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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