Rustic Whole Wheat Bread Recipe
This rustic whole wheat bread recipe makes a simple artisan-style loaf at home, in your own kitchen, using a blend of whole wheat and all-purpose flour. The dough is mixed, shaped, and baked with straightforward techniques, creating a round loaf with a structured crumb and firm crust.
Bakery quality loaf made at home
I’ve been spending more time expanding my bread making skills lately, and this loaf came out of a simple goal — to make a whole wheat bread that actually holds it’s structure and slices well. A friend of mine prefers whole wheat, so I wanted something I could feel confident sharing with them. This one came out exactly the way I hoped on the first try, and it’s easily one of the best loaves I’ve made so far.
If you’ve worked through recipes like my homemade rosemary parmesan bread, artisan style no knead bread, or New York style bagels from scratch, this loaf fits right into that same from-scratch approach. It’s built on those same techniques — but brings in whole wheat flour in a way that still gives you a balanced texture and a dependable rise.
Once it’s baked and cooled, this is the kind of loaf that naturally turns into sandwiches. It holds up well for something like a sweet and savory apple grilled cheese, a grilled BBQ chicken melt, or even a classic New York style club sandwich, where structure matters just as much as flavor.
Recipe ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- All-purpose flour: Use a good-quality unbleached all-purpose flour. This keeps the loaf from becoming too dense and works with the whole wheat flour to create a lighter, well-structured crumb.
- Whole wheat flour: Use a fresh, finely milled whole wheat flour for the best results. It should have a mild, clean aroma — older flour can develop bitterness and affect both flavor and rise.
- Active dry yeast: Select a reliable, fresh yeast that hasn’t been sitting open for long periods. Properly active yeast is essential here, as whole wheat dough needs strong fermentation to achieve a good lift.
See the recipe card for full information on ingredients and quantities.
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How to make a rustic whole wheat bread loaf
Step 1: Warm the water to 105–110°F (40–43°C), then stir in the active dry yeast and let it sit undisturbed for 5–10 minutes. The surface should become foamy and slightly expanded, which tells you the yeast is active and ready to work.
Step 2: Add the all-purpose flour, whole wheat flour, salt, and the bloomed yeast mixture to a stand mixer fitted with a dough hook. Mix on low speed for about 5 minutes, adding small amounts of water as needed until a loose, slightly tacky dough forms. The dough should pull away from the sides of the bowl but still feel soft and flexible.
Knead by hand: If you don’t have a stand mixer, combine the all-purpose flour, whole wheat flour, and salt in a large bowl, then pour in the yeast mixture and stir until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead by hand for about 8–10 minutes, adding small amounts of water as needed to keep it soft and workable. Continue kneading until the dough becomes smooth, elastic, and slightly tacky but no longer sticking heavily to your hands.
Step 3: Cover the bowl and place it in a warm, draft-free spot. Let the dough rise for about 1 hour, or until it has doubled in size. You’re looking for a noticeable increase in volume and a surface that looks slightly domed and airy.
Step 4: Gently punch the dough down to release excess gas, then turn it out onto a lightly floured surface. Shape it into a tight round loaf by folding the edges underneath to create surface tension. Transfer the shaped dough onto a piece of parchment paper, cover loosely, and let it rise for 30 minutes. While it rises, place your Dutch oven in the oven and preheat to 425°F (220°C).
Step 5: Carefully remove the hot Dutch oven from the oven. Using the parchment paper as a sling, lower the dough into the pot. Score the top with a sharp knife or blade to control how the loaf expands during baking.
Step 6: Cover with the lid and bake at 425°F (220°C) for 25 minutes. Remove the lid and continue baking for another 15 minutes, allowing the crust to deepen in color. Transfer the loaf to a wire rack and let it cool completely before slicing so the interior sets properly.
Top tips
- Create surface tension when shaping: Pull the dough tightly against the work surface as you shape it. This helps the loaf hold its form and rise upward instead of spreading out.
- Dust lightly, not heavily: Use just enough flour on your work surface to prevent sticking. Too much flour during shaping can dry out the outer layer and affect the final crust.
- Score with intention: Use a sharp blade to make a few clean, shallow cuts across the top. This allows the loaf to expand evenly and helps prevent tearing during baking.
- Allow steam to do its job: Keep the Dutch oven covered for the initial bake to trap steam, which supports oven spring and helps develop a structured crust.
- Cool longer than you think: Let the loaf cool completely before slicing. Cutting too early can compress the interior and leave the crumb slightly gummy.
Other recipes you’ll love
If you loved this bread recipe, give these other great recipes a try too!
Quick Tortilla Recipe
Pumpkin Bagel Recipe
Savory Pumpkin Spice Cornbread Recipe
Sweet Potato Crackers Recipe
Easy Roasted Garlic Crackers Recipe
Simple Pumpkin Cracker Recipe
Rustic Whole Wheat Bread
Ingredients
- 1 1/2 cups warm water 105–110°F (40–43°C)
- 2 teaspoons active dry yeast
- 2 1/2 cups all-purpose flour
- 1 2/3 cups whole wheat flour
- 1 1/2 teaspoon salt
Instructions
- Combine warm water (105–110°F / 40–43°C) and active dry yeast; let sit 5–10 minutes until foamy.
- Add the all-purpose flour, whole wheat flour, and salt to the bowl of a stand mixer or to a large mixing bowl. Pour in the yeast mixture.
- Knead with a stand mixer on low speed for 5 minutes, or stir and knead by hand for 8–10 minutes, until a loose dough becomes smooth and slightly tacky. Add small amounts of water as needed while kneading.
- Cover the bowl and let the dough rise in a warm place for about 1 hour, until doubled in size.
- Punch down the dough, turn it out onto a lightly floured surface, shape into a tight round loaf, and place on parchment paper.
- Cover and let the dough rise for 30 minutes while preheating a Dutch oven at 425°F (220°C).
- Place the dough into the hot Dutch oven using the parchment paper and score the top with a sharp blade.
- Cover with lid and bake at 425°F (220°C) for 25 minutes.
- Remove lid and bake another 15 minutes, then transfer to a wire rack and cool completely before slicing.
Notes
- Adjust dough texture: Add flour or water 1 tablespoon at a time during kneading until the dough is soft and slightly tacky, not stiff or dry.
- Check yeast activity: If the yeast does not foam during blooming, discard it and start over to ensure proper rise.
- Preheat Dutch oven fully: Allow enough time for the Dutch oven to heat completely before baking to support proper oven spring.
- Cool before slicing: Let the loaf cool completely on a wire rack so the interior sets and slices cleanly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
