100% Whole Wheat Bread

Have you ever tried to make 100% whole wheat bread only to end up with crumbly brick?  Well if you have you really need to try this recipe!  My inspiration was this blog.  This is by far the best whole wheat bread that I’ve ever made. It slices beautifully and rises high.

I adapted the recipe to make 2 loaves, because that makes more sense in my household.  I slice them up and freeze them, taking out slices as I need them.  I also substituted 1/2 white whole wheat flour, this stuff has a lighter flavor than regular whole wheat flour, my niece gave me this idea.  The easiest to find brand in the grocery store is King Arthur. 

The vital wheat gluten is optional and the original recipe didn’t call for it, but with 100% whole wheat, I used it as insurance.

Let’s get started!

The “magic” of this recipe seems to be the soaking of 1/2 of the flour, this is something that I’ve never done before, but seems to make all the difference!

I took the water and 1/2 of the flour and just mixed it up, I let it sit for about 30 minutes, I tossed in some sunflower seeds, sesame seeds and oats too

I took a bit of water a little honey and yeast and combined, let sit until foamy.

I then added that to the soaked flour along with the other ingredients.

Then I just mixed it up and kneaded it, you remember how we did that right? No?  Here’s a link on how to do it Click here

Divide into 2 equal sized loaves and rise until the dough fills the pan completely and peeks over the top, then bake it at 350 for 30-35 minutes and you’ll get something that looks something like this

100% Whole Wheat Bread
Yields 2
100% whole wheat that rises like white!
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Combine just until everything is moistened. Let sit for 30 minutes or up to 2 hours
  1. 1 ½ cups (212g) whole wheat flour
  2. 1 ½ cups white whole wheat flour (212g) (all regular whole wheat can be substituted)
  3. 2 ½ cups (567g) lukewarm water
in a small bowl or measuring cup combine
  1. 2 ¼ teaspoons yeast (7g) (one packet)
  2. ¼ cup (56g) lukewarm water (approx 110 degrees F)
  3. 2 teaspoons honey
  4. Let sit until foamy, about 20 minutes
To the “soaked” flour add the yeast mixture, and
  1. 1 ½ cups (212g) whole wheat flour
  2. 1 ½ cups (212g) white whole wheat flour (regular whole wheat can be substituted)
  3. 2 tablespoons plus 2 teaspoons vital wheat gluten (25g) (optional)
  4. 3 tablespoons melted butter (43g)
  5. 1 ½ teaspoons salt
  6. ¼ cup honey (85g)
  7. ¾ cup add ins, such as sunflower, flax, sesame, wheat germ (optional)
  8. Mix until combined into a soft, but not sticky dough. Knead 5-10 minutes until relatively smooth. Place into a greased bowl and let rise until double about 1 ½ hours. Divide into two equal pieces and form into a loaf. Place into two greased 9x5” loaf pans and let rise until the dough fills the pan and peeks over the top. Preheat oven to 350 degrees fahrenheit, bake loaves for 30-35 minutes, until golden brown. Cool completely before slicing.
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6 Responses to 100% Whole Wheat Bread

  1. Brenda-Sue says:

    …..Get out of my head. This is MY favorite whole wheat bread recipe…

    Did I direct you to that blog by any chance?

    Cause if not, that’s just weird. I run into you on the interwebs so much, it’s scary.

  2. Brenda-Sue says:

    This is the BEST 100% whole wheat bread. It was my holy grail… took years to find one that didn’t turn into a brick or taste like cardboard…

  3. Crystal Parent says:

    I am trying this, this weekend. Can’t wait.

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