Classic Whole Wheat Bread

Classic Whole Wheat Bread


"A tasty, nourishing whole wheat bread that's easy to make."

Ingredients 1 h 20 m {{adjustedServings}} servings 112 cals

Serving size has been adjusted!

Original recipe yields 15 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 112 kcal
  • 6%
  • Fat:
  • 1.7 g
  • 3%
  • Carbs:
  • 20.7g
  • 7%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 162 mg
  • 6%

Based on a 2,000 calorie diet

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  • Prep

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  1. In a small mixing bowl, dissolve the sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
  2. In a large mixing bowl, combine the yeast mixture with the milk, vegetable oil, whole wheat flour, 1 cup of the all-purpose flour and the salt; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  3. Grease two 8x4 inch bread pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  4. Brush the risen loafs with lightly beaten egg. Bake at 400 degrees F (200 degrees C) for 30 minutes, or until the bottom of the loaf sounds hollow when tapped.
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Reviews 111

  1. 139 Ratings


I've followed this recipe twice now, and I am quite pleasntly pleased with the results! The first time through was my first experience making bread and was fotunate enough to read the comments suggesting to make only one loaf. It turned out rather small but the taste was exceptional! The second time though, i made a few modifications (doubling the recipe, adding a little more yeast, giving it more rising time, topping it with sesame seeds and butter, and adding a little molasses) and the results were beyond exceptional! I strongly urge anyone who trys this recipe to first double it, and second to give it a little more rising time. You won't be dissapointed!


I've worked as a the bread maker for an Italian Restaurant and as Pastry Chef for another popular bakery in my area. I was looking for a simple, no frills, use-everyday recipe and this is it. You can get recipes like this in baking text books, but who wants to buy the whole book. Next time I will go ahead and add the touch of extra honey. My kids are going to love me in the morning!


I took the warning and made this as one loaf originally, but we're going through it so quickly I'm now doubling the recipe to have two loaves. I also give it extra time to really rise well. (Ideally, I mix it up well in advance and then leave it for a few hours before baking.) As a result, its become the staple bread in our house and our dinner guests have been duly impressed by such great homemade bread.