Step by step homemade whole wheat bread recipe for absolute beginners

I’m not a master baker when it comes to bread or anything baking. But I made this homemade whole wheat bread for my family and got it right on the spot on the first try.

Actually, about 3 years ago, I did try baking bread twice but both were a complete disaster. So after all these years, getting it spot on this time around felt like a real achievement. And if you follow the steps here, there’s a great chance you’ll get it right on the first try too.

This beginner bread recipe is not the newest under the sun. But it’s made by an absolute beginner in baking, and so the focus is on getting you to nail your whole wheat bread right on the very first try or at most the third try.

This is a Ghanaian-style whole wheat bread recipe. But it’s pretty much the same approach you’d use anywhere.

The measurement stated in this whole wheat bread recipe is somewhat small but appropriate enough to get you started and give you the confidence.

When you’ve mastered it and want to bake larger batches, just scale it up. The measure used in this recipe can give you one large loaf or two smaller loaves, lasting about 1 to 3 days depending on how you or your family enjoy it.

Essential tips for this beginner-friendly whole wheat bread recipe

1. About the measurements

Getting the measurements right is important, however, it’s not the final say. For instance, if the dough is just too sticky, you can sprinkle a little bit of flour or if too dry, sprinkle some water or milk.

2. About butter substitutions

You can use salted butter or margarine instead if you don’t have unsalted butter. But you’ll need to reduce the salt to about ¼ teaspoon to avoid over-salting your bread.

3. Kneading by feel, not time

First of all, this is a whole wheat bread without a bread machine kind of recipe. For the kneading time, just knead until your dough feels right.

I found myself trapped 3 years ago when I’d knead according to the specific time stated in the instruction manual. It didn’t give me any meaningful results. Any time stated here is just a guide.

Knead until your dough can bounce back. The signs of readiness start showing when the dough is no longer sticking excessively to your hand or the work surface. When that happens, just bring the dough together in a ball shape and poke with your finger gently to see if it bounces back. If it does pretty quickly, it’s ready. If it doesn’t and just sinks in, you need to continue kneading a bit more.

4. About the all-purpose flour addition

This healthy homemade bread recipe contains a little bit of all-purpose flour mixed with the whole wheat.

This helps create a lighter, less dense texture that’s more appealing to most families, especially if you’re transitioning directly from white bread. The all-purpose flour also makes the dough easier to work with for beginners.

However, you can make it without this addition. Just increase the whole wheat flour to 2¾ cups and maybe expect to knead a little bit longer for proper gluten development.

5. Enjoy the process

The kneading process is really therapeutic. I personally found that kneading at dawn or late at night is so stress-relieving. That’s just me, but many bakers find the rhythmic motion and hands immersed in the flour and dough quite meditative.

How to store your homemade whole wheat bread

a. Storage on shelve

This whole wheat bread can stay fresh for 3 to 5 days. Just wrap it in a clean kitchen towel or parchment paper and keep it in a cool, dry place on your counter.

b. Storage in refrigerator

Most people advise not to put bread in the refrigerator because the cold temperature causes the starch molecules to recrystallize faster, making the bread go stale quicker. This is true.

However, personally, I find that putting it in the refrigerator is okay if you plan to toast it before eating. The bread hardens but still stays fresh and also reduces the incidence of mold growth if you don’t finish it within a few days or if it mistakenly gets moistened on counter.

So you may refrigerate it, especially if you have a toaster to warm it up before eating. And of course, if you don't mind the hardening.

c. Storage in freezer

You can also wrap your bread in parchment paper or a clean kitchen towel (you may use plastic if that’s what you’ve got. But we’d love to keep our planet free from single-use plastics. Hope you get where I’m arriving at) and freeze it for up to 3 months. Just remember to remove it about 45-60 minutes before you want to eat it, letting it thaw completely on the counter before slicing.

Detailed step-by-step instructions for the perfect homemade whole wheat bread for absolute beginners

Step 1: Measure and organize your ingredients

Measure out all ingredients first. This enables you to focus on the actual bread-making process without scrambling to find ingredients mid-recipe. As a beginner, I find that measuring everything out ahead helps me better follow the steps without feeling overwhelmed.

Step 2: Mix your dry ingredients

In the large mixing bowl, pour the whole wheat flour, unbleached all-purpose flour, salt, sugar, and grated nutmeg. Mix with your wooden spoon until well combined.

Now add the instant dry yeast and mix again until well incorporated. We add the yeast separately to prevent it from directly contacting the salt, which can inhibit yeast activity and affect your bread’s rise.

Step 3: Add the wet ingredients

Add the unsalted butter, pure vanilla extract, and evaporated milk to the dry ingredients.

Then add the warm water gradually and start mixing with your wooden spoon. The water should feel comfortably warm on your wrist – like a baby’s bath water. Add all the water gradually while stirring.

Continue to stir until all the flour is incorporated into the doughy mixture. If stirring with the spoon becomes difficult, just go in with your hands. This is normal and actually preferred at this stage.

Step 4: Knead your dough

Once all the flour is well incorporated into the dough, spread some unbleached all-purpose flour onto a clean work surface and transfer the dough from the mixing bowl onto this surface.

Start kneading using this technique: If you’re right-handed, push the upper part of the dough forward with the heel of your right hand while using your left hand to anchor the bottom part (the part closer to you). Then fold the part you pushed forward back over the bottom part, turn the dough 90 degrees, and repeat.

Continue kneading until the dough no longer feels too sticky to your hands and comes off the work surface more easily. This usually takes 8-12 minutes, but focus on the feel rather than the clock. This time is just a suggestion.

The readiness test: Once the dough starts feeling less sticky, bring it together in a ball-like form and gently poke it with your finger. Does it bounce back slowly? If yes, your dough has developed enough gluten structure and is ready for rising. If it just sinks in without bouncing back, continue kneading for a few more minutes.

From my beginner experience, kneading for a specific time like “8 to 12 minutes” doesn’t really tell you if your dough is ready. Going with this bounce-back test works much better.

Step 5: First rise

Once your dough is properly kneaded, form it into a ball by tucking the edges underneath to create surface tension.

Add a few drops of vegetable oil into your clean mixing bowl and spread it around evenly with your hands.

Gently place the dough ball into the oiled bowl, turning it once to coat the surface lightly with oil.

Cover the bowl with a clean kitchen towel, then place the smaller bowl upside-down over the towel to create a sealed environment. Make sure there’s no space left for air to escape – this creates the perfect humid environment for rising.

Place the covered dough in a warm spot in your kitchen until it doubles in size. In my beginner experience, 1hr is a good duration for this. Stay too long and the dough over-ferments, leaving you with overly sour, yeasty-tasting bread. Stay too short and the dough doesn’t rise well, resulting in dense, heavy bread.

Step 6: Shape your loaves

After the dough has doubled in size, sprinkle some flour on your clean work surface and transfer the proofed dough onto it.

Gently use your fingertips to press the dough and spread it out, releasing the built-up gases. Then bring the edges in by folding them into the center. This process, called “degassing,” redistributes the yeast and creates a more even texture in your finished bread.

Depending on the size of your baking pan, divide the dough into two equal pieces for smaller loaves (which I recommend for better baking and easier storage).

Take one piece of dough and gently press it into a rectangle approximately the length of your baking pan. Then roll it up tightly from the side closest to you, tucking in the sides as you go to create a neat loaf shape.

Place this rolled dough seam-side down into your prepared baking pan. Repeat the same process for the second piece of dough.

Step 7: Second rise

Cover your shaped loaves with the clean kitchen towel for 15-20 minutes. This second rise allows the dough to relax and puff up slightly, creating a lighter final texture.

During this time, preheat your oven to about 170-180°C (338-356°F). If you have a gas oven without temperature markings, preheat on medium-high heat for about 15 minutes.

Step 8: Bake to golden brown

After 15-20 minutes, your dough should have increased in size by about half again. Not quite doubled, but noticeably puffier.

Place your loaves in the preheated oven and bake for 45-60 minutes. The specific time depends on your oven temperature the size of your loaves, and how brown you like your crust.

A well-baked bread (even if slightly over-baked) is always better than an under-baked one. Because under-baked bread has a gummy, dense texture with an unpleasant raw flour taste. That said, there is a limit. Burned bread with a charred, bitter crust crosses the line too.

How to know when it’s done? The bread should be golden brown on top and sound hollow when you carefully remove it from the pan (using oven mitts!) and tap the bottom of the loaf.

Step 9: Cool and enjoy

Remove the bread from the oven and place on a cooling surface. If you have an unused oven rack, you can transfer the bread there for better air circulation. Otherwise, you can leave it in the pan on a heat-safe surface to cool.

For immediate eating, you can dig in once the bread has cooled enough for you to handle and slice comfortably.

For storage, allow the bread to cool completely before wrapping for storage – this prevents moisture buildup that can make your bread soggy.

Why this beginner bread recipe works every time

This homemade whole wheat bread recipe is very easy to follow and creates consistently good results. The key is focusing on how the dough feels and looks rather than strict timing because every kitchen is different, and this approach adapts to your specific conditions. This, in my experience, works better for beginners.

Meal pairing suggestions for your fresh homemade whole wheat bread

If you’re wondering how you can enjoy this whole wheat bread in a variety of ways, here are some ideas for you:

Morning: Toasted with a light coat of butter or mayonnaise, or paired with fresh coleslaw for a surprisingly delicious and healthful breakfast combination.

Lunch: Perfect for sandwiches. The nutty flavor of whole wheat pairs beautifully with turkey, avocado, boiled egg, salads or your favorite fillings.

Dinner: Slice it thick and serve alongside soups, stews or as garlic bread.
Snack time: Spread with peanut butter and slices of banana, or simply enjoy with a cup of tea.

Your bread-making journey starts now

Making your own whole wheat bread (without a machine) is about taking control of one of the most basic foods in your kitchen and knowing exactly what your family is eating.

There’s something deeply satisfying about pulling golden loaves from your own oven, especially when you nail it on the first try like I did.

Your kitchen is about to smell incredible! You just need to start.

Try this whole wheat bread recipe and let me know how it goes for you! I’d love to hear about your first (hopefully successful!) bread-making experience. You can share your feedback (and photos) with me via the FoodPulse newsletter community.

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