Everyday 100% Whole Wheat Bread

4.60 from 5 votes

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
4.60 from 5 votes

Everyday 100% Whole Wheat Bread

By: Carrie Vitt
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.
Prep: 5 minutes
Cook: 20 minutes
Rise Time: 30 minutes
Total: 55 minutes
Servings: 24 Slices


  • 1/3 cup coconut oil or organic butter, optional
  • 2 1/2 cups warm water, not above 120°F (49°C)
  • 7 cups whole wheat flour, divided
  • 1/3 cup honey
  • 1 1/2 tablespoons yeast
  • 1 tablespoon sea salt


  • 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 (350g) flour, honey and yeast. Cover the bowl with a clean towel and set in a warm, draft-free area for 30 minutes.
  • 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 (450g) flour and sea salt. Stir until just combined and then pour mixture onto a floured, flat surface.
  • 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 (30x22-cm) (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.
  • 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.
  • 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.


Calories: 160kcal, Carbohydrates: 29g, Protein: 4g, Fat: 3g, Saturated Fat: 2g, Sodium: 291mg, Potassium: 131mg, Fiber: 3g, Sugar: 4g, Vitamin A: 5IU, Calcium: 12mg, Iron: 1.3mg
Like this recipe? Rate and comment below!

Photos by Kelly Jaggers for Eating Rules.

About the Author

The Grain Free Family Table

Carrie Vitt is a Nutritional Therapy Practitioner, the author of the successful cooking blog Deliciously Organic, and has authored two cookbooks: Deliciously Organic and The Grain-Free Family Table. 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 FacebookInstagram, and Pinterest.  


A photo of Andrew Wilder leaning into the frame and smiling, hovering over mixing bowls in the kitchen.

Welcome to Eating Rules!

Hi! My name is Andrew Wilder, and I think healthy eating doesn’t have to suck. With just three simple eating rules, we'll kickstart your journey into the delicious and vibrant world of unprocessed food.

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Sherry K
October 12, 2011 6:52 am

I am also wondering which type of yeast to use? I look forward to making this tonight!

laura orlowski
October 1, 2011 12:19 pm

Thanks Debbie! Meijer sells Red Mill so I will buy that flour. 🙂

Debbie Loveless
October 1, 2011 12:16 pm

No, it shouldn’t make it taste like coconut. I’ve used it in brownies and they were incredibly moist. I’ve also used it on the stove top for frying things–no coconut taste there either.

laura orlowski
October 1, 2011 11:44 am

And will the bread taste coco-nutty at all? I do not like coconut.

Stacey Lilly
Reply to  laura orlowski
May 9, 2012 6:49 pm

I found out that some coconut oil has no taste or flavor. MY favorite store (Trader Joes) is carrying it now and their brand is the opposite. Will not use it in my baking because I don’t care for coconut.

Reply to  laura orlowski
March 16, 2015 2:16 pm

i used LouAnn coconut oil and it doesn’t have a taste. My husband doesn’t like the taste of coconut either and he said that if he didn’t know I put it in the bread he would have never even thought it was in there.

Hope this helped

laura orlowski
October 1, 2011 11:42 am

Can I buy the whole wheat flour at the grocery store? Is Pillsbury Wheat OK? Does it have to be “bread” flour. AS for the yeast… will the packets of yeast work just as well? Quick yeast? First time trying the unprocessed challenge. So far Day 1 is going well. 🙂

Stacey Lilly
Reply to  laura orlowski
May 9, 2012 6:46 pm

HI, and you can buy 100 % whole wheat at the store. I also use the packets…takes 2 for the bread dough

Debbie Loveless
September 21, 2011 3:44 pm

Has anyone tried a gluten-free version of this recipe? I typically use milled flax seed as a binder. Didn’t know if there were any other modifications needed.

Stacey Lilly
September 4, 2011 9:15 pm

My family(including the dog) is so hooked on the 100 percent whole wheat bread with coconut oil and honey, that it is scary…I will check out the 100 percent whole wheat pizza crust next…ooooooopssssss gotta finish the bread to make the pooch happy!!!!!!!!

Stacey Lilly
January 8, 2011 9:53 am

My husband has totally changed his way of eating health reasons and saying that, I finally received the gift of a lifetime…a Kitchenaid heavy duty stand mixer…the first recepee we have accomplished is this recipee…and it is great!!!!Our dog sits by the oven while it bakes , she can’t wait for the first bite…lol

Reply to  Stacey Lilly
January 8, 2011 11:51 am

Congratulations! The stand mixer is definitely a huge turning point in any cook’s life. 🙂 Love that your dog watches it bake… awesome!

October 14, 2010 12:27 pm

Sounds easy enough for me to try it out, maybe an experiment for the holidays! There is a huge difference in homemade/local artisan bread and supermarket bread. Also, supermarket bread can be more expensive! Real Bread vs Processed Bread, and a recipe!: http://wp.me/pTulU-F1

Reply to  Nimisha
October 17, 2010 4:36 pm

Hi Nimisha – thanks for the link. The comparison of the ingredients in the two types of bread really illustrates the point nicely. And those tartine pics look great! 🙂

October 14, 2010 10:35 am

Finally! A whole wheat recipe made with coconut oil. I have read that coconut oil is great for baking because it doesn’t break down or go rancid like canola oil does. It contains lauric acid which is found in few sources but is abundant in mothers milk.

Reply to  nance
October 17, 2010 4:33 pm

Glad you like it, Nance!

I originally asked Carrie if we could substitute walnut oil for the coconut oil — but neither of us have had a chance to try it yet. (Walnut oil has a much lower smoke point, so there’s a chance it’ll end up tasting burned). Also, the temperatures of baking may degrade the Omega 3s in the walnut oil, thus defeating one of the benefits of using that particular oil. I may give it a shot next week, anyway. Or perhaps I’ll make my own butter and then use that in the recipe instead! 😉

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