• This wheat bread recipe is all about calm, steady steps. You’re not chasing perfection—you’re watching for a few simple cues that lead to a bakery-style loaf with a soft crumb and a beautiful rise.

Mix the dough

• In a large bowl (or stand mixer bowl), whisk together:
• whole wheat flour
• bread flour (if using)
• yeast
• salt
• (optional) vital wheat gluten
• Add the warm milk or water, honey, and melted butter (or olive oil).
• Stir until a shaggy dough forms and no dry flour pockets remain.
• What you’re looking for: a dough that’s slightly tacky but cohesive—like it wants to hold together.

Knead until smooth and elastic

• By stand mixer: Knead with a dough hook for about 6–8 minutes.
• By hand: Knead on a lightly floured counter for about 8–10 minutes.
• Quick check: The dough should feel springy and smoother, and it should stretch without tearing right away (a gentle “windowpane” is great, but don’t stress if it’s not perfect—this is a whole wheat bread recipe, so the dough behaves a little differently than white bread).

First rise (bulk fermentation)

• Shape the dough into a ball and place it in a lightly greased bowl.
• Cover and let it rise until puffy and roughly doubled.
• Proofing time guideline: usually 60–90 minutes, depending on room temperature.
• How to tell it’s ready: press a fingertip into the dough. If the dent slowly springs back but still leaves a slight mark, you’re in the sweet spot.

Shape the loaf

• Turn the dough out onto a lightly floured surface and gently press it into a rectangle.
• Roll it up snugly into a log, pinching the seam closed.
• Tuck the ends under to create surface tension (this helps you get that tall, sliceable sandwich loaf shape).
• Place seam-side down into a greased loaf pan.

Second rise (final proof)

• Cover the pan and let the dough rise until it crowns just above the rim of the pan.
• This step matters: Under-proofed dough tends to split and bake up tight; over-proofed dough can collapse. You want it airy and confident—this is how you avoid dense wheat bread.

Bake to a golden crust

• Bake until the loaf is deeply fragrant and golden on top.
• If the top browns too quickly, loosely tent with foil for the last part of baking.
• Doneness cue (best method): an instant-read thermometer inserted in the center should read about 190–200°F / 88–93°C.

Cool before slicing

• This is the hardest part, but it’s worth it. Let the homemade wheat bread cool in the pan briefly, then transfer to a wire rack and cool completely.
• Why it matters: slicing too early compresses the crumb and can make the bread seem gummy—even when it baked perfectly.