Easy 100% Whole Wheat Bread

Recipe View 5 mins In the bowl of a stand mixer, combine the warm water, honey, and yeast. Let sit until foamy, about 5 minutes.

Recipe View 2 mins Add half of the whole wheat flour (210g), olive oil, and salt to the yeast mixture. Mix with a spatula or wooden spoon until just combined. Let rest for 1-2 minutes. (This autolyse helps with hydration).

Recipe View 7 mins Attach the dough hook to the stand mixer. Mix on low speed, gradually adding the remaining whole wheat flour, until the dough comes together. Increase the speed to medium and knead until the dough is smooth and pulls away from the sides of the bowl, about 7 minutes. The dough will still be slightly sticky.

Recipe View 15 mins Cover the bowl with a damp towel and let the dough rest for 15 minutes.

Recipe View 0 mins Prepare a 9x5-inch loaf pan by lining it with parchment paper, leaving an overhang for easy removal. Lightly flour a clean work surface.

Recipe View 0 mins Turn the dough out onto the floured surface. Gently shape the dough into a loaf. Add more flour as needed to prevent sticking. Place the loaf into the prepared pan.

Recipe View 1 hrs Cover the loaf pan loosely with plastic wrap or a damp towel. Let rise in a warm place until the dough has risen about 1 inch above the top of the pan, about 1 hour.

Recipe View 0 mins Preheat the oven to 350°F (175°C).

Recipe View 35 mins Bake in the preheated oven for 35-40 minutes, or until the top of the loaf is golden brown and sounds hollow when tapped.

Recipe View 1 hrs Remove the bread from the oven and let cool in the pan for 15-20 minutes before lifting it out using the parchment paper overhang. Transfer to a wire rack to cool completely, about 1 hour, before slicing and serving.