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Coconut Whole Wheat Bread Recipe

Coconut Whole Wheat Bread Recipe

Learn how to make the best homemade Coconut Whole Wheat Bread with this easy baking recipe. Perfectly balanced with tropical coconut flavor and wholesome whole wheat flour, this foolproof bread has a tender crumb and amazing aroma. No bread machine needed for this nutritious everyday loaf!
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
45 mins
Serves:
1 loaf (12 slices)
A rustic loaf of golden-brown Coconut Whole Wheat Bread photographed in warm natural light on a wooden cutting board, with one thick slice cut to reveal the moist, tender crumb studded with coconut flakes. A light dusting of whole wheat flour remains on the artisanal crust, while a small bowl of shredded coconut and a jar of honey sit alongside. Steam rises gently from the freshly cut slice, highlighting the bread's warmth and softness. The deep amber crust contrasts beautifully with the lighter interior, while scattered coconut flakes on the board hint at the tropical flavors within this wholesome loaf.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g whole wheat flour</li><li class="ingredients-single-item">120g all-purpose flour</li><li class="ingredients-single-item">100g unsweetened shredded coconut</li><li class="ingredients-single-item">60ml coconut oil, melted</li><li class="ingredients-single-item">45g honey (or maple syrup)</li><li class="ingredients-single-item">240ml warm coconut milk (or regular milk)</li><li class="ingredients-single-item">7g active dry yeast (1 standard packet)</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">2 tbsp coconut flakes for topping (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">23cm x 13cm (9×5-inch) loaf tin</li><li class="equipment-single-item">Dough scraper</li><li class="equipment-single-item">Pastry brush</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by warming your coconut milk to about 43°C (110°F) – it should feel warm to the touch but not hot. Add the honey and stir until dissolved. Sprinkle the yeast over the mixture and let it sit for 5-10 minutes until foamy. This proofing step ensures your yeast is active and will properly leaven your bread.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl or the bowl of your stand mixer, combine the whole wheat flour, all-purpose flour, shredded coconut, and salt. Mix thoroughly to ensure even distribution of ingredients – this prevents pockets of salt that could inhibit yeast activity.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the eggs, melted coconut oil, and vanilla extract to the yeast mixture and whisk until well combined. The fat from the eggs and coconut oil will help create a tender crumb in your finished bread.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Pour the wet ingredients into the dry ingredients. If using a stand mixer, attach the dough hook and mix on low speed for 2 minutes, then increase to medium-low and knead for 5-6 minutes until the dough becomes smooth and elastic. By hand, stir with a wooden spoon until a shaggy dough forms, then turn onto a lightly floured surface and knead for 8-10 minutes. The dough should be slightly tacky but not sticky – whole wheat flour absorbs moisture more slowly than white flour, so resist the urge to add too much extra flour.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Form the dough into a ball and place in a lightly oiled bowl, turning once to coat the surface. Cover with a damp cloth or plastic wrap and let rise in a warm, draft-free spot for about 1-1.5 hours, or until doubled in size. The slower rise develops better flavor and allows the whole wheat flour to fully hydrate.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once doubled, gently punch down the dough to release excess air bubbles. Turn it onto a lightly floured surface and shape into a loaf by patting into a rectangle about 20cm wide (the width of your loaf tin) and rolling it up tightly. Pinch the seam and ends to seal.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Place the shaped dough seam-side down in a greased 23cm x 13cm (9×5-inch) loaf tin. Cover loosely and let rise again for 45-60 minutes, or until the dough has crowned about 2.5cm (1 inch) above the rim of the pan. Meanwhile, preheat your oven to 180°C (350°F).</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>If desired, brush the top of the loaf gently with a little water or milk and sprinkle with coconut flakes. Bake in the preheated oven for 40-45 minutes until deeply golden brown and the bread sounds hollow when tapped on the bottom (internal temperature should reach about 90°C/195°F).</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from the oven and let cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before slicing. This cooling period is crucial – cutting too soon will result in a gummy texture as the starches haven't had time to set.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once cooled, slice with a serrated knife. Store in an airtight container at room temperature for up to 3 days, or freeze slices wrapped individually for up to 3 months. This bread makes wonderful toast and is perfect with both sweet and savory toppings!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Coconut Whole Wheat Bread?

The main ingredients include whole wheat flour, all-purpose flour, unsweetened shredded coconut, coconut oil, honey, coconut milk, active dry yeast, salt, eggs, and vanilla extract. Optional coconut flakes can be added as topping for extra texture and flavour.

How to cook Coconut Whole Wheat Bread at home?

Learn how to cook Coconut Whole Wheat Bread by mixing yeast with warm coconut milk and honey, combining with dry ingredients and eggs, kneading until elastic, allowing two rises, and baking at 180°C for 40-45 minutes until golden. The result is a tender, aromatic loaf with tropical coconut flavours that's perfect for breakfast or sandwiches.

Can I make this bread without a stand mixer?

Absolutely! While a stand mixer makes kneading easier, you can mix the dough with a wooden spoon until shaggy, then knead by hand on a floured surface for 8-10 minutes until smooth and elastic. Hand-kneading actually gives you better feel for when the dough reaches the right consistency.

Why does my whole wheat bread sometimes turn out dense?

Whole wheat bread can become dense if the dough isn't kneaded enough, if you use too much flour, or if it doesn't rise properly. Ensure your yeast is active, knead thoroughly, allow adequate rising time, and consider that whole wheat flour absorbs moisture slowly, so the dough should feel slightly tacky.

What are the best toppings for coconut-infused bread?

This tropical-flavoured bread pairs beautifully with mango jam, passion fruit curd, or honey butter. For a savoury option, try avocado with a sprinkle of sea salt or cream cheese with smoked salmon. Toasting enhances the coconut aroma and creates a delightful contrast between the crisp exterior and soft interior.

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Will definitely make again.", "name": "Perfect Morning Toast", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Maria Gonzalez", "datePublished": "2024-04-12", "reviewBody": "My kids devoured it with honey! I've been trying to get them to eat more whole grains, and this bread was the perfect solution. The coconut adds just enough sweetness to make it appealing to children while still being wholesome.", "name": "Kid-Approved Wholesome Bread", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Akira Tanaka", "datePublished": "2024-04-18", "reviewBody": "Better than any bakery whole wheat bread I've tried! The texture is perfectly soft yet substantial, and the coconut adds a wonderful dimension of flavor. The detailed instructions made it easy to achieve professional results at home.", "name": "Bakery-Quality Results", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Gabriela Costa", "datePublished": "2024-04-20", "reviewBody": "The coconut aroma fills the kitchen while baking! This recipe is now my weekly bread staple - it's nutritious, stays fresh for days, and has a wonderful unique flavor. I've experimented with adding a handful of chopped walnuts which complements the coconut beautifully.", "name": "Aromatic and Versatile", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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