Classic Whole Wheat Bread

Classic Whole Wheat Bread

Adapted from recipe featured on

Prep Time: 20 minutes
Ready In: 1 hour 20 minutes
Servings: 2 loaves (15 servings total)


  • 3/4 cup warm water
  • 1/4 cup rice or soy milk
  • 1 egg, beaten
  • 1 tbs olive oil
  • 3 cup whole wheat flour
  • 2 tbs honey or maple syrup (100% natural)
  • 1 tsp salt
  • 1 tbs active dry yeast


  1. In a small mixing bowl, dissolve the honey/maple syrup 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, oil, 1 and 1/2 cups of 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 8 x 4 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° F (200° C).
  4. Brush the risen loafs with lightly beaten egg. Bake at 400° F (200° C) for 30 minutes, or until the bottom of the loaf sounds hollow when tapped.

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