Mom’s 4 Loaf Wheat Bread Recipe
on Mar 19, 2018, Updated Aug 21, 2024
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A simple and fool-proof Wheat Bread Recipe that makes four loaves of bread in one batch. This recipe comes from my mom, and it’s certainly a keeper!
Mom’s 4 Loaf Wheat Bread Recipe
I have so many recipes that I make often that I haven’t shared on the blog. This year, I’ve made the goal to get more of my favorite go-to recipes out of my family cookbook and onto the blog so that you can enjoy them as much as I do. This recipe is one of those tried-and-true recipes that I’ve been making twice a month since my daughter was a baby. Now here we are, 10 years later, and I’m just now telling you about it.
This is my mom’s wheat bread recipe. It’s not a whole wheat bread, but a mix of white and wheat, which makes for a light and fluffy loaf of bread that is still brown and hearty. It’s a great middle for anyone who doesn’t eat whole wheat all the time! My mom has been making this recipe for as long as I can remember. It’s made with simple ingredients that I always have on hand and it just turns out well each time.
What’s unique about this wheat bread recipe is that it makes four loaves of bread in one batch instead of the traditional two loaves. I know that might sound like a whole lot of bread, but that’s my favorite part of this recipe. When I make it, I always think of the saying, “one for you, one for me.” I make this recipe with the intention of making warm comforting food for my family and also sharing that gift with others. This wheat bread recipes is meant to be shared with your friends and neighbors.
Tips and Tricks for making Homemade Wheat Bread
- This recipe is meant to be made with a mix of white and whole wheat flour (it’s not a 100% whole wheat flour recipe; I do have a great one of those coming soon). The ratio of white to wheat flour is up to you, but 50/50 is always a good place to start.
- Don’t skip the buttering of the top, this helps to make the crust soft and it also creates a bit of a “seal” on the crust that helps prevent the inside of the bread from drying out. That being said, out of butter, you can totally skip it 🙂
- I feel like you have some flexibility when it comes the loaf pans that you use (these enamel ones are fun). I have a few sizes, and though the shape of the loaf might be slightly different dependent on the size, the rising and cook time remain the same. Loaf pans that are 8-9 inches long generally work the best.
- This bread is great by itself with butter or jam on it, it makes great french toast, and it can go on the side of your favorite soup (like Instant Pot Broccoli and Cheese). There’s no wrong way to eat this. Plus, it makes a great gift! Who doesn’t love fresh baked bread?
Now all you need is a thick warm slice with a layer of good salted butter on top. That’s the stuff after school memories are made of.
Need help getting excited about making this recipe? I taught it in a free cooking class! You can find the video here:
Mom’s 4 Loaf Wheat Bread Recipe
Ingredients
- 4 cups warm water
- 2 tablespoons instant yeast
- 1/2 cup honey or 3/4 cup white sugar
- 1/2 cup oil
- 1 1/2 tablespoons salt
- 11 cups flour, a mix of 1/2 whole wheat flour and 1/2 all-purpose is best
Instructions
- Dissolve the yeast and honey in the warm water. Add the oil and salt and stir to combine.
- Add 5 cups of the whole wheat flour to the bowl and stir to combine. Stir for 3 to 5 minutes.
- Stir in the white flour, a cup at a time, until a smooth dough starts to form. You can use a stand mixer or your hands.
- Knead the dough on a well-floured surface until the dough becomes soft and elastic and doesn’t stick to your hands. I like to knead this for 6-8 minutes by hand, it helps the end texture a lot to work the dough well!
- Let the dough rise in the bowl until doubled, covered with a heavy towel or plastic wrap.
- Once the dough has risen, divide it into four pieces. Shape the dough into loaves and place them in 4 greased loaf pans.
- Let the dough rise in the pans until it is an inch above the rim.
- Bake the bread at 350 degrees for 35 minutes. The crust will be golden brown and you’ll hear a hollow sound when you tap the bread with your fingernail.
- Remove the bread from the oven, then remove the bread from the pans and place the hot loaves on wire racks to cool. Rub a stick of butter on the top of the hot loaves.
- Allow the loaves to cool slightly or to room temperature before slicing and serving. Store cooled loaves in an air-tight container and use within 5 days.
Notes
- So flexible! You can use all whole wheat flour (thought it won’t rise as much), half all-purpose and half whole wheat, all all-purpose, and even bread flour! I like to use 1/3 whole wheat and 2/3 all-purpose flour, but really, you can play with the ratios and use what you have on hand.
- You can use just about any oil or even melted butter or shortening for this recipe.
- Feel free to half this recipe to make 2 loaves instead of 4, it’ll work great.
- To freeze extra loaves simply let the bread cool completely. Store it in an old bread bag or wrapped well in plastic wrap and freeze. Let it thaw a few hours at room temperature when you’d like to use it. You can also slice it before you put it in the freezer to make thawing a little faster.
- No need to proof the yeast, it doesn’t need it.
Nutrition
Other great simple recipes you might love:
- Mom’s Jumbo Dinner Rolls
- Super Simple No-Knead Bread
- Easy Homemade Pizza Dough Recipe
- The Best Homemade Cornbread Recipe
And there you have it. One of my all-time favorite recipes from childhood comes the blog!
You make it sound so easy! I’m definitely going to try this recipe.
My oven has both top and bottom heating rods. How close to the top rods should my baking molds be?
I generally put the loaves right in the center between the two.
Wow! This bread is amazing! I love the texture of the dough. What size bread machine pans do you use? Did your yeast bubble & was fresh?
My pans a 9×5 inch!
I have made this recipe many times and love it! I was wondering if you have ever tried freezing the dough? I like the idea of a fresh baked loaf but it would be great to just prepare once. If this would work, at what step would I freeze the dough and how would I continue the process after taking out of the freezer?
I don’t have great luck freezing yeast dough, but you are free to play with it!
I have now made this recipe 3 times. Perfect every time! Thanks for the recipe
What size loaf pans did you use?
I like a 4 by 8 inch loaf pan for this recipe but anything will work. I’ve used lots of sizes before.
Does it have to be instant yeast?
Active dry and other dry yeasts will work too, just proof them as needed.
Thank you so much for your recipe and your video. I’ve made your recipe three times. I usually make half. I make a sandwich loaf and the second is either pizza dough for supper or cinnamon raisin for a breakfast loaf. Today I accidentally prepared the 4 loaves. I’m planning to share with my two neighbors! I love this recipe and I feel blessed that you posted this where I found it!
I just love that! I’m so happy that it’s working out so well for you. Happy bread baking Mary!
I’m waiting for them to cool-can’t wait to try them! One snafu I ran into was that I covered the pans with a towel while they rose, and they rose beautifully but dough stuck to the towel! So when I removed the towel, they fell a bit and didn’t really recover. This is the first time I’ve made whole wheat bread, so maybe that’s the issue? I haven’t had a problem covering white bread loaves during rising. I only mention it bc maybe you could add a note specifically NOT to do this so people don’t have the same problem.
That’s so odd! I always cover mine with a towel too. Maybe next time dust your towel with a bit of flour? I’ve not had that issue before.
Hello! I’m making this right now actually. And it’s also happening to me. I covered with plastic wrap, and it rose up to touch the plastic. I pulled it off the plastic and the loaf just deflated.
It won’t hurt the final loaf, next time you can spray your plastic with cooking spray or let is proof a little less.
This was delish! I used honey & butter instead of sugar and oil. I would like to try next time with some of my ancient grains. Have you tried any of them? I have Einkorn, Spelt, Sprouted Wheat, Sprouted Barley & Sprouted Flax…also, just started using organic wheat gluten (never realized how nutritious it is)!
Yes! I’ve tried lots of things, just adjust the feel of the dough a bit as some of those grains absorb a lot of liquid, you’ll probably need less flour! It’s very flexible.
Love this no fail recipe. Have never had much luck using yeast, this a great bread. Love it toasted with butter and honey or jam.!