Homemade Whole Wheat Bread

100% whole wheat, 100% easy—when this homemade whole wheat bread comes out of the oven, the whole family will be asking for a slice.





1 loaf, 8-1/2 x 4-1/2 inches

Prep Time

30 minutes

Rise Time

45 to 60 minutes

Bake Time

35 to 45 minutes

Total Time

2 hours, 15 minutes


  • 3-3/4 to 4-1/4 cups whole wheat flour
  • 1 (2-1/4 tsp.) packet Fleischmann's® RapidRise Yeast
  • 1-1/4 teaspoons salt
  • 1-1/3 cups water
  • 1/3 cup milk (whole, 2%, 1% OR skim)
  • 2 tablespoons corn oil
  • 2 tablespoons honey


Combine 2 cups flour, dry yeast and salt in a large mixer bowl and stir until blended. Combine water, milk, oil and honey in a microwave-safe bowl.  Microwave on HIGH in 15 second increments until very warm but not hot to the touch  (120° to 130°F). Add to flour mixture.

Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball. 

Knead  on lightly floured surface until smooth and elastic and springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.

Roll dough into a 12 x 7-inch rectangle using a rolling pin.   Beginning at short end of rectangle, roll up tightly.  Pinch seams and ends to seal.  Place, seam sides down, in greased  8-1/2 x 4-1/2 inch loaf pan . Cover with towel; let rise in warm place  until doubled in size, about 45 to 60 minutes .

Bake in preheated 375ºF oven for 35 to 45 minutes or until golden brown. Remove from pan by running a knife around the edges and invert onto wire rack to cool.