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BEST WHOLE WHEAT BREAD RECIPE
My Mom put on her apple apron, pulled out the flour containers, and kneaded homemade bread like nobody’s business. There was nothing like the smell of homemade bread straight out of the oven. I would run home from school much faster on those days when my Mom was baking homemade bread. I slathered the homemade bread with sweet cream butter and honey or berry jam. To this day it is still one of the most comforting foods that always reminds me of home.
I haven’t carried on my Mom’s tradition of weekly homemade bread because I have always said that it is way too time consuming. I still love to make it and feel a lot of satisfaction when it comes out of the oven but needed to find an easier way. Let me introduce to you the power of one hour bread!
Our good friend, Shannon Lundin, has finally shared her top secret bread recipe! After being sensitive to gluten for years, she found that she could eat homemade whole wheat bread made from scratch with zero issues. It is such an amazing discovery and she is sharing her whole wheat bread recipe with all of us. I called her and asked if I could share this with my readers and she was happy to share.
After trying this bread in Texas, I couldn’t wait to follow her recipe and try it at home. I halved her best homemade one hour whole wheat bread recipe. I was in shock that it only took ONE HOUR to make two loaves of homemade bread. Amazing! It is incredible that you can make homemade bread start to finish in one hour.
This Best Homemade One Hour Whole Wheat Bread is made with such simple ingredients — whole wheat flour, warm water, yeast, honey, oil, and salt. This bread is filled with all-natural ingredients and no sugar! It is healthy, hearty, and delicious.
TIPS on MAKING the BEST HOMEMADE ONE HOUR WHOLE WHEAT BREAD:
- Let your YEAST PROOF. The key is to use very warm water (about 110 degrees). Adding honey to the yeast helps it proof even faster. Let the yeast proof for at least 5 minutes. Remember to always use fresh yeast. You will know the yeast is working when it starts to form a creamy foam on the surface.
- Use WHOLE WHEAT FLOUR or half white bread flour and half whole wheat flour. If you have a wheat grinder, you can grind your own wheat. If not, look for organic whole wheat flour. You can always use half white flour and half whole wheat flour if you like a lighter bread.
- Use a STAND MIXER. This bread recipe is easiest with a stand mixer such as a Bosch. I love my Bosch mixer because it makes this bread so much easier! This is a huge time saver as you knead the bread for 10-12 minutes in the mixer. It saves you from doing it yourself! If you don’t own a stand mixer, you can knead the bread dough by hand. Click here to get a good deal on a Bosch mixer.
- Let RISE in WARM OVEN. This expedites the rising process and cuts the time in half. Set the oven to about 200 degrees and let the bread rise for approximately 20 minutes or until double in size. Here are my favorite loaf pans.
- BAKE until GOLDEN BROWN. Heat the oven to 350 degrees and bake until golden on the outside. Remove from oven and spread butter over top of loaves to give moisture and shine.
Once you remove the hot homemade whole wheat bread from the oven, remove from pans and spread with butter and jam.
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Best Homemade One Hour Whole Wheat Bread
Equipment
Ingredients
- 3 Cups Warm Water approximately 110 degrees
- 1 Tablespoon Active Dry Yeast
- 2/3 cup Honey
- 1/3 cup Oil plus a little extra for hands
- 7 1/2 cups Whole Wheat Flour may use half whole wheat/half white flour
- 1 Tablespoon Salt
- Butter to spread on top of bread
Instructions
- Heat oven to warm about 200 degrees.
- Place warm water in large mixing bowl. Add yeast and stir. Stir in honey and let proof (start to form a creamy foam) for 5 minutes.
- Add oil, flour, and salt. Begin by adding 7 cups of flour. Start to mix using the dough hook. Add remaining 1/2 cup of flour until dough pulls away from sides of mixing bowl. Using Bosch or Kitchenaid, knead for 10 minutes at medium-high speed. If you don't own a stand mixer, you can knead by hand.
- Place a little oil on hands and shape into two bread loaves. Spray loaf pans with non-stick cooking spray. Put pans in a warm oven to let rise until double -- about 20 minutes.
- Once bread has raised, turn oven to 350 degrees. Leave bread in oven and set timer for 25 minutes.
- Check bread to see if it is golden brown. Once bread is done, remove from oven and spread butter all over warm loaves. Let cool for several minutes before removing from pan.
- Spread butter and jam or honey on warm bread.
- May freeze bread or eat within 2 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I can’t wait to see your pictures of your Best Homemade One Hour Whole Wheat Bread. Tag me using #modernhoney or @modern_honey on instagram. I would love to see your creations!
I would definitely decrease the salt amount…my bread turned out too salty tasting but other than that it was great!
>My bread came out yummy, however it is a bit denser than i like, could i do something to make it less so? This was my first time baking bread and i have to say, the loaves look gorgeous! I’d like to try this again to see if i can get it more fluffy..
Same, came out great but not as airy as I’d like.
I also think it might be good to put a little sea salt on top at the end after buttering.
I just had to come on here and tell you how great this recipe turned it. We made it exactly as directed (even measured the temp of the lukewarm water at 110 degrees). It has a delicious flavor and texture. My entire family loved it. I love that is makes two loves and is dairy-free. This is going to become a weekly staple in our house! Thank you so much!
THIS BREAD IS AMAZING! I HAVE BEEN TRYING TO FIND AN EASY, DELICIOUS AND VERSATILE BREAD THAT WILL LAST FOR A WEEK, AND THIS IS IT! IT WORKS GREAT AS TOAST, SANDWICH BREAD, SOUP BREAD, AND JUST SNACK BREAD. I DID HAVE TO REFRIGERATE IT SO IT WOULD LAST THE ENTIRE WEEK, BUT IT HELD UP WELL FLAVOR AND TEXTURE WISE.
Fhis might he a dumb question, but how do you shape the dough? Did you roll it out and fold or pretty much dump it?
Thanks for the recipe. Some information I experienced: I just did half of the ingredients, for one loaf. I didn’t get the foam when our the yeast to proofing, and waited for than 10 minutes. Not sure if it was the honey, since I’ve done it before with sugar and it was ok.. Honey was organic but it was a bit hatd, still able to squeeze it from the bottle. Regardless, it raised, but I wait 10 more minutes, I also left it 10 minute a more, since it took about 10 minutes to go from 200C to 350C. The loaf formed nicely. A bit compact, not sure if putting a tray with weather underneath could have made it different. And sweet, is this what could be?. I used half of the recipe, 1/3 cup, and it was sweet more like a dessert. I also used whole wheat, and multigrain flour, about 60/40.
This bread turned out great. I kneaded by hand, which is my favorite part of making bread anyway. I also used half honey and half maple syrup, the total quantity was a little less than the suggested 2/3 cup. The baking time was closer to 35 minutes as someone else also noted. Overall, beautiful bread in not too much time.
Thank you so much for this super fast vbread recipe.
I tried numerous bread recipes and it didnt out as I expected not forgetting the long waiting time to proof etc..
When I saw this recipe And thought gave it a try.
I am really happy with the result.
I am a very busy working mom of two very active athletes. I try to make most of our staples and the only way I accomplish this is by making ahead on slow days and freezing. Do you know how this freezes and then cooks up after its thaw? My game plan is to make 12 batches in one day and freeze the dough so I have 3 months stored at a time!
Why not cook all the bread and freeze the loaves? I don’t know if you tried freezing the dough, but I’ve always frozen baked loaves of bread and it works out great.
Thank you so much for this amazing, easy recipe.I have made this a bunch of times with the following alterations: I wanted to make it multi-grain so for the 7and 1/2 cups of flour I put in 1 cup corn meal, 1 cup oat flour, 1/2 cup ground flax plus 2 tbsp.wheat gluten. The balance of the 7 1/2 cups is half all purpose flour and half whole wheat. It seems to be a foolproof recipe even with the changes. Family loves it and so do I. Must have some in the freezer at all times. (When out of honey I mixed half and half maple syrup and molasses.)