Zesty whole wheat bread baking is about to become your new favorite kitchen adventure! Whether you’re craving cozy comfort food or seeking wholesome homemade staples, these yeast-risen recipes transform simple ingredients into golden, aromatic loaves. From classic sandwich breads to artisanal creations, discover 27 delicious ways to fill your home with the irresistible smell of fresh-baked goodness. Let’s get baking!
Classic Whole Wheat Yeast Bread
Just when you thought homemade bread was a weekend-only affair, this classic whole wheat yeast bread is here to prove you wrong—and it won’t judge your weekday baking ambitions. With a hearty, nutty flavor and a crust that’s crisp enough to make you feel like a professional baker, this loaf is the ultimate kitchen confidence booster. Let’s get kneading and turn that flour into something fabulous!
Serving: 1 loaf | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
- Whole wheat flour – 3 cups
- Active dry yeast – 2¼ tsp
- Warm water – 1¼ cups (110°F)
- Honey – 2 tbsp
- Salt – 1 tsp
- Olive oil – 2 tbsp
Instructions
- In a large bowl, combine warm water (110°F), honey, and active dry yeast, stirring gently until dissolved, then let it sit for 5 minutes until frothy—this “proofing” step ensures your yeast is alive and ready to party.
- Add whole wheat flour and salt to the yeast mixture, stirring with a wooden spoon until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic, adding a sprinkle of flour if sticky—tip: if it springs back when poked, you’ve kneaded enough.
- Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour or until doubled in size.
- Punch down the dough to release air bubbles, then shape it into a loaf and place it in a greased 9×5-inch loaf pan.
- Cover the pan with the damp towel again and let it rise for 30 minutes until puffy—tip: a quick rise means your kitchen is cozy enough for baking magic.
- Preheat your oven to 375°F while the dough rises.
- Brush the top of the loaf with olive oil for a golden crust, then bake for 25–30 minutes until the bread sounds hollow when tapped on the bottom.
- Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely—tip: resist slicing while warm to avoid a gummy texture.
This bread boasts a tender crumb with a subtle sweetness from the honey, perfect for slathering with butter or toasting for breakfast. Try it sliced thick for avocado toast or cubed into a hearty soup—it’s so versatile, you might just forget store-bought bread exists!
Honey Whole Wheat Sandwich Loaf
Zesty, wholesome, and ready to elevate your sandwich game—this honey whole wheat loaf is the carb hero your kitchen deserves, bringing a touch of sweet, earthy magic to every slice without the fuss of a bakery run. It’s the kind of bread that makes you feel like a domestic wizard, turning simple ingredients into a fluffy, golden masterpiece perfect for toasting, stuffing, or just devouring warm with a slather of butter. Trust me, your future self will thank you for this loaf-shaped hug.
Serving: 1 loaf | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– Whole wheat flour – 2 cups
– All-purpose flour – 1 cup
– Honey – ¼ cup
– Warm water (110°F) – 1 cup
– Active dry yeast – 2¼ tsp
– Salt – 1 tsp
– Unsalted butter (melted) – 2 tbsp
Instructions
1. In a small bowl, combine the warm water (110°F), honey, and active dry yeast, then let it sit for 5–10 minutes until frothy—this “blooming” step ensures your yeast is alive and kicking, so don’t skip it!
2. In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, and salt until evenly distributed.
3. Pour the yeast mixture and melted unsalted butter into the dry ingredients, then stir with a wooden spoon until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic; if it feels too sticky, add a sprinkle of all-purpose flour, but go easy—over-flouring can make the loaf dense.
5. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1–1½ hours until doubled in size; a quick poke test: if the indentation stays, it’s ready.
6. Punch down the dough to release air bubbles, then shape it into a loaf and place it in a greased 9×5-inch loaf pan.
7. Cover the pan with the damp towel again and let the dough rise for 30–45 minutes until it peeks just above the pan’s rim.
8. Preheat your oven to 375°F while the dough rises for the second time.
9. Bake the loaf at 375°F for 30–35 minutes until the top is golden brown and it sounds hollow when tapped on the bottom—an instant-read thermometer should read 190°F for perfect doneness.
10. Remove the loaf from the pan and let it cool completely on a wire rack before slicing; cutting it warm might lead to a gummy texture, so patience pays off!
This loaf boasts a tender, slightly chewy crumb with a subtle sweetness from the honey, making it ideal for hearty sandwiches or morning toast. Try toasting a slice and topping it with avocado and a sprinkle of sea salt for a quick, savory twist—it’s so good, you might just forget store-bought bread exists!
Rustic Whole Wheat Artisan Bread
Ever feel like your bread-making attempts resemble a science experiment gone wrong? Fear not, fellow carb enthusiast! This rustic whole wheat artisan loaf is here to rescue your kitchen cred with minimal fuss and maximum flavor—no lab coat required.
Serving: 1 loaf | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– Whole wheat flour – 3 cups
– Warm water (110°F) – 1 ¼ cups
– Active dry yeast – 2 ¼ tsp.
– Salt – 1 ½ tsp.
– Honey – 1 tbsp.
– Olive oil – 2 tbsp.
Instructions
1. In a large bowl, whisk together the whole wheat flour and salt until fully combined.
2. In a separate small bowl, dissolve the honey into the warm water (110°F), then sprinkle the active dry yeast on top and let it sit for 5 minutes until frothy—this “proofing” step ensures your yeast is alive and kicking!
3. Pour the yeast mixture and olive oil into the flour bowl, and stir with a wooden spoon until a shaggy dough forms and no dry flour remains.
4. Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic; if it sticks to your hands, add a sprinkle of flour, but go easy to keep it tender.
5. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour or until doubled in size—patience is key here for that airy crumb!
6. Punch down the dough to release air bubbles, then shape it into a round loaf on a parchment-lined baking sheet.
7. Score the top of the loaf with a sharp knife in a crosshatch pattern, cover loosely, and let it rise again for 30 minutes.
8. Preheat your oven to 425°F and place a small oven-safe dish of water on the bottom rack to create steam for a crispy crust.
9. Bake the loaf for 35–40 minutes until golden brown and it sounds hollow when tapped on the bottom.
10. Transfer the bread to a wire rack and let it cool completely for at least 1 hour before slicing—resisting the urge to cut it warm prevents a gummy texture.
As you slice into this masterpiece, you’ll be greeted by a hearty, nutty aroma and a crust that crackles with every bite. The interior boasts a tender, chewy crumb perfect for slathering with butter or dunking into soup, and it makes a show-stopping centerpiece for any rustic charcuterie board—just try not to eat the whole loaf in one sitting!
Whole Wheat and Oats Breakfast Loaf
Zesty mornings deserve more than a sad cereal bowl, and this whole wheat and oats breakfast loaf is here to rescue your routine with hearty, wholesome charm that’s basically a hug from your oven. Think of it as the cozy, slightly nutty cousin of banana bread—minus the fruit drama and packed with enough fiber to keep you full until lunch (or at least until your second coffee). Serving: 8 | Pre Time: 15 minutes | Cooking Time: 50 minutes
Ingredients
– Whole wheat flour – 1½ cups
– Rolled oats – 1 cup
– Baking powder – 2 tsp
– Salt – ½ tsp
– Eggs – 2 large
– Milk – 1 cup
– Honey – ¼ cup
– Unsalted butter – ¼ cup, melted
– Vanilla extract – 1 tsp
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together 1½ cups of whole wheat flour, 1 cup of rolled oats, 2 tsp of baking powder, and ½ tsp of salt until fully combined.
3. In a separate medium bowl, beat 2 large eggs with a fork until frothy, about 30 seconds.
4. Add 1 cup of milk, ¼ cup of honey, ¼ cup of melted unsalted butter, and 1 tsp of vanilla extract to the eggs, and whisk until smooth.
5. Pour the wet ingredients into the dry ingredients, and stir gently with a spatula just until no dry streaks remain—overmixing can make the loaf tough.
6. Transfer the batter to the prepared loaf pan, spreading it evenly with the spatula.
7. Bake at 350°F for 45–50 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
8. Let the loaf cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before slicing—this prevents it from crumbling.
9. Slice into 8 pieces with a serrated knife for clean cuts, and store leftovers in an airtight container at room temperature for up to 3 days.
Delightfully dense yet tender, this loaf boasts a subtle sweetness from honey and a satisfying chew from the oats. Serve it toasted with a smear of almond butter or crumbled over yogurt for a breakfast upgrade that’s anything but boring.
Soft Whole Wheat Dinner Rolls
Who says whole wheat has to be a cardboard-like punishment? Welcome to the fluffy, buttery rebellion—these soft whole wheat dinner rolls are about to become your carb-loaded best friends, proving that healthy-ish can still be hilariously delicious. They’re so pillowy, you might just want to nap on them (but please, eat them instead).
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 20 minutes
Ingredients
– Whole wheat flour – 2 cups
– All-purpose flour – 1 cup
– Warm water – 1 cup (110°F)
– Active dry yeast – 2¼ tsp.
– Honey – 2 tbsp.
– Salt – 1 tsp.
– Unsalted butter – ¼ cup, melted
– Egg – 1
Instructions
1. In a large bowl, combine warm water (110°F), honey, and active dry yeast. Let it sit for 5 minutes until frothy—this is your yeast saying “hello!”
2. Add whole wheat flour, all-purpose flour, salt, and melted unsalted butter to the yeast mixture. Tip: Use a dough hook on low speed for 2 minutes to avoid a floury mess.
3. Crack the egg into the bowl and mix until a shaggy dough forms, about 1 minute.
4. Knead the dough on a floured surface for 8–10 minutes until smooth and elastic. Tip: If it sticks, add 1 tbsp. of all-purpose flour at a time—don’t overdo it!
5. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour or until doubled in size.
6. Punch down the dough to release air bubbles and divide it into 12 equal pieces.
7. Roll each piece into a smooth ball and arrange them in a greased 9×13-inch baking pan, leaving slight gaps between rolls.
8. Cover the pan with the damp towel again and let the rolls rise for 30 minutes until puffy. Tip: For extra fluffiness, preheat your oven to 375°F during this second rise.
9. Bake the rolls at 375°F for 18–20 minutes until golden brown on top—they should sound hollow when tapped.
10. Remove from the oven and let cool in the pan for 5 minutes before serving.
Perfectly tender with a hint of sweetness from the honey, these rolls boast a light crumb that’s ideal for sopping up gravy or slathering with jam. Serve them warm at your next dinner party, or get creative by splitting them for mini sliders—they’re versatile enough to steal the show from the main course!
Whole Wheat Cinnamon Swirl Bread
A warm, cozy loaf that’s basically a hug in bread form—this whole wheat cinnamon swirl bread is your new best friend for chilly mornings, lazy weekends, or any time you need a carb-filled pick-me-up. It’s wholesome enough to feel virtuous (thanks, whole wheat!) but swirled with enough cinnamon sugar to make your taste buds do a happy dance. Let’s get baking, because your kitchen is about to smell like a cinnamon-scented dream.
Serving: 1 loaf | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– Whole wheat flour – 2 cups
– All-purpose flour – 1 cup
– Active dry yeast – 2¼ tsp.
– Warm water – 1 cup (110°F)
– Honey – ¼ cup
– Salt – 1 tsp.
– Unsalted butter – ¼ cup, melted
– Ground cinnamon – 2 tbsp.
– Brown sugar – ½ cup
Instructions
1. In a large bowl, combine the warm water (110°F), honey, and active dry yeast, then let it sit for 5 minutes until frothy.
2. Add the whole wheat flour, all-purpose flour, and salt to the yeast mixture, stirring until a shaggy dough forms.
3. Knead the dough on a floured surface for 8–10 minutes until smooth and elastic—tip: if it sticks, add a sprinkle of all-purpose flour, but don’t overdo it!
4. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour until doubled in size.
5. While the dough rises, mix the brown sugar and ground cinnamon in a small bowl for the filling.
6. Punch down the risen dough, then roll it out on a floured surface into a 9×12-inch rectangle.
7. Brush the melted unsalted butter evenly over the dough, leaving a ½-inch border around the edges.
8. Sprinkle the cinnamon-sugar mixture over the buttered dough, pressing it gently to adhere—tip: use your hands to avoid clumps!
9. Tightly roll the dough from the long edge into a log, pinching the seam to seal.
10. Place the log seam-side down in a greased 9×5-inch loaf pan, cover, and let it rise for 45 minutes until puffy.
11. Preheat your oven to 350°F while the dough rises for the final time.
12. Bake the loaf for 30–35 minutes until golden brown and it sounds hollow when tapped—tip: if it browns too quickly, tent it with foil halfway through.
13. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Yum! This bread boasts a tender, slightly chewy crumb from the whole wheat, with sweet, spicy cinnamon swirls that melt in your mouth. Serve it toasted with a smear of butter for breakfast, or get creative by using thick slices for French toast—it’s so good, you might just eat the whole loaf in one sitting (no judgment here!).
Herbed Whole Wheat Focaccia
Just when you thought focaccia couldn’t get any better, we’re throwing whole wheat and a garden of herbs into the mix for a loaf that’s as nutritious as it is delicious. This herbed whole wheat focaccia is the fluffy, flavorful answer to your carb cravings, with a golden crust and a tender crumb that’s practically begging to be torn apart and devoured. Consider it your new go-to for impressing guests or just treating yourself on a lazy Sunday afternoon.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– Whole wheat flour – 2 cups
– All-purpose flour – 1 cup
– Warm water (110°F) – 1 ¼ cups
– Active dry yeast – 2 ¼ tsp.
– Olive oil – ¼ cup
– Honey – 1 tbsp.
– Salt – 1 tsp.
– Fresh rosemary – 2 tbsp.
– Fresh thyme – 1 tbsp.
Instructions
1. In a large bowl, combine the warm water (110°F), honey, and active dry yeast, then let it sit for 5 minutes until foamy.
2. Add the whole wheat flour, all-purpose flour, and salt to the yeast mixture, stirring until a shaggy dough forms.
3. Pour in 2 tablespoons of olive oil and knead the dough on a floured surface for 8 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover it with a damp towel, and let it rise in a warm spot for 1 hour or until doubled in size.
5. Punch down the dough and press it into a greased 9×13-inch baking pan, stretching it to fit the edges evenly.
6. Use your fingers to dimple the dough all over, creating deep pockets for the herbs and oil to nestle into.
7. Drizzle the remaining 2 tablespoons of olive oil over the dough, then sprinkle the fresh rosemary and thyme evenly on top.
8. Let the dough rest for 20 minutes while preheating your oven to 400°F.
9. Bake the focaccia for 20–25 minutes until the top is golden brown and the edges pull away from the pan.
10. Remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack.
Soft and chewy with a crisp, herb-speckled crust, this focaccia boasts an earthy flavor from the whole wheat and a fragrant aroma from the fresh herbs. Serve it warm with a drizzle of olive oil for dipping, or slice it thick for sandwiches that’ll make any lunch feel gourmet.
Whole Wheat Pumpkin Bread with Yeast
Mmm, who says pumpkin bread has to be a dense, quick-bread affair? Let’s shake things up with a fluffy, yeasted version that’s like a cozy autumn sweater for your taste buds—warm, comforting, and surprisingly light. This whole wheat pumpkin bread with yeast is your ticket to a loaf that’s airy, subtly sweet, and perfect for slicing thick and slathering with butter or your favorite spread.
Serving: 1 loaf | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– Whole wheat flour – 2 cups
– Active dry yeast – 2 ¼ tsp
– Pumpkin puree – 1 cup
– Warm water – ½ cup
– Honey – ¼ cup
– Salt – 1 tsp
– Unsalted butter – 2 tbsp, melted
– Ground cinnamon – 1 tsp
Instructions
1. In a small bowl, combine the warm water (110°F) and active dry yeast, then let it sit for 5 minutes until foamy.
2. In a large mixing bowl, whisk together the whole wheat flour, salt, and ground cinnamon until evenly distributed.
3. Add the pumpkin puree, honey, melted unsalted butter, and the yeast mixture to the dry ingredients, stirring with a wooden spoon until a shaggy dough forms.
4. Tip: If the dough feels too sticky, lightly flour your hands to prevent sticking while kneading.
5. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic, adding a sprinkle of flour only if necessary to avoid a tough loaf.
6. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot (about 75°F) for 1 hour or until doubled in size.
7. Punch down the dough to release air bubbles, then shape it into a loaf and place it in a greased 9×5-inch loaf pan.
8. Cover the pan with the damp towel again and let it rise for 30 minutes until the dough reaches just above the rim of the pan.
9. Tip: For a golden crust, brush the top of the risen dough lightly with melted butter before baking.
10. Preheat your oven to 375°F while the dough completes its second rise.
11. Bake the bread for 30-35 minutes, or until the top is deep golden brown and the internal temperature reaches 190°F when tested with a thermometer.
12. Tip: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to prevent a soggy bottom.
13. Loosen the edges with a knife, then remove the bread from the pan and let it cool completely on the rack for at least 1 hour before slicing.
Looking at this loaf, you’ll notice a tender crumb with a hint of earthy sweetness from the pumpkin and cinnamon, all wrapped in a crisp, golden crust. Serve it toasted with a dollop of whipped cream cheese for a decadent breakfast, or slice it thick and use it as the base for a unique pumpkin bread pudding—it’s versatile enough to steal the show at any fall gathering!
Spelt and Whole Wheat Bread
Buckle up, bread lovers—we’re ditching the bland white loaf for something with actual personality! This spelt and whole wheat bread is like the reliable friend who shows up with homemade snacks: wholesome, hearty, and secretly a little bit fancy. Let’s get our hands floury and bake a loaf that’ll make your kitchen smell like a cozy bakery (minus the overpriced coffee).
Serving: 1 loaf | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– Spelt flour – 1½ cups
– Whole wheat flour – 1½ cups
– Warm water (110°F) – 1¼ cups
– Active dry yeast – 2¼ tsp.
– Honey – 2 tbsp.
– Olive oil – 2 tbsp.
– Salt – 1 tsp.
Instructions
1. In a large bowl, combine the warm water (110°F), honey, and active dry yeast. Let it sit for 5 minutes until frothy—this “blooming” step ensures your yeast is alive and ready to party.
2. Add the spelt flour, whole wheat flour, olive oil, and salt to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Tip: If the dough feels too sticky, add a sprinkle of spelt flour, but don’t overdo it—this isn’t a snowstorm!
4. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour or until doubled in size. A quick trick: preheat your oven to 200°F, turn it off, and let the dough rise inside for a cozy boost.
5. Punch down the dough to release air bubbles, then shape it into a loaf and place it in a greased 9×5-inch loaf pan.
6. Cover the pan with the damp towel again and let the dough rise for 30 minutes until it peeks just above the pan’s rim.
7. Preheat your oven to 375°F. Bake the loaf for 35–40 minutes until the top is golden brown and it sounds hollow when tapped. Tip: For extra crunch, spritz the loaf with water before baking to create a crispier crust.
8. Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing—patience prevents a gummy crumb!
Now, that’s a loaf with character! Notice the nutty aroma and dense, chewy texture that’s perfect for slathering with avocado or dunking into soup. Try toasting a slice with a drizzle of honey for a sweet-savory twist that’ll make your breakfast routine infinitely more exciting.
Whole Wheat Brioche Loaf
Hold onto your aprons, folks, because we’re about to turn the humble loaf on its head with a whole wheat brioche that’s so fluffy, it practically needs its own pillow. This isn’t your average dense whole wheat; it’s a buttery, golden masterpiece that proves healthy can be decadently delicious. Get ready to impress your carb-loving self.
Serving: 1 loaf | Pre Time: 150 minutes | Cooking Time: 35 minutes
Ingredients
- Whole wheat flour – 2 ½ cups
- Active dry yeast – 2 ¼ tsp
- Warm water (110°F) – ¼ cup
- Granulated sugar – ¼ cup
- Salt – 1 tsp
- Large eggs – 3
- Unsalted butter, softened – ½ cup
Instructions
- In a small bowl, combine the warm water (110°F), yeast, and 1 tsp of the sugar; let it sit for 10 minutes until foamy. Tip: If the mixture doesn’t foam, your yeast is inactive—start fresh!
- In the bowl of a stand mixer fitted with a dough hook, combine the whole wheat flour, remaining sugar, and salt.
- Add the yeast mixture and 2 of the eggs to the dry ingredients.
- Mix on low speed for 3 minutes until a shaggy dough forms.
- With the mixer running on low, add the softened butter, 1 tablespoon at a time, waiting until each piece is fully incorporated before adding the next. Tip: Patience is key here—adding butter too fast can make the dough greasy.
- Once all butter is added, increase speed to medium and knead for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
- Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough to release air bubbles, then shape it into a loaf and place it in a greased 9×5-inch loaf pan.
- Cover the pan loosely with plastic wrap and let the dough rise again for 45-60 minutes, until it crests just above the rim of the pan.
- Preheat your oven to 375°F.
- Lightly beat the remaining egg and brush it evenly over the top of the risen loaf.
- Bake for 30-35 minutes, until the top is a deep golden brown and the internal temperature reaches 190°F when tested with an instant-read thermometer. Tip: The temperature test is more reliable than the toothpick test for bread!
- Remove the loaf from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Seriously, slice into this beauty and marvel at the tender, feather-light crumb that’s rich with buttery flavor and a subtle nuttiness from the whole wheat. It makes the ultimate French toast base or simply deserves to be slathered with jam and devoured warm—your kitchen will smell like a bakery dream.
Olive and Whole Wheat Yeast Bread
Gather ’round, carb connoisseurs and snack savants, because we’re about to turn your kitchen into a rustic bakery with a loaf that’s equal parts earthy, briny, and downright delightful. Forget the bland white stuff—this olive and whole wheat yeast bread is the flavor-packed hero your sandwiches and cheese boards have been dreaming of, ready to make your taste buds do a happy dance.
Serving: 1 loaf | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– Whole wheat flour – 2 cups
– All-purpose flour – 1 cup
– Warm water (110°F) – 1¼ cups
– Active dry yeast – 2¼ tsp
– Honey – 1 tbsp
– Salt – 1 tsp
– Pitted kalamata olives – ½ cup, chopped
– Olive oil – 2 tbsp
Instructions
1. In a large bowl, combine the warm water (110°F), honey, and active dry yeast, then let it sit for 5 minutes until foamy.
2. Add the whole wheat flour, all-purpose flour, and salt to the yeast mixture, stirring with a wooden spoon until a shaggy dough forms.
3. Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic. Tip: If the dough feels too sticky, add 1 tbsp of all-purpose flour at a time until manageable.
4. Incorporate the chopped kalamata olives and olive oil into the dough, kneading for 2 more minutes to distribute evenly.
5. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour or until doubled in size.
6. Punch down the dough to release air, then shape it into a round loaf on a parchment-lined baking sheet.
7. Cover the loaf loosely with the towel and let it rise again for 30 minutes. Tip: For a crispier crust, score the top with a sharp knife just before baking.
8. Preheat your oven to 375°F while the dough rises.
9. Bake the loaf for 30–35 minutes until golden brown and it sounds hollow when tapped on the bottom. Tip: To ensure doneness, use an instant-read thermometer—the internal temperature should reach 190°F.
10. Transfer the bread to a wire rack and let it cool completely for at least 1 hour before slicing.
Deliciously dense with a chewy crumb and pops of salty olive goodness, this bread is a texture lover’s dream. Serve it warm with a drizzle of olive oil for dipping, or slice it thick for a sandwich that’ll make lunchtime the highlight of your day—just try not to eat the whole loaf in one sitting (we won’t judge if you do!).
Whole Wheat Garlic and Herb Pull-Apart Bread
Tired of bread that just sits there looking boring? This Whole Wheat Garlic and Herb Pull-Apart Bread is here to party—it’s a fluffy, fragrant, and fantastically fun loaf that practically begs you to tear into it. Get ready for a kitchen adventure that’s easier than explaining your weird bread obsession to friends.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– Whole wheat flour – 2 cups
– All-purpose flour – 1 cup
– Active dry yeast – 2 ¼ tsp.
– Granulated sugar – 1 tbsp.
– Warm water (110°F) – 1 cup
– Unsalted butter – ¼ cup
– Garlic – 4 cloves
– Fresh parsley – ¼ cup
– Salt – 1 tsp.
– Olive oil – 2 tbsp.
Instructions
1. In a large bowl, combine the whole wheat flour, all-purpose flour, and salt.
2. In a separate small bowl, dissolve the granulated sugar in the warm water (110°F), then sprinkle the active dry yeast on top and let it sit for 5 minutes until foamy.
3. Pour the yeast mixture into the flour bowl, add 2 tbsp of melted unsalted butter, and stir until a shaggy dough forms.
4. Knead the dough on a floured surface for 8–10 minutes until smooth and elastic—tip: if it sticks, add a sprinkle of all-purpose flour, but don’t overdo it!
5. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour until doubled in size.
6. While the dough rises, mince the garlic cloves and chop the fresh parsley, then mix them with the remaining melted unsalted butter and olive oil in a small bowl.
7. Punch down the risen dough, roll it out on a floured surface into a 12×9-inch rectangle, and brush the garlic-herb mixture evenly over the top.
8. Cut the dough into 24 equal squares, stack them in groups of 4, and place the stacks vertically in a greased 9×5-inch loaf pan—tip: don’t pack them too tightly, or they won’t puff up properly!
9. Cover the pan with the damp towel and let it rise again for 30 minutes until the dough reaches the rim of the pan.
10. Preheat your oven to 375°F and bake the bread for 22–25 minutes until golden brown and hollow-sounding when tapped—tip: if it browns too quickly, tent it with foil for the last 5 minutes.
11. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack.
Heavenly aromas will fill your kitchen as this bread bakes, yielding a tender crumb with crispy edges and pockets of garlicky herb goodness. Serve it warm, pulling apart the soft layers for dipping in soup or slathering with extra butter—it’s so addictive, you might need to hide a loaf for yourself!
Conclusion
Tantalizing, isn’t it? This collection proves whole wheat bread can be wonderfully soft, flavorful, and versatile. We hope it inspires your next baking adventure. Please, give a recipe a try, leave a comment telling us your favorite, and if you enjoyed this roundup, we’d be so grateful if you shared it on Pinterest. Happy baking!
