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Easy Whole Wheat Bread 
Jul. 9, 2013 10:41 am 
Updated: Aug. 20, 2013 7:32 am

You really could make this loaf every day, it’s just that easy.  However, since the loaves are large, you can probably make it twice a week and still be feeding wholesome, homemade grainy goodness to your family all week. My son LOVES bread. All things bready. I usually make three loaves a week because both he and his brother will consume a few slices as soon as I give the “all cool” alert.

I make this delicious bread using my bread machine, just to mix and do the first rise. We’ve had it for about 18 years now and it still works like a charm. I also prefer to use my Pain Di Mie or Pullman bread pan. This is a long narrow bread pan, with a lid that slides on. It creates a perfect square when sliced. Now, I have made this recipe by hand. It’s certainly do-able. You could also use a stand mixer. Most breads need to rise twice, once after the ingredients are all mixed together, and again after the loaf has been shaped and is in it’s pan. My trusty bread machine does the manual labor part, and I love it for that.

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So, you gather your ingredients (I like to start this bread in the late morning, so it’s out of the oven and a bit cool by the time my boys walk in the door).

In this photo, you see white whole wheat flour, bread flour, salt, brown sugar, yeast, butter and water. Pretty much basic bread ingredients. You might be surprised to see butter. I’ve used olive oil in place of the butter and that’s fine. Coconut Oil gave the bread a bit of a weird flavor. I won’t use that in this recipe again. I just like butter best.

Pour your warm water into the bread machine pan (if you’re making this by hand or mixer, please adjust the instructions to fit your situation). Add the yeast and the sugar. Let this sit for about 5-10 minutes. You want the yeast to “bloom” or become activated by the water and sugar. You’ll know this is happening because the cloudy looking water turns kind of bubbly, and the yeast starts to look a bit like tan curds floating on the water. This is all good.


Add the butter and flour next, then the salt last. Salt can slow the activity of the yeast, so I avoid putting the two together directly. Set your bread machine to “dough” and let it get to work. By hand or mixer, you’ll want to mix this until the dough is pretty much staying together in one mass and is somewhat elastic and smooth. Knead it a bit, and then let it rise in a bowl for about 45 minutes, until it’s about doubled in size. Be sure to rub some olive oil around the bowl first, so that the dough doesn’t stick later on.

After the machine is done, or the rise is done, pour the dough out onto oiled parchment or an oiled board. After oiling my hands with olive oil, I knead it a little to soften it, then use the heels of my hands to spread it into a rough rectangle. It doesn’t have to be precise or pretty at this point. Cover with a clean dishtowel or a piece of parchment and allow it to rest for about 10 minutes.

Again, oil your hands and press the now puffy rectangle into a little bit more precise rectangle. Roll the long side nearest you over, and press into the body of the dough. Roll it over again and press it in. You want to roll the whole thing until you have a long, tight roll. Be sure to press the rolled up section well so that it stays tight. Place this roll into your prepared (oiled) bread pan and cover with that clean dishtowel or parchment. If you are using a Pullman pan, put the (oiled!) lid on, but leave it open about one inch. Cover that inch with a dishtowel. After the dough has risen to the top of the pan, pull the lid closed. Give it five more minutes, then pop it into the hot oven. Bake for 25 minutes, then remove the lid. Bake for another 10 to brown the crust. Remove from the oven and cool on a cooling rack. Cover with a dish towel while it cools. It will be easier to slice after it has cooled.

Everyday Whole Wheat Bread
Prep time

Cook time

Total time


My go to bread recipe for everyday sandwiches and toast.
Author: SkillsForgotten
Recipe type: Bread
Serves: 16

  • 2 tsp yeast
  • 1⅓ cup warm water
  • 2 TBS brown sugar
  • 2 TBS butter
  • 2 cups bread flour
  • 2 cups whole wheat flour
  • 1 tsp salt

  1. MIx yeast, water and sugar in bread machine pan. Allow yeast to “proof” for about five minutes.
  2. Add flour, butter and salt. Set machine to dough cycle.
  3. When cycle is complete, turn dough out onto a oiled sheet of parchment. Stretch gently into a large rectangle. Give it 10 minutes to rest. Push gently into a larger rectangle, then roll the long side over and press it evenly and tightly into the larger piece of dough. Keep rolling until it’s all rolled into a tight log. Place it into a Pullman pan and slide on the lid. Leave it open about an inch. Allow it to rise to the top of the pan, then pull the lid shut. Give it five more minutes, then put it into the oven. Bake it for 25 minutes at 350, then remove the lid. Bake for 10 additional minutes, then remove to a cooling rack to cool. Cover with a clean dishtowel while it cools.

Jul. 9, 2013 5:58 pm
That's really square. I prefer to bake and or eat artisan bread.
Jul. 10, 2013 12:23 am
I think it's lovely! Bread [or, more precisely, yeast!] is on my bucket list {=
Jul. 11, 2013 7:43 pm
I love the pan you used! Sounds like a keeper recipe.
Jul. 13, 2013 10:46 am
Would. Like to havetherecipe for hand mixing instead of machine. This site is so helpful. Love it. Pie girl
Big Apple Annie 
Jul. 13, 2013 4:45 pm
This looks wonderful and I plan to try it in my spanking brand new bread machine! Please forgive my ignorance ... I have not a clue as to what a "pullman pan" is or even where to begin to locate one but I surely would like one. Help, please? Thanks for the recipe. Have been bread baking for years and get the greatest satisfaction doing it. Will see if the bread machine gives me the same feeling of accomplishment.
Aug. 20, 2013 7:32 am
A pullman pan is a bread/loaf pan with a lid that slides on. This shapes the dough into that perfect square slice. I was given mine as a gift, but I've seen them at Sur La Table and on the King Arthur Flour site. They're not cheap, but the loaf is consistent. To make by hand, mix the yeast, sugar and water. Allow it to proof, then mix in the rest of the ingredients. Stir as much as you can, then start using your hands to knead. You want to knead for 5-8 minutes, until the dough is nice and supple. Rub some olive oil around a large bowl and place the dough inside. Turn the dough ball over so that it gets a nice coat of oil. Cover the bowl with a dishtowel and allow it to rise for 30-45 minutes. After that initial rise, follow step #3.
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About Me
I have two boys and a very tall husband. I love to cook, but will bake cookies or cakes given any opportunity. My favorite memory of my childhood is walking into the house after a long walk home from school and discovering freshly baked chocolate chip cookies waiting for me...along with my mom, sipping her tea. I make lots of jams and pickles, and love to teach others how to preserve food.
My favorite things to cook
Cookies, cakes, pies, muffins, oh, and some healthy stuff! I bake a lot of bread and make a lot of the foods my family eats. Granola, yogurt, kefir, butter, sri racha, jam, pickles, canned fruits, tomato sauce, pasta sauce. All that stuff is better when it's homemade.
My favorite family cooking traditions
I love sweet potato balls with marshmallows inside! They remind me of my Mom and Granny.
My cooking triumphs
One Christmas, when my oldest son was just a baby, I was responsible for Christmas Dinner dessert. I chose the cover recipe from Bon Appetit, and it turned out FLAWLESS! I knew I was pretty handy in the kitchen, but that torte cemented my reputation in my husband's family as "The Baker".
My cooking tragedies
Hmmm...haven't really had one. Will think about it and see if I can remember one. I tend to block out this kind of thing.
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