17 Delicious Whole Grain Bread Recipes Healthy

Just when you thought whole grain bread couldn’t get any more enticing, we’ve rounded up 17 delicious recipes that are as nutritious as they are tasty. Whether you’re a seasoned baker or trying your hand at homemade bread for the first time, these recipes promise to bring warmth, health, and flavor to your table. Dive in and discover your next favorite loaf that’s sure to make every meal a wholesome delight.

Honey Whole Wheat Bread

Venturing into the heart of home baking, there’s something profoundly comforting about the process of making honey whole wheat bread. The golden hue of honey melds with the earthy tones of whole wheat, creating a loaf that’s not just nourishment but a warm embrace.

Ingredients

• For the dough:
• 3 cups whole wheat flour
• 1 cup warm water (110°F)
• 1/4 cup honey
• 2 tbsp unsalted butter, melted
• 1 tsp salt
• 2 1/4 tsp active dry yeast

Instructions

1. In a small bowl, dissolve the honey in warm water (110°F), then sprinkle the yeast on top. Let it sit for 5 minutes until frothy.
2. In a large mixing bowl, combine the whole wheat flour and salt. Make a well in the center and pour in the yeast mixture and melted butter.
3. Stir the mixture with a wooden spoon until a shaggy dough forms. Tip: If the dough feels too sticky, add a tablespoon of flour at a time until manageable.
4. Turn the dough onto a lightly floured surface and knead for 10 minutes, until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
6. Punch down the dough, shape it into a loaf, and place it in a greased 9×5 inch loaf pan. Cover and let rise for another 30 minutes.
7. Preheat the oven to 350°F. Bake the bread for 30-35 minutes, until the top is golden brown and sounds hollow when tapped. Tip: For a softer crust, brush the top with melted butter right after baking.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: Slicing the bread while it’s slightly warm yields the best texture.

Out of the oven, this honey whole wheat bread boasts a tender crumb and a subtly sweet flavor, perfect for toasting or slathering with your favorite jam. Its hearty texture makes it an excellent companion to soups or as the foundation for a wholesome sandwich.

Multigrain Seed Bread

Flourishing in the quiet of the morning, the thought of baking a loaf of multigrain seed bread brings a sense of warmth and anticipation. This recipe, with its hearty blend of grains and seeds, promises not just nourishment but a moment of connection to the simple joys of baking.

Ingredients

For the dough:

• 1 1/2 cups warm water (110°F)
• 2 tbsp honey
• 2 1/4 tsp active dry yeast
• 3 cups whole wheat flour
• 1 cup bread flour
• 1/4 cup sunflower seeds
• 1/4 cup pumpkin seeds
• 1/4 cup flaxseeds
• 1 tsp salt
• 2 tbsp olive oil

For the topping:

• 1 tbsp mixed seeds (sunflower, pumpkin, flaxseeds)
• 1 tbsp oats

Instructions

1. In a large bowl, combine warm water, honey, and yeast. Let sit for 5 minutes until frothy.
2. Add whole wheat flour, bread flour, sunflower seeds, pumpkin seeds, flaxseeds, salt, and olive oil to the yeast mixture. Stir until a dough forms.
3. Turn the dough onto a floured surface and knead for 10 minutes until smooth and elastic. Tip: If the dough sticks, add a little more flour, but avoid adding too much to keep the bread tender.
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
5. Punch down the dough and shape it into a loaf. Place it in a greased 9×5 inch loaf pan.
6. Brush the top with water and sprinkle with mixed seeds and oats. Cover and let rise for another 30 minutes. Tip: For a shiny crust, brush with an egg wash instead of water.
7. Preheat the oven to 375°F. Bake the bread for 35-40 minutes until golden brown and sounds hollow when tapped. Tip: Check the bread at 30 minutes to prevent over-browning.
8. Remove from the oven and let cool on a wire rack before slicing.

The multigrain seed bread emerges with a crust that crackles under the touch, revealing a moist, dense interior speckled with seeds. Enjoy it toasted with avocado or as the foundation for a hearty sandwich, where its nutty flavors can truly shine.

Oatmeal Whole Grain Bread

Venturing into the heart of home baking, this oatmeal whole grain bread recipe is a humble yet profound journey. It’s about transforming simple, wholesome ingredients into a loaf that nourishes both body and soul, with each slice telling a story of warmth and comfort.

Ingredients

• For the dough:
  • 1 cup rolled oats
  • 2 cups whole wheat flour
  • 1 cup all-purpose flour
  • 1 tbsp honey
  • 1 tsp salt
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1 1/4 cups warm water (110°F)
  • 2 tbsp olive oil

Instructions

1. In a large bowl, dissolve the honey in warm water, then sprinkle the yeast over the top. Let it sit for 5 minutes until frothy.
2. Add the olive oil, rolled oats, whole wheat flour, all-purpose flour, and salt to the yeast mixture. Stir until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for 10 minutes, until smooth and elastic. Tip: If the dough sticks to your hands, add a little more flour, but avoid adding too much to keep the bread tender.
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
5. Punch down the dough and shape it into a loaf. Place it in a greased 9×5 inch loaf pan. Cover and let rise for another 30 minutes.
6. Preheat the oven to 375°F. Bake the bread for 30-35 minutes, until the top is golden brown and the loaf sounds hollow when tapped. Tip: For a softer crust, brush the top with melted butter right after baking.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: Slicing the bread while it’s still warm can make it crumble, so patience is key.

This oatmeal whole grain bread boasts a hearty texture and a subtly sweet flavor, thanks to the honey and oats. Enjoy it toasted with a smear of almond butter or as the foundation for a rustic avocado toast, where its nutty notes truly shine.

Sunflower Whole Wheat Bread

As the morning light filters through the kitchen window, there’s something deeply comforting about the process of baking bread, especially one as wholesome as this sunflower whole wheat loaf. It’s a recipe that invites patience, offering a moment to slow down and savor the simple act of creation.

Ingredients

• For the dough:
  • 3 cups whole wheat flour
  • 1 cup bread flour
  • 1/4 cup sunflower seeds
  • 1 tbsp honey
  • 1 tsp salt
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1 1/4 cups warm water (110°F)
  • 2 tbsp olive oil

Instructions

1. In a large bowl, combine the whole wheat flour, bread flour, sunflower seeds, honey, salt, and yeast.
2. Gradually add the warm water and olive oil to the dry ingredients, stirring until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for about 10 minutes, until smooth and elastic. Tip: If the dough sticks to your hands, add a little more flour, but avoid adding too much to keep the bread tender.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
5. Punch down the dough and shape it into a loaf. Place it in a greased 9×5 inch loaf pan. Tip: For an even rise, make sure the dough is evenly shaped.
6. Cover the loaf with the damp cloth again and let it rise for another 30 minutes. Meanwhile, preheat the oven to 375°F.
7. Bake the bread for 35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped. Tip: For a softer crust, brush the top with a little butter right after baking.

Now, the sunflower whole wheat bread emerges from the oven, its crust crackling softly as it cools. The interior is tender, with a nutty sweetness from the sunflower seeds, making it perfect for a slice toasted with honey or as the foundation for a hearty sandwich.

Banana Nut Whole Grain Bread

Now, as the morning light filters through the kitchen window, there’s something deeply comforting about the thought of banana nut whole grain bread. It’s a recipe that feels like a warm embrace, combining the wholesome goodness of whole grains with the sweet, familiar comfort of bananas and nuts.

Ingredients

• For the dry mix: 1 1/2 cups whole wheat flour, 1/2 cup rolled oats, 1 tsp baking soda, 1/2 tsp salt
• For the wet mix: 3 ripe bananas, mashed, 1/3 cup honey, 1/4 cup melted coconut oil, 1 tsp vanilla extract, 2 eggs
• For the nut mix: 1/2 cup chopped walnuts, 1/4 cup flaxseeds

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan lightly with coconut oil.
2. In a large bowl, whisk together the whole wheat flour, rolled oats, baking soda, and salt until well combined.
3. In another bowl, mix the mashed bananas, honey, melted coconut oil, vanilla extract, and eggs until smooth. Tip: Ensure the bananas are very ripe for natural sweetness and easier mashing.
4. Gradually fold the wet ingredients into the dry mix, stirring just until combined to avoid overmixing.
5. Gently stir in the chopped walnuts and flaxseeds into the batter. Tip: Toasting the walnuts beforehand can enhance their flavor.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Cover the bread with foil halfway through baking if the top is browning too quickly.
8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

The bread emerges with a moist, tender crumb, speckled with nuts and seeds, offering a delightful contrast in textures. Serve it slightly warmed with a dollop of almond butter for an extra layer of richness, or enjoy it as is, with a cup of tea, letting the flavors linger.

Cinnamon Raisin Whole Wheat Bread

Baking this cinnamon raisin whole wheat bread feels like wrapping yourself in a warm blanket on a chilly morning, its aroma filling the kitchen with a sense of home and comfort.

Ingredients

• For the dough:
  • 2 cups whole wheat flour
  • 1 cup all-purpose flour
  • 1 tbsp cinnamon
  • 1/2 cup raisins
  • 1/4 cup honey
  • 1 tsp salt
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1 cup warm water (110°F)
  • 2 tbsp unsalted butter, melted
• For the glaze:
  • 1 tbsp milk
  • 1 tbsp honey

Instructions

1. In a small bowl, dissolve the yeast in warm water (110°F) and let it sit for 5 minutes until frothy.
2. In a large mixing bowl, combine whole wheat flour, all-purpose flour, cinnamon, and salt.
3. Add the honey, melted butter, and yeast mixture to the dry ingredients, stirring until a dough forms.
4. Knead the dough on a floured surface for 10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
6. Punch down the dough and knead in the raisins until evenly distributed.
7. Shape the dough into a loaf and place it in a greased 9×5 inch loaf pan.
8. Cover and let rise for another 30 minutes until the dough rises just above the pan’s edge.
9. Preheat the oven to 375°F and bake the bread for 30 minutes or until golden brown and sounds hollow when tapped.
10. Mix milk and honey for the glaze and brush over the warm bread for a shiny finish.

Delight in the tender crumb and sweet, spicy notes of this bread, perfect toasted with a dab of butter or as the base for a decadent cinnamon raisin French toast.

Pumpkin Spice Whole Grain Bread

There’s something deeply comforting about the aroma of pumpkin spice wafting through the kitchen, especially when it’s baked into a loaf of whole grain bread. This recipe brings together the warmth of autumn spices with the wholesome goodness of whole grains, creating a bread that’s as nourishing as it is delicious.

Ingredients

• For the dry ingredients:
  • 2 cups whole wheat flour
  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 2 tsp pumpkin pie spice
• For the wet ingredients:
  • 1 cup pumpkin puree
  • 1/2 cup honey
  • 1/4 cup melted coconut oil
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 cup warm water

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice.
3. In another bowl, mix the pumpkin puree, honey, melted coconut oil, eggs, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the warm water, and stir until just combined. Tip: Overmixing can lead to dense bread, so mix until the ingredients are just incorporated.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top is browning too quickly, cover it loosely with aluminum foil.
7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: For easier slicing, let the bread cool completely before cutting.

You’ll love the moist, tender crumb of this pumpkin spice whole grain bread, with its perfect balance of sweetness and spice. Serve it toasted with a smear of butter or a drizzle of maple syrup for an extra special treat.

Rosemary Olive Oil Whole Wheat Bread

Lingering in the quiet of the morning, the thought of baking a loaf of rosemary olive oil whole wheat bread feels like a gentle embrace. The earthy aroma of rosemary and the rich, fruity notes of olive oil promise a loaf that’s not just nourishing but also a comforting presence on the kitchen counter.

Ingredients

• For the dough:
  • 3 cups whole wheat flour
  • 1 cup warm water (110°F)
  • 2 tbsp olive oil
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tsp salt
  • 1 tsp sugar
  • 2 1/4 tsp active dry yeast

Instructions

1. In a small bowl, dissolve the sugar in warm water and sprinkle the yeast over the top. Let it sit for 5 minutes until frothy.
2. In a large mixing bowl, combine the whole wheat flour, salt, and chopped rosemary. Make a well in the center and pour in the yeast mixture and olive oil.
3. Stir the mixture with a wooden spoon until a shaggy dough forms, then knead on a lightly floured surface for 10 minutes until smooth and elastic. Tip: If the dough feels too sticky, add a little more flour, but avoid adding too much to keep the bread tender.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
5. Preheat the oven to 375°F. Punch down the dough and shape it into a loaf. Place it on a baking sheet lined with parchment paper.
6. Let the loaf rise for another 30 minutes, then bake for 25-30 minutes until golden brown and sounds hollow when tapped on the bottom. Tip: For a crispier crust, spray the loaf with water before baking.
7. Remove from the oven and let it cool on a wire rack for at least 10 minutes before slicing. Tip: For the best flavor, let the bread cool completely before slicing.

How the crust crackles under gentle pressure reveals a soft, airy interior, speckled with rosemary and perfumed with olive oil. Serve it warm with a drizzle of honey or as the foundation for a hearty avocado toast.

Garlic Herb Whole Grain Bread

Zestfully, the aroma of garlic and herbs wafts through the kitchen, promising a loaf of whole grain bread that’s as nourishing as it is comforting. This recipe, a humble blend of earthy flavors and wholesome ingredients, invites you to slow down and savor the process of baking from scratch.

Ingredients

• For the dough:
  • 3 cups whole grain flour
  • 1 tbsp active dry yeast
  • 1 tsp salt
  • 1 tbsp honey
  • 1 1/4 cups warm water (110°F)
• For the garlic herb mixture:
  • 3 cloves garlic, minced
  • 2 tbsp fresh rosemary, chopped
  • 2 tbsp olive oil

Instructions

1. In a large bowl, combine whole grain flour, active dry yeast, and salt. Whisk to blend evenly.
2. Add honey to warm water (110°F) and stir until dissolved. Pour into the dry ingredients.
3. Mix with a wooden spoon until a shaggy dough forms, then knead on a floured surface for 10 minutes until smooth and elastic. Tip: The dough should pass the windowpane test—stretch a small piece between your fingers; if it forms a thin membrane without tearing, it’s ready.
4. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled in size.
5. While the dough rises, mix minced garlic, chopped rosemary, and olive oil in a small bowl. Set aside.
6. Punch down the risen dough and roll out into a rectangle on a floured surface. Spread the garlic herb mixture evenly over the surface.
7. Roll the dough tightly into a log, pinch the seams to seal, and place in a greased loaf pan. Cover and let rise for 30 minutes. Tip: For extra flavor, let the shaped dough rest overnight in the fridge and bake in the morning.
8. Preheat oven to 375°F. Bake the loaf for 30-35 minutes until golden brown and sounds hollow when tapped. Tip: Brush the top with olive oil in the last 5 minutes for a glossy finish.

Lightly, the crust gives way to a tender, aromatic interior, with pockets of garlic and rosemary in every slice. Serve warm with a drizzle of olive oil or alongside a hearty soup for a meal that feels like a hug.

Chocolate Chip Whole Wheat Bread

Today, as the early morning light filters through the kitchen window, there’s a quiet comfort in the thought of baking something wholesome and sweet. This chocolate chip whole wheat bread is a tender nod to simplicity, blending the earthy tones of whole wheat with the joyful bursts of chocolate.

Ingredients

• For the dry ingredients:
  • 2 cups whole wheat flour
  • 1/2 cup granulated sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
• For the wet ingredients:
  • 1 cup buttermilk
  • 1/4 cup melted unsalted butter
  • 1 large egg
  • 1 tsp vanilla extract
• For the mix-in:
  • 3/4 cup chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together the whole wheat flour, granulated sugar, baking soda, and salt until well combined.
3. In another bowl, mix the buttermilk, melted butter, egg, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to keep the bread tender.
5. Gently fold in the chocolate chips, distributing them evenly throughout the batter.
6. Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean, with perhaps a few moist crumbs.
8. Allow the bread to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

Cooled, this bread reveals a moist crumb speckled with melty chocolate, a perfect balance of nutty and sweet. Enjoy it toasted with a smear of butter, or as is, alongside your morning coffee.

Apple Cinnamon Whole Grain Bread

Falling leaves and the crisp air of autumn bring to mind the comforting aroma of apple cinnamon whole grain bread, a humble yet heartwarming treat that pairs perfectly with a quiet morning or a reflective afternoon.

Ingredients

• For the dry mix:
  • 2 cups whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp cinnamon
• For the wet mix:
  • 1/2 cup unsweetened applesauce
  • 1/4 cup honey
  • 1 egg
  • 1 tsp vanilla extract
• For the apples:
  • 1 cup diced apples
  • 1 tbsp lemon juice

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together the whole wheat flour, baking soda, salt, and cinnamon until well combined.
3. In another bowl, mix the applesauce, honey, egg, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined; overmixing can lead to dense bread.
5. Toss the diced apples with lemon juice to prevent browning, then fold them into the batter.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Lightly spiced and moist, this bread carries the tender bite of apples in every slice. Enjoy it toasted with a dab of butter or as a sweet companion to your evening tea.

Carrot Whole Wheat Bread

Now, as the morning light filters through the kitchen window, there’s something profoundly comforting about the thought of baking a loaf of carrot whole wheat bread. It’s a recipe that marries the earthy sweetness of carrots with the hearty depth of whole wheat, creating a bread that’s not just nourishing but also deeply satisfying.

Ingredients

• For the dry mix:
  • 2 cups whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
• For the wet mix:
  • 1/2 cup honey
  • 1/4 cup melted coconut oil
  • 2 eggs
  • 1 tsp vanilla extract
• For the carrots:
  • 1 1/2 cups grated carrots

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together the whole wheat flour, baking soda, salt, and cinnamon until well combined.
3. In another bowl, mix the honey, melted coconut oil, eggs, and vanilla extract until smooth.
4. Fold the grated carrots into the wet mixture until evenly distributed.
5. Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Carrot whole wheat bread emerges from the oven with a moist crumb and a golden crust, its aroma a warm invitation. The subtle spice of cinnamon and the natural sweetness of carrots make each slice a delightful treat, perfect toasted with a smear of cream cheese or enjoyed as is with a cup of tea.

Zucchini Whole Grain Bread

How quietly the morning unfolds, with the kitchen bathed in soft light, inviting the creation of something wholesome and grounding. Today, we’re embracing the humble zucchini, transforming it into a nourishing whole grain bread that whispers of summer’s bounty.

Ingredients

• For the dry mix: 1 1/2 cups whole wheat flour, 1/2 cup rolled oats, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1 tsp cinnamon
• For the wet mix: 1/2 cup honey, 1/4 cup melted coconut oil, 2 eggs, 1 tsp vanilla extract
• To fold in: 1 cup grated zucchini, squeezed to remove excess moisture

Instructions

1. Preheat your oven to 350°F and lightly grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together the whole wheat flour, rolled oats, baking soda, baking powder, salt, and cinnamon until well combined.
3. In a separate bowl, mix the honey, melted coconut oil, eggs, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry mix, stirring just until combined to avoid overmixing.
5. Add the grated zucchini to the batter, folding it in evenly.
6. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Velvety and moist, this zucchini whole grain bread carries a subtle sweetness, punctuated by the earthy tones of whole wheat and oats. Enjoy it toasted with a smear of almond butter, or as is, alongside your morning coffee.

Blueberry Lemon Whole Wheat Bread

Dawn breaks softly, and with it comes the quiet urge to bake something that feels like a gentle hug. This blueberry lemon whole wheat bread is just that—a tender, fragrant loaf that marries the tartness of lemon with the sweetness of blueberries, all nestled in the wholesome embrace of whole wheat flour.

Ingredients

• For the dry ingredients:
  • 1 1/2 cups whole wheat flour
  • 1/2 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
• For the wet ingredients:
  • 1/2 cup honey
  • 1/3 cup melted coconut oil
  • 2 large eggs
  • 1/2 cup plain Greek yogurt
  • Zest of 1 lemon
  • 2 tbsp lemon juice
• For the mix-ins:
  • 1 cup fresh blueberries

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×5 inch loaf pan and set aside.
2. In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, and salt until well combined.
3. In another bowl, mix the honey, melted coconut oil, eggs, Greek yogurt, lemon zest, and lemon juice until smooth. Tip: Ensure all ingredients are at room temperature to avoid clumping.
4. Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix to keep the bread tender.
5. Fold in the blueberries gently to distribute them evenly without breaking them. Tip: Tossing the blueberries in a little flour before adding can prevent them from sinking to the bottom.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top browns too quickly, loosely cover it with aluminum foil.
8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Zesty and moist, this bread offers a delightful contrast between the juicy bursts of blueberries and the subtle tang of lemon. Enjoy it toasted with a smear of butter or as is, alongside your morning coffee for a truly comforting start to the day.

Almond Poppy Seed Whole Grain Bread

Yesterday, as the morning light filtered through my kitchen window, I found myself reaching for the familiar comfort of baking. There’s something about the process that feels like a quiet conversation with oneself, especially when the recipe is as nurturing as this one.

Ingredients

• For the dry mix:
  • 2 cups whole wheat flour
  • 1/2 cup almond flour
  • 1/4 cup poppy seeds
  • 1 tsp baking soda
  • 1/2 tsp salt
• For the wet mix:
  • 1/2 cup honey
  • 1/4 cup melted coconut oil
  • 2 eggs
  • 1 tsp vanilla extract
  • 3/4 cup almond milk

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together the whole wheat flour, almond flour, poppy seeds, baking soda, and salt until well combined.
3. In another bowl, mix the honey, melted coconut oil, eggs, and vanilla extract until smooth. Gradually stir in the almond milk.
4. Pour the wet ingredients into the dry ingredients, stirring just until the mixture comes together. Overmixing can lead to a dense loaf, so a few lumps are okay.
5. Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and slightly cracked.
7. Allow the bread to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

Cooled, this bread reveals a tender crumb speckled with poppy seeds, offering a subtle nuttiness from the almond flour. It’s perfect toasted with a dab of butter or served alongside a cup of tea for a moment of quiet indulgence.

Peanut Butter Whole Wheat Bread

Kneading the dough for this peanut butter whole wheat bread feels like a quiet morning ritual, a moment to slow down and savor the simple act of creating something nourishing and warm.

Ingredients

• For the dough:
  • 2 cups whole wheat flour
  • 1 cup all-purpose flour
  • 1/2 cup creamy peanut butter
  • 1 tbsp honey
  • 1 tsp salt
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1 1/4 cups warm water (110°F)
• For finishing:
  • 1 tbsp melted butter
  • 1 tbsp whole wheat flour (for dusting)

Instructions

1. In a small bowl, dissolve the yeast in warm water (110°F) and let it sit for 5 minutes until frothy.
2. In a large mixing bowl, combine whole wheat flour, all-purpose flour, and salt.
3. Add the peanut butter and honey to the yeast mixture, stirring until smooth.
4. Gradually mix the wet ingredients into the dry ingredients until a dough forms.
5. Turn the dough onto a floured surface and knead for 10 minutes until smooth and elastic.
6. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
7. Preheat the oven to 375°F and lightly grease a loaf pan.
8. Punch down the dough, shape it into a loaf, and place it in the prepared pan.
9. Let the dough rise again for 30 minutes, then brush the top with melted butter.
10. Bake for 30-35 minutes until the bread is golden brown and sounds hollow when tapped.

Delightfully dense yet tender, this bread carries the rich, comforting flavor of peanut butter with a hint of sweetness from the honey. Try it toasted with a drizzle of honey or as the base for a hearty peanut butter and jelly sandwich.

Maple Walnut Whole Grain Bread

Nestled in the quiet of the morning, the thought of baking something wholesome and comforting comes to mind. This maple walnut whole grain bread, with its earthy tones and sweet whispers of maple, feels like a gentle embrace on a slow day.

Ingredients

• For the dough:
  • 2 cups whole wheat flour
  • 1 cup all-purpose flour
  • 1/2 cup rolled oats
  • 1/4 cup maple syrup
  • 1 tbsp active dry yeast
  • 1 tsp salt
  • 1 1/4 cups warm water (110°F)
  • 2 tbsp unsalted butter, melted
• For the topping:
  • 1/2 cup chopped walnuts
  • 2 tbsp maple syrup

Instructions

1. In a large bowl, combine the whole wheat flour, all-purpose flour, rolled oats, and salt.
2. Dissolve the yeast in warm water (110°F) and let it sit for 5 minutes until frothy.
3. Add the maple syrup and melted butter to the yeast mixture, then pour into the dry ingredients.
4. Mix until a dough forms, then knead on a floured surface for 10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
6. Preheat the oven to 375°F and grease a loaf pan.
7. Punch down the dough, shape it into a loaf, and place it in the prepared pan.
8. Brush the top with maple syrup and sprinkle with chopped walnuts.
9. Bake for 35 minutes or until the bread sounds hollow when tapped on the bottom.
10. Let cool on a wire rack before slicing.

Vibrant with the crunch of walnuts and the deep, caramel notes of maple, this bread is a testament to the beauty of simple ingredients. Enjoy it toasted with a smear of butter or as the foundation for a hearty sandwich.

Conclusion

Packed with nutrition and flavor, these 17 whole grain bread recipes are a must-try for any home cook looking to add a healthy twist to their baking. Whether you’re a seasoned baker or just starting out, there’s something here for everyone. Don’t forget to leave a comment with your favorite recipe and share this delicious roundup on Pinterest for others to enjoy!