100% Whole Wheat Bread Recipe

This100% Whole Wheat Breadrecipe is quite literally perfect. Thanks to a few special ingredients, this bread is pillowy soft and delicious.

Making homemade bread is such a great skill to have. It is satisfying,tastes better than store-bought bread, and it’s something you can teach others. I have created many memories while teaching my children and friends the art of bread making.

I’ve come across some whole wheat bread recipes that turn out dense, heavy, and dry—not super appealing. Whole wheat flour doesn’t contain as much gluten as white flour, which can make bread turn out like a brick. Nobody likes eating bricks!The magic of incredibly soft whole wheat bread is adding gluten.

This wheat bread includes vinegar, powdered milk, and potato flakes. These ingredients contribute to thelight and fluffiness of the bread, along with adding gluten. You won’t believe it’s 100% whole wheat!

I love making this bread because it works great with dinner; you can make amazing sandwiches with it or gift a loaf to a friend.Is there anything better than a neighbor showing up with a warm loaf of bread!?

Why You’ll Love This Recipe

• So Soft:It’s SUPER soft and still made with100% whole wheat, while most soft wheat recipes still include some amount of all-purpose or bread flour.
• Great for Sandwiches:It holds together SO well. It doesn’t get crumbly like otherhomemade bread recipes, making itperfect for sandwiches and toast.
• Reliable Recipe:It turns out every time. I’ve made this recipe over and over again, and it just doesn’t flop.
• Alternative Recipe:Want the white bread version of this amazing bread? Here’s thewhite flour bread recipe.

100% Whole Wheat Bread Recipe Ingredients

• Active dry yeast
• Honey or sugar
• Wheat gluten
• Nonfat dry milk
• Butter or oil
• Vinegar
• Potato flakes
• Whole wheat flour

See the recipe card for full information on ingredients and quantities.

How to Make 100% Whole Wheat Bread

1. Place 4 cups of flour and the other dough ingredients in a stand mixer bowl with a dough hook attachment. Mix on low for 10-12 minutes.
2. Add additional flour,one tablespoon at a time. The dough is ready when it isn’t too sticky and can be handled. Give the dough time to work the flour in before adding more.
3. Place dough in a bowl, cover, andlet rise one hour or until about doubled.
4. Divide into two pieces and form each into a loaf, placing in greased pans. Let rise for one hour or until the dough is about 1 inch above the rim of the bread pan.
5. Bake at 375℉ for 25-30 minutesuntil golden brown and sounds hollowwhen lightly tapped. Remove from the oven and grease the tops of the loaf with a little bit of butter.

Recipe FAQs

Expert Tips

• Flour Choices:There are different types of whole wheat flour that can influence your end product. I like to grind my own wheat at home but if you can’t do that,try to get wheat flour that is made from hard white wheat berries for the best results!
• Needs Kneading:Kneading the bread is an important step to getting a good loaf! Try to knead for about 10-12 minutes if using a mixer.
• Butter Topping:I lovetopping these loaves with butteras soon as they come out of the oven. It adds just the right amount of yumminess to the crust!

How to Store Whole Wheat Bread

Store this bread in an airtight container or bag to stay fresh.Keep it on the counter at room temperature and away from any appliances. Use it within 3-4 days of making it for maximum freshness.

In addition to storing your bread on the counter, you can alsostore it in the freezer for up to 3 months. I like to allow my bread to cool before putting it in a large ziploc bag to reduce the development of condensation.

When ready to enjoy your bread, throw it in the fridge and let it thaw. I like to store my thawed bread in the fridge for up to 4 days.

More Bread Recipes To Consider

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