Tabitha's Homemade Wheat Bread

Tabitha's Homemade Wheat Bread

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"This whole wheat bread has a really good taste depending on your flour. I think King Arthur® is the best! This bread has cocoa and coffee in it. It can be made by hand, or use your bread machine's dough setting to knead and rise, then bake it in the oven. If you are not feeling bold you can leave out the cocoa and coffee and add some nuts. Have fun! Form into a freehand loaf or place into a greased loaf pan."
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2 h 20 m servings 201 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 201 kcal
  • 10%
  • Fat:
  • 2.3 g
  • 4%
  • Carbs:
  • 41.9g
  • 14%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 305 mg
  • 12%

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.


  • Prep

  • Cook

  • Ready In

  1. Combine yeast, honey, butter, salt, warm water, instant coffee, and cocoa powder in a mixing bowl. Gradually beat in 3 cups flour. Mix with your hands until ingredients form into a ball; transfer it to a floured work surface. Knead in additional 1/2 cup of flour if the dough is too sticky to work with. Knead the dough until it is smooth and elastic, about 15 minutes.
  2. Place the dough in an oiled bowl and cover it with plastic wrap and a kitchen towel. Let rise in a warm place until doubled in bulk, about 1 hour. Deflate the dough and turn it out onto a lightly floured surface. Flatten the dough into a rectangle, pressing down with your hands to pop any air bubbles. Fold the dough into thirds, rolling it slightly under your palms to form a loaf, and pinch the seam to seal. Shape the dough into a freeform loaf and place onto a parchment-lined baking sheet.
  3. Cover the dough with a floured kitchen towel and allow it to rise again until doubled, about 30 minutes.
  4. Preheat oven to 400 degrees F (200 degrees C).
  5. Remove the towel. Use a serrated knife to score the loaf, cutting three slashes on the top or as desired.
  6. Bake in the preheated oven until the top is golden brown and the bottom of the loaf sounds hollow when tapped, 20 to 30 minutes. Remove the bread from the loaf pan and cool on a wire rack.


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This is a very good recipe for a simple whole wheat bread. I did follow the recipe completely and did the kneading by hand since I didn't feel like trying my Kitchenaid for such a small batch. ...

I will admit, that I was skeptical about the addition of coffee and cocoa. However, after trying the recipe I have to say that this one is a keeper! This makes a moist, dense and flavourful loaf...

This was pretty simple and came out great! I don't care for hard crust on bread, so I was pleased with how nice and chewy this turned out.

This was delicious! To be honest though, it kind of reminded me of the wheat bread that is served before meals at some restaurants. After making the recipe, I realized I may have forgotten the c...

Delicious! I followed the recipe to a "t", with the exception of adding the instant coffee - i didn't feel like going to the store! I also cooked it at 375 degrees, vs. 400 degrees bc I wanted t...

Did not have the instance coffee, but still taste great. First bread receipt I have made in more than 30 years!! Thank you! Easy to follow and perfect for a Sunday at home!

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