100% Whole Wheat Bread

by GettingFreedom on May 1, 2009

I’ve been on a search for a light, fluffy purely 100% Whole Wheat Bread for some time now–and I have finally found it! Previously I was making my husband French Bread Baguettes for him to make his sandwiches for work, but no more. He loves this bread so much more.

As a matter of fact, I sliced the homemade bread and put it directly next to some store bought bread–and the texture of the homemade stuff was exactly the same as the store bought. The only difference, mine tasted LOADS better, and it wasn’t the exact same shape (but pretty close!).


100% Whole Wheat Bread

Rating: 51

Prep Time: 1 hour, 20 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 50 minutes

Yield: 1 Loaf

100% Whole Wheat Bread


  • 1 ¼ cups warm water (not hot)
  • 1 Tbsp yeast
  • 1/3 cup sugar or 1/4 cup honey
  • 2 ¾ cup Whole Wheat flour
  • ¼ c Vital Wheat Gluten (You can find this on Amazon or in some health food stores)
  • 1 tsp salt
  • 1 Tbsp Butter
  • 1 Tbsp vinegar


  1. In a mixing bowl add the warm water and yeast and let sit until the yeast is bubbly {about 5 minutes}. To this add in the sugar, salt and butter and let sit for another minute.
  2. Add in whole wheat flour and vital wheat gluten and mix with a Kitchenaid mixer {using the dough hook attachment} for about 2 minutes. Your dough should be soft and springy to the touch, not too wet. If it is still a bit moist, throw in a small dusting of flour and mix until the right consistensy.
  3. Cover and let rise until doubled. The time will depend on the conditions of your home. Mine takes anywhere from 30 minutes to an hour.
  4. Once doubled, punch down and form into a loaf shape. Grease bread pan and place in your dough.
  5. Cover with greased Saran Wrap and let rise until over the top of your bread pan.
  6. Bake at 350° for 30 minutes, or until browned a bit on top.


A good way to tell if your bread is baked all the way is to thump it on the bottom. If it gives a hollow like sound, you are good to go. If not, pop it back in the oven and bake longer.


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Recipe was modified slightly from Everyday Food Storage.

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{ 23 comments… read them below or add one }

Amy -Cutting Coupons in KC May 1, 2009 at 3:34 am

I love making homemade bread and this recipe sounds delicious! I always use my bread machine, would this recipe work in the bread machine?


Gayle May 1, 2009 at 3:56 am

Can’t wait to try this!


Miriam May 1, 2009 at 4:03 am

I want to try this! I have absolutely NO white bread flour in the house… but I do have wheat :) Maybe I’ll make it beginning of next week :)


Miriam May 1, 2009 at 4:04 am

Oh, and just out of curiosity, what brand of wheat flour do you use?


onemotherslove May 1, 2009 at 4:10 am

Thanks for posting this! I can’t wait to try it!!!


Snow White May 1, 2009 at 12:21 pm

looks great to me!


Stephanie May 1, 2009 at 12:47 pm

Sounds good! Do you think you can do this in a bread machine? I am lazy :) Also what do you use to slice your bread? My slices are always too thick and huge.


Phoebe @ Cents to Get Debt Free May 1, 2009 at 12:56 pm

Amy and Stephanie–

I would think that a breadmaker would work just find, just make sure to put the ingredients in the order recommended by the manufacturer and put it on the Wheat setting. Enjoy! ;)

Hmm..for cutting. This bread we didn’t have that problem, but I know what you mean. I just use a bread knife (big, serrated knife)and try to make them as small as I can. I know that they make bread slicing things that have preset cutting lines. You may check into that. (Man, that was a descriptive description!)



BarbaraLee May 1, 2009 at 1:13 pm

I use to make my own for awhile but I can’t make it cheaper then the thrifty store. $.75 for white and $.99 wheat.
But I have had a hard time w/the wheat so I’ll have to try this.


Pam May 1, 2009 at 3:35 pm

Hey Phoebe,

Thanks for the post. I’ve been wanting to give my hand a try at baking home made bread – but I’ve been a little intimidated. I’m definitely going to try this recipe out.



Christy@MercyEveryMorning May 1, 2009 at 4:38 pm

Thanks for posting! I can’t wait to try this recipe. :)


Amy -Cutting Coupons in KC May 1, 2009 at 4:46 pm

I am going to try this in my Bread Machine today. I will let you know what my results are! If it is a success I will post pictures and a link to your blog when I am done.


Amy @ Finer Things May 1, 2009 at 7:36 pm

Vital wheat gluten… need to add that to my next grocery list. Have you tried it with less sugar? That seems like quite a bit of sugar… or maybe I’m just on a sugar-cutting kick. ;-)


Claudia's Irish Eyes May 1, 2009 at 8:41 pm

This sounds like a great recipe, thanks for sharing it.


Beth@Not a Bow in Sight May 1, 2009 at 10:03 pm

Thanks Phoebe! I am going to try this :) I have not been able to find a bread recipe with the fluffiness of store-bought. I do have a similar recipe but it calls for honey instead of sugar. I wonder if that makes a difference?


Phoebe @ Cents to Get Debt Free May 1, 2009 at 10:14 pm

Amy and Beth–

Usually you can use honey in place of sugar in a recipe, just a different amount. In this case, I think the original recipe said ¼ cup of honey. As we speak I am mixing up a loaf with ½ the sugar. We’ll see how this goes! :)


Amy -Cutting Coupons in KC May 4, 2009 at 3:22 am

I made this recipe in my bread machine and it worked!


Jilann May 5, 2009 at 3:20 pm

I made this bread and it was yummy!


Milk and Honey Mommy October 20, 2009 at 7:40 am


I've been making this recipe for the past three months. I made a few adjustments and this is now the recipe I use when making our regular loaf bread. It's nice not having to pay $4-$5 for a loaf of bread. My family especially loves it hot and fresh out of the oven.


Katie October 22, 2009 at 6:38 pm

Hi Phoebe,

I was wondering what Vital Wheat Gluten is and what is does for your baked goods? I've seen it in the store before but was just curious what it's purpose is. I'm on the hunt for a good wheat bread and think I'll try your recipe this weekend. Thanks!


Tiffany February 22, 2012 at 1:10 pm

I’ve thought for a while that they key to this is adding the wheat gluten. I haven’t ever tried it though. I’m glad to hear it really works!


GettingFreedom February 22, 2012 at 1:45 pm

@Tiffany, Oh yes! I hated to fork out the extra money for it, initially, but it is definitely worth it! And if you find a good source for it, it isn’t all that expensive. I get requests for this bread all the time!


Hiptobeme August 16, 2012 at 10:32 pm

Is the wheat gluten necessary or can some white flour be substituted for this purpose? if so, how much?


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