Soft Homemade White Wheat Bread Recipe

Whole wheat bread made with white wheat flour and whole grains.

This soft, tender loaf is ideal for sandwiches or for toasting with butter and honey.

Why make this bread

This homemade white wheat bread is baked with 100% white whole wheat flour and a bit of vital wheat gluten for improved texture. White whole wheat flour comes from white spring wheat, so it retains the whole grain nutrition of traditional whole wheat but has a milder flavor and a lighter color. The result is a loaf that is wholesome without being heavy.

This bread slices cleanly, so it holds up well to peanut butter and jelly, deli meats, or any sandwich filling. It also makes excellent toast — try it warm with salted butter and a drizzle of honey for a simple treat. The crumb is tender yet sturdy enough for everyday use.

If you are just starting to bake bread at home and want more detailed step-by-step guidance, consider beginning with a basic white sandwich bread recipe to build confidence before trying whole grain loaves.

Key ingredients

• White whole wheat flour – a whole grain flour milled from white spring wheat; lighter in flavor than traditional red whole wheat.
• 7-grain cereal – a blend of whole grains such as oats, wheat, and flax. You can substitute rolled oats if you prefer.
• Vital wheat gluten – a concentrated wheat protein available in many grocery or baking supply stores; it improves elasticity and helps prevent dense loaves when using whole grain flours.
• Active dry yeast – used to leaven the dough; make sure it is fresh and activated in warm water.
• Honey and oil – add mild sweetness and moisture for a tender crumb.

Step-by-step directions

• In the bowl of a stand mixer, combine warm water, yeast, and 1 cup of the flour. Let the mixture sit for about 5 minutes until it becomes bubbly and foamy, indicating the yeast is active.

• Stir in the 7-grain cereal (or oatmeal), vital wheat gluten, oil, honey, and salt.
• Add white whole wheat flour one cup at a time until you have added 4 cups. After those 4 cups are incorporated, add additional flour gradually, a quarter cup at a time, up to another cup as needed. The exact amount of flour varies with humidity and brand, so add until the dough forms and is no longer overly sticky.
• Knead the dough in the mixer on low speed for about 10 minutes until it is smooth and elastic.
• Place the dough in a greased bowl and cover with plastic wrap or a clean towel. Let it rise until doubled in size, about 60–90 minutes depending on room temperature.

• Gently deflate the dough, divide it into two equal pieces, and shape each into a loaf. Place each loaf into a greased 9×5-inch bread pan. Cover and allow to rise a second time for 45–60 minutes, until risen and slightly domed above the rim of the pan.
• Preheat the oven to 375°F (190°C). Bake the loaves for approximately 30 minutes, until the crust is golden and the internal temperature reaches about 190–200°F (88–93°C).
• Let the loaves cool on a wire rack for 10 minutes in the pans, then remove them and continue cooling for an additional 45 minutes to ensure the crumb sets properly. Optionally brush the tops with melted butter for a glossy, flavorful crust.
• Once fully cooled, slice and store in a bread box or freeze any loaves you won’t eat within two days.

Bread making tips

• Use active dry yeast, not instant, unless you adjust the method. One standard packet equals 2 1/4 teaspoons.
• Activate yeast in lukewarm water, ideally between 105–110°F (40–43°C). Water that is too hot can kill the yeast.
• The total flour needed varies by humidity and flour brand. Add flour gradually and stop when the dough pulls away from the bowl and is slightly tacky but not sticky.
• First-rise times depend on kitchen temperature; let the dough double in size rather than relying strictly on the clock.
• Always allow bread to cool completely before slicing; cutting too soon can yield a gummy texture.
• Freeze extra loaves to maintain freshness beyond two days.

More favorite bread recipes

• Cracked Wheat Bread
• White Sandwich Bread
• Apple Cinnamon Babka
• Honey Oat Bread
• Pumpkin and Sunflower Seed Bread
• Cheesy Pesto Bread
• Homemade Bagels
• Braided Bread

If you make this recipe, I’d love to hear about it! Leave a comment and share a photo on Instagram using the handle mentioned in the original post.

This post was originally published in January 2015 and has been updated with new photos and minor recipe adjustments. It was one of the earliest recipes shared on the original blog.