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! Want more amazing bread recipes?
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Welcome! 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.
I 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.
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!
TIP: 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 the 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).
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5. After about 6 minutes, 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 tablespoon 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 inch 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.
*Update: If your loaves aren't rising as much, try making the bread in smaller 8.5 x 4.5 pans like these.
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 inch to 1 inch above the pans (1 hour for the loaves pictured), 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.
TIP: 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 on the gluten: 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.
Can I make this recipe with a bread machine?
This is one of the most-asked questions I've gotten over the years. Since I don't have a machine and the machines all have different capacities, I'm pointing you to this article from King Arthur Flour:
How to convert your favorite recipes to a bread machine.
Soft 100% Whole Wheat Sandwich Bread
Equipment
- Two 9x5 inch OR 8.5x4.5 inch loaf pans
Ingredients
- 6 to 6½ cups whole wheat flour*
- 2½ cups warm water between 105-110 degrees
- 1½ tablespoons instant active dry yeast OR regular active dry yeast
- 1/3 cup honey
- 1/3 cup oil**
- 2½ teaspoons salt
- 1½ tablespoons vital wheat gluten OPTIONAL (I don't use this anymore)
Instructions
- Combine water, yeast and 2 cups of the flour in a mixing bowl. Set aside to sponge for 15-20 minutes, until risen and bubbly (warmer weather takes 15 min, cooler temps usually needs 20).
- Add honey, oil, salt, (plus gluten, if using), and 4 cups of flour. Mix until dough starts to clean sides of bowl. Change to dough hook (or turn out to knead by hand), and knead 6 to 7 minutes (10 by hand). Add only a few tablespoons of flour at a time if dough sticks to sides, being careful not to add too much.
- Form into two loaves and place in greased 9x5 pans (or 8.5x4.5 inch pans for a better rise). Allow to rise in a warm place for about 60 minutes, until 1/2 to 1-inch above pans (you may need 15-30 minutes longer if your kitchen is cold, but don't over rise or the loaf will fall when baked). Preheat oven to 350 degrees ten minutes before rising time is done.
- Bake for 30 minutes, rotating halfway through if needed.
- Immediately remove from pans to cool on a rack. Allow to completely cool before slicing.***
Notes
Nutrition
More bread recipes you might like:
The Original Soft 100% Whole Wheat Rolls
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Kristina says
I haven’t bought bread in a few months thanks to this recipe. It always turns out for me, but it’s been noticeably softer when I use avocado oil vs olive oil. Yum!
Jami says
I'm so glad you like this, Kristina, and I love that tip - I'll have to give that a try!
Hellen says
This recipe needs a thousand stars,however l let my dough raise for an hour and roll into the bread pans let it raise again and baked awesomeness
Jami says
Thank you for the 1000 stars, Hellen, and your tip!
Kristi says
I have used this recipe a few times, and it always bakes perfectly. I am new to bread making and have tried a few other recipes that I couldn't get right 😩 This one was easy to follow and and worked on the first try. The whole family loves it! This morning I am experimenting using it as cinnamon roll dough (which is currently rising) fingers crossed I do it all correctly 🤞
Jami says
I'm so glad your family enjoys this bread, Kristi! It was the same for me - when I came up with this, it was the keeper. 🙂
David Centner says
This recipe makes wonderful bread, but I had some initial difficulty with it. Not all cups of flour ar equal, I am milling my own flour, and I am using an Anskarsum mixer to knead the dough. The first time through I added too much flour. It would be very helpful if you would indicate the weight of the flour since many home bread bakers, like me, ordinarily work with weight and baker's percentages, not volume measures.
Jami says
Thanks for the review, David!
I find there are so many variables with bread that over the years of baking, I now go mostly by what I know it should look and feel like. I never add the full amount of flour until I see what is going on with the dough, especially if I'm using whole grain flours. I really encourage you to do this for new recipes, as your kitchen (temp, humidity, etc.), tools, and flour all make a difference.
That said, I know that many readers feel better with weights, so I'm trying to add them to recipes. It's still not exact, though, as you can find different weights from a cup of flour on KA website vs. a google search. This article explains a bit: https://pastrieslikeapro.com/2017/04/frustrating-facts-measuring-flour/
Kristi says
Jami, I've been baking bread 'by hand & by feel' for over 45 years...and I ventured into home milling this years. I don't think you understand the particular challenge home millers face, and why it's pretty-much essential that they have the weight of the flour before trying & tweaking & tweaking & retrying & retweaking a recipe that's designed for store-bought whole grain (or other) flours. It has to do with a much 'fluffier' volume & and different need for fluid. We already understand the challenge, and there is no 'chart' or method that can do the conversion (at least not from whole grain flours to whole grain home milled flours).
>BUT, if we have the actual weight of the grain you're using, it's possible for us to have a success on the first try-or-two of your recipe. But without the actual weight, we can try-and-fail many times.
>SO, on behalf of all the home millers out there, I want to share it would be a great courtesy to us (for very little effort on your part), if you would simply weigh out the "6 to 6 1/2 cups of flour" you use...and let us know here (and possibly update your blog for others).
THANK YOU for your consideration & kindness.
Jami says
Thanks for the explanation, Kristi. I am working to add the weights to recipes.
Nichole Ramalingam says
This bread turned out perfectly. I followed the recipe to a T. Great height and crumb. My 2 and 4 year old children loved it. Thank you so much for the recipe!!!
Jami says
Glad you all loved it, Nichole - thanks so much for the review!
Beverly Day says
I made these loaves today. My very first bread. I am not just impressed but my 9 year old grandson had 3 pieces. First loaf almost gone. I need a better mixer. I have a Sunbeam and it would not work like what yours did cleaning the sides of the bowl. They still turned out great. I won’t buy anymore bread. Thank you so much.
Jami says
Yay!! So glad you tried this easy bread, Beverly. 🙂
Z. L. says
What would you think about using Pullman pans for this bread? What about using a Universal No. 4 bread dough mixer?
Jami says
I haven't tried either of those, so you'd need to experiment.
Brandon says
I've recently started baking bread and I was extremely impressed with how well this loaf turned out. This is the best bread I've made. It turned out really soft and it's got great texture. I'll definitely be using this recipe again!
Jami says
I'm so glad to read this, Brandon! And I'm happy that you're experimenting with baking bread and that you will be making this again.
Michael Harryman says
Really good, dependable whole wheat recipe, with one bakers note: Bake for 30 minutes, then CHECK THE TEMP of the bread with an instant read thermometer - it needs to be around 200 degrees inside. I find it takes another 5-7 minutes of baking time in my oven.
Jami says
Thanks for the tip!
Tracie says
Wonderful recipe. I have made it many times and it always turns out great. Thanks for sharing!
Jami says
I'm glad you like this recipe, Tracie - thank you so much for the review!
BeBe says
Simply the best!! So glad I tried this recipe. Came out perfect.
Jami says
Yay!!
Osvaldo says
Would it be possible to use light butter in place of regular?
Jami says
I've never tried that, so I don't know. You can use oil, though.
Bev Urquhart says
I just made this bread today and it was heavy. I followed the recipe. Should I have let it rise once before putting in pans. I was disappointed.
Jami says
Sounds like you maybe added too much flour or your kitchen is colder and the bread needs a longer rise. Did the bread rise 1" above the pans?
Crystal says
Do you grind your own flour or use bagged whole wheat? I'm wondering if I use home ground flour if the amounts will be the same. I am going to try this. So much of the time my home ground flour bread is slightly crumbly. I'm still trying though. Thanks for the recipe!
Jami says
I use store bought whole wheat. I've had some comments from people who've used home ground flour, though, and they've had success.
The biggest tip would be to use the minimum amount of flour (or even slightly less to start) and only add enough to get the dough to look like I show in the photos, even if it's not the amount I list. Learn to go by the look and feel of your dough. 🙂
Michelle says
Hi Jami,
I have been making this bread for some time and it has replaced store bought bread for my daily sandwiches. I'm wondering if it's possible to make several batches at once and freeze the dough for future baking. Is that possible with this recipe? If so, at what point in the recipe would I freeze it? Thank you!
Jami says
I'm so glad to know this has become your go-to bread, Michelle!
I've never frozen the dough, so I can't say for sure. If you were to try it, I'd freeze after mixing but just separate the dough and not form into loaves. Freeze the dough and then thaw and shape into loaf pans when ready to bake. The loaves might take more time to rise. This is just a guess!
Auntiem says
Crystal, I'm interested in what modifications were necessary when you used fresh-milled flour as I intend to use that and am pretty new to it. I'm actually thinking of subbing a couple of all-purp cups to help myself. Thanks for any recommendations you have---
Cathy says
It is just perfect! Very hard to find a good 100% whole wheat recipe. Thank you! I like to bake bread with a scale so I weighed one cup of whole wheat bread flour and multiplied it. I’m glad I did because I would like to make many loaves that are as good as my first ones.
Jami says
I'm glad that worked for you, Cathy - thanks for the review!
Miah says
I guess I could'nt wait for a response. Anyways, I tried it with shortening. My bread turned out to be a bit doughy in the center. Everyting else turned out good- it tasted great! the outer crust was just right. What could I have missed/or not done enough of? Was shortening the culprit? Please advise. Thank you
Jami says
Hi, Miah! I've never tried it with shortening, so can't say if that was the culprit. Off hand, I'd think the bread needed to be cooked longer. To be sure you're cooking long enough, you can insert an instant read thermometer into the center and make sure it's at 200 degrees. Once you know how long your oven takes, you won't need to do that anymore.
Miah says
Can I use vegetable shortening instead of oil? Will this make the bread softer?
Carolyn says
I started baking bread last spring -- my COVID hobby. I started with the Bittman/NYT no-knead long rise bake in Dutch oven bread, and got to where I was pretty good at it, even got it to 1/3 whole wheat. (I've yet to find a recipe for that method that is 100% whole wheat that comes out as well as I'd like, though.)
Then I wanted to find something in loaf pans, something that my husband might like in place of his store-bought sliced loaves in the morning. Preferably 100% whole wheat. I tried a couple of recipes that an acquaintance and I were swapping, some billed as "the best whole wheat bread ever," and I learned more about baking bread along the way. But they weren't quite as good as I'd like, and some recipes were downright bland -- and most were denser than I'd like.
Then I saw yours posted on a FB page for folks fighting GERD/LPR -- folks who are avoiding a lot of ingredients typical to many breads, but yours has perfect ingredients. I made it, and it came out WONDERFULLY. I have now made it three times (I like to try different things still, so I alternate recipes) and it is always wonderful! NOT dense, great crust, great taste!
I am in Colorado, and I don't even do anything for high altitude. Sometimes I have problems with things rising enough, but not this bread; in fact this last time it OVERrose; I had forgotten to follow the details of molding it in the pan, only looking at the recipe proper, but I just folded the extra over onto the top and it is fine, if funny looking 🙂 .
(I use KitchenAid stand mixer with dough hook to knead; I do use the vital wheat gluten; EVOO for the oil; gently melt the honey because it's too think otherwise; instant/rapid rise yeast rather than regular -- I have both and maybe will try the other next time.)
Thanks for a great recipe!
Jami says
What a wonderful review, Carolyn - thank you! And it's so fun to read your bread making journey - it's very similar to mine (and maybe many others?), in that you just try a lot and learn along the way! So much of it is learning to read the dough and you can't learn that without a lot of trial and error. 🙂
Carolyn says
Jami, I'd like to try one more wrinkle, a *seeded* 100% whole wheat bread. I haven't found any great recipes out there yet; most are only partly whole wheat and still have a lot of all purpose flour, which I'm trying to avoid. I'm thinking I might just try adding ~1/2 cup of seeds (e.g., sunflower, chopped walnut) to this recipe, but wanted to see if you had any advice in this direction, or another recipe you've already done with 100% whole wheat and seeds. Thanks again!
Jami says
I haven't added seeds to the bread before, but that sounds like a good starting point to see how the bread might react and if that's the amount you're wanting. To add more, you might need to decrease the flour, but I think starting with 1/2 cup is small enough just to be an addition.
Hope that works well for you, Carol!
Carolyn says
I've been meaning to get back to you. Long story short, I am able to add 1/2 cup of pepitas and/or sunflower seeds plus up 3-4 T smaller seeds (e.g., flax, millet, chia, poppy) with NO other changes to your recipe and it comes out perfectly 🙂
I'd like to suggest, if you ever edit any of your recipes, that you add it as an option to your recipe above -- after trying it out first for yourself, of course.
Jami says
Oh thank you for revisiting this, Carolyn! I have made a note to try your seeded version. 🙂
Suz says
Hello. I've made this twice now (in kitchen aid stand mixer) and it seemed to be very sticky even when at about 6 1/2 cups of flour. The last time I had a total of 7 cups of flour and rolled it out the best I could, even though still sticking to my hands. It appeared to rise/cook fine, but since I'm new to bread making I'm not sure how much this is impacting texture. Have you ever had to add this much (or more?) flour. I weighed my ingredients, using King Arthurs site for flour weight & followed instructions exactly. It's winter with snow here, and house always at about 70 degrees. Thank you
Jami says
That hasn't been my experience, Suz. I'm wondering if it's the difference in weighing vs. using cups? With bread baking, you want to go with more what the dough looks and feels like rather than exact cup measurements. I've provided photos to help illustrate this - you want the dough sticking to the bottom, but clearing the sides and tacky, but not sticking to your fingers.
Sometimes if you let the mixer keep kneading, the dough will become looser again and start sticking to the sides. I add a bit more flour (1-2 tablespoons) and allow it to clear the sides again and test with my finger for tackiness. Too much flour is the death-nell in most bread recipes, so you want this to just be able to handle.
Hope that's helpful!
Maryam says
Thank you so much for this recipe Jami! I've been baking bread for years but have only recently started baking 100% whole wheat. I mistakenly let the dough rise for 1 hr before shaping as I am used to. I believe that made it overproof and collapse a bit during baking. The top half was very light and airy and couldn't stay together while the bottom was dense. It was still scrumptious nevertheless and we ate every single crumb! I'll make sure to follow directions next time!
Do you have a recipe or recommendation for 100% whole wheat pizza dough?
Maryam
Jami says
Oh, yes that sounds like over proofing, Maryam - good you could still enjoy it!
I often use all whole wheat for my quick pizza crust - I find it a lot more forgiving in flat breads as we don't really want a lot of rise. 🙂
Maryam says
I made the bread again and it's soft, consistent, and just prefect! I used evoo, a little less honey, just 1 tbsp instant yeast, and no gluten. I also didn't roll the loaves just cut the dough in half and put the ovals in the pans. Can't wait to try the pizza dough! Thanks a lot Jami ^-^
Jami says
Oh, good - so glad that worked out!
June says
I have a question concerning a recipe for soft whole wheat sandwich bread that you used to make and have that I made for several years - up to 6 loaves at a time. The recipe included a long soaking period of the flour before mixing with the sponge and other ingredients, etc. I tried going to that link to make it again, but can't find it. Can you help me out with this?
Thanks!
Jami says
Hmm, I've never had a recipe like that on my site, June. I think you're thinking of another website!
Susan says
So good! When placed in the freezer after cooled and wrapped, and then it’s time to use it for sandwiches, how do you store it? Do you pull it from freezer and allow to sit on counter at room temperature for up to 3-4 days? Just trying to get a system down if I make two loaves weekly, and save the second in the freezer for later in the week. Thank you so much.
Jami says
Yes, I will let it sit on the counter for 3 days. If any longer I put in the fridge, even though it makes it "stale" - I don't want to risk losing any to mold!
Farah Imam says
Hi! Love your website!
Was wondering if there was a particular whole wheat flour you use? Any particular brand?
Thank you!
Jami says
Thank you, Farah!
I do prefer either Bob's Red Mill or King Arthur flours and pretty much use those exclusively (except when there was that shortage and then I used whatever I could find, lol).
Susan says
Hello. I’m new to making bread and just trying to make sure I have it right. If using active dry, normally I proof for 5 mins with the warm water and small amount of sugar, do I skip this step and go right to the yeast, water, flour step? Also if I use instant yeast, do I add directly To the water, then add the flour and proceed mixing & then let rest like the first step? Yeast is hard to find where I live right now so I never know which option they will have). Thank you.
Jami says
The sponge acts like a proofing for active dry and instant can be used the same way in recipes, so either will work with the recipe as written.
Alex says
how much of the whole wheat flour can I sub with oat flour and still get a semi- decent rise?
Jami says
I haven't tried it, Alex, so you'd have to experiment with it. I'd start with just 1 cup and see what happens, then try 2, etc.
Ed Mattson says
I printed the recipe for one loaf. Ingredients show 3 to 3.25 cups of flour. Instruction #1 uses 2 ups of flour and #2 uses 4 cups of flour. If I remember my grade school arithmetic, that is 6 cups not 3. The equipment also shows 2 pans not 1.
Jami says
The recipe makes 2 loaves and if you used the auto feature for sizing up or down, the instructions won't be the same. You'll have to adjust that yourself, using half the amounts in the instructions as well.
Ed Mattson says
Then why have the auto feature if it doesn't work?
Jami says
Good question - I don't know, ha! It's just what the recipe cards are offering now. I'm not a tech person and the software I use for the printable recipe card is created by someone else. I don't use it and didn't even know that this is how it worked until your comment. Personally, I just use math when I want to adjust a recipe. 🙂
Ed Mattson says
Yes, I can do that. I used to write software and I just get annoyed by bad software. I don't have to do the arithmetic, I have a HP calculator. I am addicted. I even add 1+1 on it.
Jami says
🙂
Valerie says
I made this bread today and it is truly delicious. I have never made bread this way so it was a really fantastic learning experience. I used organic wheat flour and a very good quality honey with a light oil. You can taste the honey! I also did an egg wash on top to make it shiny. The cook time was way off for me. My loaves spent a full hour in there and they were just done. Don't hesitate and eat a slice while it's warm.
Jami says
So glad you liked this, Valerie!
Can't believe you needed that much longer!! Occasionally I'll need another 5-10 minutes, but never an hour.
Sheila Lankford says
I am an intermediate level bread baker - I have made this twice using King Arthur white whole wheat flour with limited success. The first time I followed your instructions to the letter and had an underproved, undercooked result. The second time I let the loaves rise for another 15 minutes and baked them for 10 minutes longer and still ended up with the bottom 1/4 of the loaf underproved and undercooked (the top 3/4 was perfect!) The bread is delicious so I really want it to work! I guess I need to maybe let it rise for 90 minutes and maybe bake for 45 minutes or bake at 375?? I'm afraid of overproofing it though. Any advice would be appreciated!
Jami says
Hmm, I can't think what is happening, Sheila! I've literally made this bread as written hundreds of times and it's never undercooked. When it's cold, I do proof in the oven with the light on. Some days I need to let it rise longer.
As for cooking, maybe our ovens are different? The surest way to test is to use an instant read thermometer in the center of the bread - remove the bread when it's 190-200 degrees, however long that takes for you.
ashley says
This recipe is SO GOOD! Love it. I used golden whole wheat flour and I did use vital wheat gluten. I made one loaf regular and made the other one cinnamon raisin! I just sprinkled pyure (stevia blend), cinnamon and some raisins on it before i rolled it up and shaped my loaf....kind of like a cinnamon roll! It has a beautiful swirl of yumminess inside. Definitely will be making this instead of buying bread from now on. Thank you!!!
Jami says
This makes me so happy to know you'll be making this instead of buying bread, Ashley! Your bread sounds lovely. Thanks so much for the review!
Kelli Jae Baeli says
I wanted to try this, but once i selected to convert to the one loaf recipe, i got all these measurements i have no idea how to use. I have no cups or spoons with these increments.
0.75 tablespoons instant active dry yeast OR regular active dry yeast
0.17 cup honey
0.17 cup oil**
1.25 teaspoons salt
tried some converters and even to convert to grams, but couldn't work it out.
Jami says
Sorry, I don't have any control over that and I've heard from others that the converted doesn't work well. I'd just do regular math and cut everything in half by hand. 🙂
Elise says
Hello. I just love your website. I have a question about the way you roll the dough before placing it in the pan. I am a blind novice baker, and I was wondering if you could give me a little more detail on how you roll the dough. I think I have an idea, but I am not sure. Thank you so much, and keep giving us food ideas. I look forward to your newsletter all the time.
Elise
Jami says
Wow, that is so cool, Elise! I'm glad you find the site and newsletter helpful to you (if you have any advice to make it more useful for the blind, be sure to let me know and I'll see what I can do!).
So, rolling the dough. After cutting the dough in half, I take the one side and flatten it out with my hands in a rough rectangle shape a little longer than the loaf pan. Then I roll up from the long side and pinch the seam to close. I then bring up the short sides and pull them towards the center a bit and pinch as I can. Turn over and place in loaf pan, then use your hands to push sides down and shape a bit more. This all helps create tension in the loaf so it rises well.
Gosh, I do hope that's understandable for you and helps some!
Elise says
That makes it so much more clear. I can fold it correctly. I am learning that bread-making is a science and the closer I follow instructions, I have a chance at my baking coming out alright (smile.) Thank you for helping me with this, and keep giving us good information.
Jami says
You're welcome!
Susie says
This is my new favorite bread! I have a little one who is now starting to eat a LOT and I was sick of feeding her store-bought bread, and sick of paying the price for the store-bought bread that I felt comfortable feeding her. We now bake this bread together (well...She watches from her sling :)) and enjoy the time spent making it and the time spent eating it even more. Thanks so much! (P.s. I switched the honey to sugar so that it's safe for her to eat as she is under one. When she is older I'm excited to try out the recipe as written.)
Jami says
I'm so glad, Susie! I was just picturing you making it with your daughter looking on...sweet. 🙂
Katie says
What's the best way to store? I had it wrapped in plastic wrap and in a plastic storage bag on my counter and it got really soft and crumbly after a few days. It was completely cool when I wrapped it and was wonderful the first day or two. Just looking for pointers so I know what to do when I take the second loaf out of my freezer. My kids and husband love this bread!
Jami says
Yes, homemade bread doesn't last as long as commercial bread with their additives.
Personally, I freeze slices in portions we will use to keep them as fresh as possible if we won't finish a loaf in a few days.
We also sometimes refrigerate the loaf, though it looses its softness it still makes great toast, grilled cheese, etc. This keeps it from molding which can happen after 4-5 days on the counter.
I've read that keeping bread in a linen bag keeps them fresher, too - maybe google that to see if it would work for you?
I'm so glad you and your family like this bread!
Petra says
This is the best bread I've ever made (and I've made ALOT)!!!! Even my "I don't like whole wheat bread" 10 year old LOVES it and says it's the best bread. I use whole wheat bread flour and substitute 1 cup for white bread flour with great results! Thanks so much for this recipe. It's my go to bread now.
Jami says
So glad to read this, Petra - my kids were the same way. 🙂
Lucy says
I doubted that you could bake bread with only one rise. Boy, was I wrong. Not only was this bread easier and quicker than other whole wheat bread recipes, it was also very delicious. It was moist and tender. I added the optional gluten because I happened to have some. The bread has that lovely elasticity you find in white bread but not often in whole wheat bread. I may add some softened cracked wheat kernels next time. Thank you for this recipe.
Jami says
Yay! I'm so glad you enjoy this bread as much as we do. 🙂
Jerri Hardin says
Both the easiest and the best 100% whole wheat bread I have ever made! I have made it enough now that I have the recipe memorized, so I don’t even pull it up on the iPad anymore. I make it entirely by hand, as I have no bread mixer or bread machine, and it’s delicious! Thank you, thank you, thank you for this recipe!🤗
Jami says
Oh, so happy for this great review, Jerri - thank you!
Janet Davis says
THE BEST BREAD I HAVE EVER MADE!!!! Omg I absolutely love this recipe! I love a good honey wheat bread, but I’ve never attempted to make it. Until today. I wish I could add a photo to this comment to show how perfect it came out. And so moist!!!! I was afraid it was gonna be dry. I did add a little more water to it. I have to do that with every recipe I make though. My house is very dry.
Jami says
Wow, what a great review, Janet - thank you!
And it's great that you know your house and how to adapt yeast breads. 🙂
Isabella Heestand says
good but doesn’t turn out like recipes tasted more like an beer/oat bread
Laura says
Wonderful bread! Thank you!
Jami says
You're so welcome, Laura - glad you liked it!
Allison says
I have made whole wheat bread several times (different recipes) and it is always dense. What is the secret to prevent that from happening?
Jami says
Whole wheat will always be a bit denser than white flour, that's true. Keeping the moisture level high like this bread helps it be softer than other recipes I've tried. You can add the gluten, too, if you'd like - that helps whole wheat breads rise better, creating a lighter crumb (though still not like white flour - it has all the kernel of the wheat, where the nutrition is, and so is a heavier flour by nature).
chris says
I added 2 cups of seeds that had been soaked in water overnight- poppy, flax, sesame, pumpkin, sunflower, and I also spread some on top after an milk and egg wash. (inspired by whole foods seeduction bread) I also used a flour/water roux to ensure a good rise. The result was fantastic- great for sandwiches, or morning toast. Cuts easily, soft and chewy. THANKS
Jami says
What lovely additions, Chris - I love a good seeded bread, so I should try that!
I haven't thought to try the roux with this - I'll have to do that, too.
Aimee says
I made it! It’s delicious. My question is how do you store it? I don’t want to store it in the fridge because I want it to stay soft for sandwiches. I’ve been told if I leave it out like store bought bread it will mold because it doesn’t have preservatives.
Jami says
Yes, homemade bread doesn't last as long as store-bought. I store it in a plastic baggie at room temperature for a couple days. Some people use a linen bag for bread, which I want to try. After day 3 it's kind of drying out, more than mold I've found. What I like to do is freeze it sliced, then you can pull a couple slices out and heat them in a toaster oven until thawed and it's almost like day one again!
Anjali M says
Hi, I need a recipe for one loaf, if I halve the ingredients will the recipe work?
Jami says
I think so, though I've always made the two loaves since one freezes so well.
Susan says
Made it last night. Super easy and delicious.
Jami says
Yay!
Jesse says
For some reason, my loaves started falling almost immediately after I put them in the oven. Everything worked exactly as described in the recipe (except my loaves didn’t rise nearly as much as hers), yet I’m left with two very flat loaves of bread.
Jami says
That sounds like overproofing, even if the rise wasn't as much. Either that or a longer knead was required.
Jesse says
Tried a shorter rise time, tried a longer knead time, the loaves still fall as soon as I get them into the oven. Tried using instant yeast, active dry yeast, smaller loaf pan, makes no difference.
Jami says
Sorry, without being there with you I don't know what to tell you.
Tonya says
Made today and we've all really enjoyed it. There are soo many variables when making bread at home. The rise can be affected by rise time, sugar, amt of yeast, etc. WW is dense, honey too, and if you want the bread moist, a stickier dough like this is needed. So yes, my loaves were a bit square, I didnt use extra gluten, but the flavor is good and it's sturdy enough to slice, and its 100% ww. Just made a grilled cheese for one of my kids and he loved it. These things are > shape? I wish you well!
Jami says
So, true, Tonya - thanks for mentioning these things. As an example, I made it the other day with all white whole wheat flour in a warm summer kitchen and it rose too much! I have mushroom shaped bread slices. 🙂
Marcos says
Could inform me the quantities of the ingredients in grams, since I live in Brazil and I am worry if my cup measure is the same as used in this recipe.
Thank you a lot in advance
Jami says
Sorry, Marcos, I'd have to do testing to get that exactly. From Google, there are 201 grams in a cup, so you'd need 1,206 grams for the 6 cups.
Pooja says
I really want to try baking this. One question though - I have seen a lot of recipes where it requires you to cover the dough (with cling wrap or shower cap) in order for the dough to rise. Is that required for this recipe as well?
Jami says
Yes, I use a "shower cap" type cover that is reusable. You could also use a damp tea towel. The reason is to prevent a crust forming from the air that would inhibit rise.
Toyin says
Hi Jami,
I made this bread over the weekend and I want to say it was truly soft and nice. It was really nice eating a whole wheat flour bread that is soft and nice.
Thanks for sharing the recipe . Keep up the good work , you are helping others like me to make bread at home 😃.
Jami says
Oh, thank you so much, Toyin!
Shweta says
This is one of the best breads I’ve baked so fr . I added garlic n herbs to the dough n we all loved it . It’s super simple n so fast to bake . I’m so happy to have found this recipe. Thank you so much!
Jami says
Wonderful! Thanks for the review!
April J says
I have never seen a bread recipe that only has the one rise once it’s in the pans (instead of rise, then punch, then rise in pans). I’m trying this recipe for the first time. My whole wheat that I’ve been making for years has suddenly stopped rising right. I doubled the recipe to make 4 loaves. They look gorgeous. I bake for a farmer’s market, so this skipped step is awesome. Going to make another batch so I can taste test before selling.
Jami says
Yes, that and the softness is why I like this, April - hope it works for your biz!
Gayla says
Just what I was looking for. A soft whole wheat recipe that is actually soft! Turned out great. No need to try to find any other recipes. I've found my "go to". Thank you.
Jami says
So glad to hear - thanks for leaving a review!!
Toyin says
Hi Jami boys , thanks for the recipe. Can this recipe be used for Rye flour instead Whole wheat flour, or do you have a recipe for soft rye sandwich bread?
I just tried your whole wheat dinner rolls and they were truly nice , soft and yummy , though I did not have enough whole wheat flour on hand so I added like half a cup of all purpose flour to complete the measurements.
God bless you.
Thanks.
Jami says
You can use some rye flour, but not all as it doesn't have enough gluten to rise bread.
Toyin says
Jamie thanks for your reply, that’s good to know. I was gifted some rye flour so was hoping to make use of it 😃.
Marci Camenisch says
Can I add seeds, ie raw sunflower, flax, sesame, and oats to this recipe? If so, do I have to change any other ingredients?
Jami says
You can add seeds in the last phase of kneading, no need to change other ingredients. To add oats, you'll need to soak them in warm water first and probably reduce the flour by 1/4 cup or so (per 1/2 cup of oats). Well - I'm assuming, you'd need to reduce it as I haven't tried it!
Clifford Schireson says
Can I simply halve all the ingredients for the whole wheat bread in order to make a single loaf in a 9 x 5 loaf pan? I have fresh instant dry yeast, btw. Thank you.
Jami says
Sure you should be able to do that - I haven't, but don't see why not.
Adeyinka says
This is a straight forward easy to follow recipe and the wheat dinner rolls were great. Fluffy and tasty. My to keep recipe. Thanks
Jami says
Happy to read this - thanks so much for the review!
Michelle says
Hi Jami,
I love this bread! The recipe mentions needing to use instant active dry yeast and not rapid rise. I made this with active dry recently but now I can only access instant dry yeast. I don't know if I can add links here but this is the yeast I've ordered. https://smile.amazon.com/gp/product/B00HST626C/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1
Is that the same as rapid rise and is there a reason it says not to use rapid rise? I'm a bit confused by the different terms used for yeast because some of the seem to be brand-specific or used interchangeably. What is the difference between instant active dry and regular active dry?
Jami says
Well, apparently I was confused by this as well, Michelle! Some things I've read state that rapid rise yeasts have additives beyond just yeast so that's why I didn't recommend them. But when I just searched, it seems the bigger consensus is that "rapid rise" is just a marketing term for instant yeast. So I've taken out that recommendation not to use rapid rise!
Here's what I know about the yeasts:
Instant yeast's grains are smaller, which allows it to dissolve faster and therefore rise faster. It doesn't usually need a proofing stage and can just be added to the dry ingredients. It also allows just one rise.
Active Dry has larger granules, and needs a proofing in liquid and two rises.
Some things I've read state that you need to use less of instant yeast in a recipe calling for active dry and visa versa, but I've used both in this recipe with the same amount and it's fine. So the yeast in your link is good. I use the active dry yeast you can get at Costco, so I don't usually use instant.
Thanks for asking this - it helped clarify it for me, too!
Michelle says
Hi Jami! Thank you for responding so quickly! I'm glad the yeast I ordered will work. I definitely want to make more of this bread! I just did another search and found this very helpful explanation of the differences in yeast types and how to use them.
https://www.seriouseats.com/2018/03/all-about-dry-yeast-instant-active-dry-fast-acting-and-more.html
The section on instant dry directs it to be used as follows, which lines up with what you found:
"To use in place of active dry, incorporate directly into the dry ingredients. Add any ingredients used for proofing (warm water, sugar) to the dough along with other liquid ingredients."
So for this recipe I guess I'd add the dry ingredients including the yeast, mix them so they're combined, then add the wet ingredients and proceed with the recipe. Does that sound right?
I've also subscribed to your newsletter and updates so I'm looking forward to new recipes!
Dean says
Thank you for a great recipe. It makes a perfect and tastes great. It’s my new go to bread recipe.
Jami says
Glad to hear it, Dean - thank you so much for the review!
Hilaree says
Looking for vital wheat gluten. I’ve come across vital wheat gluten flour and powder.. is there a difference? If so, which to use? Thank you!
Jami says
As long as it says "vital wheat gluten" those should be the same thing. Some call it a flour and some a powder.
Rita says
If I use traditional active dry yeast...do I use the same amount?
Jami says
Yes.
Elle says
I wanted to post an update for anyone having short loaves. The short answer is ***do what Jami says to a T!*** I’ve made this bread at least 15 times now and it is still a favorite. However, with the experience came a want to rush things along. I tried to rise the dough a little too fast and I wouldn’t switch the mixer paddles just went straight for the dough hook. They always tasted good and would rise, but then they would just fall while baking. I went back to doing things the long way, and by long I mean washing one extra paddle and waiting 5 more minutes for the dough to rise, and viola! Back to tall, fluffy loaves! So yummy and perfect. This recipe is already so quick and simple just leave it be 🙂 thanks Jami!
Also despite sounding like a hypocrite I did try one new thing... no method changes or recipe changes mind you, I just rolled out one of the loaves before putting it in a pan and sprinkled 2T brown sugar and 1tsp cinnamon then rolled it back up and continued as usual. Perfect lightly sweet cinnamon swirl bread. So yum. So glad this recipe exists! Perfect for a beginner like me that wants to make healthier choices for her family.
Jami says
This is so great, Elle, thank you for taking the time to write this update! It's so great to have your experience - I appreciate it as much as those making it. 🙂
And this does make a good cinnamon bread!
Kris Erickson says
Absolutely the BEST whole wheat bread recipe! It is so soft and delicious. I never thought it possible using only whole wheat flour.
Jami says
Yay!! Thanks for the review. 🙂
Bryan says
Hi! This recipe looks great. I was wondering if there’s any adjustments I have to make if Im using regular active dry yeast, rather than instant. Thanks!
Jami says
Nope, both work!
Bill says
This is the only recipe I have used for a long time. I have found that at least in my oven it takes 40 minutes to bake otherwise it's a little doughy. I also use molasses most of the time because I think it tastes better. Everyone loves it.
Jami says
Glad to know this, Bill - thanks!
Jill says
Hi! I am wondering if I could substitute brown sugar for honey ( and if so, how much?) I have a large bag of whole wheat flour that doesn’t seem to work in my bread machine. We love the taste of the bread recipe that comes with the bread machine and it has brown sugar and milk. Since flour is hard to find in this pandemic, I want to be able to use this bag and we are not fond of honey.
Thank you!
Jami says
I'm sure you can, Jill. I would try it with the full amount and see how you like the flavor, reducing as you like after tasting.
Jennifer says
Jami, This bread came out great! My family loved it and it was so easy to make and sliced great! I love your recipes and your gardening tips. Thank you for sharing all your great ideas. Now for my question. I ran out of whole wheat flour and only have all purpose flour until the next big shopping trip. Can I substitute, and if so, do I need to change the amount of flour or any other ingredients? Thanks for your help. Jennifer
Jami says
Thank you, Jennifer - I'm so glad you're finding useful things at AOC!
I've never made this with only all-purpose (and actually I only buy unbleached, which has a slightly higher protein content), so I can't really say. I do know that you typically use more flour with AP. Since you know what the dough is supposed to look like, I'd make it as-is first and then add a little at a time until it's the consistency of the whole wheat dough.
Hope that helps!
Joyce says
Hello! Is it possible to omit the honey/sugar completely?
Jami says
You can, but I can't guarantee the results as a little sugar is eaten by the yeast for fast growth (ie, rise).
Djammie says
Hi Jami
I’m baking this like now and I just realised I ran out of honey. What i have in hand is Demerara sugar and granulated sugar. Can i sub honey for either?
Thanks.
Jami says
Yes.
Laura says
Second review! Given the shortage of groceries in my town, I’ve now made this multiple times. It’s consistently delicious! I’ve made it with just WW and a combination of WW/AP - always perfect. I had to reduce the rise time to 45 minutes to avoid it collapsing in the oven. I guess my kitchen is on the warm side given our central heating? Either way, this is my go-to recipe. Now I just need to track down more yeast, because apparently the hoarders need both yeast and toilet paper up here in Ontario 🤣
Jami says
SO happy to know this is becoming a staple recipe for you, Laura! Sure helps in times like these (except for the yeast shortage, that's for sure!).
Amy says
Hi. I've used this recipe several times and the bread is delicious. It does come out a little flat on top instead of rounded. I use 9 x 5 pans, but would 8 1/2 x 4 1/2 work better? Also, can I use cane sugar in place of honey if I need to? Thanks
Jami says
Yes, I'm experimenting with smaller pans to have a more consistent rise, so try the smaller size. And you can use sugar instead of honey!
Anne says
Without a doubt one of the easiest bread recipes ever! I was skeptical about a recipe with only one rising, but it turned out beautifully and tastes great. Thanks!
Jami says
Glad you gave this a shot, Anne!
David H Mader says
I just posted a comment yesterday that has been removed today! I'm just trying to find out why the the bread failed, never "rose". Looking for advice, I'm a novice bread maker. Help!
Jami says
Your comment wasn't removed, David, I just hadn't had time to moderate the comments yet. 🙂
I'll answer under your original comment!
Casey says
Have you ever frozen this bread or dough? I rarely would have a need for two loaves at once. If you have ever successfully frozen it, would you freeze the finished bread, or the dough – and at which step?
Jami says
I always freeze one of the loaves and it works great! I do bake them both and slice them before freezing because it's easier for us to use, but it freezes without slicing, too.
David H Mader says
I just tried this recipe and something went wrong. I followed the recipe very precisely. The dough never rose after sitting in the bread pans for nearly 70 minutes in our kitchen; never came more than 1/2 way up the pan. Just took them out of the oven and they look exactly the same, not a bit of rise! I used a brand new package of "Saf-Instant" yeast, which King Arthur prefers.(I've actually tested the yeast after making the bread and it bubbled up perfectly in water w/sugar). I added it dry to the water and 2 C of flour just as in the instructions and let it "sponge" for 15 minutes. Any thoughts/ideas of what went wrong. I'm new to bread baking so have no experience to fall back on. Thanks!
Jami says
Shoot, I know how frustrating that is David. Let's see if we can't troubleshoot this. We know the yeast was good. Did the sponge have bubbles? How hot was your water? How warm/cold is your kitchen?
Lastly, I'm going to add in a recommendation to the recipe that smaller loaf pans be used - 8.5 x 4.5 instead of the 9 x 5 stated. I'm not sure what's happening, but in the last few years my rise has been up and down with this recipe, too (and that's YEARS after making it this way and having it rise like the photos). I wonder if something is happening with flour milling, it's so strange. I do know that the things I've listed above all affect the results with yeast bread, so make sure those are okay and then use a smaller pan.
Let me know how it goes!
David H Mader says
So, I don't think I did the sponging properly; don't remember any bubbling th0ugh I waited the prescribed time.. And my water might have been just a bit hotter then 110 degrees. I will try again. I'm using the Saf-Instant yeast. Should that make any difference? I'll check the pan size I have. Let you know what results. Really appreciate your responding
Jami says
That yeast is what I use, so that should be good. Fingers crossed!
Mahira says
Hi I am looking for a recipe which will make my bread light and airy just like the ones we get in store. Does this recipe yield that bread? Also I don’t have gluten at home? What will happen if I leave it out? I just started baking bread this week any helpful tips you have for a good rise would be very much appreciated? Can’t wait to try this recipe tomorrow
Mahira says
Hi I tried this recipe today without gluten. Every stage went fine the bread rose before putting in the oven to 0.5-1 inch but in the oven I noticed that it collapsed and did not rise further? Can you tell me what went wrong?
Jami says
Sometimes that happens when it's over risen a bit or risen too fast in a hot kitchen. Try next time putting it in at just over the edge and see if that helps.
Jami says
I don't use the gluten anymore, so you should be fine!
Amy says
Hi, I just made this recipe the other day and it turned out great. I ve made a lot of different bread recipes but they all have called for two rises and I’m curious why this only calls for 1 rise? I ended doing two rises because that’s what I’m used to but I’m curious if it makes a difference.
Jami says
If it worked for you how you did it, that's great, Amy. The 15 minute sponge takes the place of a rise in this recipe. Though adding one does't hurt as you've found out. 🙂
Jacquie says
Hi Jami, what kind of oil do you use?
Jami says
I use Trader Joe's cold expeller pressed sunflower oil. I've used light olive oil in the past. And sometimes I use melted butter.
Dee says
Is there a specific type of oil you recommend or mainly use for this recipe?
Jami says
I've updated the recipe to list the oils I've used for this.
Reisa Kersting says
Thank you for sharing your recipe. I've been making bread only for about 4mons now, but make a couple loaves a week. What we cant eat I give away to friends and the neighbors. They all say it tastes great, I agree but I think it's a bit dense inside. Seeing the remarks on this recipe, hopefully I will have found the bread I'm looking for..
I do actually have an question. I have 2, 9x5 bread pans as well as I picked up a couple of Wilson's 12x5 pans. I'm wondering if I used the larger pans if the bread would come out okay? I was looking more for a store looking loaf.
I'll review and comment after I make it. I'll make it now using my smaller pans and wait your reply. Sorry for the long post. Great site!
Jami says
I think you'd have to use all the dough in the 12x5 pan, Reisa, as I think you need 5 cups of flour for a pan that size and this recipe calls for 6-6-1/2. You could roll most of the dough for the pan, but cut off a couple inches at the end and make them into rolls or something.
Tracy says
I use a pullman pan for sandwich bread and it looks very much like store-bought loaves. Try it!
Jessica C says
So I've tried to make this twice so far, and it is delicious! But I can't get that nice round rise to stay =( They look like yours when I put them in the oven, but then they come out sunken... I tried once using the dough hook to knead, and the second time kneading by hand instead. The dough both times was still super sticky, and I probably ended up adding 6-7 more Tbsp of flour. I'm using Bobs Redmill Whole Wheat Pastry flour...
Even flat its delicious and helping make our shelter in place in CA a little easier.
Any tips?
Thanks!!!
Jami says
I'm so glad you mentioned the type of flour you're using, Jessica! Pastry flour is for quick rising things like biscuits, cookies, and cakes (using baking soda and powder) - it has less protein content because you're looking for a lighter texture in those items and not gluten development.
With yeast doughs, you want a good gluten development for a good rise, so you want to use a hard wheat flour - regular whole wheat flour is made from hard red wheat. You can also use whole wheat white flour if you can find it - it is made from a hard white wheat (pastry flour is made from soft red wheat) and results in a lighter loaf (both in color and texture).
So use regular whole wheat flour next time and if it's "super" sticky, go ahead and add more flour. The dough should be tacky but not sticky (like I show in the photos).
Hope this helps!
Laura says
Taste and texture are absolutely amazing, but I have two very flat loaves. I didn’t have pans so I know part of the issue is that I made them in loaf shape and left them on parchment paper, but I still think they came out much flatter than anticipated. I did not use the extra gluten and I made it using my stand mixer. Dough was pulling away perfectly clean from the bowl and it sat for 55 minutes on my counter in a 20C room before into the oven for 30 min.
I kneaded for 6 minutes in the mixer and the loaves were very puffy before baking - they probably more than doubled in size. I’ve got plenty of time to keep experimenting given that we are trapped at home for the foreseeable future. Should I knead longer? Should I cut the time for rising? Would love any suggestions to make these perfect. Thanks!
Jami says
If they were very puffy before baking, they could've over risen a bit, so cutting back on the rise might help. Making in a pan that will help them keep their shape and rise up instead of out will also help. 🙂
Laur says
Wonderful, thanks! I’ve got nothing but time to keep experimenting....until I run out of flour and have to brave the grocery store! Thanks for replying so quickly. Stay safe!
Jami says
You, too!
Charlie says
This bread recipe is the best...tastes just like the Wegman’s whole wheat bread. I used yeast that was a little past it’s prime so only got about 3/4 of the rise, but that didn’t take away from taste or texture. This will be my go-to bread recipe.
Jami says
So glad, Charlie - thanks for the review!
Lilian says
I was wondering if I could use normal bread flour instead? Will it still work?
Jami says
I haven't tried it, but it should.
Brandy says
How to make this in a bread machine would be very helpful
Jami says
I don't have a machine and everyone has a different capacity, so that's difficult for me. Here's an article on converting recipes to bread machines from King Arthur Flour: https://www.kingarthurflour.com/blog/2018/04/30/how-to-convert-recipes-to-a-bread-machine
I'll link to it in the recipe, too. Hope that helps!
Jem says
Hi. Can I leave out the honey/sugar?
Jami says
You can lower it, but I wouldn't take it out completely as it helps to feed the yeast and get a better rise.
Debbie says
Tried quite a few bread recipes which didn't work out well for me (heavy, dense brick like) but this one was wonderful! Followed recipe exactly and it turned out beautifully light and so tasty! Thank you for sharing this great recipe.
Jami says
So happy to hear that, Debbie!
Dora says
First time ever making bread and this turned out so deliciously ahh!!! I’m so happy! It’s so moist and lovely I can’t keep eating bits on its own (and now I’m so full). I kneaded by hand because my hand mixer wasn’t strong enough. Also made half a batch so I wouldn’t waste all those ingredients in case I messed up.
Kneading was tricky because it was very sticky, but I stopped adding flour when it was pretty manageable but still sticky. I’m glad I stopped then. Can’t wait to let my diabetic dad try this!
Jami says
Oh, I love reading comments like this, Dora - thank you for writing about your experience!
Rochelle says
This recipe was amazing! After searching and trying recipe after recipe, I stumbled upon this one. This. Is. THE ONE!!! Thank you for the straightforward instructions and pictures.
Jami says
Yay! So happy to read this - thank you for the review. 🙂
Lindsay says
What kind of salt do you use?
Jami says
Sea salt, regular grain.
Divya Anil Kumar says
THE best, softest loaf of bread I've ever baked! Really thrilled. I didn't use a mixer, mixed and kneaded by hand and it was still amazing 😀
Jami says
Wonderful - thanks for reviewing it Divya!
Elle says
This bread was delicious! I have only ever made bread once before and it was not very successful. I feel so accomplished! 😁 Thank you for the great recipe. Can’t wait to save money and make our house smell this good on a regular basis.
Quick question, do you slice it before you freeze it, or leave it whole and then slice once it has been defrosted?
Jami says
I'm so glad you had success - best feeling, isn't it? 🙂
I do both (slice before or after), thought it's most convenient to slice first before freezing, then I can take out however many pieces I want if I'm not using the whole loaf even if I forgot to defrost it, lol.
Ava Barr says
This will be my first 100% wheat bread. Do I have to use leaf pans or can I shape it and bake on a baking sheet with parchment paper underneath?
Jami says
You can shape and bake, but it will be more crusty that way.
Gabrielle says
This bread is delicious! I had never made bread before trying this recipe so was nervous but this recipe is easy to follow. I thought my kitchen was on the cool side so placed each loaf just off of the warming station on my stove with a towel over them and both loaves rose beautifully is 45 minutes. Definitely will bake this again, was a huge hit with my family.
Jami says
Glad to hear this, Gabrielle - you're now a bread baker!! Love your warming/rising tip, too.
S Ali says
I have made this a few times and it turns out very good. Everyone in my family likes but the only negative feedback I get is that too much crumbs fall from the bread; is there a way to reduce falling bread crumbs?
Jami says
I'm glad to know people are enjoying the bread you make! Here is something I found online about reducing crumbs in homemade bread:
"Too much flour and not enough water can cause crumbly bread – people often do this if the dough is too sticky and they add more flour rather than kneading through it"
Kris says
Hi, can I add in seeds, nuts and dried fruits to this bread dough? If yes, when should I add them in? Thanks 😊
Jami says
Yes, I'd add them right before kneading to be throughout the dough. If you want them in a swirl, add them as you shape.
Pat Forrest says
I used this recipe with the following changes: 2 cups unbleached all purpose flour, 4 cups organic whole wheat flour
I didn't know what to look for in the 'sponge' and found there was a lot of clumps of flour so I kept flatening them against the bowl. Was I maybe ruining the yeast? I don't know! Once all mixed together it looked fine but my kneading was more like the sourdough method (I was experimenting!). I didn't know if it would have created enough gluten or not. But it seemed ok without many minutes of kneading. Splitting and shaped into 2 loaves just fine in glass 4x10 pans.
So to let rise what I did was preheat the oven to 350 for exactly 1 minute then turned off. Put my 2 loaves in to rise and kept the light on. I left them for 1 hour as you said. But then I left the loaves in the oven and just turned it on for 350 and set the timer for 30 minutes. I know this wasn't following your recipe but I read it on another site and just wanted to try it. The crust wasn't too dark and when I removed the loaves they didn't sound hollow like I normally felt for my other bread. I let them cool then put in plastic bags till morning then cut one loaf - fortunately the crumb was astonishingly perfect! The crust was soft like bought bread and it sliced very well. Here's my question: I found the taste a wee bit yeasty - was this due to any of my unique process? 🙂 I love the way the ingredients all went together - I will definitely make this again but would appreciate any feedback you may have on my taste factor. thanks!
Jami says
First let me say, good for you for experimenting! I'll have to try your raising/cooking method. 🙂
Second, I don't know what to tell you about the flavor since I haven't experienced that. Maybe it was the method? I don't know. I don't usually have clumps of flour, but if I did, I wouldn't bother with them, they will come out when you mix in all the other ingredients. Maybe the kneading? It forms the gluten and maybe more gluten would reduce the yeast flavor for you?
Totally speculating here, ha! What I really can say is to try it again, modifying as you see fit and I bet you'll find a system that works for you.
Suzanne says
In going to jump in and say look at the amount of your rising time, and maybe reduce the amount of yeast. Did you make your sponge with the AP or WW flour? I noticed the hydration level seemed really high for a sandwich bread and there is only one rise (unless I’m misreading it?). I’m hopefully going to try today, tweaking to make it an 8 cup recipe to fit my 16x4x4 loaf pan.
Jami says
Nope, you're right, Suzanne, just the one full rise after the sponge period.
Kendra says
This recipe is wonderful! I love it! I was wondering, does it matter what kind of oil I use? I have been using vegetable oil, which has been great. But I was wondering if the recipe would still work out with using an alternative like olive oil or coconut oil?
Jami says
I'm so glad, Kendra! You can use whatever oil you'd like - I've often used olive oil and once coconut (but refined, so there wasn't a coconut flavor).
Ashley says
I've made this recipe at least 5 times and it hasn't come out great any of those times. The rise isn't great and it's really sticky. I do 6.5 cups flour and it's just awful to shape and doesn't rise well. I could probably add at least a full cup of flour or more before it would look like the dough you have pictured. The loaves still taste good. I was wondering if you could share the weight of the flour you use? I'm not new to making bread, so I'm not sure why this isn't turning out.
Jami says
Sorry to hear this, Ashley. I will make a note to weigh the ingredients the next time I make it.
C says
I love this bread recipe! Better than the 2 other ones I tried which were fine but quite dense. Thank you again.
Jami says
You're welcome - so glad you like it!
Salma Farrag says
The water is too much 2 cups and half, it made the dough too soft and extremely sticky.
Jami says
That's the key to getting a soft loaf. You can add a couple tablespoons when kneading. The type of flour could also impact it. Honestly, I never have a problem with it too sticky - just the opposite in fact, I have to work to keep it moist.
Sarah says
My Dad has started a low sodium diet for his heart, and I've been trying different bread recipes for him. How will taking out the salt affect the flavor of this wheat bread?
Jami says
Homemade bread without salt is not very good, Sarah - it's really bland and you will immediately see why it's needed! I have left it out accidentally a number of times and no one liked it (I did still use it for bread crumbs, though). You can try to cut it in half and see. But honestly, this isn't a lot of salt for two loaves of bread - there are lots of other ways to cut out salt. 🙂
K says
Well! It's all in the taste buds of the consumer apparently, because I just made 2 loaves with this recipe and accidentally left out the salt, yet we are mmmm-ing nonstop over here. Salted butter makes it all right. This is by far the best whole wheat bread or any bread that I've ever baked. It rose beautifully (even at 3,500 ft elevation -- though maybe that helps?) and is so soft and squishy! Thank you, thank you. I will remember the salt for the next go-round however!
Jami says
Wonderful - so glad to hear it!
Michele says
I made this today and it was a success. My husband and kids all really liked it too. I will definitely be making this routinely. Thanks so much for this recipe! I ommited the vital wheat gluten.
Jami says
Lovely - thanks so much for the comment and rating!
NATASHA CARTWRIGHT says
I’ve tried your recipe 4 or 5 times and I want so badly to have success with it. I make lots of bread and I’m looking for a soft wheat sandwich bread so I really want this to work but I’m not having any success. I’ve increased the baking time by 30+ minutes the past two times and I still end up with raw dough in the middle.
Jami says
Wow, I really don't know what to say since that hasn't happened to me and I haven't heard that from any other comments. Do you think you are adding too much flour? Or do you know your oven is accurate? I'm not sure what else would cause you to have raw dough after so long.
Lisa says
Awesome 100% whole wheat bread. Light and fluffy, perfect sandwich bread! No extra gluten needed.
Krista says
This recipe is great! I have used it over the years with my littles and just recently started making bread for my 6 month old. Since I can’t put in honey, any suggestions on tweaking the recipe? I tried simply omitting it this week and the bread is dense and lacking flavor. Luckily my little guy doesn’t know any difference and is gobbling it up, but I’d like to make some bread for me too 🙂 Thanks!
Jami says
Yay - good for you, Krista! And yes, you've discovered that the sugar in bread gives the yeast something to eat which makes a lighter loaf. 🙂 You can substitute with either regular sugar or even maple syrup (though I don't know the flavor impact of that). If using regular sugar, you can decrease it to 3 tablespoons.
Krista says
I was making this (again) today and forgot to tell you the sugar substitution works lovely! Thanks!
Jami says
Great! Thanks for letting me know, Krista. 🙂
Janey says
Will halving this recipe mess up the bread? Or will the loaf still turn out well?
Jami says
I've never done that, Janey, so I don't know. It freezes well, so I just cool and cut the other loaf and stick it in the freezer.
Rania says
Can you make this recipe in a bread machine?
Jami says
I haven't but some of the comments have said they did.
Thomas Welch says
I've made this recipe several times. It is the most delicious wheat bread I've ever had. However, each time I make it the loaves turn out "short". The baked bread is barely at the top of the pan. FYI my pans are 9.25x5.25. The dough rises in the pans to approx 1/2" to 1" above edge as described. However, as soon as I move the pans the dough falls. I am using the vital wheat gluten. I test the water temp to make sure it is near 110 degrees F. Any ideas why this happens ? Thanks !
Jami says
I'm glad you enjoy this bread, Thomas. I know the frustration of the bread collapsing, too. There are a couple things you can think about doing to see if there's a difference:
-knead the dough for a minute or two longer to develop stronger gluten strands.
-let the dough rise for about 10 minutes less (to see if over rising is the issue).
-think about the kitchen temperature - warmer areas will cause the bread to rise faster than it should.
Hopefully one of these will fix the problem for you!
LENORE DELITIZIA says
I've made this bread several times and never had a problem. However, today it didn't bake as high as previously. Thinking back over the warm water, flour yeast mixture, I don't think the water was warm enough, even though the ingredients state warm water. My bad, I missed the notation regarding the temperature, and only used between 70 and 85 degrees. I guess it was too early in the morning. Anyway, this is the best whole wheat bread recipe, and I do love it. thank you.
Jami says
Oh, good thinking - you're probably right. I'm so glad you've been enjoying this recipe!
Barb B. says
I just mixed this up and noticed you don’t let it rise in a bowl before putting it in pans to rise. So, mine is going to rise in a bowl first???
Jami says
It just has the 15 minute sponge in the bowl, so you should still be good.
Zara says
So happy I stumbled upon this recipe. Made it yesterday and it was a lot easier than the other ww bread recipe I followed. I love that this one didn't crumble as bad as the other one, and I left out the vital wheat gluten too! Will try your rolls next!
Jami says
Glad to know this, Zara - thank you!
Ash.. says
Extremely happy with the whole wheat bread. It came out super soft and delicious. Its just the 2nd time tat I'm baking one, nd looks like I'm already a pro. My family loves it. 1/2 of the bread got over by the 1st day. Haha
Jami says
Yay!!
Parezade Mama says
Its perfect....this recipe. Makes such wonderfully soft and tasty whole wheat bread. Thank you
Kelly Sue says
This is hands down the best whole wheat recipe I have found. I have been searching for years for a good recipe, most I found being mediocre, sometimes tasting great but always either too heavy, dry, dense, or raw in the middle and hard as a rock on the outside. I am so happy i found this site!!!
Jami says
Wow, I'm so glad you found the site, too! And that you liked the bread. 🙂
Brenda J Dodd says
I baked your recipe today called "Soft 100% Whole Wheat Sandwich Bread", it turned out beautifully, great crust and soft and lofty inside. Thank you, I have tried other internet recipe and youtube but yours is the winner! I made this recipe as written, no changes.
Thanks again, This is a keeper and will use it for years to come
Sincerely,
Brenda Dodd
Jami says
Yay - super glad to hear this, Brenda! Thank you for leaving a review!
Elizabeth says
This recipe worked great! Very good bread! Good flavor. You step by step pictures were very helpful! I have tried a handful of wholewheat bread recipes that turn out way too dry. This is the best! I do have a question though. I put the loaves in gallon size ziptop bags. How do you store your bread? And about how long does the bread stay fresh?
Jami says
I'm so glad you like this, Elizabeth. I use the gallon freezer ziptop bags, too. I slice the loaves and then fit the slices in - not all will fit in the loaf size, so I put the last two in the open area of the bag near the top, if that makes sense. Homemade bread doesn't stay as fresh as long as the preservative breads, so will grow mold at room temp after a week. It tends to start drying out after a couple days. It can last longer in the fridge, but it does make it a bit tougher than room temperature.
Twinkle says
Could I halve this recipe to bake just one loaf?
Jami says
I never have, but you can certainly try!
F Sethman says
Second time making these loaves. Only thing I'm worried about it rising. The 60+ min of rising, only is rising till top of loaf pan, also making it look as though I should punch it down and let it rise agai . Am I doing something wrong? It is NOt rising the extra inch or inch and a half. Thanks for responding
Jami says
To be honest, I get a much more consistent rise out of this recipe in the warmer months, so I look for warm places in my house to rise the loaves when it's colder. You can certainly try punching it down and rising again. Sometimes with yeast breads we have to try different things. I'm also almost exclusively making this with white whole wheat bread now, as the lighter flour gives it a better rise (and texture according to my family). You may want to try that, too.
F Sethman says
I also use white wheat flour. No one complains about it of course. Would it rise better if I added vital gluten? I used it w other wheat bread but didnt really help. Next week baking I will punch and let it rise again. Thank you for your reply and of course this post.
Jen says
About how many slices do you get from each loaf?
Jami says
I get about 12.
F Sethman says
Making these loaves today and I cant wait to try them tomorrow!! I added corn oil instead of olive oil, and didnt add vital this time. but other than that I followed the recipe to a T. I loved how you let rise only once also! Thanks for posting a great wheat bread recipe.
Brittany says
Quick question before I try this recipe, what kind of oil do you use? I was going to try coconut oil..?
Jami says
I've used melted coconut oil, olive oil, and even walnut oil. Most of the time I use cold pressed sunflower oil now.
Sasha says
This turned out really great! I didn't have the extra gluten to add, but still wanted a nice rise so I added an egg. (Make sure the egg is at room temp, and put it into the measuring cup when adding the hot water in the very beginning - it replaces part of the water!) The dough was a bit sticky, but I added flour (a tbsp) at a time until I was able to handle it without it sticking too much. I'm not sure whether the egg caused it to be so much stickier, or if my cups of flour were a bit too scant, but I ended up adding about 1/2 cup more flour. No issues with rising (got about 1" above the top the pan), and the bread didn't come out super dense either.
Jeremy says
I have tried this recipe about 4 times now, each time varying where I let it rise and other slight changes. Last night I did my best to follow everything to the T except I put it in a warm oven to rise. It rose a bit during that but fell flat during backing. I am grinding my own wheat and adding gluten. It tastes great but I have not figured out what is prohibiting it from having a normal bake.
I am letting the sponge go for 20 minutes and the rise for 60 minutes. I am using olive oil and instant yeast. Help!
Jami says
Shoot, I'm sorry to read this Jeremy. The warm oven technique often does that for me - it's just too much too fast and causes over-proofing. Though I wonder if you let it rise for less in the oven it might've worked?
Try cutting back on your 60 minute rise to 45 - when bread deflates, it usually means the yeast is spent.
And I don't know if the home ground flour is making a difference (I don't use it), but here's an article that has tips for baking with home ground flour: https://melissaknorris.com/grinding-flour-6-fresh-flour-baking-tips/
Sure hope this helps!
Linda Marzullo says
Just took these bad boys out of the oven-they are beautiful! Did not heed your warning and immediately cut a thin slice for tasting. Delicious!
Jami says
Yeah, that's a hard one - I, too, usually slice an end off while they're cooling.
Preeti says
Absolutely Loved this recipe...Thank you very much.
I made it and the family and neighbors absolutely loved it.
Jami says
Thank you - loved that you shared with your neighbors. 🙂
Stephanie says
Do you use table salt or kosher salt?
Jami says
Table salt.
Jami says
You can also adjust to your taste.
Shannon says
I have made this every week for the last three months and give away the second loaf to a neighbor or friend in need of a lift. Thanks!
Jami says
What a sweet thing to do, Shannon!
angie says
So many ads on your mobile site that I can’t even read the ingredients list... disappointing!
Jami says
I'll talk to my ad company about it, Angie.
Max C. says
This recipe has been my go-to for months. My partner and I have adapted it in so many ways to make it suit our needs and it was perfect when we had work and school. I would knead and shape before work and he would bake after class.
We adapted this into rolls for thanksgiving and they were incredible. This bread even bakes well a second time for croutons. I have a loaf in the oven right now. Thank you, thank you for such a simple and delicious recipe!
Jami says
Wonderful! And I love how you guys do this together - resourceful and sweet. 🙂
Kileigh says
I mill my own flour. Do you think that would be fine for this recipe?
Jami says
Yep, lots of people have told me they use this successfully with milled flour.
Heather says
Hello!
Sorry if this is answered elsewhere- I am brand new to bread making. All I currently have is rapid rise yeast, but I see you specifically advise against this. Can’t find anything else at my local grocery store. Will this ruin the bread? Any adjustment I can make? Thank you.
Jami says
Hmmm, I don't know Heather - typically with rapid rise you can go from two rises to only one, but since this recipe uses a sponge and a rise I'm not sure how it would work. I did find a source that said you can use 75% of rapid rise yeast for the active dry/instant. Hope that works for you!
Brenda says
I actually have a stupendous 100% whole wheat bread recipe, but it is quite involved. There is a soaking step, two rises.... It ends up taking half my day. I was looking for something quicker, but still soft and tasty. This recipe is my new standard. I can't believe how good it comes out with just one rise! I followed the recipe exactly, except I only needed about 5.5 cups of flour total. I used white whole wheat flour, and I didn't use the vital wheat gluten because I was all out. I think I will add it next time because I'd like a slightly higher rise. But when I realized I was out of VWG I was expecting slightly shorter loaves, so it wasn't a surprise. I did no hand kneading. I just put it in my Bosch compact and let it do its thing while I made supper. It is very soft, chewy, tasty and not at all dense. Perfect sandwich bread! I'll be throwing this together weekly from now on. Thank you so much!!!
Jami says
So glad to read this, Brenda! We all need those quicker, go-to recipes. 🙂
Nina says
Hi!
This recipe looks great. Do you know if I could sub either sugar or maple syrup for the honey?
Jami says
Yes, either will work - it's mainly to feed the yeast. 🙂
Sandra Abrams says
Hi Jamie, I tried his recipe a few month sago in October. and it was wonderful. In the interim, we left for a 60th wedding anniversary cruise and while on the cruise found that our house, along with almost every other house and business in Paradise, burned to the ground. We are doing fine , just somewhat discombobulated wit all there is to do. I am getting a new Zojirushi bread maker now and would love to make this in the machine. Is there any adaptation available or needed to do this?
Thank you,
Sandy
Jami says
Gosh, I am SO sorry for your loss of your house and home, Sandy!! That must just be horrible dealing with. I'm glad you are okay and wish for a much better new year for you.
As for the bread, I've never used a bread machine so can't say exactly other than what I've read from readers who've successfully done it. I think they just use the recipe and adapt to the machine's directions. Hope that works for you!
Sandra Abrams says
Thank you. Sorry I took so long to thank you. There is just so much to do in the aftermath. We are all fine If any of your readers can give me the directions that they use I would so appreciate it. I don't know what to do about the first sponge.
Jacqueline says
Yummy bread! Turned out great. What would your advice be on storing these loaves? Do they freeze well?
Jami says
Glad you like it, Jacqueline. Yes, they freeze wonderfully! Being homemade, they grow mold faster at room temp than store bought, but are fine for a few days. Longer than that we put the loaf in the fridge as we're using it and the extra loaf goes to the freezer (slice it first).
Brittany Helto says
Does the cooking time differ if splitting the recipe into 4 small loaves? Would I need to bake only for 15 mins?
Jami says
Yes, it would be shorter for sure, but I'm thinking only 20 minutes or so. You can tap the bottoms to see if they sound hollow or use an instant read thermometer in the center - it should read about 190 degrees when done.
Jaclyn says
Can I bake this in my breadmaker?
Jami says
Readers have told me they have (in the comments here), but I haven't myself so I can't give you any details.
rose says
Hi Jami
Can I substitute wheat flour with almond flour
Jami says
I've never tried that, so can't say. If you're okay with experimenting, go for it, just don't expect it to look like the photos here. 🙂
Jin says
Just tried but dunno why the bread didn't turn out well. It is because I put too much water? When I cut the bread, it cooked but looks wet not dry like a normal bread.
Jami says
I'm not sure what happened, Jin - it should definitely look like the bread pictured and not "wet." Sometimes it takes a couple tries with yeast bread to get it right - I had many no good loaves when I was learning and experimenting. 🙂 I'd suggest to try it again and follow the directions closely.
Katelynn says
I love this recipe! However, I cant get my loaves to quit caving on the tops! I dont know what is causing this since I followed the recipe exact. The only thing I can think of is that I put them in the oven about 10 or 15 mins earlier than the 60 min rise cuz I put them in the sunlight in my table and they were already huge.
Jami says
I think the problem is they are rising too fast in the sunlight, Katelynn. That happens to me in warm summer months, too. Yeast likes a slower rise. Try a different area and see if that helps!
Jasmine says
Made this yesterday. Pretty tasty for sandwiches! But it didn’t rise anymore while baking. Did I leave the dough set too long?
Jami says
I'm glad you enjoyed this for your sandwiches, Jasmine! It could be that you added more flour than the bread likes? Or that your whole wheat was a courser ground. You can try lighter white whole wheat flour or a different brand of whole wheat flour.
Teresa M says
I find it would be more helpful to list the ingredients and instructions before all the pictures. When you have to scroll past everything to get to the next step it slows down the process considerably. I now look for recipes on Pinterest that don’t require so much s rolling.
Jami says
I hear you, Teresa - that's why I have a "skip to recipe" button right at the top so you don't have to scroll. Try it next time! 🙂
Jessica says
I’ve made this recipe twice. The bread turned out great! But I haven’t figured out the dough yet. It’s very sticky. I have been mixing it by hand, but it stays too sticky to turn out on the counter. I have managed to wrangle it into a loaf each time, but it’s always a sticky mess. I added more flour and kneaded longer, but those steps didn’t make the dough more manageable. Any ideas?
Jami says
Hmmm, it is a softer dough, which is why it's a softer bread. I haven't made it by hand, though, so I can't really give you tips on that. I do know that you can't knead too much or it will just absorb the flour and make a denser dough. In the mixer, it gets to the point that it clears the sides and then I know it's ready.
Sorry I can't give more tips for by hand, I just don't make bread that way.
Adele says
Same problem here! I only added 1/2 c flour more but it still was way too sticky.
Jami says
It could be the way we measure the flour differently, Adele - go ahead and add more flour as needed to get the dough only tacky and still sticking to the bottom but not the sides as much.
Brenda Currier says
See that's weird... I found I didn't need all the flour. Bread is weird like that...
Sharon says
10/10 DELICIOUS!! Slathered the top with some butter and it tastes amazing. May I just ask what would happen if I reduced the honey and oil amounts? Because I was getting quite a distinct sweet taste. Thanks for sharing this recipe!
Jami says
So happy you enjoy this bread, Sharon! You can decrease the honey to your taste (just leave some in to feed the yeast in the sponge stage), but I wouldn't decrease the oil as that helps get the soft outcome.
Gitanjali says
Came out well even though it flattened out after poofing beautifully...wonder what went wrong.
Thanks for sharing.
Also think we're quite similar . Our interests in life... gardening... family...Diy's😍
Jami says
It's nice to "meet" another like-minded person. 🙂
It sounds like the bread may have been over-proofed? It can happen if your kitchen is too hot - the bread might not need the time stated in the recipe if that's so. Just a thought - making yeast bread gets better with practice because you get to know the dough.
Jeremy Brummel says
How do you know when it is over proofed? I tried this recipe tonight grinding my own wheat. It proofed well at around 1 hour but I wanted to see if I left it out if it would grow any more. I put in the oven at about an hour and a half and it caved down on the top.
I am very new to making bread.
Jami says
Well, when it caves you know it's over-proofed. 🙂 Typically yeast bread doesn't need more than 45 minutes to an hour to rise unless it's very cold in your house. You only want the center of the dough to be at the 1-inch mark above the pan (not the sides), then there will be energy to keep rising a bit more in the oven.
I have read on the King Arthur site that you can do a 3rd rise with yeast breads made with regular or instant yeast (vs. 1-rise rapid rise yeast) if that happens again - deflate the dough, shape it and put it back in the pan. Let it rise just 20 minutes and cook as normal.
Lin says
Love this bread! I've been making it each Sunday for the last several weeks. After the kneading, I roll out and sprinkle with cinnamon and brown sugar, roll it up and let it rise. It makes a fantastic cinnamon swirl bread - my kids love it for breakfast. I've tried making other 100% WW bread before, but it hasn't tasted great. So happy I found this recipe!
Jami says
I'm happy you found it too, Lin, and that you've seen how it can fit into a regular baking rotation for your family! That sounds lovely to add the cinnamon swirl, too.
Nicole M says
Just made this bread this morning - AMAZING! I need to make a few tweaks - my house may have been too chilly to rise enough, and I may have needed a touch more flour. BUT - over all - I will never be buying store bought bread again!
Thank you for a fabulous recipe!
Jami says
I'm am so glad to read this, Nicole - that is my wish for everyone to see that homemade bread is a reality!
Peggy says
This bread is the one I've been making for over 5 years now, weekly, with just a few tweaks for Central Texas heat and humidity. It is nigh on foolproof, and the perfect texture. It keeps very well, and is one I have used to teach others to bake bread. Thank you for this lovely loaf, and your great instructions.
Jami says
This makes me so happy to know this, Peggy - and that you're spreading the homemade bread love. 🙂 Thank you so much for letting me know!
Charlotte Moore says
Jami, I saw were you mentioned a shorter second rise. I don't see but 1 rise in this recipe. I thought it would rise first in the bowl then shape and put into pans then rise again. Am I missing it??
Jami says
Hmm, I'll have to re-read what I wrote! This recipe has only one full rise in the pans. The first "rise" is actually the sponge part of the recipe. It's why this is so easy to make a part of regular bread making. 🙂
Brandi says
I would love to tru this recipe today but I do not have honey. Could I substitute it for raw organic cane sugar?
Jami says
Yes!
Anne Marie says
Best bread I've ever made. Having the detailed instructions really helped so I knew the level of stickiness to look for.
Jami says
I'm so glad that helped, Anne Marie!
Jen says
When using Active instead of Instant, does the measurement change? Or is the amount the same no matter which yeast is used? Thank you!
Jami says
I have used both in this recipe, Jen, and they work the same (because of the initial sponge).
Megan says
I am havin trouble with creatingt the “sponge”. Donit matter the order of water yeast and flour?
Jami says
It shouldn't matter, Megan - can you describe the issue? If it's not bubbling, it may be because your yeast isn't good or the water is too hot...
Shyan says
Just made this and I even messed up the steps
And it turned out perfect! Thank you for sharing this recipe!
Jami says
Love hearing this - thanks!
Abyr says
Hi Jami
I tried a ww bread before..My ww dough is very sticky no matter what i do,, I added a lot of flour around a cup and the result was dense not fluffy.
What causes this problem?
Is it the water amount? Is it over kneading? Is it the type of flour?
I want to try this recipe and i am so afraid
If kneading by hands for how long should i knead the dough? And when I should stop kneading?
Jami says
I understand your caution, but the one thing I can tell you is that becoming a bread baker takes practice. Really - you need to keep practicing because that's how you get to know what the dough should look like, feel like and learn the best techniques for your kitchen environment.
My recipe does have a sticky dough, though I tried to show you in the photos how sticky it should look. If you added an extra cup of flour that would make a dense loaf for sure. The wetter the dough, the fluffier the end product (to a degree of course), so you'll want to add as little extra flour as possible. This recipe doesn't require a lot of kneading - I basically knead to get the dough workable, just a minute or two. If you keep kneading, it will absorb the flour and turn sticky again.
Hope this helps some!
Amanda says
Would this recipe be possible to bake freeform? All of my loaf pans are still at my parents house! Could I just leave them in the loaf shape and bake them on a sheet pan? Is that crazy? I don't mind if they lose their shape a little bit! I have never made bread without a loaf tin...
Jami says
I sure think you can, Amanda, though I've never tried it. I bake other types of bread without a pan - they'll just be more of an oval. You really can't get the height without a pan, but if you're okay with thinner bread, go for it!
Phil Free says
Should be able to use a Dutch oven (I use a ceramic coated DO). Just have to play with the temps.
Mo says
So the yeast bubbled and foamed, loaves rose in pans but when I baked the loaves they never rose but kind of went flat and dense? I tried the recipe 3 time! Any ideas?
Jami says
I'm sorry, no. That's never happened to me and unless I was there with you, it's hard to know what's happening. I do know that many, many people have had the same results with this recipe that I have, so it is a good recipe!
Amy says
it might have risen for too long, or at too-high of a temperature. Over-proofed breads tend to go flat in the oven. Here's a link about troubleshooting bread: https://www.seriouseats.com/2014/11/troubleshoot-bad-bread-messed-up-loaf.html
Siam says
Hi Jami,
Thanks for sharing!
I have only one loaf pan, so I half all the ingredients except the oil and honey (my big mistakes), it turned out softer and crumply especially the middle.... Luckily it tastes well!
Jami says
It might be worth getting another loaf pan for this. 🙂
Joylyn says
I made my first one and it was successful. I’m so glad I came across this recipe. Thank you for sharing this. I’ve always been wanted to make home made bread for my husband and little one.
I have a question, though.
I made two batches, and freeze the other loaf. How long should a loaf last? 3 days? I noticed i had one slice left and after 5 days the smell was not so great.
Thank you again and hoping for your response.
Jami says
I'm so glad you are enjoying this, Joylyn. Homemade bread doesn't last as long on the counter as store bought. If it needs to last for 5 days, I stick it in the fridge. The other thing I do now since we eat less bread is to slice the loaf and pull out the pieces we'll need over then next 3 days and freeze the other half.
Rachael McCormick says
Thank you so much for posting this recipe. We are urban homesteaders in Michigan and this is the last kind of bread recipe we needed so that we can stop store bought. Are family loves pbj's and grilled cheeses so from the bottom of my heart thank you so much for this wonderful recipe.
Jami says
You are so welcome! That's just how I felt when I figured this out. 🙂
Dena Fx says
I made this recipe exactly as written twice and both times it completely collapsed as soon as I touched the pan to put it in the oven.....on the second attempt I used the gluten.
Very disappointing .
Jami says
That happens when dough is over-proofed, Dena - you must have a warm kitchen, or at least a good area for raising dough. Don't let it rise as long since you know this happens - only let it get to the top of the pan. It should raise more in the oven so you'll still get a good loaf.
Denni says
Wow! I followed the directions exactly and this bread turned out wonderful I love it. Thank you so much for the tutorial and sharing. Are used fresh white wheat and ground it in my kitchen. So well worth it thanks again!
Jami says
I bet it was wonderful with your fresh ground wheat!
Michael Johnson says
Where are the measurements. Why is it so hard to just find the ingredients and recipe. Nothing is clear hear.
Jami says
I'm sorry that you didn't find the two arrows (one at the top and one at the bottom) that say "skip to the recipe" and "take me to the recipe" clear, Michael. The first page is the tutorial for people who aren't as familiar with making yeast bread. Simply click here: https://anoregoncottage.com/whole-wheat-sandwich-bread-101/2
Nikia says
I just made this, and it was my first attempt at making bread. I can’t believe how awesome it turned out!!! I had to do everything by hand but didn’t mind it at all. This will be a weekly thing now. Is it easily convertible to a raisin bread recipe?
Jami says
Yay! I'm so glad your hand-made version turned out. I'm not a fan of raisin bread, so I haven't tried it, but I think it would be easy to add the cinnamon swirls and raisins at the shaping phase.
Halle says
How long does the bread last being frozen?
Jami says
It depends on how much air is in your bag and if your freezer is auto defrost (which encourages freezer burn). In our manual defrost freezer the bread has lasted 3 months without freezer burn.
Trisha Yoder says
Love this recipe! Made it the first time last Saturday. I definitely thought the two loaves would last until this Saturday till I had to make more...nope! Two more loaves rising right now 🙂
Thanks for the recipe
Jami says
I'm so glad your whole family likes this, Trisha - there's nothing like homemade bread, is there?
Candace says
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!
Jami says
So glad to know this, Candace - thanks for sharing!
Emilie says
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!
Jami says
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!
Wanda says
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.
Wanda says
Ignore
Jami says
I've always made the recipe using these measurements, Wanda, so that's what I'd do.
Meghan says
What speed do you knead at on the mixer? Thanks!
Jami says
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.
A.K. says
What if I were to use maple syrup instead of the honey? Terrible idea?
Jami says
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.
Sheree says
Oh yes, it did stick! I’ll try that! I’m using King Arthur Flour and really like it! Thanks for the tip!
Jami says
Glad to help!
Sheree says
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?
Jami says
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.
Jenny says
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.
Jami says
Good for you, Jenny! For success and for figuring out that it's okay to let it rise longer when it's cooler. 🙂
Susan says
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.
Jami says
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.
Karl says
When doughs are enriched with fats (oil in this case) it will weaken the gluten slightly creating a finer crumb and a softer loaf.
Fong ling says
Hi can I use this recipe in the bread machine instead?
Jami says
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.
April says
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!!!
Jami says
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.
Gail says
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.
Jami says
I'm glad you enjoyed the recipe and that's a great tip, Gail - thanks!
Pooja sah says
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?
Jami says
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.
Charlene says
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!
Jami says
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. 🙂
Amanda Hosler says
Does the TB stand for tablespoons ? I wasn't sure .
Jami says
Yes.
Quito says
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?
Jami says
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.
Quito says
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?
Jami says
Usually the 15-20 minutes is sufficient - 20 for your cooler kitchen.
Quito says
Thanks. FYI I tried a shorter 2nd rise (45 mins) and bread ended up much taller this time. Yay!
Jami says
Terrific!
Sandra says
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
Jami says
Thanks, Sandra - glad you like it!
Aaron says
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!
Jami says
Nice to know this, thanks, Aaron!
Scott says
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!
Jami says
Wonderful, Scott!
Phyllis says
Quick question, how much sugar could i use to substitute for the honey??
Jami says
You can use the same or cut the amount in half.
Presley says
Do you think it would turn out alright without adding the oil? Can't wait to try this recipe!
Jami says
No, it really needs the oil. Some people have used melted butter or coconut oil.
Alea says
I forgot the salt! Will the bread be ruined?
Jami says
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!
Alea says
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.
Jami says
So glad that worked out for you!
Asheila says
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.
Jami says
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.
Carella says
Can I substitute all purpose? I just ran out of whole wheat.
Jami says
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. 🙂
Carella says
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
Jami says
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.
Nicole says
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!
Jami says
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. 🙂
Valerie W says
Hi Jami - If I halve the recipe, will it work in a breadmaker? Thanks!
Jami says
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!
Amanda says
If you freeze this bread do you freeze whole or in slices and what do you do to thaw it? Thanks!!
Jami says
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.
Mikayla Story says
Hello there, could I use coconut oil in this recipe?
Jami says
Yes!
Destiny says
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.
Jami says
Yay! It's so nice when that happens with a recipe isn't it Destiny? That's why I love this recipe.
Bree says
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!
Jami says
You're so welcome, Bree - glad you liked it! Yes, in the winter my loaves don't rise as much either.
Dawn says
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!
Jami says
I'm so glad you enjoyed the recipe, Dawn!
SANDRA ABRAMS says
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
Karin says
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!!
Jami says
I'm so glad, Karin - thanks for letting me know!
Amelia says
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)?
Jami says
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.
Ron Fogh says
Good recipe thank you
Liz says
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!
Jami says
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.
Shannon says
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!
Jami says
Oh, I'm so glad to know this, Shannon! Yay - everyone should be able to enjoy warm bread from the oven, right? 🙂
Richard says
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.
Jami says
Wonderful, Richard - enjoy them!
Debra says
How do you make rye bread?
Jami says
Rye is usually made by replacing 1-1/2 cups of the wheat flour with rye flour and adding 1 tablespoon caraway seeds.
FERNANDA says
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!!
Jami says
Wonderful!
FERNANDA says
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
Jami says
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. 🙂
santhi says
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.
Jami says
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.
santhi says
Thank you, I am very excited to try this recipe.
Michelle says
Hi! I followed the bread recipe exactly and my loaves only got Half as tall as your. Not sure what to do different!
Jami says
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. 🙂
Mary coleman says
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.
Jami says
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!
Liz says
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!
Jami says
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. 🙂
Bryna says
Loaves* (Sorry! Voicetext)
Bryna says
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! ????????♀️????
Bryna says
Golly!! Forgive all my grammatical errors. I promise to proof read my posts in the future.
Jami says
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 13x9 pan to make a foccocia-style loaf that you could slice sideways?
Sara Coppola says
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?
Jami says
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. 🙂
Sara Coppola says
Thanks! I actually got an extra loaf pan from my neighbor who sent me this recipe. It came out PERFECT! 🙂
Jami says
Yay!!
Nikki says
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!
Jami says
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!
Heather says
it doesn't tell me how much water and yeast to add to the two cups of flour.
Jami says
Click the arrows to get the full, printable recipe format, Heather.
Brenda L Jensen says
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!!!
Brenda L Jensen says
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!!!!
Jami says
I'm so glad to hear this, Brenda - yay!!
Tina says
Moreover do I need special flour or Indian flour can be used?????
Jami says
This should work with most flours - you'll have to experiment to see what flour you like it best with.
Tina says
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.
Jami says
I do not know how to bake bread in a microwave, Tina - sorry. I haven't even heard of this. 🙂
Dennis says
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.
Jami says
Really happy to hear this, Dennis - thanks for letting me know!!
Darlene says
Made a loaf of Whole Wheat today, no gluten! Delicious, we love it.
Jami says
I'm glad you liked it! How did you make it without gluten if it was whole wheat?
Jessica says
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
Jami says
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.
Suzanne says
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
Jami says
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!
Suzanne Shelton says
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
Jami says
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. 🙂
Kate says
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!
Jami says
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. 🙂
Rebekah says
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!
Rebekah says
Sorry. You're Jami! I was reading comments and I guess the last name I read was Karen! Oops.
Jami says
No worries!
Jami says
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!
Nickole says
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?
Jami says
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).
Karen says
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.
Jami says
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!
RaeAnn Anderson says
My dough was so sticky but I had added additional flour and was worried to add too much. Any other tips?
Jami says
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.
jesse says
hey lady thsi was a good ratio. I also used almond milk (like another commenter) and it turned out good.
Frances says
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?
Jami says
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. 🙂
Revan O says
Hi, I'd love to try this recipe. But do you think I could substitute some bread flour for part of the whole wheat?
Jami says
Yes, I have done that.
Tala says
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!!!!!
Jami says
Good to know, Tala, I'll have to try that!
Sara says
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.
Jami says
Wonderful, Sara! Super happy to know this - thanks for leaving a comment.
Jim BROWN says
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.
Jami says
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. 🙂
Jamie says
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 🙂
Jami says
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.
Jessica says
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?
Jami says
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!
Xian says
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.
Jami says
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.
Janet says
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. 🙂
Jami says
SO wonderful to read this, Janet - thank you for letting me know! And welcome to our little AOC community. 🙂
Margaret Garner says
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!
Jami says
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!
Hemaxi says
Hi can we make a smaller batch by cutting the ingredients to half .... will the result be same
Jami says
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.
Emily says
I meant to say I was all out of "instant yeast" not rapid rise. ☺
Emily says
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.
Jami says
Sounds wonderful, Emily. Yes, I have used both regular and instant through the years of making this - they both work because of the sponge. 🙂
Lily says
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.
Debbie says
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!
Jami says
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. 🙂
Debbie says
Thanks for you reply!
Laurie Lasala- Tuttle says
Hi Jami ~ I made this bread today & not only were the directions great, but the bread is scrumptious!! Thank you.
Jami says
Wonderful, Laurie - I'm so glad you liked it!
steph says
can I double the batch?
Jami says
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!
Emily says
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!
Jami says
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.
Mary says
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!
blair says
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?
Jami says
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.
Valerie says
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.
Jami says
Yes, just one rise, Valerie - it's one of the reasons I like this recipe! The 15 min. sponging acts as a first rise.
Andrina says
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!
Jami says
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?
Janell says
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!
Jami says
Happy to know this, Janell - thank you for letting me know!
Indah says
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
Jami says
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. 🙂
Jennifer says
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!!
Jami says
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.
Lisa says
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!
Jami says
Thanks for the tip, Lisa!
Poorva says
I loved your bread.Its so easy to bake Although my bread was veru moist and tasty but it didnt rise up much ?
Jami says
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!
CookingHealthy says
Thank you so much.I will try it for sure.
rhonda whitman says
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.
Kerlle says
I love this recipe! Could I make this recipe with just sourdough starter? How would this change the recipe?
Amy Hughes says
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?
Jami says
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.
Amy Hughes says
Do you slice as you go Jami? Or slice it all & store? Thanks! #newbie
Jami says
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!
Audie says
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"...
Jami says
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.
Audie says
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?
Audie says
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?
Jami says
The split into two pans is because the recipe is sized for standard 9x4 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.
Audie says
So is the rising process what makes a bigger loaf? How do you get that to happen? More yeast?
Jami says
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.
Honja says
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!
Jami says
Yeah! I'm so happy to hear this, Honja. 🙂
Aaron says
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
Jami says
Yes - either of those work fine, Aaron!
Melissa says
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?
Jami says
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.
Morgan says
Hi!! I'm excited to try this ? I'm just wondering what kind of oil to use? Thanks!!!!
Jami says
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. 🙂
Aubree says
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.
Jami says
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!)
Janna Holiday says
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!
Jami says
Wonderful to hear, Janna - and I'm glad you found me, too. 🙂
Michelle says
Is there any way to adapt this for a bread machine?
Jami says
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. 🙂
Pupora says
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 ❤️❤️
Jami says
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. 🙂
Sc says
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?
Jami says
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!
Paula says
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.
Jami says
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!
Paula says
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?
Jami says
Yes, I would double it all.
jun says
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.
Jami says
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.
jun says
Ok thanks, will give it a try!
kelly says
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?
Jami says
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! 🙂
Roberta says
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?
Jami says
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!
Roberta says
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!!
Jacquelyn says
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!
Jami says
Great to hear, Jacquelyn!
Ji says
Very easy to follow! I'm going to try it today and let you know how it was going!
ji says
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!
Jami says
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. 🙂
Marie says
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!
Jami says
That's music to my ears, Marie - I love hearing about successes with my recipes, thank you for letting me know!
Harper says
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?
Jami says
The directions say to never use the dough hook above the "2" setting, so that's what I use, Harper. Have fun!!
Kristy says
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
Jami says
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. 🙂
Kristy says
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.
Jami says
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. 🙂
Lisa says
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!!
Jami says
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. 🙂
Julie says
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!
Jami says
No, I've never tried that, Julie. If you do, let us know how it works - others might be interested in that, too. 🙂
Julie says
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.
Lisa says
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!
Jami says
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. 🙂
Karin says
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!
Jami says
Glad you liked it, Karin! Yes, just melt the butter and measure like the oil and keep everything else the same.
Tressa says
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!)
Jami says
Hope he likes it, Tressa!
Kathy Thomas says
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
Jami says
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!
Jacki says
Have you ever tried making this in a bread maker? Would probably have to cut it in half I would think?
Jami says
I haven't, Jacki, but I think some commenters have if you can wade through them. 🙂
Cheryl Bailey says
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.
Jami says
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. 🙂
Shirley says
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
Shirley says
Actually, I think they're called spreaders instead of spatulas.
Amanda says
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 ):
Jami says
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!
Ping says
Hi,
What is I want to only make one loaf? Thanks.
Jami says
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.:)
chesty puller says
what make an model of stand mixer did you use? looking for one that can handle 100% whole wheat.
Jami says
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.
Matt says
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!
Jami says
Great tips, Matt - so glad you're enjoying the bread and thanks for sharing your adaptations!
Suzanne says
Tried your bread recipe yesterday.It turned out great. Thanks for a nice simple recipe that works. 🙂
Gloria says
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!
Jami says
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!
MichelleBryant says
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.
Jami says
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!
Jilayne says
Can these loaves be frozen? If so, how long will they keep?
Jami says
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
Jilayne says
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!
Tonia says
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???
Jami says
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...
Jeanette says
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...
Jami says
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.
Jeanette says
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!
Jami says
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 🙂
Mstephen says
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?
Brooke says
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.
Brooke says
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.
Cleo says
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!
Jami says
So happy to read about your success, Cleo! You'll find with bread baking that the loaves rarely turn out the same twice. 😉
Donna says
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!
Jami says
Good for you to keep trying, Donna! I think bread-making is such a trial-and-error process: you gotta just practice and learn. 🙂
Hadia says
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)
Jami says
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. 🙂
Sarah says
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!
Jami says
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. 🙂
Melissa Muehlbauer says
I cannot have honey. Can I substitue coconut sugar? and how much?
Jami says
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!
Mike winfrey says
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.
Jami says
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. 🙂
Mike Winfrey says
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.
Mary says
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!
Jami says
Thanks for the tip, Mary!
Jean says
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!
Jami says
Yeah, your welcome, Jean!!
Autumn says
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.
Jami says
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!
Autumn says
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!
Jami says
Wonderful to read, Autumn, thanks for the update!
FreeRange Pamela says
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!
Luyi says
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!
Jami says
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. 🙂
Luyi says
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!
Jenny says
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!
Jami says
Love it, Jenny! 🙂
Stacy says
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!
Jami says
So happy to read this, Stacy, as that was my goal in writing this post! Here's to many more bread successes for you. 🙂
Melissa says
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!
Jami says
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. 🙂
Serena says
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
Serena says
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)
Kyra Labrie says
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.
Serena says
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)
Sara Randall says
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!
Jami says
So happy to read this, Sara! This bread pretty much spoils anyone who eats it and they don't like store-bought bread anymore. 🙂
Amy yazeed says
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
Raizel says
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!
Jami says
Sweet, Raizel - love hearing things like this!
Jennifer Ashley Smith says
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.
Brooke R says
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!
Jami says
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. 🙂
Brooke R says
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!
Jami says
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! 🙂
Serena says
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)
Jami says
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. 🙂
Alicia says
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!
Jami says
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! 🙂
Amy says
What kind of oil do you use before the honey? Looking forward to trying this!
Jami says
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.
Becky Butler says
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!!....
Stephania says
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!
Jami says
Not sure - maybe at the end of kneading? Just mix a few more strokes and then rise?
lydia says
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!
Jami says
Hmmm, I have areas that stick sometimes so I oil and flour. If its really bad in the glass, you can try parchment.
Pat says
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Jami says
Thanks for that info, Pat!
Lisa says
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!
Jami says
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!
Sally says
If you're not looking to use sweeteners, you may not be interested, but when I was out of honey I used blackstrap molasses.
Sally says
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.
Jami says
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.
Sally says
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!
Jami says
So glad that worked, Sally - it's nice to know how to get smaller loaves, too!
Bev says
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.
Jami says
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. 🙁
Victoria says
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
Jami says
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.
Victoria says
Awesome, thank you so much for the advice!
Melody says
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.
Melody says
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.
Jami says
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. 🙂
Jennifer says
Wow my phone is changing bread in bed sorry.. I mean bread?
Jennifer says
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?
Stefan utah says
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
Jami says
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.
Stefan utah says
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!
Jami says
Great - so glad you liked the pita, Stefan!
Jay says
Just baked a batch!! Having friends over tonight, I think they will agree with me that this recipe is great!
James says
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.
Jami says
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?
Jackie says
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.
Erica says
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!
Jami says
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!
Danielle says
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?
Jami says
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. 🙂
Sarah says
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! 😉
Jami says
Yeah - excited this worked for you, Sarah! There's nothing like fresh, homemade bread, is there? 🙂
Shaz says
Can you use wholewheat bread flour instead of the whole wheat flour?
Jami says
Yep. 🙂
Sam A says
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 🙂
Jami says
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!
Sam A says
Thanks so much Jami! I'm going to try this again today, fingers crossed!
Sam A says
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!
Jami says
Yeah - I am SO glad to read this, Sam! I see a bright bread-baking future ahead of you. 🙂
Lynn says
This is absolutely delicious! The flavour and the texture is awesome. Thank you for this wonderful recipe!
sasha says
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
Jami says
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. 🙂
monty says
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
Jami says
Thanks for the tip, Monty, and for your kind words!
Bridgette says
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?
Jami says
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. 🙂
Suzanne says
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.
Sarah says
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. 🙂
Suzanne says
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.
Jacki says
How did it turn out this time? I am wondering the same thing..
Laura says
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.
Jami says
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. 🙂
Theresa Hoff says
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.
Jami says
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. 🙂
Pauline says
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!
Jami says
Very happy to hear that, Pauline! Thanks for sharing 🙂
Carol says
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.
Jami says
Wow, two loaves in a day - I think you win the prize. 😉 Glad you are enjoying the recipe, Carol!!
Subbu says
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!
Mrs. Gray says
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!
Jami says
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!!
Lindsey Pfeifer says
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!
SST says
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.
Jami says
Oh, I'm so glad you found success with this tutorial!! Nothing like homemade bread... 🙂
Emily says
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
Jami says
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!
Emily says
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!
Briteleaf says
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.
Jami says
Love these additions and tips - thanks so much for sharing them!
Effie says
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!!
Jami says
Glad to hear, Effie!
Mae says
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?
Jami says
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!
Mae says
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:)
Jami says
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!
Erin says
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!
Jami says
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.
Briteleaf says
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.
Natasha says
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 🙂
Jami says
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! 🙂
Esther says
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!!!
Jami says
Awesome, Esther - SO glad to hear, as that's my goal here on AOC!! 🙂
Carla says
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.
Jami says
I know, Carla - that's what I love about it, too!
Tiffany says
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!
Domestic goddess says
What are the nutritional facts on this bread? Sounds yummy!
Jami says
I've never tried to figure it out - if you do, please let us know! 🙂
Misty Skinner says
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!
Jami says
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!
Mamabear says
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.
Jami says
Oh, this is so good to know, as others have asked if glass bakers would work - thanks!
Mamabear says
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
Mamabear says
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!
Jami says
That's a great tip, thanks so much - and for all your kind words!
Lisa says
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!
Phil says
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
Jami says
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? 🙂
Lisa says
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!
Jami says
Wow, that's good to know - thanks!
Lisa says
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.
Phil says
Lisa, How long do you bake the hamburger buns?
Phil
Jessica says
Can I use sugar instead of honey?
Jami says
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!
Jennifer says
Is there a difference between instant yeast and active dry yeast?
Jami says
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.
Rachel says
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?
Jami says
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!
Rachel says
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...
Alyssa says
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.
Jami says
Yeah - so glad you liked it, Alyssa!
Melissa says
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 🙂
HRodgers says
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...
Jami says
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!
Anonymous says
Reason 7. It makes your house smell ridiculously amazing.
Always on the lookout for good whole wheat recipes. Thanks!
ASBowen says
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.
Jami @An Oregon Cottage says
Good to know about the bran- I love finding ways to up the nutritional value of things we eat everyday!
ASBowen says
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!
Jami @ An Oregon Cottage says
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!
Bailey says
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.
Jami says
I've actually never heard of that, Bailey - thanks for the tip! 🙂
Tina says
I proof in a warm dryer full of freshly dried towels or clothing! It works wonderfully in the chilly winter months.
Jami says
Well that's the most unique and clever way of proofing I've heard of yet, Tina! Thanks for the tip 🙂
Diane says
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/
Jami says
Thanks, Diane, for that link! I think it will be very helpful during the cold, winter months. 😉
The Sopers says
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!
Jami @ An Oregon Cottage says
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 bec