20 King Arthur Flour Whole Wheat Bread Recipes

For anyone who loves the wholesome goodness of whole wheat, King Arthur Flour’s recipes are a game changer. From fluffy sandwich bread to rustic artisan loaves, these 20 whole wheat bread recipes prove you don’t have to sacrifice flavor for nutrition. Ready to fill your kitchen with that warm, yeasty aroma? Let’s dive in!

Classic King Arthur Whole Wheat Sandwich Loaf

Lovely and nourishing, this whole wheat sandwich loaf from King Arthur Flour is a staple for any home baker seeking a tender, nutty bread with a soft crumb. The subtle sweetness of honey balances the earthy whole wheat, creating a versatile loaf ideal for everything from toast to hearty sandwiches.

Serving: 12 | Prep Time: 25 minutes | Cooking Time: 35 minutes

Ingredients

For the Dough

2 1/2 cups (300g) King Arthur Unbleached Whole Wheat Flour
1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour
2 1/4 teaspoons instant yeast (one packet)
1 1/2 teaspoons salt
1/4 cup (60g) honey
2 tablespoons (28g) unsalted butter, melted
1 1/4 cups (295g) lukewarm water (100-110°F)

Instructions

In a large bowl, whisk together the whole wheat flour, all-purpose flour, instant yeast, and salt.
In a separate measuring cup, combine the honey, melted butter, and lukewarm water. Stir until honey dissolves.

Pour the wet ingredients into the dry mixture and stir with a wooden spoon until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for 8-10 minutes by hand, or until smooth and elastic. (Tip: If kneading in a stand mixer, use the dough hook on medium speed for 6-7 minutes.)
Place the dough in a lightly greased bowl, cover with plastic wrap, and let rise in a warm, draft-free spot until doubled, about 1 to 1 1/2 hours. (Tip: An ideal temperature for rising is around 75-80°F; a turned-off oven with the light on works well.)

Gently deflate the dough and shape it into a loaf. Place it in a greased 8 1/2 x 4 1/2-inch loaf pan.
Cover loosely with greased plastic wrap and let rise again until the dough crowns about 1 inch above the rim of the pan, 45 to 60 minutes.
Near the end of the second rise, preheat the oven to 350°F (175°C).

Bake the loaf for 30 to 35 minutes, until the top is deep golden brown and the bread sounds hollow when tapped on the bottom. (Tip: For accuracy, check the internal temperature with an instant-read thermometer; it should reach 190°F.)
Remove the bread from the pan and transfer to a wire rack to cool completely before slicing, about 2 hours.

Slices of this loaf reveal a soft, tender crumb with a mild nuttiness from the whole wheat flour and a faint sweetness from honey. It holds up beautifully for sandwiches or shines simply toasted with butter. For best texture, enjoy within 2 days or freeze slices for later.

No-Knead King Arthur Whole Wheat Boule

Deeply satisfying and deceptively simple, this no-knead boule harnesses the nutty richness of King Arthur whole wheat flour, coaxing forth a complex flavor through a long, slow fermentation. The result is a rustic loaf with a crackling crust and an airy, tender crumb that feels both artisanal and achievable.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

For the Dough

3 cups (360g) King Arthur White Whole Wheat Flour
1 ½ cups (340g) cool water (70°F)
1 ½ teaspoons fine sea salt
¼ teaspoon instant yeast

Instructions

In a large bowl, whisk together the flour, salt, and yeast.

Add the cool water and stir with a wooden spoon until a shaggy, sticky dough forms. Tip: Use cool water to slow fermentation and develop flavor.
Cover the bowl tightly with plastic wrap and let rest at room temperature (68–72°F) for 12–18 hours, until the surface is bubbly and the dough has doubled in size.
Lightly flour a work surface and turn the dough out onto it. Using a bench scraper, fold the dough over itself 3–4 times to form a round. Tip: A bench scraper makes handling sticky dough effortless.

Transfer the dough seam-side down onto a piece of parchment paper. Cover with a clean kitchen towel and let rest for 30 minutes.
Meanwhile, place a Dutch oven (with lid) in the oven and preheat to 450°F for 30 minutes.
Carefully remove the hot Dutch oven. Lift the parchment paper with the dough into the pot. Score the top with a sharp knife or lame in a quick, confident slash. Tip: A swift slash prevents the blade from dragging the dough.

Cover and bake for 30 minutes. Remove the lid and bake an additional 15 minutes, until the crust is deep golden brown and the internal temperature reaches 205°F.
Transfer the boule to a wire rack and cool completely before slicing to set the crumb structure.

The crust crackles under pressure, revealing a tender, open crumb with pronounced wheat flavor. Slice thickly and toast to bring out notes of toasted nuts and honey, or serve alongside a hearty winter stew for a soulful meal.

King Arthur Whole Wheat Sourdough Boule

Just as the golden hour casts its glow, this King Arthur Whole Wheat Sourdough Boule emerges from the oven with a crust that crackles like autumn leaves. The tangy crumb, deeply fermented, offers a chewy texture that epitomizes artisan baking at home.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 50 minutes

Ingredients

For the Dough

1 cup (240g) active sourdough starter (100% hydration)
1.5 cups (355ml) water, at room temperature
3 cups (360g) King Arthur White Whole Wheat Flour
2 teaspoons fine sea salt

For Dusting

Additional whole wheat flour, for shaping and banneton

Instructions

In a large bowl, combine the sourdough starter and water, stirring until the starter is evenly dispersed. Tip: Use water at 70°F to 75°F for optimal fermentation activity.

Add the whole wheat flour and salt, then mix with a spatula until a shaggy dough forms. Cover the bowl with a damp towel and let rest for 30 minutes (autolyse).
Perform a series of stretch and folds: Wet your hands to prevent sticking, then grab one side of the dough, stretch it upward, and fold it over the center. Repeat for all four sides, completing one set. Cover and rest 30 minutes.
Repeat the stretch and fold process three more times at 30-minute intervals, for a total of four sets. After the final fold, let the dough bulk ferment at room temperature (about 70°F) for 4 to 6 hours, until it has nearly doubled in volume and appears bubbly.

Lightly dust a work surface with additional whole wheat flour. Turn out the dough and gently shape it into a round boule by folding the edges toward the center and flipping it seam-side down.
Dust a banneton or a bowl lined with a floured towel with more whole wheat flour. Place the dough seam-side up into the basket, cover, and refrigerate for 12 to 18 hours (overnight cold proof).
The next day, about 45 minutes before baking, preheat your oven to 500°F with a Dutch oven inside. Once hot, carefully transfer the dough onto a piece of parchment paper, score the top with a sharp knife, and lower it into the Dutch oven. Tip: For intense steam, add a few ice cubes between the parchment and the pot before covering.

Cover and bake at 500°F for 20 minutes, then reduce the temperature to 450°F, remove the lid, and continue baking for 25 to 30 minutes more, until the crust is deep golden brown and the internal temperature reaches 200°F.
Transfer the boule to a wire rack and cool completely before slicing—at least 2 hours. This ensures the crumb sets properly.

Dense yet remarkably airy, this whole wheat sourdough offers a tangy complexity and a satisfying chew that only long fermentation can achieve. Serve it slathered with cultured butter alongside a bowl of roasted tomato soup, or simply tear into it while still warm for an experience that celebrates the grain.

Honey Oat King Arthur Whole Wheat Bread

Baking a loaf of bread that marries the hearty wholesomeness of King Arthur whole wheat flour with the gentle sweetness of honey and the rustic texture of oats is a morning ritual worth savoring. This Honey Oat Whole Wheat Bread emerges from the oven with a tender crumb and a golden crust, perfect for breakfast tables or an afternoon snack.

Serving: 10 | Prep Time: 20 minutes | Cooking Time: 35 minutes

Ingredients

For the Dough

2 cups King Arthur whole wheat flour
1 cup all-purpose flour
1 packet (2 1/4 tsp) active dry yeast
1 cup warm water (110°F)
1/4 cup honey
2 tablespoons unsalted butter, melted
1 teaspoon fine sea salt

For the Topping

2 tablespoons rolled oats
1 tablespoon honey, for brushing

Instructions

In a small bowl, combine the warm water (110°F) with the active dry yeast and a pinch of sugar (from the honey if desired). Let stand until foamy, about 5 minutes. (Tip: Water that is too hot will kill the yeast; keep it between 105°F and 115°F.)

In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, and salt.
Add the yeast mixture, honey, and melted butter to the dry ingredients. Stir with a wooden spoon until a shaggy dough forms. (Tip: For a softer crumb, you can substitute 1/4 cup warm milk for 1/4 cup of the water.)
Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes, until smooth and elastic. The dough should feel slightly tacky but not sticky; add flour only if necessary. (Tip: Proper kneading develops gluten, giving the bread structure and a chewy texture.)

Place the dough in a greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm, draft-free area until doubled in size, about 1 hour.
Punch down the dough to release air. Shape it into a loaf by folding the edges inward and rolling tightly. Place seam-side down in a greased 9×5-inch loaf pan.
Brush the top of the loaf with the remaining honey, then sprinkle the rolled oats evenly over the surface. Cover loosely and let rise again until doubled, about 30 minutes.

Preheat the oven to 350°F. Bake the bread for 35 minutes, until golden brown and the internal temperature reaches 190°F on an instant-read thermometer. (Tip: Tent with foil halfway through if the top browns too quickly.)
Remove from the oven and let the bread cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing.

Kissed with honey and topped with oats, this bread delivers a delicate sweetness with every slice. Toast it lightly and spread with butter for a sublime breakfast, or use it for a sophisticated honey-oat French toast that elevates any brunch table.

King Arthur Seeded Multigrain Whole Wheat Bread

Lovingly crafted with a blend of nutty seeds and hearty whole wheat, this bread offers a wholesome depth that transforms any meal into a rustic celebration. Each slice reveals a tender crumb and a satisfying crunch, making it a staple for health-conscious bakers.

Serving: 1 | Prep Time: 20 minutes | Cooking Time: 35 minutes

Ingredients

For the dough

1 cup King Arthur whole wheat flour
1 cup King Arthur bread flour
2 tablespoons honey
1 1/4 teaspoons salt
2 1/4 teaspoons instant yeast
1 cup warm water (105-110°F)
2 tablespoons unsalted butter, softened

For the seed topping

2 tablespoons mixed seeds (sunflower, sesame, poppy, flax)
1 tablespoon rolled oats

Instructions

In a large bowl, combine whole wheat flour, bread flour, and instant yeast. Whisk to combine.

In a separate bowl, dissolve honey in warm water. Add to dry ingredients along with softened butter and salt.
Mix until a shaggy dough forms. Tip: Use a Danish dough whisk for easier mixing and less sticking.
Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should pass the windowpane test—stretch a small piece without tearing.

Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm spot until doubled in volume, about 1 to 1.5 hours.
Punch down the dough to release air, then shape into a loaf and place seam-side down in a greased 9×5-inch loaf pan.
Brush the top with water and sprinkle mixed seeds and rolled oats evenly over the surface.

Cover loosely and let rise until the dough crests about 1 inch above the rim of the pan, approximately 45 minutes.
Preheat oven to 350°F. Bake for 35-40 minutes, until the top is deep golden brown and the internal temperature reaches 190°F on an instant-read thermometer.
Let the bread cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before slicing.

Once cooled, each slice offers a nutty aroma and a tender, hearty crumb. Enjoy it toasted with butter for a satisfying breakfast, or as the base for a robust sandwich layered with avocado and sprouts. This bread freezes beautifully, so you can always have a slice of wholesome goodness on hand.

Cinnamon Swirl King Arthur Whole Wheat Loaf

Heralding a new era of wholesome baking, this Cinnamon Swirl King Arthur Whole Wheat Loaf marries the nutty depth of whole wheat with a fragrant cinnamon ribbon. Each slice unveils a tender crumb and a beautifully coiled heart of spiced sweetness—perfect for breakfast or an afternoon treat.

Serving: 8 | Prep Time: 25 minutes | Cooking Time: 35 minutes

Ingredients

For the Dough

2 1/2 cups King Arthur White Whole Wheat Flour
1 packet (2 1/4 tsp) instant yeast
1 tsp salt
1/4 cup honey
1/4 cup unsalted butter, melted
3/4 cup warm milk (110°F)

For the Cinnamon Swirl

1/4 cup granulated sugar
1 tbsp ground cinnamon
2 tbsp unsalted butter, softened

Instructions

In a large bowl, whisk together the flour, instant yeast, and salt.
In a separate small bowl, combine the warm milk, melted butter, and honey.
Pour the wet ingredients into the dry and stir until a shaggy dough forms. (Tip: For best results, use milk at 110°F to activate the yeast without killing it.)

Turn the dough onto a lightly floured surface and knead for 8 minutes until smooth and elastic.
Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size. (Tip: To create a warm environment, preheat your oven to 200°F, then turn it off and place the bowl inside.)
While the dough rises, mix the sugar and cinnamon for the swirl in a small bowl.

After rising, punch down the dough and roll it out on a floured surface into a 9×12-inch rectangle.
Spread the softened butter evenly over the dough, leaving a 1/2-inch border. (Tip: Softened butter spreads more easily than melted and prevents the sugar from dissolving.)
Sprinkle the cinnamon-sugar mixture over the butter.
Starting from a short end, tightly roll the dough into a log, pinching the seam to seal.

Place the loaf seam-side down in a greased 9×5-inch loaf pan.
Cover and let rise again for 30-45 minutes until puffy.
Preheat the oven to 350°F.
Bake for 35 minutes, until golden brown and the internal temperature reaches 190°F.

Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Moist and tender, each slice reveals a perfect spiral of cinnamon against the hearty whole wheat crumb. Spread with a pat of salted butter or a drizzle of cream cheese glaze for an extra indulgence. Morning toast never tasted so refined.

Quick King Arthur Whole Wheat Beer Bread

With its rustic charm and heartwarming aroma, this Quick King Arthur Whole Wheat Beer Bread is the epitome of no-fuss baking. The whole wheat flour adds a nutty depth, while a simple beer leavening creates a tender crumb with minimal effort.

Serving: 8 | Prep Time: 10 minutes | Cooking Time: 55 minutes

Ingredients

Dry Ingredients

3 cups King Arthur whole wheat flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup granulated sugar

Wet Ingredients

1 (12-ounce) can beer (lager or ale)
1/4 cup unsalted butter, melted

Instructions

Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
In a large bowl, whisk together the whole wheat flour, baking powder, salt, and sugar. Tip: Whisking aerates the flour for a lighter crumb.
Pour the beer into the dry ingredients and stir with a wooden spoon until just combined. Tip: Overmixing can make the bread tough; stop as soon as no dry streaks remain.

Transfer the batter to the prepared loaf pan and spread it evenly.
Pour the melted butter evenly over the top of the batter. Tip: Tilt the pan gently to coat the entire surface—this creates a deliciously crisp crust.
Bake for 50–55 minutes until golden brown and a toothpick inserted into the center comes out clean.

Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Yielding a tender crumb with a crisp, buttery crust, this loaf is wonderfully versatile—try folding in fresh rosemary or shredded cheddar for extra flavor. Slice it thick and serve alongside a bowl of chili or slathered with honey butter for a simple yet satisfying treat.

King Arthur Whole Wheat Dinner Rolls

Soft, buttery, and enriched with the nutty flavor of whole wheat, these dinner rolls are a testament to the warmth of home baking. King Arthur whole wheat flour lends a tender crumb and wholesome character that pairs beautifully with any meal.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 22 minutes

Ingredients

For the dough

2 1/4 teaspoons (1 packet) active dry yeast
1 cup warm milk (110°F)
3 tablespoons granulated sugar
1 teaspoon salt
1/4 cup unsalted butter, softened
1 large egg
3 cups King Arthur whole wheat flour, plus more for dusting

For brushing

2 tablespoons unsalted butter, melted

Instructions

In a small bowl, combine the yeast with 1/4 cup of the warm milk and a pinch of the sugar; let stand for 5-10 minutes until foamy. This ensures your yeast is active.

In a large bowl, whisk together the remaining 3/4 cup warm milk, the remaining sugar, salt, softened butter, egg, and the yeast mixture.
Add 2 cups of the whole wheat flour and beat with a wooden spoon until smooth. The dough will be sticky.
Gradually add the remaining 1 cup flour, stirring until a soft dough forms. You may need to use your hands.

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Add only minimal flour to prevent sticking—over-flouring makes rolls dense.
Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 to 1.5 hours, until doubled in size.
Punch down the dough and divide it into 12 equal pieces. Shape each into a smooth ball by tucking the edges under.

Place the rolls in a greased 9×13-inch baking pan, spacing them evenly. Cover and let rise for 30-45 minutes until puffy.
Preheat your oven to 375°F during the last 15 minutes of rising.
Brush the tops of the rolls gently with half of the melted butter.

Bake for 20-25 minutes, until golden brown and the internal temperature reaches 190°F. Rotate the pan halfway through for even browning.
Remove from oven and brush with the remaining melted butter for a glossy finish. Let cool in the pan for 5 minutes, then transfer to a wire rack.

Perfectly pillowy and golden, these rolls offer a delicate balance of hearty whole grain and rich butter. Serve them warm alongside a hearty stew or simply slathered with honey butter for an irresistible treat.

King Arthur Whole Wheat Focaccia

Perfect for a rustic dinner or an elegant appetizer, this King Arthur Whole Wheat Focaccia boasts a tender crumb and a beautifully crisp, olive oil–browned crust. The nutty depth of whole wheat flour is elevated by a generous herb topping, making every bite a savory delight.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

For the Dough

2 1/4 teaspoons active dry yeast (one packet)
1 1/4 cups warm water (110°F)
1 teaspoon honey
3 cups King Arthur whole wheat flour
1 1/2 teaspoons kosher salt
1/4 cup extra-virgin olive oil, plus more for the bowl and pan

For the Topping

2 tablespoons extra-virgin olive oil
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme leaves
1/2 teaspoon flaky sea salt (such as Maldon)

Instructions

In a small bowl, combine the active dry yeast, warm water (110°F), and honey. Let stand for 5 to 10 minutes until frothy—this confirms the yeast is active.
In a large mixing bowl, whisk together the whole wheat flour and kosher salt. Make a well in the center and pour in the yeast mixture and 1/4 cup olive oil.
Stir with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface. Knead for 8 to 10 minutes until smooth and elastic. Tip: Whole wheat dough may feel slightly tacky; resist adding too much flour—a light oiling of your hands helps prevent sticking.

Lightly oil a clean bowl, place the dough inside, and turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm, draft-free spot until doubled in size, about 1 to 1 1/2 hours.
Generously coat a 9×13-inch baking pan with olive oil. Transfer the risen dough to the pan and gently stretch it to fit the edges. If the dough resists, let it rest for 5 minutes before stretching again.
Cover the pan with a towel and let the dough rise for another 30 minutes. Meanwhile, preheat your oven to 425°F.

After the second rise, use your fingertips to press deep dimples all over the dough, making sure to reach the bottom of the pan. This creates the classic focaccia texture.
In a small bowl, mix the topping olive oil, rosemary, and thyme. Drizzle evenly over the dough, letting the oil pool in the dimples. Sprinkle with flaky sea salt. Tip: For extra flavor, gently press the herbs into the dough so they don't burn.
Bake on the middle rack for 20 to 25 minutes, until the top is deep golden brown and the bottom sounds hollow when tapped. Tip: Rotate the pan halfway through for even browning.

Let the focaccia cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Serve this focaccia warm, perhaps alongside a bowl of olive oil for dipping. The crackling crust gives way to an airy, tender interior with a subtle wheaty sweetness—each dimple a tiny pool of herby oil. It’s equally sublime torn into pieces for a party or sliced for a sandwich base.

King Arthur Whole Wheat Pizza Dough

A beautifully chewy crust with a nutty whole grain depth, this King Arthur whole wheat pizza dough is a revelation for home bakers. It requires minimal effort but yields a professional-quality base that's both wholesome and delicious.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

For the Dough

2 cups King Arthur white whole wheat flour
1 cup warm water (110°F)
2 1/4 teaspoons instant yeast
1 teaspoon salt
2 tablespoons olive oil

For Dusting and Baking

Cornmeal, for dusting the baking sheet

Instructions

In a large bowl, whisk together the whole wheat flour, yeast, and salt.
Add the warm water and olive oil. Mix with a wooden spoon until a shaggy dough forms. Tip: Ensure water is 110°F; too hot kills yeast, too cold slows activation.

Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Tip: Whole wheat dough benefits from a shorter knead to preserve tenderness.
Place dough in an oiled bowl, cover with a clean towel, and let rise in a warm spot for 20 minutes. Tip: Use the oven with light on for a draft-free environment.
Preheat the oven to 500°F with a pizza stone or inverted baking sheet inside.

Dust a piece of parchment paper with cornmeal and stretch the dough into a 12-inch circle. Tip: Let the dough rest for 5 minutes if it resists stretching.
Transfer the stretched dough (with parchment) onto the preheated stone or sheet.
Bake for 12-15 minutes until the crust is golden brown and crisp on the bottom.

Remove and let cool slightly before topping or slicing.

Each bite delivers a satisfying chew with the nutty richness of whole wheat, perfectly complemented by your favorite toppings. This dough holds up beautifully, offering a rustic, artisanal crust right from your home oven.

King Arthur Whole Wheat English Muffins

A beautifully bronzed English muffin, with its signature craggy interior and golden crust, begins with the wholesome depth of King Arthur whole wheat flour. These griddle-cooked muffins offer a nutty, satisfying heartiness that elevates the breakfast table with every toasted bite.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 8 minutes

Ingredients

For the Dough

2 cups King Arthur whole wheat flour
1 cup all-purpose flour
1 cup warm milk (110°F)
2 tablespoons unsalted butter, melted
1 packet (2 1/4 teaspoons) instant yeast
1 tablespoon granulated sugar
1 teaspoon salt

For Dusting and Cooking

Cornmeal or semolina, for dusting
Butter, for the griddle

Instructions

In a large bowl, whisk together the whole wheat flour, all-purpose flour, sugar, salt, and instant yeast.
Add the warm milk and melted butter; stir with a wooden spoon until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for about 8 minutes until smooth and elastic. Tip: If the dough feels sticky, sprinkle with a little extra flour, but avoid adding too much—whole wheat dough should remain slightly tacky for the best texture.

Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size, about 1 to 1.5 hours.
Punch down the dough, then roll it out to 1/2-inch thickness on a surface generously dusted with cornmeal. Tip: Using cornmeal not only prevents sticking but also creates that delightful gritty crust that defines English muffins.
Cut into rounds using a 3-inch cutter or a glass. Recoil scraps gently and cut again to avoid overworking the dough.

Place the rounds on a baking sheet dusted with cornmeal, cover loosely with a clean kitchen towel, and let rest for 20 minutes.
Meanwhile, preheat a griddle or heavy skillet over medium-low heat. Lightly grease with butter.
Cook the muffins for about 7 minutes per side, until deep golden brown and cooked through; the internal temperature should reach 200°F. Tip: Resist the urge to press down on the muffins while cooking—this keeps the crumb airy and creates those prized nooks and crannies.

Transfer to a wire rack to cool completely before splitting with a fork to expose the craggly interior. Do not use a knife, which would compress the crumb.

The result is a muffin with a crisp, buttery crust and a tender, honeycomb-like crumb that eagerly catches pools of melted butter and rivulets of honey. Toast them until deeply bronzed to amplify the nutty whole wheat flavor, then serve alongside fresh fruit or a fried egg for an elevated, satisfying breakfast.

King Arthur Whole Wheat Banana Quick Bread

Lovingly crafted with King Arthur whole wheat flour, this banana quick bread delivers a tender, moist crumb and a naturally sweet flavor that feels both wholesome and indulgent. Perfect for breakfast on the go or a cozy afternoon snack, it's a delightful way to use overripe bananas.

Serving: 10 | Prep Time: 15 minutes | Cooking Time: 55 minutes

Ingredients

Dry Ingredients

1 3/4 cups King Arthur whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon

Wet Ingredients

3 large ripe bananas, mashed (about 1 1/2 cups)
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1/3 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract

Instructions

Preheat oven to 350°F. Grease a 9×5-inch loaf pan with butter or nonstick spray.
In a medium bowl, whisk together the whole wheat flour, baking soda, salt, and cinnamon. (Tip: Whisking aerates the flour, ensuring a lighter texture.)

In a large bowl, mash the bananas with a fork until smooth; a few lumps are fine.
To the bananas, add the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla. Whisk until fully combined.
Pour the dry ingredients into the wet mixture. Stir with a rubber spatula until just moistened—do not overmix. (Tip: Overmixing develops gluten, making the bread tough. A few streaks of flour are okay.)

Scrape the batter into the prepared pan and smooth the top with the spatula.
Bake for 55 to 60 minutes, until a toothpick inserted in the center comes out clean. (Tip: If the top browns too quickly, tent loosely with foil after 30 minutes.)
Let the bread cool in the pan on a wire rack for 10 minutes, then turn out onto the rack to cool completely. (Tip: For extra moistness, wrap the cooled loaf tightly in plastic wrap and let it rest overnight.)

Just one slice reveals a tender crumb and deep banana flavor, anchored by the nutty wholesomeness of King Arthur whole wheat flour. For a special treat, toast a thick slice and spread with salted butter or a dollop of Greek yogurt and honey.

King Arthur Whole Wheat Potato Bread

Baking this King Arthur Whole Wheat Potato Bread transforms your kitchen into a haven of earthy, comforting aromas. The addition of mashed potato yields an exceptionally tender crumb, while the whole wheat flour lends a nutty depth that elevates every slice.

Serving: 1 | Prep Time: 25 minutes | Cooking Time: 35 minutes

Ingredients

For the Dough

1 medium Yukon Gold potato (about 6 oz), peeled and cubed
1 cup water
2 1/4 teaspoons active dry yeast (1 packet)
1/4 cup warm water (110°F)
1/2 cup whole milk, warmed to 110°F
3 tablespoons unsalted butter, melted
2 tablespoons honey
1 1/2 teaspoons salt
2 3/4 cups King Arthur whole wheat flour, plus more for dusting
1/2 cup unbleached all-purpose flour
1 large egg, lightly beaten (for egg wash)

Instructions

Place the cubed potato in a small saucepan with 1 cup water; bring to a boil and cook until fork-tender, about 12 minutes. Reserve 1/2 cup of the cooking water, then drain the potato.
Mash the potato until smooth; measure 1/2 cup mashed potato and set aside to cool to room temperature.
In a small bowl, dissolve the yeast in 1/4 cup warm water (110°F) and let stand until foamy, about 5 minutes.
In a large mixing bowl, combine the cooled mashed potato, reserved potato water, warmed milk, melted butter, honey, and salt. Stir until smooth.
Add the yeast mixture and stir to combine.
In a separate bowl, whisk together the whole wheat flour and all-purpose flour. Gradually add the flour mixture to the potato mixture, stirring with a wooden spoon until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. If the dough is too sticky, add additional whole wheat flour 1 tablespoon at a time. Tip: For a softer crumb, avoid adding too much flour; the dough should be tacky but not sticky.
Place the dough in a lightly greased bowl, turn to coat, cover with plastic wrap, and let rise in a warm, draft-free place until doubled in size, about 1 hour. Tip: An ideal proofing temperature is around 80°F; if your kitchen is cool, place the bowl in the oven with the light on.
Punch down the dough and turn it out onto a floured surface. Shape into a loaf by flattening into a rectangle, rolling tightly from the short end, and pinching the seam. Tuck the ends under and place seam-side down into a greased 9×5-inch loaf pan.
Cover loosely with greased plastic wrap and let rise until the dough crests about 1 inch above the pan rim, about 45 minutes. Tip: To test if it's ready, gently press the dough; it should spring back slowly.
Preheat the oven to 375°F. Brush the top of the loaf with the beaten egg wash for a glossy, golden crust.
Bake for 30-35 minutes, until the loaf is deep golden brown and sounds hollow when tapped on the bottom. If the top browns too quickly, tent loosely with foil during the last 10 minutes. Internal temperature should reach 190°F.
Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Outstandingly soft and fragrant, this bread offers a rustic yet refined slice that pairs beautifully with salted butter or a drizzle of olive oil. For a creative twist, serve it alongside a sharp cheddar and apple chutney for a harvest-inspired open-faced sandwich.

King Arthur Whole Wheat Raisin Cinnamon Loaf

Ours is a loaf that marries the nutty richness of King Arthur whole wheat flour with the nostalgic sweetness of plump raisins and aromatic cinnamon, creating a breakfast bread that feels both wholesome and indulgent. Each slice offers a tender crumb and a delicate spice warmth, perfect for toasting or savoring on its own.

Serving: 8 | Prep Time: 25 minutes | Cooking Time: 35 minutes

Ingredients

For the Dough

3/4 cup warm milk (110°F)
2 1/4 teaspoons active dry yeast (1 packet)
1/4 cup granulated sugar
1 large egg, at room temperature
2 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract
1 1/2 cups King Arthur whole wheat flour
1 cup all-purpose flour (plus more for dusting)
1/2 teaspoon salt

For the Filling and Topping

1/4 cup granulated sugar
2 teaspoons ground cinnamon
1 cup raisins
1 tablespoon unsalted butter, melted (for brushing)
1 large egg, beaten with 1 tablespoon water (for egg wash)

Instructions

In a large bowl, combine warm milk (110°F) and active dry yeast; let stand for 5 minutes until frothy. (Tip: Milk should be warm to the touch but not hot—temperatures above 130°F can kill the yeast.)
Add 1/4 cup sugar, egg, melted butter, and vanilla extract; whisk until smooth.
In a separate bowl, whisk together King Arthur whole wheat flour, all-purpose flour, and salt. Gradually add the flour mixture to the wet ingredients, stirring with a wooden spoon until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. (Tip: The dough will be slightly tacky but not sticky; add more all-purpose flour only if necessary, 1 tablespoon at a time.)
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm, draft-free place for 1 hour, or until doubled in size.
Meanwhile, prepare the filling: mix 1/4 cup sugar with 2 teaspoons cinnamon in a small bowl. Set raisins aside.
Punch down the risen dough and roll it out on a floured surface into a 10×14-inch rectangle. Brush the surface with 1 tablespoon melted butter.
Sprinkle the cinnamon-sugar mixture evenly over the buttered dough, leaving a 1/2-inch border on all sides. Scatter raisins over the top.
Starting from one short end, tightly roll the dough into a log; pinch the seam and ends to seal.
Transfer the log, seam-side down, to a greased 9×5-inch loaf pan. Cover loosely with plastic wrap and let rise again for 40–50 minutes until the dough crests above the pan rim.
Preheat the oven to 350°F. Brush the risen loaf gently with egg wash. (Tip: Use a light hand to avoid deflating the dough; a pastry brush works best.)
Bake for 35–40 minutes, until the loaf is deep golden brown and sounds hollow when tapped on the bottom. (Tip: If the top browns too quickly, tent loosely with foil after 25 minutes.)
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Yielding a tender crumb with a subtle nuttiness from the whole wheat flour, this loaf is studded with juicy raisins and swirled with cinnamon in every bite. Toast a slice and slather it with salted butter for a cozy morning treat, or simply enjoy it as is with a cup of coffee—it's a versatile staple that elevates any breakfast table.

King Arthur Whole Wheat Bagels

A bagel of distinction begins with the finest ingredients and a technique that transforms simple flour and water into a chewy, golden orb. This King Arthur whole wheat version honors tradition while embracing wholesome grains, delivering a dense, satisfying texture that begs to be split, toasted, and slathered with cream cheese or lox.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 20 minutes

Ingredients

For the Dough

1 ½ cups warm water (110°F)
2 ¼ teaspoons active dry yeast (1 packet)
1 tablespoon honey
3 ½ cups King Arthur whole wheat flour
2 teaspoons salt
1 tablespoon vital wheat gluten

For Boiling

2 quarts water
2 tablespoons honey

Optional Toppings

Sesame seeds for sprinkling
Poppy seeds for sprinkling

Instructions

In a small bowl, combine the warm water and honey. Sprinkle the yeast over the surface and let stand for 5 minutes until foamy. (Tip: Water temperature is critical—too hot kills yeast, too cold stalls activation.)
In a large bowl, whisk together the whole wheat flour, salt, and vital wheat gluten. Pour in the yeast mixture and stir with a wooden spoon until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. (Tip: Add flour sparingly; whole wheat dough should remain slightly tacky for best texture.)
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot for 1 hour, until doubled in size.
Punch down the dough and divide into 8 equal pieces (about 100 grams each). Shape each piece into a smooth ball, then poke a hole through the center with your thumb and gently stretch to form a ring about 1 ½ inches wide.
Place shaped bagels on a parchment-lined baking sheet, cover with a damp cloth, and rest for 20 minutes. (Tip: This short proof ensures a denser crumb.)
Preheat the oven to 425°F. Bring 2 quarts of water with 2 tablespoons honey to a gentle boil in a large pot.
Drop 2–3 bagels into the boiling water and boil for 1 minute per side. Use a slotted spoon to transfer them to a rack to drain briefly.
If using toppings, immediately sprinkle the boiled bagels with sesame or poppy seeds while still wet.
Place the boiled bagels on a parchment-lined baking sheet and bake for 18–20 minutes, rotating halfway, until deep golden brown and the internal temperature reaches 190°F.
Transfer to a wire rack and let cool completely before slicing.

Your first bite reveals a crust that crackles under the tooth, yielding to a chewy, tender interior with the nutty warmth of whole wheat. These bagels are at their peak when split, toasted until the edges crisp, and piled high with smoked salmon, capers, and a smear of dill cream cheese.

King Arthur Whole Wheat Pretzels

A beautifully bronzed pretzel with a chewy interior and a satisfying salty crunch, these whole wheat pretzels from King Arthur Flour are a refined twist on a classic snack. Made with white whole wheat flour for a lighter texture, they are perfect for any gathering or a quiet afternoon treat.

Serving: 8 | Prep Time: 25 minutes | Cooking Time: 15 minutes

Ingredients

For the Dough

1 1/2 cups (340g) warm water (110°F)
1 tablespoon (12g) sugar
2 teaspoons (6g) instant yeast
1 teaspoon (6g) salt
2 tablespoons (28g) unsalted butter, melted
3 1/4 cups (390g) King Arthur White Whole Wheat Flour

For the Baking Soda Bath

6 cups (1415g) water
1/4 cup (72g) baking soda

For the Topping

1 large egg, beaten with 1 tablespoon water
1 to 2 tablespoons coarse sea salt (such as pretzel salt)

Instructions

In a large bowl, combine the warm water, sugar, and instant yeast. Let stand for 5 minutes until foamy—this confirms your yeast is active.
Add the salt, melted butter, and white whole wheat flour. Stir with a dough whisk or wooden spoon until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for 6 to 8 minutes until smooth and elastic. The dough should be slightly tacky but not sticky—add a tablespoon more flour if needed.
Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 45 minutes, or until nearly doubled in size.
Meanwhile, preheat your oven to 450°F and line two baking sheets with parchment paper. Bring 6 cups of water to a boil in a wide pot, then carefully stir in the baking soda (it will foam up).
Divide the dough into 8 equal pieces (about 100g each). Roll each piece into a 20-inch rope, then twist into a classic pretzel shape.
Using a slotted spatula, gently lower each pretzel into the boiling baking soda bath for 30 seconds per side. This step gives the pretzels their signature deep brown crust.
Transfer the boiled pretzels to the prepared baking sheets, spacing them 2 inches apart. Brush each with the egg wash and sprinkle generously with coarse sea salt.
Bake for 12 to 15 minutes, rotating the pans halfway through, until the pretzels are a rich mahogany brown and the internal temperature reaches 200°F.
Let cool on the pans for 5 minutes, then transfer to a wire rack. Serve warm for the best textural contrast—crisp outside, tender inside.

Dusted with flaky sea salt and delightfully chewy, these whole wheat pretzels are wonderful on their own or served with a tangy mustard dip. The deeper, nuttier flavor from the whole grain adds unexpected sophistication to a beloved comfort food.

King Arthur Whole Wheat Flatbread (Vegan)

Yearning for a wholesome, tender flatbread that's surprisingly simple to make? This vegan whole wheat version, crafted with King Arthur flour, delivers a delicate chew and nutty warmth perfect for any meal.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Flatbread Dough

2 cups King Arthur whole wheat flour
1 teaspoon salt
1 teaspoon baking powder
3/4 cup water
2 tablespoons olive oil

For Cooking

1 tablespoon olive oil (for griddle)

Instructions

In a large bowl, whisk together the King Arthur whole wheat flour, salt, and baking powder until evenly combined.
Add the water and 2 tablespoons olive oil to the dry ingredients. Stir with a wooden spoon until a shaggy dough forms.
Turn the dough out onto a lightly floured surface. Knead gently for 1 minute, just until smooth—overworking will make the flatbreads tough. Tip: A soft, slightly tacky dough is ideal; add a teaspoon of flour if too sticky.
Cover the dough with a clean kitchen towel and let it rest for 10 minutes. This relaxes the gluten, ensuring tender flatbreads.
Divide the dough into 8 equal pieces. Roll each piece into a ball, then flatten into a disc. Using a rolling pin, roll each disc into a 5- to 6-inch circle, about 1/8 inch thick. Tip: Keep unused discs covered to prevent drying.
Heat a large cast-iron skillet or griddle over medium-high heat. Lightly brush the surface with the remaining 1 tablespoon olive oil. Tip: A hot griddle (about 400°F) ensures quick cooking and soft interiors.
Cook one flatbread at a time for 1 to 2 minutes, until bubbles form on the surface and the bottom is golden brown with dark spots. Flip and cook the other side for another 1 to 2 minutes. Adjust heat if browning too quickly.
Transfer cooked flatbreads to a plate and cover with a clean towel to retain steam and softness. Repeat with remaining dough.

A wonderfully pliable yet sturdy flatbread, it pairs beautifully with hummus, stews, or as a wrap. The subtle nuttiness from the whole wheat flour shines through, offering a wholesome twist on a classic staple.

King Arthur Whole Wheat Hearth Loaf (No Added Sugar)

With its rustic crust and tender crumb, this whole wheat hearth loaf embodies the artistry of artisan bread. The absence of sugar lets the nutty, earthy flavor of King Arthur whole wheat flour shine, creating a loaf that is both wholesome and satisfying.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 35 minutes

Ingredients

For the Dough

3 cups King Arthur whole wheat flour
1 1/2 cups warm water (105-115°F)
1 1/2 teaspoons salt
1 teaspoon instant yeast

For Shaping and Baking

Cornmeal or additional flour for dusting
1 cup hot water (for steam)

Instructions

In a large bowl, whisk together 3 cups whole wheat flour, 1 1/2 teaspoons salt, and 1 teaspoon instant yeast. Tip: Using instant yeast eliminates the need for proofing, saving time.
Add 1 1/2 cups warm water (105-115°F) and stir with a wooden spoon until a shaggy dough forms. The water temperature is crucial for activating the yeast without killing it.
Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Tip: Proper gluten development is essential; the dough should spring back when pressed.
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size, about 1 to 1 1/2 hours.
Punch down the dough gently and turn it out onto a floured surface. Shape it into a round or oval loaf, tucking the edges underneath to create surface tension.
Place the shaped loaf on a parchment-lined baking sheet dusted with cornmeal. Cover with a damp towel and let rise for 45 minutes, until puffy but not doubled.
Preheat the oven to 425°F with a cast iron skillet or baking stone on the bottom rack. This ensures a crisp crust.
Using a sharp knife or lame, slash the top of the loaf with 3-4 deep cuts. Carefully pour 1 cup hot water into the hot skillet to create steam, then quickly close the oven door.
Bake for 30-35 minutes, until the loaf is deep golden brown and sounds hollow when tapped. For accuracy, check that the internal temperature reaches 190°F. Tip: A digital thermometer is your best friend for perfectly baked bread.
Transfer the loaf to a wire rack and cool completely, at least 1 hour, before slicing. This allows the crumb to set properly.

Versatile and hearty, this loaf pairs beautifully with soups, stews, or simply toasted with a pat of butter. Its nutty aroma and satisfying chew make it a staple that elevates any meal.

King Arthur Whole Wheat Enriched Milk Bread (contains dairy)

Just as the comforting aroma of freshly baked bread fills the kitchen, this King Arthur Whole Wheat Enriched Milk Bread promises a tender crumb and a golden crust. It's a loaf that elevates the everyday with its rich, dairy-enriched flavor.

Serving: 1 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

For the Dough

1/2 cup warm milk (110°F)
2 1/4 teaspoons active dry yeast
1/4 cup honey
1 large egg, at room temperature
1/4 cup unsalted butter, melted and cooled slightly
1 teaspoon salt
2 3/4 cups King Arthur whole wheat flour, plus extra for kneading

For the Glaze

1 tablespoon milk

Instructions

In a small bowl, combine the warm milk and honey, then sprinkle the yeast over the top. Let stand for 5–10 minutes until foamy—this ensures your yeast is active. (Tip: Milk should be between 105–115°F; too hot will kill the yeast.)
In a large mixing bowl, whisk together the egg, melted butter, and salt. Add the yeast mixture and stir to combine.
Add the whole wheat flour one cup at a time, mixing with a dough hook or wooden spoon until a shaggy dough forms. Turn onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. (Tip: Resist adding too much additional flour; the dough should remain slightly tacky for a tender crumb.)
Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm spot until doubled in bulk—about 1 to 1.5 hours. (Tip: The ideal temperature for rising is around 75–80°F; a turned-off oven with the light on works well.)
Punch down the dough, shape into a loaf, and place in a greased 9×5-inch loaf pan. Cover and let rise again until the dough crests about 1 inch above the pan rim, 45–60 minutes.
Preheat the oven to 350°F. Gently brush the top of the loaf with the 1 tablespoon milk for a glossy, golden crust.
Bake for 35–40 minutes, until deep golden brown and the loaf sounds hollow when tapped. For precision, an instant-read thermometer inserted into the center should read 190°F. (Tip: If the top browns too quickly, tent loosely with foil during the last 10 minutes.)
Remove from the oven and cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Once cooled, slice into this loaf to reveal a tender, honey-sweetened crumb with a delicate golden crust. Enjoy it simply with butter, or use it for elevated French toast—it's a versatile staple that transforms any meal.

Hearty King Arthur Whole Wheat Rye Blend Bread

Glistening with a rustic, earthy character, this hearty loaf marries the nutty sweetness of whole wheat with the subtle tang of rye. Crafted with King Arthur flours, it offers a robust crumb and deep flavor perfect for toasting or serving alongside soups. The blend yields a satisfyingly dense yet tender bite.

Serving: 12 | Prep Time: 25 minutes | Cooking Time: 40 minutes

Ingredients

For the Dough

1 1/4 cups warm water (105-115°F), divided
2 tbsp honey
2 tsp instant yeast
2 tbsp olive oil
1 1/2 cups King Arthur whole wheat flour
1 cup King Arthur rye flour
1 1/2 cups bread flour (or all-purpose)
1 1/2 tsp salt

Instructions

In a large bowl, combine 1 cup of the warm water with the honey. Sprinkle the instant yeast over the mixture and let stand for 5 minutes until foamy and fragrant.
Add the remaining 1/4 cup warm water, olive oil, whole wheat flour, rye flour, bread flour, and salt. Stir with a wooden spoon until a shaggy dough forms.
Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, adding flour as needed, until smooth and elastic. (Tip: Press a finger into the dough; it should spring back quickly to test readiness.)
Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm, draft-free spot for 1 hour, or until doubled in size. (Tip: For consistent warmth, place the bowl in the oven with the light on.)
Punch down the dough gently to release air. Shape into a loaf and place seam-side down in a greased 9×5-inch loaf pan. Cover loosely and let rise for 45 minutes, until the dough crowns about 1 inch above the pan rim.
Meanwhile, preheat the oven to 375°F. When the loaf is ready, bake for 35-40 minutes, until deep golden brown and the internal temperature reaches 190°F on an instant-read thermometer. (Tip: Tap the bottom of the loaf; a hollow sound indicates doneness.)
Transfer the bread to a wire rack and cool completely before slicing.

Savor each slice—its dense crumb and wholesome flavor pair beautifully with a smear of salted butter or a drizzle of honey. The loaf also makes a striking base for open-faced sandwiches, complementing sharp cheddar or smoked turkey. Store it in a cloth bag to preserve its sturdy crust.

Conclusion

Keep these whole wheat gems in your baking rotation! From hearty loaves to sweet treats, King Arthur Flour’s recipes never disappoint. I’d love to hear which one becomes your favorite—share in the comments and pin this roundup for later!

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