❤️?

  128. Marion

    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. ❤️?

  129. Stacey Blanks

    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!

    • Mark

      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.

  130. Jackie

    Absolutely the best recipe ever comes out great every single time

  131. Buff Architect

    hey.. the video says ungreased loaf pan. the written instructions say greased. I already put it in an ungreased pan. What now?

  132. Georgio

    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!

  133. Christina

    Hello Jenny
    Could you tell me what material you use for kneading the dough on please?
    Kind regards

    • Anita

      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

  134. Bev

    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?

  135. Linda

    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!

  136. MS

    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 🙂

  137. Chris

    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.

    • David

      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

      • Gina

        I bake loaves in a glass pyrex loaf pan and I don’t adjust the temperature either. Works well.

  138. Bruce

    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!

    • Bryanna

      I always use farm fresh eggs and cut the egg to one because of the larger size

  139. AnnaB

    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,

  140. MW

    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.

  141. Karen C.

    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!

  142. Brenda MacDonald

    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 !

  143. Janispilz

    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.

  144. DS

    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.

    • Mark

      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.

  145. tj stilwell

    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.

  146. Richard Poudrette

    Can i add some finally ground muslix into flour for a twist

  147. Mommacakes

    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!

  148. Charles Davenport Jr.

    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.

  149. Beth Rinaldi

    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!

  150. Lorene Slagle

    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.

  151. Herschell

    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

  152. Gay

    Hi Jenny: do you have a recipe for rye bread made this way? Thanks for all you recipes! I enjoy them all?

  153. Ellen B

    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.

  154. Julia Woodrow

    Loved it! Bread turned out first time. Great recipe! Thank you.

  155. Stacey Blanks

    When in the process would I add seeds? (sesame, sunflower, etc.)

  156. Steve

    This bread is a standard in our home, best tasting whole wheat I’ve come across, do double batches twice a week!

  157. Deborah

    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.

  158. Claire

    Great recipe! Any modifications if you double or triple it?

    • Amanda E.

      Double everything but the yeast and it turns out perfectly!

  159. Milwjoyce

    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!

  160. Robinvrn

    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.

  161. Suzan

    How can I keep it from drying out after I cut it. Plastic or just put in bamboo bread box. Thank you

  162. Leslie


  163. Marisa G.

    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.

  164. Chehak

    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..

    • Steve

      Try not to over proof, 1/2 inch over the side of your loaf pan.

  165. Hila

    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?

    • Heather

      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.

      • Sun

        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.

    • June

      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!!

    • Rukaiya

      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

  166. Marisa

    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!

    • Saba

      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.

  167. Anne

    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!

  168. Analise

    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.

  169. Linda H.

    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.

    • Dianna

      Linda H, it sounds like your bread was over-risen. It has happened to me, too, and I know how disappointing it is! I find it’s best to put the loaf in the oven right before it has completely risen, because it will continue to rise while baking. Over-risen bread does make wonderful croutons, however!! Just cube, then toss with a little salt, Italian herbs, drizzle with olive oil and bake until crispy. If you have a dehydrator, that’s my favorite way to make croutons.

  170. Catie

    Hi Jenny,
    Can this recipe be used with the no knead method?

  171. Beth

    I am confused on the size of the pan. The written recipe says to use a smaller size loaf pan and grease it. The video says to use 9 x 5 with a 4 inch base and no greasing. Not sure which to use.

    • Matt

      Do what the receipe states not the video. In the video she says not to grease the pan and this is incorrect. Your bread will stick if you do not grease your pan.

    • Chehak

      I would use a smaller pan, as 9 by 5 pan will result in shorter loaf…

    • Jenny Can Cook

      Either size pan will work with this recipe. The dough will fill either pan.

      • Beth

        Thanks, Jenny. I used the larger pan and it turned out great!!

      • Daksha Patel

        I try your cinnamon raisin tunnel bread without eggs, I used egg substitue and turned out perfect. I will try your whet bread recipe, your recipe very simple and easy to follow. Thank you very much.

  172. Julie R.

    This has got to be one of THE BEST bread recipes I have ever come across. Beautiful liaf of bread, and it tasted soo good!

    Love your videos,
    Thanks Jenny!

  173. Rumi

    Made it and loved it

  174. Shermomma

    You are the cutest chef I’ve ever seen!! ? Thank you for making cooking fun and NOT intimidating. I’ll be cooking more of your recipes.

  175. Barb

    I had never made bread before, so this recipe was my first try. We liked it so much that now I double the recipe, but don’t double the yeast. I let the two loaves rise with two pots of hot water below them in the oven for about 40 minutes. They turn out perfect every time! Thanks Jenny for introducing me to bread baking !

  176. Fr. Brad

    My comment is that we let the whole wheat loaf rise in the pan before baking. It reached the suggested one inch above the rim of the pan. However, when we baked it, the loaf did NOT rise any higher. Should we have let it rise higher than the one inch before baking. I am thinking that would make the baked loaf higher. Would appreciate your suggestions.

    • Jenny Can Cook

      Two suggestions: Make sure your yeast is fresh. Once opened, it’s best to keep it in the freezer. You can test is by “proofing” it. Also, it’s possible your oven was not preheated long enough.

  177. Lenny Rabs

    Fantastic! I’m elated to finally have success with a recipe. Easy to follow and tasted great. I love that you also have video. Thank you, thank you. A keeper for sure!

  178. Dan Zimmerman

    Jenny, I followed your recipe to a tee, including carefully spooning aerated flour into a measuring cup and double-
    checking gram weight of flour on a digital scale as well as using an instant read thermometer to ensure warm milk was just the right temperature… My bread did not rise to 1 inch above the (correct size) bread pan in 45 minutes, and is not rising in the oven set to 375 degrees.

    • Matt A

      I would check your yeast and make sure that it’s still good.

    • Bethany Orison

      I had the same result! Very frustrating. This bread recipe doesn’t give time for your yeast to proof, so I don’t know how anyone’s bread would rise.

      • DL

        Use self rising yeast. I’ve made this many times. Never had a problem with yeast.

        I use fleischmann’s.

    • Nicole

      Hi Dan,
      My bread did not rise in the 35 minutes on the recipe, I kept it in the oven with the light on for one hour and it rose beautifully then I was able to cook it, I also did one cup WW flour and the rest AP flour, dry yeast instead of instant so IDK if all that changes the rise time, also the temperature in your house might take longer, just look for the 1 inch above the pan instead of the time. Don’t give up on this recipe, I’ve made it many times and it’s always a different variation on time but the results are great.

  179. Runa

    I tried 3 times baking this bread and every time failed to get the rise as shown in the video. I changed the yeast, proofing time, measured all my ingredients and even tried one of the recommendations to keep the dough on electric heat (on low) to get decent rise. Each of these times, my dough did not rise 1 inch above the pan rim (didn’t even go above the rim) and comes out as dense. My Pan is 9inch long, 4 inch wide and 3 inch deep.

    Taste of this bread is good, so I really wanted this recipe to work. I tried two types of yeast, and both times got very little rise. How can I fix this?

  180. P Warman

    I am a bread novice and sometimes wonder about doing something a little different.
    1. If I don’t have quick rise yeast, do I need to proof the other yeast before I add it to the recipe
    2. Can I use a kitchenaid dough mixer as oppose to hand kneading it?

    • Kristin

      I have made this recipe 4 times now and it has been perfect each time. I use active dry yeast (not instant) and do proof it by adding yeast to warm milk, dissolving and letting it sit for 10 minutes. This bread makes the best grilled cheese!

    • Kristin

      Forgot to mention, I mix in my kitchen aid with the dough hook on stir till flour is incorporated, then mix on speed 2 for five minutes. Afterward I kneed on the counter until is forms a smooth ball, flouring counter as needed (1 minute or less).

      • Timmy

        Great! Good thing you didn’t forget to mention.

      • Carol

        Thank you for the option of using the kitchen aid and dough hook. I am usually quite successful with that method. I will try that with my first loaf as I see others seems to have had problems with the rising.

    • DL

      I use my kitchenaid and my bread is amazingly awesome.

  181. Lou

    why did front side of loaf look smooth and the back side rough/ragged.
    Otherwise everything as per recipe. Rise time and everything on point. Thanks Jenny. Loving your tips and recipes.

  182. Jackie

    I made the Simple Whole Wheat Bread for the first time and it turned out very good. How can I adjust the recipe so I can use a 9 X 5 inch pan instead of the 8 x 4 inch pan? I want to make a larger loaf.

    • Timmy

      Great job with making the bread and have a great rest of your day!

  183. Anna

    Tried this recipe for the first time last week. Four loaves and a few pounds later…this is the best recipe I’ve found for ww bread loaf. Always perfect! Thank you so much for sharing your videos and recipes!!

  184. Lynn

    This is wonderful bread! Thank you for a well detailed recipe. I don’t have a mixer so I REALLY appreciated the detailed directions (an actual number) for kneading. The crumb was perfect for sandwiches and toast. I don’t think the rest of this loaf will make it till dinner time.
    Just a note for others trying to get a good proof… I had a very hard time getting the proper rise on bread in my cool house. Sometimes it would take double the recommended time to get it. My answer: my heating pad. I set my heating pad to the lowest setting, lay it out on the counter, and set the bowl (or pan) on top. I got a perfect consistent rise.

  185. Marg

    Are the flours used same as Canadian flours, my bun dough never seems to rise as much as yours, same when I use the recipe for the wholewheat loaf,,,,the yeast is newly bought as is the flour,I follow the directions explicitly, no joy

    • Kevin

      Are you blooming your yeast or using instant?

      You may just have a dead batch of yeast.

    • Jenny Can Cook

      The FAQs might be helpful.

  186. Mayor Joe Tedeschi

    I usually cook dinner every evening and on week-ends dinner parties for friends.
    Being 75 and having a number of preconditions I’ve been locked up so to speak.
    I now bake every day and give what I make away, bagels to pizza dough. (I’ve gone through 60 pounds of flour.
    But this loaf is a keeper!
    Stayed tight on recipe and it was fun and delicious.
    Thank You.
    Not to mention healthy.

  187. Rod

    Great recipe! I do have a question however. If I want to make multiple loaves can I just double or triple the recipe? My Bosch mixer can handle up to 14 – 1 lb loaves so I would like to bake a large amount once a month.



    • Kevin

      Hi Rod,

      I make double batches and find I need a bit more flour after mixing to keep it less wet.

      Other than that I do everything exactly but doubled.

      Hope this helps.

    • Dianna

      Hi Rod! I also am a mega-bread maker and use the Bosch Mixer. You can easily multiply this recipe for the Bosch Universal with a “x 4” ratio, i.e., 8 cups whole wheat flour, 2 cups all purpose, 4 cups milk, 4 eggs….etc. Just be careful to not overknead, which is easy to do with the powerful Bosch. 🙂

  188. C. C. Hall

    Thank you, Jenny! I searched a lot of whole wheat bread recipes and decided to make this one. I used my food processor with the dough blade and the bread turned out perfect! Thank you for the recipe and informative video.

  189. Jon

    Would this recipe do well with an additional rise?

  190. Carol Novacek

    Can this recipe be made in a bread machine?

  191. Britt

    ? This is AWESOME! I made the best loaf! I Am very proud of myself right now. I thank you profusely for your video!!! I followed you to a tee and my bread actually looked like yours! Taaaa daaaaah! Very proud, 🙂
    I am excited to try more of your recipes.
    Thank you.
    Have a wonderful night !

  192. Cathy

    Thank you so much for the recipe. I just took my whole wheat loaf out of the oven but realized I didn’t put any foil on top for the last 15 minutes. It still turned out beautifully, just a little browner on top.
    I made the Simple White loaf a few weeks ago and it came out great. I did use kosher salt instead and honey for this whole wheat loaf. Thank you again Jenny!

  193. Roxy

    Great recipe! I followed all the instructions, using honey instead of sugar, but doubled it, and it turned out perfectly! I think this will be our everyday, go-to sandwich and bun recipe from now on. Thanks, Jenny!

  194. Susan

    I really love your recipe, I’ll be baking this bread for my family for a long time!!!???

  195. Delilah

    First time making this bread and it turned out perfect .

  196. Shannon

    Thank you for the recipe, it turned out great! Hubby is requesting more LOL.

  197. Tunie

    I used 2 cups of Bob’s Red Mill 100% Stone Ground Whole Wheat and 1 cup of King Arthur Unbleached Bread Flour and it turned out great.

  198. chi

    thank you so much!!! i have zero experience baking but i love bread. This pandemic period was making it hard to get the particular bread brand i loved.

    I decided to try baking mine and it came out perfect. i watched your video closely to ensure each time the dough looked like what yours looked like in the Video and it worked.

    i am never buying store bread again !

  199. Sharyn J

    Love love love this bread recipe. It has transformed my phobia of baking bread to a genuine zeal for it. Thank you, Jenny. Your channel rocks!

  200. Jeri-Lyn Cuda

    Well I hate to be a stick in the mud, but mine did not turn out and I was disappointed. All of my ingredients were fresh, I even watched the video while I was doing it Followed it to a tee. I thought that only 2 tsp. of yeast was a typo at first as I though perhaps a tablespoon, but it was only 2 tsp. Mine did not rise..I let it rise a bit longer as it did not look like yours before you put it in the oven. I don’t know what I could have done wrong as I was so looking forward to this. Any thoughts on where I could have gone wrong?

  201. Peter

    Tried this today – followed all the instructions/ingredients to a ‘T’. By far my best whole wheat effort to date. Many thanks !

    • Peter Mabee

      Note: one deviation – I forgot. Lined the loaf pan with parchment paper and trimmed it before going into the oven. Slick.

  202. bella

    Hi Jenny..I have been making your whole wheat bread for about 2 months as my husband was diagnosed with congestive heart failure and cannot have a lot of sodium We love the bread ..I decided to double the recipe but forgot to use the same amount of yeast. I doubled it. I only have the dry ingrediencies’ mixed Can you help me out with this, I hate the though of wasting it.
    Love watching your videos and have a lot of friends now watching as well

    Thanks Bella Dittburner

    • Jenny Can Cook

      If you’re doubling the recipe and you doubled the yeast it will probably still turn out. I suggest you keep going with the rest of the ingredients.

      • Bella dittburner

        Thanks for your reply…I have another question for you Hear in Ontario we are having a difficult time getting 100% whole wheat floor…someone just told me I can purchase Hard whole wheat flour at the bulk barn…Can I use this in your whole wheat bread recipe…My husband only like your bread so I hope it will work out ..Please let me know
        I cant help just laugh every time I see your video of you making this bread and you slap the bread and say WHO’s Your Daddy. Thanks for the chuckles

        Thanks Jenny your the best

        • Jenny Can Cook

          If hard whole wheat flour is the same as stone ground whole wheat flour, it will not give the same result.

          • Bella dittburner

            Thanks Jenny
            Back on the hunt for whole wheat floor

      • Kevin

        Hi Jenny,

        I do the recipe with doubled yeast and all other ingredients and it comes out great.

        Thank you so much for the recipe! Also the video is hilarious.

  203. Daphne

    Hi Jenny, thanks for the recipe and video. This bread is great! Just wondering if I double the recipe do I need to double the amount of yeast I add? Not sure if it would be too mch or not. Thanks.

  204. Carolyn

    Thank you for your recipe, the bread is delicious, but I think my crumb was a bit shaggy, sticky.
    I’ve searched the FAQs, comments and website, but I can’t find an answer to my question. I think my bread might have been a little underbaked at 195^F internal temperature with an extra 5 minutes of baking.
    What internal temperature do you recommend for your Simple Whole Wheat bread?
    Alternatively my whole wheat flour might have been a bit coarser than yours as I get it from a small local mill nearby.

  205. CaWiKy

    Love the easiness of the recipe & bread tasted great! However, I used a corningware loaf pan & didn’t grease the pan. It stuck terribly, so I will grease the pan next time! Also, foil turned outward or inward?
    Jenny you are so funny. I love your videos.

  206. Melinda

    What if you don’t like the taste of wheat bread can you use allpurpse or just bread flour or a combination of them both?

    • Jenny Can Cook

      Please see my other variations for white bread.

  207. AK

    This is the best and easiest bread recipe I have ever made. The bread is very tender and delicious. Thanks Jenny!

  208. Dawn

    Can you use buttermilk instead of regular milk?

  209. Lupe

    Way to go Jenny! You are so talented. Thanks for sharing your recipes .


    Just made your recipe: spectacular! Easy, easy and the results are beautiful! Added benefit: the house smelled fabulous while it was baking! I will be trying your other recipes as well. Wanted to add a picture but didn’t see how to do that. Thank you!

  211. Caroline

    Thanks, Jenny. I tried this recipe because I cannot find bread flour anywhere to make my usual recipe. I did use honey rather than sugar and I did the rise on the proof setting of my quick cooker, which means I made a round loaf. It turned out great.

  212. Pat Wilson

    I’ve been baking bread for years, but was unfamiliar with amount of instant yeast to use, so tried this recipe when I found it. Since the initial great results I’ve tweaked the recipe and used water in place of milk, molasses, added ground flax. It turned out great.

  213. Carol

    This bread is absolutely delicious. Thanks for an easy awesome bread!

  214. PamK

    Made the first loaf of this bread today and it turned out great. Since everything is so hard to find right now I really don’t want to use the flour and yeast that I have to experiment so I was wondering if anyone has tried substituting 1/2 cup of traditional rolled oats (not quick or instant) for 1/2 of the wheat flour and using 1/2 cup of the warm milk to soften the oats for about 15 minutes. I tried another recipe for whole wheat oatmeal honey bread (twice = once using instant yeast per the recipe and the next using active yeast) but it did not rise either time the flavor was fine just too dense for our liking. With this recipe (used same flour and same active yeast) it did rise and has a great texture. I did add 1/2 tsp cinnamon to the flour mixture but other than that followed the recipe to a tee. Would appreciate any remarks from anyone that may have tried adding oatmeal. If not I’ll wait until yeast and flour are easier to come by and try it.

    • Russel

      Oats contain no gluten, so it will not contribute to your dough rising.

      Hope this helps.

  215. Margot

    Just made this bread today. Had never made bread before. This bread came out looking like your picture and the taste is perfect!, Thank you so much for sharing this wonderful recipe. Will be making this recipe for family and friends for a long time.

  216. KCSteve

    Followed the recipe but used half whole wheat flour and half AP flour by weight. Baked in convection oven at 350 for 30 minutes. Best loaf of bread I’ve ever made. Quickest and easiest too. Thanks Jenny

  217. Lare

    Another winner, Jenny! This, “no-egg white bread”, and your, “no-knead” breads are our, “go-to” recipes. We’ve searched thru a hundred bread recipes over the last 30 years but no need to search further!

  218. Lori

    This is the best whole wheat bread I have ever made. I did not have a mixer so I did it by hand until I started to see the dough get a little stringy. I think the key were the precise instructions you gave. For example, a lot of recipes will say “lukewarm “ milk or water. This recipe had precise temperatures, so my yeast activated and I didn’t kill it. Also I realized the importance of putting the dough in a warm place to rise. In my case I have a cold kitchen so I heated up the inside of my microwave with boiling water first and then put the dough in. I think I learned that trick from your website too. Thanks for posting this great recipe.

  219. Jeannie Armstrong

    Made the wheat bread. We loved it.

  220. Randi

    I would love to add Raisins and cinnamon to the dough to make raisin cinnamon bread.

    Any advice on best way to do?

    • Linda S

      I am almost certain there is a vlog on YouTube Jenny Can Cook it shows a video of Jenny making Cinnamon Raisin Rolls. I hope I am correct and you find this vlog.

  221. Linda Hurt

    My first time making this bread … turned out lovely. I followed the video and it wasn’t until later I saw to aerate the flour in the printed recipe. Oopps. Being a new bread maker … my first loaf … I didn’t know this. However, as I was mixing and the additional 1/4 cup of flour was to be added, I noticed that I didn’t need it. Glad I didn’t go ahead and add it. Just out of the oven and it looks beautiful. And, of course, I had to try it … delicious. Can’t wait for toast and coffee tomorrow morning. Thanks for a great, intimidation free, recipe for this new bread maker.

  222. Al314

    This recipe should not be classified as Whole Wheat bread since it has white flour in it.

    • Chickadee

      Unless it is labeled “100% Whole Wheat”, whole wheat bread generally has white flour in it.

    • Catherine

      Unless you’re making a dense whole grain bread, all bread labeled whole wheat has white flour. If you don’t want white flour in your bread, use all whole wheat and then call it by it’s proper name…100% whole wheat bread.

  223. Joanne

    I have done this recipe twice and love it. No longer buying bread at stores as this is delicious. Thank you for the video as looked at it several times to ensure I was doing it right. My cousin also made the recipe today but used almond milk. The bread was a success although she said it did not rise as she would have wanted.

  224. Mary

    I am trying this recipe out for the first time and I would like to know if this recipe can be made without egg? or is there another substitute for it?

    • Kristin

      I accidentally made a double batch the other day without eggs and my daughters couldn’t tell the difference. If you do skip the egg, you will have less liquid and you may not need the full amount of flour. You could also use a “flax egg” substitute instead (google it).

  225. Samantha

    Second time making it. By hand, no mixer. Both times I had to add about an additional cup if flour to get it to form a mass and then to knead it without sticking. Very happy with the taste. Doesn’t rise as high, but my loaf pan is a little bigger. This time I added whey protein isolate to see if it would reduce crumbling. Also added hemp seeds and oats. Very dense loaf but still I like it and appreciate your sharing it. Thank you.

    • Darlene

      I am making by hand as well and add at least a cup of additional regular white flour. Mine has not been very crumbly and I have been able to slice it 1/8 of an inch thin. It is so easy. Can’t wait to try with regular whole wheat. My store only had white milled whole wheat flour. And I only have two packages of yeast left. I have made with both active and with regular yeast. Such a quick loaf!

  226. Kristeen

    We love this recipe in our house! Instead if sugar or honey, I use pure maple syrup (I think that’s the Canadian in me). It’s delicious. I also add some ground flax seed for a bit of a fiber boost.

  227. Lorraine

    Will non dairy milk work?

  228. Nikki

    How many grams of fresh yeast do you need to use for this recipe?

  229. Danielle M

    I bake bread from time to time, but usually with a bread maker, and never with instant yeast before. I only bought it now, because of scarcity. (I’m a creature of habit, my mom always used active dry yeast, so I did too). Now, I’m never going back. I love instant yeast!

    This turns out a light, airy loaf of bread with minimal fuss in only 90 minutes. I followed your recipe exactly, using your suggestion of honey, instead of sugar. Seriously, this was easier than my bread machine, and turns out a better textured loaf.

  230. Suzie

    When making the whole-wheat bread recipe, can I substitute the sugar for honey, and add it when mixing in the oils and egg? If so will this then become honey wheat bread? I tried your actual honey wheat bread and it didn’t turn out as light as this recipe.

    • Jenny Can Cook

      Please look at the recipe – honey is indicated.

      • Suzie

        Thank you for responding so quickly. I did see the honey substitute.. I think what has thrown me off is that your honey wheat recipe is so different from this one. I didn’t know if using this recipe over your other one would still make it a true honey wheat loaf..

  231. Lois H

    I have made this bread more times than I can count. Matter of fact, I am making it again today. My family loves it! Thanks, Jenny!

  232. Maria C

    Can I use “Fast Rise Yeast”?

  233. Paula

    Can you double the recipe? Would like to make two loaves at a time. First try VERY tasty. My kitchen smelled like the hometown bakery we had growing up!

    • Courtney

      Yes you can double the recipe double all the ingredients except for the yeast and proceed with the recipe.

  234. Robert James

    I’ve made this twice already and another one is in the oven. You rock Jenny!!!
    Whos Your Daddy !!!

  235. Don Lee

    I followed the recipe exactly and the dough only raised about 1 inch before I put in the oven, Once again the yeast seems to be a useless step.

  236. Roxanne

    I used Traditional Active Dry Yeast (the 227 g jar) and did not mix it using the “directions to proof yeast” as it states on the jar. I just added it in dry using 2 tsp according to the recipe. The bread did not rise on the first 35 minute rise. What did I do wrong – was it something with not proofing the yeast? Help?

  237. Joan

    I have a love/hate relation with baking bread. So many failures that I gave up for years. Today I thought I would try your recipe since I, like many others, I am sequestered at home. This bread was really easy to make and turned out beautifully! I split the top and drizzled it with a little butter, resulting in a moist, flavorful bread. Thank you, thank you!

  238. PM

    Just made my first loaf. Excellent results!! Rise time was almost an hour for me. But tasty bread in 2 hrs is really great. Will be making this one again & again.

  239. Samantha

    Very happy with this recipe! I am trying to minimize grocery trips and use what we have. Had this wheat flour in the cabinet. Found your recipe. This bread will be perfect for sandwiches. Between this and another crusty no-knead bread recipe, I don’t see a reason to ever buy bread again. I won’t need to go to the store for a month! I didn’t have a mixer and just folded 150 times. Turned out great. Thank you for sharing!!!!

    • Samantha

      By the way, the texture, rise, flavor, moisture, color, consistency….all great! Far exceeded my expectations!

  240. Donn

    Made the Wheat Bread, used Honey. We are at 8500 ft. Altitude in Colorado and it turned out perfect. Just followed the recipe!

  241. Gloria

    Had a hard time finding yeast but my lovely young neighbour found it for me. Made my first loaf 2 days ago and it was so easy and delish, so tonight I made 2, one for my daughter as she tasted the first and loved it and another for me. The first time that you let it sit under a towel to swell, I let it sit on the counter I made it on. The second 35 minute rise in the loaf pan, as my kitchen was rather cool, I did a trick I saw in a magazine, I put it in top on a low heat setting heat pad which worked brilliantly. Each loaf turned out great and I haven’t made bread since high School and I’m 67, this recipe is so easy. I’m going to try Jenny’s rolls tomorrow. My problem now will be finding flour as everyone is making bread.

    • ATL Fran

      Gloria, right you are about everyone baking these days and ingredients are so hard to find. Tried every place from Kroger to Publix, from Walmart to Target, from Whole Foods to Fresh Market, no yeast to be found. Found flour at Costco, but finally found yeast somewhere I had never shopped before, Aldi’s. It’s not Fleishmann’s and its made in Turkey! But here goes. Hope mine turns out as well as yours!

      • Jenny Can Cook

        I have also heard that Aldi has things other stores don’t have.

      • Barb

        I had the same problem finding flour and yeast. I did find both at the local restaurant supply store – since restaurants are mostly closed they aren’t busy at all. I had to buy a larger than usual size (25# of flour and 16 oz of yeast) but that’s ok

        • Kristin

          Large bags of yeast are the best. I buy 32 oz bags of Red Star yeast from the grocery store, because it is so much cheaper then the jars I was buying. I learned in a cooking class that yeast well wrapped keeps in the freezer for years. Though I bake often, so I keep a little container in my fridge as well and refill as needed.

      • Joan

        I think it’s crazy that suddenly flour and yeast are a hot commodity. My husband, bless his heart, found German yeast for me and it works great! I guess yeast is yeast no matter where it’s from.

  242. Glitzy Grammie

    I’m looking at the Simple Whole Wheat Bread recipe. Can this recipe be doubled?

  243. Natasha

    This recipe was fantastic. Easy. Turned out exactly like the video. I do not think I even did 50 turns! Thank you!!

  244. Catpro0730

    I made this today and it turned out perfect! And it was easy and delicious. Thank you for this great recipe.

  245. Catpro0730

    I made this today and it turned out perfect! And it was easy and delicious. Thank you for this great recipe.

  246. Lucia

    I should have watched the video before proceeding. I am not a novice baker but the dough is hard. I didn’t add the extra 1/4cup of flour because it was already hard. I used Robin Hood whole wheat and all-purpose flour. I mixed it with a spatula until ingredients were mostly incorporated and then used the hooks on my mixer. I should have added more liquid. It’s now resting for 10 minutes but I think there is no going back. What went wrong?

    • Lori

      Lucia: I also used Robin Hood flour and had the exact same problem. Are you in Canada by any chance? The dough looked lovely and soft in the video and mine was hard and difficult to work…no way I could do 50 turns. Also a novice bread baker but I am wondering if there is a difference between Canadian and American flour? Curious.

      • Lori

        Never mind…..I remade the dough again,this time weighing out flour portions and had completely different results!!!
        I followed her directions for making it onto 8 buns and they were excellent!

  247. jjmcgaffey

    Thank you so much for putting in weights as well as volume measures – “one cup flour” can vary so widely I’ve had real problems with other recipes. I’ll be trying this shortly – it looks great!

  248. Janna

    Hi Jenny, I was looking for a whole wheat bread recipe and came across your video, I laughed so hard when you squished the egg in your cleavage, I shared it with family and friends, we all need a good laugh at this trying time. Thank you Jenny, will be making the bread tomorrow looks really delicious. Keep safe

  249. ML

    Jenny, thank you so much for a delicious and very simple to make bread recipe! I made three loaves yesterday. They each came out perfect. It is a very easy to follow recipe and my family loved the bread. Especially hot out of the oven with butter. Yummy! You make baking a fun experience. You are the best. Sending you a rose?to say thank you.

  250. Terry Schlender

    Jenny, I’ve been baking bread with success for a number of years, but sometimes my bread will turn out too dense or have minimal rise. Now that I’ve used a number of your recipes I have 100% success. Thanks, I’m going to work through all of your recipes. And, love you videos and your cheeky comments from time to time. Keep up your great work.

  251. judy

    Jenny made artisan bread for first time. How do you suggest keeping the crust crisp in storage? How to store? Thanks

  252. Mario Denis

    Wow, that was a great looking and tasty bread, a keeper….love your recipes…

  253. Naheed

    Can this bread be made in a bread maker

  254. Dafna

    Love a easy Jenny recipe for Challah bread?

  255. Linda

    Okay, I was hoping this recipe would be the one that worked for me. IT IS!!!! I have tried so many recipes, I was beginning to doubt my experience as a baker and cook. It was easy, it tastes good and even worked with my glass loaf pans.

    My hubby has been having health issues and the breads we have bought in the past just were not helping him.

    This recipe was not hard to follow, was easy to knead the 50 strokes and even rose the way it was supposed to…better yet, I didn’t have to put the egg in my cleavage.

    Thank you

  256. Valentine

    I have a way of figuring the calories in bread loaves, its not perfect, but will give you an idea. Take all the ingredients and then divide by 12 slices. It comes to about l00 cal/slice ifyou cut it into 12 slices. This is a rough estimate.
    Whole Wheat flour – 400 cal per cup ——-800
    1/2 cup white 200
    2 TBS honey or sugar 120
    milk 2% 120
    2 TBS oil 200
    1 egg 70
    Total about 1200 cals per loaf
    12 slices = 100 calories per slice

    • Maria

      Thanks for this. It is helpful. What do you think is the carb count?? I love Jenny’s recipes.

  257. Gyinn

    I used half cups of whole wheat, rye, pumpernickel, and harvest grains, and all purpose. Wow it is fantastic!
    Thanks Jenny!

  258. Holly

    Jenny the taste of your whole wheat bread is in a league of it’s own and is far superior to that of the Cuisinart recipe that came with my stand mixer and it included a 1/4 stick of butter. How you achieve such a buttery taste is to be commended. Thank you for all these delicious healthy recipes all at our fingertips! 🙂

  259. RC

    Question: Can cinnamon be added to this whole wheat recipe when doing the final roll for baking pan.

    • Mary Ellen

      I think you probably can. When making cinnamon rolls the cinnamon is mixed with sugar and butter is spread over the dough before sprinkling the cinnamon/sugar mixture and rolling up. I just checked Jenny’s Homemade Cinnamon Rolls recipe and the dough ingredients are the same. She uses brown sugar with cinnamon and the rise time is 1 to 1-1/2 hours till doubles. Check it out to compare and see what you think. Happy baking!

    • Jenny Can Cook

      You might like this recipe instead: https://www.jennycancook.com/recipes/cinnamon-swirl-raisin-bread/

  260. Anon E Mouse

    I replaced the egg with aquafaba (3.34 tablespoons aquafaba per egg is what I use as a substitution.) It turned out great.

    Also I made it in a food processor and that saved me some time in the mixing. (I do not have a stand mixer.)

    • Anon E. Mouse

      Tip: If you do use a food processor instead of a stand mixer, do not warm the liquids before adding. The blade of the food processor creates more than enough heat and if you warm the liquid beforehand you might kill the yeast.

    • K. in Seattle

      Awesome that you used aquafaba. Will try that next if the egg works out for me. I am often thinking of how to use aquafab. Not a big fan of those puff desserty things 🙂

  261. Stephanie

    Amazing! Almost too easy. Thank you.

  262. Mimi

    Dough hook or regular blade for the mixer,which should I use?

    • Mary Ellen

      In her video she used the batter blade with rubber edge through the 2 minutes and said she just doesn’t like using the dough hook/doesn’t work for her. After combining and beating the ingredients she prefers to knead the dough on a lightly floured surface saying it’s 150 turns.
      She also encouraged using the dough hook if it works for you and it will reduce knead time. Worth a try.

      • Joanne

        Actually, the video says 50 turns, as does the recipe, not 150. I think that many will make your bread too tough. As well, the blade used is the batter blade without the rubber scraper/spatula. Don’t think that would make a difference, though, like it does when creaming butter and sugar for cookies.

  263. claudine

    I forgot! This is the 4th or 5th different bread recipe I’ve tried (tired of buying bread). Kid (finally) approves! YAY!!! Thank you, Jenny!

  264. claudine

    Hello! Used West Soy soy milk instead of regular milk, and 1 tbsp sugar instead of 2 tbsp. Turned out awesome!!! Thank you, Jenny!!!

    • #goodblessingstoall

      I used water instead of milk and it turns out great. Thanks JJ!

  265. Sue

    Just made my first loaf using this recipe. This will be my go to weekly bread. Easy, tasty, made the house smell divine, and best of all can pronounce every ingredient ? Thanks Jenny

    • Ingrid

      Great recipe! My bread came out delicious and was so easy to make. Definitely my go-to bread if I need a quick loaf. Thank you!

  266. Shirley

    Would like to make this bread but can’t handle whole wheat will regular all purpose flour work instead and what tweaks or changes are necessary????

  267. LKL

    Step 5 – turn out on board and knead 50 turns – If I’m using my kitchenaid, do I still do this? Or do I just continue kneading in the stand mixer? My bread machine broke down, and I’m trying to adapt my original recipe to the stand mixer – your recipe looks very interesting but I think the flour to liquid ratio will be off for me – I guess it’s different climates/elevations. Thanks.

    • TW

      I changed to the dough hook and kneaded the dough for about 10 minutes with the stand mixer. I found the flour and liquid ratio was fine. My loaf turned out to be great.

  268. Teri

    I just put a comment here. I did not have bread flour, so used all purpose. That is why I added the protein powder and dough enhancer. Thx

  269. Teri

    I made your wheat bread and it came out great. Let it raise in the microwave after heating 1 cup water for 2 minutes (dough was not in there when heating the water). Rose well and looks great. I did add a little protein powder and 1 tsp dough enhancer, and had to add a little more AP flour. Other than that, looks like a perfect loaf of bread. Quick and easy. Thank you soooo much.

  270. NYGRL315

    Does anyone know if this recipe will work well in a bread machine? I have a cold, drafty home so it’s hard to proof things especially in winter. Thank you in advance!

    P.S. Jenny, my husband and I are big fans. I’m excited to have found your recipes…..you are the best! He will thank you for my making him new, easy and healthier recipes! I cannot wait to try this and many more of your recipes!

    • adelheid

      I made last weekend. I have a cold and drafty house, too so what I did was to turn my oven into a proofing box. I followed the recipe and then when it I put the dough into the pan. I put it in the oven and then I put a large casserole with about an inch of very hot water on the rack underneath and I turned on the light in the oven. My bread rose fine to one inch above the pan in the 35 minutes in the recipe. Then I took the risen bread and casserole with water out and preheated the oven to the temperature on the recipe and baked it as instructed. I’m really happy with the results and plan to make it again.

      • #goodblessingstoall

        Nice. I use the oven to proof too. I put the loaf/pan covered by a towel in. Turn the oven on at 175F for two minutes and turn it off. I do it the same way for the no knead bread as well. Happy cooking Everyone.

  271. Johanna

    I no longer have a kitchen aid or any other stand mixer(gave it to my daughter who I thought needed it more with 2 boys). Do you think this would work with just a hand mixer as long as I finish by hand? Has anyone done it?

    • Sharons

      I made it completely by hand, no mixer at all,and it turned out fine.

    • #goodblessingstoall

      I mixed it up with a big spoon and kneaded it well. Comes out great.

  272. Jane

    I’ve made this four times the past month and it has been delicious every time – my family loves it too. The only change I make it to use all wheat flour. When I double the recipe I use my big old Bosch mixer because it’s much easier to mix. This is a really great sandwich bread and it’s now my go-to recipe. Thanks Jenny!

  273. JG

    Amazing recipe! I made it with freshly milled fine whole wheat flour and bread flour. I made it with honey. It is very sliceable for toast or sandwiches. I finally found a recipe that will replace store bought bread.

  274. Jessica Goff

    I got a kitchen aid for Christmas this year and it got me in the mood to make a quick loaf of bread! This recipe is simply! Thank you for your videos! Always happy and funny!
    God bless you!

  275. Ron Austin

    I used your Simple Whole Wheat Bread recipe to make bread for our Christmas dinner. Christmas isn’t until tomorrow, but the wife and I had to sample it and Wow!.
    Thank you so much and I will not be making any more bread machine bread in the future.
    Thank you again and Merry Christmas.

  276. Nancy H.

    I made my first loaf! It was perfect, simply perfect! I finally found my new whole wheat bread recipe. Easy, fast. fool proof. Thank you, Jenny!

  277. Debbie

    Can you substitute with a gluten free flour?

    • Anon E. Mouse

      No you can’t. The gluten is what allows it to rise. There are gluten-free recipes out there, though. You would do better to use a recipe created expressly for gluten-free flour.

  278. Sheila

    Just a tip for those of us that live in very cold climate. I had problem with proofing. I learned a tip how to fix that. Boil water on stove top. Turn on oven light. Do not turn oven on, just the light. Place boiled water in bottom of oven and leave dough to rise. The warmth from the light is enough. With the steam from the boiled water to do the trick. Have not tried technique as of yet. Just a tip I learned.

    • JustMe

      An even better tip to save energy/dollars is to microwave water in a 16-OZ microwave-safe cup 1 – 2 minutes, depending on wattage. Set bread in microwave after water boils and close door. Microwave acts a perfect proofing box.

      • Mary Ann Novetske

        this will sound stupid but do you leave the cup in the microwave with the bread?

        • Jenny Can Cook

          I agree it’s not clear but it I believe you would leave the cup in the microwave to continue providing steam and heat.

    • adelheid

      I used the hot water in oven with light on last week and it worked perfectly. I have not tried using the microwave.

  279. Carmine

    Funny half the pleasure is that “smell” when bread is almost baked, and the next half is wondering if Jenny is married?

  280. PS

    Do you need to proof active dry yeast first? I would think so but you didn’t say so I didn’t and my dough has not risen after 35 min. I’ll wait longer but think next time I’ll either proof first (maybe in the milk) or get some instant yeast instead. Am sad as I was really looking forward to easy fresh bread.

  281. Nancy

    Kudos. Finally someone that can cook. I do love to try for something new for the holidays and this video was SPOT ON. THANK YOU FOR BEING AWESOME. Everything flowed nicely. My highlight is that you didn’t spend a lot of time jabbering. Most blogs or recipes sites are horrendous to navigate, not to mention the darn ads. You are my present for the holidays. I can’t wait to see how my bread turns out.

  282. Michigan Pat

    Three beautiful loaves out of the oven. Sent pic to son so lost two immediately. I’m eating the crust before that disappears. I’ve baked a lifetime of bread but this is very special. I need to have your suggestion for storing. I really do not care for plastic so wrapped loosely in foil. Does it freeze well? Thank you. Dziękuję

  283. Anthony

    Me and my boyfriend have basically zero knowledge of baking, and we managed to make this on our first try. We’re at a high altitude but we didn’t adjust anything and somehow it worked! A great recipe and super easy to follow. Thanks Jenny! We’ll never buy bread again!

  284. Joyce

    How do I double this recipe?

  285. Audra

    hello.. when we let the bread rise is a room of 67 degrees warm enough? my aunt suggested the oven at 200 but that cooked it 🙁 I want to do it again but not sure about how to let it rise.

  286. RobernHealthyEater

    I just stumbled on this bread recipe. Boy of Boy looks so delicious, I am planning on trying it tomorrow Morning God willing. tutorial was great and also Jenny is so funny, she had me cracking up ” who’s your daddy”

    Just think my Mom owned her bakery for years and I never knew how to make bread. I tried making some earlier this week. I wasn’t sure how to mix the instant yeast, the bread looked pretty, but was like a piece of brick. I had a small piece and put the rest in the trash. 🙂

    Thanks so much

  287. Sheila

    Hello Jenny, thank you for the recipe and video tutorial. I tried it yesterday. It was the first bread I ever made. It came out so wonderful.

  288. Cal

    You seem like a very nice lady, but I am a little offended from you using Our Heavenly Father name in vain. Of course not asking you to change who you are, just my observation.
    Love your recipes, keep up the good work.

    • Gary Kerr

      I’m offended that you would reference a non-existent being. It’s a cooking video. She’s a wonderful and interesting person. Leave Jenny alone.

      • DavidH

        I agree. No need to use His name in vain. Non-existent? You speak for yourself and your own experience.

    • Mike

      Oh my God could be referring to the many millions of deitys out there. I don’t think Shen was offending tithe one you’re referring to you. Sheesh.
      The bread came out absolutely awesome. Very talented lady. Look at all those cooking’s and baking utensils lol

  289. Jackie

    Made this bread tonight and for some reason it did not come out of the pan easily a small piece even stuck in pan after I got the bread out. Anyone maybe knows why ?

    • Cal

      I always spray my pans with a little olive oil and have never had one stick.

    • Sheila

      Hi Jackie, I dont have a lot of bread making experience. I only made it once. However what I did is used parchment paper with a bit on the sides to pull it out. I worked great no sticking at all.

    • Melanie

      Letting it cool in the pan for quite some time will help the bread release itself from the pan.

  290. Diane

    Jenny, I made this bread this morning to give as a hostess gift for a friend. It was SO easy and turned out fantastic. Thank you for sharing this recipe.

  291. Jack L

    I make a ton of whole wheat bread, four to six loaves at a time. Decided to try this recipe. Oh my it is incredible!!!! I just finished scaling your recipe to four loaves and will try it-fingers crossed. But so far, there is no better single loaf recipe. Thank you for sharing!!!!

  292. Melissa

    I just made this recipe this morning. First time ever aking bread. The flavor was great and taste so good. The only thing is that when I cut it in slices (after letting it rest about 30 minutes or more,) it kind of crumbles, kind of looks like gaps in the bread and that’s why it crumbles in those areas. Can anyone help me, please? This is the first time I do anything like this, so I have no clue on what to do 🙂 Thanks so much!

    • Laura Jean

      My guess is that it was too warm still. 30 minutes may be fine for some breads if they are small enough, but doing that on this size of loaf may be the thing.

      The other thing I thought of was that perhaps you needed to knead the bread a bit more aggressively so the gluten structure was stronger. Just some ideas!

      • Cal

        I use a round scallop serrated knife (the serrations are rounded instead of most serrated using sharp points) and it works well with warm bread, I’ve have even used it straight out of the oven, I love to test taste the warm heal slathered with butter.

    • Brenda

      Melissa, I would think that a 30-minute cooling would be enough. My first thought was that perhaps it was the way you “shaped” it before putting it in the pan. When you shape the dough, you should try to reduce air bubbles. Notice the way Jenny flattens the dough, rolls it, and then tucks the ends in. you might try rolling your a little tighter (but not too tight!).

    • Brenda

      Hi Melissa, I’ve been thinking about this and then my loaf today was a bit too crumbly, also. I was going to have my KitchenAid knead my bread for me, but I ran into some difficulty, so I finished by hand. I googled it and this is what I found, “Too much flour and not enough water can cause crumbly bread – people often do this if the dough is too sticky and they add more flour rather than kneading through it. Other culprits can be overproofing or not kneading enough – the things you need to do to get a good structure.” Hope this helps you.

  293. Jane D

    i would like to triple this recipe, any suggestions?
    would i need 3 pkgs of yeast? etc.
    thanks !!

    • Melanie

      You’d probably need a really large pan to do this- I’d recommend making the bread just 3 times. but, if you triple the recipe, triple the yeast too. It’ll be a big bread

  294. Alexis

    Love your videos and tips. How do you get the bread to rise in 30 min? I’ve followed this recipe three times now and it has never risen 1in above the pan even after letting rise for and hour. My yeast is new and my milk was warm so I’m very confused.

    • John R.

      Could be altitude or house temp, when I made it it took about 40 min for mine to rise 1in above bread pan. Pan might also be tall

  295. Pat

    The 90 minute whole wheat bread recipe turned out delicious!! The best bread I ever made. Thanks!

  296. Jaimie

    Hello! How come this does not have to rise twice? Meaning, one bulk rise, shape, then rise again in bread pan.

  297. JP

    I live at high altitude, and made my own altitude adjustments. It came out great. I was wondering what altitude adjustments you would recommend. I decreased the yeast which I don’t think I would do again. I also added vital wheat gluten.

  298. hristo

    Hi Jenny
    You are a AMAZING PERSON AN COOK.I enjoy every video You make.
    If You got a several eggs in Your Brasier and I POP THE QUESTION WILL YOU ACT LIKE IN THIS VIDEO.

  299. Delia

    Dear Jenny: I just made your recipe and it came out wonderful! Thank you for sharing.

  300. Ginger Conrad

    I tried half a dozen wheat bread recipes that were good but not great. Yours is great and will now be my bread of choice. Thanks.

  301. Anne

    Great taste and texture. I think I have found my go to whole wheat bread recipe!

  302. Mariette

    Hi Jenny, can you tell me how you store homemade bread? Thank you.

    • Holly

      Hi Marietta! Not sure if this is what you are looking for but mine lasted 3 days in a cotton bag wrapped in a linen towel in bread box. I wrapped half the loaf in 2 cotton towels and put it in the freezer for 2 days before transferring it to the breadbox. We are trying to cut down on plastics in our house and this seemed to work really well. Good luck with yours!

  303. Helen Hedrick

    Thanks for the wonderful recipe! It came out wonderful!

  304. Raq

    Has anyone use sourdough starter instead of yeast? If so, how much did you use and how did you adjust the rest of the recipe?

    Jenny–could you add a “search” button to search within answers/questions.

    Thank you for an excellent recipe! I’ve made this one and others with much success! Your flatbread is a staple in our home.

  305. Jennifer Kirkman


    I do like this recipe except for the fact that the dough was very sticky! I followed this recipe exactly, but maybe I could do with a little less water-I don’t know. I had to keep adding more and more flour and kneading it as Jenny demonstrated was hard to do since the dough was sticky. PLEASE

  306. Vee

    Is the salt necessary?

    • Jennifer Kirkman

      Hi Vee-

      I do think that the salt is necessary for the flavor of this bread.

      Now, a question for everyone. My dough was VERY STICKY! Should I use a little less water than the recipe calls for? As a result, it was very difficult to finish kneading by hand!

  307. Toniann

    Hi Jenny made this bread a few times delicious..TY ?

  308. Bev Hitchcock

    I LOVE this recipe! I stumbled across it about a month ago. After my first loaf my husband told me to never buy store bread again. I tweaked a couple of minir things but overall an excellent recipe. I found mixing the oil and egg together before adding to flour helps it incorporate better. I also brust the crust with melted butter as it comes from the oven. The last thing is to use an electric knife for slicing. It gives more even slices.

  309. Sonis

    I have been baking this bread pretty much on a weekly basis for the last three months. I love this recipe! Jenny, what I want to know is how the heck did you ever discover this method? You are a magician! Thank you, thank you.

  310. Darien Fremont

    I live at 8,600 feet elevation so I put double yeast and 2 rounded tablespoons of wheat gluten. My making is good with these adjustments. Some people like to slow the oven down but I don’t .

  311. Sharon

    Excellent recipe. Just made this bread and I am jumping in joy.
    Thank you very much Jenny. You are awesome 🙂 God bless you.

  312. Frank Alexander

    Just to let you know I used almond milk in your whole wheat recipe and the bread came out great thank you a simple and it’s easy
    Best regards.

  313. Amelia C

    Thank you Jenny for simple directions to an awesome bread. My first loaf is in the oven. You made me into a baker! What a hoot! God bless

  314. Pat W

    After years of making bread disasters I can finally make a dependable and very tasty loaf of bread in a very reasonable length of time. Thanks so much!

    • Sharon L

      Just saw your response to making Jenny’s bread. I am going to really try this myself too. You have encouraged me. My mom made wonderful bread, mine has always been a failure. It seems even the stuff I make in my bread machine never will ever measure up to my mom’s. But hopefully when I try Jenny’s my report will be different.

  315. DT

    After you take the loaf out of the pan you can put the loaf back in for 5 minutes to crisp the outside a little more of you like.

  316. Janice

    Baked bread for the first time ever using this recipe. It turned out just like in your picture. So easy to make and delicious. Thank you very much Jenny. Passing the recipe around.

  317. Joan

    Your bread recipe recipe changed my life. I am 67 years old and have been trying to bake a decent loaf of bread for over 40 years, I have used bread machines, my moms bread recipe ( taking a whole day and still not edible) and then I found your video. I have been making this bread for my husband for a month now and he absolutely LOVES it. I love your videos Jenny. You making cooking fun and most of all EASY

  318. Sunshine

    Jenny! Thank you, for this easy to follow recipe! I made it and now my husband demands that I make it often! Well, I have to admit, I do love the bread too and our 7 year old son!

    It took me an hour to rise the dough an inch over the pan but it was definitely worth the wait! I am going to make this again this weekend, 1 whole wheat and 1 regular flour. I will also be making some buns!

    Thank you again for this quick and easy to follow recipe! I am an avid fan!

  319. Jessie

    This is definitely my go to recipe for wheat bread. 🙂

  320. Nancy

    My husband just came home and saw me kneading….he said, “ oh good you’re making those buns, I really like them”….and so I am!
    Making hamburger and hotdogs buns using this delicious recipe!
    Thank you once again!!????

    • Kathy

      Hamburger buns! Yum! Can I ask how many you make from this recipe? How big do you shape them?

  321. Evangeline

    Hi Jenny, Just want to say I can’t wait to try your Whole Wheat Bread recipe! Thank you so much for taking time to do a video to share it with us. I love all your videos and how you explain everything so well,your bright pretty colors, your beautiful aprons, and your wonderful sense of humor. You are very much appreciated! 🙂

  322. Sonika Soni

    Hi Jenny,

    I have been baking this bread for about 6 months now and it comes out perfectly just like yours in the thumbnail picture. I have only one question. I do not know why I waited so long to ask you. When I slice the bread, it leaves a lot of crumbs and sometimes it feels too dense unlike the store bought bread. Could you please suggest if this is how it should be or if I might be doing something wrong!

    • Old Texan

      I have the same problem sometimes in baking whole wheat bread.
      First, follow the recipe exactly.
      Use a whole wheat flour such as King Arthur or Hodgson’s Mill.
      I think Jenny uses King Arthur, as I do.
      Aerate the flour, Jenny’s blog or FAQ gives instructions.
      For more consistent results, weigh your flour.
      I get better results using bread flour with whole wheat flour
      I think your problem is that your flour-liquid ratio is a little off. The brand of flour, the weather, altitude, all can affect that ratio. The King Arthur flour site has some good information on this.
      If you are using a stand mixer, after your ingredients are blended, take the dough ball out and hand knead per instructions. You should be able to tell if it is too wet or dry. Either way, adjust with just drops of water and small amounts of flour, while kneading.

    • Snehi Kulkarni

      Hi Sonika,
      I have the exact same question. I have made it just once so would like to know if you found the reason for the bread being crumbly. Thanks!

  323. Nancy

    I am so glad I found your recipe, just finished my loaf and it came out absolutely beautiful.

  324. Shaorn

    Should I keep yeast in the fridge. Love your video making bread. cute. Going to make it tomorrow.

    • Jenny Can Cook

      Once opened, yeast should be kept in the freezer, not the fridge.

  325. Teresa

    Recipe easy peasy & SOOOO good!!
    Thank you, Jenny!! ???
    (Looking forward to trying some of your other recipes)

  326. Mmlk812

    Hi Jenny! This is the simplest most awesome whole wheat bread. Thanks a lot for the recipe. I want to ask if I can change the ingredients to 1 cup whole wheat flour, 1 cup barley flour and 1/2 cup maize flour, with the remaining same procedure, will that be okay?

  327. Bruce

    I’ve been baking this recipe now for a couple of years. I’ve been tweeking it with each baking and now constantly use the same tweeks. I’ve found that a full 3 cups of flour turns out the best, most consistant, loaf. I use 1 cup of white flour, 1 cup of whole wheat and one cup of multi-grain. I add a capful of Realemon (almost as if I were using buttermilk) and I always use a large egg. The rest of the recipe is unchanged, and turns out the best loaf….for me.

    I don’t know why I need more flour. I aerate it by adding it to my measuring cup with a spoon. I live in the lower mainland of BC Canada ?? at approx 15 feet above sea level.

    I’m curious if anyone else has found 3 cups of flour is needed.

  328. Cleo

    This by far is the best whole wheat bread recipe I’ve tried. It’s super easy and very good. My loaf turned out beautifully. I love that you were specific about how many times to knead the dough, which took only 2 or 3 minutes (recipes that call for the stand mixer and dough hook require 7-8 minutes of kneading). I’ve made several bread recipes before but this will be the one I make over and over again.

  329. Monique

    I’m a novice at bread making and I’ve been trying different recipes each weekend. This is the first one I tried (and it turned out great!) I’m so happy you’ve shared this recipe. It beats all the ones I’ve tried. Can’t wait to try more of your recipes!

  330. Duffy

    I love your recipes and I am so happy that I found them —— I want to make the wheat bread this weekend I only have glass or ceramic loaf pans which would you suggest

    • Jenny Can Cook

      I have never used either one but you can probably do a search for baking bread bread in a ceramic (or glass) loaf pan – you might need to make adjustments.

    • Duffy

      Thought I would let you know that I used a pampered chef loaf pan end it came out looking just like yours so excited looking forward to eating it ?

  331. Jessie

    This is the recipe I go to for wheat bread. Very tasty

  332. Jon P

    Great recipe worked perfectly only I used too big a pan so it didn’t rise up very high but filled the pan so the loaf ended up a bit small. Still very edible and good to eat. Thank you Jenny.

  333. Carole

    Very disappointed in the recipe. Three times and no luck-doesn’t rise. The last time I bought new flour, new yeast and a thermometer to check temp of milk
    and still no luck. Used room temp egg. Checked your suggestions but of no value.

    • Jenny Can Cook

      I’m so sorry. It’s worked for me and for so many people. Is it possible you used the wrong flour, like whole wheat pastry flour?

    • laurie l cushing

      I Had the same Problem. Bread didn’t rise , tried twice gave up

      • Jenny Can Cook

        You can probably find a solution in my FAQs.

  334. Donna C

    Hi Jenny! This bread is so easy to make! My honey and I love the recipe with the honey. I’ve made twice, now, and the ONLY issue that I have is that the bread sticks to bottom of pan. I didn’t grease the pan the first time, but I did the second, and still it sticks horribly bad. Should I raise my oven rack? It is set exactly middle of oven. Thank you! God bless you- donna

    • Jenny Can Cook

      Do not raise your oven rack. I have 2 suggestions: 1) Use butter to grease the pan. 2) If that doesn’t work, line the pan with parchment paper.

  335. Trust Fund Baby

    Hi Jenny use to watch your show back in the day loved it, so glad I discovered “Jenny Can Cook.I would like to know can I use this receipe in a bread machine?

    • Bruce

      I use a B & D bread machine on the dough setting. Let the cycle complete (90 ninutes) turn the dough out, knead it about 3 minutes, shape it into a loaf, place it in the pan to rise (approx 30 minutes), and then bake in the oven.

  336. Esther

    I made this today. It didn’t rise as expected. Not sure what happened. I put it in the oven anyway, because Jenny said it would rise more. I don’t have a mixer so mixed it by hand, I used an extra 1/4 cup of flour..that might have been the problem. But it tastes great. Not overly heavy for not rising as much.
    Will try this again but not add the extra flour. And really knead it next time.

    • Maud

      Hi Esther, I would guess two things. Ensure you added enough sugar (yeast require sugar), and ensure the milk was warm enough (I think some people underestimate how warm the milk should be).

      • Jenny Can Cook

        From my experience, sugar is not required with yeast. I add the sugar for a little sweetness in the bread.

        • Pam

          Hi Jenny,
          I loveee your videos. You remind me of my Mom and that made me happy.
          Can you add honey instead of sugar?
          You are amazing!!
          Thank you.

          • Jenny Can Cook

            It’s addressed in the recipe.

            • Pam

              Hi Jenny,
              I’m sorry, I didn’t read the recipe yet. I only watched the video.
              Thanks very much!!

  337. Cathy B.

    Just made the whole wheat bread this afternoon. I am a novice with bread making, but this recipe was so easy! Thank you for all the details! I made some honey butter to slather on the warm bread. Such a treat!

  338. Pat

    Just had my first slice of the honey whole wheat bread….great, exactly as “advertised,”. Even the timing, including bake time. Interior temp 190 degrees. Only difference , I used an egg wash, spray it on, to hold sesame seeds on top.absolutely perfect. Easy, quick. The weather here is very cold, and dry. Preheated oven for at least a hour, proofed bread in microwave with door very slightly open so light stayed on for warmth, with a glass of hot water in microwave. Warm and moist. Also, simmered a large pot of water in kitchen to off set cold, dry air. Will be using this recipe often..thanks.

  339. John

    Delicious turned out perfectly. I had no idea you were the Jenny Jones. Loved your show and your warmth and personality shines through in your cooking. I want to try your bunny buns next. Done this loaf twice no problem. I’m from near your hometown. From Woodstock

  340. Memapq

    Hi Jenny, I absolutely love watching and cooking along with your videos! You are so much fun! Everything I have made has turned out perfectly. I made your recipe for wheat bread OMYMY it came out absolutely perfect and I will never make any other recipe for whole wheat bread again, o love it. Delicious and perfect for sandwiches. Exactly what I’ve been looking for for years. Thank you so much.. ?

  341. June

    I decided to try your whole wheat bread recipe today. Though it didn’t rise as high as yours, even though I left 40 minutes instead of 35. In the end the finished product was more dense than yours, but very flavorful. It was my first time with this recipe, so feel the results will improve when I make my next loaf. However, do you have any suggestions that might help me for the next time?

    • Jenny Can Cook

      Next time, leave it to rise until it’s one inch taller than the pan, no matter how long it takes. Good luck!

  342. Patrick

    Before cooking the Wheat Bread I wanted to make sure there was not a typo. The ingredients call for 2 teaspoons of instant yeast, most all your other breads call for 1/4 teaspoon, are 2 teaspoons correct?

  343. Crystal Hogue

    Is there a nutrition list for this bread recipe?

  344. Phyllis

    Tweaked it twice – first time replaced granulated sugar with brown, second time replaced granulated sugar with molasses. Also used the next size larger loaf pan. Great results. The original recipe is wonderfully basic which makes it quite adaptable to a few nips and tucks. I’ve been baking bread since my children were little – some 60 years ago. Finding a new, truly excellent recipe such as this is a joy. Thank you!

  345. S Chakraverty

    I loved the bread, came out exactly and seems quite foriving. Thankyou so much for teaching us how to bake without fuss!!

  346. Mari

    My husband gave it a ??, so this will be my go to recipe for whole wheat bread.

  347. Andi

    Jenny – I found your video online yesterday and tried this today (which was also the maiden voyage of my new KitchenAid stand mixer). As fate would have it, I was called away just as I started the 35 minute rise, so I put it (covered) in the refrigerator for 4 hours. It rose perfectly and baked up beautifully! So many thanks for this very forgiving bread. I’ll never go back to store-bought!

  348. Sally

    This recipe is fantastic – have tried it several times this month and has turned out great every time! The only time it didn’t, realised I’d forgotten to add the oil but it was still edible, just a little holy.

    Thanks for sharing your bread recipes, Jenny, so good and v reliable indeed.

  349. Anna Libby

    Can I double this?

    • Anna Libby

      Nevermind lol…I already asked this in November hahaha.

  350. Joline

    Why the egg? Thats not healthy. One yolk has the day’s supply of cholesterol. I left it out and it turned out fine. It also turned out well by substituting water for the milk.

    • Jenny Can Cook

      Egg yolks contain cholesterol but do not raise serum cholesterol, which is why I don’t hesitate to use them.

      • Marianne

        And eggs have the healthy cholesterol!
        Delicious bread! Thank you Jenny!

      • Katia

        I think you are wonderful! I love your sense of humor. I just watched, again, your video of the easy bread and I love the part where you talked about the bread being so forgiving, unlike some people you know. LOL.
        I think is rude of people making comments about this or that, that this is unhealthy and stuff. Continue to do your marvelous videos and I will be here supporting your wonderful work by watching you on YouTube.
        Blessings of health, love and joy to you and yours.
        BTW, I am making your easy bread. It’s rising now. Can’t wait to try it with the Zuppa Toscana I am making it tonight!

        • Mina

          You took the words right out of my mouth. Thanks for beating me to it.

          In my humble opinion, if people want to tweak a recipe or want to believe that eggs, butter, salt or what-have-yous are bad… then don’t flippin eat them. If they don’t like the recipe… wonder your happy fingers on to another page and be quiet. There’s no need to say anything. Are they expecting an award? A thumbs up? Recognition? I see it time & time again and it’s super annoying. …. “let’s make bread without flour… it makes people fat.” ?.

          You do you, Jenny. The rest of us that actually love cooking & know why a certain ingredient is added/needed, will continue to watch.

  351. Rebecca Potter

    The bread was dense and it stuck to the nonstick pan, it looked beautiful though

  352. Janice

    What can you use if you don’t have a thermometer (for milk)? Is there some trick or tip?

    • Jenny Can Cook

      Did you look at the FAQs? https://www.jennycancook.com/problems-with-yeast-baking/

      • Karen K

        Ok, so after batch #8….wait, let me back up. So #3 was delicious!!!! And all the others after that. I just couldn’t figure out WHY it wasn’t rising like yours! So while washing out my bread pan (only have the one mind you) I happened to notice the measurements. This is a larger pan! Uggghhh so, it is true they are not as puffy as yours, they all taste super d duper!!! And when I get a smaller pan I’m sure they will puff up like yours!!! This recipe is amazing!! It is so good toasted with pb&j. I’m so proud of myself! Lol (thank you!!! Btw ??)

  353. Karen K

    I need help!
    I have made this 3 times and every single time my dough will not rise. I even bought a thermometer to be sure the milk was exactly right. I just don’t know. The yeast is in singles packets and the exp date is 8/18/2020. Does anyone have any suggestions?

    • ricckky

      I used to use regular yeast, not rapid rise–sometimes had the same problem!!–Since I went to rapid rise–it has never happened again!!!–That being said–make sure your temperatures are pretty close to what they are supposed to be–I have found by trial and error–to err on the high side–120°

    • Jabar

      Regular active yeast can be killed by the higher milk temperatures. If you’re using that instead of rapid rise, heat milk no higher than 100-110F.

  354. Marianne

    Jenny, I just discovered your recipes, and I have been leaving comments everywhere. My mom taught me to cook as a girl. She was a home ec teacher. Now I love mining your wealth of recipes and baking knowledge! Thank you for all of your work!!! The videos are so helpful and fun!!! We just made the whole wheat and white bread by hand perfectly. We threw in a little grated applewood smoked cheddar, rosemary and garlic powder. I will need this bread every week. Thank you again!!

  355. Marianne

    Jenny, I just discovered your recipes, and I have been leaving comments everywhere. My mom taught me to cook as a girl. She was a home ec teacher. Now I love mining your wealth of recipes and baking knowledge! Thank you for all of your work!!! The videos are so helpful and fun!!! We just made the whole wheat and white bread by hand perfectly. We threw in a little grated applewood smoked cheddar, rosemary and garlic powder. I will need this bread every week. Thank you again!

  356. Geb's

    easy and awesome ………………Thank You

    • Geo

      Thank you for great bread recipes. I have good success with your recipes and methods.
      Do you have an Oatmeal bread recipe?
      Thanks again

  357. Joline

    Hi Jenny. I feel like I know you from watching your videos. For years, I used the dough setting on a bread machine, then did the rest by hand. While making rolls for Thanksgiving, the machine broke. Thank goodness for you! I don’t need a bread machine, I just need Jenny! I made your wheat bread and it was delicious. Thanks for all you share and for being so friendly.

  358. Anna Libby

    Can I double this recipe?

    • Joline

      You can double any recipe. You would be making two loaves instead of one.

  359. Constance Sekerka

    Hi Jenny,
    well you did it again! This is the best bread recipe and easiest I have made yet.I changed just a couple of things, I used one cup white whole wheat flour and one cup AP instead of two wheat and used honey, did not use bread flour just AP flour. Thank you again for your fun videos and great recipes. You look so good for your age…I’m the same age so I can say that lol (you look better then me)

  360. Maureen L

    Love your videos – you are hilarious
    The recipes I’ve tried including this one are great
    Keep up the great work and thanks for sharing polish recipes especially!

  361. Lise M

    Is this recipe easily doubled? If so, what ingredients would you double? Thank you!!

  362. Joni

    The best bread ever. So happy I found this recipe. Thanks Jenny.

  363. Sam

    This bread is just delicious. I was less than accurate in some respects but thought I’d go ahead and see if the recipe would forgive me anyway. And it most certainly did. Can’t wait to try the rolls version….at Thanksgiving? With turkey gravy? OMG! Thanks again, Chef Jen!

  364. Joslyn

    Hi, Jenny,
    In your video for Simple Whole Wheat Bread, you’re working on a green board of some kind. Can you tell us more about the board; it’s size and composition, and where you purchased it? LOVE your recipes and videos, thank you so much for posting!

  365. Trudy

    Hi Jenny….I love your videos and your recipes! I’ve tried some of them and they’re always winners with my family. Thank you for sharing with us! 🙂

  366. Shelly

    I made this last night and it was the first time I made a loaf of bread that turned out! I followed the recipe except I didn’t use honey as I didn’t have, but I am so excited that I made my first loaf! It tasted amazing and I will be making more! Thank you!!!

  367. Chris

    BADA BOOM! I am now a bread making machine!! I love this bread, letting another loaf sit right now. But, what I love more, is that this lead me to find out I LOVE BAKING STUFF! I had no idea, so thanks for “waking” it up ?

  368. Lyne

    I made this bread recipe in the afternoon and it is so good thank you to share good recipes et tutorial too very interesting

  369. Beth Wagar

    Ive made bread since i was a youngster im now an oldster. Why an egg? Can I just leave that out? Ive never put an egg in any yeast bread before only quick breads like banana bread etc. ????

  370. Billie K

    This is what my man wanted. A light wheat bread for sandwiches that wasn’t heavy. We’re not buying store bread anymore since theres other ingredients and preserves added to it. This is by far the best and easiest wheat bread I have made that got my mans thumbs up approval. Thank you for sharing.

  371. Temperence

    LOVE LOVE LOVE! This bread turned out beautifully. Thank you! 🙂

  372. Brenda

    Omg!! Just took the bread out of the oven…couldn’t wait for it to cool off, this is the easiest, most delicious homemade bread I’ve ever to made, instead of using sugar, I used molasses. Thank you Jenny!

    • Beth Wagar

      ooo molasses that would be good too.

    • Bruce

      I’ve tried it with white sugar, brown sugar, honey, molasses and with maple syrup and all turned out great. The only addition I make to the basic recipe is that I alway add a capful of “realemon” to any and all yeast bread recipes, and have never had a failure.

  373. Judy

    I read that baking bread with a pan of water on the shelf beneath it keeps the bottom from burning. Seeing as you’re such an obvious pro with bread, what are your thoughts on this technique? Thanks!

    • Beth Wagar

      I put my bread dough in my oven with the oven light on to raise and sometimes if its dry in the house ill put a cake pan of boiling water in with it for the steam. It works well. Also, when i bake my french bread in order to get that nice crispy crust ill throw in a few ice cubes onto the bottom of my oven for the steam. works for me anyway. if your bread is burning on the bottom you might have it too close to the bottom of the oven. middle is best

    • Samantha

      Did you try the pan of water? I used that for no-knead artisan bread before I got my Dutch oven and it gave an even, crusty outside (perfect for that recipe). But I am going to try it for this recipe, too. The bottom of my loaf tasted fine but appeared darker than what I was going for.

  374. Mani

    Hello Jenny, I finally gave your bread recipe a try yesterday and my oh my, was I pleased with the results!!!!! My family and I are in love with this bread so much so that today I’m planning on making 2 more loaves!! I did substitute milk with almond milk and added some more water to make a softer dough… I didn’t areate the dough so maybe that’s why it was a little tighter but it all came out awesome in the end! Just wondering if we could bake it without a loaf tin as I only have 1 bread tin. Also can we do without the egg (I’m trying to not consume eggs). Thanks again for such an awesome and hilarious video! ?

  375. Kathy

    Dear Jenny,
    I absolutely love your recipe! I have a big family and have always wanted to make homemade bread but never thought I had the time. Your recipe is so easy and quick, I was skeptical it would actually turn out. I was literally in tears, the bread turned out so beautifully! My kids laughed but I was so happy to find a healthy recipe that is so fast. Since I made my first loaf of bread, two weeks ago, I have not bought any chemical filled bread from the store! I have been making one loaf every other day for my family of 6! I have even added 1/4 cup ground flax seed and it turned out perfect. My parents also loved the loaf of bread I baked for them! Thanks for the great recipes and funny videos!

  376. Bean

    I have been making this bread for so long now and every time I do, I think that I must leave a comment! It is SO easy and really delicious. I add in 1/3 cup of pumpkin seeds, 1/3 cup of sunflower seeds plus 1/4 cup of millet after the 2 minute mix but before adding in the extra flour. It is the tastiest recipe for bread that I know of and cannot believe how easy it is.

    • Jenny Can Cook

      Thank you for taking time to share this variation – it sounds really good.

  377. Bruce

    Just finished baking another loaf of this great bread, and once again it turned out perfect. The only thing that remotely could be considered as an alteration to Jenny’s recipe is that I also add one capful of RealLemon together with all of the other ingredients.

  378. Patrick

    My question was so dull I had to reply, lol. Made your no knead bread and now the whole family is in on it!
    Thank you again,

  379. Patrick

    I would like to make rolls instead with this recipe. I know it will work because it’s amazing bread. Please tell me how many rolls per batch you would recommend as I like them to be uniform so I weigh each out. A medium sized roll slightly bigger than or nearly the size of a slider bun would be great.
    Thank you,

    • Patrick

      Just saw the roll recipe, sorry, rotflol.
      Thank you,

  380. Paul The Bread Maker

    I bake one loaf a week. They only change I made was using 100% Whole Wheat flour. It rises nicely and tastes great. I found with or without 100% WW it is great bread.

  381. Marilyn

    Thank you for this recipe. Perfect result. Exactly what I wanted for sandwich bread.

  382. Deb

    I followed your recipe exactly, somehow though, the dough was very thick and tough…right after I added the milk pretty much. 🙁

  383. Baker? Brandon

    EASY AND PERFECT! My wife and I have a system. She bakes, I cook. She does the biscuits, I do the gravy. The only other time I baked, was no bake cookies. Obviously, this was my first time making bread. It was super easy and came out perfect! Thanks for making me feel like real baker.

  384. Debbie H

    This recipe is perfect. I’ve baked many loaves of whole wheat bread and this was by far the easiest, prettiest and best texture. My new go-to recipe, for sure. Also, it stayed soft for DAYS – crazy – and then made great toast when it was starting to get dry. Love it.

  385. Bruce Erickson

    Well, I’ve just finished baking another loaf of this delicious recipe, and I must say that your recipes are totally foolproof. I’m 75 years old, and started using your recipes approx 3 years ago. Prior to that, I used my bread machine, which was fine, but not nearly as good. I must say that I still use the bread machine with your recipes, using it only for making the dough. I then take the raw dough from the machine and continue according to your directions, and I have NEVER had a disappointment with any of your breads or other recipes. Thank you Jenny.

  386. Werner

    3rd time making this bread, awesome every time,. Jenny rocks

  387. Susan

    I made the whole wheat bread and whole wheat hot rolls and entered them in our local county fair and got a 1st on the bread and a 2nd on the hot rolls, great recipe.

    • Jenny Can Cook

      Well that makes my day. Congratulations and thanks for letting me know!

  388. Shirley

    I bake my own bread because American bread is too sweet (compare UK and European recipes to American recipes), I made this without any sugar and used 2 tbs of 1/2 and 1/2 (your milk is too sweet also) made up with water, the loaf came out perfect, completely different to my usual method, but it works and that 10 min rest time is enough to clean all the equipment and get it all put away, this will be my go-to recipe (minus all the sugar) from now on, took longer to rise but probably because its summer and the A/C is on, no biggie just followed your instructions, absolutely delighted with this.

    • Beth Wagar

      I put my bread dough in the oven to raise with just the oven light on…when raised enough i take it out and turn the oven on….it only takes 5 mins to heat up if that. then cook as usual. the oven light is just enough warmth and its out of drafts.

  389. Betty C

    Have made this recipe and it turned out great.
    Have you every tried to add sunflower seeds or flax seeds to this recipe?
    Thinking I might try it and see how it turns out.
    Love your website.

    • Bean

      I have just posted Betty – I add 1/3 cup sunflower seeds, 1/3 cup pumpkin seeds and 1/4 cup millet after the initial mix but before adding in the extra flour – it is really good!

  390. Jere

    I grew up in rural Iowa and my mother was a consummate bread baker. My siblings and I used to take a slice of my mom’s bread to school so we would not to eat the boughten white bread. My mom taught us all how to make bread. I think she thought if we all knew how to make bread we would never starve. Must have worked since I am now in my 70’s and still going strong. I love the simplicity of this recipe. You cal always tell if your bread is going to be good by the feel of the dough as you knead it. Thanks Jenny for this simple and quick WW bread recipe. Enjoy your blog very much. Jere

  391. Sabina

    I am making it now… Waiting 35 minutes for dough to rise.
    I am scared! Never before I had made bread, but you make it look so easy! Thank you, Jenny!
    I will leave a comment when I taste it. Fingers crossed! Hoe it will taste like your bread!

    • Beth Wagar

      well? how did it turn out? Im sure it was good.

  392. Jason

    When I try to make this, as soon as I put the 1 cup of milk and egg (warmed up) in the mixer, it turns into a clump, like I already kneaded it before mixing it, is there something I’m doing wrong? I am adding the one cup measure of milk, the egg, the oil, all that but this happens, which then leads to a lot of cracks in the dough. Can you help me?

    • Jenny Can Cook

      You may find an answer using the “problems” link at the bottom of the recipe. It could be you are not aerating your flour. If you’re in a higher altitude, I have no experience with that but you can easily research the changes needed for high altitude baking. I hope that helps.

  393. Patricia

    Have made several times. Always good.

  394. ha gay no u

    Dear Jenny,

    I am wanting to try this recipe soon but I have a question, I am above 9000 altitude, do I need to change any ingredients or bake time? I watched your video then came here, looks pretty simple but I was told that at our altitude my ingredients will need to change. Can you help me out?

    Who’s your daddy… lol

  395. Wayne

    This recipe is a good best Whole wheat bread recipe

  396. Leslie P


    I have two questions. How would I change the recipe to use instant milk, as I don’t drink milk? Also, would using whole wheat flout entirely make a difference in the recipe?

  397. Alexis H

    Hi! I’ve made this bread a lot lately and I’ve really enjoyed the recipe. I let the yeast rise a bit with warm milk and sugar but still use the same total amount of milk called for above. Thanks, Jenny! p.s your video is really funny.

  398. Debbie

    Will this recipe work if one uses a gram digital scale to measure flour?
    1 cup of flour is 120 grams.

    • Jenny Can Cook

      My metric conversion chart might help: https://www.jennycancook.com/category/metric-conversion-chart/

    • Rd311

      I use a scale and these are my measurements for a perfect loaf:

      400 gms flour (You can use 100 percent whole wheat, but it’ll rise a bit less, still delicious though!)
      245 ml water
      8 gms active dry yeast
      7 gms salt
      a pinch of powdered ginger
      half a spoon of sugar (to activate the yeast in water, though sugar isn’t really required)
      1 egg
      15 gms of oil

      Then I just follow Jenny’s method in the video. I make this at least once a week, usually twice, and its delicious! Thanks Jenny!

  399. Devendrajoshi

    Nice presentation… I like cooking at the age of 70 and making good. Now I will try this recipe. Thanks…

  400. Lnrown

    Jenny, i made this bread several times now, is the perfect recipe, light, delicious and healthy. So easy to make. Thank you!!!

  401. Blair

    Dear Jenny,

    I love your recipe, but am using wheat flour I mill myself and the dough is too sticky. I end up needing to add an extra 1/2-1 cup flour to make the dough work. Should I use less milk or less oil? I’m high altitude at 6000 ft.

  402. Craig


    Have tried numerous Whole Wheat recipes but nothing has risen like this, nothing has been as light as this.

    For the 2nd loaf I used White Whole Wheat [same nutritional value] and added 2 tsp of Caraway seeds and about 3/4 tsp of Dill. Close your eyes and it is a soft Rye bread.

    Super easy and great tasting. kudos

  403. Shantel

    Turned out beautifully! Thank you

  404. Jenny Can Cook

    I made this loaf today replacing the first two ingredients with:
    3/4 cup whole wheat flour
    3/4 cup sprouted whole wheat flour
    1/2 cup oat flour
    1/2 cup bread flour
    Then I followed with the rest of the recipe. The bread rose faster than expected and was really good!

  405. JD

    I am interested in the nutritional information, please.

    Thank you.

    • Jenny P aka Not Jenny Jones, but in fact - a fellow Pole

      There are quite a few online nutrition calculators that are free to use (I prefer this one https://www.myfitnesspal.com/recipe/calculator). It’s easy to use, & you can tailor the ingredients to exactly what you are using at home for the recipe 😀

  406. Lisette

    Love your recipes I made this bread with spelt flour and all purpose flour, turned out very good.

    Thank fir your videos and funny comments

  407. Nani

    Me encanta tu receta ,lo hice y me salio estupendo ,muchas gracias por compatirlo !!!!!

  408. Aliza

    Hi made this yesterday mine turned out interesting lol I didn’t need to add the 1/4 cup of flour before turning out and kneading, it came together quickly, after forming the loaf and setting it to rise in warm space all was great I think my pan was a tad bit bigger as after the 35 minutes it was 1/2 inch below the lip of the pan, so I left it another 10-15 mins ( didn’t get any bigger) I popped it in the oven and tented after 15 mins came out great ( a little misshapen the top 1 inch had drifted still attached just funny looking) however it still tasted great and for my first time making bread I consider that a success

  409. Kaye

    Hi Jenny! I have never made a yeasted bread before and was pretty certain my first effort would fail. But I used your recipe, followed your instructions exactly, and the bread came out PERFECTLY. Thank you! I

  410. Ila

    Absolutely amazing. First time, I didn’t heat the milk enough so didn’t rise,or maybe yeasts were old 🙂 OR me was lazy. We made crackers from what ever came out.
    Two days later tried again, follow your instructions and came out beautiful and delicious!
    Thank you so much for sharing this fabulous recipe

  411. Deena Zarboni

    I made this bread today.. turned out perfect! This is the very first time making whole wheat bread…. I am an avid baker, and have made many loaves of bread through the years, first time attempting whole wheat…. for health issues! I am amazed at how well it raised given the fact that it was clearly a tougher dough… It did brown quickly however… so I covered with foil as recommended. My 91 yr old Mom gave it a thumbs up!

    Thank you for sharing this recipe!

  412. Kylene

    How long will this bread keep and how do you store it?

  413. Gene

    Second time making this loaf, first time watching the video. Came out very very good, first round I didn’t get as good a rise and ended up with a heavier bread ( great with Sunday roast). Today. I realised I didn’t have bread for work tomorrow kicked out a loaf per your instruction, minus the mixer, just buttered the heel of one end and devoured it. Such a great recipie to learn, I’m hesitant to try the common 2 loaf batch so this one is great to build a benchmark on. Thanks so much for the knowledge!

    • Gene

      I used Almond Milk, because I thought I had milk, and I didn’t.

      • Thai

        You used almond milk? Did it still turn out great?!!! I have to use milk alternatives and would LOVE to know the outcome!!! ?

        • Mrs. B

          I have not tried this recipe yet but have used almond milk in many other bread recipes and it worked fine. Did not see a difference.

  414. Chris

    What brand is your bread pan and do you think because I used locally packaged flour from a farmer’s market that could be why I did’t get a higher rise just at top of pan level?

  415. Ashley

    Followed measurements exactly but dough was way too sticky to work with. Had to add at least another 1/4 to 1/3 cup of flour while kneading. It was sticking to my hands and the counter otherwise. It didn’t rise as much as it should have and I waited 45 mins. I baked it anyway and still ended up with some yummy bread! It was delicious. I will be using this recipe again

    • Jenny Can Cook

      Please look at the FAQs for an explanation on sticky dough.

  416. lois manning

    dear jenny I tried your easy whole wheat bread and I,am so happy to tell you it turned out fantastic I,ve always wanted to make bread but no luck because it turned out heavy.thanks so much .p.s. can you make a white loaf the same way simple .

  417. Barbara Foster

    Hi Jenny! I am new to bread making and I am so glad that I came across your site. Your informative ‘how to’ videos (as well as humourous) and easy to follow recipes have given this girl new found confidence! Thank you!

  418. Ph. Harpole

    Can I use water instead of milk and still get the same result?

    • Conrad

      I’ve been using warm water and a tablespoon of butter for fat content, it’s been fine.. I’ve made a loaf every 4 days since January and it always turns out.

  419. Steve

    I have been looking for a whole wheat loaf that is soft inside and out with slices that hold together and doesn’t have that lingering raw taste of whole wheat flour. I noticed yours because of the really good photograph. After reading it I was skeptical. After seeing the dough in the video I was even more so. But when you spanked the dough and said, “Who’s your daddy?” I knew I had to give it a try. I followed your written instructions and video to the T and the results were spectacular. I still experiment with other multigrain recipes but this is the last whole wheat sandwich recipe I will ever try. As with every recipe attempt in the past, mine did not rise to the height it should. I will work on that. But the shape, taste, texture, color, sliceability, and flavor are amazing. I won’t dis your recipe but I still look at it and say no way. But way it is. I think readers who have doubts, such as the dough is too sticky so I better fix that, should just trust the video and do it exactly your way once. I always do that with a new recipe because making changes first will give you vague results. Steve p.s. I put the egg in the neck hole of my shirt but it just fell to the floor. So, no to that.

    • Jenny Can Cook

      Thank you for taking time to send this helpful note. I hope it encourages more people to trust my recipes.

    • Janet

      I must agree. JENNY has the best bread recipes anywhere on the Web or YouTube. It’s the only one I will ever use. Thank you for sharing !

  420. Surfersgirl

    Hi Jenny? I have 2 loaves rising as I write this. I followed the recipe exactly but found that I had to add even more flour than the extra amount. It was a sticky goo without it. Could it be because I use Canadian flour?? I assume a large egg is the same no matter where. Anyway, I turned it out on a floured board and just added flour til I got the “feel” that I wanted. If is rising splendidly…just popped it in the oven! I am just curious about the extra flour I had to add. I do live in the Canadian North but that should really only affect the cooler temperature of my house. I am used to breadmaking the “old”way and really like that this is so much quicker. I am enjoying many of your recipes. Thanks so much??

    • Jenny Can Cook

      Did you look at the FAQs? You may find the answer there – let me know. https://www.jennycancook.com/category/faqs/

    • Steve

      This is the stickiest gooiest dough I’ve ever used. It’s the egg. But I manage the extra flour with a routine. I keep a bench scraper in one hand and sprinkle as little flour as possible with the other. I scrape underneath half the dough and fold it over. Sprinkle a tiny amount on the counter and the dough. Repeat 50 times. Sometimes the dough starts to cooperate and sometimes it doesn’t. I stopped expecting it to cooperate and I just keep moving and sprinkling. Because of the egg it will never look like the elastic dough of eggless recipes. But it has come out perfect every time. To solve the rising problem I cover the loaf pan, run the dryer for 15 seconds, put the pan inside, set the timer for five minutes, and wash dishes. I repeat this seven times and it is ready to bake.

  421. Christine

    What are the nutrition facts for this bread? For the entire loaf?

  422. Pat

    3 times so far. Oel all 3

  423. Helen

    I have made this twice and didn`t rise either time. Yeast is good and milk was the right temperature. Will not try this one again.

    • Jenny Can Cook

      In case you change your mind, the solution is probably here: https://www.jennycancook.com/problems-with-yeast-baking/

    • Karen

      I had trouble with rising too, but then discovered, for whatever reason, that I had to let it sit for an extra 15-20 minutes. The temperature of my liquid was 125 degrees, and I was oh-so-careful with my measuring, so I am pretty sure it wasn’t those factors.

      Even though I had to wait a bit longer for rise, the bread turned out fantastic! Better than store-bought. I gave the recipe to my mom and she’s going to try it too. This is now my go-to homemade bread recipe! Thank you Jenny!

    • Steve

      My kitchen is the no-rise zone so to solve the problem I cover the loaf pan, run the dryer for 15 seconds on high, put the pan inside, set the timer for five minutes, and wash dishes. I repeat this seven times and it is ready to bake.

  424. marion

    bread was delicious and so easy to follow your directions. video was a big help too.
    instead of the white flour, I had some Vital Wheat Gluten that i had bought for a disastrous bread recipe. I’m not sure what that is but i put it in instead of the white flour and it worked.

  425. Tasha

    Super easy and delicious! My bread didn’t rise as quickly but I think that was because I didn’t mix and knead it quite long enough. In any event, it was a simple recipe and baked up perfectly. I added a tablespoon of honey over the top and sprinkled with oats. I will definitely be making this again.

  426. Kristen

    Ok So apparently I managed to be the only one who messed this recipe up. Made twice and each time it would not rise correctly. Milk was correct temp…yeast date good…but I did finally look at my whole wheat flour package and it says stone ground whole wheat flour. I assume that is the problem. I will try the 3rd time with different flour.

  427. Cathy from Acton

    Love this recipe! So easy to make. I use less sugar because that’s the taste we prefer. I’ve also forgotten to add the egg & still turned out fantastic. I love your recipes. Thank you so much for sharing.

  428. Jennifer

    Just baked this bread today and Its super delicious. Tried other recipes but yours is the best. It’s simple and easy to follow. Thank you for sharing your recipe.

  429. Mario

    tank you for your recipe Jenny, very good i love it,never had any problem.

  430. Mario

    i would like to know the measurement of the pan.
    I only have 1 and is little narrow on the bottom.And also thank you for your recipe i never had any problem.

  431. SHUKRI

    Thank you so much! I made this so many times, and it’s perfect every time.

  432. SHUKRI

    Thank you so much! This is my go to recipe. My whole family loves this bread.

  433. Brenda

    Wow oh wow oh wow what an AMAZING recipe. I just tried this recipe today after so many numerous attempts at whole wheat bread from other recipes I was just about to give up and buy a loaf at the supermarket. I came home and did one last google search for high rise whole wheat bread and found your recipe. Tried it right away and this was the first recipe that worked for me. My family Loved it. This one is a keeper for sure and blows the store brand out of the way. I did use buttermilk for my bread and turned out great. Thanks a million time for a simple great bread recipe. ?

    • Sherry

      Thanks for the buttermilk tip–that’s the only milk I keep in the house. I use it in all breads and cakes to substitute for regular milk. But for breads without yeast, I often use beer (or half beer and half buttermilk)–delicious and it helps dense breads, like whole wheat, rise higher and lighter.

  434. Leann C

    Found this recipe a few months ago and have made it on a weekly basis ever since!! The whole family loves it..i especially love the first slice with a little honey. I’ve altered the recipe slightly. I omitted 1/4c of flour for 1/4c of bran and added 1/4c wheat germ. I also brush some warm honey on the top and sprinkle with oats!! Excellent recipe and definitely a keeper!!!

  435. Anne

    Amazing and delicious. So easy. Thank you

  436. Carol

    I made this last year and just loved it. I thought I would make again for my Mom. She loves cinnamon. Made as directed ( I mixed in Kitchen Aid for 5 minutes). Before placing in pan, I rolled it out, sprinkled with brown sugar and ceylon cinnamon, rolled back into a loaf the shape of pan. I also used a new whole wheat flour at Walmart (at least that is where I got It), Prairie Gold. This stuff was so wonderful. Super fine and the flavor was so different from regular whole wheat. Like comparing fat free milk to cream. Better than KA too.

    • Jenny Can Cook

      Thanks for sharing your flour find. I will look for it myself.

    • Sherry

      Thanks for this tip on flour. I love whole-wheat bread, but not when I make it. I’ve tried numerous whole-wheat flours, including Einkhorn, and I can’t get a flavor I like. I just ordered this flour for my next Walmart grocery pickup.

      • Sherry

        P.S. To order this flour from Walmart, you have to search for it’s full name: “Wheat Montana Farms & Bakery Prairie Gold Premium Flour. ” Then be sure you’re seeing the whole-wheat variety, in a gold bag. I wanted to include it in my next grocery pickup order, but it wasn’t available for that. But I was able to order it with two-day shipping to my home.

        This brand also has white flour, but I’ve sworn by White Lily since I learned to bake at age 10, so I won’t try their brand until I’ve sampled the whole wheat.

        Thanks again for the tip!

        • Jenny Can Cook

          Good to know… thank you both!

        • Joslyn

          My Walmart doesn’t carry Wheat Montana Farms & Bakery Prairie Gold Flour, but they carry King Arthur and it seem to work fine.

    • Pat G

      Thanks for sharing your flour find at ]Walmart. That is where I buy grociers so will look for it. I LOVE making breads of different kinds and cinnamon rolls

  437. Phil

    I have attempted your no knead 90 minute whole wheat bread twice. Because of a dairy allergy I have to use soy milk instead of cows milk. Other than that I followed your recipe to the letter. The first try with a packet of rapid rise yeast came out perfect. The second try with 2 tsp of active dry yeast (fresh jar with expiration date of August 2019) took over one hour to rise 1” above pan. Any ideas?

  438. RoseMarie

    I would like to use sprouted flour in my Bread Machine, any ideas, thanks!

  439. Willow

    How many calories is in the whole loaf

  440. Adelaxo

    Hello Jenny. I just made this and I am currently waiting for it too cool down. Thank you very much for your recipe! How many calories would you say are per slice?

  441. Monika

    Hey Jenny what is the substitute for egg.

  442. Marsh

    Would I use all the same ingredient and measurements for 1 loaf white bread

    • Jenny Can Cook

      Please see my recipe for Simple White Bread.

  443. cheryl

    Just sliced up this loaf (made per instructions above) and devoured the big end piece with a little butter smeared on it – heavenly! Easiest and best bread I’ve ever made, proving that simple truly is better! Thanks, Jenny. I love your videos and reading your bio too.

  444. peter

    This was my first attempt at baking bread so I failed to follow your directions exactly. After some loaves that were like cake (hard to slice thin but still good) I watched the video. My shaping technique was the problem. It makes a big difference to the texture to shape it as you described.
    I like my bread better now.
    Thank you.

  445. Cassie

    I found you several months ago on YouTube and really have enjoyed watching these videos today I made this bread and it came out perfect! I wish I could fully express to you my joy at accomplishing this task but it’s impossible. In July 2014 I had a major stroke and became completely immobile. Before my stroke I had a very full and busy life. My goal was to do a video blog exactly like this because I loved baking cooking so much but that obviously came to an end and these last four years have been a horrible journey for me and never did I think I would be able to be in the kitchen with any equipment let alone bake a loaf of bread and have it come out perfectly you have been such a blessing to me Jenny I want you to know it!

    • Jenny Can Cook

      And I wish I could express to you how much your comment means to me. I post my recipes not for money but just for my love of cooking and the desire to share my passion. To know that my effort has made a difference to someone like you makes it all worthwhile. Thank you so much for taking time to write. All my best wishes to you. ❤️

  446. Bakergirl

    I love this recipie of yours. It is quick and the bread is delicious. I followed your directions to a T and they turned out perfectly.

    Thank you very much.

  447. Brenda T.

    Jenny, this bread came out perfectly! I have tried to make bread for 25 years and only your easy recipes have brought me success! I made one change. I cannot do dairy, so I used unsweetened coconut milk (the kind in the carton), and it made no difference!! Yippee! Thank you so much for your foolproof recipes! Have a blessed 2018!


  448. Johnny J

    I am trying to stay away from refined white flour. Could I just use all whole-wheat flour?

    • Lisa

      See if you can find a whole wheat bread flour. Try that, instead of the white flour.

  449. Jeff, Springfield, Mo

    I am brand new to baking bread. I love it. The recipe was easy to follow and I loved Jenny’s video. I used a “warm oven” to rise the dough at the recommendation of my wife. I pre-heated the oven to 180, then turned it off. Then put the loaf in the “warmed oven” for 33 minutes. I then took the loaf out of the oven, pre-heated oven to to 375 (another couple of minutes), put loaf back in oven for 30 minutes and my bread turned out excellent!

  450. Michelle

    Thanks, made this in my robot.. just came out of the oven and it smells good!
    Cant wait to try it.

    • Sherry

      What is a robot? I haven’t heard of a robot bread maker.

  451. Crystal

    Mine doesn’t seem to rise as high. Not sure what I’m doing wrong. The first time our house was cool but tonight it was much warmer and it still didn’t rise as high as pictured.

  452. bakergirl

    Best whole wheat bread i’ve ever made! perfection!

  453. Lucero family

    We just made 2 loaves and they came out wonderful.

  454. Ksri

    Hi Jenny,
    Thank you for whole wheat bread recipe. Today i tried, it was Soo good and easy to make too.

  455. Kimbo

    I tripped the batch (making bread for my family) and it’s now rising! I can’t wait to see (taste) how it turns out.

  456. Capt Big Toe

    Beat that dough…Who’s you Daddy? Breaking in my brand new kitchen with this recipe. Wish me luck!

  457. Emma

    OMG! This is the easiest and best tasting loaf bread I’ve ever made! Thank you for sharing.

  458. Rose

    Wow! This is my first attempt to make bread, and thanks to your recipe, it came out wonderfully. I will never have to buy bread outiside again. The bread was delicious too.
    Just wondering, could we use this dough for pizza dough?
    Happy Holidays!

  459. Ken

    This is the very best recipe I’ve used for whole wheat bread. Follow the recipe and directions to the letter and you get a wonderfully flavored bread that is not too dense. Slices toasted and buttered are dreamy!

    Thank you so much!

  460. Michael

    I love your recipes and your video style..Please let me know if you would like me to use my suede napkin to clean up that egg you broke in your blouse?

  461. Mark

    Followed the recipe and video for the wheat bread. Shaped the dough and put it in the pan. It’s been an hour, still not 1inch above side of pan. Seems to be rising but still not there. Any suggestions

    • Jenny

      Please use the link at the bottom of the recipe or go to my FAQs.

  462. Geeta

    Hello Jenny I am following you from long time and recently I made whole wheat bread 5 the or 6 the time and today as well this is one of the best breadrecepie I have ever tried
    I will make no kheedd
    bread as well please wish me a good luck as I don’t have Dutch oven so will try without that ??

  463. Cory

    If I use water instead of milk (allergy) , will things be ok

    • Leticia

      You can use plain almond or soy milk. I do not use dairy milk and the bread turns out fine.

  464. Daniel Beaman

    Should the bread be allowed to cook in the pan, in the pan on a wire rack, in the pan on a wire rack for 10 minutes AND then take out of the pan to cool on the wire rack further?

    • Daniel Beaman

      That should be “allowed to COOL”; auto-correct is one of the worst things ever invented!

    • Jenny

      I’m glad you asked because I should have noted this in the recipe, and I just did. You remove it right away from the pan onto a cooling rack. Thanks for the reminder!

  465. Cathy

    Great video, thanks! I’m making your bread today. Do you have a whole wheat quick recipe for pizza dough?

  466. Jackie

    The bread was absolutely positively delicious easy to make just like you said. I would like to use this as a base to add other things to like nuts, seed, and herbs. When would I mix them in? I have already given this recipe to one friend within 30 minutes of it coming out of the oven. So I hope you answer have a very nice day and keep the recipes coming’

  467. Jackie

    The bread was absolutely positively delicious easy to make just like you said. I would like to use this as a base to add other things to like nuts, seed, and herbs. When would I mix them in? I have already given this recipe to one friend within 30 minutes of it coming out of the oven. So I hope you answer.

  468. Patricia Combs

    Made it twice recently. Love it

  469. Janice R

    This bread is delicious! I didn’t read directions close enough and let it rise two times. It turned out to be perfection. Oh, thank you. No “knead” to search anymore for whole wheat bread loaf recipes. This is it!

  470. Renee

    I LOVE this recipe! Thank you a those sand times!
    It was the first recipe I found (out of at least 100) that was for ONE loaf. I screwed up so many loaves trying to halve two-loaf recipes. Also, I used whole milk and never had the patience to wait for my egg to be room temp. Always turned out great.
    Maybe it’s because I’m in deep-south Texas (super humid), but it only takes about 10 min for my dough to rise in my loaf pan, but it takes about 40 mins to bake through.
    I am so grateful you posted this and I found it!

  471. rbarnard

    Love this recipe! I make it all the time instead of buying bread. Easy and so good! Thank you

  472. Ilse

    I made this bread today. It was so good! Thank you Jenny, I love your recipes and especially your videos,

  473. Melkin

    I made this! What a great recipe. I mixed by hand. Added a handful of sunflower seeds and some rolled oats while kneading. Placed round mound on a cookie sheet covered with corn meal. After it had risen I slashed the top of it diagonally with knife about 10 times. After baking about 15 minutes I brushed it with egg wash. Came out looking like fancy artisan bread. The best bread I have ever made. Two days it is gone! Thanks Jenny

    • Stevemax

      Please do you have the picture of yours? Cos I wanna see what it looks like

  474. SaBreia

    Hey Jenny so this will help with my 4-H contest it is dealing with quick bread or yeast bread. Thxs☺

  475. Kathy

    your recipe says can use honey instead of sugar, does that mean I just add 2 tablespoon raw honey, No sugar, right? Im trying to not eat any foods that has sugar.

    • Jenny

      Yes, I would use an equal amount of honey, as in my honey wheat bread.

  476. lynne b

    Someone gave a lot of boxes of Farina Wheat Cereal. Could you please tell me if I can use that as a substitute for the wheat flour when making your wheat loaf bread? Please let me hear from you. Thanks & God bless

    • Jenny

      No, farina is not a flour but you can probably find recipes to make quick bread using farina.

  477. Ems

    Jenny, a million thanks for posting your exceptional recipe “whole wheat bread loaf”. It was sooooo DELICIOUS. I made a macaroni chicken soup the other night as well. Oh boy, that bread doesn’t last long. Too bad I only had 2 thin slice. My whole family LOVED IT. Now, I’m making another 2 more loaves. I will definitely enjoy eating this, for sure. God bless to u and your family.

  478. Windy

    Jenny, THANK YOU!!! I hate paying the exorbitant prices of freshly baked “artisan” breads, but I am a lousy baker (terrific cook, cruddy baker). Hey t I was intent on baking my own bread without buying another bread machine. My first attempt failed miserably. It was so embarrassing. I thought I had followed the recipe to a tee. What I didn’t know were some very important “tricks of the trade” by your website and those of several other chefs & co King channels. Thank you for explaining how to properly aerate flour- I thought sifting was aerating it! And, dang it, my yeast was long expired (5/15!) I had no idea that yeast even expired. It makes perfect sense, though. My first loaf did not rise at all, was incredibly dense and tasted awful. Today’s loaf (only my 2nd attempt!) rose beautifully and turned out perfect. And it is SO delicious!!! I am so glad that I persevered and I will continue to hone my baking skills. We are all SO fortunate that you decided to showcase your love of cooking with your website, blogs and videos. You look as beautiful as ever and have definitely been missed!!

  479. abgogal

    This recipe makes an excellent loaf of bread. Every home cook/baker should have a copy of this recipe in their files. Oh, and thanks Jen for providing both weights and temperatures. Wish more recipes were written this way. Almost makes it foolproof for the home cook once they invest in a decent scale. (Check out the EatSmart Precision Elite Digital Kitchen Scale on Amazon if you’re looking for a good scale at a reasonable price.)

    I might add also that I heated the milk to scalding in a small pot then added butter – not oil – and honey – not sugar. Then I checked the temperature. The additions brought the milk down to the right range. Besides a good scale, home cooks should invest in a good instant read thermometer. (Google “Thermapen” from ThermoWorks if you want about the best you can get.) You won’t believe the uses you can use this thing for.

    Also, I baked this loaf in a cast iron Dutch Oven – not an enameled one – straight cast which I prefer. I shaped the loaf into a tight ball on a piece of parchment, covered with a large bowl and let it rise on the counter top. Near the end of the rise I put the pot and lid in the oven and set the temperature for 450*F. When the bread was ready, I took the Dutch Oven out and set it on the counter on a trivet. Use a utility knife to make a few slashes on the bread – a regular knife tears. Grabbing opposite corners of the parchment it’s easy to lower the bread into the Dutch Oven. Put the lid on and put it back in the oven, lowering the temperature to 425*F. I found that after 30 min the bread was fully cooked and browned. I was expecting to have to remove the lid and bake another 10 min or so, but that wasn’t necessary. My experience with this recipe.

  480. Sullyswife

    Jenny, you make my kitchen life so much easier! Your videos, your humour, your recipes are all exceptional! The next best thing to having you standing at the kitchen counter with me. Many thanks, and please keep doing what you’re doing.

  481. jannajoan

    i’ve been baking this bread for 3 months and besides seeming foolproof and delicious, i found that it freezes well! love the recipe’s and the videos. keep spanking your dough, jenny!

    • Windy

      THANK YOU for taking the time to post your comment. I always freeze half of my bread loaves, since there are just two of us and it usually is freshly baked. So glad to know that it freezes well!

  482. Patricia Combs

    Wonderful and easy.toaster friendly

  483. Mary

    I just made your whole wheat bread and baked it in a clay pot. This is the most delicious bread I have ever tasted. Thank you so much, Jenny, for your precise instructions and the confidence you convey if one follows them well!

  484. Kriss

    You are the most fun person, I laughed during your demo, and your spatula collection and antique sifter are charming.

    I made the wheat bread using white whole wheat flour. Just took it out of the oven…It’s huge. Next time I will use the 9×5 bread pan. No worries, I’m sure this loaf will be eaten in just a few days. Surprised the pan didn’t need prep, and the bread slid out effortlessly.

    Just a suggestion; instead of warming the egg in your pocket (or bra…to funny), before gathering ingredients I submerge the egg in a cup of room temp water. Then it is ready when I need it.

    • jannajoan

      and another possibility…since i have chickens and i know the eggs are not distressed and not old when i buy them, i don’t ever refrigerate them. room temp and ready every time!

  485. Gadunken

    Thanks Jenny! This bread has been spot-on every time!

  486. Cheyenne

    Absolutely loved this recipe! First time ever making bread and it turned out amazing!!!! I don’t have a mixer so I need 125 times rather than 50. I was wandering if anyone has tried adding wheat bran or seeds/nuts with out altering the other ingredients??? How do you add them?

    • Stella

      Hi Cheyenne. I used about 1/4 cup of ground flax seed in mine…I think you could get away with even a half cup of finely chopped, or slivered, nuts just fine!

      • Stella

        Just add the nuts in after you have added everything else in this recipe and knead it all together 🙂

  487. Frances Doyle

    My third time making this lovely bread. Second time within a few days! It’s an amazingly simple recipe that comes out great every time. I’ve even substituted evaporated milk and some water with really great results. I’m making it now after work for dinner tonight! Great recipe Jenny! I didn’t realize it was you until I started watching your videos. My AHA moment came when you said “we’ll be right back”.

  488. BlkLab

    Oh My Goodness! I got a KitchenAid mixer for my birthday last month and wanted nothing more than to try to bake bread. I stumbled upon your recipe and… WOW! It’s super-easy and turns out perfect every time! (I’ve made this four times now.) My husband LOVES it and so do I! For a novice baker, this made me feel like a pro! Thank you so much for sharing your recipes. Can’t wait to try more!

    • Michael

      How long do you leave it on the bread hook?

      • JoAnn

        Michael…I’ve ,made this bread a number of times and I don’t knead it at all!
        I leave it in my KitchenAid mixer,with the dough hook attached and “knead” it about 4 minutes,on #2 speed! However,you must get the air out by stretching,etc.,before you put it in the bread pan. Hope this helps!

  489. L G

    I just found your recipe for Whole Wheat bread on the web …I made it over the week-end ..Super easy & delicious!!
    Will never buy bread again
    Thanks for a great recipe
    My only question is I would like to know if you have a recipe for oatmeal bread ?


    Thank you so much for this wonderful delicious yet very simple to make. I bake alot of dinner rolls and baguettes but I never thought of baking my own loaf of bread at home until last week on the eve of Hurricane Harvey, I was not able to find a single loaf of whole wheat bread in any grocery or bakery. I baked the bread at night meant to be saved for breakfast but it was gone while still hot straight from the oven and ofcoz I had to bake again in the morning and it turned out perfect each time(6 times in 4 days) . Thank you so much , be blessed

  491. Marie

    I have been making this bread for a while and had hot from the oven when my son and grandson arrived for a visit, My grandson is interested in making his own. He went home with your receipt and one of his great grandfather’s very old bread pans. He made his first loaf and did a great job. He is 13 and I was wondering if he would benefit from your cookbook? He loves to cook.
    Thank you

    • Jenny Can Cook

      There is no need to buy my book because all the good recipes are already here on this website.

  492. mrsdmk

    This was a great recipe! One bowl to pan? just the way I like it. Great bread too. Definitely saving this one.

  493. TC Burnett

    If you wanted to use a couple of all-metal office clips and clip another baking pan upside down above the one the dough is in, then let it rise, and put it all in the pre-heated oven, you don’t need to use foil or worry about over browning.

    It works like using a Dutch oven with a lid except you don’t have to pre-heat it.

    Other than that one change I made, following Jennie’s recipe as written works perfectly.

    ALL of her recipes seem to work perfectly…umm…except tortillas. That doesn’t work for me at all. But making pan bread instead (a little thicker) DOES work. Unfortunately, no one can vouch for it because I ate them all as they came off the pan.

  494. Dan S

    I cook a lot of bread, but I mainly use a sourdough starter as my natural yeast for my dough. As you probably know, this means long bulk times before baking so I was looking for a simple recipe I could make in a single evening. I stumbled across this and though I didn’t follow it to the T (Always use weight!) it is an amazing recipe and I want to thank you. Also your video’s are quite funny. Thank you for putting yourself out there.

  495. Joanne

    Hi Jenny,
    I was quite happy to find this recipe. My bread is in the 35 minutes rise process and unfortunately, it’s no where near ready for baking. I didn’t have quick rise yeast, but you did mention that you’ve used regular yeast also. Just wondering if that affected your rise time? I must say, I’m quite nervous at what my results will be! LOL My husband only eats whole wheat bread and I promised him I’d attempt making one for him. Anxious to see what he’ll think once it’s baked! 🙂

    • Maureen

      I just made a loaf, but like yours it took much longer to rise, closer to an hour.

      • Joanne

        Thanks for your feedback. Glad to know I’m not alone facing that result. Bread was good, but did find it tasted a bit too “yeasty”. I may try it, we’ll see!

    • Cheryl

      If your bread isn’t rising, it’s possible that your milk was too hot & it killed your yeast. When I first starting using yeast, I killed it frequently. Then a friend suggested my water was too hot for the yeast. Lightbulb moment for me. Lol

  496. Luis B

    I tried this recipe for the first time this morning. Started at 6:30 AM and my family and I were eating the best homemade, whole wheat bread I’ve ever tried before 9. It even inspired me to leave a comment; something I think I’ve done only to complain in the past. Thanks for posting this recipe.

  497. Ioke

    Jenny I enjoy your videos so much, I go back to them over and over again when cooking. Right now my dough is doing it’s 35 min rest and I was wondering if you had a easy recipe for Portuguese / Hawaiian Sweet bread?

  498. Ioke

    I enjoy your videos and always go back to the when cooking one of your recipes. My dough is doing it’s 35 min rest while I write … and I was wondering, do you have an easy recipe for a Portuguese or Hawaiian Sweet breads?

  499. Kelley

    This is the best whole wheat bread ever!!! And it’s so quick and easy to make. My family loves it! And funny enough, my son has never really liked store bought bread but loves this bread!!!! Thanks Jenny for your delicious and easy to follow recipes!

  500. Mlj

    Good News, Used a bread machine and it came out beautifully, also. YAY

    • April

      I love the ingredients in this recipe and would like to use the bread machine. I was afraid it would over knead it since this is a quick rising bread. Can you use a regular whole wheat setting?

  501. Paulette

    Jenny, I discovered your YouTube channel as I bake yeast breads frequently, (KitchenAid for kneading + 2 rises). Recently, I’ve made a lot of no-knead Artisan breads, but was so happy to find this simple WW bread recipe. It’s out of the oven and looks beautiful! I won’t eat any until tonight, but I know it will be a winner. You are so generous with your time, energy and humor! So many questions & comments could be answered with simple Google searches, but you hang in there. Bless you! I’m following Weight Watchers and want a simple loaf I can slice just the right amount of. I’m on to more of your fantastic recipes & so appreciate you!

  502. Rob

    Wow, love the way the bread turned out and it tastes spectacular. Had to double the recipe the very next day to meet the sudden family demand for it. I did cut the yeast back to one tsp and it was still light and fluffy!!! Did I say it tasted awesome!! Well it did, thanks for sharing!!

  503. NancyH

    You had me at warming the egg up in your bra and then crushing it! Thanks for your delightful humor and what a simple recipe that works!!! It’s delicious and so easy!!!

  504. Elizabeth

    I did today , Sunday morning to the family , for the first time !!!! Easy, simple, nothing complicated, Just how I like . It’s wonderful. Everybody love !! I’m happpppy !! Thanks

  505. Scott

    Jenny, Jenny, Jenny, what have you done!? I will never buy bread again! this is excellent and my mother is now into to making her own..whoof,,wonder if i can make rolls?


  506. Carol

    Love this recipe! I made it the first time, no changes in recipe. This time I added 4t vital wheat gluten and a pinch of citric acid (which is supposed to be a natural dough conditioner). Wow! Great rise. Soft. I ate a piece the second it came out of the oven. I will have to see if the texture is OK for sandwich bread once it cools. I used King Arthur flour. I really think the flavor is better. Love your recipes. Thanks!

  507. Mlj

    Just came out of the oven, popped it onto a rack. I smeared just a bit of Irish butter, yum. I did have to make adjustments so I didn’t have to go to the store. I used a half cup of half and half and half cup water. Mine needed more oil and I did grease the bread pan slightly. I didn’t want to risk it getting stuck. All in all, perfect loaf, first try. Excellent instructions, many, many thanks, Jenny. Thrilled to see you again.

    • Mlj

      I have been reading the comments, very educational. I did use a glass bread pan and baked at 375 for 30 min. Perfecto, could just be my oven.

  508. Geraldine

    This is my first time making this bread with my new artisan. The dough didn’t come up as high as usual. The yeast is new but it says 8oz on my package, could this be the problem? I mixed it 2 minutes like you said and kneaded 50 times. Let rise the full 35 minutes.

    • Jenny

      The recipe calls for 2 teaspoons of yeast, which is 1/4 ounce.

      • Geraldine

        OK so the extra oz was the problem? This would change the way the dough rises? Am I close? I will pick up 7 oz packs if I can find them. Thank you for your wonderful recipies and for answering the questions! Hugz

        • Jenny

          The recipe calls for 1/4 ounce of yeast and if you used 8 ounces that was about 30 times more yeast than needed. I suggest you just measure 2 teaspoons of yeast – try to follow the recipe exactly.

          • Geraldine

            OOOOOPS I meant 8 grams.lol…..My packages are 8 grams not 7. Sorry about that!

  509. Geraldine

    Hi Jenny! I love yur recipies! My question is, when making this bread, can I knead the dough in my mixer?

    • Gail in Virginia

      I love Jenny can cook videos…She does make the best meatloaf…and is so funny.
      Your bread is a beauty…I have made it, delicious.

    • Carol

      I did and it turned out great.

  510. Lesia

    Can I use all purpose flour instead of wheat flour? I don’t like wheat bread.

    • ChrisH

      Hi Lesia,

      To ensure your bread comes out perfect, try one of Jenny’s recipes for white bread.
      Go to recipes, click on Breads/Muffins. Two are listed: Simple White Bread (with egg) and Easy White Bread (no egg). You won’t have to worry about converting the wheat bread ingredients for a white loaf. Both are delicious, easy to follow.

  511. Cook from NJ

    This delicious. i would like to try to deepen the flavor and do a second rise. Would that work? how would you time it?

  512. Holly R

    Fantastic – this is now my go-to recipe for whole wheat bread – I won’t be looking for any other recipe. I’ve tried others, but they haven’t worked as well as this. Thank you!

  513. Srivalli R.

    When I first attempted to make a basic honey wheat bread, the dough was not smooth enough for me and this was a different recipe before I approached your recipe. When I tried your recipe for the first time I was head over heels in love with it and the bread came out fantastic ?. I doubled the recipe and now I’m loving it. Thank you so much Jenny. You’re the best!

  514. Mom2ahandfull

    You…are…hi-lar-i-ous! Thank you so much for giving me a good laugh at the end of my day, as I try all your awesome recipes. I was tired of staying up until mid-night to let my bread cool after doing the traditional 2 rise recipes. Now I should be able to start it when the kids go to bed, and be in bed myself at a reasonable hour. Bless you, Jenny!

  515. Sanjay

    I was looking for an egg-free recipe.

  516. Jenny Cross

    This looks like a recipe i would use. Going to add to it. I will let you know how it works out.?

  517. Janis Kostecky

    Thank you so much. This recipe was quick and easy. Your tutorial was precise and easy to follow. I do not have a bread pan but did a free form of what you showed and it turned out beautiful. Will be making this bread often. THANKS!

  518. Mary Reed

    Can I double this, simple whole wheat bread ? One loaf came our Perfect! Went so fast I need to make two loaves .I think you are great Jenny, love your sense of humor, think that’s spelled wrong, but really like all the things you make!!

    • Jenny

      I have never doubled it but please look through the comments as I think some people have.

  519. Pamela

    Made the bread today! It’s so fabulous! Made it in little loaf pans so that I could have two slices on my new eating plan.
    Great recipe!

  520. SAM

    Jenny! i am 68 and single. Will you marry me?

  521. Bob the baker

    The best sandwich bread ever! I will use this recipe over and over. Thank you.

  522. Jordan

    Such a simple, quick, delicious & easy recipe! I’ve used it twice and love it my 3 year old loves to help and we love the warm taste fesh out of the oven. Job well done, Jenny!

  523. Ruth

    I love all your recipes ,I make a lot of them everyone loves them..I’m making bread,and cinnamon rolls today..Thank you for making it easy for me..you were always my favorite show host from TV…great personality..Ruth

  524. Poppy Seed

    Wow! Amazing bread and so easy! I was looking for an easy whole wheat bread recipe as this is my first loaf and what a great find! Also, so nice to re-discover Jenny and she looks fabulous! Like others, I’ll be making this bread regularly.

    Have shared this site with others – thank you Jenny!

  525. Sarah Hibbing

    Hi Jenny!

    This is by far my favorite bread recipe and I make it at least once a week and stopped buying bread…it is EXCELLENT and simple, and it’s one of very, very few recipes I follow to the letter. Just one thing however: I find the crust is usually a little bland and dry. Is there something I could brush on before baking that would help?

    • Marcia

      Sarah I open the end of a stick of butter and roll it over the top. If you don’t want the calories, I have heard to use a wet cloth and put on the top right after it comes out of the oven, but make sure it’s smooth without “nubs” to get on your bread. Love the butter better.

  526. Jeannine R

    Hi Jenny,
    Thank you for this great recipe. Made a loaf last week and have been making some ever since. Wonderful results!!!

  527. Diana Ambrose

    It turned out to be the best bread i ever baked! Very simple recipe.. Great flavour. Thank you so much for sharing. I came across your blog by chance, but after this one… Definitely going to try out more.

  528. Shana

    This is my family’s favorite bread! I make it with my three year old daughter. It’s so easy and comes out perfectly every time. My husband can’t eat dairy so we use almond milk instead and it works great. Thanks so much for sharing this recipe!

  529. Britton

    Love the recipe. 🙂

  530. Aceline

    Hello Jenny!

    Can you let me know if egg is optional for this recipe ?

    • Jenny

      This is the only way I make this bread. You could try my honey wheat loaf.

    • David Johnson

      I made this today and I changed out the sugar for 4 tablespoon of Organic honey, water for milk, and I didn’t use any egg and it still came out perfect. It was great and the kids loved it.

  531. Scott

    I followed the recipe exactly and my loaf came out PERFECT!!! I know, a novel concept for most of us foodies… 🙂

    Any suggestions on make a few batches at a time and freezing the dough?


    • Scott

      Made another loaf, but substituted buttermilk for the regular milk, as we live at 4,800 ft. elevation and buttermilk is supposed to be a high altitude baking “fix”.

      It came out even perfecter! 🙂

  532. Laura

    Hi Jen,

    I’d like to incorporate wheat bran, ground flax & wheat germ into this recipe. Today I made this bread & used 1/4 wheat bran, 2 tablespoons flax & 3 tablespoons wheat germ. I followed your directions except for making these adjustments. The bread did not rise one inch above the pan before baking. What can I do to make this bread rise more? Should I use more yeast or let it rise twice?

    • Jenny

      Why not just use the original recipe that works every time? Using the heavier ingredients is the reason it did not rise and I don’t know what adjustments you could make. You might be able to find a different recipe that is closer to what you are looking for.

    • Britton

      Let it rise for closer to an hr. The extra added ingredients are heavy and will retard the yeast. So by giving it more time to rise you will get a better proof and more enriched flavors

      • Britton

        Also be sure not to over kneed it. If you over kneed it he wheat and flax can tear the gluten strands you build thru kneeding.

  533. Eddie Kay

    Jenny! I love your timer. I have searched the web for it, with no luck. Where did you purchase it?

  534. Lina Di Marco

    Hi Jenny, I am in a bit of a pickle….my loaf pan only measures 3 1/2 x 7 1/2, should I make the rolls instead?

  535. Carol B

    Hello Jenny,

    Thanks for all your recipes. We have used unsweetened vanilla almond milk for your recipes and thus far all came out well. Husband cannot consume cow milk. We have done whole wheat bread with egg with almond milk too and delicious!

  536. Danne

    I didn’t have whole wheat flour but made it using all white flour and it turned out great. Thank you for this recipe. I’ll just be getting that whole wheat flour now. 🙂

  537. Leticia

    Thank you so much I love this recipe! I used honey instead of sugar so good my hubby loved it.

  538. Vyera

    Hi, I like to try this recipe but I only have fresh yeast, do you know how many grams are the equivalent of the dry yeast used in your recipe?
    Thanks : )

  539. Donna Nelson

    Hello from FL. I can only have whole wheat bread in my diet. I made your recipe but my bread came out very dry. What did I do wrong & how to get it more palatable. The taste is great but very dry. To much kneading? Please help! Thanks.

  540. Mo

    This was so easy and it turned out great, can’t wait to try more of your recipes. Love your videos…you are hilarious!

  541. Kim

    I made this yesterday and it turned out amazing. So easy and very light and tasty. Thanks Jenny! I am going to try the pizza dough tonight.

    • Kim

      Oh and thanks for the egg tip at the end. I actually did this as I forgot to take it out ahead of time. Lol

  542. Eddie

    Perfect!! Turn out just like you said. Thank You!

  543. Hilary

    Hi Jenny, can I use less or no salt in this recipe?

    • Jenny

      The flavor in bread comes primarily from salt so it’s up to you.

  544. Hilary Harrap

    Can you use less salt in the recipe or none at all.

  545. Marilyn

    Can this recipe be used to make rye bread, substituting rye flour for the whole wheat?

    • Diane

      Don’t substitute rye flour! It is notoriously difficult to get a good rise/crumb; even master bakers will say that. If you want to make rye bread use 1 cup all purpose, 1 1/2 cup wheat, 1/2 cup rye. You’ll get good rye flavor and the bread won’t be a brick.

  546. Barbara

    This is the best way to make a great loaf of bread.I thank you so very much..

  547. CH

    Do I need to make any changes to this recipe for high altitude baking. I’m at 4583 feet.

    • J. Breadmaker

      I’m at 5,280 feet. I always reduce leavening by 25%. Also, it may help to weigh your flours, rather than measure them. Flour tends to be dry at high altitude, and measuring can result in heavier, dry bread.

  548. Bruce E

    I made this bread according to the recipe as written, with one exception. Instead of using whole wheat flour, I used multi-grain flour. The loaf was delicious, but slightly doughy. I will definitely make this again, but I will bake it for 35 minutes rather than the 30 mintes stated in the recipe. Oh, and I did not put a tent over the crust…..just left it bake normally, and the crust was fine.

  549. Robert Kubota

    Thanks a lot for the recipe. It works perfectly, and the bread looks just like the picture provided. I can now start to include raisins, nuts, etc.

    • Queendeb

      I’ve made countless recipes or loaves of bread, rolls etc. Excited to try this by the recipe.

  550. Mandi

    Hello, I just watched your video for the wheat bread. My husband and children are huge bread fans, after my husband had surgery to lose weight he had to cut back on carbs. We have been recently talking about making homemade bread that’s healthier than the store bought bread. I can’t wait to try this recipe.

  551. Jeannie

    I made this recipe and it was the first loaf of wheat bread that turned out perfectly! I’d like to add some fun stuff like flax seeds, sunflower seeds, and steel cut oats to give it some texture. Will this disrupt the chemistry of this recipe?

  552. Debi

    I am looking for a different bread recipe and this looks good, but I use starter instead of yeast. Have you ever made this with starter? Or do you have a suggestion for a different recipe? I have converted recipies before but this one calls for 2 packages of yeast and I don’t know if it will work. Thanks for the info.

    • Queendeb

      Which starter do you use? I lost my starter recipe but it used to taste good when I made it.

  553. Maureen

    So glad you made it for only one loaf. So many receipts you have to make
    2 loaves. Thank you

  554. Joel

    For how much long can the bread stay fresh?

    • Jenny

      Homemade bread does not keep as well are store-bought. I keep mine wrapped in foil, never plastic, and refrigerate it after the 2nd day. It lasts for about 5 days for me.

  555. Judy Horning-Smith

    Thank you so much for this recipe. It is so easy and so delicious!

  556. Frost Farm

    This is the second loaf of bread I have attempted to make…ever. THIS BREAD TURNED OUT GREAT!!! Followed the recipe exactly (but mixed it by hand instead of machine mixing) and I couldn’t be happier! Light, delicious, lovely tanning on the top of the loaf after baking (I tented it after 15 minutes, as mentioned), slices very well. YUM!!! I enjoyed the humor at the end of the video! Kept me in good spirits as I was working this dough.
    Have added this to my recipe stash! 5 stars!

  557. cheryl

    Dear Jenny, My dear my husband started making your bread at Christmas time. He makes a load almost every other day and your rolls. I am not a bread eater, and you have now made me one. It is to die for. We eat it for snack, for dessert with a drizzle of honey rubbed into butter, and then cinnamon over it. Honestly, never had anything like it. My mom loved bread and she just recently passed away. I keep telling my husband that she’s up there in heaven cursing down on him. I am happy he’s found your site. Curious question, have you ever been able to do a nutritional value on your recipes? If any at least, Thank you so much. Cheryl

  558. Alan

    Is there a way to make either the white or wheat bread not so dense to be more like store bought. Don’t get me wrong both breads are awesome as is.

    • Becky

      I’d like to know too. My husband said the same thing, not on this recipe, yet anyway, it’s sitting to rinse right, making it for supper, was the last bread I made, but he likes store bought bread, but I want to start making it, because I don’t like all the juke they put in it and there’s nothing like homemade. I did see a youtube video that said it’s soft as store bought, but I haven’t tried it yet.. you’ll have to do a search..it says soft as store bought, can’t remember the channel, sorry.. I like this recipe super easy.. gotta love that.

      • cheryl

        My husband makes this bread almost daily. He said to have an egg at room temperature-note I always see an egg in a little cup by the stove daily. Milk needs to be not too hot and not too cold. The temperature is what she states it needs to be. I hear him putting it in the microwave. He uses a digital thermometer for The yeast-depending in which one you use, is the temp that she states. Jenny says to use the flour she puts in a 1/4 cup at the end which is the key to making it dense. My husband uses like a Tablespoon at a time at the end of the and constantly scrap the edges. He does not use the whole 1/4 cup. Stops when it is sticky. I will tell you, you wont go back to store bought bread. Give it a try.

  559. Patricia Robinson

    Hi Jenny, love your recipes i wrote to u on utube your awesome Jenny thanks, Patricia Robinson XXX

  560. Ron

    Can you tell me where I may purchase that super dark bread pan used here in the recipe. Dziękuję

    • Jenny

      I’m not sure where I got it but the brand is Chicago Metallic.

    • bill cox

      amazon has all kinds of good bread pans just remember to get narrow ones so they will rise

  561. Kathi

    Can this be made in an electric breadmaker??

  562. Fior

    Hi Everyone,

    This recipe can be baked in the NuWave on 10 for 20 – 25 mins!

    Thank Jenny!

  563. Angelia (Momsy)

    This was absolutely wonderful! I was so excited to try it, I forgot to heat the milk. (I have a home economics degree and taught cooking. I know better; just in a hurry.). When I realized it, I immediately made another loaf with no errors. By the time it was time to bake the bread, both loaves had risen correctly. I baked both and we enjoyed one and I froze one for later. My husband and I both enjoyed the bread. It was indeed the easiest and quickest yeast bread I have ever made. I found your white bread recipe as well and look forward to trying it, too. Thanks for sharing!

  564. Jill

    Hi Jenny..as far as nutrition content per slice what are 1) calories, 2) fat, and 3) carbs. Thank you in advance 🙂

  565. Kunda

    The flavor of this delicious recipe is unmatched! Such a simple recipe yet amazing results. Thank you so so much for sharing this with us!

  566. Col

    Hi Jenny, after years of disaster after disaster in trying to make bread I

    have managed to achieve a proper edible loaf!!!!! Thank you !

  567. Patricia

    I was wakened with a kiss from my husband who said he had a most delicious breakfast of a slice of this bread (which I made yesterday) with butter, peanut butter and an orange.
    What an easy and simple way to please a husband!

  568. Mike

    This was my first time to ever make bread and you made it easy. Your instructions were easy to follow and the bread came out awesome. ?

    I’m am ready to try other variations. BTW I like your little puns?

    Thanks Jenny,

  569. Nancy B.

    Well, you have a ton of comments here so this is nothing new, but I had to say thank you! I have been looking for a whole wheat bread recipe that would perform consistently and I am grateful for yours! After many failed attempts with other recipes, this one was perfect the very first time. Thank you for sharing. I also have to share my appreciation for the absence of ads on your site. This makes the site so much easier to use than other food blogs now, which have so many ads that the sitse can barely load and things keep popping up! Your choice to skip the ad revenue is much appreciated. Your site is a great offering and I will continue to explore now that I have found you!
    PS. To other readers, I used the ivory whole wheat flour for the 2 Cups and regular bread flour for the rest and it was great.

  570. Kassey

    After baking your “no knead bread” at least once a week (so addicting,) I baked your wheat bread with hesitation because in the past other recipes failed, they were either too heavy or just didn’t taste good. THANK YOU,THANK YOU, THANK YOU! This is the best wheat bread I have ever had, I used only honey,mixed into heated milk, love this bread texture, absolutely perfect, thanks again! Gawd… I have never eaten so much bread in my life ??

    • Charlene

      Thanks for the tip on mixing the honey in the milk. I never thought of that. I do agree with you on this recipe…it is fabulous!! I am constantly looking for diabetic friendly recipes for my fiance. This one is perfect!!

  571. yenis Vasquez

    oh my God I made this recipe and it came out so good thank you so much for sharing with us your recipe you make me feel so happy it was easy and very delicious thank you so much God bless you and thank you Jenny. ??

  572. Blade47

    This turned out awesome!!! My first time baking anything, I am so pleased with the results 🙂

    Though I kneaded the dough by hand, I followed this recipe pretty much as is – foil tent and all.

    I had to vary the rising times though – the 10minute rest time in my case I made about 30minutes, and the final 30min rise had to be closer to 45 minutes for me.

  573. Page

    Jenny, this is my go to bread. I make it about twice a week. If I’m out of milk I will substitute water and it’s still fantastic. Thank you!

  574. Merissa B

    I got a KitchenAid mixer for Christmas and immediately wanted to try bread. I found your recipe for this Wheat Bread and we LOVE it! It is so easy to make and tastes delicious!! I cannot WAIT to try all these other breads. Thank you for sharing these wonderful recipes!

  575. Sarah

    I’ve been baking my bread for many years. I fooled around with whole wheat off and on. I just couldn’t find a good utility whokewheat bread.
    I have a really large Kitchenaid – so large that I have to double the recipe. This versatile recipe gives me a loaf and some rolls! Just a delight. Thank you so much.

  576. Mag

    I have to bake bread for my family at least 3-4 times a week and this recipe has made it enjoyable.I have tried a few of your recipes and they are guaranteed gold, thank you so much for doing this.

  577. Jane

    I’ve been baking my own bread for a couple of years now and usually make heartier, denser breads, but when I found your recipe for this simple wholewheat bread I had to try it.

    And….it’s amazing! Comes out beautifully, tastes delicious and I didn’t have to wait hours for it to be finished. Thanks Jenny!!!

  578. Teresa

    How do you heat up the milk?

    • ChrisH

      You can heat the milk slightly on the stove, very low. Or, in the microwave
      for short increments until warm. Test with a thermometer. If too hot, then cool until proper temperature.

  579. Debra N

    You have recipe printing issues. I have a blank page. Looking for other bread recipes.

    • Jenny

      There is help on this in my FAQs.

    • NeutronBoy

      Kind of a nasty comment … did you even try the recipe? Look at your own computer before blaming othrrs.

      • Chef J R

        I too got just a blank page while trying to print out this recipe.
        (NOT a nasty comment)

        • Jenny

          Please see the FAQs for a solution.

          • Samantha Thiesson

            i made this bread as well. but to print i had to copy and paste whole format on my computer the print button doesnt work. but awesome bread thx so easy my 4 kids loved the bread so we stopped buying store bought now and im trying to bake large batches and freezing ahead of time.

    • Dan

      Debra, I had the same problem. When I clicked to see the recipe on the screen, I right clicked it then the printing screen showed and I just hit print and it came out.

    • Patty

      I had the blank page when I went to print too, I closed it out tried again and it was good to go. This is my first time to try this recipe but I am excited! Thank you for sharing it!

    • Nice Guy

      It’s sad that you even have to post a comment like this. There is absolutely no issue with the PDF file. Btw, why would you even want to print it out when Jenny has explained it in such a simple and easy manner that even my grade 4 son can easily memorize? lol ..
      Way to go Jenny! All of us readers loved your awesome simple recipe!!

  580. Scott

    Good Lord Girl, tripped onto your youtube a couple of weeks back and all I can say is: Sure wish I were your favourite neighbour. Hope your family knows and appreciates just how darned lucky they are to have you. Your No Knead Bread has fed me for the past two weeks and now I’m drooling over those cabbage rolls. Have a Polish friend that used to make me Kapusta (?) and left me wondering why I never married her. Typical man – fool! Thanks Jenny, I’m hooked.

  581. Sunny

    I was out of milk so I used water and a bit of extra oil. The bread came out wonderful, delicious.

  582. Rachelle. Miranda

    I hav recently found your web site and made the 90 min wheat bread. What tasty fun .. Easy and quick. I made the breadstix also nifty

  583. Kathie

    I just made your bread and it was so easy! Thank you for the step by step video. I love your recipes!!

  584. Sandy Abrams

    Is it ok to use only whole wheat flour rather than bread flour? I don’t want to use any white flour at all in my bread.

    Also, I grind my flour in a VitaMix and it is almost, but not quite as fine as bought flour.

    Thanks so much,

    • Norm

      Sandy, I replaced the flour with 2 Tbsp of vital wheat gluten, makes great 100% WH bread.

    • cc

      I would like to know too. I am not allowed to eat any regular flour. Thank you Jenny if you can reply 🙂

      • Jenny

        I’m just a home cook and I only make my recipes that way I post them. You might find some helpful information in the comments on other variations that people have done.

  585. Fariba Badii

    Love you Jenny you’re the best

  586. Smitha Nair

    Hi Jenny,
    Can I make this without egg? If so, what should I substitute it with?


  587. Edward

    Hi Jenny, just made a bread with your recipe, came out really well. What I would LOVE to know is why do the breads made of only whole-wheat flour, never rise to perfection? My white flour breads always come out super!

    • Jenny

      That’s just the way it is. White flour will always make a lighter bread or cake. Whole wheat flour contains the germ and the bran, making it a heavier flour.

  588. Lisa

    I made this bread, and it turned out great for a first try! I plan on making it many more times in the future.

    I’m curious about adding cinnamon to make it a cinnamon bread. How much cinnamon do you think would be good to add? Do you think I would need more sugar to balance out the cinnamon?

  589. Anna Peter

    Madam, Can you tell me 2 cups flour(wheat) , in kilogram – ho many gram will be? Each and everybody cup will not be in same size. I hope your valuable reply.

    Thanking you,

    Yours faithfully,

    Anna Peter

  590. Shirley Lowe

    Jenny – Just came across your webpage and tried your simple whole wheat bread this a.m. Haven’t tried it yet – but the loaf looks wonderful and can’t wait to try it this evening with homemade soup. Thank you for sharing. Can I successfully double this recipe?

  591. Kathie

    This bread is awesome. Nice and dense. I usually make bread in a bread machine but that will go into storage. I added 1 cup of dried cranberries, raisins and pumpkin seeds. i willl certainly make it again

  592. cherry

    Saw your recipe, I am not a novice at bread baking, I love simple bread recipes. I bake bread often for our Church for Communion Sundays, and I WILL be trying your recipe this week.
    I will let you know how the congregation likes it.

    Thank you for sharing your simple bread recipes.

  593. Rucv

    Can I add an extra egg to the recipe?

    • Rucv

      I did add an extra egg..the bread turned out softer

  594. Chris H

    This recipe is great. I make 1 or 2 loaves each week.
    I’ve measured out in large quantities (in a BIG container) all the dry ingredients except for the yeast and additional flour. I added dry milk powder as well.
    When ready to make a loaf or two I measure from the big batch, the specific amounts for the recipe. I use water or milk as the liquid plus the oil and egg(s). I aerate or sift the dry ingredients as suggested. In the last big batch I used vital wheat gluten and no white flour.
    Comes out perfect each time.
    It’s nice to have everything ready to bake in a hurry..
    Thanks again, Jenny, for such great recipes.

  595. Benny

    I’ve done this 4 months ago and my husband loves it, he even made sandwiches with it for his lunch box. I just made a couple loaves this afternoon and went out great. Thank you Jenny, you inspired me baking with your simple techniques xx

  596. Deepa

    Can i skip the egg.

    • Jenny

      Rather than change this recipe I suggest trying my honey wheat bread, which has no egg.

  597. Verna

    Hi Jenny,

    I made this bread yesterday and it turned out great. I am so pleased. I am an experienced baker and I bake all the time. It’s my hobby.just like yours.Thanks much!

  598. margie

    Can I just use bread flour for this bread or must it be a mixture. Is whole wheat flour , whole wheat bread flour.? or is it normal whole wheat flour?
    We do not get all purpose flour here, what is it?
    Love your recipes!!!!!!

  599. Saumya

    Hi Jenny,

    I have tried this recipe before with successful results without using a stand mixer all mixing and kneading was done by hand. However I wanted to know is the half cup all purpose flour or bread flour absolutely necessary? Can I substitute it with something else? Thank you so much for sharing such a wonderful and easy recipe with us.

    • Jenny

      I don’t know of a good substitute but some people say they make it with 100% whole wheat flour.

  600. Sandy Cooks

    Hi Jenny! Can I substitute the whole wheat flour with spelt flour?

    • Jenny

      I don’t think spelt has the right kind of gluten but I suggest researching a little on bread baking with spelt flour.

  601. michelle

    I am an experienced baker and I’ve been making my own bread for many years so I was curious to try this recipe because it just looked to quick and easy. I’m seriously amazed by how great this recipe is and it will definitely be my new go to bread method.

  602. Gladys

    Instead of kneading 50 turns by hand, how long csn I knead it with the mixer? Thanks for your reply.

    • ChrisH

      Hi Gladys,
      Mix on speed 1 to incorporate ingredients to the desired consistency then Speed 2 for one or more minutes is fine on Kitchen Aid stand mixer.. You’ll be developing gluten which gives the bread structure.
      Good luck.

  603. Annie

    I tried this recipe yesterday and I must say that this is the best whole wheat bread I’ve ever made. I did not have whole wheat flour, so I used 11/2 cups all purpose flour, 1/2 cup bran and 1/2 cup wheat germ. The bread was soft and had a nice color and tasted really good too. I’ll throw in some flax seeds to help with my cholesterol and some oats on top to make it extra healthy. I’ll be making this recipe from now on. Thank you Jenny.

  604. Donna

    I made this last night and it came out FANTASTIC! My family members absolutely loved it and I plan to make more this weekend for us and some friends. Thanks Jenny for a simple, yet wonderfully tasting recipe!

  605. seema

    Hi, can I use a glassware to make this loaf? I do not have a metal pan. Thanks

    • Jenny

      You could try but glass loaf pans are usually larger than metal so it might not rise as tall and you would have to reduce the oven temperature by 25 degrees F.

  606. Cai

    This is the best wheat bread recipe i ever made! It is super moist and really tasty. I Doubled the recipe and didnt change the time and it was perfect. Even my husband who hate brown bread loved it!
    I will try the no egg recipe next time.
    Thanks for sharing!

    • Cai

      Btw, i plan on making some more loaf to freeze. Do you recommend slicing before freezing? Or juat freeze the whole bread?

      • Jenny

        Slicing before freezing is more convenient so you can take only the amount you need.

        • Cai

          Thanks jenny. I love love your recipes. Its always easy and fun watching you bake and cook.

      • Gladys

        I usually slice mine before freezing.

  607. Sera

    Made this recipe … came out like really well … yummy bread … thank you dear for this simple and easy Make:)

  608. Jennifer

    May I know whether you are using American or English cup in the recipe?

    • Jenny

      Please refer to the metric conversion chart in my blog.

  609. Jenny Huang

    Love what you do. I have been baking whole wheat bread and they’ve turned out AWESOME! THANKYOU SO MUCH FOR BEING SO KIND,LOVELY AND FUNNY ❤

  610. Audry

    I only took up baking couple of months ago as I didn’t have an oven in my old apartment. I like your recipes as they are simple and don’t require too many ingredients(especially no butter a because I don’t like its taste and smell). As I had one egg and about 1 cup of soya milk( substitute for milk) left in my fridge, I decided to give your recipe a try and it turned out well despite the whole meal flour was way passed its expiry date( just given to me by my sister).

    I know what to buy on my next trip to Australia; good flour and baking utensils since we have limited choice available locally(population is only half a million for the whole country).

    Thank you for your no butter recipes and keep them coming.

  611. hee

    Thanks for sharing your recipe. It’s very easy.

  612. pedro

    Thanks for this. It tastes great. I had a small issue with the way it is written. the preamble may describe results and history but is not usually part of the recipe so I did not read it. You have hidden some important details in the preamble. I did not use a mixer and did not triple the kneading time so my first attempt crumbled when sliced. The second time I got it right with great results.
    I keep almond milk in stock but not cows milk so I used the almond milk and loved the mild nutty flavour it adds.

  613. Sharon

    What an amazing loaf of bread, I was a bit concerned about converting Cups into Metric as I have had problems with this in other recipes but no problem with this, it really is simple to make. Thank you Jenny I will be using some of your other recipes.

  614. Heather

    Jenny you sure can cook! Delicious bread recipe 🙂

  615. Ritika

    hi jenny the bread recipe is great …. i have a few questions
    Can i make this using fresh yeast?
    Also i bread sticks to the pan so can i grease it ?

    • Jenny

      I have never used fresh yeast so you will have to research that, and step #7 of my recipe says to grease the pan.

  616. Fe

    Jenny l love baking your bread recipe l even try to incorporate 14cup of ground flax seeds and it turned out excellent .thanks Jenny I remember watching your TV show,.

    • Michelle D.

      Fe… did you change any of the other ingredients to compensate for the flax? I wanted to add some, but I’ve never made bread before so figured I should do it as written the first time. Thanks.

  617. Kaylin

    I have used this recipe 10 or so times now, and turns out great every time! The whole family loves it, and always prefers when I bake bread than buy it at the store. Thanks so much for the amazing recipe!!!!

  618. Carolyn

    After years of trying to master bread and ending up with hit-and-miss results, I finally found a fool-proof loaf! This is now my standard loaf bread, in both white and wheat as the fancy strikes me. I’ve baked it as buns, boules and batards. I make dinner rolls with it, I make cinnamon rolls with it (MUCH faster than a standard recipe!), I’ve halved the yeast and doubled the olive oil and made pizza, calzones and strombolis with it. It’s the most forgiving bread recipe I’ve ever seen, and it’s obviously the only bread recipe I’ll ever need. Thank you, Jenny!!!

  619. Joanna

    I did this bread so many times and every time comes out perfectly. Thanks Jenny ☺☺☺??

  620. Catherine

    Best bread recipe yet!
    I have been playing with different bread recipes for the last year or so, and this is the best recipe so far in taste, texture and results! Whole family likes and will be adding as a regular bake. Thank you Jenny!

  621. Rita

    This recipe is the best!!So easy and the bread it’s just delicious!!
    Thank you

  622. BlueMercedes

    I’ve been experimenting with whole wheat bread recipes as I am trying to introduce more whole grains into our diet. Many of them call for entirely too much white flour to be called ‘whole wheat’ and those I feel can be called such are too dense and dry. This one, however turned out perfect. And I mean PERFECT. This is the recipe I will be using from now on. I used 1/4 cup honey in place of the sugar. Everything else was according to the recipe.

  623. Paola

    I just made this and it came out great! Thank you so much for this recipe! I am going to make this every few days and never buy bread at the store again! I think next time I will add seeds to bake into the bread:)

  624. Maggie

    Since I used this recipe, my family doesn’t want to buy bread anymore, my husband buy flour twice or thrice to make sure I don’t run out flour, we are so thankful Jenny.

  625. Rocío

    It’s the second time I make this bread recipe and let me tell you, it’s the best whole wheat bread I’ve ever tried. Doesn’t even compare to the storebought, it is natural, homemade, it doesn’t contain weird additives, me and my family love it. Thank you SO MUCH for this recipe I can’t even tell you how grateful I am Jenny!! Love from Spain.

  626. Deepti

    Hi Jenny,

    Thanks for sharing this recipe… I am based in Mumbai India and love to bake my own loaf. Have already made a couple of successful lovely loafs with this. But, off late somehow my last 2 loafs just didn’t rise well. Only thing different is the packet of wheat flour I am using (though it is exactly the same brand from the same Miller). Any idea what could have gone wrong and how I could rectify?

    Thanks again for your time and patience…

    • Jenny

      It could be that your yeast has gone stale. Yeast has a very short shelf life and once opened, it should be kept frozen. Also, look under my “Questions?” link.

  627. Nadia

    Can anyone tell me if i can only use plain flour instead of the wheat one? Will that be ok? Do i need to change the quantity? Great videos my dear! Keep up the good work!

  628. Gaby

    I love this recipe so easy I stopped buying bread. I’m making one know . Trying it with chia seed. THANK YOU

  629. Letty

    Thank you so much for your recipe! I had never made bread with milk before, it adds such a lovely flavor! My husband and I have both really enjoyed the loaf I made the other day. What would you say is the best way to store this loaf on the counter? In a plastic bag, tupperware, etc? Thank you!

    • Jenny

      Plastic if tightly sealed can create moisture, which is not good for bread. I store mine wrapped in foil and I refrigerate it after the 2nd day.

  630. Dana

    Just had to let you know how great this bread is. My 11 yr old daughter made this (using a friends organic whole wheat flour) and entered it in the county fair and she got a purple ribbon. Everyone who tasted it, loved it. Thanks for this recipe!

  631. Em

    This is the first bread I ever made that looked, sliced, and tasted like bread should. It was so easy and both my husband and I love it! How is it after it is frozen? I would like to make more than one loaf so that I could have it on hand.

    • Jenny

      Try freezing a couple of slices and see. In my opinion, frozen bread is never as good as fresh.

  632. Deeksha

    During the baking my bread gets the crack from the point where the dough rises above the tin. Whereas in your pic the Crack is not so open… What precaution should I keep to avoid the crack

    • Connie S.

      Ohhh, you WANT the crack !! That’s what shows everything is fresh !!

  633. Bob

    Found this recipe last week, and just whipped it together. The first time I try a new recipe I always make sure I follow instructions carefully. Well, the dough was very very runny…it seems that there was about 50 percent too much milk? I did mash it together with additional flour…and it is rising now…let me check it….well, 35 minutes are up and it is rising…almost to the top of the pan. I will continue with it and bake it when it gets a bit higher. I love making my own bread. I am a Canadian retired in Argentina, and the bread here really leaves a lot to be desired. And it is quite expensive. Will let you know how it turns out.

    • Bob

      Just checked the measurement of the Pyrex-type measuring cup I used…and one cup is more than 1 1/4 cups. Should have known…made in Argentina!!

      Anyway, the loaf I made turned out surprisingly good, despite basically pouring it onto the counter and flouring it half to death and hardly kneading it at all and then scraping it together to put into the pan. Very obliging dough that is for sure. A real go-to when you need a loaf of bread now…

      • Jenny

        I was about to suggest you used too much liquid so I’m glad you solved the problem.

  634. Siew

    I have just baked the wheat bread. I cut the risen dough into half as I got 2 smaller loaf tins ..(31/2 × 7). It turns out surprisingly good after 35min. Of proofing. The crust, texture and its taste are v. Good. Its my first suscessful and satisfying bread I have attempted. Thank you v. Much. I wonder if you can help for an eggless bread?

  635. Sylvia

    Hi Jenny!
    Can I use an 8 by 8 pan if its only 2 inches tall? Would you recommend any changes I should make?

    • Jenny

      I tried to research baking bread in a square pan and I’m not sure it will work. I can only guarantee this great bread if it’s made in a loaf pan.

      • Sylvia

        So I asked my dad for help and he rolled the dough up like you did in the video, then he rolled it up again, so it was a square. And it worked! Thank you Jenny, this was an awesome recipe!

  636. Joan from the Philippines

    Hi Jenny!

    I just successfully baked my very first whole wheat bread and wanted to thank you for sharing this recipe!
    I used soya milk instead of the 1% milk and didn’t let the dough rise for 35 minutes as suggested since I’ve used a different size pan than the one you used for this recipe, but it turned out as it should be and taste great as well! More power to your future endeavors!

    Joan from the Philippines ?

  637. Lu

    Hi…thanks for this easy recipe. But in the instrutions doesn’t explain about if you are doing the bread by hand. Only in the video you explain it wich for my was to late. The time to rise my dough was more than one our. I can think was for the lack of kneading process.

    • Jenny

      I sometimes forget that my visitors come from many countries and I assumed that everyone would know that “beat on high” means to use an electric mixer. I’m sorry if that was not clear. I also indicate above to knead the dough 50 turns but your dough rising slowly may be for a different reason. Please look at this post: https://www.jennycancook.com/problems-with-yeast-baking/

  638. elly


    made the bread this morning, it,s easy, soft en taste is delicious
    thank you for the recipe.

    • Julien Andrew

      As it says on the tin…simple wholewheat bread.

  639. Sue

    I stopped buying commercially made bread over a year ago due to all of the preservatives, HFCS, trans fats, etc…, and started making my own homemade loaves. Of all the recipes I’ve done, your recipe(s) for this whole wheat bread & the honey whole wheat bread are the easiest and softest loaves I’ve ever made! They taste wonderful too! And I can’t believe how quickly they come together. Every Sunday is bread baking day, so we have it for lunches for the week. Thanks for such a tasty and easy recipe!

  640. Helen A Lazarus

    Hi Jenny,

    Thank you ever so much for this beautiful recipe. Spot on at the very first attempt. Watching the video was a great help. I hand kneaded all through. The bread was super soft and flavour was wonderful. Thanks once again wish I could share my pictures.

    • Jenny

      You can share your pictures by using the “Your Photos” link at the top.

  641. Erma

    I wish I had seen the correction during the video saying to grease the pan! I had to pry the loaf out of the pan and the bottom did not come out with the rest of the loaf. The bread was a nice texture and very flavorful.

  642. Jasvinder

    Hi can we cook in microwave otg.

    • Jenny

      I do not know of any way to bake bread in a microwave.

  643. Joy

    First time making whole wheat bread. Followed the recipe as written. The bread was “butter soft” and delicious. Had a taste while warm with butter, brown cheese and jam. Delicious. Next time will be adding my favorite nuts to this recipe. Jenny when I lived in Canada I was hooked to your show. Now am hooked to your easy recipes. Have a great day.

  644. Tina

    Hi jenny!
    On the wholeweat bread can I use 1 tabl.of sugar instead of2?
    Keep up the good work. You have giving us great healthy recipes.
    And please make more videos! ?

  645. Tsegi

    I made twice with your recipe. Both successful and ofcourse tasted very healthily delicious. Though I added less sugar.

  646. Martin

    Decided to try and cook bread at home that doesn’t contain soy, which is great that you don’t include that. But I also don’t consume dairy but I really want to try this recipe ! Any replacements for the milk ?

    • Jenny

      I have only made it with milk but you can look through the comments as I don’t remember all of them. Someone may have make it with a substitute.

      • snperch

        I rarely use milk in my bread recipes. I just use plain water. It gives a slightly more “wheaty” taste. Works fine.

        • Anton

          My wife and I can’t have dairy I use water and a little more sugar or honey to help the yeast. It turns out perfect every time I make two to three loaves a week

  647. Kalyani

    hi there ! I dont eat eggs but very keen to bake this wholewheat bread soon ! I have the rest of the things ready 🙂 what can be used to sub the eggs ?? await your response, Jenny !


  648. Dana

    Jenny, your recipe rocks! It is so unforgiving to make. I made it in a nutri ninja dough blender. It tastes great and my picky teenage daughter loved it and so did my mom who is a great baker. I also love your entertaining way of teaching us to cook! Keep it up?

  649. gaby

    Just made this bread so good, so simple. Not buying bread anymore. Thank you for the recipe.

  650. Rachna

    Living in India, working with completely different flour and yeast quality, I was apprehensive about trying this recipe as many other experiments had left me with dense, yeasty-smelling under cooked bread. But wow! The bread is a winner and I am really excited to try your cinnamon rolls next. Thank you for the recipe.

  651. Annmarie

    Because my bread pans are larger I made this recipe 1/2 more Of the ingredients and it turned out beautiful!!! Nice full loaf. Thanks Jenny, I am sticking with your recipes.

  652. Danielle

    Can I use whole milk instead?

    • Jenny

      I never have but please look through the comments.

    • Paula

      I only use whole milk and works just fine. I also substitute honey for the sugar. It all works well.

  653. Tasvir

    Fantastic. I only use whole meal bread, which I buy from the market. The taste and quality is never consistent. Now, with your help, I shall make my own. Thank you & Best Wishes

  654. Asl

    Hi Jenny your whole wheat bread recipe is definitely the best out of the others I’ve tried! Thank you so much!

    Do you think I can use all (2 1/2 cups) whole wheat flour?

    • Jenny

      I have only made this recipe the way it’s posted so please look through the comments below.

    • Paula

      I use only whole wheat flour and it comes out beautifully!
      Hope this helps.

  655. Dany

    Hi Jenny! I’m a college student from Mexico. I just made this recipe and it turned out amazing! I’m a huge fan of your recipes and videos, hope you are doing great.

  656. Errol

    Hi Jenny, I want to say thanks for this recipe and how easy it was. I tried your recipe today and it came out great, I don’t think i’ll be buying whole wheat bread from the food store anymore…

  657. Paula

    Jenny, thank you so much for this recipe. I have tried many (and I mean MANY) recipes with little or no success. This loaf came out beautifully! It is light, moist and will now be our bread for all times! I’m trying hard to get away from buying food items that have things in it that I cannot even pronounce! Note to others, I used only whole wheat flour. I skipped the a/p-bread flour altogether. My bread took about an hour to rise but other than that it was perfect. I live in New Orleans so maybe being below sea level was a factor or the humidity! I’ll be making another loaf tonight!

  658. Karen

    Jenny I love this recipe but was wondering if I could use water instead of milk for someone with a milk allergy. Thanks Karen

    • Jenny

      I have only used milk so you would have to experiment or you could try a non-dairy milk alternative.

    • Kitty

      Hi Karen, I always use what I have on hand. Sometimes I use milk or slightly soured milk, almond milk or water. The taste may be slightly different and the colour may be as well, but any of them work I find. I have been baking bread for some 40 years.

      • Jenny

        Thanks for helping out.

        • Nina

          Dear Jenny, can i use 100% milk.

          • Jenny

            I have only used 1% milk but look through the comments below to see what other people have used. I think you can use whole milk but it might make the bread a little heavier. If you try please let us know how it turns out.

  659. Elaine

    Thanks for this great recipe! Instructions were so easy made my first loaf every and it turned out fantastic. Had no trouble following you and had a Laugh too. Next Im making cinnamon rolls a family favorite! Thanks again good to see you again my Bro in Love found you on YOUTUBE and showed this to me I made it a week late to everyones delight.

  660. Julie

    Best bread recipe! I have made this 6 or 7 times and usually it turns out perfectly. I use heritage grain organic flour from my local farm which imparts a wonderful taste and texture. So much easier to slice than bread made in the bread machine! Thanks, Jenny! 🙂

  661. Shrenik Talati

    Can be this bread be baked without egg. Most bread do not have eggs in them.

  662. Helen

    Hey Jenny! I made this and the Cinnamon Rolls this past week, and they both turned out great! Thank You!!

  663. Sandy

    Dear Jenny,

    My 7 year old daughter and I are huge fans of you. When she gets bored she says let’s watch Jenny can cook (we have a You tube enabled TV). We appreciate your simple and elegant personality, not to mention yummy recipes.

    Anyhow, we don’t eat egg. Do you have any recommendations for an egg replacement?

    Please advise.

    • Jenny

      I’m sorry I have no experience with egg substitutes.

  664. Willa Lam

    Hi, Jenny,

    Refer to your recipe, I loved it too much and make it easier, but you mentioned the 2 cups of whole wheat flour r as well as the 1 cup of milk,
    would you mind to let me know the actual grams, as I don’t have that kind of
    cups for measurement?

    Thanks for your quick reply.


  665. Joanna

    I was looking for someting easy and good and this bread is fabulous. My son wants to eat only sandwiches whit this bread. Thanks.

  666. Amber

    For those that want 100% whole wheat soft bread, I did it with this recipe. I used Wheat Montana brand white whole wheat flour. I used 2 cups of this flour, and just left out the AP flour because whole wheat absorbs more moisture. Everything else I did the same as in the video including using the kitchenaid mixer. I am so excited to find this recipe as I have had so many bread fails. I love the breads simplicity with only one rise!

    I just used this recipe to make hot dog buns. I baked them at 375 for 10-15 minutes. They look great! Thank you, jenny!!

  667. Rene

    My pan is 9 x 5. Do you think it will work okay?

    • Jenny

      It will work but the loaf may not rise quite as tall.

      • Marcy

        King Arthur Flour has a rule of thumb to answer whether to use 8-½ ″ x 4-½″ OR 9″ x 5″ pan?
        **Single-loaves using 3 cups flour (or slightly less): use smaller pan.
        **Single-loaves using 3-½ cups flour: it depends. If bread is 100% whole-grain – use smaller pan. If bread is combination whole-grain and white – use larger pan. If using 100% bread or all-purpose flour – use larger pan.
        **Single-loaves using at least 3 ¾ cups flour (any kind): use larger pan.

  668. Patti

    So Soft and easy to slice. I have to say this is the best recipe for Whole Wheat Bread that I have tried. Perfect for those who are looking for a 1 loaf recipe. I may try adding some flax seed next time.

  669. Felishya

    Hi Jenny,
    I watched this video 5 times, and before i was not convinced at all.
    Yesterday I tried your recipe, followed it and it worked out so well.
    this is the first time i made bread successfully.
    pardon for my bad english.

    I have one question though, why does my bread smell yeasty when it’s cooked?

    THank you for sharing your recipe with us.

    • Jenny

      That’s difficult to answer. Most people like the smell of freshly baked bread and that smell comes partly from the yeast. If it’s too strong, let me know what kind of yeast you used and how much you used, and I will try to help.

  670. Sandy

    My husband and I love wheat bread but I have not found a good recipe for it. This recipe was just what I was looking for. Made my first loaf this afternoon and it was a hit with Jenny’s beef stew.

  671. Bob W

    I have tried recently to make wheat bread and have failed miserably. All my loaves have looked like brown bricks. This recipe was perfect. Thank you. I can now make wheat bread.

  672. Vicki

    Hi Jenny. I tried this for the first time and it turned out so well. Thank you!
    Love your video, you are so funny! I am so inspired that I went and bought a whole bunch of ingredients!
    1 ca I use this recipe to make French baguette?
    2. Can I add ingredients such as oats and seeds?

    Thank you.

    • Jenny

      This recipe will not make a French baguette, which is a very different process. As for adding things, I only make this bread this way so you would have to experiment if you want to add things. The loaf may not be as soft and light but you never know… Let us know how it turns out.

  673. Jaclyn

    Hi Jenny ,

    I made this for the first time and it turned out well . Nice fluffy texture . Subsequently, it came out with large holes and a strong yeasty smell – too strong . I am just guessing, over kneading in my mixer , or over proof? I always seem to have the same issue (large holes, and rubbery texture) when I bake it in a loaf pan . I will try it again .

    And when u said to beat on high for 2 minutes , what attachment do I use ? The whisk , or the hook dough ?

    Thank you !

    • Jenny

      It might help to watch the video again. You’ll see I use the paddle attachment. A yeasty smell can be from proofing at too warm a temperature or the oven not being hot enough when you first put the loaf in. Holes are from air pockets created when rolling the loaf so you may be using too much flour when shaping. Next time, pay attention to every detail and do not make any changes in the recipe, including the size of the pan. As I said, it would help to watch the video again, and good luck.

  674. Stephen

    I usually made bread using a bread maker machine. I do love the machine. Although a friend showed me some of the benefits of not using one. But, since counter space is limited, would I be able to use the machine for the mixing of the bread and transfer to a bread pan before the baking process?

    • Jenny

      I’m sorry I have no experience with bread machines but you may find some help in the comments, I don’t recall for sure but I thought someone did use a bread machine.

    • Maria

      Hi Stephen, I have a bread machine and since I don’t like the hole at the bottom when is done, I just let it do the mixing and then remove the dough on a surface, knead it a little and let it rise in the pan. You can still follow Jenny’s recipe using your bread machine just for mixing, Good luck

  675. Mickey Marie

    Hi Jenny, I have tried this recipe several times and while my bread looks okay and tastes good, it never rises as high as yours. (and I have given it as much as 2 hours to do so). I live in Nicaragua, and it is very warm and humid. Is the humidity the problem? I have tested my yeast and it appears to work find. I’ve used your white bread recipe with good success. I’m just at a loss about my whole wheat bread. Can you suggest anything?

    • Jenny

      Humidity is actually beneficial for rising dough. Please look here for a possible solution: https://www.jennycancook.com/problems-with-yeast-baking/

      • Mickey Marie

        Thank you so much for those suggestions. I changed some things about how I measured and took more care with the temperatures. The loaf is a little better. but still not as lovely as yours. I’m thinking it may be the flour. We are so limited about the flour we can get here, and they don’t have the same protein as elsewhere. Some folks have told me they can’t get their whole wheat bread to rise well without using a poolish. That’s lots more work than your method, but I believe I’ll try it and see what happens.

  676. Evy

    Hi Jenny, I have been watching all your videos and have also tried some of your receipes. And one thing I make often is this bread. Love it. Thank you for the recipes. I also like the colorful utensils and tools you use in your. Kitchen. You will be very surprised to know from where I live. I am a Sri Lankan and live in the capital city Colombo, Sri Lanka. Sri Lanka is a beautiful island in South Asiavin the Indian Ocean. All the best to you.

  677. jeff

    Hey Jenny my wife uses your recipe and it always turns out perfect. We have also used this recipe to make cinnamon rolls and they were fantastic. We made hotdog buns last night with this same recipe and again a winner as always thank you so much for this recipe and all that you do.

  678. June

    Ok Jenny I have used the basic white bread recipe for making bread sticks,cinnamon rolls,hot dog buns, dinner rolls and now I am going to make cinnamon raisin bread. This is a great all purpose bread dough that tastes wonderful any way you use it. My family,coworkers and friends are very happy I found this recipe. Thanks again for you recipes and videos.

  679. Alan

    I made a mistake at the grocery store the other day and bought wheat flour. I didn’t know what I was going to make with it till I goggle homemade wheat bread. It’s the first time I have ever made bread. It is fantastic ( there aren’t words) to describe this breed. Now my son and grandchildren can’t get enough. I am baking a loaf every other day. The only changes I made was to use home made butter and raw honey.

  680. Rene

    Has anyone tried this in a bread machine?

  681. Fadia Shehadeh

    Hello Jenny! This bread is something out of this world 🙂 I always bake bread and I have hundreds of recipes from my grandmother but this one I keep making every week it is amazing thank you Jenny. We love you <3

  682. Violeta57

    Hi Jenny, This recipe is amazing! I made it about 10 times and experimenting with different ingredients. In stead of regular sugar I used coconut sugar, instead of using vegetable, canola or olive oil I used coconut oil. The bread turns out with a mild sweet taste and you would never guess it has coconut oil. I use almond milk instead of milk. My family and friends love this bread. I make it at least every other week. It freezes great. I also make your original recipe. Thank you for making this bread recipe so easy and delicious!!!

  683. Brian

    This is the second time I made this recipe and it turned out perfect again. The only thing I changed from the recipe is that I use my Kitchen Aid mixer to knead the bread. It is a great tasting bread. This is now my whole wheat standard!

    • Gladys

      Hi Brian, how long did you knead the dough for in the kitchenaid?

  684. Debbie

    Thank you for this great recipe!!! I made this bread today and it turned out beautifully!!! First time I’ve made a loaf that looked great and tasted delicious. Plus the recipe is so easy:)

  685. Don

    Great and easy recipe. I would like to make 2 loaves at a time. Would I just double all ingrediants?
    Thank you Jenny.


    • Jenny

      I have never doubled this recipe. Please let me know if you do and how they turned out.

      • JIm

        I make a double batch of this every week. I just double everything. Works great. The two families I make it for just love it.

      • Marcy

        I made your bread for the first time today, but decided to try making two loaves to bake at the same time and it worked, but you need to be prepared and on your game to minimize the time between the first and second batch. (I made each batch separately because my mixer is not that big.)

        For the second loaf I had the dry ingredients already together, and next time I will have the egg and oil in the milk in advance to save more time. The only time consuming part is scraping and washing out the bowl so that the second one mixes right, so I was nervous about the raising time and put the second dough in the slightly smaller loaf pan (just in case), but I needn’t have worried – they turned out beautifully! I will now refine my technique further.

  686. Denis

    Hi jenny, i followed your recipe. It tasted good fresh from the oven, but as it gets to room temp, the crust became so crusty and tough and the inside a bit hard. Any idea what could be wrong?

    • Jenny

      I’m guessing you may have done something a little differently. Please list all your ingredients (exactly) and the size/type of the pan you used and I will try to help.

  687. Ash

    Jenny its beyond awesome i have tried many recipes but every time i got strongly smelling yeast n under cooked neither raised bread .. i just sliced my one few seconds ago and its so yummy like i get from outside ……… Never better !! Awesome ..

  688. Emma

    Dear Jenny,

    I am a professional who practically lives on a plane. So, I eat “plastic food” in hotels whilst I travel. When I return home, I eat healthy & make things from scratch.

    Thank you for this wonderful demo. It worked like a charm with only 1 minor difference. My bread didn’t rise an inch over my pan in 35 mins. Other than that, it was delicious, moist & smelt heavenly.

    Request – a demo video on Sourdough bread and Ezekiel bread please.

    I will be sharing your video with all professionals in my network and with my family.

  689. carin

    Hi Jenny, I have one major problem with this bread, I cannot stay away from it, it is so darn good, butter & jam, butter & cheese, butter & apple syrup, and today while it is hot it is gone, what happened? from gluten to glutton??

  690. Isabel

    I’m in love with this recipe, easy, fast and delicious!!! Thanks Jenny.

  691. Juliana

    Hi Jenny,

    Tthank you so much for this easy recipe,Your recipes are wonderful. I just started using many of them, My favorites so far are the bread, I have been doing both breads for my family and friends, Thank you again for getting us foodies excited about great recipes to make for our families!
    hugs from Buenos Aires, Argentina,
    I ask apoligise for my english grammar misktakes.

  692. Steven Holloway

    The recipe calls for either instant or dry active yeast. If you don’t put the dry active yeast in the warm milk, the dough won’t rise. I’ll try again later. Also browse Jenny’s “baking problems” page before you make this so you can understand the environment needed to make the dough rise.

    • Jenny

      Steven, I have made this bread with both instant and dry active yeast and they both work very well with my recipe. It’s possible the yeast you used was not fresh or perhaps the temperature of the milk was off. And thanks for reminding people to look at “baking problems” because I get overwhelmed sometimes with questions.

  693. Anna

    I made this yesterday for my family and they flipped out my grandson couldn’t get enough. I have to make another one this weekend. It was so easy I don’t have a mixer I tried using my food processor and it worked very well. The loaf came out perfect just like you said. Thanks

  694. FA

    Hi Jenny,

    I found your video on YouTube completely by chance (then subscribed to your page because your recipes look amazing) and decided to try making this bread for my husband.

    My “problem” was this: I had followed all the instructions for aerating the flour, measuring ingredients, etc., when I realized I was out of eggs and milk.

    As a vegan who loves baking, I tried making some substitutions. I used a flax egg (1tbsp flax meal + 3 tbsp water) and non-dairy milk. The dough took a while to rise above the pan (about 70 minutes), but my pan was taller than the one required.

    I followed all other instructions to the T and the loaf turned out AMAZING! Really light (for whole wheat bread at least) and slightly sweet. And vegan, so I got to dig in! 🙂

  695. Denis

    Hello Jenny,
    is this a kind of McDonalds McRib sanbwich roll?
    Looks like.

  696. Rebecca

    Hi Jenny, Why does the smell of yeast stays in my bread? You sound it so easy and healthy. Thanks

    • Jenny

      I’m not sure what you mean. Yeast is what gives homemade bread that great smell. If you bread smells off, give me a little more detail and I will try to help.

  697. Magart

    Made this twice and though it tastes very good, it never rose an inch above my bread pan and was very dense. My yeast is fresh and I measured correctly and checked the temp of the milk. I will try again and see.

    • Jenny

      This is a proven and consistent recipe and should not be dense. Please check this section for a solution: https://www.jennycancook.com/problems-with-yeast-baking/ If your solution is not there, please send me an exact and specific list of your ingredients and will try to help.

      • Magart

        I tried it again and the bread came out beautifully. I was careful to measure the flours and check the temp of the milk. I raised it next to a heating vent on the floor and it rose in 35 minutes, no problem.

  698. Nancy

    Hi Jenny
    Love your baking video. Made your whole wheat bread it was so good also would like to know where do you perchance your colourful gadgets.

  699. Eddie

    I’m 78 and make this bread all the time. I add raisins and diced dates. Rub on sesame seeds or other variety of dried fruit. Add almost anything I like the flavor of. Thanks Jenny.

  700. Ada

    Hi Jenny

    I love wheat bread, I want to make this so bad, you make it look so simple ♡☆ question: Can I mix the flour and make it in my food processor ? Or in a bread machine ? Let me know ♡

    Yours truly,

    • Jenny

      This is the only way I make my bread so I can’t help with other methods… sorry.

      • Ada

        It’s okay thank you ♡ I will keep you post it on how it came out ♡


        • Marcy

          Some have, but I tried it and it was harder to judge texture, harder to get out, harder to clean, and it’s hard to judge the mixing time.

  701. Jess

    Jenny, I love your recipes. The Simple whole wheat bread has now become a regular for me. Have you tried to make bread with rice flour? Can it be done? Thanks

    • Jenny

      Bread like this needs gluten and rice flour does not contain gluten.

      • Jess


      • Canadagirl

        Had rice flour bread due to allergies when I was a teen and it was Awful! From a bakery so they knew what they were doing. Still, YUK!

  702. Margaret

    Hi Jenny,

    I tried the wholewheat recipe and it was delicious. Just one thing I know in your recipe you talk about the dimensions of the loaf pan. I realized the depth and/or height differs when you buy the same dimensions. Can you tell me the height of the loaf pan used in your recipe.

    Also, can you use fresh yeast and if yes what is the quantity. Thanks so much.

    • Jenny

      My loaf pan is 2 3/4 inches high. I have never used fresh yeast.

  703. Fan

    love your recipes. loved your show. YOu still a Hottie! mmmmmm

  704. Betty

    I make whole wheat bread for the first time I my life and we loved it.my husband is a diabetic and I am trying to learn how to cook for him. Could I use this same recipe for whole wheat rolls?
    By the way, after lunch with your meat loaf, whole wheat bread and squash, his sugar count was below a hundred. HALLELUJAH!
    Thank you so much for your recipies and your videos.
    We ar having chicken and potatoes and wholewheat bread tomorrow.
    Wish me luck!

    • Jenny

      I have never made rolls with this recipe but you could scroll through the comments to see if anyone else has.

  705. Dorna .griffin

    Jenny can your bread recipe be made in bread machine?

    • Jenny

      I have never used a bread machine so I can’t advise.

  706. Ranyah

    I had tried whole many wheat bread recipes before but yours is the best. Thank you so much.
    You’re the best.

  707. Brenda T.

    Dear Jenny!

    I just made your whole wheat bread and it turned out perfectly! This is the very first time in 30 years that a whole wheat bread recipe has worked for me! I even took pics! I love that many of your recipes are dairy free as well. You really know how to teach in easy terms and I am so thrilled to have found you! My mother was Polish so another reason to love your recipes! Thanks so much!

  708. David Alexander

    Hi, Jenny, and thank you for this wonderful recipe for whole wheat bread. It is high, moist, tender, but with body so it slices well for sandwiches. I made only a slight change, and used coarse wholemeal flour (from foodireland.com) for one cup of the whole wheat flour,and I think it made a more flavorful bread. I would stick to reg. whole wheat for the other cup, though. As for the critics who say is not 100% WW, I have found 100% WW to be heavy, leaden, sometimes bitter, and never rises as this bread does. Thank you so much for sharing all your great recipes! Please advise if you have ever doubled this recipe, and if I should double everything, including the yeast. In the past couple years I have tried many recipes for WW bread, and this is the best. Thanks again!

    • Jenny

      I have never doubled this recipe so I’m sorry I can’t help. If you try, please share your results with all of us.

      • Dale

        I did double the recipe, and it turned out perfect. In fact I’ve done it several times now in a double batch, with perfect results each time. The only difference I noticed is it took about 10 more minutes to rise 1″ over the top of the bread pan. This is a wonderful and simple recipe for whole wheat bread. Yum! Why would anyone ever buy bread from a store again?

        • Kathy

          Jenny,. I have been following you for years! So enjoy your videos. Have been using your ww bread recipe for awhile. I have a
          575w stand mixer. I don’t buy bread anymore. I always make 4 loaves, since my mixer can handle it. Today I used coconut oil and honey. My grands and I can’t wait? We must put soft butter on some ends hot from the oven!

  709. Moledina

    Hey Jenny, love all the recipes on your site. I made cinnamon rolls four times and every time they were perfect. thank you very much for the perfect recipes. Now I want to make wheat bread, can I make it without an egg? or what is the substitute for an egg in the recipe.

    • Jenny

      It appears that you did not look through my recipes. You will find whole wheat breads with and without eggs. My easy honey wheat bread has no egg.

    • Marla

      I can’t help you if the egg issue is of vegan origin, but if you avoid eggs because of allergies, I know the answer: quail eggs and duck eggs are safe for people who are allergic to chicken eggs. Four or five quail eggs equals one large chicken egg in a recipe.

  710. Carol

    I followed the recipe exactly, except it took about an hour to rise. Could be because I live at 7000 feet in Colorado. The loaf is light and delicious. Thank you. I will make this often.

  711. Rick G

    Hi Jenny, thanx for the recipe I have made the bread about five times but it comes out dense tastey but dense any suggestions?

  712. Jess

    This recipe turned out perfect for me. Tried making bread many times but failed. Thanks Jenny

  713. Helen

    I came upon this video by accident this morning and tried making it with home milled hard and soft wheat berries to replace the whole wheat flour. It came out beautifully and it’s my first successful bread with home milled flour. Thank you for the great recipe and video, Jenny.

  714. Rick

    Hi Jenny, I just made this bread and it didn’t rise , I used active dry yeast, would that be the problem?

  715. ChrisH

    I’ve been looking for a recipe that was light and fluffy since losing trusted recipes that never failed. From the reviews, this sounds like the one.
    I used the basic recipe ingredients a guideline, changing to increase the protein and increase the fiber by adding 4 eggs and wheat germ, vital wheat gluten, , honey as a sweetener and dry milk in the 1 % for more calcium, mixed canola and EVOO. I doubled the recipe to put in a 2 plus pound long Pullman loaf pan and baked longer. I needed to make more bread to bring to my Mom..
    We have a very small oven that was being used at the same time and space is limited so the pan is more narrow and fit better than 2 large or 3 small. The result…A PERFECT LOAF!!! OK, so I changed the recipe…Point is, the original recipe ratios allows tweaking easily if using basic bread baking principles!!! Easy to follow steps that help bakers, novice and beginners alike.
    Next time I will follow the recipe as written. From the positive comments, I’m sure my loaf or loaves will be perfect as well!!!
    Thank you for this recipe and I’ll be trying your other recipes, too!!!

  716. Debbi

    I made this bread today and I’m t came out perfect! Have you ever used sprouted wheat berries in any bread or roll?

  717. Anya

    Hi Jenny, thank you for your recipe! I would like to ask if I can substitute milk into water?

  718. Kathy

    Hi Jenny,

    Could you make this bread using a Kitchen Aid stand mixer? Are there any special tips I should use when doing this?

    • Jenny

      I used a Kitchen Aid stand mixer in the video. Can you please clarify your question?

      • Kathy


        Sorry that I asked such a silly question. I read the written directions and comments before going to the video. Lo and behold, you’re using my Kitchen Aid mixer! I am going to make this bread this afternoon – I can’t wait to share the recipe with my children and friends.

  719. Marian

    I made your Wheat Bread last night. It is sooooo tender, raised perfectly and looks like it came from the bakery and truly under 90 minutes. For years I have been making bread the old way, 2 hour rise, punch down, roll out, rise again…blah blah blah….NOT anymore!!

    This is the Bomb Diggity of Bread Recipes!

  720. Maureen

    I have watched cooking shows forever. Tried many recipes most do not turn out well until today. I have tried to make bread even in a bread maker .No luck I made your Whole wheat bread . I almost couldn’t believe it. It was sooooo good . I am using so many of your recipes all so easy and so good.

  721. Patricia A. Mills

    Hi Jenny I like the way your stove/oven looks. Why type is that (just to give me an idea what to consider purchasing. Thank you.

  722. Star

    This recipe has become my every day bread recipe I’ve made the bread so many time I know it by heart ? I just leave the sugar out I can’t eat sugar

  723. Julie

    I have made this twice. Both times, I threw all the ingredients in the bread machine on the dough cycle and then plopped it into a stoneware loaf pan to rise and bake in the oven. Turned out great. Thanks!

  724. Jessica Palomo

    Hi Jenny I recently made the lemon brownies and they were so good I ate them all….oops lol now I’m going to try this bread I’m always scared to try it because it’s whole wheat and usually those turn out tough but ur recipes are always great so I’m going to try it thank you for the recipe.

  725. Kavs

    Hi Jenny,
    I tried this bread and it worked perfectly.. Only change was i added oats, chia and sesame seed to the recepie and a dash of honey. Thank you for great recipe

  726. CB

    Hi, I am 15 years old. I make 2 loaves of this bread every weekend. I increased all ingredients by 20% to fit in 9×5 inch loaf tins. Also, I eat this most mornings with some peanut butter. I’ve shared this recipe to my school nurse, and she makes it now all the time, and then she shared the recipe to her relatives again. She said, “It’s gone the second I make it!”

  727. Sheils

    Hi Jenny. This is my ‘go to’ recipe for bread. Have been using it for a while now and the loaf comes out fine in every instance. However was wondering if I can use one cup of oat flour and one cup of wholewheat instead of the two cups of wheat

    • Jenny

      Oat flour does not have gluten and is not suitable for yeast breads. Gluten is needed to develop and rise the dough.

    • The Novice Baker

      You probably don’t want to use oat flour because there is no gluten. Bread needs gluten to help rise and for structure.

    • chesh kat

      You can search the internet for recipes that use oat flour. I just searched google for “baking bread with oat flour” and found many recipes.

      Also, you may want to search for “Vital Wheat Gluten” which is gluten that you can buy to add to your dough recipe. Of course, if you are trying to make gluten free bread, you may not want this. But, I thought you would want to have some information that provides you choices. Then you can decide if you still wish to add oat flour to this recipe.

  728. Elaine

    Hi Jenny,
    I made a loaf of this bread the other day and it turned out beautifully. My husband and I loved it–no more store bought bread for us. Thanks and hello from Sudbury!!!

  729. Rupa

    Can I make this bread without egg? If yes, what would be the variations or replacements in the recipe. Thanks !!

    • Ilan

      It’s basically a French bread, or “pain au lait”. Without egg, you won’t have the taste, flavor and sweetness, and you go back to a ordimairy bread vaguely milky.
      I know there is a substitution of egg, made with soy lecithin. It’s amply used by the industry. I’m afraid the result will be also industrial.
      Another possibility for a person intolerant to egg (that’s a maldiction!) is to replace the egg with fresh cheese or cottage (90 gr or 3 ounces replacing each egg). Take care to adjust the quantity of milk as the fresh cheese contains a lot of water. The proteins of cheese will act like the egg proteins. It will have a different taste but delicious.
      You can easily make yourself this cheese simply with milk and lemon juice (do not use white vinegar, that gives an acid taste), it’s the paneer cheese, you’ll find a lot of videos.

  730. Cissy

    I just retired, never baked before. I followed you video and made the most delicious whole wheat bread! I also made the no need bread, came out great. I will follow you and learn to bake! What is the cloth you cover your bowl with? Oilcloth? Beeswax? Just curious.

  731. Kellye


    I have made this whole wheat bread recipe four times now. My husband is a happy Man. I love your recipes.

  732. Judithah

    Made this recipe twice! Easy and perfect both times. Thanks, Jenny!

  733. Nita

    Jenny! I have made some of your recipes & have enjoyed them very much, Do you have a cook book out?

    • Jenny

      I have a cookbook that was published 10 years ago and there’s a free download in my bio (“About”) but I’m a much better cook now and I have improved a lot of those recipes and posted them here on the site.

  734. Antonnie

    Heey Jenny, I was wondering can you also make the bread without the loaf pan? Or is this a stupid question :P?

    • Jenny

      That’s a good question. I have made breads without a loaf pan, just shaping them into a ball to bake on a baking sheet. They don’t always rise up the way I would like, spreading a bit more sideways than up so I wind up with a loaf that’s a little flat but still tastes good. I think this recipe would work without a pan. If you try it, please let me know and I would love a photo to share with other bread bakers.

  735. Patty

    Can you add honey to this to sweeten just a little? If so, how much. I made this the other day and it turned out great especially for my first time ever making homemade bread. My daughter liked it, but is used to Honey Wheat bread so I wanted to ask it that was possible.

    • Jenny

      I have never used honey but I think some people have. Please scroll down through the comments.

  736. Donna

    I can use this in my bread maker?

    • Jenny

      I have never used a bread maker but scroll down in the comments to see if anyone has.

  737. Queta

    Can I use a bread machine to make this?

    • Jenny

      I have never used a bread machine so I don’t know.

  738. Cynthia

    Hi jenny i have tried your white bread recipe and it turned out very soft and nice
    I tried your wholemeal recipe yesterday but it turned out dry and bit hard. Is wholemeal bread supposed to be tougher than white bread? Is this normal?
    I followed all your steps closely

    • Jenny

      I make this whole wheat loaf often and it’s always nice and soft, although whole wheat bread will never be as cloud-like soft as white bread. If you scroll down the comments you will see that most people find it soft and not dry at all. Is it possible you did not aerate your flour before measuring? If so, you may have used too much flour and the loaf might be a bit dry. And did you use whole wheat flour and not whole wheat pastry flour? If you follow the recipe exactly with no changes, it should be soft and moist.

  739. roz

    hi jenny can I use wheat grain that I mill for this recipe

    • roz

      also can I use whole grain that I milled for the quick dutch oven recipe

      • Jenny

        Not everyone likes the 100% whole wheat Dutch oven bread because it’s dense and heavy but I love it. Again, it depends how fine your flour is. I can never advise on something I have never done so you may just have to try.

    • Jenny

      The flour I use is a fine grain so I suppose if yours is a fine grain, similar to what’s sold in the stores, it’s worth a try.

  740. Chris

    Hey, Jenny! I made this recipe last night and it turned out GREAT!!! I’m going to make the white version later today.

    I set out to learn how to make really good home-made breads because my local grocer stopped carrying my favorite kind. So, I’ll be making it all from scratch now.

    Thanks for a great channel and website. You set a Very high standard for us to follow.

  741. kary

    Hi Jenny,

    I baked this bread today! Everything went well until I tried to let my bread out from the pan….

    Did I have to oil my pan? Or Did I just have to wait until the bread was cooled down?

    It stil tastes great but I basically broke it so I will not be able to make a sandwich with this bread today….

    Thank you!


    • Jenny

      My recipe does state to grease the pan.

    • Sandra Grace

      I have not made this bread recipe…yet, but for all other recipes I will grease my bread pan and then add piece of parchment paper to the bottom of the pan (I cut it to fit) and then grease the parchment paper. If the sides stick, I can use a thin knife to loosen them, but the bottom never sticks with this method. It is easy to peel the parchment paper from the bottom of the bread after it is removed from the pan. I suggest removing the paper, then letting the bread cool on a rack.

      • Jenny

        I don’t think anything caramelizes like cast iron but if you check your product manual, I wonder if you can use an enameled cast iron pan? If not, there’s no harm in trying it in stainless steel. Please report back if you do.

  742. Cynthia

    Hi Jenny I love your recipes and videos!!! tried out your white bread and it was awesome!
    I would like to try out this wholemeal bread recipe.. can I add in some chia seed and honey to the recipe?
    Will that affect the quantities of other ingredients or outcome of the bread in the end?

    • Jenny

      I have never used either one in this bread so you will have to experiment. The loaf might not be quite as soft and light.

  743. Julia

    Hi Jenny, So glad to see another recipe of yours, however, I did make a few changes. I used 2 cups of bread flour and the remaining flour, I used all purpose and I did use whole milk. I did exactly what you said for the rest of the recipe. I don`t know why, but it did take 1 hour to rise. I had it in my boiler room, (which is very warm) and my yeast was fresh and the milk was perfect temperature. It baked in 17 minutes! The end result was a beautiful texture and a delicious tasting bread!!!! LOVE, LOVE YOUR recipes, please, please make more videos, LOVE `EM.

    • Jenny

      My rising times vary as well, and for no particular reason. It’s just the way it is with yeast.

  744. Ana Beatriz

    I loved the recipe. Even though mine did not rise as much as yours, it worked fine and tasted even better.
    Thank you for the recipe.

  745. Ayaan

    Hi Jenny,
    I have tried to bake the whole wheat bread twice now and both times it didn’t rise like yours did. I don’t know what I’m doing wrong ? I followed the video, made sure my milk is warm so, I’m not sure