100 whole wheat bread recipe

Written BySheba G Updated On
100 whole wheat bread recipe
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best 100 whole wheat bread recipe

I have been making this 100 whole wheat bread recipe for years and it is a staple in my kitchen. My family loves the hearty, nutty flavor and the soft, tender crumb. It is perfect for sandwiches, toast, or just slathered with butter. The best part is that it is packed with fiber and nutrients, so I feel good about serving it to my kids. This recipe is simple and reliable, and it always turns out great.

100 Whole Wheat Bread

100 Whole Wheat Bread

4.5 from 837 votes

This is a simple and delicious 100% whole wheat bread recipe. It makes a soft, hearty loaf that is perfect for everyday use.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time2 hours 55 mins
Servings: 12Cuisine: InternationalCalories: 150 kcal

🥘Ingredients

For the Dough

2 1/4 teaspoons active dry yeast
1 1/2 cups warm water (110°F)
1/4 cup honey or maple syrup
3 tablespoons olive oil
1 1/2 teaspoons salt
3 1/2 cups whole wheat flour

👨‍🍳Directions

1In a large mixing bowl, dissolve the yeast in the warm water. Let it sit for 5 to 10 minutes until it becomes frothy.
2Add the honey, olive oil, and salt to the yeast mixture. Stir to combine.
3Add 3 cups of the whole wheat flour, one cup at a time, stirring well after each addition. The dough should start to come together and pull away from the sides of the bowl.
4Turn the dough out onto a lightly floured surface. Knead for 8 to 10 minutes, adding the remaining 1/2 cup of flour as needed to prevent sticking. The dough should be smooth and elastic.
5Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
6Punch down the dough and shape it into a loaf. Place it in a greased 9×5 inch loaf pan. Cover and let it rise again for 45 to 60 minutes, or until it has risen about 1 inch above the rim of the pan.
7Preheat your oven to 350°F (175°C). Bake the bread for 30 to 35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
8Remove the bread from the pan and let it cool completely on a wire rack before slicing.

🔧Equipment

Large mixing bowl
Measuring cups and spoons
Wooden spoon
9×5 inch loaf pan
Plastic wrap or clean kitchen towel
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 150 kcal🧈Total Fat: 4g💛Saturated Fat: 0.5g❤️Cholesterol: 0mg🧂Sodium: 300mg🌾Total Carbs: 26g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 5g

📝Notes

For a softer crust, brush the top of the loaf with melted butter after baking. You can also add seeds like sunflower or flax to the dough for extra texture.

Watch Video Of How 100 Whole Wheat Bread Works

This 100 whole wheat bread recipe is a winner in my book. It is healthy, delicious, and so versatile that it works for everything from breakfast toast to lunch sandwiches. It always gets rave reviews at family gatherings and is something I am proud to serve.

❓ Frequently Asked Questions About 100 Whole Wheat Bread

1. Can I use all-purpose flour instead of whole wheat flour?

No, this recipe is specifically designed for 100% whole wheat flour. Using all-purpose flour will change the texture and flavor significantly. If you want a lighter bread, you can substitute up to half of the whole wheat flour with all-purpose flour, but then it would not be a 100% whole wheat bread.

2. Why is my bread dense and heavy?

Whole wheat bread can sometimes be denser than white bread. Make sure your yeast is fresh and active. Also, be careful not to add too much flour when kneading. The dough should be soft and slightly tacky but not sticky. Over-kneading can also make the bread tough.

3. Can I add other ingredients like nuts or dried fruit?

Absolutely. You can add up to 1 cup of nuts, seeds, or dried fruit. Fold them in during the last few minutes of kneading. Just make sure they are evenly distributed.

4. How should I store this bread?

Store the bread in an airtight container or a bread box at room temperature for up to 4 days. For longer storage, wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months.

5. Can I make this bread without honey?

Yes, you can substitute the honey with maple syrup, agave nectar, or even brown sugar. The sugar is needed to feed the yeast and for flavor, so do not omit it entirely.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts