100% Whole Wheat Bread

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This 100% whole wheat bread recipe is a healthy and delicious option for those looking to incorporate more whole grains into their diet. Made with simple ingredients, this recipe yields a soft and moist loaf that is perfect for sandwiches or toast. The whole wheat flour adds a nutty flavor and a hearty texture to the bread, making it a satisfying choice.

Keywords: whole wheat bread, healthy recipe, homemade bread, whole grain, easy recipe.

100 whole wheat bread recipe details

100 whole wheat bread recipe, recipe Rating: 4.6
Number of votes:107

If you like fluffy brown bread this it. No white flour here. You can use any 100% whole grain wheat flour. I mill my own. This bread is not heavy like most 100% whole wheat breads. If it is you used too much flour and your dough was too stiff. If it flattens out and won’t stand up you need more flour. The total amount of flour is usually about 7 cups. This recipe has been in my family for years and we all make it. We make a lot more now that we have powerful mixers and the hand kneading is bye bye.

Ready in: 2 hours 36 mins

Ingredients

Serves: 24

• 2 3/4 cups hot water
• 1/3 cup oil, olive is good
• 1/3 cup honey
• 2 tablespoons molasses
• 1 tablespoon salt, sea salt is good
• 2 cups 100% whole grain wheat flour
• 2 tablespoons dry active yeast if your not sure about your yeast proof it first in a cup with a little warm water
• 4 cups 100% whole grain wheat flour, or as needed

Preparation method

Prep: 2 hours | Cook: 36 mins

1. Place hot water, oil, honey, molasses and salt into a bowl and mix. then add the 2 cups whole wheat flour and proofed yeast.
2. Mix until the consistency is some what even. Then continue to slowly add flour 1/2 cup at a time until the dough quits sticking to the sides of the bowl. It should be tacky to the touch. The trick is to have enough consistency to stand up with the least amount of flour so the bread will be fluffy. In any case do not exceed 7 1/2 cups of wheat flour. You can trade one cup of wheat flour for one cup of all purpose white if you wish. Don’t over mix or the bread will be tough.
3. When your dough is finished, Cover the bowl and let it rise for about 30-45 minutes. The dough will be larger but it doesn’t need to double.
4. Grease two bread pans with Crisco. You can also flour the pans to reduce sticking.
5. Mix again just enough to knock it down at least close to the original size.
6. Drop the dough on a floured surface so you can work the dough and shape it. Roll it in your hands and in the flour to make a nice ball getting enough flour on it so it isn’t sticky. Divide the ball in half and do it again. Shape the loaves by turning the dough under it’s self over and over. When the dough is shaped right the sides and ends will be sealed and all you will see is a nice oblong shaped loaf with smooth sides and top. Drop the loaves in your bread pans and let them rise until doubled or almost doubled. Bake in a preheated oven at 350 for 36 minutes. If you forgot to preheat 41 minutes.
7. When done turn the bread out of the pan to a rack to cool. You can eat it right away (a great time for real butter) don’t wrap it until completely cooled. (Condensation will make it soggy) Put in tinfoil to store on the counter. If you put it in the refrigerator it will turn into a brick. Enjoy.