A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Everyday Whole Grain Bread

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Paula Gray

Everyday Whole Grain Bread Recipe

Nothing beats a hearty sandwich, and whole wheat bread is a natural place to start. But what about those who say they don't like whole wheat? This recipe walks a tasty line between hearty and mild, using equal parts all-purpose and white whole wheat flours to produce a high-rising, tender loaf. It can be baked in a loaf pan; or made into a freeform loaf, for more of a "grip and rip" bread. Either way, it's simply delicious.

Through our Bake for Good: Kids program, more than 300,000 students across the country have baked this flavorful, wholesome recipe, and shared it with people in need in their communities. The recipe makes two loaves — we suggest you enjoy one, and share the other. Bake for good!

View step-by-step
directions on our blog

At a glance

Prep
Bake
Total
Yield
2 loaves
Nutrition information

Ingredients

Choose your measure:

Instructions

  1. In a large bowl combine the water, sugar, yeast, and 2 cups of the white whole wheat flour. Let the mixture rest for a few minutes, until bubbles form. Stir in the remaining 1 cup white whole wheat flour, the salt, and the oil.
  2. Stir in 2 cups of the all-purpose flour. Sprinkle an additional 1/2 cup flour over the sticky dough, mixing it in with a spatula or your hands.
  3. Sprinkle some of the remaining 1/2 cup all-purpose flour on a clean work surface. Place the dough onto the work surface and knead it for 5 minutes, adding a bit more flour if needed to prevent sticking.
  4. Alternatively, knead the dough in the bowl of your stand mixer; or in the bucket of a bread machine set on the dough cycle. Add the final 1/2 cup flour as needed to create a soft, smooth dough.
  5. Let the dough rest while you scrape out your mixing bowl and wipe it with oil.
  6. If you're kneading by hand, knead the dough a few minutes more; it should feel bouncy. Place it into the oiled bowl, and cover with plastic wrap.
  7. Place the dough somewhere warm (65°F to 75° is ideal) to rise until double in size, about 1 1/2 hours.
  8. Gently deflate the dough, and divide it in half. Shape each piece into an 8" to 9" log. Place each log into a lightly greased loaf pan, or onto a lightly greased or parchment-lined baking sheet.
  9. Tent the loaves with lightly greased plastic wrap, and let them rise for 30 minutes.
  10. While the loaves are rising, preheat your oven to 375°F.
  11. Uncover the bread, and bake it for about 30 minutes, until the crust is golden brown. If you have a digital thermometer, the internal temperature at the center will be about 190°F.
  12. Remove the bread from the oven, and transfer it to a rack to cool. Wrap completely cooled bread in plastic, and store at room temperature for several days; freeze for longer storage.

Nutrition Information

  • Serving Size 40g
  • Servings Per Batch 32
Amount Per Serving:
  • Calories 100
  • Calories from Fat 15
  • Total Fat 2g
  • Saturated Fat 0g
  • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 220mg
  • Total Carbohydrate 18g
  • Dietary Fiber 2g
  • Sugars 2g
  • Protein 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.