Mom's Best Recipes
Recipe

Wheat Bread Recipe

A soft, hearty wheat loaf with a tangy yogurt bite, a creamy crumb, and a bronzed, bakery-style crust.

Author By Matt Campbell
4.8
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If you like wheat bread but wish it had more personality, this loaf is for you. We are talking a real-deal, weeknight-friendly wheat bread that is tangy (hello, yogurt), creamy (thanks to a soft, enriched dough), and sturdy enough to handle everything from peanut butter to an overstuffed turkey sandwich.

This is the kind of bread I want on the counter all week. It slices clean, toasts like a dream, and stays tender instead of turning into a dry, crumbly situation by day two. Keep it simple, taste as you go, and do not stress if your loaf is not picture-perfect. Bread is allowed to be a little chaotic.

Why It Works

  • Tangy flavor without a sourdough commitment: Plain yogurt brings a gentle lactic tang that makes the wheat taste deeper and less sweet.
  • Creamy, tender crumb: Milk, yogurt, and a bit of butter keep the inside soft and sliceable, not gritty or dry.
  • Big wheat flavor, not a brick: A blend of whole wheat and bread flour gives structure and lift while still feeling hearty.
  • Reliable rise: Vital wheat gluten is optional, but it helps whole wheat loaves rise taller and stay fluffy.
  • Crisp edges, cozy center: A hot bake plus a buttery top gives you that golden crust you want for toast.

Pairs Well With

  • Classic Tomato Soup

  • Deli-Style Turkey Sandwich

  • Simple Egg Salad

  • Quick Strawberry Freezer Jam

Storage Tips

Room temperature: Let the loaf cool completely, then store in a bread bag or zip-top bag for up to 3 days.

Freezer: The best move. Slice the loaf, then freeze slices in a freezer bag with parchment between a few slices if you want grab-and-toast ease. Good for up to 3 months.

Refrigerator: I only do this if I truly need it. The fridge can stale bread faster, so wrap it very tightly and toast to bring it back to life. If you have freezer space, choose that instead.

Refresh a dry slice: Sprinkle lightly with water and toast, or warm in a skillet with a tiny bit of butter until the edges crisp up.

Common Questions

Can I make this 100% whole wheat?

Yes, but expect a denser loaf. To keep it tender, use vital wheat gluten (highly recommended), and be ready to add an extra 1 to 3 tablespoons milk if the dough feels stiff. Whole wheat flour drinks more liquid.

Does the yogurt make the bread taste sour?

It makes it pleasantly tangy, not sour like sourdough. If you want it milder, you can use milk instead of yogurt and add 1 tablespoon apple cider vinegar for just a hint of bite.

What kind of yogurt should I use?

Plain whole milk yogurt is the easiest path to a tender crumb. Greek yogurt works too, but it is thicker, so whisk in 1 to 2 tablespoons water before adding. Low-fat yogurt will still make good bread, but the loaf may be a touch less rich and soften a bit faster.

My dough feels sticky. Did I mess up?

Probably not. This dough should feel soft and slightly tacky, especially with whole wheat. Knead until smooth and elastic. If it is truly wet and unmanageable, add flour 1 tablespoon at a time until it behaves.

Can I bake it in a different pan?

Yep. This recipe is written for an 8 1/2 x 4 1/2 inch loaf pan. If you use a 9 x 5 inch pan, you will get a slightly shorter, wider loaf and it may bake a few minutes faster. For a round loaf, shape into a boule and bake on a sheet pan, but start checking around 30 minutes.

How do I know it is done?

Look for a deep golden top and a hollow sound when you tap the bottom. If you have an instant-read thermometer, aim for 190°F to 195°F in the center. If you like a slightly drier, extra sliceable sandwich loaf, you can take it to 195°F to 200°F.

Can I do an overnight rise?

Yes, and it is a great make-ahead move. After kneading, put the dough in a lightly oiled bowl, cover tightly, and refrigerate for 8 to 16 hours. The next day, let it sit at room temperature for 45 to 90 minutes (until it looks puffy), then shape, rise, and bake as written. Cold dough moves at its own pace, so use the visual cues, not the clock.

I started making this loaf because I wanted “everyday wheat bread” that did not taste like a sad diet choice. I kept chasing that sweet spot: hearty enough to feel like real bread, soft enough to make a peanut butter and jelly sandwich that does not tear your mouth up. The yogurt was the accidental upgrade. It gave the crumb this creamy tenderness and a little tang that made me pause mid-bite and think, okay, wow. Now it is the loaf I bake when I want my kitchen to smell like I have my life together, even if I absolutely do not.