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Mini Whole Wheat Loaves

This Mini Whole Wheat Loaves recipe uses all-natural, wholesome ingredients to make small whole-grain loaves.  Serve some now and save some for later.

This recipe for Mini Whole Wheat Loaves creates six small loaves that are great with soups and stews.  Slice it up or pull off a chunk and add some butter and you will be in bread heaven.

mini whole wheat loaf

How To Make Mini Whole Wheat Loaves

For this easy bread recipe, you need the following ingredients:

1 ¼cups warm water
¼ cup honey
1 package rapid rise yeast
2 Tbsp olive oil
2 cups bread flour
1 cup whole wheat flour
¾ cup oatmeal
1 ½ tsp salt

For the water, I usually measure it in a glass measuring cup and then microwave on HIGH for 40 seconds.

To make this recipe, begin by combining the water, honey, and yeast. Because I like to simplify things, I just add the honey and yeast to the water in my glass measuring cup.  Let this sit for 5 to 10 minutes so that the yeast can bloom.

Next, place the bread flour, whole wheat flour, oatmeal, and salt in the bowl of a mixer.  Briefly whisk or stir to mix the ingredients.

Add the wet ingredients (the yeast mixture and olive oil) to the dry.  Using a dough attachment, turn the mixer on low and mix until the wet ingredients are incorporated into the dry.  Increase the speed to medium and knead the dough until it becomes smooth and elastic.

If it is too dry, add 1 tablespoon of water and beat some more.  If the dough is too “tacky,” add 1 to 2 tablespoons of bread flour.

Whole Wheat bread dough

Remove the dough from the mixer bowl and spray the bowl with non-stick spray.  Replace the dough, spritz the dough with non-stick spray, and cover the bowl with plastic wrap.  Place it in a warm environment and allow it to rise for 1 hour or until doubled.

I typically will heat my oven to about 150 degrees Fahrenheit and then turn my oven off to create a warm, draft-free environment conducive for the bread to rise.

proofed dough

Once the dough has risen, divide it in half and then divide each half into thirds.

dough divided in half

This is the easiest way to try to get uniform sizes. (You could use a scale and weigh the dough if you prefer.)

dough divided into sixths

Roll each portion into a log 4 to 5 inches long. Place them on a baking stone or cookie sheet lined with parchment paper or Silpat. Cut two 1/2-inch slices on the tops of each loaf. Place the baking stone or sheet in the oven and allow the loaves to rise for 30 to 45 minutes.

sliced whole wheat dough

After they have risen and while the loaves are still in the oven, turn on the oven to 350 degrees Fahrenheit. Bake the loaves for 18-20 minutes or until golden brown and cooked thoroughly. Remove them from the oven and remove to a wire rack to cool.

whole wheat bread cooling
mini whole wheat loaf

Mini Whole Wheat Loaves

Lynda
Homemade whole wheat loaves – fresh from YOUR oven.
4.67 from 3 votes
Prep Time 2 hrs
Cook Time 20 mins
Total Time 2 hrs 20 mins
Course Breads
Cuisine American
Servings 12 servings
Calories 169 kcal

Ingredients
  

  • 1 ¼ cups warm water
  • ¼ cup honey
  • 2 Tbsp olive oil
  • 1 package rapid rise yeast
  • 2 cups bread flour
  • 1 cup whole wheat flour
  • ¾ cup oatmeal
  • 1 ½ tsp salt

Instructions
 

  • Combine the water, honey, and yeast and let this sit for 5 to 10 minutes so that the yeast can bloom.
  • Place the bread flour, whole wheat flour, oatmeal, and salt in the bowl of a mixer.  Briefly whisk or stir to mix the ingredients.
  • Add the wet ingredients (the yeast mixture and olive oil) to the dry.  Using a dough attachment, turn the mixer on low and mix until the wet ingredients are incorporated into the dry.  Increase the speed to medium and knead the dough until it becomes smooth and elastic. 
  • Remove the dough from the mixer bowl and spray the bowl with non-stick spray.  Replace the dough, spritz the dough with non-stick spray, and cover the bowl with plastic wrap.  Place it in a warm environment and allow it to rise for 1 hour or until doubled.
  • After the dough has risen, divide it into 6 balls. Roll each portion into a log 4 to 5 inches long. Place them on a baking stone or cookie sheet lined with parchment paper or Silpat. Cut two 1/2-inch slices on the tops of each loaf. Place the baking stone or sheet in the oven and allow the loaves to rise for 30 to 45 minutes.
  • After they have risen and while the loaves are still in the oven, turn on the oven to 350 degrees Fahrenheit. Bake the loaves for 18-20 minutes or until golden brown and cooked thoroughly. Remove them from the oven and remove to a wire rack to cool.

Nutrition

Serving: 1/2 loafCalories: 169kcalCarbohydrates: 31gProtein: 5gFat: 3gPolyunsaturated Fat: 2gSodium: 293mgFiber: 2gSugar: 6g
Keyword bread, loaves, mini, whole wheat
Tried this recipe?Mention @SouthernKissed or tag #SouthernKissed!
three whole wheat loaves

Bread Machine Directions For Making Mini Whole Wheat Loaves

You can use a bread machine to make the dough for these delicious whole wheat loaves.

  1. Place ingredients in bread machine in order according to manufacturer’s instructions and run dough cycle.
  2. Upon completion of cycle, place dough on floured surface. Knead in a small amount of flour until dough is no longer tacky.
  3. Divide dough into sixths and roll or pat out by hand into small rectangle. Roll each rectangle into a small log.
  4. Place on baking stone and lightly spray with non-stick spray. Allow to rise in a warm place for 30-45 minutes.
  5. Bake at 350 degrees for 18-20 minutes or until done. Allow them to cool before serving.

“[Breadmaking is] one of those almost hypnotic businesses, like a dance from some ancient ceremony. It leaves you filled with one of the world’s sweetest smells… there is no chiropractic treatment, no Yoga exercise, no hour of meditation in a music-throbbing chapel. that will leave you emptier of bad thoughts than this homely ceremony of making bread.”

― M.F.K. Fisher, The Art of Eating: 50th Anniversary Edition

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