Classic Wheat Bread from Scratch

If you're looking for a delicious wheat bread, perfect for sandwiches, toast, or slathered in melted butter, this is it! This Classic Wheat Bread Recipe is simple to make and so much better than anything you could buy in the store!

Who's in the Mood for Some Bread?

My desire for wheat bread came when I realized my local grocery store left the loaf of bread off of my order. 

I thought about driving back up to the store to buy a loaf of bread, but then I thought, “Now wait a minute. You’ve made some perfectly yummy breads over the past few weeks. 

Baking Bread from Scratch is Easy!

I’ve made Tangzhong Milk Bread (yum), Multigrain Seed and Nut Bread (double yum), and even Challah Bread. All of these recipes worked out just fine!

Why not attempt a classic wheat sandwich bread? 

So, that’s what I set out to do. I went to the Cookidoo site, which is where I get most of my bread recipes these days, now that I have my new Thermomix. 

You know me, though. I can never leave well enough alone. I have to change up the recipe to make it my own! 

So, that’s what I did this time around. And boy, am I glad I did. 

Introducing. . .delicious and simple wheat bread! 

Classic Wheat Bread Ingredients

You will find a full printable recipe card at the bottom of this post. For now, here’s a quick peek at the ingredients. They’re simple ingredients you likely have in your pantry right now!

• uncooked oats 
• water 
• Instant yeast (one packet)
• olive oil 
• bread flour (or all purpose flour)
• wheat flour 
• salt
• sesame seeds (or poppy seeds) for sprinkling on top of loaf
• additional flour for work surface

How to Make Classic Wheat Bread from Scratch

This is such a simple process! You’re going to wonder why you didn’t try it sooner! 

Process oats in food processor until fine. Place in small bowl and set aside. 

In large bowl place warm water and yeast. 

Stir and allow to sit for five minutes. 

Add olive oil, salt, cups of flour, and ground oats. 

Combine well with wooden spoon or paddle attachment of your stand mixer. 

Switch to dough hook and knead dough for 2 - 3 minutes. 

You can knead by hand on a floured surface if you like but get the dough fully incorporated before attempting to do so. 

Scrape down the sides of the bowl. Remove and place on floured surface. 

Work into a ball and rub a bit of olive oil on top. 

Place in lightly greased bowl and cover with tea towel. 

Place in warm spot for 30 minutes for first rise. Dough should double in size. 

Prepare a bread pan (loaf pan) with baking spray or oil (or butter). 

Punch bread dough down.

Shape into a rectangular 8-inch log. 

Place in prepared loaf pan (with lightly greased surface).

Cover, and allow to sit for 20 minutes for the second rise in warm place. 

Brush the top with water and add sesame seeds or poppy seeds. 

Place in 200C preheated oven and bake for 30 minutes or until bread sounds hollow when tapped. Should be golden brown in color.

Remove and cool in tin for five minutes. Brush butter across the top if you like.

Turn out onto wire rack and allow to continue to cool. 

Slice whole-wheat bread with a bread knife and serve. 

This bread is wonderful with butter and/or jam. 

It’s also terrific for sandwiches, which is why I made it. Check out the pictures of the grilled ham and cheese sandwich I made for lunch!

Let bread cool completely.

Cover in plastic wrap to store. This bread stays fresh for 3 - 4 days in airtight container.

What to Expect from this Whole Wheat Loaf

I love a good yeasted bread recipe and the finished product was remarkable!

I have to say, I’m so glad I didn’t make a trip back to the store. When I saw how easy (and inexpensive) this recipe turned out to be, I knew I had a winner! 

The color and texture of this bed reminds me a bit of my Multigrain Seed and Nut Bread. It’s got a luscious tappable crust and a tender crumb. 

The teaspoon of salt is just enough to give the bread some additional flavor. 

I was able to easily slice mine with a bread knife and enjoyed a yummy ham sandwich for lunch with a couple of thin slices. 

I can’t wait to try this bread with peanut butter and jelly. I think it’s going to be delicious! 

Variations on this Recipe

This recipe is so simple and fun. I felt like a homesteader or a prepper, if you want the truth. 

There’s something very satisfying about making your own bread, after all! 

That said, I’m never able to leave a recipe alone. I have to add to it. WIth that in mind, here are a few suggestions: 

Seed and Nut Bread: If you want to turn this into a seed and nut bread, but cut back on the oats a little and stir in some chopped pistachios, almonds, sunflower seeds or other seeds of your choice (directly into the dough). Sprinkle the top with even more! This is the perfect bread recipe for such additions.

Garlic and cheese: I feel pretty sure this load could hold up to some garlic paste and other herbs, along with grated cheese. A Gouda might be nice. A cup or so should do it. 

Sweet Bread: If you want a delicious wheat bread that has a bit of sweetness, just add ¼ cup honey or white sugar to the mix. Maple syrup is another option. Then stir in some Craisins, figs, or dates to add extra sweetness. 

Other Breads from Out of the Box Baking

I’ve mentioned some of my favorites above, but here are a few more breads I’ve enjoyed making over the past couple months: 

Soft Butter Rolls from Scratch: They’re light, fluffy, and have a buttery flavor. These soft butter rolls are the perfect dinner roll and so easy to make!

Easy Multigrain Seed and Nut Bread: If you love nutty seed breads, have I got a treat for you! This simple bread recipe is loaded with the seeds and nuts of your choice. It’s packed full of nutrients and super easy to make! 

Southern Cornbread with Whipping Cream: In this post I’m going to show you how to doctor an instant cornbread mix to make it moist and flavorful using a simple ingredient. . .heavy whipping cream.

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That’s it for this post, friends! I hope you enjoyed this delicious homemade whole wheat bread recipe.

Before you go, why not pin some photos?

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About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.