Classic Whole Wheat Bread

Classic Whole Wheat Bread


"A tasty, nourishing whole wheat bread that's easy to make."
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1 h 20 m servings 112 cals
Serving size has been adjusted!

Original recipe yields 15 servings



  • Calories:
  • 112 kcal
  • 6%
  • Fat:
  • 1.7 g
  • 3%
  • Carbs:
  • 20.7g
  • 7%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 162 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  1. In a small mixing bowl, dissolve the sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
  2. In a large mixing bowl, combine the yeast mixture with the milk, vegetable oil, whole wheat flour, 1 cup of the all-purpose flour and the salt; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  3. Grease two 8x4 inch bread pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  4. Brush the risen loafs with lightly beaten egg. Bake at 400 degrees F (200 degrees C) for 30 minutes, or until the bottom of the loaf sounds hollow when tapped.


  1. 139 Ratings

Most helpful positive review

I've followed this recipe twice now, and I am quite pleasntly pleased with the results! The first time through was my first experience making bread and was fotunate enough to read the comments s...

Most helpful critical review

It was easy to put together and the taste was good. I didn't have 8x4 pans, so I was hoping to make a rather big 9x5 (since the recipe said it would yield two). So I was a bit disappointed tha...

I've followed this recipe twice now, and I am quite pleasntly pleased with the results! The first time through was my first experience making bread and was fotunate enough to read the comments s...

I've worked as a the bread maker for an Italian Restaurant and as Pastry Chef for another popular bakery in my area. I was looking for a simple, no frills, use-everyday recipe and this is it. Yo...

I took the warning and made this as one loaf originally, but we're going through it so quickly I'm now doubling the recipe to have two loaves. I also give it extra time to really rise well. (I...

This bread is not a two loaf receipe, unless you have really tiny pans. The secret to rising and getting nice fluffy bread is to wait until it doubles. Putting it in a warm (not hot) and moist e...

Used whole wheat and white bread flour. Had great loft and texture. Not too dense. Ppl really need to be careful with the amount of flour they put in the mix when they make it. Just because a re...

Very good recipe. I used brown sugar instead (can't imagine whole wheat bread without it) and didn't bother with the egg wash. It came out nice and soft inside, brown crust and held up well for ...

This recepie was pretty good. I made an additon to the recipe. I added 2 tablespoons of honey. It was not too sweet. It just added a little more flavor. Thanks for the recipe!

This was my first attempt at baking bread, and I thought it was wonderful. I followed the advice of previous reviewers: I extended rising times by about 10 minutes, I used 2 c of whole wheat an...

This bread was very good. I made 16 rolls instead of a loaf and it was great. My only complaint was that it was a little bland. I'm going to add some honey next time, and maybe top with some see...