100 whole wheat bread recipe

Written ByJenny Smyth Posted on
100 whole wheat bread recipe
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The Best 100 whole wheat bread recipe

I’ve been making this 100 whole wheat bread recipe for years, and it’s always a hit with my family. The smell of freshly baked bread wafting from the oven is one of the best things in life. My kids love helping me mix and knead the dough, and they’re always excited to see the finished product.

This recipe is a staple in our household, and I’m so glad I can share it with you. The key to this recipe is using 100% whole wheat flour, which gives the bread a nutty flavor and a denser texture that’s perfect for sandwiches or toast. I’ve tried using other types of flour, but nothing compares to the richness of whole wheat.

This recipe is also surprisingly easy to make, even for beginners. Just mix together the ingredients, knead the dough, let it rise, and bake until golden brown. It’s really not that hard!

And the best part is that it’s a great way to get some extra fiber into your diet without sacrificing flavor or texture. My kids love it when I serve this bread with their favorite soups or stews, and it’s always a crowd-pleaser at family gatherings. I’ve even started making smaller batches so we can enjoy it fresh throughout the week.

There’s just something special about biting into a warm slice of homemade bread that makes me feel like everything is going to be okay.

100% Whole Wheat Bread

100% Whole Wheat Bread

4.7 from 787 votes

This 100% whole wheat bread is hearty, wholesome, and perfect for sandwiches or toast. It has a dense yet tender crumb and a rich nutty flavor from the whole wheat flour.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time3 hours 15 mins
Servings: 12Cuisine: InternationalCalories: 150 kcal

🥘Ingredients

For the Dough

2 1/4 teaspoons active dry yeast (1 packet)
1 1/4 cups warm water (110-115°F)
2 tablespoons honey or maple syrup
2 tablespoons unsalted butter, softened
1 1/2 teaspoons salt
3 cups whole wheat flour (plus more for dusting)
1 tablespoon vital wheat gluten (optional, for better rise)

👨‍🍳Directions

1In a large mixing bowl, combine the warm water and honey.
2Sprinkle the yeast over the top and let it sit for 5 to 10 minutes until foamy.
3If the yeast does not foam, discard and start with fresh yeast.
4Add the softened butter, salt, and 2 1/2 cups of whole wheat flour to the yeast mixture.
5Stir with a wooden spoon until a shaggy dough forms.
6If using vital wheat gluten, mix it with the flour before adding.
7Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes, adding the remaining 1/2 cup flour as needed to prevent sticking.
8The dough should be smooth and elastic, and spring back when pressed gently.
9Place the dough in a lightly greased bowl, cover with a towel, and let it rise in a warm place for 1 to 1 1/2 hours until doubled in size.
10The dough is ready when an indentation remains after poking it with a finger.
11Punch down the dough and turn it out onto a floured surface.
12Shape it into a loaf by flattening it into a rectangle and rolling it tightly, pinching the seam.
13Place seam-side down in a greased 9×5 inch loaf pan.
14Cover the pan with a towel and let the dough rise for 30 to 45 minutes until it crowns about 1 inch above the rim of the pan.
15Preheat the oven to 350°F during the last 15 minutes of rising.
16Bake the loaf for 30 to 35 minutes until the top is deep golden brown and the loaf sounds hollow when tapped.
17For accuracy, check the internal temperature with a thermometer; it should reach 190°F.
18Remove from pan and cool completely on a rack before slicing.

🔧Equipment

Large mixing bowl
Wooden spoon or dough whisk
Stand mixer with dough hook (optional)
Clean kitchen towel or plastic wrap
9×5 inch loaf pan
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 150 kcal🧈Total Fat: 3g💛Saturated Fat: 1.5g❤️Cholesterol: 5mg🧂Sodium: 300mg🌾Total Carbs: 28g🥦Dietary Fiber: 4g🍬Sugars: 4g🥩Protein: 5g

📝Notes

For a softer crust, brush the hot loaf with melted butter after baking. Store bread in a paper bag at room temperature for up to 3 days, or slice and freeze for longer storage.

Watch Video Of How 100% Whole Wheat Bread Works

This 100 whole wheat bread recipe is always a good idea for any occasion. It works well for family gatherings because it is simple to make and everyone enjoys the hearty flavor.

I often bring a loaf to potlucks or serve it with soup for a cozy meal. For storage, keep the bread in a bread box or plastic bag at room temperature for a few days.

To reheat, toast slices in a toaster or warm the whole loaf in a 350 degree oven for about 10 minutes. You can also serve it fresh with butter or use it for grilled cheese sandwiches.

This recipe is a reliable staple in my kitchen.

❓ Frequently Asked Questions About 100% Whole Wheat Bread

Q: What type of flour should I use?

A: For this recipe, you’ll want to use 100% whole wheat flour. You can find this at most grocery stores or online. Make sure to check the ingredient label to ensure it’s 100% whole wheat and doesn’t contain any added preservatives or artificial ingredients.

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