wheat bread dough recipe

Written ByJenny Smyth Posted on
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The Best wheat bread dough recipe

I’ve been making this wheat bread dough recipe for years, and it’s still one of my family’s favorite treats. I love how easy it is to make and how delicious it always turns out.

My kids can’t get enough of the freshly baked bread, and it’s perfect for a quick snack or as a side for dinner. The best part is that it’s actually good for you too – made with whole wheat flour, it’s packed with fiber and nutrients.

I’ve tried many different recipes over the years, but this one remains my go-to. It’s a classic for a reason!

The dough comes together in just a few minutes, and then you can let it rise while you’re busy with other things. Before you know it, you’ll have a warm, fragrant loaf that’s perfect for slicing up and serving with butter or cheese.

I like to make a double batch so we have some on hand for later in the week.

Whole Wheat Bread Dough Recipe

4.9 from 1534 votes

This recipe creates a nutritious and flavorful whole wheat bread dough. It is perfect for making a variety of breads, from loaves to rolls.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

3 1/2 to 4 cups whole wheat flour
2 teaspoons salt
1 tablespoon instant yeast
1 1/2 cups warm water (110°F to 115°F)
2 tablespoons honey or maple syrup
2 tablespoons vegetable oil

👨‍🍳Directions

1In a large mixing bowl, combine 3 1/2 cups of whole wheat flour, salt, and instant yeast.
2Mix well to ensure the yeast is evenly distributed.
3Add warm water, honey or maple syrup, and vegetable oil.
4Stir until a shaggy dough forms.
5Turn the dough out onto a lightly floured surface and knead for about 10 minutes.
6Add more flour as needed to prevent sticking.
7The dough should become smooth and elastic.
8To check if the dough is ready, perform the windowpane test by stretching a small piece of dough between your fingers.
9If it forms a translucent membrane without tearing, the dough is ready.
10Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free place for about 1 hour.
11The dough should double in size.
12To test, gently press two fingers about 1/2 inch into the dough.
13If the indentation remains, the dough has risen enough.
14Punch down the dough and shape it into a loaf.
15Place the loaf in a greased Dutch oven or loaf pan.
16Cover it with a clean kitchen towel and let it rise again for about 45 minutes.
17The dough should almost double in size.
18Preheat the oven to 425°F (220°C).
19Place the Dutch oven with the dough in the oven.
20If using a loaf pan, place it in the oven.
21Bake for 30 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
22If the top of the bread begins to brown too quickly, cover it loosely with aluminum foil.

🔧Equipment

Mixing bowl
Wooden spoon
Baking sheet
Oven
Dutch oven or loaf pan

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 6g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 500mg🌾Total Carbs: 65g🥦Dietary Fiber: 10g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute white whole wheat flour for a lighter texture. For a sweeter bread, add 1/4 cup of dried fruit or nuts to the dough before the second rise.

Watch Video Of How Whole Wheat Bread Dough Recipe Works

This wheat bread dough recipe is always a good idea for any occasion – whether you’re hosting family gatherings or just want something delicious on hand for everyday meals.

The best part is that it’s incredibly easy to make and requires minimal equipment – just mix, knead, shape, and bake!

The result is always worth the effort – a warm, crusty loaf that’s perfect for slicing up and serving with butter or cheese.

❓ Frequently Asked Questions About Whole Wheat Bread Dough

Q: What type of flour should I use?

A: For this recipe, you want to use whole wheat flour – either all-purpose or bread flour works well. Avoid using bleached or processed flours as they can affect the taste and texture of the bread.

Q: How long does the dough need to rise?

A: The rising time will depend on the temperature of your kitchen – ideally, you want it to be around 75°F to 80°F (24°C to 27°C). In general, allow about an hour for the first rise and another 30 minutes to an hour for the second rise.

Q: Can I use this recipe to make gluten-free bread?

A: Unfortunately not – this recipe relies heavily on gluten from the wheat flour to give it structure and texture. If you’re looking for a gluten-free option, I recommend searching for a dedicated gluten-free recipe.

Q: How do I store leftover bread?

A: To keep your bread fresh for longer, store any leftovers in an airtight container at room temperature – not in the fridge or freezer. You can also freeze individual slices or loaves for later use.

Q: Can I make this recipe in a bread machine?

A: Yes, you can definitely use a bread machine to make this recipe – simply place all the ingredients into the machine according to its instructions and let it do the work!

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