Easy Crusty Whole Wheat Italian Bread Recipe

This crusty chewy Whole Wheat Italian Bread is made with whole wheat flour, olive oil, and yeast, and ready in under three hours. Slicing through the thick crust reveals a perfectly tender and warm center. I always keep a loaf of this on my counter for quick sandwiches.

What I Learned Making This

Getting a good rise out of whole wheat flour can be tricky. I used to end up with dense, heavy loaves until I started mixing it with bread flour.

The extra gluten from the bread flour creates the structure needed for a proper crumb. Now, the dough stretches beautifully and springs up perfectly in the oven.

Whole Wheat Italian Bread Ingredients

• 1 1/2 cups warm water (110°F)
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tbsp honey
• 2 cups whole wheat flour
• 1 1/2 cups bread flour
• 2 tbsp olive oil
• 1 1/2 tsp salt

How To Make Whole Wheat Italian Bread

1. Activate the yeast: In a large bowl, whisk the warm water, yeast, and honey. Let it sit for 5 minutes until foamy.
2. Form the dough: Add the whole wheat flour, bread flour, olive oil, and salt. Mix until a shaggy dough forms.
3. Knead the dough: Turn it onto a floured surface and knead for 8-10 minutes until smooth and elastic.
4. First rise: Place the dough in an oiled bowl, cover, and let rise in a warm spot for 1 hour until doubled.
5. Shape the loaf: Punch the dough down, shape it into an oval loaf, and place on a parchment-lined baking sheet. Cover and let rise for 45 minutes.
6. Bake: Score the top of the loaf with a sharp knife. Bake at 400°F for 25-30 minutes until golden brown and sounding hollow when tapped.

Recipe Tips

• Check water temperature: Water that is too hot will kill the yeast, preventing your bread from rising.
• Use a mix of flours: 100 percent whole wheat bread can be very dense, so bread flour adds essential lightness.
• Create steam in the oven: Toss an ice cube on the floor of your oven when you put the bread in to create a crispier crust.

What To Serve With Whole Wheat Italian Bread

This hearty loaf is ideal for dipping into warm minestrone soup or a rich tomato sauce. It also holds up exceptionally well for thick deli meat sandwiches.

How To Store

Keep the baked bread in a paper bag at room temperature for up to 3 days to maintain the crust. For longer storage, slice the cooled loaf, wrap tightly in plastic, and freeze for up to 3 months.

FAQs

• Can I use only whole wheat flour? Yes, but the resulting loaf will be significantly denser and heavier. Mixing in bread or all-purpose flour yields the best texture.
• Why didn’t my bread rise? Your yeast might have been expired, or your water was too hot or too cold. Always check that the yeast gets foamy before adding the flour.
• Can I use instant yeast instead? You can swap instant yeast in a one-to-one ratio. You will not need to proof it in water first; just mix it directly with the dry ingredients.

Nutrition

• Calories: 150 kcal
• Total Fat: 2g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 290mg
• Total Carbohydrate: 28g
• Protein: 5g

Try More Recipes:

• Authentic Italian Bread Rolls Recipe
• Easy Italian Bread French Toast Bake Recipe
• Easy No Knead Italian Bread Dutch Oven Recipe

Whole Wheat Italian Bread

Recipe by Paula

Servings

12

servings

Prep time

20

minutes

Cooking time

3

hours 

50

minutes

Total time

4

hours 

10

minutes

Whole Wheat Italian Bread with crusty edges, hearty wheat flour, and olive oil, ready in under three hours for a great dinner side. Slicing into this warm loaf offers a satisfying crunch and a tender center.

Ingredients

• 1 1/2 cups warm water (110°F)

• 1 packet (2 1/4 tsp) active dry yeast

• 1 tbsp honey

• 2 cups whole wheat flour

• 1 1/2 cups bread flour

• 2 tbsp olive oil

• 1 1/2 tsp salt

Directions

• 1. Activate the yeast: In a large bowl, whisk the warm water, yeast, and honey. Let it sit for 5 minutes until foamy.
• 2. Form the dough: Add the whole wheat flour, bread flour, olive oil, and salt. Mix until a shaggy dough forms.
• 3. Knead the dough: Turn it onto a floured surface and knead for 8-10 minutes until smooth and elastic.
• 4. First rise: Place the dough in an oiled bowl, cover, and let rise in a warm spot for 1 hour until doubled.
• 5. Shape the loaf: Punch the dough down, shape it into an oval loaf, and place on a parchment-lined baking sheet. Cover and let rise for 45 minutes.
• 6. Bake: Score the top of the loaf with a sharp knife. Bake at 400°F for 25-30 minutes until golden brown and sounding hollow when tapped.