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by Annalise Sandbergon Sep 6, 2022 (updated Jun 12, 2023)
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4.95 from 35 reviews
This simple, hearty and delicious wheat bread is made with 100% whole wheat flour.
This 5-ingredient 100% whole wheat bread is made with only whole wheat flour. It’s nutty, chewy, and slightly sweet— and anything but dense or dry. I love it with butter or jam, but it’s also great for sandwiches too.
If baking bread intimidates you, I can assure you that this loaf is an easy recipe that any level of baker can make!
Table of Contents
- What does “100% whole wheat” mean?
- Ingredients you’ll need to make this whole wheat bread
- How to make 100% Whole Wheat Bread
- How to help your dough rise faster
- Bread baking FAQs
- More whole wheat bread recipes
- 100% Whole Wheat Bread recipe
What does “100% whole wheat” mean?
“100% whole wheat” means that no all-purpose or bread flour is included in this recipe. Some whole wheat bread recipes also include these other flours, often to help the bread stay light in both flavor and texture.
And while it’s sometimes true that whole wheat flour can weigh down baked goods, that’s not the case for this loaf! This 100% whole wheat bread is soft, fluffy and rich in flavor. And since it’s made with only whole grains, it might be a bit more healthy too.
If you follow my recipe and instructions, adding only enough flour as needed, and kneading it long enough to develop the gluten in the flour, you’ll have a soft and tender (and tasty!) loaf of bread.
Ingredients you’ll need to make this whole wheat bread
There are only 5 ingredients needed to make this recipe! (Full recipe at the bottom of this article)
- Whole wheat flour
- Butter— Vegetable oil will also work.
- Molasses— I love the dark smoky flavor the molasses gives this whole wheat bread. You can also use honey or maple syrup, though the bread will be milder and lighter in color.
- Active-dry or instant yeast
- Salt
How to make 100% Whole Wheat Bread
You can of course prepare this whole wheat bread by hand, but I recommend using astand mixerfitted with a dough hook if you have one. A stand mixer will prevent you from accidentally adding too much flour, and it will help you knead the dough long and well enough to give the bread a light and fluffy texture.
- Warm water, butter andmolasses. Combine them in a saucepan over medium heat until butter is just melted. Cool to 120-130°F, about 5 minutes.
- Combine with whole wheat flour and salt. Add liquids, some whole wheat flour and salt to mixer bowl and combine to make a wet bowl.
- Kneadwhile addingremaining flour. While kneading with dough hook, add more flour 1/4 cup at a time until dough is firm but still tacky to the touch (you may not need all 4 cups of flour).
- Let rise inwarm place. Shape dough into ball and cover with plastic wrap or towel and rise (or “proof”) until doubled in size, about 1 hour.
- Shape. Gently punch down the dough and roll out intoa rough rectangle about 10 inches wide and 12 inches long. Roll up dough into a log and into a greased 9×5-inch loaf pan.
- Let rise again. Cover and rise for about 30 minutes while you preheat the oven to 375°F.
- Bake. Bake until loaf is golden brown, 30-40 minutes. If you want a shiny golden crust, brush lightly with melted butter.
- Cool & enjoy!The loaf should cool before slicing to finish setting up. Don’t slice for at least 15 minutes if you want warm bread, or let it cool completely.
How to help your dough rise faster
If your kitchen tends to be a bit cooler, particularly in the fall and winter, it will slow down the rise. To help your dough rise faster, here’s a few warmer suggestions:
- Oven: Heat your oven to its lowest setting for a few minutes, then turn it off. Place the covered dough on the center rack and close the door.
- Microwave: Heat 1 cup of water in your microwave for 2 minutes. Remove water and place the covered dough in the microwave and close the door.
- Other: I’ve also risen bread on top of a warm oven, running dryer machine, and even on a chair set over a heater vent.
Bread baking FAQs
What kind of whole wheat flour should I use?
Any brand of whole wheat flour will work well in this recipe. However, different brands will vary on intensity of flavor and coarseness of the grains. King Arthur and Bob’s Red Mill whole wheat flour are varieties I’ve used and love.
How do you knead bread by hand?
It’s more hands-on than using a stand mixer (obviously), but isn’t difficult! I like this tutorial on how to knead bread by hand.
Why didn’t my dough rise?
1) It could be that your yeast has expired. Check the expiration date on that packaging. If you don’t know, you can test the yeast. Add 1 packet (2 1/4 teaspoons) of yeast to a cup with 1/2 cup warm water and 1 teaspoon of sugar. Let sit for 10 minutes. If the mixture foams and increases in size, then your yeast is still good. If not, it has expired.
2) It’s possible you killed the yeast by adding the liquids before they cooled down properly. Temperatures over 140°F will kill yeast, and it’s helpful to use a thermometer to make sure your liquids are between 120-130°F.
Why didn’t my bread rise/ why is my loaf so dense?
1) See solutions above in case it is an issue with your yeast.
2) Be sure to add only enough flour to achieve a firm but tacky dough. It should clear most of the sides of the bowl during kneading, and will feel tacky to the touch without actually coming off and sticking to your fingers. Adding too much flour will make a dense and dry loaf?
3) Give your dough enough time to rise before baking. It should almost double in size each time. See my tips above for creating a warm place for proofing dough.
How long does homemade bread last?
I prefer homemade bread within 1-2 days of baking for the freshest flavor and texture, however it will last 5-7 days if stored correctly (see below).
How to store homemade bread
Bread should be stored at room temperature in an airtight container. Do not store bread in the fridge, as it actually makes it stale more quickly. A plastic bag, plastic wrap and even a bread box are all fine options.
More whole wheat bread recipes
You might enjoy these other great bread recipes made with whole wheat flour:
- Honey Whole Wheat and Oat Sandwich Bread
- Rustic Multigrain Bread
- Honey Whole Wheat Dinner Rolls
100% Whole Wheat Bread recipe
4.95 from 35 reviews
100% Whole Wheat Bread
Servings: 12 slices
Prep Time: 20 minutes mins
Cook Time: 30 minutes mins
This simple and hearty loaf of bread is made with 100% whole wheat flour. Makes one 9×5-inch loaf.
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Ingredients
- 1 ½ cups (355 ml) water
- 2 tablespoons (28 grams) butter
- ¼ cup (60 ml) molasses
- About 4 cups (450 grams) whole wheat flour
- 2 teaspoons (8 grams) salt
- 2 ¼ teaspoon (7 grams) active dry yeast or instant/quick rise yeast
Instructions
In a small saucepan, heat the water, butter, and molasses over medium heat until butter is melted. Remove from heat and let cool for about few minutes (to 120-130°F).
In the bowl of a stand mixer fitted with a dough hook, combine 2 cups of the flour, the salt, and yeast. Add the liquids and mix on low until moistened.
Continue to mix on low and add the remaining flour ¼ cup at a time until dough is firm and almost clears the sides of the bowl, but still feels tacky to the touch. You may not need all 4 cups of flour.
Continue to knead the dough for 2-4 minutes more until dough is smooth and elastic (doesn't immediately break when you pull a pinch of it off.)
Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled, 1 hour (if using instant/quick rise yeast rise time will be about 30 minutes). Punch down the dough, and let sit for 10 minutes.
On a lightly floured surface, roll dough out into a rough rectangle about 10 inches wide and 12 inches long. Roll up dough and into a greased 9×5-inch loaf pan.
Cover with plastic wrap and let rise again until doubled again, 30 minutes. Meanwhile, preheat oven to 375°F.
Bake for 30-40 minutes, until loaf is golden brown. Let cool in pan 10 minutes, then transfer to a wire rack to let cool completely. Brush with a bit of melted butter to make the loaf shine, if desired.
Video
Notes
Yields: 9×5-inch loaf
Recipe from Red Star Yeast.
Calories: 180kcal, Carbohydrates: 35g, Protein: 6g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 5mg, Sodium: 410mg, Potassium: 269mg, Fiber: 5g, Sugar: 5g, Vitamin A: 58IU, Calcium: 29mg, Iron: 2mg
Cuisine: American
Course: Snack
Author: Annalise Sandberg
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.
originally published on Sep 6, 2022 (last updated Jun 12, 2023)
81 comments Leave a comment »
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81 comments on “100% Whole Wheat Bread”
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Arline Young — Reply
I LOVE your bread!!! I made it this afternoon and had a piece toasted, with strawberry jam with the cheese omelet my husband made for supper. He had his slice with butter. We both LOVE the bread! I like that your recipe makes 1 loaf. All the bread recipes in my cookbooks make 2 loaves. I couldn’t find an all whole wheat recipe either. When we buy bread at the supermarket we always get the 100% whole wheat. I thought it was about time I learned to make my own. I spent some time online looking for a !00% whole wheat bread recipe and I’m SSSSOOOO glad I found yours.
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Audrey Erickson — Reply
Wonderful bread. Turned out perfect!!
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Guildhall Agency — Reply
Delicious choice! 100% whole wheat bread is not only flavorful but also packed with essential nutrients. Its high fiber content aids digestion and helps maintain a healthy weight. Plus, it’s rich in vitamins and minerals, promoting overall well-being. Whether toasted for breakfast or used for sandwiches, its hearty texture and nutty flavor elevate any meal. And with no artificial additives, it’s a wholesome option for health-conscious individuals. Embracing 100% whole wheat bread is a smart way to incorporate more nutrition into your diet without sacrificing taste. Here’s to enjoying every wholesome bite and nourishing your body from within!
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Lois — Reply
This recipe works great! My husband doesn’t like the taste of molasses, so I replaced it with honey. Turned out beautifully. Now, he has to watch his sugar intake so I’m wondering if cutting the honey in half would work. What do you think?
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Annalise — Reply
Honey is a great substitute for molasses. Reducing it could affect flavor and texture (ie it might not turn out as soft). However, I haven’t tested this to see what the exact results would be.
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Rhonda — Reply
Best whole wheat bread recipe ever. Super simple and delicious! I used olive oil instead of butter but that was the only change I made. Thank you!
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SuzyRio — Reply
Delicious!! My new go-to recipe for whole wheat sandwich bread. I substituted honey for molasses because thst was what I had in the cupboard.
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GenM — Reply
I came across this recipe while searching for a strictly whole wheat bread (too many recipes have white flour added). I have adopted a mostly plant-based diet to help heal my gut after illness and made it with Earth Balance spread instead of butter, and honey as I didn’t have molasses on hand. Served it for family lunch with home made strawberry jam as an accompaniment to home made soup. It was a huge hit. I also used my bread hook for the very first time in my mixer – so much easier than hand kneading. Thanks so much for sharing.
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Noreen whyte — Reply
Can this recipe be doubled
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Annalise — Reply
Sure!
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Don Penner — Reply
I made this for my parents and they absolutely loved it. I had to make more before I left to come home. My mom didn’t even care for wheat bread until I made this. Now it’s her new favorite. I followed the directions as they are written and the bread came out beautifully!
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Don Penner — Reply
Made this for my parents and they absolutely loved it. They asked for more so they could have it in the freezer. My mom didn’t even care for wheat bread, until I made this. She’s hooked. Followed the directions as written and came out beautifully.
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Wendyl — Reply
Hi Annalise. Thank you for this recipe! I used instant yeast 1 packet. The bread rose beautifully in 30 minutes. I punched it down, ro??ed it out and put it in the pan but it did not rise much again. i will try again. Can it be baked on the first rise only? Not sure what I did wrong.
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Annalise — Reply
Hi Wendyl! It could simply be that you didn’t give the dough enough time for a second rise. Try increasing time (maybe even double it) until dough has roughly doubled in size and looks nice and puffy. You could also try a warmer place for the rise. Did the loaf turn out okay?
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Wendyl —
Hi Annalise. Thanks so much for the quick reply. I will try again. I gave the second rise an hour and it was in a warm p!ace. It could be that the first rise was really high, more than double after 30 min, and I expected the second to be that high.. I used a packet of instant yeast which is 11gm not 7. I also subbed honey for molasses. I live in the mtns in Bali and molasses not easy to get. Will let you know. Thanks!!!
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Wendyl —
Hi Annalise. Thanks so much for the quick reply. I gave the second rise an hour and it was in a warm p!ace. It could be that the first rise was really high, more than double after 30 min, and I expected the second to be that high.. I used a packet of instant yeast which is 11gm not 7. I also subbed honey for molasses. I live in the mtns in Bali and molasses not easy to get. Will let you know. I mixed in lots of seeds and made flatbread. I will try again. Thanks!!!
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Wendy Smith —
Hi Annalise. I just made the bread again and it came out beautifully. I had been using a no knead never fail whole wheat recipe until I found yours. I could never cut the bread without it crumbling, hard as rock crust crust even though lower oven temp and wet, doughy inside. Your bread is a winner. I found a company that imports Bob’s Red Mill whole wheat flour into Bali. Its a great flour. Your bread is a winner. ? Wendyl
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Mary — Reply
Used active dry yeast, so bloomed it in the warm water/molasses/butter for 10m before adding it to the flour and salt. Only used 1 1/2 tsp salt, because 2 tsp seemed like a lot. Used all 4c of flour, and kneaded by hand. Doubled in size both times in 1 hour. Baked for 30m. Turned out well, very soft!
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