Everyday 100% Whole Wheat Bread

The Grain Free Family TableCarrie Vitt is the author of the successful cooking blog Deliciously Organic, and has authored two cookbooks: Deliciously Organic and The Grain-Free Family Table. Carrie also runs a successful meal-planning business and an online 10-video course called Real Food Boot Camp that teaches how to reduce inflammation and find better health with real food. After struggling with health issues for years, she turned to an unprocessed, grain-free diet and has been able to overcome Hashimoto’s disease, chronic migraines, IBS, and eczema. You can also find Carrie on Facebook, Twitter, Instagram, and Pinterest.

Everyday 100% Whole Wheat Bread with Honey


Andrew’s Note for Carrie’s Recipe (originally published October 2010, updated March 2016):

This Everyday 100% Whole Wheat Bread calls for coconut oil, which conventional wisdom says is high in saturated fat and therefore should be avoided. When I expressed that concern, she pointed out that there is increasing evidence that coconut oil has many redeeming health properties: It has high antimicrobial properties, is quickly used for energy, and contributes to the health of the immune system. She suggested reviewing the information and links at www.coconutoil.com.

Fast forward a couple of years, and Andy Bellatti and I gave unrefined Coconut Oil a high ranking on our Cooking Oil Comparison Chart. It’s especially good for high-heat cooking, since it has a much higher smoke point than most other cooking oils.

If you don’t want to use coconut oil, this recipe can also be made with butter (choose organic from grass-fed cows).  Or, you can omit the fat altogether and this 100% whole wheat bread will still turn out great. It’s very simple to put together and you can have fresh bread on the table in just two hours (most of that time is inactive, letting the dough rise).

For a vegan option (without honey), try this 100% Whole Wheat Bread recipe instead.  (And in case you’re wondering, Carrie shared this recipe before she went grain-free — for those of you who still enjoy grains, this recipe is well worth a try!)

Everyday 100% Whole Wheat Bread

Everyday 100% Whole Wheat Bread
Author: 
Recipe Type: Bread
Prep Time: 
Cook Time: 
Total Time: 
Serves/Yield: 2 Loaves
 
If you've been intimidated by homemade bread then this is the recipe for you. It's very simple to put together and you can have fresh bread on the table in just two hours. Makes 2 loaves
Ingredients
  • ⅓ cup coconut oil or organic butter (optional)
  • 2½ cups warm water (not above 120°F)
  • 7 cups whole wheat flour, divided
  • ⅓ cup honey
  • 1½ tablespoons yeast
  • 1 tablespoon sea salt
Instructions
  1. Melt the coconut oil or butter (if using) over low heat in a small saucepan. In a large bowl stir melted fat, warm water, 3 cups flour, honey and yeast. Cover the bowl with a clean towel and set in a warm, draft-free area for 30 minutes.
  2. Preheat the oven to 350°F and adjust rack to middle position. Uncover the bowl with the flour mixture in it and add remaining 4 cups flour and sea salt. Stir until just combined and then pour mixture onto a floured, flat surface.
  3. Knead the dough for one minute (if the dough is a bit sticky, add a tablespoon or two of flour). Cut the dough in half. Roll first half to a 12x9-inch (approximate) rectangle and then it roll up to form a loaf. Place the loaf seam side down on baking sheet lined with parchment paper. Repeat with second half of dough.
  4. After both pieces of loaves are formed, place a clean dish towel over the loaves and let them rise again in a warm, draft-free area for about 30 minutes or until they double in size.
  5. After dough has risen, remove towel and bake in the oven for 20 minutes, until golden brown. Another way to tell if the bread is ready is to thump the bread with your finger. If it makes a hollow sound, the bread is ready. Cool for 5 minutes before serving.

Photos by Kelly Jaggers for Eating Rules.

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39 Responses to Everyday 100% Whole Wheat Bread

  1. Caitlin March 16, 2015 at 2:11 pm #

    I was wondering if anyone else had the issue of it not rising much while baking. I was expecting it to rise more and was wondering if I was doing something wrong. I mean it raised normally while in the prep process but not as much with the baking process.

  2. terry October 5, 2013 at 6:34 pm #

    Trying this in my bread machine tonight. Will follow up on how it turns out!

    • Terry October 13, 2013 at 3:11 pm #

      Turned out fablous. Making it again today! So glad I inherited my folks electric knife to slice the loaf perfectly!

  3. melissa September 12, 2013 at 8:53 am #

    Is active dry yeast the same as yeast? All I have is active dry…is that OK?

    • Melissa October 3, 2013 at 11:43 am #

      I think so because that’s what I use 🙂

    • Sandy March 6, 2016 at 7:38 pm #

      That’s the most common yeast to find in a grocery store. If it came in a little 2″x2″ foil/paper packet, or a small brown glass jar, and looks like small tan grains, it’s either “active dry” or “instant” yeast – they are interchangeable, really.

      The other commercially available yeast is “cake” yeast, and you’d know if you had that – it isn’t common in grocery stores, has to be refrigerated, and looks like a compressed, damp cake.

  4. Melissa August 27, 2013 at 1:48 pm #

    This recipe is AWESOME! Simple,healthy and fast! Thanks

  5. Amanda Cowan January 18, 2013 at 8:23 pm #

    I would like to know how much these weighed after they were done. I made a bread recipe like this from the book Healthy Breads in 5 minutes and each loaf only weighed about a lb and that put the calorie count for a typical 2oz (56grams) of bread at nearly 300-400 calories after you consider the honey and oil. I haven’t worked out what it would be for this, but I was just curious. Not that the bread wasn’t super tasty, but even if it’s healthy, whole grain bread who can afford to eat a serving of bread that is nearly 15-20% of your daily calorie intake.

  6. Catfisher December 19, 2012 at 8:49 pm #

    Could you please tell me why you would turn the oven on @ 350 degrees when you have about 45 minutes additional preparation and rising time left before baking?

    My house is kept at about 65 degrees and I have to use a slightly warmed oven to get dough to rise. But even if I was not using the oven to help the dough rise, I’d really like to know why the recipe calls for heating the oven up so far ahead of baking.

    Thank you for any reply.

    • Jeff @ Make It Like a Man! April 5, 2016 at 4:21 pm #

      It’s because, in order to get a good final rise out of your yeast, the oven has to be really hot when you put the bread in. Ovens are notorious for having inaccurate temperatures. If you buy a good oven thermometer and put it in your oven, you’ll find out that your oven is probably lying to you. For instance, my oven says that it will preheat to 350 in 10 minutes. My oven thermometer on the other hand tells me that my oven takes about at least 20 minutes to preheat all the way to 350. All the really good read books that I’ve read suggest 40 to 45 minutes to preheat time, just to ensure that the oven is really, thouroughly hot. It does seem excessive, I agree – I always preheat for half an hour.

  7. Lakisha Scott November 12, 2012 at 5:02 pm #

    Has anyone tried this in a bread machine?

  8. Nemesismajor November 10, 2012 at 4:38 pm #

    been making this every week for the past few months. It really is good. She has been on this vegan kick but this was healthy enough to get her to eat it. I could replace the honey with agave nectar but na.

  9. Gaby@GabHousewifeChronicles October 16, 2012 at 12:54 pm #

    Hi! Thanks for sharing.. I just made this bread and it tastes amazing. It didn’t rise much tough. I mean, it rose when left to rise, but when baked it went down again. =( I don’t know what happened. The only thing I could think of is to mill the wheat more. Could you show me a picture of the bread? Mine are at http://gabhousewife.blogspot.mx/2012/10/100-homemade-whole-wheat-bread.html

  10. sarah September 27, 2012 at 8:34 am #

    I made this bread last night and it was delicious! I halved the recipe and baked in a bread loaf glass pan. My husband who doesn’t usually eat as healthfully as I do (I’m working on him!) even loved the bread. I’ll be making this bread for the next month and beyond the challenge.

  11. Jacqui Gonzales September 12, 2012 at 2:04 pm #

    I made this today using White Whole Wheat Flour (made from spring white wheat instead of red wheat) and put it in loaf pans. It tastes amazing! I’m hoping it holds up well for the next few days for sandwiches.

  12. Stacey Lilly May 9, 2012 at 6:54 pm #

    You really have to be careful with the kneading…it can make it tough , I can tell when I am going to have a great loaf….it feels soft like a new born babies behind….

  13. Nd December 22, 2011 at 8:52 am #

    I have been looking for a good 100% whole wheat bread recipe but everyone I make ends up too dense, just like a brick. I was told that gluten had to be added to 100% whole wheat bread to avoid this. I wonder how this recipe stands up because it does not have gluten. Am I going to end up with another brick?

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