Breads and Baking, COOK, Grains, Breads & Legumes
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Whole Wheat Bread


Somehow I found myself with two 5-pound bags of whole wheat flour and not a speck of white flour in sight.  I went on the hunt for wheat bread recipes and sadly discovered most bread recipes contain a mixture of whole wheat and white flour.  Finally I found this super easy and quick recipe with only whole wheat flour and was delighted with the results.  After baked and thoroughly cooled uncovered at room temperature, the bread stayed moist stored in a large Ziploc bag on the counter (NOT in the fridge) and did not mold after a 4+ days (a rarity for homemade breads.) While you might be tempted to laugh at the exact baking time listed in the directions–don’t.  The bread baked perfectly.

Turns out that 100% wheat flour recipes can be more challenging as the bread can turn out very dense and almost bitter.  By adding lovely sweetness from molasses and honey, this bread did not turn out bitter at all–rather it tastes homey and healthy.  The sweet-level is just enough, but it’s extra glorious when topped with honey butter or butter with a sprinkle of sugar and cinnamon.  I also used this bread to make egg-in-a-hole, and it was delicious.


100% Whole Wheat Bread

Very slightly adapted from CopyKat Recipes

Makes 2 loaves.


  • 2 3/4 Cups of hot water
  • 1/3 Cup of Oil, Olive is fine
  • 1/3 Cup of honey
  • 2 tablespoons Molasses
  • 1 tablespoons Salt, Sea Salt is good
  • 7 1/2 cups of 100% Whole Wheat Flour
  • 2 packets of Dry Active Yeast


1. Place the first five ingredients in a standing mixer with a dough hook and mix.

2. Add: 2 Cups 100% Whole Wheat Flour and 2 packets of Dry Active Yeast. Mix.

If your not sure about your yeast proof it in a little warm water with a sprinkle of sugar first.

3. Continue to slowly add flour 1/2 Cup at a time while mixing 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 total cups of wheat flour. Don’t over mix or the bread will be tough.

4. 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 when using a heavy mixer.

5. Spray two bread pans with cooking spray.

6. Drop the dough on a floured surface so you can work the dough and shape it. Roll it in the flour and shape it in your hands 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 almost doubled, about 2 hours.  Bake in a preheated oven at 350 for 36 minutes. If you forgot to preheat 41 minutes. (gas oven)

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.

1 Comment

  1. Thank you for this recipe. I was just searching for a WW bread recipe without powdered milk or another type of flour added. You are right, everything has either AP flour or bread flour. I just want good old WW bread.

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