Whole wheat bread has a reputation for coming out dense and heavy compared to fluffy white loaves, and it’s true that bran-flecked flour does produce a sturdier crumb and less rise. Done with the right proportions, though, it doesn’t have to turn into a brick: this recipe swaps in some all-purpose flour alongside the whole wheat, which gives the gluten a bit more room to develop and keeps the crumb tender rather than crumbly.

The bran in whole wheat flour physically cuts through gluten strands as the dough is kneaded, which is why a loaf made entirely from whole wheat flour tends to rise less reliably than one made from white flour. Blending in some all-purpose flour isn’t a flavor compromise — it’s a way to get a more predictable result, especially useful if you’re still getting comfortable with baking bread. Once you’ve got a feel for it, you can shift the ratio toward more whole wheat over time.

This loaf pairs well with hearty toppings — avocado, egg, cheese — thanks to its nutty flavor and a texture sturdy enough to hold up under a sandwich. It also stays fresh longer than white bread, owing to its higher fiber and moisture content. Store it in a bread box or cloth bag at room temperature for three to four days, and for longer storage, slice it and freeze what you won’t use right away.