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Easiest Whole Wheat Bread Recipes

August 22, 2019 by Laura Leave a Comment

This post may contain affiliate links which won’t change your price but will share some commission.

After sharing my thoughts about buying a Nutrimill and grinding fresh flour for homemade bread, I thought it would be fun to make a list of the easiest whole wheat bread recipes I love and recommend.

We’ll start from the “hardest” recipe to the easiest – but I put that in quotes because once you get the hang of making bread, it definitely isn’t difficult in the least. Still, you’ll see that the final recipe I share requires no kneading and is so easy that a three-year-old can make it. There’s video to prove it! So I suppose these recipes will go in order of more detailed to practically effortless. And with every recipe, the end result is amazing homemade bread!

Easiest Whole Wheat Bread RecipesYum

1. Honey Whole Wheat Bread

I first shared this recipe back when my 4th son was little enough to sit on the countertop. He’s taller than me now and has to shave once a week, so that tells you how far our family and this site has come.

Either way, this Honey Whole Wheat Bread recipe is wonderfully delicious, calls for only 6 simple ingredients, and is delightful when made with freshly ground hard white wheat. I highly recommend that you click over to read the recipe and the details as you will find:

  • A step-by-step guide for making homemade bread
  • A video showing how to knead bread dough
  • A video showing how to shape a nice loaf of bread

Get our Honey Whole Wheat Bread recipe here!

2. Monkey Bread

If you want to use the above mentioned Honey Whole Wheat Bread recipe to make cinnamon-sugar rolled Monkey Bread, you should click over to get all the details! Our older four boys were all so small then, helping me and making messes.

Get our Monkey Bread recipe here.

3. Whole Wheat Pita Bread

Want to know how much fun it is to make Pita Bread? You should try this easy recipe! Again, this one calls for just 6 basic ingredients, and it is deliciously fun to watch them puff up in the oven!

Get our Easy Whole Wheat Pita Bread recipe here.

4. Easy Overnight No-Knead Yeast Bread

This is a super fun way to enjoy homemade bread for breakfast without much effort! Mix it up the night before, bake it in the morning. It’s fantastic!

Get our Overnight No-Knead Whole Wheat Bread recipe here.

5. One-Hour Whole Wheat Yeast Rolls

You’re beginning to think I’m lazy, huh? Hey, when we can make homemade bread and rolls without having to break a sweat, who am I to argue? And when we can have homemade rolls in one entire hour without much work? Everyone wins.

Get our One Hour Whole Wheat No-Knead recipe here.

6. Stir-and-Pour Whole Wheat Bread

This is the one I was telling you about earlier – it’s so easy a 3-year old can make it!

I’ve started making this recipe almost exclusively now simply because I don’t have to do any work to have homemade bread for my family! Mix the ingredients, pour it into a baking pan, bake it, and have homemade bread. What could be better or easier?

Get our Stir-and-Pour Whole Wheat Bread recipe here.

More fun Stir-and-Pour bread variations:

  • Stir-and-Pour Rolls
  • Stir-and-Pour Pizza Crust
  • Stir-and-Pour Cinnamon Swirl Bread
  • Stir-and-Pour Chocolate Swirl Bread
  • Stir-and-Pour Honey Oat Bread

As fall approaches, I’m getting pretty excited to start baking again. My family probably won’t mind. ;)

What are your favorite easy bread recipes?

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Stir-and-Pour Chocolate Swirl Bread

April 21, 2016 by Laura 9 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

Let us not miss the irony of the timing of this post. As you know, I currently have no oven. As great as this Stir-and-Pour Chocolate Swirl Bread recipe is, I cannot bake any right now. I made this last week before my oven died and I’m just now getting around to posting about it.

Chocolate Swirl BreadYou though. You probably all have ovens. On behalf of my oven-less self, won’t you please bake this bread for your family? It would make me so happy. (My request is not completely selfish. It should also make you happy. Because chocolate. And homemade bread.)

Side note: I made some measurement adjustments and tried the regular Stir-and-Pour Bread recipe in my crock pot yesterday. I figured if it works to bake quick bread in a crock pot, I could try making a yeast bread. It turned out….not great. I’m determined though. I’m gonna keep tweaking and try again. In the meantime, feel free to make fun of this way too crusty on the outside, weirdly chewy in the middle attempt at crock pot bread…

Crock Pot Bread Fail

But moving on to share how to bake this Stir-and-Pour Chocolate Swirl Bread in an actual oven. This is made in a similar way to the Stir-and-Pour Cinnamon Swirl Bread. Seeing as we don’t have to knead this bread (hallelujah!) it’s a bit hard to actually roll this out and make lovely swirls. I simply layered this bread. I put one-third of the dough into the pan, then spread on 1/2 of the chocolate layer. Then I spread in another third of the bread dough, and spread on the remaining half of the chocolate. Finish by spreading on the last of the bread dough. Bake. Slice. Eat. Appreciate the fact that you have an oven. Amen.

Stir-and-Pour Chocolate Swirl BreadYum

Stir-and-Pour Chocolate Swirl Bread
 
Save Print
Author: Laura
Ingredients
  • 4 cups whole wheat flour (I use freshly ground hard white wheat)
  • 2 teaspoons active rise yeast
  • 2 Tablespoons sucanat or sugar or honey
  • 1 teaspoon sea salt
  • 2 cups warm water
  • 3 Tablespoons honey
  • 2 Tablespoons unsweetened cocoa powder
  • 2 Tablespoons milk or water
Instructions
  1. Stir together flour, yeast, sucanat, salt, and water.
  2. Cover and allow it to sit for 30 minutes.
  3. In a small saucepan, cook and stir together the honey, cocoa, and water until smooth.
  4. Remove from heat.
  5. Pour ? of the mixture into a well-buttered loaf pan.
  6. Spread ½ of the chocolate mixture over the dough.
  7. Spread another ? of the dough over the chocolate layer.
  8. Sprinkle remaining ½ of the chocolate mixture over the dough.
  9. Spread remaining dough over the top.
  10. Bake in a 350° for 50-60 minutes or until evenly browned.
  11. Allow it to sit in the pan for 15 minutes.
  12. Remove the loaf to let it cool completely before slicing.
3.4.3177

Stir and Pour Chocolate Swirl Bread

Other Stir-and-Pour Bread variations include:

  • Stir-and-Pour Sandwich Bread recipe.
  • Stir-and-Pour Rolls
  • Stir-and-Pour Pizza Crust
  • Stir-and-Pour Cinnamon Swirl Bread

Raise your hand if you love this Stir-and-Pour Bread and all the greatness it offers!!

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Whole Wheat Stir-and-Pour Dinner Rolls

November 12, 2015 by Laura 47 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

stir and pour rolls 1

The Stir-and-Pour Bread just keeps growing in all its amazing opportunities for easy baking.

First, we figured out that the concept of stirring together ingredients and pouring them into pans to make bread really does work.

Next, we experimented and learned that the recipe actually made a delicious variety of sandwich bread. We vowed to never knead dough again. (Well, not all of us vowed that. Maybe I’m the only one who vowed that. I guarantee that my kneading knowledge will be used less and less frequently from now on.)

Now, I am excited to share that by simply scooping the Stir-and-Pour dough into muffin cups, we can make dinner rolls!

Before

stir and pour rolls6

After

stir and pour rolls7

Voila

stir and pour rolls5

What did we ever do without this recipe?

Stir-and-Pour Dinner Rolls

Yum

4.8 from 5 reviews
Whole Wheat Stir-and-Pour Dinner Rolls
 
Save Print
Author: Laura
Serves: 20
Ingredients
  • 4 cups whole wheat flour (I use freshly ground hard white wheat)
  • 2 teaspoons active rise yeast
  • 2 Tablespoons sucanat or sugar or honey
  • 1 teaspoon sea salt
  • 1 egg (optional)
  • ¼ cup heavy cream (optional)
  • 2 cups warm water
Instructions
  1. Stir all ingredients together.
  2. Cover and allow it to sit for 30 minutes.
  3. Pour contents into buttered muffin tins or silicone muffin cups.
  4. Bake in a 350° for 20-25 minutes or until lightly browned.
  5. Serve right away.
3.4.3177

Can it get any easier?

Stir-and-Pour Dinner Roll Quick Tips

  • These Stir-and-Pour Dinner Rolls taste best fresh, right out of the oven. That means that while just about everything else on my holiday table will be made ahead of time and reheated while I put these rolls together about an hour before meal time.
  • Mix the dry ingredients the day before and set them aside for easy mixing as you prepare the rest of the meal.
  • A few hours before your meal, place a stick of butter on a plate to soften to serve with your rolls. You must butter these. It is a requirement.
  • The recipe makes 18-24 rolls, depending on how much dough you scoop into each muffin cup.

Whole Wheat Stir-and-Pour Dinner Rolls

If you’re interested in another real food dinner roll that I really love, you may want to check out these Whole Wheat Butterhorns. They do require kneading, but you can make them ahead and pull them out to bake right before meal time. Easy! You might also want to check out my No-Knead One Hour Dinner Rolls recipe. They are almost (but not quite) as easy as this Stir-and-Pour recipe. So many great options!

Other recipes in this series so far:

  • Make-Ahead Turkey
  • Stuffing Muffins
  • Cheesy Mashed Potatoes
  • Oh Good Gravy
  • Green Bean Casserole
  • How to Make Frozen Pies
  • Simple Whipped Sweet Potatoes
  • How to make Whipped Cream

Getting Ahead for the Holidays

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Simple Meals is here! It’s saving my brain (and many of yours too!). If you haven’t joined yet, now’s the time. Get all the details here!

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Easy No-Knead Whole Wheat Cinnamon Rolls For the Freezer ~ With Honey’d Orange Glaze!

September 13, 2015 by Laura 12 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

No-knead breads are THE WAY to go.

Cinnamon Roll with Orange Glaze

I’m not sure that my dearly missed, hard working grandma would be too pleased with me about this – but I’ve decided that kneading bread dough just isn’t my favorite thing. I mean, I’ll do it if I have to. But I’d rather stir ingredients, smile at the pile of dough (you know, for encouragement), then walk away.

This is how I found myself experimenting with my Whole Wheat Cinnamon Roll recipe. I had all the ingredients mixed together, but then I was like, “Really? Do I really have to knead this now? That just sounds soooo hard and time consuming.” (Really, Grandma. I know you lived through the Great Depression and fed nine children three meals a day from scratch with food that you grew or raised on your farm, that you worked from sun-up to sun-down in your teeny-tiny kitchen, and the only time you rested was to watch Judge Wapner after you turned 80. But do try to understand what I’m up against here.)

I figured that at the very worst, I’d have little hard cinnamon roll hockey pucks we could dunk in milk. So I did it. I walked away from my dough without kneading it.

It looked like this when I covered it up:

cin rolls 10

An hour later, it looked like this:

cin rolls2

Did it work, or did it work? 

Thus, my Whole Wheat Cinnamon Roll recipe is being turned into a No-Knead Whole Wheat Cinnamon Roll recipe because our lives are too full from all the hard work it takes to think about Grandma scrubbing all of the manure-crusted clothes on a wash-board.

What you see here is absolutely not a picture of me kneading the dough. It is simply me working a little flour into the dough after it rose so that I could roll it out without it sticking to the countertop.

cin rolls3

After I rolled it out, I spread melted butter over it and sprinkled a little sucanat and cinnamon over it.

cin rolls4

Then (like a boss) I rolled both ends until they met in the middle and separated the rolled dough with a knife. (Start on the outside, top and bottom, and roll them into the middle.)

cin rolls5cin rolls6

I then proceeded to cut individual rolls, making a huge mess in the process.

cin rolls7

My rolls went on a pan in a most unattractive way because I leave perfectionism up to the perfectionists. Do not poke fun. They can’t help how they look.

cin rolls8

I froze the dough rolls on the pan, then transferred the frozen rolls to a freezer bag for another day. I will use them when I am busy not having to pluck a chicken for our dinner.

cin rolls9

No-Knead Whole Wheat Cinnamon Rolls – for the freezer (or for directly into the oven)

Easy No-Knead Whole Wheat Cinnamon Rolls For the Freezer ~ With Honey'd Orange Glaze!
 
Save Print
Author: Laura
Serves: 15-18
Ingredients
  • 1 cup warm (but not hot!) water
  • 2 Tablespoons yeast (active dry)
  • 2 teaspoons honey
  • 2½ cups milk
  • ½ cup butter
  • ½ cup honey
  • 4 teaspoons sea salt
  • 7-8 cups whole wheat flour (I use freshly ground hard white wheat)
Instructions
  1. In a large bowl, mush the yeast and 2 teaspoons honey together with the warm water and set aside. It will begin to form bubbles soon.
  2. In the meantime, stir together milk, butter, ½ cup honey, and sea salt on the stove until the butter has melted and the mixture has reached 120°.
  3. If the temp exceeds this, allow it to cool before moving on.
  4. Pour the milk mixture into the bubbly yeast mixture and stir.
  5. Mix in flour, two cups at a time until a nice dough has formed.
  6. Do not knead. (There is no need.)
  7. Cover the dough and allow it to rise for at least one hour, or until you remember that you were making rolls.
  8. Prepare the innards:
  9. Ingredients for the “innards” of your cinnamon rolls: ½ cup melted butter, ½ cup sucanat or brown sugar, and ½ Tablespoon ground cinnamon
  10. On a well-floured surface, roll the dough to about ¼ inch thickness.
  11. Spread melted butter over the rolled dough.
  12. Sprinkle with sucanat, then cinnamon.
  13. Roll up the dough from the outsides of the "dough circle" as pictured above.
  14. Cut apart the two rolled lengths, then cut the dough into ½ inch thick rolls.
  15. Place the rolls side-by-side on a baking pan.
  16. Allow them to rest/rise for about 20 minutes, then bake the rolls in a 350° oven for about 25 minutes or until they are golden brown.
  17. Glaze and serve!
3.4.3177

Honey’d Orange GlazeYum

2 teaspoons orange juice concentrate
1/4 cup heavy cream
2 Tablespoons honey

Whisk ingredients together on the stove until smooth. Drizzle over baked cinnamon rolls.

To Freeze and Bake:

Place the prepared rolls about a 1/2 inch apart on a baking sheet. Freeze for about two hours, then transfer them to a freezer bag. Store in the freezer for up to two months.

To bake, place the desired number of frozen rolls on a baking pan. Cover and refrigerate overnight. (In the winter, I leave them on the countertop overnight.) Place the rolls into a cold oven, then turn the oven on to 350°. Bake as directed above, adding a few minutes of additional time as needed.

Easy No-Knead Whole Wheat Cinnamon Rolls for the Freezer with Honey'd Orange Glaze

These are deliciously easy, and mostly low in sugar! They kind of resemble those frozen orange rolls you can buy in the freezer section – except that these have a little bit of nutritional value and not nearly as much sugar, so we can all rejoice.

Are you a perfectionist? Did my frozen roll picture cause you to cringe? I’m just a “get the job done and move on” kind of girl…which basically means that I am a mess when I cook.

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