Basic Whole Wheat BreadThis basic whole wheat bread is so good and I think it’s easy to make.  You can do all kinds of things with this recipe.  You can add different spices and seeds to the dough, sprinkle on different toppings or just go with the basic bread. The bread makes great toast, is great for sandwiches and we like it for French toast, too.

2 packages active dry yeast (1/4 ounce each)
2 cups warm water
1/2 cup cooking oil (I use Canola)
3/4 cup sugar or 1/2 cup honey
2 eggs
3 cups whole wheat flour
3 cups all-purpose flour
2 teaspoons salt
In a large mixing bowl dissolve the 2 packages yeast in the warm water;  add the cooking oil, sugar or honey and eggs and mix well with a spoon.  In another large bowl mix together the whole wheat flour, white flour and salt with a whisk.  Start adding the flour to the yeast,  mixing with a spoon,  until all the flour is added except about 3/4 cup.  (The dough should be stiff enough to turn out onto a floured surface) Spread the last of the flour on kneading board and turn the dough out and knead until all the flour is worked into the dough.  Grease a bowl with oil, place dough in bowl turning one time so both sides will be coated.  Let rise 2 1/2 hours.  Punch down and divide in half.  Put dough in two 9 x 5 greased loaf pans, turning once to grease both sides and let rise another 2 hours.  Bake in preheated 350 degree oven for 35 to 40 minutes.  Let cool 10 minutes. Remove from bread pans.  Makes 2 loaves.  Enjoy!
Note:  I just cover my pans with a dish towel and set on my kitchen table to rise.  The loaf pans will not be full all the way to the top. I took pictures of the loaf pans before and after rising and they are posted below.
Basic Wheat BreadBasic Wheat BreadBasic Whole Wheat Bread 
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  1. Jayne Adler says:

    I just took this bread out of the oven. I added one more cup of white flour and kneaded it as long as you would a white bread. I also use Red Star Platinum yeast when I make bread, it rises beautifully even on this hot, humid day in Wisconsin. I also use a thermometer to test the warm liquid I use so it’s not too cool or too warm, which does make a huge difference in the rise. With the extra flour and longer kneading, it did rise quite a bit more than your pictures. I have never found a whole wheat bread recipe that turned out as or tasted as good as this one. I used Clover Honey which gave it a slightly sweet taste which I like in whole wheat. I’ve been trying to duplicate my father-in-laws recipe for whole wheat bread and have never even come close till now. Thank you for sharing such a delicious recipe.

  2. Laura Carter says:

    Do you have a recipe for just plain white bread. I haven’t made any in a long time and can’t find my recipe. Thanks

    1. The Southern Lady says:

      Sorry, I don’t have one on the site, Laura.

  3. Very tasty bread! Enjoyed it toasted with butter and jam for breakfast and then buttered with my barbecue pork dinner. Thanks for another great one, Judy

  4. I think this would be too much dough for your bread machine. Look for a recipe specifically for a machine.

    1. I have not made this bread this way but maybe 2 teaspoons cinnamon and a cup and a half of raisins???

  5. Laura Remsburger says:

    Hi, do you know if I can use this recipe for my bread maker? I’m pretty new to this stuff!!!!