Homemade White Wheat Bread

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Whole wheat bread made with white wheat flour and whole grains.

This tasty, tender loaf is perfect for slices and using for sandwiches or toasting with butter and honey.

A loaf of wheat bread sliced on a wooden cutting board.

Why make this bread

This homemade wheat bread is made with 100% white whole wheat flour and vital wheat gluten.

White whole wheat is not only lighter in color than regular whole wheat flour, it's also lighter in flavor. It still has all the wonderful nutrients that regular whole flour has.

This bread is perfect for sandwiches. It holds up to peanut butter and jelly or your favorite ham and cheese and is also perfect toasted and topped with honey and butter.

If you're new to bread making, you may want to start with my Homemade White Bread. It has detailed instructions for a first-time bread baker.

Key ingredients

Small bowls filled with flour, oats and other ingredients.

White wheat flour - this is an all wheat flour made with white spring wheat, instead of the more traditional whole wheat flour
7 grain cereal - this is a mixture of whole grains including oats, red hard wheat, flax seed and more. Any whole grain cereal will work or you can use all oats.
Vital wheat gluten - can be found in many baking sections of specialty stores. Vital wheat gluten helps keep whole wheat bread from becoming too dense.
Yeast - this recipe uses active dry yeast

Step by step directions

In a large mixing bowl of a stand mixer, combine water, yeast and 1 cup of flour. Let set for 5 minutes until mixture is bubbly.

Yeast becoming active in a bowl with water.

Stir in 7 grain cereal, vital wheat gluten, oil, honey and salt.
Add flour one cup at a time until 4 cups of flour have been added. After all four has been incorporated, slowly add ¼ of flour at a time up to an additional cup of flour as needed. Amount of flour added varies.
Knead flour in mixer for 10 minutes on low speed.
Place dough in a greased bowl and cover with a piece of plastic wrap sprayed with nonstick spray.
Let rise until doubled (60-90 minutes)

Bread dough risen to the top of the bowl.

Gently deflate dough and divide into two pieces. Shape each piece into a loaf and place in a greased bread pan. Cover pans with plastic wrap and let rise again for 45-60 minutes.
Preheat oven to 375. Place loaves in oven and bake for 30 minutes.
Cool for 10 minutes on a baking rack. The top of the loaves can be brushed with melted butter, if desired.
Remove from pan and continue cooling for 45 additional minutes until loaves are completely cooled. Once loaves are cooled, slice and store.

Two loaves of cooked bread in a metal bread pan.

Recipe Faqs

What is vital wheat gluten?

Vital wheat gluten is a natural protein and gluten found in wheat.

Can I freeze the loaves of bread?

Yes, this bread can be frozen. Allow bread to fully cool before freezing. Loaves can be frozen whole or sliced and then frozen.

Bread making tips

I use active dry yeast (not instant). I buy yeast in bulk. If you don't bake bread often you can buy packages of yeast. 1 package = 2 ¼ teaspoons of yeast.
To activate the yeast use lukewarm water that's not too hot. The temperature should be between 105-110 degrees.
Amount of flour used varies depending on humidity, liquid measurements, and the flour itself. Add flour 1 cup at a time at the beginning. When dough begins to form, add flour ¼ of a cup at a time until dough is holds together and isn't too sticky.
Let dough rise until doubled on the first rise. Time will vary depending on temperature of your kitchen.
Let bread cool completely before slicing.
To keep bread fresh, freeze bread that won't be eaten within two days.

More favorite bread recipes

Sliced whole wheat bread on a small white plate.

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Check out all my bread recipes!

This post was originally published in January of 2015. I have update the photos and made a few changes to the recipe. This recipe was the first recipe I posted to Beyond the Chicken Coop.

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