Whole Wheat Bread Loaf Recipe

I always try to find ways to make healthy bread feel like a treat rather than a chore. This whole wheat bread loaf recipe delivers just that, with a warm, garlicky aroma and a vibrant swirl of sun-dried tomato and basil inside. Whole wheat bread sometimes gets a bad rap for being too dense, but by balancing the flour and adding rich Mediterranean flavors, this loaf becomes a guaranteed family favorite. Follow these straightforward steps to create a showstopper loaf in your own kitchen this weekend.

Ingredients

• 350 g (2 ¾ cups) whole wheat flour: Provides earthy flavor and hearty texture. This recipe balances it with all-purpose flour to ensure a soft, light crumb. For best results, measure flour by weight (grams) rather than volume (cups).
• 150 g (1 ¼ cups) unbleached all-purpose flour: Balances the whole wheat flour to prevent the loaf from becoming too heavy and dense. Unbleached flour gives a slightly chewier texture.
• 7 g (2 ¼ teaspoons) active dry yeast: The leavening agent for a good rise. Ensure the yeast is fresh and active before using; if old, your bread may not rise properly.
• 10 g (1 ½ teaspoons) fine sea salt: Essential for flavor development and controlling yeast activity. Do not omit or reduce significantly, as the bread will taste bland and rise too quickly.
• 15 g (1 tablespoon) granulated sugar: Provides food for the yeast and helps achieve a golden brown crust. Can be substituted with honey or maple syrup if preferred.
• 360 ml (1 ½ cups) warm water (40-45°C / 105-115°F): Activates the yeast and hydrates the flours. The ideal temperature range is crucial; water that is too hot will kill the yeast, while water that is too cold will inhibit rising.
• 30 ml (2 tablespoons) olive oil, plus extra for greasing and drizzling: Adds richness and moisture to the dough. Use a quality extra virgin olive oil for best flavor. A small amount is reserved for greasing the bowl.

FOR THE SUN-DRIED TOMATO & BASIL SWIRL:

• 60 g (½ cup) sun-dried tomatoes in oil, drained: Provides savory, sweet, and tangy notes. Drain well; excess oil can make the swirl soggy. Finely chop before mixing.
• 30 g (½ cup) fresh basil leaves, finely chopped: Adds a vibrant, fresh aromatic component. Use only fresh basil; dried basil is not a suitable substitution here. Chop just before using to maximize flavor.
• 2 cloves garlic, minced: Enhances the savory profile. Mince finely to distribute flavor evenly throughout the swirl.
• 30 ml (2 tablespoons) olive oil: Binds the swirl ingredients together into a paste. Use the reserved oil from draining the tomatoes for extra flavor.
• 2 g (½ teaspoon) fine sea salt
• 1 g (¼ teaspoon) black pepper

Instructions

This whole wheat bread loaf recipe is straightforward and great for beginners. Here’s how to create the perfect swirl.

1. Combine the dry ingredients and activate yeast. In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, active dry yeast, sea salt, and granulated sugar. Thoroughly combine to distribute the yeast and salt evenly, which prevents the yeast from being killed by direct contact with the salt during rising. Pour in the warm water and 30 ml of olive oil, mixing until a shaggy dough forms.
2. Knead the dough until elastic. Turn the shaggy dough out onto a lightly floured surface. Knead by hand for 8-10 minutes, using a push-fold-turn motion. The dough is ready when it becomes smooth and elastic; it should spring back when gently poked.
3. Complete the first rise (bulk fermentation). Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning once to coat. Cover the bowl with a clean kitchen towel or plastic wrap. Let this whole wheat bread loaf dough rise in a warm spot for 60-90 minutes, or until doubled in size.
4. Prepare the Sun-Dried Tomato & Basil Swirl. While the dough rises, finely chop the sun-dried tomatoes and fresh basil, and mince the garlic. Combine the chopped ingredients with olive oil, salt, and pepper in a small bowl. Mix well until everything is evenly combined into a vibrant paste.
5. Shape the loaf and add the swirl. Gently punch down the dough to release the air and turn it out onto a lightly floured surface. Roll the dough into a rectangular shape (approx. 25 cm x 35 cm or 10 inches x 14 inches) using a rolling pin. Evenly spread the swirl mixture over the dough surface, leaving a small border (about 1 cm or ½ inch) along one long edge.
6. Roll and proof the loaf. Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed firmly to seal and gently tuck in the ends. Place seam-side down in a lightly greased standard 9×5 inch loaf pan, cover loosely, and let rise for 30-45 minutes, or until nearly doubled and puffy. When I make this on a busy weeknight, I’ll sometimes shape the loaf and immediately place it in the fridge overnight for a slow, cold proof before baking in the morning.
7. Bake the whole wheat bread loaf. Preheat the oven to 190°C (375°F) during the second rise. Bake for 35-40 minutes, or until the crust is golden brown and the internal temperature reaches 93-96°C (200-205°F). If the crust browns too quickly, tent it with foil during the final 10-15 minutes to prevent burning before the inside finishes baking.
8. Cool thoroughly before serving. Remove the loaf from the pan immediately after baking and place it on a wire rack. Allow to cool completely (about 1 hour) before slicing. Slicing too early can result in a gummy texture inside for this whole wheat bread loaf recipe.

Making Whole Wheat Bread Easier

Whole wheat flour tends to absorb more water and create a heavier loaf than all-purpose flour alone. This whole wheat bread loaf recipe uses a blend of flours, which is key to ensuring a soft, light crumb without losing the hearty flavor of whole wheat. When I first started baking bread, I always struggled with knowing if I had kneaded enough to get that perfect texture. For this recipe, you need to knead thoroughly (about 8-10 minutes by hand) to develop the gluten. The gluten structure traps the gas from the yeast and gives the loaf its light and airy interior.

• Check for doneness: If you can stretch a small piece of dough thin enough to see light through it without tearing, it has been kneaded sufficiently.
• Ensure proper rise: Place the dough in a warm, draft-free spot. An off oven with the light on works perfectly. If you are baking in winter, try placing it near a sunny window for a faster rise.

Serving Suggestions and Variations

This savory whole wheat bread loaf recipe pairs perfectly with a variety of meals, making it a wonderful addition to family dinners or meal prep recipes. I love to serve it alongside a hearty bowl of tomato soup or use thick slices to create high-protein snacks. This loaf also makes excellent toast in the morning with a drizzle of olive oil or as the base for a savory sandwich.

• Alternative Swirl Ideas: Try swapping out the sun-dried tomatoes for Kalamata olives and rosemary for an alternative Mediterranean twist. You can also add ½ cup of grated Parmesan cheese to the swirl mixture for extra savory depth.
• Serve Toasted: Slices of this bread become extra crispy when toasted, enhancing the flavor of the sun-dried tomatoes and basil.

FAQs

Can I use rapid-rise yeast instead of active dry yeast?

Yes, you can use rapid-rise yeast. If you use rapid-rise, you may skip activating it in water first; mix directly with the dry ingredients instead. You may also find the rise times are slightly shorter than what’s listed in the instructions, as rapid-rise yeast works faster.

Why is whole wheat bread sometimes dense?

The bran in whole wheat flour has sharp edges that cut through the gluten strands as they form, making it difficult to achieve the same rise as white bread. Our recipe uses a flour blend (part whole wheat, part all-purpose) to compensate and achieve a lighter, softer texture for this whole wheat bread loaf recipe.

How do I store homemade whole wheat bread?

Once completely cooled, store the bread in an airtight container at room temperature for up to 3 days. Do not refrigerate, as it can dry out the loaf, making your whole wheat bread less appealing for healthy eating options.

Can I freeze this whole wheat bread loaf?

Yes, once completely cooled, wrap the loaf tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. When ready to serve, thaw completely before slicing, then reheat gently in a 180°C (350°F) oven for 10 minutes to refresh the crust.

Can I make this whole wheat bread loaf recipe entirely with whole wheat flour?

While possible, substituting all-purpose flour entirely with whole wheat will result in a denser, heavier loaf. You may also need to increase the hydration slightly if attempting this modification; start by adding an extra 1-2 tablespoons of water during the initial mixing process.

Conclusion

Making a hearty, flavor-packed whole wheat bread loaf at home is simple with this user-friendly recipe, and the savory sun-dried tomato and basil swirl transforms a basic loaf into a delicious centerpiece for family meals or brunch. Save this whole wheat bread recipe on Pinterest so you can easily pull it up next weekend for your next healthy eating idea.

whole wheat bread loaf recipe

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• Author: Madison Clarke
• Total Time: 180 minutes
• Yield: 1 loaf 1x
• Diet: General

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Description

A flavorful whole wheat bread loaf featuring a savory sun-dried tomato and basil swirl. The blend of flours ensures a soft texture, while the Mediterranean flavors make it a delicious companion to meals or toast.

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Ingredients

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• 2.75 cups (350 g) whole wheat flour
• 1.25 cups (150 g) all-purpose flour
• 2.25 teaspoons (7 g) active dry yeast
• 1.5 teaspoons (10 g) fine sea salt
• 1 tablespoon (15 g) granulated sugar
• 1.5 cups (360 ml) warm water, 105-115°F (40-45°C)
• 2 tablespoons (30 ml) olive oil, plus extra for greasing
• 0.5 cup (60 g) sun-dried tomatoes in oil, drained and chopped
• 0.5 cup (30 g) fresh basil leaves, chopped
• 2 cloves garlic, minced
• 2 tablespoons (30 ml) olive oil (for swirl)
• 0.5 teaspoon (2 g) fine sea salt (for swirl)
• 0.25 teaspoon (1 g) black pepper (for swirl)

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Instructions

1. Activate Yeast and Mix Dough: Whisk together flours, yeast, salt, and sugar in a large bowl. Pour in warm water and 2 tablespoons olive oil, then mix until a shaggy dough forms.
2. Knead Dough: Turn the dough onto a floured surface and knead by hand for 8-10 minutes, until smooth and elastic. The dough should spring back when lightly poked.
3. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm spot for 60-90 minutes, or until doubled in size.
4. Prepare Swirl Filling: While the dough rises, combine chopped sun-dried tomatoes, basil, minced garlic, 2 tablespoons olive oil, salt, and pepper in a small bowl to form a paste.
5. Shape Loaf and Add Swirl: Punch down the risen dough and roll it into a 10×14 inch rectangle on a floured surface. Spread the swirl mixture evenly over the dough, leaving a small border on one long edge.
6. Roll and Proof: Tightly roll the dough into a log starting from the long edge opposite the border. Pinch the seam closed and place seam-side down in a greased 9×5 inch loaf pan. Cover and let rise for 30-45 minutes, until nearly doubled.
7. Bake Loaf: Preheat oven to 375°F (190°C) during the second rise. Bake for 35-40 minutes until golden brown and the internal temperature reaches 200-205°F (93-96°C). Tent with foil if the crust browns too quickly.
8. Cool Completely: Remove the loaf from the pan immediately and cool on a wire rack for at least 1 hour before slicing to prevent a gummy texture.

Notes

Ensure your yeast is fresh and the water temperature is ideal (105-115°F) for proper activation. The blend of whole wheat and all-purpose flour helps prevent a dense loaf. Cool completely before slicing for best results. For an alternative flavor, swap out the sun-dried tomatoes for Kalamata olives and rosemary, or add some grated Parmesan cheese to the swirl.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Bread
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 slice (1/12th loaf)
• Calories: 133 calories
• Sugar: 2 g
• Sodium: 400 mg
• Fat: 5 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 3 g
• Protein: 4 g
• Cholesterol: 0 mg