Kid-Friendly Wheat Bread

Kid-Friendly Wheat Bread

65 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    2 h 45 m
Susan K.
Recipe by  Susan K.

“An easy kid-friendly wheat sandwich bread, especially easy if you have a mixer with a dough hook. My picky kid even eats the crust!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 2 loaves



  1. Measure the water into a large bowl, or the bowl of a stand mixer and stir in 1 tablespoon of brown sugar. Sprinkle the yeast over the top and set aside until foamy, about 10 minutes.
  2. Add 1 cup of the all-purpose flour and 3 cups of whole wheat flour to the bowl along with the brown sugar, salt, vegetable oil and milk. Mix on low speed to blend ingredients. Continue to mix on medium speed, adding the rest of the flour 1/2 cup at a time, until the dough clings to the hook and cleans the sides of the bowl. You may not need to add all of the flour. Mix on medium speed for about 5 minutes. Oil the bowl and turn the dough to coat. Cover loosely and set aside to rise until doubled, about 1 hour.
  3. Punch down the dough and place on a floured surface. Divide into two equal portions and use a rolling pin to roll each one into a rectangle that is about 16x8 inches. Be sure to press out all of the air bubbles. Roll the rectangles into loaves and pinch the seam together.
  4. Place loaves seam side down into greased 9x5 inch loaf pans. Cut a few slits across the top of each loaf using a sharp serrated knife. Set aside to rise until your finger leaves a dimple when you press into a loaf, 30 to 45 minutes. Preheat the oven to 400 degrees F (200 degrees C).
  5. Bake the loaves for 15 minutes in the preheated oven, then reduce the temperature to 350 degrees F (175 degrees C). Bake for an additional 30 minutes, or until loaves are deep brown. Remove from pans to cool on a wire rack.

Share It

Reviews (65)

Rate This Recipe


Many compliments on this bread recipe. Minor changes> molasses instead of brown sugar when feeding the yeast in the first step (easier to mix), half wheat and half all purpose flour. In the future, I will make this with 3/4 of the dough in one bread pan, and use the leftovers for dinner rolls, as each half did not make such a large loaf as I like for slicing for sandwiches.



Delish! Has a regular wheat bread taste (like store bought) and I got a wonderful crisp crust on mine without doing anything special. I made it exactly as written except I did not need the last cup of flour in the recipe and instead of rolling it out I just shaped the loaves in the pan into rectangles that fit the pans. Here's a tip: do not over rise for the second rising. If you let it rise for too long (more than 35 mins. or so) it will over rise and then deflate if you try to move it to the oven and it will be flat like mine!



This bread came out fantastic. I don't have any bread making equipment so i kneeded the dough for about ten minutes prior to the first rising. It rose beautifully and i love the way the slits in the top look. I find that most breads become dense after cooling however this stayed quite fluffy. I don't have little kids at home but this was definately hubby friendly!

More Reviews

Similar Recipes

Whole Wheat Seed Bread

Whole Wheat Seed Bread

100 Percent Whole Wheat Bread

100 Percent Whole Wheat Bread

Clare's Whole Wheat Potato Bread

Clare's Whole Wheat Potato Bread

Whole Wheat Molasses Flat Bread

Whole Wheat Molasses Flat Bread

Oat Wheat Bread for Bread Maker

Oat Wheat Bread for Bread Maker

Tabitha's Homemade Wheat Bread

Tabitha's Homemade Wheat Bread


Amount Per Serving (24 total)

  • Calories
  • 151 cal
  • 8%
  • Fat
  • 3.6 g
  • 6%
  • Carbs
  • 26.5 g
  • 9%
  • Protein
  • 4.2 g
  • 8%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 198 mg
  • 8%

Based on a 2,000 calorie diet



previous recipe:

Whole Wheat Seed Bread


next recipe:

Oat Wheat Bread for Bread Maker