Easy Make-Ahead Homemade Bread

A simple whole-wheat bread dough you can mix once, keep in the refrigerator, and bake into fresh loaves whenever you need one.

Fresh homemade bread, baked and sliced — Baked and sliced

Hey y'all. 💜 This was actually my first homemade bread, and it gave me the confidence to start experimenting with bread at home. I originally found the recipe through Gwen's Nest and have made a few tweaks along the way.

What keeps me coming back to it is the make-ahead dough. Mix it once, keep it in the refrigerator, and bake a fresh loaf whenever you need one.

💜 Affiliate Disclosure: Some links in this post are affiliate links, which means I may earn a small commission if you make a purchase through them, at no additional cost to you. I only share products and resources I genuinely think may be helpful.

Recipe at a Glance

Type	Make-ahead bread dough
Initial Rise	2 hours
Chill Time	At least 3 hours
Second Rise	40 minutes per loaf
Bake Time	25–30 minutes per loaf
Oven Temperature	450°F
Dough Storage	Up to 2 weeks
Yield	Variable, depending on how much dough is baked at a time

Equipment

Large jar or 5-quart container, available here
Pizza stone, available here
Parchment paper

Ingredients

3 cups warm water
1½ teaspoons salt
3 cups whole wheat flour
3½ cups unbleached all-purpose flour
1½ tablespoons instant or fast-rise yeast

Make the Dough

1. Mix the Dough

In a large 5-quart container, combine the warm water, salt, whole wheat flour, unbleached all-purpose flour, and yeast.

Stir with a wooden spoon until everything is evenly mixed and there are no dry spots.

2. Let It Rise

Cover the container loosely and let the dough rise on the counter for 2 hours.

3. Refrigerate

After the initial rise, refrigerate the dough for at least 3 hours before baking.

The dough can then be used as needed, making it easy to have homemade bread ready without starting a new batch every time.

Bake a Loaf

1. Prepare Your Baking Surface

Place your baking stone in the oven and prepare a sheet of parchment paper. If you don't have a baking stone, an upside-down baking sheet can be used instead.

2. Portion the Dough

Wet your hands and remove a piece of dough about the size of a large grapefruit.

Gently shape the dough on the parchment paper, smoothing the top as you go.

3. Let It Rise

Let the shaped dough rise for 40 minutes.

About halfway through the rise, preheat the oven to 450°F.

4. Score and Bake

Add kosher salt, herbs, or seeds if you'd like.

Then score the dough before baking.

Bake for 25–30 minutes, or until the loaf is golden brown.

Homemade bread ready for the oven — Ready for the oven

Baker's Tips

Wet your hands before shaping. The dough is soft and sticky.
Handle the dough gently. This helps preserve the air pockets that develop during rising.
Cold dough is easier to shape. Give it the recommended chill time when you can.
Score before baking. A few cuts give the loaf room to expand as it bakes.

Storage & Make-Ahead

Keep the remaining dough refrigerated and use it within 2 weeks of mixing.

As the dough sits, you may notice small bubbles or some darkening on the surface. The original recipe notes that these changes are normal and do not affect the bread's flavor or quality.

From My Kitchen

If you like a little sourdough-style flavor, you can let the dough rest lightly covered on the counter for the first 24 hours before refrigerating it.

That's an optional variation I enjoy, not a required step in the recipe.

Want more variations? I originally adapted this recipe from Gwen's Nest , where you'll find additional tweaks and alternatives.

From My Kitchen to Yours

There's something awfully nice about having bread dough waiting in the refrigerator. Mix it once, bake what you need, and let the rest wait for another day.

I hope this one earns a little spot in your kitchen, too. 💜

A gentle kitchen note: This recipe is shared for home-kitchen inspiration. Please use your own judgment when making ingredient substitutions and consider your individual dietary needs.

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