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Wheat Bread

This is the best wheat bread recipe ever!  I have tweaked and changed it until it was foolproof, easy to make and was so tasty you will want to eat the whole loaf!

Course bread
Cuisine American
Keyword best whole grain bread, bread recipe, homemade wheat bread, wheat bread, whole grain bread recipe, whole wheat bread recipe
Prep Time 3 hours
Cook Time 25 minutes
Total Time 3 hours 25 minutes
Servings 20
Calories 98 kcal
Author Sara Syrett


  • 3 cups warm water (110-115 degrees)
  • 1 1/2 tbsp Saf Instant Yeast
  • 1/4 cup honey
  • 3 1/2 cups wheat flour I grind my own. Wheat flour does not stay fresh for long, so I grind it as needed.
  • 3 1/2 cups white bread flour plus 1 cup extra if needed
  • 1/4 cups ground flaxseed
  • 1 tbsp salt
  • 3 tbsp vital wheat gluten optional ingredient
  • 1/3 cup olive oil extra virgin
  • 2 tbsp dough enhancer optional ingredient

butter optional for the tops of the loaves


  1. I use my Bosch Mixer to make my wheat bread recipe.  

  2. Start by putting your warm water, yeast, and honey in your mixing bowl.  Let this sit for 10 minutes while you gather the rest of your ingredients.

  3. Get another large bowl.  Put your white bread flour, wheat flour, ground flaxseed, salt, vital wheat gluten and dough enhancer into the bowl.  Use a fork or whisk to mix it up.  

  4. Once the water/yeast mixture has sat, it should be foamy on top.  This means the yeast has been activated and its time to mix!  

  5. Pour your olive oil into the water/yeast mixture.  Do not mix yet.  Add 2-3 cups of the flour mixture into the water/yeast.  Mix on low until everything is well mixed.  

  6. Let this mix for a few minutes to develop the gluten.  

  7. Now, add one cup of flour at a time, letting each cup mix in.  Keep the mixer on medium speed, lowering it when adding the flour.

  8. Once you have added the last bit of the flour mixture, let the dough knead for about 10 minutes to develop some elasticity.  

  9. At this point, your dough should be slightly firm, but also sticky, but not so sticky that its all over your hands.  There is a definite texture you should be looking for and the more often you make this the more familiar you will be with how it will feel.  You want to be able to form it into loaves, but not be too firm and not so sticky that it doesn't hold its shape.....makes sense right?

  10. Now it is time to let it raise.  Put a few drops of oil in a large bowl and place your wheat dough in the bowl.  You want your bowl to be two to three times the size of your dough ball, since you want it to double in size.  Cover it with plastic wrap and keep it in a warm place.  Let it raise until it is doubled in size.  This could take up to 45 minutes.  Mine raised quite quickly though.

  11. Punch down the dough pour a little bit of oil onto your counter.  We are not going to form the loaves.  You can watch the video above to see how I form by wheat bread loaves.  Its much easier than explaining it. 

  12. This will make 3 loaves so make sure to have 3 loaf pans.

  13. Turn your over on 350 right now so that it will have time to heat,  You want your over to be hot!  Now cover your loaves again with plastic wrap and let them begin to raise.  If you are lucky the loaves and the over will be ready at the same time. 

  14. Place them on the bottom or center rack in your oven. Bake them for approximately 25 minutes.  You should be able to tap of the top of the bread and hear a hollow sound.  You also want the top to be browned.  

  15. Take them out an immediately remove them from their pans.  Place them on a baking rack to cool.  Cut a piece off and eat it hot!  Its the best way to eat it!  And you get the first piece!  If you oiled your pans well, the loaves will fall right out.  Make sure to watch my video!!