Baking/ Bread/ Recipe

Homemade White Wheat Bread

October 22, 2018 (Last Updated: February 17, 2020)

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Homemade Bread made with white whole wheat flour.

I’m not one to formally make a New Year’s Resolution.  However, this year I have decided to reduce our intake of processed foods.  We already make many items from scratch, but sandwich bread is one item I tend to buy at the grocery store and keep a few extra loaves in the freezer so I can easily pull out as needed throughout the week.

Fresh loaf of Homemade White Wheat Bread

My goal – Make Homemade Bread for Everyday! I love making bread – I really do!  But I usually save it for a long weekend or Snow Days when school is cancelled.  It has been something I do for comfort, when I have the extra time.  

Ingredients needed to make Homemade White Wheat Bread


Bread making is funny.  It really takes very little hands-on time.  However, I do need to plan carefully to be on hand after each rise and allow enough time to bake the loaves.  My kids have always loved homemade bread – but not for sandwiches….until this bread!

 I have discovered two tricks for making whole wheat bread:  100% White Whole Wheat Flour and Vital Wheat Gluten.  White whole wheat flour is made from hard white spring wheat rather than the more traditional red wheat.

White whole wheat is not only lighter in color, it’s also lighter in flavor, but still has all the wonderful nutritional value that “regular” wheat flour has.  Vital Wheat Gluten helps all wheat flour breads by creating a lighter rise and a better crumb.

Loaves of Homemade White Wheat Bread fresh from the oven

What is vital wheat gluten?

Vital wheat gluten is a natural protein found in wheat. It helps bread rise and not be too heavy when making wheat bread.

 Very little vital wheat gluten is added, but it does help this bread feel more like “sandwich bread” to my kids.  The final thing I have to ensure my kids will use this for sandwiches is a thin cut.

I can achieve this by waiting for the loaves to fully cool…which is not an easy task!  We usually want to dive right into freshly baked bread.  I have to patrol the kitchen to make certain nobody attacks it until it’s completely cooled

Freshly cut Homemade White Wheat Bread

This whole wheat bread is perfect for sandwiches or toasted with bread and honey.

A few tips for making White Wheat Bread

  • 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 1/4 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 1/4 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.

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A loaf of bread cut with honey and butter next to the bread.

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 baking 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.  

Freshly cut Homemade White Wheat Bread

Homemade White Wheat Bread

Homemade White Wheat Bread is perfect for sandwiches or toast.
5 from 2 votes
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Bread
Cuisine American
Servings 2 loaves
Calories 145 kcal



  • 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.
  • Stir in oatmeal, 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 1/4 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 double (60-90 minutes)
  • Punch down 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. Remove from pan and continue cooling for 45 additional minutes until loaves are completely cooled.  Once loaves are cooled, slice and store.


I use a 7 grain cereal to this recipe. I buy a premixed cereal that contains oats, red hard wheat, flax seed and others.  You can substitute oatmeal. The cereal is not cooked before added to mixture. 


Serving: 1sliceCalories: 145kcalCarbohydrates: 24gProtein: 5gFat: 3gSodium: 117mgPotassium: 52mgFiber: 3gSugar: 3gCalcium: 21mgIron: 0.8mg
Keyword bread recipe, White Whole Wheat Bread, Whole Wheat Bread Recipe
Tried this recipe?Leave a comment and let me know what you think.


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  • Reply
    Phillis Morauske
    September 29, 2020 at 3:24 pm

    What size bread pans do you use for this recipe?

    • Reply
      September 30, 2020 at 5:20 am

      Hi Phillis,
      I use a 9 x 5 loaf pan.
      Happy Baking,

  • Reply
    Linda Bates
    April 13, 2020 at 8:19 am

    Hi Kathy

    When I do the first step of water yeast and 1 cup flour I do not get the bubbly reaction after 5 minutes.
    Is that water measurement correct? I used 2 2/3 cup warm water. I did make this once with success but I will admit I left this stage sit for about 30 minutes without really getting the bubbly effect.
    Any advise?

    • Reply
      April 13, 2020 at 12:10 pm

      Hi Linda,
      That first step is called proofing your yeast. It gets the active dry yeast started and makes certain that the yeast is still good (yeast can go bad) If you are getting any bubbles, I’d question your yeast. However, you said you made it last time and the bread worked…
      I double checked the measurement of water and that is correct.

  • Reply
    February 2, 2019 at 12:51 pm

    Just wondering how much is a serving? How many slices per loaf? How many slices peeserving? Thank you!

    • Reply
      February 2, 2019 at 1:57 pm

      Hi Janet,
      Thanks for your question. I usually get 10 slices per loaf. The serving size is one slice.
      Happy baking!

  • Reply
    Kelly | Foodtasia
    October 26, 2018 at 5:49 pm

    This bread looks sooooo delicious! I have to give your recipe a try. I’m so curious to see the difference wheat gluten makes.

    We travel a lot and spend a lot of time overseas where the bread in all the markets is made fresh daily. Once I left a pack of bread in the cupboard for a whole year. When I came back, it was still soft and fresh. That was terrifying! I can’t even imagine what kind of crazy things they’re putting into the bread. Since then I try to make as much of my own bread as possible.

    • Reply
      October 27, 2018 at 6:06 am

      Oh my goodness! I love knowing what’s in my bread! 🙂

  • Reply
    Nicoletta Sugarlovespices
    October 26, 2018 at 9:07 am

    5 stars
    I remember this post and I already loved it. Have to buy some more white whole wheat, which I love, and bake it! Thank you!!

    • Reply
      October 27, 2018 at 6:07 am


      • Reply
        melanie atkinson
        June 22, 2019 at 2:39 pm

        This is my third attempt at making bread. Each time my bread falls on the second rise when I go to put it in the oven. 🙁 Any advice on what I’m doing wrong?

        • Reply
          June 23, 2019 at 9:26 am

          Hi Melanie, I’m so sorry that’s happening. My guess is one of two things: The dough needs to be kneaded longer or the second rise is too long and the dough is over proofed. It’s hard to say for certain without actually seeing and touching the dough. I hope one of these tips helps. Happy baking!

  • Reply
    Mary Ann | The Beach House Kitchen
    October 23, 2018 at 5:45 am

    5 stars
    You know I’m a fan of your homemade breads Kathy! And this loaf looks fantastic. Just perfect for sandwiches! I’ll need to test my skills with your recipe!

    • Reply
      October 27, 2018 at 6:07 am

      Thanks, Mary Ann!

  • Reply
    David @ Spiced
    October 23, 2018 at 5:06 am

    Yes! This post just reminded me that it’s been way too long since I’ve made a loaf of homemade bread. Bread baking is my absolute favorite thing to do in the kitchen, but it’s kinda fallen by the wayside lately. I’m going to fix that…starting with this delicious-looking bread here! I’ve never played around with vital wheat gluten, so I’m adding it to the grocery list. Thanks for the inspiration and reminder, Kathy!

    • Reply
      October 27, 2018 at 6:08 am

      The fall is when I always start baking again and bread is usually at the top of the list.

  • Reply
    August 11, 2018 at 2:41 pm

    Thank you for sharing this delicious recipe! It is my new go to for homemade bread. I have been in search of a delicious recipe that works well for sandwiches and I have finally found it! Question though, what kind of oil do you like to use?

    • Reply
      August 11, 2018 at 4:45 pm

      Hi Elizabeth, I’m so glad you love this bread as much as I do. It has been a staple in our house for awhile. I usually use canola or vegetable oil when I make this bread.
      Happy Baking!!! 🙂

  • Reply
    January 14, 2015 at 2:17 am

    I think your resolution is a worthwhile one! There’s just too much junk out there. I realized I was spending way too much time reading labels when I could be just making it myself. Please keep sharing!

  • Reply
    January 14, 2015 at 2:09 am

    These look great! Like your kids, mine don’t like the home-made bread for sandwiches either. I’ll have to try this!

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