Recipe

Festive Whole Wheat Bread

Soft, tender whole wheat sandwich bread with a lightly sweet, buttery crumb. Bakes up cozy and golden for holiday toast, turkey sandwiches, or cinnamon honey butter.

By Matt Campbell

•

4.8

A golden loaf of whole wheat bread cooling on a wire rack on a wooden kitchen counter with a pat of butter nearby

Jump to Recipe

This is the kind of whole wheat bread that makes people say, “Wait, this is whole wheat?” because it is fluffy, gently sweet, and almost creamy in the middle. Not dense. Not dry. Not trying to punish you for wanting something hearty.

The trick is a simple one: we use a mix of whole wheat flour and bread flour for structure, then soften the bran with warm milk and a little honey so it bakes up tender. It feels festive in the best way, meaning it is special on a chilly morning, but you can still pull it off on a weeknight with minimal drama.

Sliced whole wheat bread on a cutting board with a serrated knife and a dish of honey on the side

Why It Works

Light, not heavy: A blend of whole wheat and bread flour keeps the loaf tall and airy while still tasting nutty and wholesome.
“Creamy” crumb: Warm milk, butter, and a brief rest for the whole wheat flour helps the bran hydrate so it stops stealing moisture from the finished loaf.
Holiday friendly flavor: Honey plus a pinch of cinnamon (optional) makes it smell like cozy season without turning it into dessert bread.
Reliable rise: Kneading to a smooth, elastic dough and proofing to the right size gives you that soft slice that does not crumble when you spread butter.

Pairs Well With

Storage Tips

Room temp (best for texture): Let the loaf cool completely, then store in a bread bag or zip-top bag for 2 to 3 days. If your kitchen is very warm, lean toward 2 days.

Refrigerator: Not my favorite because it speeds up staling, but it works if you need it. Slice first and toast before eating.

Freezer (highly recommended): Slice the loaf, then freeze slices with parchment between them in a freezer bag for up to 3 months. Toast straight from frozen.

Revive a slightly stale loaf: Spritz the crust lightly with water, warm at 325°F for 8 to 12 minutes, then cool 10 minutes before slicing.

Common Questions

Can I make it 100 percent whole wheat?

You can, but it will be denser and the rise can behave a little differently from batch to batch. If you want to try it, replace the bread flour with whole wheat flour and add 2 to 4 tablespoons extra milk as needed to keep the dough soft. Watch the dough, not the clock, and proof until puffy.

Why does my whole wheat bread turn out dry?

Usually one of three things: too much flour during kneading, not enough proof time, or overbaking. Use a scale if you can, let the dough rise until truly puffy, and pull the loaf when the center hits about 190°F to 200°F (I aim for the lower end for a softer slice).

Do I need a stand mixer?

Nope. It is totally doable by hand. It is a bit of a workout, but in a satisfying way, like you are earning your toast.

Can I make this dairy-free?

Yes. Use warm unsweetened oat milk or almond milk and swap the butter for a neutral oil or dairy-free butter. The crumb will be slightly less rich, but still soft.

How do I know it is proofed enough for the oven?

Use the gentle poke test. Flour a finger, press the dough about 1/2 inch. If it springs back slowly and leaves a slight dent, you are ready. You can also look for a nice dome about 1 inch above the pan rim.

Can I use instant yeast instead of active dry?

Yes. Use the same amount. You can skip the blooming step and mix the instant yeast into the dry ingredients. Rise times may move a little faster, so keep an eye on the dough.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x5-inch loaf pan
Mixing bowl (or stand mixer bowl)
Measuring cups and spoons (or kitchen scale)
Whisk and wooden spoon
Bench scraper (helpful, not required)
Wire rack for cooling
Instant-read thermometer (optional, but excellent for bread confidence)

I love the idea of culinary school, but what really taught me how to cook was repetition. Making something, messing it up a little, then making it again with one small tweak. This loaf came out of that exact energy. I wanted whole wheat bread that still felt like the soft stuff you actually want for sandwiches, especially around the holidays when you are building leftover turkey masterpieces at 11 a.m. in sweatpants.

The first few tries were hearty, which is a polite way of saying you could patch drywall with them. Then I started warming the milk, giving the whole wheat flour time to hydrate, and being less aggressive with extra flour. Suddenly it was fluffy, golden, and honestly kind of addictive. Now it is my “bake it when the house needs to smell like comfort” recipe.

Festive Whole Wheat Bread

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 2 hours 50 minutes to 3 hours

Servings 12 slices (1 loaf)

Ingredients

3/4 cup (180 g) warm whole milk (about 105 to 110°F, avoid over 120°F)
2 1/4 teaspoons active dry yeast (1 packet)
3 tablespoons (63 g) honey
2 tablespoons (28 g) unsalted butter, melted and slightly cooled, plus more for the pan
1 large egg, room temperature
1 1/4 cups (150 g) whole wheat flour
1 3/4 cups (210 g) bread flour (plus a little more if needed)
1 1/4 teaspoons fine salt
1 teaspoon ground cinnamon (optional, for a subtle festive vibe)
1 tablespoon milk or melted butter, for brushing the top

Optional add-ins: 2 tablespoons pepitas or sunflower seeds for the top, or 1/3 cup raisins for a breakfast-y loaf.

Instructions

Wake up the yeast. In a large bowl (or stand mixer bowl), whisk warm milk, yeast, and honey. Let sit 5 to 10 minutes. It may look foamy, or it may just look bubbly and smell pleasantly yeasty. Either is fine as long as you see some activity.
Start the dough. Whisk in melted butter and the egg. Add whole wheat flour and stir until a thick paste forms. This is intentional. Let it rest 10 minutes so the whole wheat can hydrate for a softer crumb.
Add the structure. Add bread flour, salt, and cinnamon (if using). Mix until shaggy, then knead 8 to 10 minutes by hand (or 6 to 8 minutes with a dough hook) until smooth and elastic. The dough should be soft and slightly tacky, not sticky. Tacky means it clings a little but releases cleanly. If it is truly sticky and smears on your fingers, add bread flour 1 tablespoon at a time. If using raisins, knead them in during the last minute.
First rise. Place dough in a lightly greased bowl, cover, and let rise in a warm spot until doubled, about 60 to 90 minutes.
Shape. Butter a 9x5-inch loaf pan. Gently deflate the dough, then shape into a log the length of your pan. Pinch the seam closed and place seam-side down in the pan.
Second rise and preheat. Cover and let rise until the dough domes about 1 inch above the rim of the pan, 35 to 60 minutes. During the last 20 minutes of this rise, preheat the oven to 350°F so the loaf is ready to bake as soon as it is proofed. If you are adding seeds on top, brush with milk or melted butter now and sprinkle the seeds over the top.
Bake. Brush the top with milk or melted butter (if you did not already). Bake 32 to 38 minutes until deeply golden and the center registers about 190°F to 200°F. It should look nicely domed and sound hollow when tapped. If the top browns too fast, tent loosely with foil for the last 10 minutes.
Cool like you mean it. Let cool in the pan 10 minutes, then turn out onto a wire rack and cool at least 45 minutes before slicing. Cutting early can make the inside gummy, even if it smells ready.

A hand brushing melted butter over the top of proofed whole wheat loaf dough in a loaf pan

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes