Soft Whole Wheat Homemade Bread Recipe

Many bakers struggle with the common issue of achieving a moist, not dry, and soft, not crumbly texture in their homemade whole wheat bread. If this is you, I'm here to share the lessons learned over a lifetime of whole-wheat bread making. In this blog post, I'll share the secrets and techniques that have transformed my loaves from potential disappointments to soft fluffy bread. This soft homemade whole wheat bread recipe is everything a good homemade bread should be. Tender, flavorful, and perfect for all the things you need a good slice (s) of bread for. 

I will go through a list of 6 tips for getting soft whole-wheat bread in this post as I teach you how to make the perfect loaf. Whole grains have been my thing for as long as I can remember, and there is so much I have learned along the way. All of this will help save you time on trial and error- I have already done the work for you!

6 tips for making amazing whole wheat bread

1. Check the Freshness of Yeast:
   • Before diving into the baking process, verify the freshness of your yeast. Fresh yeast is crucial for achieving proper fermentation and a well-risen loaf.
2. Utilize the Sponge Method:
   • Incorporate the sponge method into your bread-making routine. This preliminary step involves mixing a portion of the flour, water, and yeast to create a fermenting mixture. This helps enhance flavor, improve texture, and contribute to the overall softness of the bread.
3. Integrate Vital Wheat Gluten:
   • Elevate the softness of your bread by incorporating vital wheat gluten into the dough. This ingredient acts as a natural dough conditioner, enhancing the gluten structure and resulting in a softer texture.
4. Ensure Thorough Dough Mixing:
   • Pay attention to the mixing process. Ensure that the whole wheat bread dough is well-mixed, promoting an even distribution of ingredients. This step contributes to a consistent texture and flavor throughout the loaf.
5. Avoid Overproofing:
   • Be mindful of the proofing stage. Overproofing, or allowing the dough to rise excessively, can lead to a loss of structure and result in a less desirable texture. Monitor the proofing time to maintain the optimal balance.
6. Prevent Overbaking:
   • This is probably the BIGGEST mistake people do when baking with whole grains. The best and most reliable test is temperature. More on this below.

Other delicious whole wheat bread recipes. 

Ingredients

• Whole wheat flour- I used white wheat flour in this recipe, but you can also use red wheat flour or spelt flour. Both work well in this recipe. My family loves white wheat flour though, so I used that. 
• Warm water- You can also use milk, but I think water is great. 
• Active dry yeast- Instant yeast can also be used, but I prefer active dry. Keep reading for more discussion on this below. 
• Salt- Do not leave this out. Salt is VITAL in bread making. I will also discuss this in another section if you are interested. 
• Sweetener- I used brown sugar, but you can also use granulated sugar, molasses, or honey, Just know if you use a liquid sweetener, adjustments will need to be made to the flour ratio. 
• Vital wheat gluten- while this ingredient is optional, it is a great way to increase the ability to create light, fluffy loaves with 100% whole wheat flour. 
• Fat- I like to use canola oil, but if you prefer, you can use softened butter. You can also use olive oil (which I do for a lot of my bakes), but for this one, I love canola oil or butter. 
• Orange juice- this might seem like a weird ingredient, but I learned from King Arthur's baking many years ago that orange juice will cut the bitter taste (tannic) some people find in whole wheat bread. 

How to make

Mixing the sponge

• I am using the sponge method for making this whole-wheat bread. If you are unfamiliar with this process, don't be intimidated, it is really easy to do. 
• We will take our water, yeast, and about half the flour. Mix them, cover and let them sit at room temperature for about 30 minutes. I love using this method to help create soft bread. Trust me, it is worth the time. 

Mixing the dough

• Once it has sat, add in the remaining flour and ingredients to the yeast mixture and mix with a dough hook. Start on low speed for 1 minute, check for hydration, then mix on medium speed for the remaining time. The dough should begin to pull away from the sides of the bowl if you are using a stand mixer. Knead them well until the dough is smooth and when you press into the dough, it will spring back. If it holds the dent, it is not ready yet. With a stand mixer, it takes 6-8 minutes. If you are kneading by hand, it will take at least 10 minutes. 
• Coat the dough in oil, cover, and let it rise until it has doubled. In my house, this takes about 45 minutes. This is the first rise.

Shaping the bread 

• It is now time to shape the dough. remove it from the bowl and place it on a lightly floured work surface. (Be sure this is lightly floured, you don't need to add back in much flour at this point. 
• Gently press it into a 12 x 12-inch square. Press the 2 sides in about 1 inch. Then roll from the top down. Pinch the ends closed. This results in a perfect loaf shape every time. 
• Place the bread in a prepared bread pan. I like to spray my pan with cooking spray, but you can also line it with parchment paper or brush it with melted butter. Cover the loaf with plastic wrap, and let it sit for the second rise. You will want this to double again. This took another 45 minutes in my house, but know the rise times will vary depending on the heat and humidity in your house. 

Baking the bread

Preheat the oven at the end of the rising time. 

Brush the top with egg wash and move to the hot oven. 

• Bake for about 20 minutes, then carefully "tent" the bread with aluminum foil to prevent it from getting too dark. If you don't mind a deep golden brown, don't worry about tenting the bread. 
• It should take about 45 minutes to bake, although I am much more concerned with the internal temperature of the bread than the baking time. You are looking for an internal temperature of 190 degrees. I will explain more on this below along with carry-over baking- a term that is so important to know when baking with wheat flour. I like to check this with an instant-read thermometer. 

• When it comes out of the oven, I like to brush it with butter while it is still hot. Turn it out only the cooling rack.
• The bread will need to cool for at least 20-30 minutes before slicing. This will allow the bread to finish baking but also allow the starches to set. 

Why is salt important in bread-making?

• Salt enhances the overall flavor of the bread by balancing sweetness and accentuating other taste components
• It helps regulate the activity of yeast by controlling its fermentation rate.
• It prevents the dough from rising too quickly, allowing for better structure and texture development.
• Salt strengthens the gluten structure in the dough, contributing to improved elasticity and texture. It helps create a stable network of gluten, which gives the bread its structure and ability to trap carbon dioxide produced by yeast.
• It helps the dough retain moisture, preventing it from becoming overly sticky and difficult to work with.
• It plays a role in the formation of a desirable crust, contributing to color, thickness, and overall appearance.
• Salt balances the fermentation process by slowing down enzymatic activity. 

What is the difference between active dry yeast and instant yeast?

Active Dry Yeast:

• Composition: Larger granules, coated with dead cells, lower live yeast cell percentage.
• Activation: Requires proofing or rehydration before use.
• Mixing: Often needs to be mixed separately with dry ingredients.
• Rise Time: Generally has a slightly longer rise time.
• Shelf Life: Tends to have a longer shelf life when stored properly. Be sure to check the expiration date on the yeast. 

Instant Yeast:

• Composition: Finer granules, no coating, higher live yeast cell percentage.
• Activation: This can be added directly to dry ingredients without proofing.
• Mixing: Can be mixed directly with dry ingredients, simplifying the process.
• Rise Time: Contributes to faster rising times.
• Shelf Life: Has a shorter shelf life but remains viable for an extended period, especially when refrigerated or frozen.

How to store leftover freshly baked bread

This topic inspires so much controversy, so let me just say, this is just the way I have always done it. You can certainly use a different method if you prefer. As this is what would be considered a "moist" bread I don't like to store it in paper bags- most people will agree with this. Here is what I would do. 

1. Cool Completely: Allow the freshly baked whole wheat bread to cool completely on a wire rack before attempting to store it. This helps prevent condensation, which can make the bread soggy.
2. Wrap in Plastic or Foil: Once the bread has cooled, wrap it tightly in plastic wrap (plastic bread bag) or aluminum foil. This helps to seal in moisture and prevent the bread from drying out.
3. Avoid Refrigeration: Avoid storing whole wheat bread in the refrigerator, as it can accelerate the staling process. The cold environment can cause the bread to become dry and lose its freshness faster.
4. Store at Room Temperature: Store the wrapped bread at room temperature, preferably in a cool and dry place. A pantry is an ideal location. Keep it away from direct sunlight, which can affect the flavor and texture.
5. Freezing (for Longer Storage): If you don't plan to consume the bread within a few days, consider freezing it. Wrap the cooled bread in plastic wrap, followed by a layer of aluminum foil, and place it in a freezer bag. Label with the date. To thaw, leave it at room temperature or reheat slices in a toaster or oven.

How to use the freshly baked bread slices

How to use the freshly baked bread slices

This soft whole wheat bread recipe is good for so many purposes, let me share a few of my favorites. 

Lots of butter and preserves or honey- if the bread is still hot, softened butter and some kind of sweet topping are a must. 

Toast it- If it has cooled, or even if it is a day or 2 old, I love to toast my bread. This loaf in particular makes the BEST toast!!

Sandwiches- The hubs and I have been married to each other for 21 years and we LOVE each other. When I make him sandwiches with this bread I swear he loves me even more! Try it and you will be hooked too. My favorite is a classic peanut butter sandwich with honey. 

French toast- The nutty flavor of the whole wheat bread made into French toast is so good. If you haven't tried it, you need to.  

What is carry-over baking (carry-over cooking) and why does it matter?

Carryover baking, also known as residual heat or carryover cooking, refers to the continuation of the cooking process after removing food from the oven. This occurs because the residual heat present in the food continues to transfer from the hotter outer layers to the cooler inner layers.

1. Internal Temperature Increase: Whole wheat baked goods, like bread or muffins, retain heat within their structure. When taken out of the oven, the internal temperature of these items may continue to rise for a few minutes due to carryover baking. This can affect the final texture and doneness.
2. Consistent Results: Understanding and accounting for carryover baking helps bakers achieve more consistent results. By factoring in the additional heat during the cooling phase, they can adjust baking times to ensure that the internal temperature reaches the desired level even after removal from the oven.

I wanted to share 2 other breads I think you will love as well. My whole wheat potato bread is perfectly fluffy and so good. The other is my herb fougasse recipe. It is a beautiful bread, and delicious as well.

• Yeasted Breads
• Baked
• White Whole Wheat Flour