Step-by-step tutorial to make soft 100% whole wheat sandwich bread with a sponge and only 1 rise. This may be the recipe that finally frees you from store-bought bread!
I’m so glad you’re here – let’s finally make perfect, whole wheat sandwich bread!
A number of years ago, before there were blogs, I taught myself to make bread. Through those few years of trying to get it right, my family ate many leaden loaves of bread without complaints (for which I’m eternally grateful!) in my quest for an easy, 100% whole wheat loaf that made great sandwiches as well as toast.
I’ve experimented with many different flours (Barley-Rye-Spelt bread, anyone?) and in the end adapted a great recipe that’s quick and easy and turns out a consistently good loaf. This is the recipe that allowed me to stop buying our sandwich bread – really.
MY LATEST VIDEOSI don’t want you to have to go through all that, though, so I’m sharing a step-by-step tutorial so that you can start turning out great loaves right away – and free you from store bought sandwich bread forever!
First, though, why bother learning to make your own bread?
- It tastes WONDERFUL.
- You know exactly what’s in it.
- It takes less hands-on time than running to the store (a revelation to me, like most of our other pantry basics!)
- It’s cheap – these two loaves cost about .65 cents each (and I’m probably over-estimating).
- It just makes you feel good.
- It tastes WONDERFUL.
Convinced? Me, too! And I want to encourage you that you, too, can make bread… I swear. Just give it a try and DO NOT be discouraged by any loaves you may turn out that aren’t perfect (they’re still good for toast and breadcrumbs)- it’s all a part of the learning. Trust me on this – I know. Just keep practicing. (Some links in this article are affiliate links and if you click on them I will receive a small commission at no cost to you – thanks for your support!)
How to Make Soft 100% Whole Wheat Sandwich Bread
1. Combine warm water*, yeast, and 2 cups of flour in the bowl of a stand mixer (this can, of course, be mixed in a bowl by hand- I’ve just never done it that way!) and let sit 15 minutes to create a “sponge.” *I use warmest tap water without a problem, but if you’re unsure, you want to use a thermometer and have your water between 105 and 110 degrees – hotter than this will kill the yeast!
Note: this is the Kitchenaid mixer I use, after burning out my Artisan lift-top with all the whole wheat loaves I was making weekly. It is an investment, but the benefits are worth it to me. You can, of course, chose to knead by hand using the option provided in the recipe.
2. Add oil and then add honey. Look at how all the honey just slides right out of the cup when added after using it for the oil – no scraping needed. A lovely little trick.
3. Now add the salt, (add gluten here, if using) and 4 cups of flour and combine well.
4. When it’s mixed together and looks like this, it’s time to change to the dough hook on your machine (or for those doing it by hand, turn out on floured surface to knead). Knead for 6-7 minutes (or 10 by hand).
5. After about 6 min., it will be cleaning the sides of the bowl. If it is sticking at all during the kneading process, you can add a little flour, a TB at a time. Be careful not to add too much – the dough should stick slightly to your finger when you touch it, but not cling to it. It’s ok if the dough still sticks to the bottom of the bowl (biggest tip: don’t add too much flour – the dough should not roll out of the bowl on its own).
6. Prepare two 9 x 5″ pans while dough is kneading. Grease them anyway you like. I love my Mr. Misto – I just fill it with whatever oil I want and never have to buy a spray from the store – reusable and frugal! In order to get it in the corners I use a silicone brush– no stray pieces left like from a regular brush. Oh, and I think I’m due for new pans, don’t you? (Update: Yes! I got these pans and love them).
7. Turn the kneaded dough out onto a floured surface and cut in half. I use a tea towel dusted with a bit of flour- the dough doesn’t stick as much, so you use less flour, plus it’s easy clean-up. Smoosh the dough down into an even-looking oval shape that you can cut in half. I used a fancy-pants dough scraper, but a regular long knife works just as well.
8. Shape the loaves:
- a) pat each half into a fairly even oval the length of the pan. I used to sweat over trying to shape a loaf – using a rolling pin and making it big, then I realized its not rocket science it only needs to be big enough to roll up a bit.
- b) roll up gently.
- c) pinch the seam together and then pinch the ends and bring them in toward the seam…
- d) so that it looks like this when shaped.
9. Fit the shaped loaf into your prepared pan and repeat with the other loaf. Another reason I like using a towel to shape them: I simply take the tea towel, shake it off gently over the sink, and use it to cover the pans. You can get out a new towel or use plastic wrap if you shaped them on a cutting board.
10. Set them in a warm place. Don’t worry too much about this – the counter is fine, even the top of the fridge – just no cold drafts. I do have a cupboard right above our heating vent that is always warm and since we keep our house on the cool side in the winter, I will put the loaves in there. But when it’s warm out, I just use the counter.
11. Set a timer for 50 minutes, then turn the oven to 350 degrees to preheat for the last 10 minutes of rising time.
12. When the loaves have risen 1/2-1″ above the pans (1 hr. for these loaves), put them in the preheated 350 degree oven for 15 minutes, then turn them around for even cooking and bake another 15 minutes, for 30 minutes total. Notice one is bigger than the other? It really isn’t about perfection around here – the bigger one seems to have a growth on the side, too – it’s a bubble and I just don’t worry about these things!
13. Take the loaves out of the oven after 30 min. (you can do a test, turning them out and knocking on the bottom for a hollow sound, but if your oven is truly at 350 they will always be done at 30 min. – I never test with this recipe anymore). Run a spatula around the edges right away to loosen any sticking parts.
Oh, and see that completely flat spatula? It’s one of my favorite cooking tools – this spatula is just the BEST. It’s plastic, but sorta sharp for a spatula, so it gets EVERY last bit of dough from a bowl and is better at loosening things out of pans than knives because it’s not sharp enough to actually cut through anything. They are hard to find (I got my first set as a gift and I can’t imagine cooking without them anymore!) though I found them on Amazon and also from King Arthur Flour.
14. Let cool 30 min. to 1 hour before cutting – or you’re going to smush the bread down when you try to cut it! I know it’s hard, but have patience, it will be worth it in the end. Then, if you’re like me, cut off one of the lovely ends, spread it with just a bit of real butter and bite into that soft, crispy wonderfulness…there’s just something about fresh-out-of-the-oven bread!
15. Cool them completely before storing or freezing. To freeze, double wrap in plastic bags (reused from produce bags, of course) and freeze until you need them. They freeze beautifully and you’ll never have to run to the store for bread again! Update: As of November of 2010, I no longer add the extra gluten listed in my original recipe. I’ve read that we Americans get too much gluten in our daily diets and I just feel better not using it. My loaves are still fine for our family, but are probably not quite as high as the loaves pictured here. I’ve listed it as optional now in the recipe.
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Amazing!!!
I have tried several whole wheat bread recipes.
They all seem lacking.
Heavy, dense, and taste…. well just decent!
But this recipe is great!
The whole family( including 3 kids) loved it.
It didn’t raise as high as your did but it didn’t matter because the taste was Phenomenal. Thanks so much for sharing your recipe.
This is now my go to bread recipe!
★★★★★
So glad to know this, Candace – thanks for sharing!
Hello, I have been using this recipe for a while and I love it but my bread slices are often falling apart. The dough rises well most of the time and I usually freeze the bread. Do you think it’s because I freeze it? Any ideas why it won’t stay together? Thanks!
I haven’t had that problem, Emilie, I’m wondering if you’re using too much flour? Do you spoon the flour into the cup and then level? Or add too much during kneading? If not that, you may be overcooking it. Try using an instant-read thermometer in the center of the bread and remove when it reaches 195-205 degrees. You only need to do this once to see how long your oven needs to bake it.
Sure hope one of these helps!
I bought Fleischmann’s Active Dry Yeast Original. On the back it gives directions to do before using in a recipe. Do I egnore them and put the yeast straight into your recipe.
Ignore
I’ve always made the recipe using these measurements, Wanda, so that’s what I’d do.
What speed do you knead at on the mixer? Thanks!
★★★★
The Kitchenaid directions state that you should never knead bread beyond “2” speed, so that’s what I use. If you have a different model, check out what they suggest.
What if I were to use maple syrup instead of the honey? Terrible idea?
Go for it! The sweetener in this recipe is mainly to feed the yeast, so any type will work. There’s not enough to have a pronounced flavor usually.
Oh yes, it did stick! I’ll try that! I’m using King Arthur Flour and really like it! Thanks for the tip!
Glad to help!
I love how easy this recipe is! I am having. Trouble getting a good rise from it though. I let it sit longer this time and it did help but it fell after I took the plastic wrap off. Should I cover the loaves? Any other suggestions?
Shoot. The plastic may have stuck to the dough and made it deflate. Use a towel or make sure there is flour on top when you sit the plastic – or spray the plastic with oil.
When I use the lighter Hard White Wheat (still whole wheat), I find the dough rise better. King Arthur makes good whole wheat white flour.
I’m a total bread making novice. I followed your recipe and it turned out absolutely perfect 😊. I wish I could post a picture bc it’s so pretty. It can totally hold up as sandwich bread, not too soft or crumbly. Firm and flexible. I only had one small deviation. We keep our house at 68 degrees so I had to let it rise for almost 2 hours.
★★★★★
Good for you, Jenny! For success and for figuring out that it’s okay to let it rise longer when it’s cooler. 🙂
What is it that makes soft? That’s the part I struggle with on my current whole wheat recipe. I don’t want to leave the gluten out (which I don’t keep in the house) if that’s the key.
No, it’s not the added gluten, since I don’t add it anymore. The added gluten helps the bread rise a little better is all. I’m not really sure exactly what makes this soft, it may be that it’s a slightly wetter dough.
When doughs are enriched with fats (oil in this case) it will weaken the gluten slightly creating a finer crumb and a softer loaf.
Hi can I use this recipe in the bread machine instead?
There have been a number of commenters who have done it, though I haven’t. If you scroll through you should find some that give the details of how they adapted it.
I used spelt flour instead of regular while wheat, and it’s the first recipe that came out like perfect, soft sandwich bread. Most of the time spelt flour causes bread to be very dense, but your recipe worked great! Thank you so much!!!
Yay! I have found that to be true, too, April, and even add a bit of spelt in with WW since it seems to rise better.
A very good basic whole wheat recipe. Very tender crumb. I don’t have a stand mixer w/dough hook, and I got bored kneading by hand, so I gave it a few knocks around in my food processor with the dough blade. I’d forgotten how easy that is. Perfectly kneaded. Thanks for the great recipe.
★★★★★
I’m glad you enjoyed the recipe and that’s a great tip, Gail – thanks!
I tried the recipe and the bread tasted awesome however didnt rise enough to be called a sandwich bread. The slice were like that of a loaf cake. Wht could have been the reason for that?
★★★★
Too cold of a kitchen, maybe? Is you yeast fresh? It’s okay to let it rise enough (maybe longer than stated) for it to reach the tops of the pans.
I have found more consistent rise without extra gluten using Hard White Whole Wheat flour instead of Hard Red and also using 1/2 spelt flour with the Hard Red. If you have these options, it may be worth a try.
Hi.. we have our loaves in the oven as we speak! This is our first time trying this recipe, and our first time making bread!
When mixing the flour, yeast and water at the start, how much mixing is required? If not mixed enough, will this affect the total rise of the dough? Our dough didn’t rise above the pan, and it’s not rising while it’s in the oven either. We are just wondering where we may have gone wrong. We didn’t add the optional gluten to the recipe, and when we had the dough rising in the pans before baking, we had them in a warm room (23 degrees Celsius), so we don’t know what we could have done differently.
We mixed the initial ingredients with a spoon, but are thinking we should have used the paddle on the mixer instead. Also, we had to warm the honey to liquefy it, so we are wondering if that had something to do with it.
This is a quick and simple recipe, and it looks like people have had a lot of success with it, and we would really like it to work for us without having to add the gluten.
If you have any tips or suggestions, we would really appreciate it!
I’ve had more consistent rise results when using white whole wheat (it’s a hard white wheat with all the nutrients and protein of hard red wheat, but is lighter in color and consistency). It’s more expensive, but you may want to try it. The loaves pictured were from when I used to use the extra gluten. My loaves without it sometimes rise more – and sometimes don’t. Sorry, my experience with whole wheat yeast doughs is that it’s hard to be consistent at home. I’ve also found that using 1/2 spelt flour causes the dough to rise more as well. You can experiment with flours, mixing, and temperatures to see what works best in your kitchen. 🙂
Does the TB stand for tablespoons ? I wasn’t sure .
Yes.
Thanks for this recipe, I’ve made this bread a bunch of times and it always tastes great but… I can’t seem to make it rise enough. When I leave the dough to rise it does go about 1/2 to 1 inch above the pan as in the recipe. However, after baking the bread ends up no higher than the top of the pan. The texture is soft and bread holds together well, but it’s too small to make sandwiches. Any suggestions?
Hmm, deflating is often a sign of over rising – is your kitchen warm? You may try a shorter second rise, just letting the dough get to just above the pan, then it may continue the rise in the oven ending up at 1/2-1 inch above.
Thanks for your suggestion, I think I will try that next time. My kitchen is not particularly warm, about 22c. I was also wondering how much does the “sponge” need to rise and if it’s possible that I left that too long?
Usually the 15-20 minutes is sufficient – 20 for your cooler kitchen.
Thanks. FYI I tried a shorter 2nd rise (45 mins) and bread ended up much taller this time. Yay!
Terrific!
My mom and grandmother always said a good seasoned bread pans cooks the best bread and never wash. Yours are just fine. Made your bread today just waiting for it to cool, 25 mins was plenty of time for my loaves to cook in my electric, my gas would take the 30. One of my favourite things is making bread, bun and cinnamon buns, even if I find a great stand by recipe I still like like trying others. Cooled, sliced, tasted, it’s a winner. Thanks Jami
★★★★★
Thanks, Sandra – glad you like it!
I love this recipe! I’ve used it three times in a row and have yielded three great batches of brea. Thank you for sharing!
★★★★★
Nice to know this, thanks, Aaron!
I made this recipe exactly as you said and it came out PERFECT! I have never made anything with only whole wheat flour that has come out so soft and fluffy. It tastes great! And I was so excited when my family tasted it and loved it! Thank you so much for this great recipe!
★★★★★
Wonderful, Scott!
Quick question, how much sugar could i use to substitute for the honey??
You can use the same or cut the amount in half.
Do you think it would turn out alright without adding the oil? Can’t wait to try this recipe!
No, it really needs the oil. Some people have used melted butter or coconut oil.
I forgot the salt! Will the bread be ruined?
Shoot! I’ve done that before with my whole wheat rolls. Um, it depends – it really is surprisingly flavorless without the salt, but maybe if you add salted butter or peanut butter? Or use the bread for grilled cheese and salt the sides? Get creative – you don’t need to throw it out. It will make great seasoned croutons if nothing else!
So I realized I forgot the salt right after the dough had formed (it had not risen yet). I took a chance and kneaded the salt into the dough by hand in small increments until it seemed incorporated. The bread still seemed to turn out great! I gave one loaf to my friend and she said it was delicious. I also read online that some people mixed the salt in a small amount of water and sprayed it on and kneaded it afterwards but I didn’t have anything to spray it with. Great recipe! I am making this again today.
So glad that worked out for you!
Added rosemary to the recipe. The kitchen aid I have is an artisan mini 3.5 quart, so it was a little difficult to knead. Stopped to push down the dough a few times before all the dough was kneaded properly which took me about 15 minutes or so. I used the tin loaf from Ikea which is 4.5 x 10 inches. Followed all the instructions as instructed.
Proof the bread in the oven. Preheated the oven to 170F, swithced it off and placed a bowl of water on the lower rack then placed the loafs of bread on the upper rack. Bread turned out perfect. Both bread rise at least 2 inches because they were 1 inch taller than the pan. I live in Bucyrus, Ohio and the temperature today is 19F so thought better to proof in a warm oven.
Wish I can post pictures here because it was successful!!! Have not eaten it yet because I am still waiting for it to cool but I am certain the bread is yummy.
★★★★★
Thank you for all this detail, Ashelia – I’m so glad they turned out nicely for you. I haven’t seen those pans, but will now be looking for them at the Ikea in Portland, next time I get up that way, they sound like a great size.
Can I substitute all purpose? I just ran out of whole wheat.
★★★★★
Well, yes, you can. But of course most bread made with regular flour turns out soft, so you’ll be missing the wonder of this bread. 🙂
Sorry, I should have been more specific. If I substitute AP flour (because I was out of WW) do I need to adjust the amount of water added?
Best whole wheat recipe I’ve found so far!
Thanks,
Carella
I’m not sure, Carella – I’ve never made them with AP flour before! I wouldn’t think it would make a difference, though, with the water.
I’m not a baker. This is so easy! I’ve had better wheat bread but it still tastes and smells delicious, is perfect for sandwiches, and is SO easy (with a mixer). If the gluten makes it fluffier and you don’t care about more gluten in your diet, I imagine adding it makes this bread even better, but it doesn’t need it enough to make me want to take the time to find gluten in the store 😉 I found this recipe on my first go at whole wheat bread. I won’t have to waste time trying anymore. Thanks for doing the hard time Jami!
★★★★★
I’m so happy you had this experience, Nicole! It’s the easy part that allows this to become a regular part of our cooking lives, so good, fresh bread is available to all. 🙂
Hi Jami – If I halve the recipe, will it work in a breadmaker? Thanks!
There are a lot of comments on this, so I can’t go back to look, but I’m sure some readers have made it in a machine, and they must’ve halved it to be able to do so. You’ll have to experiment with it!
If you freeze this bread do you freeze whole or in slices and what do you do to thaw it? Thanks!!
You can freeze either way, Amanda. You do have to thaw it fully before slicing if freezing whole. I found it easiest to slice and then freeze – then the kids could easily get pieces even if the whole loaf wasn’t thawed yet. 🙂 I leave on the counter in the baggie to thaw.
Hello there, could I use coconut oil in this recipe?
Yes!
I have not had a loaf of bread as warm and fluffy as this since I was a child eating fresh baked white breads. This bread is so soft and delicious- the first whole wheat loaf I have ever had that was better in consistency than store bought breads.
I switched to only 100% whole grains years ago, and have never had, much less made, a loaf of bread as beautiful, soft and tasty as this one.
★★★★★
Yay! It’s so nice when that happens with a recipe isn’t it Destiny? That’s why I love this recipe.
This recipe is amazing! It slices and holds together SO well. I’m so glad I found your page! The only thing I wish was better is that my bread doesn’t seem to get as much rise as yours in the pics. Granted, it’s winter and freezing out and even though I put it in a warmer place to rise, there might be drafts and whatnot.. Other than that, I couldn’t be happier with it! Thank you!
★★★★
You’re so welcome, Bree – glad you liked it! Yes, in the winter my loaves don’t rise as much either.
Since we were going to my parents’ for dinner tomorrow, of course I had to try a recipe I’ve never tried before. I do that all the time! I don’t have a stand mixer but do have a WonderMix which has a dough hook type thing and I’ve used it to make bread many times. I didn’t make the sponge due to the instructions for how to use the WonderMix state to add things differently. I used melted butter instead of oil.
The dough was lovely, had such a nice feel to it. It rose nicely, though the loaf I had in a silicone pan deflated even though I was so very careful removing it to preheat the oven (carefully slid it onto a pizza stone right off the oven rack). It looked fine at first, I turned away to do something then when looked again it was deflating. The other one in my stoneware loaf pan was just fine. They baked in my convection oven at 325 for 30 minutes and came out looking just lovely.
We didn’t wait until it was completely cooled to slice the deflated one – because warm bread with butter! It was beautiful inside and tasted fantastic. Can’t wait to try the one that didn’t deflate, it will probably be even better. My 9 year old said that was one of the most delicious homemade breads he’s ever had. Will definitely make this again, thanks for a great recipe!
★★★★★
I’m so glad you enjoyed the recipe, Dawn!
HI, The bread recipe turned out great! Thank you. Now you mentioned your kids would kill you if you changed the cinnamon roll recipe but I can’t find it.
Please help.
Thanks so much and Merry Christmas. We just finished with Chanukkah!
Sandy
I’ve been making whole wheat bread for years with mixed results. Finally, with this recipe and directions, I’m making great bread consistently! Thanks for sharing!!
★★★★★
I’m so glad, Karin – thanks for letting me know!
Hi Jami! Just finished baking this bread…SOO good! Have always wanted to try my hand at baking sandwich bread, and this turned out lovely. And I was surprised at how it was fairly simple to make! Thank you for sharing!
Just curious though: how long would you say the shelf life of this bread is (with & without putting it in the freezer)?
★★★★★
Yay! It really is only good for 3-5 days at room temperature, Amelia – a lot longer in the freezer. I’ve found it depends on the type of freezer you have – frost-free freezers will produce freezer burn quicker than regular freezers.
Good recipe thank you
Trying this recipe for the first time. I love making bread, but have not found that perfect recipe yet! Hoping this is it! I used brown sugar instead of honey because I have a 10 month old. Couple questions, could I substitute 1 cup of milk for 1 cup of water, and if I added oats would I need to decrease the amount of flour accordingly? Bread is rising now! Can’t wait to try it!
I hope you enjoyed the bread, Liz! Yes, you can substitute milk for water and visa versa. As for the oats, it depends on how much you want to add I’d guess. Definitely not 1:1, though. I think you could add 1/2 cup with no decrease and anything over that I would use less flour. It may be a thing where you add 1 of oats and 1/2 c. less flour and then see what the dough looks like, adjusting as needed while kneading.
Thank you for this wonderful recipe! I’ve been baking bread for years but have never used whole wheat. I started looking for a bread recipe that didn’t use all-purpose flour because it is enriched. I recently found that I’m allergic to MSG and have suffered severe migraine headaches for years, so I’ve changed a lot of what I can eat and I thought bread was one of the many things that had to go. Whole wheat flour has no additives so I was on a mission to find a recipe and I came across yours Jami and so glad I did! Not only is this a very simple recipe but the texture and taste are amazing! Again thank you for sharing and giving me back my favorite passion, baking bread!
★★★★★
Oh, I’m so glad to know this, Shannon! Yay – everyone should be able to enjoy warm bread from the oven, right? 🙂
Hello Jami. I just discovered you and am now trying your recipe for Soft 100% Whole Wheat Sandwich Bread.
I’m impressed. The two loaves are rising very nicely in my oven with the light on inside for warmth.
Looking good.
Soon to bake
Rising was a concern of mine regarding whole wheat.
★★★★★
Wonderful, Richard – enjoy them!
How do you make rye bread?
Rye is usually made by replacing 1-1/2 cups of the wheat flour with rye flour and adding 1 tablespoon caraway seeds.
I’m going to keep trying!! But the bread hard or soft it’s awesome!! I was looking for recipies with no sugar, I’m sugar intolerant so using honey or agave instead of sugar makes me sooo happy!!
Wonderful!
I just did the bread, but I don’t know what I did wrong! I did the recipe step by step and My bread is not soft, is really hard, although the flavor is Amazing
Bummer! Without being there with you, I can’t guess what happened. All I can say is to keep trying – I had many breads that didn’t turn out well, it’s often part of the process. 🙂
Is it possible to make this into cinnamon and raisin bread? As I will be making two loaves, I was thinking of making one a little bit different.
Yes, you can add the cinnamon and raisins as you roll/shape the loaves if you’d like. Many readers have said they’ve done this.
Thank you, I am very excited to try this recipe.
Hi! I followed the bread recipe exactly and my loaves only got Half as tall as your. Not sure what to do different!
Unfortunately with yeast doughs lots of things can impact them in our home environments. Especially weather and temperature. Also different types of flour, or the addition of too much. That’s why we need to keep practicing and figuring out our environments and what works best. Though even after all this time some weeks the dough rises perfectly for me and other times not. I just count it all as “imperfectly perfect” bread. 🙂
I love this recipe!!! Thank you so much!! I have been searching for a good sandwich whole wheat recipe for a while. I am also strapped for time most days with a quadriplegic mother in law and toddler som, both needing my care. I also hate to hand knead bread. Bad shoulders.
This is far and away the best and easiest I have tried. It’s easy to put together quickly. It’s also super simple to augment with nuts and seeds! I absolutely adore the smell of it baking when I use peanut oil in it.
I have even shared your recipe link with a few friends who can’t get their kids to eat whole wheat bread. They love it!! Thank you so much. We are a household that rarely eats anything that isn’t whole wheat so this is amazing and I really appreciate it. I’ve made twice a week now for the last month.
Grilled cheese sandwiches are simply insane on this bread. I might even try making a cinnamon raisin version this weekend. I might even try making it without the vital wheat gluten because it doesn’t sit around long enough to need the boost to shelf life.
Thank you, thank you, thank you.
Seriously.
Thank you.
Wow, I’m thrilled to know how much this has helped you, Mary! It is truly a recipe that can allow most everyone to have homemade ww bread. And I totally agree with you on the grilled cheese – SO nutty and yummy. 🙂
Thank you for letting me know this – made my day!
Would this recipe work with maple syrup instead of honey? I have a 9 month old — so we can’t use honey for another few months!
Yes, and regular sugar, too (which won’t leave as much flavor as maple) – any sweetener will give the yeast something more to feast on to work their magic. 🙂
Loaves* (Sorry! Voicetext)
Hi!! Excited to try this recipe! I wanted to know if you thought I could bake these Lowe’s on a cookie sheet in baguettes rather than in the loaf pans? And if so what I need to change the baking time at all? I simply don’t have a loaf pans at the moment and I was hoping to make sandwich bread for my kids. I definitely failed in the preparation department. Whoops! ????????♀️????
Golly!! Forgive all my grammatical errors. I promise to proof read my posts in the future.
I’m not sure the loaves would form the right way baked on a sheet pan, Bryna, since it’s a softer dough. I haven’t tried it and wouldn’t be able to give direction for that. Maybe a 13×9 pan to make a foccocia-style loaf that you could slice sideways?
I ran out to get the ingredients for this today and realized I only have one loaf pan. Do you recommend halving it? Or could I just freeze the other half of the dough?
I’m not sure if it could be halved, but I think so. Though if I were you, I’d refrigerate the dough half while the other is rising/baking and then repeat (adding a few minutes to the rising for the dough to warm up again) because this bread is just that good. 🙂
Thanks! I actually got an extra loaf pan from my neighbor who sent me this recipe. It came out PERFECT! 🙂
Yay!!
Looking for an honest answer! My 15-year-old has stopped eating his sandwiches. He begs for soft bread like wonder bread. I want him to eat but I hate all the ingredients in store bought bread. Is this bread SOFT like store bought? I tried Great Harvest honey whole wheat bread and it was crumbly and the kids refused it. This kind of looks like that. Before I make it I’m looking for some advice on either to give up or if you have suggestions how to make it soft. thank you so much!
This is definitely not crumbly, Nikki, which is why I titled it soft. 🙂 It’s not soft like wonder bread, though, mainly because no bread that’s sat around will be like that unless a lot of additives have been included along with the nutrition less flour.
This is softer (and SO good) warm from the oven – make sure your kids try some of it like that first. 🙂 It gets drier as it sits. Here’s what I did with my kids: made sure they got some fresh, soft bread and then sliced and froze the loaves in whole or halves (depending on how quickly you go through it). Have them make their sandwiches on frozen bread and it was thawed by lunch – and soft. The key is keeping it as fresh as you can and the freezer is the best for that.
Hope that helps some!
it doesn’t tell me how much water and yeast to add to the two cups of flour.
Click the arrows to get the full, printable recipe format, Heather.
Wow! I have made this bread now at least 15 times, and it has never been anything but perfect. Everyone loves it! The only problem is that it tastes soooo good, that it doesn’t last. Thanks for so many amazing recipes!!!
I did want to add that what I meant by “it doesn’t last” is that it gets eaten…not that it goes bad! We have 3 teens and they usually want white bread, but they will ALL eat this and LOVE it! Thank you again!!!!
I’m so glad to hear this, Brenda – yay!!
Moreover do I need special flour or Indian flour can be used?????
This should work with most flours – you’ll have to experiment to see what flour you like it best with.
Hi
Being an Indian I was searching for veg. Bread thx a looooooooooooooooooot for the recipe. But can suggest me what temperature should be kept if using microwave.
Plzzzzz reply.
I do not know how to bake bread in a microwave, Tina – sorry. I haven’t even heard of this. 🙂
Hi Jami, thanks so much for this recipe! I’ve been using it for a couple months, and my family loves it! Haven’t bought bread from the store since we tried it.
Really happy to hear this, Dennis – thanks for letting me know!!
Made a loaf of Whole Wheat today, no gluten! Delicious, we love it.
I’m glad you liked it! How did you make it without gluten if it was whole wheat?
I’ve made this a few times now, it’s wonderful! Any thoughts on how to keep this fresh? Would slicing, freezing and thawing as needed be best?
Thanks and God bless!!
Jessica
I’m so glad, Jessica! Yes, I always slice it after cooling and then portion it out in freezer baggies to freeze and use as needed. When my kids were taking sandwiches every day, I’d leave the whole loaf out and it was used within 3-4 days, but now we need to keep it fresher longer, so freezing is the way to go.
Hi Jami, I have a few quick questions, what kind of oil do you use in your bread recipe? And, what does gluten do to the bread?
I am really excited about using your recipe this week to make bread. I am planning to grind my own wheat to use in the recipe (that’s why I’m asking about the gluten)?
Do you recommend I use gluten to get a better rise?
From where do you recommend buying gluten?
Thank you,
Suzanne
Hi Suzanne – I’m excited for you to try this recipe, too! I’ve used various oils over the years, but I don’t want strong flavors, so now I mainly use expeller pressed sunflower oil (from Trader Joe’s), expeller pressed refined coconut oil (no flavor to this), or avocado oil. I occasionally use walnut oil, but it’s expensive and gives a slightly different flavor (that I like!), so not often.
You don’t need extra gluten in this recipe, I’ve found. The gluten that forms when the wheat flour is kneaded is plenty. For a better rise, make sure you don’t add too much flour, have a warm place to rise and don’t be afraid to let it raise longer to get it to just above the pan level, up to 30 minutes longer. This accounts for differences in temperature, humidity, etc. that can all affect rise. Hope that helps some!
Hi Jami, sorry for just now getting back to you about my bread making experience. The bread turned out wonderful! I think I should have taken your advise regarding the adding of the gluten to the recipe. I had a terrible reaction to the gluten and got sick from the gluten. Ill never add additional gluten ever again.
My daughter and I are baking bread today, using your recipe (without adding the gluten of course) and I am so excited!
I’ll let you know how it goes.
Thank you for your wonderful recipe!
Suzanne
Oh, sorry to hear that, Suzanne! At least now you know I guess. The bread will not rise as much, but we still like it. 🙂
I baked this last night just before bed, and all night I got to smell fresh bread. Ah! I could not wait to eat it this morning, and it did not disappoint. Is it the sponge that makes this bread so soft?
Thank you for a stupendous recipe; will make again!
So happy you enjoyed this recipe, Kate! I’m not sure if it’s the sponge, though I do know keeping the dough moist is key. Whatever it is, we love it, too. 🙂
Hi, Karen. I’ve made this bread twice now. The first time it didn’t rise much and was extremely dense. This time I checked the temperature of the water, turned the oven on really low (200) to create extra heat in the kitchen, and let it rise for almost two hours. One loaf was rising much better than the other, but it still took almost two hours for that loaf. The other loaf I let continue to rise while the other loaf was baking. The second loaf never got more than half an inch above the sides of the pan. Any suggestions?! I’m using a brand new container of yeast, so I don’t think the yeast is old. Have you had any issues with the type of flour you use? Have you found a flour brand that works best? The flavor is awesome so I’d like to get the texture right. Thanks so much!
Sorry. You’re Jami! I was reading comments and I guess the last name I read was Karen! Oops.
No worries!
I’ve found when the weather is warmer, the bread rises better. Also white whole wheat makes a lighter loaf. Spelt sometimes made a lighter loaf (half spelt-half ww). Honestly, I just get different loaves all the time, depending. Of course adding some unbleached white flour helps, but then that defeats the purpose, doesn’t it? 🙂 Also adding the original gluten does seem to help, and that’s totally up to you. Play around with it and see what you like best!
Hi Jamie,
I haven’t baked bread in a while and I want to try your recipe. I only have the Rapid Rise Instant Yeast. How can I use this in your recipe? Or should I find one that is Rapid Rise specific?
I think Rapid Rise is the same as Instant Yeast, Nickole, which I’ve used in the recipe many times. Go ahead with it, it should work fine since this is a short sponge + full rise recipe (vs. a 2 full rise recipe).
Can this be cut in half and make in a bread machine? My machine makes a loaf shaped loaf, but just one of course.
I have trouble with my arm so would not be able to knead much. Hence the bread machine.
I can’t say from experience, Karen, but I do know that people have used a bread machine for this. Experiment to see if it works for you!
My dough was so sticky but I had added additional flour and was worried to add too much. Any other tips?
You can add more flour to get to the stage I show in the photos, RaeAnn, to be able to handle it. You’re right, though, the less you add the more light and airy it will be.
hey lady thsi was a good ratio. I also used almond milk (like another commenter) and it turned out good.
Hi! I am trying your recipe for the first time today. I used to make bread all the time, but haven’t in years. I am trying to figure out why my bread didn’t get the rise. I filled all the tutorials and recipe directions to a T. And I am using yeast for bread machines or not. Can I let them rise for more then an hour or will that change the flavor and structure?
You can let them rise more, Frances, probably another 30 minutes would be okay without hurting the texture. I can tell you that I get all different raises depending on how cold/hot the kitchen is, how much humidity, and how fresh the yeast is even after making it for years. I think it’s just the variability of working with yeast in a home kitchen. It’s still good, though. 🙂
Hi, I’d love to try this recipe. But do you think I could substitute some bread flour for part of the whole wheat?
Yes, I have done that.
I made it with maple syrup instead of honey…..it’s awesome not to sweet hint of maple but it’s more for flavor than anything:) love this recipe!!!!!
Good to know, Tala, I’ll have to try that!
This bread turned out AMAZING. I’ve been trying to find a whole wheat recipe that actually turns out like store bought bread. My kids were like wow, it looks like bakery bread!! The taste matches the look. Thank you so much. This will be a staple in our house now.
Wonderful, Sara! Super happy to know this – thanks for leaving a comment.
In your picture your pans have dark spots, this is because you actually use them. I also make homemade bread and some of my pans are quite old and discolored, a number of friends want me to discard them and buy shinny bright clean one. In my experience the burnt pans made a better load, its just a weird science thing. I am 76 years old and have been making bread for over 25 years. My mother taught all her children (5) how to cook and baking bread was included.
What a wonderful mother you had, Jim, to take the time to teach you all how to cook! Really cook, it seems, if bread was included. 🙂
Great recipe! First time baking bread turned out to be a success! Bread was yummy but still dense… Is there a way to make it lighter? I don’t have a stand mixer so I hand-knead the dough (likely with beginner’s poor technique). Suggestions? Thanks 🙂
Congrats, Jamie – and welcome to the world of bread-making!! Here’s my not-so-secret: practice, practice. 🙂 You will find your own technique – plus sometimes yeast breads just come out different depending on the weather, temperature in you house, etc.
Just wondering why you don’t use the wheat gluten anymore? I’ve been making ww bread for awhile. I find without it the texture is weird and one loaf weighs 10lbs lol. I find the gluten really lightens it up. Just wondering why you stopped?
Just not wanting to add more gluten to our already gluten-heavy American diets. I found it didn’t make a difference to us that we cared about. The bread didn’t raise quite as much, but the texture was the same. You can certainly use it!
Hi Jami,
I always want to make bread but I am not comfortable to try because the yeast rising part and knead part. My kids love toast and sandwich so I would like to give a try. I can have more time to do more experiment since the kids are in school now.
I have looked for the good recipe and I found you today. After I saw all the good reviews from your recipe, I decide to make it. But I have one question, how do you check the temperature for the warm water? I guess the accurate temperature is very important for activing the yeast.
Thanks a lot.
You can use an instant-read thermometer, but I simply use the hot water from the tap which is never hot enough to kill the yeast (which is why you don’t want to boil water and use that). I’ve never had a problem.
Over the years I’ve tried many whole wheat bread recipes and they were hard, dry or just awful. I decided to give it one more shot. After a quick google search I came upon your blog and what will now be a regular addition to my bread baking. This is not only the best whole wheat bread I’ve ever made, but the best I’ve ever tasted. Thank you for sharing, I am looking forward to spending more time exploring your site. 🙂
SO wonderful to read this, Janet – thank you for letting me know! And welcome to our little AOC community. 🙂
Hello, I was so happy to find your recipe. Been looking for one that I can use all white whole wheat flour. I did it today and it was so very sticky. I added all 6 1/2 cups and ended up using a whole cup more. I checked over my recipe and thought I did too much water, but I didn’t. It was a humid day, but can’t imagine it needs that much more flour that you specify. I never got it unsticky, I ran out of flour. So it is in pans and rising now. Ok, I baked it and it turned out pretty yummy. Just was hard to manage into pans since it was so sticky. I will try again, not sure what to do different. Thank you!
I’m sorry, I don’t know what to tell you, either. 🙁 The photos I share are how it works for me – I’ve never had to add that much more flour, though depending on the time of year I may have to add another 1/4 cup or so. Well, glad it still tasted good. All I can do is encourage you to keep trying, yeast breads just seem to have a learning curve!
Hi can we make a smaller batch by cutting the ingredients to half …. will the result be same
It’s hard to cut these ingredients in half and those I’ve heard from who tried said they didn’t turn out as well. It’s better to make the whole amount and freeze what you don’t need – they freeze well.
I meant to say I was all out of “instant yeast” not rapid rise. ☺
I just made this. It was about a 1/2″ over the top of the pans when rising, then I placed it in the oven (I didn’t add the extra 1/2 cup flour, it didn’t need it) It didn’t rise much more while baking but it still looks and smells amazing.
I was being stingy with my brand new jar of raw honey so I used Molasses instead! It has such a beautiful color and smell! Time will tell of it tastes good. I will definitly make again, maybe adding some oats or seeds to the top and letting it get a bit taller before placing it in the oven.
Also, I used regular active dry yeast (in the jar) 1 1/2 TB. I was all out of rapid rise yeast.
Sounds wonderful, Emily. Yes, I have used both regular and instant through the years of making this – they both work because of the sponge. 🙂
I love your recipe, I substituted wheat germ instead of seeds and it turn out wonderful. Love the soft texture of it. Thank you for sharing your recipe.
My family really enjoyed the taste of this bread. As so many others have said, thanks for the simple and delicious recipe. I have a question about storage. Where do you store the bread that you are currently using? Counter? Fridge? How long will a loaf last on the counter (in a plastic container)?
Also, where do you store your second loaf? Fridge? Freezer? Once you start using it, do you leave it on the counter or stick it back in the fridge or freezer?
Thanks!
Glad you’re enjoying the bread, Debbie! I slice both loaves and put both in ziplock freezer baggies (thicker than regular), getting out as much air as possible. One goes into the freezer and the other into a breadbox on the counter.
When both our kids were home, the loaf would get eaten within 5 days or so, which was fine. Now that it’s just the two of us mostly (when our daughter is home from college is different), we need to keep the current loaf in the fridge or it gets moldy before we can eat it (about 2 weeks). The texture suffers in the fridge, but at least there’s no mold! I don’t eat much bread, so it’s up to Brian to eat most of it. 🙂
Thanks for you reply!
Hi Jami ~ I made this bread today & not only were the directions great, but the bread is scrumptious!! Thank you.
Wonderful, Laurie – I’m so glad you liked it!
can I double the batch?
I’ve never tried it Steph, since it would be too much for our mixer. You may be able to if you’re doing it by hand, but sometimes yeast recipes don’t double well and since I haven’t personally tried it I can’t say for certain. If you try and have success, please let me know!
Hi! I’m obsessed with fresh baked bread and this recipe is so great!! Question – can the dough be frozen prior to baking? At what point? Would be great to have the dough ready to thaw and bake!
Most bread dough can be frozen easily, Emily, though I haven’t tried it with this bread. Make it to right before the rise in the pans, line the pans with plastic wrap and put the dough in the freezer (in the pans), let them harden and then remove them from the pans and place in airtight baggies.
Defrost & bake: unwrap the bread completely, place in a greased pan, cover lightly with plastic wrap that has been greased and put the dough in the refrigerator overnight to defrost. In the morning, remove pan of bread and allow to rise as you normally would except allow 2 1/2-hours for the rise instead of just 1 hour.
100% worth 10 minutes of my life hand kneading!! I am just getting started learning about bread baking and I as looking for a good sandwich loaf. This totally hit the spot! So good I am just eating it plain too. Thank you for sharing!
hello,
i am looking for a whole wheat bread recipe to replace what my family buys! i am interested in trying your recipe, however, i don’t see a list of ingredients with measurements. i have read the blog post about 3 times, so i don’t think i am missing it. can you tell me where i would find this information?
Sorry you’re having trouble, Blair! There is a green arrow at the bottom of the first page that says “take me to the recipe” and it will open a page with the printable recipe in it that’s easy to follow.
So, only one rise? I have read this 3 times and I see mix dough, shape, put in pans and rise for 50 minutes, then bake. Is this correct? This is the first time I bake bread with only 1 rise. Just making sure, thanks.
Yes, just one rise, Valerie – it’s one of the reasons I like this recipe! The 15 min. sponging acts as a first rise.
This bread is SO DELICIOUS!!! My kids and I made bread yesterday for the first time and am glad to have found this recipe. It made the process much easier and quicker than I anticipated. Although it tasted amazing and we’ve almost finished one loaf, it’s very crumbly. More like cornbread. Any tips how to keep it put together? I hand kneaded it, used avocado oil and used one glass loaf pan and one dark metal pan. The glass pan loaf actually was the fluffiest.
Thank you for such yumminess. The hardest part of this recipe is going to be learning how to limit myself with just one piece!
I’m glad you liked it! I’m almost wondering if it’s your knife, Andrina – do you have a really sharp, serrated bread knife? If not, I used an electric knife for years to get smooth slices. But it’s never been like cornbread, so I’m only guessing here. Maybe make sure to carefully measure your flour?
Thank you for this recipe. I used 4 cups whole wheat and 2 cups white flour. The taste and texture was perfect. I am only using this recipe for now on. It was quick and easy!
Happy to know this, Janell – thank you for letting me know!
Hi jami, im a mother from Bali, indonesia.
You saved me and my family lives,
If only i can say more than lots and lots of thank you here…
I’ve been trying and looking good bread recipe endlessly and ended in dissapointment..until i found yours..
Finally..finally after 2 years of searching i can declare that yours is the best…of all!
Now me and family can eat healthy bread…no more bread full of chemical from local stores..
For sure i will share your recipe to anyone i know, once again, thank you, thank you very much for sharing with us
From: indah
Padang sambian kelod
Desa kerobokan
Bali
Indonesia
I’m so happy to read this, Indah!! Thank you for sharing – it blessed my heart that I was able to help you through this recipe. 🙂
This might be a silly question, but do you just let the bread sit on the counter until it’s defrosted and then eat as normal? I’ve only ever put frozen bread in the toaster. Also, do you cut it before you freeze it?
Thanks!!
No silly questions here, Jennifer. 🙂 You can defrost it on the counter – if you remember which is the hard part (at least for me!). I cut it before freezing so I can pry a few pieces out to toast – which you can do easily, it just takes a bit longer to brown. If the pieces won’t come apart, I’ll put it in the microwave for 30 seconds first.
I was having problems with this recipie because the bread wouldn’t rise very well. My mother in law told me to add a pinch of sugar when activating the yeast and it work amazing! I also use coconut oil.
Love this recipie. So easy!
Thanks for the tip, Lisa!
I loved your bread.Its so easy to bake Although my bread was veru moist and tasty but it didnt rise up much ?
Adding the vital wheat gluten that I don’t use anymore will help it rise more with the heavier whole wheat, also proofing in a warm environment (but not too warm, which would make it overproof and then collapse when baked). Sometimes it rises great and other times (usually in the winter) not so much. I’ve found that substituting a couple cups of spelt flour sometimes helps the rise – play around with it and see what works most consistently for you!
Thank you so much.I will try it for sure.
I bake whole wheat bread all the time. This recipe is nearly identical to what I use. Here are some of the things I do and get a great loaf.
I use Saf yeast, and can get away with just one rise. I also use a Bosch compact mixer. This is a great one if you only want to do one or two loaves. If you want a bigger batch, get a Bosch Universal. (up to five loaves)
For those of you who prefer to not use a mixer, here is what is handy for helping to get most of that flour incorporated… danish dough whisk ….
https://www.amazon.com/Original-Danish-Dough-Whisk-Stainless/dp/B00HQQJ3N6/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1465660688&sr=1-1&keywords=danish+dough+whisk
For rising the bread, I now consistently put it into the dehydrator on a low temp, this is especially helpful in the cold months. Also, have done the hot water in the microwave to help it rise.
Be sure you are using an appropriate size pan for your amount of bread dough. This one is what i use for a medium size loaf … https://www.amazon.com/dp/B000SSV61G/ref=twister_B00CC3HOIO?_encoding=UTF8&psc=1 This pan is a little narrower than some of the pans you often see at many stores. Sometimes with the wider pans, the bread would fall in the middle. Also, if you do not have enough volume of bread dough, it will never rise above the pan.
One more thing i learned to do, if you want a soft crust…..take a spray bottle with water and spritz the top of the loaf of bread right at the end of the baking.
Not sure if you bread is all the way baked? get a thermometer. and test internal temperature. Also, you can tap on the bottom of the loaf, it should have a hollow sound.
I have turned my “bread” dough into pizza crust, cinnamon rolls, buns, bagles and pita.
I love this recipe! Could I make this recipe with just sourdough starter? How would this change the recipe?
Just made it for the first time…first time making bread ever…it is delicious!! My question is how do you store the loaf you are eating on?
Yay- so happy to see this, Amy- good for you! We store it in an airtight baggie kept in a bread box. This lasts for 3-4 days. For longer storage (though the texture suffers a bit), store in the fridge.
Do you slice as you go Jami? Or slice it all & store? Thanks! #newbie
I slice it all at once, Amy, and store in a ziplock baggie. I used to leave it thinking it would stay fresher and cut as we needed – I never could figure out if it did keep it fresher, but it certainly wasn’t convenient for our family!
Instead of splitting the dough in half into two pans… can I leave it all together and put it in a bigger loaf pan? My pan is 13″ x 4″…
Wow, I’ve never seen a pan that big, Audie! So I have no idea. 🙂 But I think it should work – you’ll have to give it a try.
Thanks for your quick reponse! 🙂 It’s a USA pan with a lid I got from BBB. So, is there a reason you split it into two pans? And is it true to say more flour is a bigger loaf or does that just depend on the success of rising?
Thanks for your quick response! 🙂 It’s a USA pan with a lid I got from BBB.
So, is there a reason you split it into two pans? And is it true to say more flour is a bigger loaf or does that just depend on the success of rising?
The split into two pans is because the recipe is sized for standard 9×4 loaf pans, Audie. If you just add more flour to a recipe, you’ll just end up with a heavier loaf – not necessarily bigger. 🙂 If this recipe didn’t fill your pan, I’d up all the quantities – you’ll have to do a bit of experimenting.
So is the rising process what makes a bigger loaf? How do you get that to happen? More yeast?
I think it’s that you’d need more of the entire recipe – like 1-1/2 recipes or something. I always just make standard loaves, so I’ve never experimented with that.
Ok, I’ve been on a quest to find the perfect homemade sandwich bread (actually cut-able and not crumbly or crusty) and you did it! This is fabulous. And hooray for no sugar or butter as well. This has been the highlight of my week and I’m shouting this great news from the rooftops (others are not quite at my level of enthusiasm). Thank you!
Yeah! I’m so happy to hear this, Honja. 🙂
I’m wondering if I could replace the honey with sugar or molasses for an alternative. Thank you and keep up the great work! Blessings of health and wellness… Aaron Jones LMT
Yes – either of those work fine, Aaron!
How long do you have to mix. My mix looked way too wet to come together and I got frustrated after 5 minutes of mixing. I have a Kitchenaid. And what speed do you mix with the paddle and the dough hook?
I mix with the paddle at a 2-3 speed and use a 2-speed for the dough hook (which you are never supposed to exceed when using a dough hook with a Kitchenaid). I included photos of each stage so you can adjust your dough accordingly – add more flour as needed (a bit at a time) to get the consistency I show. There are a lot of variables when baking yeast breads, so don’t be afraid to adjust accordingly.
Hi!! I’m excited to try this ? I’m just wondering what kind of oil to use? Thanks!!!!
I’ve used olive oil (a light version, though, with lighter flavor) and melted coconut oil (refined, since I didn’t want my bread tasting like coconut), but now prefer Cold Pressed Sunflower Seed Oil or Avocado oil, both of which have neutral flavor and are good for you. 🙂
The link to the pans you said you got keeps bringing me to the silicone brush. What pans do you enjoy using? I’m hoping to get new pans soon and would love to know your favorite! Thanks.
Sorry, Aubree, wrong link! I fixed it now to go to http://amzn.to/1Uc6IPI 🙂
(Oh, these prove you don’t always have to pay a lot for good quality!)
Hi Jami!
Loved the recipe! My bread turned out wonderful. I did use stone-ground unbleached flour in a 50/50 mixture of cake & brown bread flour (whole wheat). I am so glad I found your website.
Thanks!
Wonderful to hear, Janna – and I’m glad you found me, too. 🙂
Is there any way to adapt this for a bread machine?
I know some comments have said they’ve made it in a machine – maybe a quick scroll through would provide specifics? I’ve never used a machine, so I don’t even know how they work. 🙂
Hello from Seoul,Korea!~ Finally finally FINALLY! After forcing my family to eat phone books for so long I finally got it right! Thank you so much. The loaves were amazing. I can’t believe I’m actually writing that ❤️❤️
Hello, Pupora! I’m SO glad to read this – and I know exactly what you are talking about, since my family ate their share of phone books, too. 🙂
I tried this recipe with 1/3rd white flour sincenter I didn’t have gluten. My load didn’t even rise till the pan. Stayed somewhere halfway even after couple of hours. Any idea where I can be going wrong?
Sorry! It’s really hard to know with yeast breads because LOTS of things can make it not perform as well – cool room temperature, too hot water, too much flour, etc. I do know that using some white flour wouldn’t make it do that, though, and I never use the gluten anymore and it always rises at least to the top of the pans. Sorry I can’t be more help, but I would just encourage you to keep at it – it takes a lot of practice and even now I get loaves that don’t rise as well and some that shoot way over the tops and I don’t know what I did different!
Has anyone tried doubling this recipe? Have been making for a few weeks now and love it! With a family of 6 though I seem to making it every other day so I would love to be able to make a double batch and freeze some.
I think a few readers have told me they have, Paula, but I never have, since it would overwhelm my Kitchenaid mixer. If you can, go for it!
Thanks for quick reply! I have a Bosch mixer that can handle a big batch. I am new to bread making. Would I double all of the ingredients including the yeast?
Yes, I would double it all.
Hi, inexperienced baker here, am happy to report that first attempt today turned out better than feared =). Thanks for the recipe! By the way, do you know if it’s possible to refrigerate the risen dough overnight after proofing it for an hour on the countertop? I’m thinking of making a few dough batches that can be pulled out of the fridge and tossed into the oven when required.
Yeah! I haven’t tried refrigerating, Jun, but I’m sure you can. Just make sure to let it come to room temp before baking.
Ok thanks, will give it a try!
Is it possible for me to substitute whole wheat flour with rye flour? If I want to add charcoal powder , flaxseed or chaiseed in to the recipe. How much should I add these?
I’m not sure how any of these would work, Kelly. Rye doesn’t contain as much gluten, so would result in a denser loaf. Seeds you could add about 1/4 cup to the recipe and I have no idea about charcoal powder. Guess you’ll have to experiment! 🙂
Hii!! I tried your recipe today but I think I did something wrong.
I put the warmer water and the yeast but when I put the whole wheat flour it gets really dry so I added more warmer water, but it didnt form the “sponge”. Also it did not grow, like not even a little bit.
how many grams of flour you put into it and how many millimeters of water?
Wow, right, it should definitely be a wet sponge. Obviously, I use cup measurements, but I went to this conversion site: http://www.cuisinivity.com/guide/measurement.php to give you a gram/mil equivalent: 2-1/2 c. water = 587.5 mil. and 2 c. flour = 240 g.
And it shouldn’t ‘grow’ but just start bubbling. If it’s at the proper hydration and not showing any bubbles after 15 min., wait longer until you see them (weather, age of yeast, etc. might affect the sponge) – sometimes I’ve left it up to 30 min.
Hope that helps some!
I think my cup is different than yours because I didn’t use the same measurements! And I’ll let the yeast act longer, till form the sponge.
Thank you!!
I made this today and it turned out great! I made a few changes… some on purpose and some because I can’t follow directions haha. I subbed 1/3 of the wheat flour with all-purpose and soaked the whole wheat portion overnight with lemon juice and some water WAPF style. I also did a second rise by accident. It was delicious and will definitely be our new go to sandwich bread recipe. Thank you!
Great to hear, Jacquelyn!
Very easy to follow! I’m going to try it today and let you know how it was going!
So… I tried it today and it was my first try to bake bread. I used maple syrup instead of honey, and I added 3 tsp of gluten. Maybe gluten made the dough little dry; I had to add 3-4 more tbsp of water when I kneaded the dough. It turned out pretty good for the first try but it didn’t rise so much as your pictures.
What do you think? 🙂 Thank you so much for the great recipe!
Sometimes it doesn’t rise for me either, Ji! Yeast breads are just a bit touchy to weather temps, flour types, yeast activity, etc. Also, the more you make bread, the better you’ll get at knowing what it should feel like, look like, etc. We just take it any way it comes out, since it always is better to us than store bought. 🙂
Thank you so much for this recipe! I just started making my own bread, and this is the recipe I tried first. I’ve used it twice now and it’s come out really well both times. It was so encouraging when my first ever loaf of homemade bread was actually good!
★★★★★
That’s music to my ears, Marie – I love hearing about successes with my recipes, thank you for letting me know!
Thanks for the recipe! This will be my first attempt at using my Kitchen Aid dough hook attachment. Can you tell me what speed you set yours on?
The directions say to never use the dough hook above the “2” setting, so that’s what I use, Harper. Have fun!!
I have read through your recipe several times and I just wanted to make sure I understood. Are you saying that this only needs to go through one rising. The rising that is in the pans? That there is no need for it rise then punch down, divide and form in to loaves and let rise again?
Thanks
That’s right, Kristy – the 15 minute sponge takes the place of the traditional first rise. There should be lots of bubbles at the end of the sponge, if there aren’t (sometimes because of cooler temps) let it sponge for up to 30 minutes or until you see good activity. One of the reasons it’s a great recipe. 🙂
Jami, I just wanted you to know that this is now my FAVORITE bread recipe. Of course I have modified some (oatmeal, flax seed, sunflower seed, and poppy seed) but, I love doing the sponge and then have the bread rise in the pans. I’m so glad that I came across your page. I have been making sandwich bread for my family for the last 2-3yrs because I was spending close to $20 every 2 weeks on bread at the store. $20 is a big chuck out of the grocery budget. Thanks for posting.
★★★★★
I am SO happy to read this, Kristy! My hope was that readers would see how easy it is to make real food for our families – it CAN be hard, but it doesn’t HAVE to be. 🙂
I found your blog and this recipe via Pinterest. What a find 🙂 I have made this bread many times now and can’t tell you how thrilled I have been to ditch store bought bread. Thank you so very much for sharing!!
★★★★★
Thank you, Lisa – I LOVE hearing this, since that was my goal in sharing after experimenting for years to find a bread that would allow us to stop buying bread, too. 🙂
Have you tried freezing the dough? If so, did you rise first, how long to thaw, how to bake? Thank you, we love this recipe!
★★★★★
No, I’ve never tried that, Julie. If you do, let us know how it works – others might be interested in that, too. 🙂
I tried freezing an unbaked loaf for one week, wrapped in plastic coated with oil then placed in a ziplock. I took the loaf out and put in a greased pan and let it thaw/rise for 10 hours. My house is typically too cold to rise bread so I kept it in my oven with a pan of warm water. It started to thaw and rise nicely but it fell when I took it out to preheat my oven. It may work in warmer weather, I may try it again this summer.
I know this is an old post, but I had to tell you this bread is perfect! Just perfect! My family loves it, it’s easy to make, and healthy. Thank you so much!
Every, single recipe I’ve made from your site is loved by my family!
I get each and every comment, Lisa, no matter how old the post, so thank you for taking the time to let me know how you’re enjoying the bread and the other recipes you’ve used! This made me so happy to read – I’m so glad you’re liking them. 🙂
I made this bread last week and it was wonderful!! For this round I’m curious if I can use butter instead of oil? Would the other measurements style the same? Thanks!
Glad you liked it, Karin! Yes, just melt the butter and measure like the oil and keep everything else the same.
I’ve got a loaf of this ready and I’m really excited for my husband to try it. I’ve been on a quest for a soft whole wheat recipe he (a white bread lover) won’t mind. I grind my own wheat extra fine, but that hasn’t mattered yet. So we shall see!
Also – Vitamix has those same scrapers for getting stuff out of their blenders. I’d never seen them anywhere else. Next time I order from King Arthur, though, I’ll toss a couple scrapers in, too! I use them for everything! (They are perfect for cutting brownies!)
Hope he likes it, Tressa!
Hi Jami, love your whole wheat roll recipe. Have ventured out with the loaf bread. It turned out very dense and hard. It also had a very strong chemical taste. Have prepared it 3 times now. Ready to give up. My husband had a pretty extensive heart surgery so I typed in heart healthy whole wheat breads and an Oregon cottage popped up. My lucky day. Please help me with my bread . I’m not making a very good job of this wonderful recipe.
Seems to me you are a very devoted wife and Mother.
May God bless your every venture.
Kathy
Hmmm, I’d love to help, Kathy, but I’ve just not had (or heard of) your problem before – chemical taste? You’d have to give me more details about your ingredients and process. Was your flour and yeast fresh? From good sources? The ingredients are basic, so if there’s a chemical taste, I’d look at your ingredients first, since a process is not going to cause that.
As for denseness, it’s usually caused by too much flour or not enough rise time (or bad yeast). If you’re not seeing bubbles after the 15 min of sponging, let it sponge longer – another 15 minutes. Don’t add so much flour that the dough just falls out of the pan, it should still be sticking to the bottom so that you need a scraper to get it to release.
Hope this helps some – it really is a great recipe!
Have you ever tried making this in a bread maker? Would probably have to cut it in half I would think?
I haven’t, Jacki, but I think some commenters have if you can wade through them. 🙂
Have you experimented with Sprouted Wheat Flour for any of your bread recipes? There seems to be a lot of talk about the health benefits but I hear it also not as easy to work with.
I haven’t, Cheryl. Cooking from scratch takes long enough for me, and I just can’t wrap my head around sprouting, drying and using flour (or trying to adapt recipes to use wet, sprouted flour). And buying sprouted flour is too expensive. I feel you just do what you can – and eating homemade bread vs. store bought has huge health benefits right there. 🙂
I have those plastic spreaders. Actually, they might be nylon. I bought mine at Kitchen Collection originally, but they closed, and I’ve worried about where to find them again. When I do, I think I’ll stock up. I love them. Amazon might have them: <a href="http://www.amazon.com/s/ref=nb_sb_ss_c_0_14?url=search-alias%3Dgarden&field-keywords=nylon+spreader&sprefix=nylon+spreader%2Caps%2C208" Nylon Spatulas at Amazon
Actually, I think they’re called spreaders instead of spatulas.
Hello! I came across your recipe for 100% wholemeal bread, and tried it out today!
However, when I first took out my bread, i realised the sides have split! and i thought all was well and good, except that the loaf was exceptionally heavy for a small loaf.
Then when i cut into it, it was extremely dense, not having those nice airpockets, that bakery bread had.
I followed the recipe to the letter, except halving the recipe, using coconut oil.
I really want to perfect the 100% wholewheat bread.
Maybe I’ll try again next time ):
Well, I’ve found that bread recipes don’t work as well when halved, Amanda, so that would be my guess. I’m not sure why exactly, but bread is a bit temperamental (better rise when it’s warm, etc), so I baby it. If you do try again, make the two loaves and just freeze one for later – it’s what I do!
Hi,
What is I want to only make one loaf? Thanks.
It’s not really a recipe you can cut in half very easily, Ping. I would make the two loaves and put one in the freezer for later. They keep well for at least 3 months.:)
what make an model of stand mixer did you use? looking for one that can handle 100% whole wheat.
I use a Kitchenaid 550 pro series, but I don’t think they make it anymore, so I’d go with the 600 series if I were buying now. It can handle the wheat – this has been making loaves weekly for about 3 years now, when I bought it to replace our little regular Kitchenaid mixer.
I have used this recipe now for a few months and I can’t thank you enough for posting this. My 6 and 4 year old love making it with me and we eat half of one of the loaves right away, every time! I do live in the the South (Louisiana) so I have made some adjustments that I wanted to share. First, I only end up needing about 2 cups (450 g) of water. Second, to get a super soft loaf I added a second rise. I do it right after it comes out the mixer, I knead it and place it in a greased bowl with a towel on top for 45 minutes. If you have the time for the second rise it makes an excellent bread even better. Thanks again for this simple and healthy recipe!
Great tips, Matt – so glad you’re enjoying the bread and thanks for sharing your adaptations!
Tried your bread recipe yesterday.It turned out great. Thanks for a nice simple recipe that works. 🙂
Hi Jami,
Could I use instant yeast (rapid rise) for this recipe? If I could, would I need to do any of the steps differently? Thank you for reading!
I always use instant yeast, Gloria, for all my bread baking and find it’s interchangeable with active dry. Mostly I read that Rapid Rise and Instant are the same, but I don’t believe they are (I use this as my source: http://www.thekitchn.com/whats-the-difference-instant-a-54252) mainly because Rapid Rise only works well with one rise (and has additives) and instant produces good products with 2 rises. Hope that helps!
Jami,
Hi! I’m a type 1 insulin dependant diabetic so I’m trying a new life to stay away from sugar and honey. Do you think it’ll matter if I leave out the honey all together? I’m 44, had diabetice since I was 7 and for the last year, I’ve been putting on weight without knowing why. I can’t exercise much because of my health, but I’ve been cutting out chemicals out of my food, and it’s helping a lot. Anyhow, I don’t want to substitute sweetners, just leave the whole sweet part out. They have sugar free bread at the store, but who wants to pay $4 for a small loaf of bread with other chemicals in it.
You can try, Michelle, but the sweet in the bread helps to produce a softer product with a nice texture – and also gives the yeast something else to eat so they grow big (and rise your bread). Maybe cut it down to 1 Tb. and see how it comes out and if you don’t like it, try adding another Tb. until you reach a product you like with the least amount of sweetener!
Can these loaves be frozen? If so, how long will they keep?
Yes they freeze great, Jilayne! I’ve frozen them whole and sliced and they work either way, though sliced is more convenient. I’m not sure how long they’d last – maybe 3-4 months? Ours are always gone within a month, at the latest, and usually just a couple weeks.-4
Awesome! That’s very encouraging. I am not a huge fan of baking (but I’m a fan of eating baked items!) and therefore I do not bake very often. I have wanted to make my own sandwich bread for years and have failed with each attempt I have made. I am so excited to have found your site and recipe and am eager to give this one a try! Thanks so much!
Hmmm…..My family really loves this recipe, even though it doesn’t rise very high. I get it to rise above the loaf pan the 1 inch or so but as soon as I put it into the oven it lowers down either just under or level with the height of the pan. What is happening? Any suggestions???
Hmmm, the only times I have dough deflate after putting it in the oven, Tonia, is when I’ve left it rise too long or it’s risen too fast because it was too warm (over-proofed). Did you put it in a warm oven to rise or leave it for more than the hour after putting it in the pans? Other than that, I’m not sure what to tell you…
Love the taste, but I couldn’t not get a good rise from the bread. Even though I did use the wheat gluten, and the loaves sat for over and hour, they never rose above the loaf pans. It was a warm enough day and I tried to put them on a counter away from drafts. Do you think I should try letting the dough rise once before shaping into loaves? I don’t know if that makes a difference…
Hmmm, even after years of baking our bread, Jeanette, I still find some weeks the loaves just don’t rise well for me – and I don’t have an idea why! I’d say keep trying and tweak the recipe as you want to see if there’s a difference. I’ve actually started adding 1 c. of unbleached flour and it usually gives me a better rise – I figure it’s not going to make that much of a difference, health-wise, and it seems to help the loaves turn out more consistent for me.
Adding 1 c. of unbleached flour or substituting 1 c. of the whole wheat for 1 c. of unbleached, all purpose flour? Thanks for replying. I’m just loving your site!
Sorry that wasn’t clear, Jeanette! Sub 1c. of unbleached flour for a cup of the ww flour. And thanks so much for your kind words 🙂
To those of you that have kneaded this by hand and it actually turned out what is your secret? I have done this multiple times with no success and I havent added any extra flour. Are you using a particular brand of yeast?
I kneaded by hand, and while I didn’t turn out quite as tall as the loaves pictured above, it still rose substantially. I used Fleischmann’s ActiveDry yeast.
One thing worth considering is that you may need to raise or lower the cooking temp by a few degrees, depending on your elevation. I find that where I live, things overcook if I set them to the listed temp, so as a rule of thumb, I always reduce the listed temperature by 25 degrees.
While it’s probably not necessary to add extra gluten to this recipe, since you’re already using glutinous flour, there is nothing bad about gluten at all. All gluten is is protein, and unless you have celiac disease, there’s no reason to avoid it. Gluten-free products are really good for that 1% of the population that has celiac disease or an allergic reaction to gluten, but they serve no purpose for the rest of us besides duping us into thinking that we need to shell out $2 extra for fewer nutrients in a product.
Sources:
http://www.webmd.com/diet/healthy-kitchen-11/truth-about-gluten
http://www.telegraph.co.uk/foodanddrink/healthyeating/10430422/The-great-gluten-free-scam.html
http://jezebel.com/5991724/will-everyone-please-eat-gluten–please-because-you-are-literally-killing-me-kind-of
This is my first attempt at making homemade bread and I chose this recipe because it was the easiest I could find online. It came out perfect, so I won’t be buying whole wheat bread anymore! The dough didn’t rise as high as I expected though, so I may put it in the oven the next time around and hope for better results. Thank you for sharing!
So happy to read about your success, Cleo! You’ll find with bread baking that the loaves rarely turn out the same twice. 😉
Just made your whole wheat bread recipe for the second time. The first time, I didn’t use the amount of yeast that I was supposed to, just one pkg, and had to let it rise longer, and today I put the honey and oil in with the yeast, water and flour for the sponge. I thought I would have to dump it out and start over, but it turned out good anyway. Hopefully, the next time I will follow the instructions exactly, but it is good to know I can make mistakes, and still the bread turns out delicious! Thanks for the easy and tasty recipe!
Good for you to keep trying, Donna! I think bread-making is such a trial-and-error process: you gotta just practice and learn. 🙂
Hi!!!
The bread looks amazing! I would love to try it! i was just wondering if vital wheat gluten makes a difference because I was going to buy some? Does it make the whole wheat bread much softer and lighter?
Thank you so much 🙂
luv,
hadia (from Jordan)
It does make the bread lighter, Hadia, but it’s not crucial and in fact I don’t use it anymore and though it doesn’t rise quite as much, we’re happy with it. So I guess it’s up to you. 🙂
Thanks for this recipe! I have it memorized and have been using it almost weekly for the past few months. I’ve never liked giving my children store bought bread but failed at bread making until this recipe. I have a local mill that sells organic whole wheat bread flour in 25 lb bags and we’ve been through several! Also, I have been substituting maple syrup for the honey with great results. We use raw local honey and can’t give it to our 11 month old but she can have the bread if I use maple syrup. So thanks again for helping us move to our whole unprocessed lifestyle!
It makes me so happy to read this, Sarah! Thank you so much for taking the time to share it with me – I’m so glad you found success with this recipe like I did. 🙂
I cannot have honey. Can I substitue coconut sugar? and how much?
I haven’t done it, but I know you can, Melissa. Honey is sweeter than regular sugar, so it would be safe to keep a 1:1 ratio – is coconut sugar as sweet? You can always lessen or increase the amount according to how you like it after you try it!
I just baked my first loaves using this recipe. It’s good bread but certainly not light and fluffy. It rose about one inch higher than the pans so I thought it was going to be as advertised. Then it fell slightly during baking but still looked good. I cut a couple slices and it’s pretty dense. Oh well, as I said it’s good but not light and fluffy.
Mmmm, it shouldn’t have fallen, Mike – I wonder if it was over-proofed (left to rise a bit long)? That’s the only time that’s happened to me when baking these loaves – sometimes it’s warmer in our kitchen or I lose track of the time and the loaves rise too long which causes them to fall during baking. Please try the recipe again, if you can, as it really is a soft bread. 🙂
I’ll give it another try. I let it rise for 60 minutes. I had a timer set. Also, as the recipe said, the dough should rise about an inch or 2 above the pan which it did. Also, when I say it fell I don’t mean it fell flat. It probably fell maybe a half inch while baking. It was fine when I put it in the oven.
Thank you for the reply.
Thanks for the recipe! I am going to try it right now! I wanted to let you know if you put your pans in a trash bag with a fourth cup ammonia they will be clean the next morning. You can wipe them down and the grime should wipe away easily. Be careful with using ammonia as the vapors are harmful!
Thanks for the tip, Mary!
Thank you ever so much for this recipe. It is absolutely wonderful!!! I have been searching for an easy recipe that I can make once a week that is healthy, but delicious. Finally, I found yours.
My kids say it’s the best bread ever and I agree!
Thank you, thank you, thank you!
Yeah, your welcome, Jean!!
This bread greatly exceeded my expectations. Despite the overwhelmingly positive reviews, right up until I took my first bite, I was sure I had done something wrong. I use a cuisinart stand mixer, and have for many loaves of bread, but this recipe was so dense, I took it out about halfway into the kneading and finished it by hand (not my favorite). It didn’t really rise as much as I had hoped, and I forgot to turn it halfway through the baking. Then it just didn’t get as tall as the ones in your picture, not to mention, my loaf pans are an inch shorter than yours. I made the recipe as written, without the gluten. I am delighted to report that I am completely sold on this recipe. This will be my go to wheat bread recipe from now until I stop making bread. As soon as it was cool enough, I cut off the end piece, put a little country crock on it (sorry, I didn’t have any fresh butter…) and bit into it. It is so much better than the stuff I have been buying (rhymes with sharah flee). Most wheat breads are dry and a little tough, and I really thought this one was going to be the same, considering the consistency of the raw dough, but cooked, it is light, fluffy and delicious. Thank you, from the bottom of my poor overworked mixer and my heart for this beautiful recipe.
Well, I’m glad you liked it in the end, Autumn. 😉 Not sure it should be so dense, though…as you continue making it, you can try some of the things I’ve suggested in previous comments – make sure not to add too much flour when kneading (it should still be sticking to the bottom, but clear the sides) – just a tablespoon at a time, and you can let the sponge go for longer than 15 minutes – up to 30 – to get a good, strong bubble going as well as let the loaves rise 15-20 minutes longer. I think the loaves rise better with whole wheat hard white flour, too, as it’s a bit lighter than ww hard red wheat. I’ve been making this for years and it still does different things for me depending on the weather and warmth of the house. 🙂 Sounds like you’ll have plenty of time to play around with it!
UPDATE: I tried this recipe again, with new yeast, and garnered much better results. I believe the rise and and possibly the density issue may have been related to that. I did follow your advice and added the flour tablespoon by tablespoon after the initial mixing, and during the kneading. I also let it rise in my garage which is undoubtedly a much warmer place than my kitchen. So all in all, the taste is much lighter this time around, and I am still thankful. I love that this recipe has so few ingredients!
Wonderful to read, Autumn, thanks for the update!
I made this recipe last night and just had to say thank you for sharing it. The bread turned out great and I’m hoping to make it my go-to recipe. Thanks!
Hi Jami,
May I ask what kind of mixer you have for this bread? Kitchenaid have a lot of series of stand mixers with different power option. The classic one has only 275 watt power and I really doubt that is enough for kneading whole wheat bread…. And the Artisan or pro 600 series are too pricey for me…
Thank you!
Well, Luyi, when I started making this bread I did only have a Kitchenaid classic. It does strain the motor, but I sort of just decided that making healthy bread for us was more important than the mixer. It lasted about 10 years after I started making all our whole wheat bread before it broke and I bought a refurbed KA Pro 5 Plus (that I don’t believe they make anymore – the Pro 6 is the closest, NOT the Costco series). This model can easily handle this recipe and I really like it (oh, btw, a friend was able to fix our old classic and it’s still being used today in a household that just makes cakes, cookies, and such with it!).
If there is ANY way to save up and get a quality mixer, there’s more of a chance that you will actually make all your bread because it’s so easy. And bread is an area where there is substantial savings over store-bought: it literally costs under a dollar – sometimes only pennies if you’re talking about just flour, water & yeast artisan breads – versus $2 to $6 in the stores. Add that to the health benefits and well, you see what I mean. 🙂
Hi Jami,
Thank you for your prompt reply and I am so sorry for my delayed response. The comment helps a lot. I have done a lot of research recently and finally decided to get a KitchenAid mixer, probably a refurbished one. Still a little bit pricey for a single student, but definitely worth the investment! As you suggested, I care more about health than money 😀 Also I sort of become a baking fanatic recently so I think the mixer would help me in a lot of ways.
Your comments about different KitchenAid models helps a lot. Thank you!
I made this bread today after first grinding my own wheat. Everybody together now, “Go Jenny, go Jenny, go, go, go Jenny!” 🙂 And it was delicious. My 3 year old and 5 year old loved it and my 5 year old even said, “I just can’t stop eating this bread!” So in a house of picky eaters, this was a major success for me. I will be browsing your site for more recipes. Thank you so much for a winner!
Love it, Jenny! 🙂
I just sliced into a loaf of this bread (I could only wait 20 mins out of the oven! I sliced VERY carefully with a proper bread knife & successfully got 2 pieces without ruining it. Small victories!)
I have just started bread making. I don’t have a mixer with a dough hook, so I’ve been doing it all by hand. Up to this point, I’ve only done artisan french boule’s with white bread flour, but really wanted to try to do a loaf of wheat. I stumbled upon this recipe (thanks, internet!) & cannot thank you enough for sharing this!!! It is so soft & satisfying!!! I found my loaves were ready at about 25 mins in the oven (turning at 15mins), so I’m glad I kept an eye out.
I am definitely going to use your website as a tool to help me along this journey! I get so much joy out of baking & having the guidance like this was just what I needed to get me through my first attempt at whole wheat!
So happy to read this, Stacy, as that was my goal in writing this post! Here’s to many more bread successes for you. 🙂
I don’t usually leave comments, but I had to thank you for posting this recipe! It’s incredible! I’ve been baking bread for my family for about a year now and after many hours searching & trying recipes as well as purchasing bread cook books, I’ve finally found a keeper! Mine didn’t rise quite as much as yours, but here in NY it’s very cold still so next time I’ll let it rise ontop of the warm stove. I can’t wait to try out some of your other recipes 🙂 thanks so much!
Wow, this is a great endorsement, Melissa – so happy you like it – and thanks for taking the time to let me know! Don’t be afraid to let the sponge go for as long as 30 minutes if it needs to to look bubbly, and when it’s cold I often let the bread raise 15 minutes longer. A warm place, of course, does wonders. 🙂
Hi! I found your recipe here just by doing a google search for a nice Basic Whole Wheat Bread recipe. I personally prefer to use traditional rise yeast and butter in my bread as apposed to rapid rise yeast and oil. So, I just substituted those in by activating my yeast in 1.5 cups of the warm water with a dollop of honey in it from the 1/3 cup honey and using melted butter as I usually would in my own white bread recipe. I have to say it’s rising very nicely now and I can’t wait to get it cooked to try it. I’ll let you know after its fully done, I just wanted to comment now. :0)
Serena
All done baking, and I have lost a full loaf already to my hooligans(my boys). So between that and my own opinion, this is a WICKEDLY DELICIOUS bread! Thank you so much for posting this recipe for me to happen across today! :0)
Hi! I wanted to thank you for sharing this bread recipe! We are trying to eat healthier and more natural so I thought I’d give this a shot. It was pretty easy! First batch I measured wrong and had to toss out but second and third batches were great! Unfortunately, I don’t have a stand mixer so I did it all by hand and was surprised how easy it was. My kids (Ben, 11 and Abby, 8) have so enjoyed eating their peanut butter and jelly sandwiches on this bread. They have gotten so many comments from the teachers and other students at school about their “fancy homemade bread”! (I think others are jealous) 🙂 I can’t wait to try some of your other recipes.
I’ve switch to using all homemade bread as well and my boys (12, 10, 8 & 6) all get comments like that too. It’s pretty funny and nice too, LOL. :0)
I just tried your recipe and I had to come comment! I have tried EVERYTHING to make a decent loaf of 100% whole grain sandwich bread and have never had any success. No matter what yeast I use it doesn’t rise as much as I’d like, no matter how little or how much I knead it doesn’t have the right consistency. Well, I just made your recipe today with whole spelt flour instead of whole wheat (just because I had some) and it is amazing! Soft and squishy like the chemical-laden breads you buy at the store but without all the chemicals! Quick, excellent bread, and I am beyond excited to finally be able to make my family’s bread instead of buying it!
So happy to read this, Sara! This bread pretty much spoils anyone who eats it and they don’t like store-bought bread anymore. 🙂
i just made this recipe and the bread turned out so yummy , thank you i shall print it out and put it in my file , it will be very useful as i am trying to eat healthy food and of course it is home made so it is clean and i know what it contains exactly as where i live things are not that great
This bread is absolutely amazing! It’s simple, quick, and delicious! Now that I know what I’ve been missing out on, I’ll never go back to buying store bread. The cutest part of this bread-making experience; when I removed freshly baked bread from oven, my three-year-old -daughter said,”Mom. Your bread looks beautiful.” My three children and husband say it’s definitely a recipe keeper! Thank you for sharing!
Sweet, Raizel – love hearing things like this!
Hello I have been making this bread every 2 days for a month and it was great but now its not turning out at all.. my husband says he finds it very chewy.. its never kneaded right in my mixer either. so Ive always done it by hand. anyone have any advice for me.
I’ve tried this recipe twice now. I use my kitchen aid mixer and follow the recipe exactly. Both times, my bread won’t rise. It makes a really dense, short loaf of bread that my kids won’t eat. I’m so disappointed, because I’m really tired of buying the store bought processed kind. We do use this bread to make French Toast, that’s all its good for. Please help me!
Oh, Brooke – I wish I could be in your kitchen to help you, as I don’t want you to have to buy bread, either! It’s hard for me to guess at what the problem might be without knowing all the details, but here goes: is your sponge bubbling after the 15 minutes? Does your dough look like my pictures – with it sticking to the bottom of the bowl as you remove it? The only things I can think of are that your yeast isn’t good or that you may be killing it with too hot of water (needs to be between 105-110 degrees), you’re adding too much flour, or that your kitchen is too cold. I think there have been some good comments here, too, from readers that you may find helpful. Please let me know how it goes for you or if you think these could be the reason, because I’m rooting for you. 🙂
Well, the first time I think it was my yeast, so I bought new at the store this week and tried again. It wasn’t as bubbly as the first time, but it was bubbling some. I used warm water. My kitchen is colder than most, maybe that’s it. Would it help if I warmed the bowl? I let it rise in a warmer room, but did the mixing in the kitchen. My dough is exactly how you described, it cleaned the bowl and didn’t stick at all. When I switched to my dough hook the dough was stiffer than I had thought it would be. I had to keep turning my machine off and shoving it back down below the hook so it would “knead” it. I’ll try to sit down and read all the comments after my kids go to bed. I’m not giving up. My husband makes killer French Toast, so I’ve got nothing to lose!
Okay, here’s what I’d do – don’t be afraid to let it sponge longer, up to 15 minutes more, to see if it gets more bubbly. Also, it sounds like you might have used too much flour, the dough should still be tacky to touch (just tacky, though, no dough should actually adhere to your finger) and actually stick a bit to the bottom of the bowl. It’s a fine line – clearing the sides of the bowl when kneading, but still being a bit tacky – and knowing that balance comes with practice. That’s why I try to encourage everyone to keep trying – ’cause that’s what I did! We ate many little, hard loaves, ha! 🙂
My kitchen isn’t generally warm enough to rise bread, this recipe or others. I like to rise my bread either next to our fire place in the living room(because we have one), but all during the summer I also just turn my oven onto 350F and sit the pans on top of my stove, they rise very well.
The only other thing I can think of maybe is that perhaps you bought traditional rising yeast instead of the fast/rapid rise that is called for here. Your dough wont rise with traditional yeast thrown in like this I don’t believe, so maybe check your jar or packages of yeast? :0)
So glad you have enjoyed this recipe, Serena! I’m sure it tastes wonderful with the butter substituted for the oil, too. 🙂 I do want to point out, though, that the recipe does not call for ‘rapid rise’ yeast, but instant active dry which is only milled finer and doesn’t have additives like the rapid rise (here’s a good article about the differences: http://www.thekitchn.com/whats-the-difference-instant-a-54252).
And in fact regular active dry yeast can be used in this recipe as well – I have done it many times – without the additional activation step because the sponge step really does that (and you can add a bit of the honey at that step if you’re concerned). The sponge may take longer to fully bubble, but often in cold weather I need to let it sponge closer to 30 minutes to get a good rise from it anyway, so that’s not a big deal. Anyway, maybe it will save you a step in the future! Oh, and thanks for bringing this up – I’ve clarified the yeast types in the recipe now. 🙂
I’m wanting to try this recipe but I’m wondering what kind of oil? I’ve tried to cut out veg, canola, and similar oils and stick to healthier, but wondering which will work. Any idease? Thanks!
I think I just addressed this in another comment, Alicia? I use a light olive oil most times, sometimes an expeller pressed coconut oil (no coconut flavor) and occasionally an organic sunflower oil. Hope that helps! 🙂
What kind of oil do you use before the honey? Looking forward to trying this!
I use a mild olive oil or an organic sunflower oil or sometimes melted expeller-pressed coconut oil (the kind that doesn’t taste of coconut), but mostly the olive oil.
Just made my 3rd batch…..I used unsweetend applesauce instead of oil…..learned a trick from a friend that helps the bread rise faster and better…….preheatt oven to 150degrees before you start making the bread……….after bread is in pans, shut of oven and put bread inside oven……..let raise for 30 min………do not open oven door! Now turn on oven to 350……do not open oven door!……..bake for 30 min…..perfect bread!!….
Hello. I tried this bread recipe and it was great! Such a tasty bread and so easy to make. My one and only question is, if I want to add raisins and walnuts, when should I do it? Thanks!
Not sure – maybe at the end of kneading? Just mix a few more strokes and then rise?
Hey there,
My bread turned out beautifully, but did not slide out of the pan like other breads I’ve made….it pretty much left it’s crust in the pan. I oiled the sides and bottoms and corners by hand (i use glass pans). Is there something I should do or am doing wrong? Thanks!
Hmmm, I have areas that stick sometimes so I oil and flour. If its really bad in the glass, you can try parchment.
For anyone searching for your favorite spatula, they are the nylon spreaders made by Best Manufacturers and and in addition to being sold by King Arthur, can be found on Amazon and other cooking sites. Google “best nylon spreaders” or go to their website [http://www.bestmfrs.com/115001.html] and click the tab “locate retailer” to see if they are sold at a store near you.
Thanks for that info, Pat!
I was wondering if anyone had ideas about how to do this without honey? We are generally are a no added sugar (honey, agave, sugar,, etc) family…. I know sugar isn’t necessary, but don’t know with what to replace it! I have used date syrup in the past for other recipes? I just made it with honey this time. Mine were kinda flat, but I have some possible reasons in my head and am going to try again!
The sweetener and oil work together to make a soft loaf, Lisa – think about what loaves that are just flour, water, and yeast are like: artisan-french breads. Great, but not what we’re looking for in a soft sandwich bread. 🙂 The honey also feeds the yeast which causes it to rise better. Not sure why you think date syrup isn’t a sweetener, though. Honey is one of nature’s purest foods that requires very little processing – only extraction, actually – which can’t really be said for date syrup, since dates aren’t naturally syrupy. Hope your next batch rises better for you!
If you’re not looking to use sweeteners, you may not be interested, but when I was out of honey I used blackstrap molasses.
THANK YOU for this recipe! I’ve been making bread for over 20 years but could never get 100% whole wheat to be soft and light. I’ve made this recipe numerous times now and almost always get it perfect. It comes out better than any bread I’ve ever made, and I made a living several summers selling my homemade bread. I am beyond thrilled! My three daughters and my daughter-in-law are eager to try it. (My other two sons aren’t into making bread!)
As for needing new pans — NO! you do not need new pans. When I was a Mennonite, one of the experienced bread-makers told me that if you use them regularly, you don’t need to grease them. I see nothing wrong with your pans, only that they’ve made lots of good bread!
Thanks again, I love the soft texture and the lightness! I am so amazed at how soft and airy this whole wheat bread comes out.
This is so amazing to read, Sally – I’m glad you’ve found the bread up to your baking standards! I already did get new pans, though. 🙂 I love them and hardly need to grease them, so it’s all good.
One other thing I remembered learning from the Mennonites is that if you tap (fairly hard) the end of the pan, the bread will come right out if it is done. If it doesn’t come right out, put it back in for a few more minutes. I have found this to be accurate. Just made another batch today! I prefer smaller loaves, so I doubled the recipe and made 5 loaves in the regular size bread pans (rather than four in the larger pans)….perfect! I was worried that it wouldn’t come out right after doubling (plus I ran out of whole wheat flour and had to substitute wheat germ with a little bread flour I still had on hand). My 16 y/o son said it’s the best I’ve ever made with the possible exception of the first time I used your recipe! Thank you so much for helping me finally get it right!
So glad that worked, Sally – it’s nice to know how to get smaller loaves, too!
Thanks so much for the recipe! We love the taste and texture but have had a problem with the loaf rising and then going flat while baking. Any ideas? It falls to the level of the loaf pan every time? Thanks.
Whenever that’s happened for me, Bev, the loaf has over-proofed – usually from rising too fast in warm temps. Other than that, I don’t know. 🙁
This is THE BEST whole wheat bread recipe by far! Thank you for sharing. I had tried so many others and just couldn’t find one that is as soft and tastes great like this one. However I was wondering, how do you store it? I’m not sure if I should purchase a breadbox or if there’s a better way of storing homemade bread
I’m so glad you like it, Victoria! I let the loaves cool, slice them, place in plastic baggies (thick or doubled thinner baggies) and then immediately freeze one loaf and store the other in a bread box while we use it. But storing in a cupboard would work for a few days and when we don’t eat it as fast (when our kids aren’t around as much), I do have to put it in the fridge to keep it from molding. Not sure you need a bread box – I like the look of it and it’s convenient to store in, but I don’t notice it makes any difference to how the bread keeps.
Awesome, thank you so much for the advice!
This is an amazing recipe. It is the first 100% Whole Wheat recipe that is soft and delicious at the same time. A trick for insuring that the bread is soft, when you take it out of the oven, lightly wrap it in aluminum foil until it cools. It will make even the crust soft just like store bought breads. I LOVE this recipe. Thank you, thank you , thank you.
Oh and those having a problem getting the bread to rise, I turned my oven to it’s lowest setting the last 30 minutes of rising time and set the bread pans on top of the stove. Worked beautifully. Rose a good 2 inches over the top of the pan.
That’s a good tip, Melody (along with the tip on rising, too!), I’ll have to try it. I often will but the bread in a storage bag before it’s completely cool to get the same effect – a softer crust. 🙂
Wow my phone is changing bread in bed sorry.. I mean bread?
Hello I’m wondering what the nutrition facts are in this bed? Also would it change at all if I added grains to the bed?
Hi, love this bread, i just made it and turned out great, i simutaneously tried to make a gluten free mix bread (sis-in-law has an allergy) and am not quite as happy, it wasnt rising as well, now that its in the over its rising but not before. Thought if i use a store bought mix i wouldnt have a problem. Semms like youre are quite experienced and thought you might have tips on gluten free baking. I read here in a comment that the gluten helps in the rising process?
Thanks for the recipe
I haven’t tried making gluten-free bread, Stefan – sorry! Yes, the gluten is what makes it rise and have a light texture. I have seen some breads on Pinterest that look good – you may want to search there.
Cool, thanx for the idea. I made your pita bread recipe the other day with gyros, it was so wonderful, im sure ill bemaking more of your recipes!
Great – so glad you liked the pita, Stefan!
Just baked a batch!! Having friends over tonight, I think they will agree with me that this recipe is great!
I am having the issue of it not rising very high in fact it is 1 inch below the rim of the pan. I do not know if all pans have the same depth but I am using a clay pan not metal. I tried making it with 1/2 the recipe for 1 loaf to test it out.
Sometimes if the kitchen is colder, the bread doesn’t rise as much for me, but it usually makes it at least an inch above the rim. Hmmm, don’t know what to tell you here. Maybe let the sponge go for a few more minutes?
Nice recipe. For some of those that had trouble, accurate water temperature and fresh yeast are important for the rise. Usually I don’t add the flour until I get a strong yeast scent from the bowl and there are bubbles, then I follow recipe as written.
Hi there!
I’ve made this recipe three times now, and each time the loaf collapses in the over. Any suggestions as to why this might be? I’m in Montana, so I don’t know if elevation has any affect on that, but if you could offer any advice on how to avoid the collapse I’d really appreciate it. Great tasting bread, otherwise!
Hmm, it may be the altitude, Erica. Collapsing for me, when it happens is usually because the dough over-proofed, meaning it rose too much before being put in the oven. Try baking it as soon as the bread is just over the top of the pan, not for a certain number of minutes. Hope that helps!
Question; why can’t you use the “soft whole wheat roll” recipe to make a loaf of bread? Wouldn’t it turn out better than this or no?
I think I’ve answered this in the comments before, but it’s a rich dough with eggs and butter – not a normal sandwich bread. Not sure it would even be easy to cut into slices. But you’re sure welcome to try – I think other’s have. 🙂
I just made this bread. My 2nd attempt at homemade bread ever. The first recipe I followed was a total bread fail. But this one: perfect!
Thank you so much for the pictures and specific times for letting the yeast do its thing and for rising.
It smells and looks perfect. I’m having a tough time waiting for it to cool to slice into it! 😉
Yeah – excited this worked for you, Sarah! There’s nothing like fresh, homemade bread, is there? 🙂
Can you use wholewheat bread flour instead of the whole wheat flour?
Yep. 🙂
Hi Jami! I have tried so many times to make bread, and have failed every single time. The only time I’ve actually made bread that turned out well was Artisan bread, but my sandwich bread never comes out. I tried your recipe hoping that this time I could actually do it. But I couldn’t. I was wondering if you could give me a few pointers, or help me discover why I couldn’t get this bread recipe to work.
I should have known it wouldn’t turn out well because when I added the warm water, the yeast, and the flour together it didn’t turn spongy after 15 minutes. I tried that step twice, the first time I’m guessing I had too much flour in there because it formed a thick dough that didn’t bubble, didn’t expand, nothing. The second time I tried to not stir it as much so there would be water left to bubble and sponge… it gave off like 5 bubbles, but that was it. I hoped that it was ‘done’ enough to move on. What would have gone wrong to make it not ‘sponge’ like that?
I did everything by hand (I don’t have a dough hook). The dough seemed to come together nicely and I didn’t have to add in any extra flour. I sat my bread to rise on top of the fridge next to a vent and after 50 minutes my dough didn’t budge (rise) at all! What did I do wrong? Help! Please 🙂
Sorry you’re having difficulties, Sam! Please don’t give up, I promise it will work one day 🙂 First, make sure your yeast is good. Old yeast doesn’t rise well. Second, yeast is slower to work when it’s cold – it’s okay to let the sponge sit longer than 15 min, sometimes I have to wait up to 30 on winter mornings.
There is no special sponge technique – you don’t need to stir less or add more flour, if you have good yeast and wait you should get some bubbles. And the sponge bubbles differently for me almost every time – sometimes a lot , sometimes just a little. The joys of working with yeast I guess. 🙂
Let me know how it works for you!
Thanks so much Jami! I’m going to try this again today, fingers crossed!
Jami! I did it! The dough sponged, and it rose and it came out looking great! First kneaded bread dough recipe that I was able to have success with! Thank you so much for this 🙂 I tried one of the other commenters alteration of adding cinnamon and apple in the roll up step… my bread is still cooling, but I’m sure it tastes great!
Yeah – I am SO glad to read this, Sam! I see a bright bread-baking future ahead of you. 🙂
This is absolutely delicious! The flavour and the texture is awesome. Thank you for this wonderful recipe!
hello and thank you for this recipe, I just made it but I only had one bread pan on hand and didn’t feel like going to town for another one so with the other half of the dough, I made cinnamon rolls, and they came out fabulous. Here is my recipe for them if you want.
Half the dough, one for a bread loaf, one for the cinnamon rolls.
on a floured board,pat the dough in a rectangle shape about 12inches by 8inches….doesn’t have to be exact.
Apply a layer of coconut oil (or, any oil you like) on the surface of the dough.
Sprinkle a sweetner of your choice on top of the dough. ( I used agave syrup because it has a caramel flavor that I love, but you can use brown sugar or whatever you have on hand).
Sprinkle a peeled chopped apple over the sweetener. You may use a pear, also.
Sprinkle some raisons, chopper nuts ( I used pecans, yum!) You may use any amount you wish.
Now, beginning at the shorter end of the dough, roll tightly into a long roll, and seal just the way you did for the bread loaf.
Divide the roll equally into 12 slices. Place the slices on a greased pan. The slices may touch slightly, but allow some room for rising.
Let rise for 60 minutes, then bake @ 350 for about 20 minutes. Turn onto a foil lined cookie sheet or something similar for the rolls to cool.
You may drizzle agave syrup or drizzle frosting on top the cooled rolls. Enjoy!!
Sasha
Wow, Sasha, that’s a terrific idea – it sounds fabulous and I’m going to have to try it one of these times! Thanks for sharing. 🙂
Really great tasting bread. The first two times I made it though it seems quite crumbly. So I took 1/3 cup of the flour and 1 cup of the water and cooked them together in a pan and made a slurry the consistency of pancake batter. I let this cool and made the bread as always adding the “batter” in with the rest of the flour. The loaves did not rise quite as much but I can slice them very thin for sandwiches without crumbling. Your recipe is now our daily bread. Glad I found your site. Thanks
Thanks for the tip, Monty, and for your kind words!
Just wondering if any of this can be done in a bread maker? I have a Zojirushi where I can just do the dough cycle and then bake in the oven. Any thoughts on using that?
I think someone has done that and wrote what they did in the comments – I know there are a lot, but did you check through them? I don’t have a bread machine, so I can’t help you with that. 🙂
Bridgette, did you try this in the bread maker? I have scrolled through the comments and not found the post about it, Jami? I love my bread maker and would love to use it to make this bread.
I can’t find any info in the comments either. I am just going to try it tonight in my Oster and see what happens! I will keep you posted. 🙂
How did yours turn out in the bread maker, Sarah? Any tips? Mine was just okay….it totally caved in when baking. GRR! I am hoping it was just bad yeast. just bought some new yeast and thinking to try again.
How did it turn out this time? I am wondering the same thing..
Jami
I have made many a 100% whole wheat bread recipe but this is the best. It’s quite delicious – too bad I’m not eating bread anymore – this is for the family. I even snuck in some ground flaxseed and they loved it. It’s so simple and not fussy at all. Usually I make my bread in my bread oven for simplicity but this was just as easy in my mixer! Thank you! I’m going to check out your site to see what other goodies you have.
I’m glad your family likes it and I agree it is easy! I’m like you, though, and hardly eat bread anymore. I make it for them, too, and can’t resist cutting off the heel warm out of the oven and smearing it with butter, but after that I leave it to them. 🙂
Thank you so much for the recipe! I did however use half white and half white wheat flour. It turned out awesome! I also omitted the gluten and it raised just perfectly. When I get whole wheat flour I will use that in place of the white flour. This is by far the best recipe I have come across and believe me I have been trying many over the past year. With my family of 9(farm family) I will be making at least 4 loaves per week.
Great, Theresa! I have found that adding a cup or two of unbleached flour helps it to rise better without having to add the gluten, so I usually do that now. 🙂
This recipe was my first attempt at making bread and it came out tasting just like the bread I ate when I was a child. I didn’t add gluten and it was still soft. My 5 year old is a very picky eater and he can’t get enough of it. Thanks for sharing this wonderful recipe!
Very happy to hear that, Pauline! Thanks for sharing 🙂
Thank you for the recipe. I can’t wait to look at the rest of the site. (Been busy…WFH). I followed recipe with the added gluten. It worked perfectly. It didn’t rise as high has the picture but that is OK – I don’t need it to. Both loaves from yesterday are gone. I have to make more together. Actually, my daughter is going to make it. She is 16.
Wow, two loaves in a day – I think you win the prize. 😉 Glad you are enjoying the recipe, Carol!!
Hi, firstly, thank you for the wonder recipe!!
I have been bitten by this bread baking bug recently. Since there is a
complete cut down on white flour and white sugar at home , I keep experimenting with whole wheat flour.
Have not been truly successful with my breads and they would be either soft or too dense.
It was a couple of days ago that I decided I add 50% white flour to whole wheat flour to make my bread ‘breadlike’.
Yesterday I came across your blog and thought this was my recipe if success!! And it turned out to be wonderful. My daughter kneaded and shaped it beautifully and she also suggested raisins and we made it as a raisin bread. I made half the quantity and also added 3 tbsp of whole meal flour .
Thanks a ton for the recipe that I can make and bake wholesome nutritious bread for my family.
Great job and do visit by blog http://www.dosaikal.com for some trial and error whole wheat, no butter, eggless cakes.
All the best and a very happy new year!
I just want to start this comment by saying that I love making bread. I’m a bit old fashioned and even though I have a mixer, I love kneading, so I do all the steps by hand.
Unfortunately, my husband really doesn’t like wheat bread, especially not homemade. I refuse to feed our toddler bleached flour, though, so we waste countless dollars buying bread at the store. Hoping to save money and having made a decision to change what my daughter and I were eating to more natural, healthy, homemade foods, I searched endlessly for a soft wheat bread recipe. Most were dense, some required ingredients I didn’t have, mixed white and wheat flour, or obscene amounts of sugar. Then I found yours.
Amazing. I am in love. Best of all, my husband tried some and declared that he would never eat another kind of bread ever again. You have no idea what you’ve done for our family. I couldn’t be happier. You’ve inspired me, and I now have this page bookmarked to make this bread every other weekend. Thanks again!
Wow, I’m so honored to have impacted your family at all, for my heart’s desire is to help people in my little way – seriously, I have a lump in my throat. 🙂 Thank YOU so much for sharing that with me!!
Thank you so much for this recipe! I made it yesterday and it’s a huge hit. Between me, my husband, and my daughter, we’ve already eaten half a loaf. I love how it’s simple ingredients that I have, nothing fancy or expensive. This will be my go-to recipe for bread, after trying several 100% WW recipes. Thank you again!
I am a newbie in bread making. Have tried a few, especially the whole wheat ones, many I had to just throw away :-(. I happen to come across your site. I made this bread today and it came out fantastic, best ever whole wheat bread. I used the exact proportions that you mentioned, I also used the vital wheat gluten and followed your images of steps. Thankyou for sharing tips and tricks. The loaves came out perfect and it is very delicious. I will be making it often.
Oh, I’m so glad you found success with this tutorial!! Nothing like homemade bread… 🙂
I started making bread a couple of months ago so I’m quite new to the process and so far have just tackled a simple white sandwhich bread recipe. Have wanted to try a whole wheat bread recipe and I came across your site when I was goggling for recipes. I made your whole wheat bread today and my kids absolutely love it! Not only that, my youngest, who loves all things white bread, told me “it’s the best bread ever, Mom,…better than your white bread!” I almost fainted! My bread did sink a bit in the middle after I put it in the oven, not sure why, but it tasted great.
Take care,
Emily
Wow, that’s a fabulous endorsement, Emily!! Whenever my bread sinks, it usually is because it’s overproofed (been left too long), though not sure that was the reason yours did. Glad your family enjoys it!
I actually thought about that as a possibility as we had ran out to do some errands while the dough was rising and were gone for longer than anticipated ! I’ll plan to stick around the house next time!
This is a great recipe. We add a cup total of sunflower, chia and sesame seeds as well as a cup of flaxmeal. We warm all the ingredients, the mixing bowl, the mixer bowl and the breadpans in the oven gently before using them. Keep the dough tropical warm and it will only take 34 minutes to rise and 34 minutes to cook and it rises high and makes huge loaves. We mill the flour in our kitchenaid mill fresh. Best bread ever.
Love these additions and tips – thanks so much for sharing them!
I made this recipe exactly as you show, using coconut oil for the oil portion and wanted to thank you so much for a quick, super easy HEALTHY recipe!!! My whole family loved the bread and I’m making this bread again today. Perfect for school lunches and it’s great knowing exactly what’s in the food you’re eating. Thanks again!!
Glad to hear, Effie!
Oh I left a thank you for a white flour version in your 100% whole wheat bun post…. Thank you again;)
Btw I just realised the bun recipe is totally different . Why?
Because they aren’t the same recipe, Mae. 🙂 Making a soft roll with 100% whole wheat is notoriously difficult, so that’s why the Whole Wheat dinner rolls are made with a richer dough that include eggs and milk. The breadsticks/hamburger buns are only half, so they don’t need the other ingredients to remain soft. Glad you liked them both!
Hello!!!
First of all bookmarked your 100%whole wheat dinner roll… Look into this, I realise you only rest it once which is after placed in pan.
In past recipes I encountered always rest twice… Did I misread?
My husband is a white bread man wonder if you have in your archive a super soft bakery like white bread recipe? A challenge given by him which I’m yet to achieve:(
Tq:)
You read right, Mae – only one rise in the pan. That’s one of the reasons I like this bread! This will be close to soft bakery bread, and if you use half all-purpose, it will be even closer (hey, if he’ll eat it, it’s better than all white, isn’t it? :). Using White Whole Wheat often results in a lighter bread as well. You just have to experiment!
Hi Jami,
I have made this bread three times now and we love it. However mine never seems to rise quite high enough. It seems to stop at the top of the bread pan even if I give it extra time to rise. Do you have any suggestions?
Thank you so much!
When made with whole wheat without added gluten, it doesn’t rise higher than you describe, Erin. It’s the trade-off, I think. When I want higher bread, I use half white flour. 🙁 Sometimes using white whole wheat instead of regular red wheat helps them rise higher, too.
Heat up your ingredients, your mixing bowl, your kneeding bowl and we also warm our cast iron bread pans. You won’t believe the difference.
I am baking bread for a long time. Main reason – I know what is in it. But never was able to find good whole wheat recipe. Till now. Thank you for that. I am using my own starter nested of yeast. I took around 1 tsp of it and used it for sponge. Left it overnight to work. I also was giving little more time to rise. My question is : how to u store your bread? Only my kids eat bread in our house ( me and my husband trying to aid it to do weight reason) . They usually finish one loaf in a week. I used to be keeping it in a sealed ziplock bag, but in the end of week it starts smelling kind of sour. Any suggestions? Thanks a lot. Wonderful website which needs to be more explored by me 🙂
Wow, Natasha – good for you! And using your own yeast is great! We have the same problem with bread as you and I always slice both loaves right away, but put one in the freezer and leave the other in a baggie in a bread box. If it’s not all gone in 5 days, I move it to the fridge where it lasts longer. The bread is a little more dried out when stored in the fridge, but still makes great toast/grilled cheese, etc. and more importantly, doesn’t mold as quickly! Hope that helps some! 🙂
Today I not only made these loaves, but also made your Simple French Baguettes and started your Easy Artisan bread (will bake in a week). I’m in love with your website! Your recipes are simple and I can make a lot of things from just what I have in my kitchen =D THANK YOU!!!
Awesome, Esther – SO glad to hear, as that’s my goal here on AOC!! 🙂
Hi,
I have made bread since I was 9 years old and I have always let my bread rise twice. So, I don’t need to let this bread rise before I make them out in loaves? I am so going to make this bread. Thanks for posting.
I know, Carla – that’s what I love about it, too!
Delicious! This is my new go-to recipe for bread. Much easier than the other recipe I was using and it’s 100% whole wheat! Can’t wait to explore more of your recipes and try out some of your other recipes!
What are the nutritional facts on this bread? Sounds yummy!
I’ve never tried to figure it out – if you do, please let us know! 🙂
What is the type and brand of yeast you use? I am researching yeast and attempting to find one that is natural, preservative free and gmo free. I am seeing some with ascorbic acid, but that is known to be possible gmo. And some with sorbitan monostearate and not sure what that is, but thinking it is a preservative. Thanks!
Hi Misty! You’re right about commercial yeast – I’m not sure there is a “natural” brand, you may have to research that more. If you’re really concerned with this, you may want to get a sourdough starter going (also called “natural yeast”) and bake most of your breads with it. That’s what I do now – I only very rarely use commercial yeast (1-2x month), so that little bit doesn’t worry me. You can go to my sourdough category to find links about starting your own, plus my tips on growing and keeping it alive. And it’s fun, too!
PPS. . I just finished baking the artisan bread in my glass baking dish with lid. I had put garlic cloves in it and also I used 1 1/2 c white whole wheat flour plus 1/4c rye flour since I had some. Both loaves turned out AWESOME!!! I’m so excited! Now I’m trying to figure out how I can create foil or some other kind of “lid” so I can make other shaped loaves in other dishes I have.
I appreciate your photos so we can see just how wet the dough should look instead of guessing what that means exactly.
Oh, this is so good to know, as others have asked if glass bakers would work – thanks!
Ps
I’ve been trying lately to duplicate the yummy artisan breads that are soooo expensive at the store…with not good success. I’ve already mixed up some of your French Baguette dough and artisan dough to try today. I’m hopeful even though i dont have a dutch oven. But i have glass baking dishes with lids i’m going to try. I also have stoneware i can try if that doesnt turn out great. (a large stoneware bowl
I’ve spent most of the morning looking at your recipes. I’ve enjoyed your site & wished that i could have found some of these simple (dressing, cracker, etc) recipes when my kids were young and i had more time to try healthier foods.
I found your site linked with Heavenly Homemakers earlier this week, for your garden prep trick of black plastic.
I’ve been baking homemade bread for years and found another trick that affects the texture and rising ability. I learned this on the show Good Eats. If you have soft water, buy bottled spring water because the minerals benefit the texture of the bread. When i started doing this several years ago, it made a noticeable improvement in my bread and also explained why my bread turned out better or worse in different homes i’ve lived in. Some had water softeners and some did not.
Thanks for sharing all you’ve gleaned through doubtless MANY hours of research and experimentation!
That’s a great tip, thanks so much – and for all your kind words!
Hi, Phil. Sorry for the delay in responding to your question. I just saw it now. I bake the buns at 400 degrees for about 12-15 minutes now. Originally I had been baking them at 350 for about 20 minutes but I think that a shorter bake at a higher temp is better for smaller breads, and I find the browning to be superior at the higher temp. We use the buns for burgers, sloppy joes, sandwiches, or even as dinner rolls with soups and salads. It’s great to always have some on hand in the freezer. Happy baking!
Hi Jami and everyone! ! I made your soft 100% whole wheat bread today. (only have made bread one other time) I cut the recipe in half and added 1 Tbls Molasses but otherwise followed it to the letter. After the dough rose I accidently bumped it and it fell. Took it out of the baking pan and kneaded it for about 5 or 6 minutes. Back into the pan and into the over.
After 30 minutes I tested it and the thermometer showed only 165 degrees so back in the oven again for another 15 minutes. This time the thermometer showed 180. The top was pretty brown so I took it out.
Wrong! It is still doughy inside.
I will do better with the next batch. It is still good though
Phil
Wow, your oven must be really different than mine, Phil! I have to cook our sourdough sandwich bread longer, but this bread is always done in 30-40 minutes for me. Of course, browner loaf pans (like the old ones I used in the photos) cook the bread faster – 30 min – and when I bought newer lighter pans I needed to add another 10 min. to the cooking time. So many factors can affect bread, huh? 🙂
Hi, and thank you for such a great recipe! I’ve been baking our bread and bagels for about 18 months now and it’s rewarding but sometimes a bit challenging time-wise. This recipe really streamlines things AND allows me to feed my family great homemade bread that they love without all the extras added that I don’t love at all.
I decided to try making burger/sandwich buns with the dough and it was a BIG hit! I just separate the dough into 3 oz. portions which I roll into ropes and fashion rosettes in a snap (see this link to learn how I shaped them http://m.youtube.com/watch?v=tU9I1nYS60E). Then I allow about 20-30 minute rise on the baking sheets. I egg wash with an egg white beaten with one T. water and add poppy seeds to some, sesame seeds to some and I leave some plain. Bake at 400 degrees with steam or without…your choice… for 15-20 minutes. Delicious and the whole family loves them! I can make 9 buns and a loaf of sandwich bread if I split the dough in half. Thank you for an awesome recipe!
Wow, that’s good to know – thanks!
P.S. To clarify – the link I provided is where I learned to shape the rolls – not me shaping them – LOL. The tutorial video was made by Tammy of Tammysrecipes.com.
Lisa, How long do you bake the hamburger buns?
Phil
Can I use sugar instead of honey?
It should work, Jessica. I’ve never done it in this recipe, but I’ve subbed in others when I was out. Give it a try!
Is there a difference between instant yeast and active dry yeast?
Yes, instant can just be put in with dry ingredients and doesn’t have to be dissolved first. I think because this sponges first, either will work.
I’ve been making a different recipe with milk and butter for a couple of years now and finally decided to live life on the wild side and try this one. Boy am I glad I did! Absolutely delicious! And your technique beats the traditional “proof the yeast with a bit of sugar” method (or is it the recipe?) I’m just curious, can you explain why the steps are the way that they are?
There are other recipes that call for a sponge – more unusual is that here it takes the place of one of the rises (normally there are two 1-hr. rises). It’s one of the reasons I’ve always like this recipe – it’s quick as well as fairly consistent (as much as bread can be, I think) in how it turns out. The original recipe I adapted this from (almost 20 years ago) called for the sponge-rise, and it sure works. Glad you liked it, Rachel!
Thank you for explaining about the sponge taking the place of one rise! I was nervous to try this recipe because I’d never seen a recipe that only rose once. Much quicker this way! Off to bake…
I just tried this, after trying the 100% soft whole wheat rolls. I’m so happy with the results! I’ve tried dozens of bread recipes, and could never find one that had good texture/taste, rose and didn’t fall in the oven, and that I enjoyed. Plus, it was SO easy to make. This recipe was everything. Thanks so much for posting it! I loved it.
Yeah – so glad you liked it, Alyssa!
Thanks so much for sharing this recipe! I made it this morning and it is in the oven now…I can’t wait to have some with our dinner tonight. The recipe was so simple and I giggled when my loaves actually rose (a previous recipe I tried did not turn out so well)!!! I am hooked now 🙂
I tried out this recipe yesterday and it turned out perfect! I’ve never made bread in my life and I don’t have a mixer so I had to do it by hand. The only small issue I had was I had to bake it about 8 mins longer. No big deal though :o) I just hope I can recreate it…
Wow- good for you, I’ve never done it by hand! 🙂 I should’ve mentioned (well, you can see in the photos) that my pans were dark and darker pans cook things quicker. Also, ovens vary quite a bit, so that’s not unusual. So glad it turned out for you!
Reason 7. It makes your house smell ridiculously amazing.
Always on the lookout for good whole wheat recipes. Thanks!
Thanks so much. I’m making another batch tomorrow (we do it twice a week with three little boys), so I think we’ll skip the oven proof and try the top of the fridge. When the heat was on I always proofed them by setting them next to the radiators – I guess I just need a new spot until the weather is a little warmer.
I’ve also been mixing bakers bran into the bread and it is working great. (Anywhere from 1/2 to 1 cup so far – then just remove almost as much flour)
Thanks again.
Good to know about the bran- I love finding ways to up the nutritional value of things we eat everyday!
Glad to see you check these comments on old threads! I have been making this bread for several months now with no trouble at all – but last night it didn’t behave. Since the house was a touch chilly I proofed it in the oven, then pulled it out to sit on the counter while the oven preheated. Literally within a few seconds of coming out of the oven both loaves “exhaled” and fell! I carried on and baked them – and they recovered a touch, but are really flat. Any ideas how to keep this from happening again? Our house is about 65-68 degrees – so when the radiators aren’t on (like now) I have to proof in the oven to get a decent rise.
Also – just an FYI – I have been taking one of the loaves and patting it out, covering it in dried fruit (raisins, apples, cranberries, etc.) and a little cinnamon sugar and rolling it up before putting it in the pan. My 3.5 year olds LOVE it and ask for it almost every morning with breakfast and often for a snack!
So glad you’ve been having good success with the bread. I’ve found that proofing in the oven is very tricky- it sounds like it was too warm when you did it and it rose too quickly, causing the exhale when removed. Do you happen to have a dehydrator? Some have good luck proofing in that. Try the top of the fridge, too, if you can. Sometimes I turn the oven on and set the loaves over the vent on the stovetop, just to get some more heat there.
The key is slow warmth, I think.
Love your variation- great snack idea for the little ones!
Another option is to proof in the microwave. This is how I proof my bread and it works great. Heat a cup of water in the microwave for 2 minutes, this creates a perfect warm moist environment for the bread to rise.
I’ve actually never heard of that, Bailey – thanks for the tip! 🙂
I proof in a warm dryer full of freshly dried towels or clothing! It works wonderfully in the chilly winter months.
Well that’s the most unique and clever way of proofing I’ve heard of yet, Tina! Thanks for the tip 🙂
Jami,
I know it’s been a long time since this post, but thought this might help. It explains how to proof bread in the oven correctly. Happy baking! 🙂
http://www.livestrong.com/article/438092-how-to-use-an-oven-to-make-bread-rise/
Thanks, Diane, for that link! I think it will be very helpful during the cold, winter months. 😉
I am loving eating only homemade bread since I decided this last Sunday I was tired of paying so much for bread and still not knowing what is in it.
I am having a problem though slicing it for sandwiches and having it not crumble apart. I tried this one above and I think there are a few things I did different that might be the cause. Until Sunday I have never baked bread in my life if it wasn’t a quick bread. Wait, I made popovers when I was 18, unfortunately they never popped.
So I don’t have instant yeast so I used active although they did poof up nice like they were supposed too. They were a little too moist and I looked scary today with dough all over my hands and everywhere because I was too worried about to much flour. I did not wait for the first loaf to cool more than a half hour but that one I just count as an appetizer so that’s ok. 🙂 I also am trying to use up my unbleached all purpose flour before I get some whole wheat.
Any advice would be great!
So glad you’ve decided to try making (and eating!) your own bread. One thing I’d like to mention again, though, is…
bread-making gets easier and better with practice. You’ve got to be willing to eat some clunkers in the process. And even then sometimes I still get loaves that don’t turn out so great for some reason or another. It’s the nature of the beast. 🙂
Hopefully, some of these tips and answers will help:
-the best thing I’ve found to cut bread is an electric knife. It makes cutting warm bread WAY easier, and lessens the crumbs with cold bread. It’s easier to get thinner slices, too.
– if it was bubbly, the active dry yeast was ok- I don’t think there’s that much of a difference in this recipe, they’re pretty much interchangeable.
-picturing you covered in dough. 🙂 I don’t show it here, but in some other bread recipes, I picture how the dough should be sticking to the bowl as you try to pour it out, yet NOT sticking to your fingers. If you put your finger on the dough and it sticks, add a TB. more of flour, and knead some more. You should be covered in flour, not dough, lol. If you add a TB at a time, you run less risk of adding too much. You’ll soon get the “feel” of the dough and it will become second nature. 🙂
-this recipe should work fine with unbleached.
Hi, thankyou for the recipe. I was confused about using dry yeast in place of instant yeast and found this :http://www.traditionaloven.com/conversions_of_measures/yeast_converter.html, it’s quite helpful.
Hope my bread turns out fine ia!
Dan, thanks for the yeast converter. I just bought active dry yeast and knew you needed a little more but wasn’t sure how much. This is very helpful! I haven’t made bread since I was a kid and made it with my mom. Can’t wait to start!
This bread is amazing! I’ve been making whole wheat bread from the same recipe for 11 years. I’ve always loved it fresh out of the oven and for toast, but it was really too heavy for sandwiches. We just polished off the first loaf and although it’s still warm, I can tell it will be great cold for sandwiches.
I used 2 cups of white flour and the rest white whole wheat. It’s a great light bread. My pans were a little smaller than yours, so I made three loaves and they were done after about 22 minutes.
Thanks so much for the recipe! I’m really enjoying your site.
This bread is soooo good! I’ve tried other whole wheat bread recipes and this one is definitely the best textured, best tasting, and easiest ever. We love it. I won’t need to try any others now. My search has been for one that makes good sandwiches. This is it.
I really enjoy your blog. Thank you.
Wednesday- Thanks for reading! This bread freezes great. We’ve eaten bread that was frozen for almost 2 months and it was just as good in our opinion. Freezing keeps it fresher, too, so I always freeze a loaf even if we’re going to use the other up within a few days. It would work great with your monthly cooking.
I invested in a good-quality serrated bread knife and I just got good at slicing the right sizes through practice. There’s always a couple of pieces that are a little crooked, though. My brother has one of those clear plastic guides that he uses and it helps his pieces be uniform.
Hi-
I can’t remember how I found your blog but you have some great tips. I am curious how long this bread will freeze for and still be good as I like to do a “monthly” cooking. Also what do you use to slice your bread so it is “sandwich” size?
Thanks,
Wednesday
Nine Mile Falls, WA
Sorry I haven’t responded before now, I just got a chance to look at my email!
Sorry, too that you are having trouble with the recipe! There is no need to sift the flour for bread. Bleached flour doesn’t have as much protein as unbleached, so that may be causing some of your rising problems (need protein to make gluten, the strands you see when you knead it).
Also, I don’t add any extra flour when kneading it in the stand mixer. It looks sticky at the beginning, but by the end is clearing the sides of the bowl. It should still cling to the bowl when you are pulling it out to shape it. This is important because I’ve found that too much flour makes for a heavy loaf.
You can also let it rise more than the one hour if needed to try to get it 1″ over the tops of the pans. I wouldn’t go more than 1-1/2 hours though.
Hope some of these tips help! Good luck.
I have made this twice without any luck at all. The first time I thought I had missed a step or ingredient but the second time I was very careful to follow step by step..I’ve made plenty of white bread with good luck…so I’m frustrated at the moment. The dough was crumbly and not elastic at all. A big glob of dough 🙁 I don’t know what to do now.
Wow, I’m so sorry, Trish! I don’t know what to tell you – I literally have made this bread weekly for years and while it may rise sometimes more than others it always turns out and you can see the many comments from others who have, too. From your description of ‘crumbly and not elastic’ it seems it may have been too much flour – was it sticking to the bowl when you removed it? I always need to use a spatula to get it out… Again, sorry. 🙁
Am I supposed to be sifting the flour?
I have tried to make this 2x and can’t get it right. The first time I cut the recipe in half but I think I added too much flour when kneading it. So, I tried again but made full recipe. It didn’t rise like it should. I had trouble getting it to rise the 1st time so this time I set it outside (because its warmer). I have been using bleached flour mixed with whole wheat. Would that make a difference? Any tips?
One thing you could try is using some extra yeast. I’ve got a thing of yeast that has been in my freezer for several years, so I use 2x the amount based on an assumed 50% reduction in viable yeast. I’ve done the recipe with a 2/3 whole wheat, 1/3 white flour mix with no issues and I wouldn’t expect there to be any problem even with straight white flour.
Best whole wheat recipe I’ve used. Only thing I do different is I use milk instead of water.
Thank you, Elizabeth – you made my day! I’m so glad you are trying the recipes and they are making your life better(no one should have to go without cocoa :-)and easier.
I took a look at your blog, too, after your mom sent her Christmas letter – kudos for all your sewing projects. I love how you’re using placemats and napkins – you definitely have a “cottage mentality.”
Hi Jami,
This is Elizabeth Honeycutt, Renee Sanford’s oldest. (-: My mom passed along your site because she knows I’m into these kinds of things. Today I made our fourth (or fifth, I can’t remember!) batch of this bread and it turned out delicious again. My husband and two little kids love it, and today we decided that “we can’t go back to store-bought.” So thank you for the easy recipe and the step by step instructions. I think I have the recipe memorized now and will enjoy this bread for a long time to come. (-:
I also made the hot cocoa mix (I read the ingredient list on store-bought a few months ago and have been going without ever since)–though I like mine with more cocoa and a bit more sugar. Thanks for the awesome site–now I need to try to make my own beans!
~Elizabeth