100% Whole Wheat Sandwich Bread Recipe that rises like white!

I have searched for and tried MANY 100% whole wheat bread recipes.  I have ruined countless loaves, and wasted a lot of flour and money trying to make 100% whole wheat bread.  I have tried adding gluten, lemon juice, citric acid, soy lecithin and more to get nice-rising 100% whole wheat flour.  My family has eaten many a failed loaf.  Eventually, I gave up.  I accepted the “fact” that you cannot make 100% whole wheat flour that rises nicely without using strange ingredients and additives.  I settled for a recipe that was about 70% whole wheat and the rest white flour to make it rise.  The recipe never completely satisfied me though.  It was somewhat crumbly and just didn’t really cut it for a sandwich bread.

My mother-in-law came across a great recipe that made 2 loaves of bread, was made from 100% whole wheat flour, and it rose nicely.   I was very envious, but I didn’t want a 2 loaf recipe, I wanted an 8 loaf recipe.  And I didn’t think you could just straight out double (or quadruple) a bread recipe without using too much yeast/salt.  Since I couldn’t figure out how to double it, I started searching again for a good recipe.  I came across a recipe from Heavenly Homemakers that made 2 loaves, and called for soaking the flour first.  I was intrigued by all the good feedback she received and so I tried it.  I had to add significantly more water to the recipe but I was able to make it rise nicely.  My first success!

I contacted Heavenly Homemakers and she informed me that she had doubled it straight across with good success.  So I tried it and it worked beautifully.  I added some other good stuff like flax, hemp hearts and chia seed, and ended up with a recipe that works perfectly, every time.  I am still excited about it!  (Simple pleasures, you know!)  It makes 4 loaves, and I haven’t tried re-doubling it yet to make 8 but that is my next step.  I don’t want to be baking bread more than once a week.  ** I have now successfully TRIPLED the recipe!  15 loaves in one go!

Today my friend, who swears she has never been able to successfully make a yeast bread, white or otherwise, is visiting.  I had her make the recipe following my instructions.  The bread looks fabulous!

Here is the recipe:

100% Whole Wheat Sandwich Bread
Makes 4 loaves
  • 12 cups whole wheat flour, divided in 2
  • 1 1/2 cups seeds (optional) (ie. hemp, chia, flax, sunflower, sesame etc)
  • 4 1/2 tsp. yeast
  • 1/2 c. liquid honey plus 1 tbsp.
  • 6 tbsp. butter, melted, at room temperature
  • 2 tsp. salt
  • water (see below for amounts)

1.   Soak for 30 minutes or up to 2 hours:

  •       6 cups flour in 5 cups warm water (If you are using freshly ground flour cut back to 4 1/2 cups.)
  •       Up to 1 1/2 cups seeds (optional)
  •       Cover with damp tea towel

Flour/water mixture shouldn’t be watery.  Water should just mix into flour without any excess.
Make sure there is no dry flour.  Add by the tbsp. if needed.

2.   Start sponge (half hour before starting):

  •       in 1/2 c. warm water, gently mix 4 1/2 tsp. yeast and 1 tbsp. honey until just mixed. Set aside.  Do not over-mix.

Sponge should be visibly active: bubbles forming etc. before adding to recipe.

3.   Melt 6 tbsp. butter.  Cool to room temperature.

4.   After flour is soaked and sponge is bubbly add to soaked flour/seed mixture:

  •       melted butter at room temperature
  •       sponge (should be bubbly with yeast obviously active)
  •       If you are adding extra seeds or grains you may need to add up to 1 cup luke warm (not hot!) water ONLY as needed.
  •       1/2 cup liquid honey (not hot!)
  •       2 tsp. salt (sprinkled in)

5.   Mix/ knead in 5-6 cups flour to right consistency.  (Stir in until it is too hard to stir, then dump on lightly floured countertop and knead in.)  Dough should feel pliable and not dry. Sprinkle counter top with small amount of flour as needed to prevent from sticking to the counter.  Knead for 15 minutes.

6.   Place dough in large, greased bowl.  Cover with a damp tea towel.  Place in warm (not hot!) corner on counter top.  Allow to rise until double: up to 2 hours.


7.   Remove from bowl, punch down and kneed for 2 minutes.  Divide into 4 even sizes.

8.   Kneed each individual loaf.  Roll with a rolling pin and then roll up dough.  Pinch to make a loaf shape.  Place in greased loaf pan.  Repeat for all 4 loaves.  Cover loaves with damp tea towel.

9.   Allow to rise until double: up to 2 hours.

10. Bake at 350F for 40 minutes or until loaves are lightly browned and smell amazing :).

11.  Remove from oven and cool 10 minutes on wire rack.  Remove from loaf pans and cool completely on wire rack.  Brush tops with butter if desired.  It makes the loaf tops nice and soft.


  • Any ingredients added to a bread recipe should not be hotter than luke warm (drop some water on your wrist.  It should feel the same temperature as your wrist) or you may kill the active yeast culture.
  • Bread rising time depends on room temperature, air pressure, altitude etc.  I am located at sea level.
  • Yeast amounts in a bread recipe can vary based on altitude. Click here for an altitude adjustment chart.
  • You can add 3 whole eggs to the ingredients to make the loaf more moist/chewy.
  • Make sure your yeast expiry date hasn’t passed.  Yeast can be too old to work properly.
  • If you aren’t adding extra nuts or seeds then don’t add the extra 1 cup of water unless it feels too dry.
  • I now have TRIPLED this recipe with great success!  I can make 15 loaves at one go :D
  • Click here for a video tutorial on how to knead bread.

Please let me know how this recipe works for you!  Feel free to share the recipe, giving credit where it’s due :).  Enjoy!

This recipe has been linked to Frugally Sustainable’s Frugal Days, Sustainable Ways #22, Our Simple Lives: Simple Living Wednesday Link Up, Turning The Clock Back: What’s Cooking WednesdayThe Morris Tribe’s Homesteader Blog Carnival #3, Whole Foods Wednesday #56, Fresh Bread Fridays and The Real Food Forager’s Fat Tuesday.

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  1. Do you grind your own wheat? When I used pre-ground flour I always had the same problem. After I bought my wheat grinder I never had any more issues with the dough not rising enough. I use hard white wheat. Hard red wheat does not rise as well, but still better than store bought flour. For me, it was worth the investment of a wheat grinder. (Eventually, it will pay off because whole wheat is a lot cheaper per pound than flour.) I have been able to make every recipe for bread, rolls, pizza crust and so on using freshly ground hard white wheat. I have even used it in some cakes and cookies with a fairly good success rate!

    • What recipe do you use? I just bought a wheat grinder (nutrimill).

    • I grind my own flour and made this recipe (actually half a recipe). It came out great. On the second try I reduced the water a bit and I used more yeast because we live at a higher elevation, as well as added 2 eggs as suggested. Gave the bread a softer and moist texture.

    • Anonymous says:

      I have been making whole wheat bread all my life and i’m telling you that as per your instructions mixing six cups of whole wheat with five cups of water does not produce dough unless you are trying to make pan cake.

      • You didn’t read the instructions carefully. You are right. But that is only for the soaking period. Then you add another 6 cups.

        • Thanks for clarifying! I had made following this and believe that you could modify the instruction a little bit..

          Soak for 30 minutes or up to 2 hours:
          6 cups flour in 5 cups warm water (If you are using freshly ground flour cut back to 4 1/2 cups.)
          Up to 1 1/2 cups seeds (optional)
          Cover with damp tea towel

          Flour/water mixture ***will *** be watery.

        • Thanks for clarifying that step 1 will be watery like pan cake batter above! I had made following this and believe that step 1 could be modified a little bit..

          Soak for 30 minutes or up to 2 hours:
          6 cups flour in 5 cups warm water (If you are using freshly ground flour cut back to 4 1/2 cups.)
          Up to 1 1/2 cups seeds (optional)
          Cover with damp tea towel

          Flour/water mixture ***will *** be watery.

  2. Free Range Mama says:

    Becca I haven't yet but I can see myself heading that way in the near future! Thanks for your tips!

  3. I am very excited to try this as I also have pretty much given up on a nice, risen loaf with whole wheat! And do you mind updating if doubling this double recipe works? Thanks!!

  4. Free Range Mama says:

    Hi Mrs. Z! I will definitely update the post when I make 8 loaves from it! Thanks for your interest. Let me know how your bread turns out!

  5. The Cooking Actress says:

    That bread looks gorgeous! I'm so happy you kept at it and found a perfect recipe :)

  6. Raising Isabella says:

    I have got to try this recipe! I have a great whole wheat bread recipe, but lately it hasn't been rising like I want.

    I've chosen your blog to receive a Liebster award! Check it out!


    Keep up the good work!

  7. Sarah @ Natures Nurture says:

    That is some gorgeous looking bread! I've been looking for a 100% whole wheat recipe that doesn't use strange ingredients too (vital wheat gluten, anyone?) and I think I've found a winner :) Thanks, I'm pinning this!

  8. Free Range Mama says:

    Sarah thanks for pinning! I was also opposed to adding wheat gluten back in… might as well just use white flour in the first place! Let me know how it works for you.

  9. Can't wait to try this one! I haven't found a good 100% whole wheat recipe either, and just settled for doing about a 75% w.w. (sometimes I'm bad and use 50%!). But this looks delicious and seems tried and true. I will definitely be making it this week!! :)

  10. I am very excited to try this recipe. I am having a hard time finding a bread that pleases my son…fingers crossed that this is it!

  11. I Thought I Knew Mama says:

    Yum! I love trying bread recipes.

    Pinning and tweeting :-)

  12. Andrea Pires says:

    Hi! I would like to try this recipe as I’m not very good at making bread from whole-wheat flour. Do you use freshly home-ground flour, or store-bought ‘whole-wheat flour’? Thank you very much in advance!!!!

  13. I bookmarked this recipe a while ago, and am about to start it this evening. It looks beautiful! I’m just wondering what size loaf pan you use for this, the 8×4 or 9×5? I know you likely won’t get this message before I need to put them in the pans, but just for future reference I’d be interested to know. Thanks! :)

    • Hi Rosalyn! Hope I catch you before you start. The loaf pans I use are 8×4. With that size I can often sneak 5 smaller loaves out of the recipe. Enjoy! I just made some today too!

    • Please do! BTW I checked out your site. Looks great!

      • Thank you! And thanks for this bread recipe! It turned out great. I usually make bread one loaf at a time, so it was so nice to have one for breakfast this morning and three more for the freezer. I can’t believe how awesomely this recipe rises without any white flour. I was watching a movie and perhaps not checking it enough and so I have one mushroom-loaf, but the others are fantastic–and I think I could have put all of them in 9×5 pans and still had nice big loaves. I’ll definitely be making this one a regular recipe! :)

  14. Mary Jane says:

    I noticed that you don’t use instant yeast, wondering why or if you’ve tried to do it using it?
    I buy my WW flour in Canada when I’m up there, it’s processed differently. The border guards probably think I’m a nut when I bring 100 pounds of flour home. I wrap one bag of flour in a garbage bag and duct tape it shut, then throw into my freezer, no bugs for me thank you very much!
    I think I’m going to give this one a try today.

  15. Do you have any suggestions for making the loafs. I have been making our bread for awhile now and more times than not, I end up with a hole in the middle. It is getting a little frustrating! Thanks. Can’t wait to try this recipe. Looks great!

    • Maybe the hole is an air bubble? Sometimes the yeast can rise too fast, especially after it gets past the lip of the pan. That can be an indication of too much yeast. Or if you are rolling out the dough you might be somehow rolling an air bubble into it.
      Give this recipe a try and see what you think! Keep in mind that altitude affects how much yeast you need in a loaf. If your altitude is a lot higher than sea level you may have to alter how much yeast you need. Good luck! Let me know how it turns out!

  16. Tiffany says:

    We have been researching and trying we bread recipes and have eaten some dense loaves. The soaking seems to make real sense. Excited to see this one with such positive feedback. Also, happy to note there isn’t white flour. Cut the recipe down to make one loaf. As we are still experimenting. Looking like we’ll make a full batch soon! Thanks for posting this for us :-)

  17. Brittany says:

    Hi, I’m a beginner at making bread, never have done it before. Do you think this recipe is a good starter? Also, by soaking you just mean mixing the water and flour together and letting it sit? What is the best kind yeast and flour to use? The only store I have convenient to where I live is wal-mart so all my ingredients will probably be from there.

  18. WOW! What a fantastic recipe!
    Tried it yesterday- we made only 2 loaves and followed the recipe- it came out perfect!
    Next time will make 4 and freeze as it did take a long time to make :)

    Thanks for sharing your secrets with us! :)

    New Zealand

  19. I too tried many 100% whole wheat bread recipes trying to find one that works and this is the one that works awesome for me. The recipe makes 4 loaves that rise beautifully.
    100% Whole Wheat Bread

    . . . 100% wholesome!


    1 tsp honey
    1/2 cup lukewarm water
    2 tbsp dry active yeast
    3 1/2 cups warm water
    1/4 cup honey
    2 tbsp molasses
    1/2 cup vegetable oil
    2 egg, beaten
    2 tbsp lemon juice
    10 1/2 -11 1/2 cups Rogers 100% Whole Grain Whole Wheat Flour
    4 tsp. salt

    Dissolve 1 tsp. (5 mL) honey in 1/2 cup (125 mL) lukewarm water.

    Sprinkle yeast into water. Let stand 10 minutes, then stir well.

    Measure 3 1/2 cups (875 mL) warm water into a large bowl. Add 1/4 cup (50 mL) honey, molasses, vegetable oil, beaten eggs and lemon juice; mix well. Add yeast mixture and stir.

    Gradually add 5 cups (1250 mL) flour, beating vigorously after each addition. Let stand 15 – 20 minutes until mixture is very light and foamy.

    Add salt and remaining 5 1/2 to 6 1/2 cups of flour to make a soft, workable dough. Turn dough out onto lightly floured surface; knead 10 -15 minutes until dough is smooth and elastic.

    Form dough into a ball and place in greased bowl, turning once to grease the top. Cover and let rise 50 minutes or until doubled.

    Punch down and shape into 4 round balls. Cover and let rest 20 minutes. Form into loaves and place in greased 8 1/2″ x 4 1/2″ (1.5 L) loaf pans.

    Brush tops with oil. Cover and let rise 50 – 55 minutes. Bake in 375°F (190°C) oven for 30 – 40 minutes or until bread sounds hollow when tapped. Remove from pans and cool on wire rack.

    YIELD: 4 loaves.

  20. I just tried this with King Arthur’s “whole wheat white” flour. It turned out great! I really like their whole wheat white, its still 100% whole wheat but much finer than normal. I also added some quinioa which was great! I think that soaking stage helped that.

  21. This looks great! I’m hoping to make 2 loaves and buns with the rest….but I’m not sure if the buns should bake at a different temp and for how long. Do you have any tips when splitting the dough loaves/buns? Just soaking my flour now, very exciting!!

    Thank you,


  22. Have you ever tried kneading it in a kitchenaid mixer? Would you cut down the kneading time or still knead it for the 15 min?

    • Yes I have! It works well, but this recipe is too much for my machine. It was overheating and turning off. I’d cut the recipe in half (do 2 loaves) rather than 4. I now have a commercial sized dough mixer and I triple the recipe :) With the machine you don’t need to kneed it as long. I’d say half the time.

      • Virginia says:

        Hi….I have tried this recipe a few times and it is one of my faves! I have a quick question….I am making my bread in a kitchen aid mixer, but it does not form a “ball” or pull away from the sides and it remains really sticky. (I need to use a rubber spatula to get it out of the bowl? This is after adding the complete amount of flour) My instincts tell he not to add more flour, I don’t want it to be dry. Any suggestions?

  23. This is fantastic! Soft and moist. Thank you so much!

  24. Thanks for this recipe. Just made a half batch and baked it in my large (16″ x 4″) Pullman pan. Worked perfectly. My tween boys love the loaf.

  25. I’m just short of all the whole wheat flour I need. Would it work if I used half whole wheat and half whole wheat bread flour? Made this once before and it is delicious! Thank you for the recipe!!

  26. Have my first batch in the oven! I have not made bread in YEARS… and as yourself want to have a healthier life. We’re making changes. I’m so happy to have found a 100% whole wheat recipe. Love that it uses honey as the sugar source.

    We moved from city to country last year. We have about 2.75 acres with very few trees. However the soil was farmed previously so we’re working it with the square foot garden method. We canned for the first time this year! And we also added chickens this spring which we enjoy having. We are also trying to raise our own food. Each year we’re adding more trees bushes to help ourselves be sustainable. This year we’d really like to add the blueberry bushes and raspberry.

    Question: Is there a way to use honey in Jam rather than sugar.. if so would you share the recipe… freezer or canning method.

    btw.. bees in our next feature –next spring.. Thankfully there is a very active bee society over here who are very happy to share information and get people started.

    Looking forward to your updates


    (Oh we really do want goats but all in time! – need to build shelter and fenced in area first.)

    • I love meeting people like myself! Thanks for checking us out! You’ll love goats… :) Keep in touch!

    • Jan Derksen says:

      Patty, I made “Honey Strawberry Jam” this year, and it was wonderful!!! here’s the recipe:

      Honey Strawberry Jam

      6 cups chopped berries
      2 boxes powdered pectin
      1.5 cups honey
      2 tablespoons lemon juice

      -place mashed berries in large saucepan.
      -add pectin and stir with a wooden spoon.
      -place on burner on high heat and bring to a rolling boil.
      -stir and boil for 1 minute.
      -remove from heat and add honey and lemon juice, mix well.
      -return to heat and bring to a boil again, stirring occasionally.
      -boil 5 minutes, stirring constantly.
      -remove from heat, let stand 5 minutes, stirring occasionally.
      -ladle into hot jars, seal and process.

      • Jan,

        Thank you so much!!!! How awesome! Can’t wait for next harvest to make Strawberry Honey Jam.. has to be the best :)

  27. I noticed in your notes that you can add 3 whole eggs to make the bread more chewy/ moist. That is definitely what I’m looking for, and I am wondering at which point in the recipe to add them in. Thanks so much!

  28. Just wanted to say my first batch turned out great. Kids loved it with our homemade freezer Jam. We also use it for sandwiches.

    Working on my second Batch tonight. Going to play with it a little.
    Planning on taking 1/4 and blending some bananas, nuts, and cinnamon for a breakfast toast.. we’ll see how it turns out :)

  29. Anonymous says:

    My yeast didnt sponge nor froth nor anything :s The temperature of the water was right, I had the right amount of water and honey….why??????!!! :,(

  30. Thank you so much for the wonderful recipe :)
    I tried it & my bread comes fluffy & moist.
    I did add 3 cups flour more ,used 1/2 cup each oil +Gluten & only used 1 tbsp dates molasses.

  31. :) I had never baked bread before and this recipe worked perfectlly :) thank you very much I am very happy and everyone is impressed!

  32. Jan Jones says:

    I cannot believe this recipe! I have looked for so long for this exact recipe because it has all my criteria:
    no weird added ingredients (like lecithin or gluten)
    simple ingredients we usually have on hand (sometimes I don’t have eggs, so no worries)
    don’t have to wait forever between soaking and baking (last recipe had to refrigerate overnight)
    makes more than one loaf (4 is a lot, but I see some people halved the recipe)
    rises like a champ
    Also, what size are the pans you use? Mine are 9×5, and I fear I may have to switch to 8×4 or use more dough per pan and make less loaves, with some left over for rolls or something.
    uses whole wheat flour

    • I think that if you use 8×4 you will made 5 loaves. I think you could probably make 4 loaves with the 9×5 ones. I use 8×4 and often get more but smaller loaves.
      I have halved the recipe with no trouble at all. I have also tripled it with no trouble!
      I hear you on the weird ingredients. Good luck!

  33. I can not wait to try this recipe, it is what I have been looking for. Do you think olive oil would work in place of the butter?

  34. I am so happy with this recipe. I am wondering how you store it in the freezer? Do you wrap it, put it in a gallon zip lock and suck out the air? Just want to preserve it the best way. Also, do you then just pull it out and let it thaw on the counter?

    My biggest issue with making my own bread is getting nice even slices that aren’t too thick! Any suggestions from anyone would be great!

    • I buy bread bags and use twist ties. I order them in through a store but you can use zip locks and squeeze the excess air out. Open the bag and allow to thaw on the counter. If you thaw it with the bag closed it gets too wet.

      We get the nice even slices with a meat slicer I bought at Value Village! I LOVE the slicer. It has a serrated blade and slices the bread beautifully.

  35. Jan Derksen says:

    oh, I can’t wait to try this!!! I’ve been looking for a good, 100% WW bread recipe for AGES!!! and, like you and others, one with no weird ingredients…this seems perfect!!! LOL…I’ve just gotta finish up canning another 100 pounds of tomatoes before I can fit in a baking day, but now I’ve got something to look forward to!!!

  36. KnitChickJen says:

    This recipe initially seemed like a whole lot of work, but as I am ready to put it in the oven I am amazed at the texture already. I am so excited. I have been dying to quit buying bread at the grocery store, and my sandwich eaters are quite picky about their bread. I cut the recipe in half and added some vital wheat gluten. Next time I will just make 4 loaves of bread. I bet someone here will trade fresh eggs for fresh bread.

  37. I had the ingredients on hand and decided to halve the recipe and make this tonight. I used chia, pumpkin, sunflower, and sesame seeds. I also used extra-virgin olive oil instead of butter.

    The dough was very sticky so I had to throw in a bunch of extra flour while the KitchenAid was doing the work. Hopefully I didn’t mess it up.

    Right now it’s rising in the bowl… can’t wait to throw it in the oven! I have 2 glass loaf pans and one metal. I am going to try to get them into just the glass because I see that’s what you’ve used. I fear that the metal one will bake the outside too quickly, but we’ll see if I end up having to use it.

    Thanks for this recipe… Homemade bread tastes so much better than buying it in a plastic bag at the store!

    • So far… so good. The bread is in the oven. Rose quite nicely both times. Made 2 loaves, put them in glass pans greased with olive oil. I just hope they don’t stick to the pans when I try to remove them. I also did use a little bit of vital wheat gluten, but that’s simply because I already had it in the house and I really NEED this bread to work for sandwiches tomorrow. I admittedly am a weird person, but I don’t find it to be a “weird” ingredient!

    • Sounds great! I know it will taste fantastic :)

  38. Just wanted you to thank you for this fantastic recipe and easy to understand directions. I’ve made at least 6 loaves with your fantastic recipe and it’s now my go-to recipe. My family loves it, and thanks to you, I’m no longer buying bread! Thanks again!
    -Dawn, recent homemade bread convert

  39. I am absolutely going to try this. How can I not with all the comments here that say it works out so well. I am on a quest to stop eating processed foods and eat healthy whole foods. I have not made bread in a long time, I don’t think ever by hand. I used a bread machine, and last week I dug that out and made a loaf for the first time in a long time. But now…..got to try this. Thanks for sharing it.

  40. I am an old hand at making bread and always add hemp for extra protein and chia for extra fiber. I grind my own heirloom wheat (Turkey) and am always looking for new recipes so I gave this a shot. Rose beautifully and has a decent crumb – you can spread butter on it without it falling apart. But…it tasted like there was not enough salt in it. Anyone try adding more or has anyone else noticed that?

  41. Have you tried making buns from this recipe? How long would the cooking time be? I am really eager to try this. My grandsons take their lunch to school and seem to prefer buns which hold together better than bread.

  42. I made this with a couple substitutions/ additions. Moleasses instead of honey, 1/2 cup Whey and 1/2 cup water instead of 1 cup water, 1/2 cup flaxseed meal, 6 tablespoons of Vital Wheat gluten. I am amazed at how well this recipe works. This is our go-to bread. I am going to try and freeze 2 of the loaves for next week.

  43. Again, WOW. Just had a slice and it is the best homemade wheat bread ever! My family and friends thank you. (It is worthy of the good homemade vanilla plum jam). :)

  44. Vicki Chism says:

    I love this recipe, though I haven’t tried it yet. What would you do differently if you were making dinner rolls from this recipe. I wanted to make some healthy bread for Thanksgiving. Thank you.

  45. Laurynbeth says:

    I halved the recipe, because four loaves is just too much for me, and the dough was VERY sticky while kneading. I had to add a bit more flour, but I left it on the sticky side. It’s currently rising in the oven. Hopefully it turns out okay! Thanks so much for posing this, I have been looking for an 100% whole wheat loaf recipe for a while, not too popular, lol.

    • There was a transition period for my kids. If you persevere though, they will adjust and like it better than store-bought bread. White bread will become a treat to them :). If I don’t add the highest amount of grains etc, then my dough is a bit sticky too. I add extra flour to get the right consistancy. Hope it works well for yoU!

  46. well as the old saying goes….”to waist or to waste”…..mine went to waste =( guess I should have read a little more clearly (which I thought I did after reading and rereading the instructions and browsing the comments. I should have known that 5 cups of water to soak in was way to much, missed the meaning of “add by tbsp” =\ So now I have 14 cups (because I added more to see if it would help) of freshly ground slime =( and unless I can come up with a quick solution it is going to waste!

    So my question is ……how much water do you actually use to soak the wheat in? And have you tried soaking over night? (I have read that is suppose to be better for health)

    well thank you for a hopefully great recipe, since I think I am will to try again. And I was sooooo excited to surprise my hubby with home made bread (which is his “love language”)

    • You soak 6 cups of flour in 5 cups of water. The rest of the water goes in when the sponge/honey/butter etc goes together. I haven’t tried it yet but I don’t see why you couldn’t leave it to soak overnight. I also have heard that it helps release enzymes by soaking.

      Ack! I don’t know if you can salvage the extra water/flour or not. You could try doubling the other ingredients… I think you might just have to take it as a loss. For what it is worth, I have wasted a LOT of flour trying different recipes! Once you get this one right, I think you’ll be happy. So sorry if my directions misled you. Any more questions just ask.

      • to update you….I ended up throwing a towel over it and after it doubled I cut it into four pieces and shaped them without rolling them out (using white flour, since it was very sticky) and put them into the pans, and eventually baked them. They did fall when put into the oven, but in the end my family loved the bread. So it wasn’t a loss at all =) I am planning on trying it again, only with less water to start. I will let you know if I soak it over night.

  47. My dough was very wet. It has been lately. I do not know what is going on but I don’t want to add so much flour that I get dense crumbly bread. How much will it effect the end produt if I cut back on the water? do you ever have this problem? Will it still cook properly if it is more spooned into the pans? It is that wet. please help!! I am so excited about this recipe it is just what I have been looking for.

    • All flour is different and has different absorption rates. If you aren’t adding extra grains you’ll have to cut back on the water or add extra flour. I’d try cutting back a 1/4 cup at a time to the second amount of water and see how that works. Good luck!

    • I had to reply to you cuz I was having the same problem (using king arthur’s). I usually make 1.5 lb loaf, which is about 3cups flour and 1 cup water . . . except, NEVER 1 cup ! I have to use a little less than 3/4 cup liquids ! For some weird reason, I have to use less liquids. I guess every flour is slightly different and you just have to adjust. Now, whatever flour I use, I start with less liquids and add more 1 TBSP at a time during the kneading cycle (I use my bread machine to knead). When I use the sponge method, I have to use LESS water ! I know, crazy, eh? !

      • Thanks!! Good advice. With this recipe I find that if I don’t add a long of seeds and grains then I don’t need nearly as much liquid. Your advice it good… don’t add the second amount of water until you need it, and then only by the tbsp.

  48. Free Range Mama : Your bread looks gorgeous and so yummy and high ! It truly does rise high like white bread ! Question: I wanted to make one 9×5 loaf. If I reduce the flour to 3 and the liquids as well, can you please tell me if you know, how much yeast would I use and how much of it should I let sponge first. I am guess about half of the flour, so 1.5 cup flour but how much of the liquid? Also, you say dont overmix the honey and yeast and water. Why is this? Just curious? I usually whisk the heck out of mine LOL ! Cheers :-)

    • You know what, I was told not to overwhisk the yeast in the past, but I have done it a few times, once because the honey wasn’t liquid enough and I had to get it mixed well. The end result was the same so no big deal. Now, I don’t think it makes much of a difference. I have halved (2-3 loaves) and I have quadrupled this recipe and made 16 loaves (!! I have a commercial dough mixer). When I did, I halved everything or quadrupled everything. That’s about all I can say. ALso, if you aren’t adding a lot of grains or seeds, you probably won’t need as much water so don’t add the second amount until you actually need it, then add it by the Tbsp. The amount in the sponge and the amount in the soaked flour remains the same. Good luck!

  49. I have been baking bread for 12 years. For two years now, I have been on a mission to find a 100 % whole wheat bread recipe that my family would love. Many (very many!) failed attempts had me concluding it was impossible to achieve satisfactory results with 100 % whole wheat. And then, I found your Website and this AMAZING recipe. WOW. I’m still not over the results ! Thank you so very much for having shared it ! I’m now on to exploring your Website thoroughly ! :)

  50. I am curious about mixing a 1/2 recipe of the dough in my bread machine on the dough cycle and then putting into pans in the oven. Has anyone else done this?

  51. Wondering how you keep your bread fresh all week? And do you use a slicer to slice it, or just a knife (whenever I make sandwich bread and slice it myself we end up with huge chunks or paper thin slices. I’m really horrible at it!)?

    • Hi! I freeze my bread the day it is made, in plastic bags. Except for the loaf I am currently using. I use a slicer (I found a secondhand deli slicerat a thrift store). But I used to use a bread knife! The trick is to have a good breead knife with a fine serrate (rather than the rough ones) and position yourself directly over top of the loaf so you can see both sides and the top at once. Good luck!

  52. Well, I overproofed them (a common mistake with me), but they do taste delicious! It’s the softest 100% whole wheat bread I’ve ever made! I think next time I’ll make a half batch, though, because this was just a little too much for my stand mixer to handle all at once. Also, if you’re proofing in a warm oven (about 80-85 degrees), it doesn’t take anywhere near two hours to rise! I think the first time it rose in about 45 minutes, and of course the second time I overproofed, so who knows how long it would really take? xD

    • And I juuuuust realized why it seemed like such a moist dough. I added the cup of water even though I didn’t have any seeds in it. Oops. That may have had something to do with the way it proofed. Well, better luck next time! I am definitely going to try this recipe again next week!

  53. I just took the bread out of the oven! The house smells wonderful and the bread looks amazing!! I forgot to add the salt to mixture I hope this wont affect the taste or the bread…. This is only the second time making bread ever and so far so good (haven’t tried the bread yet so I best not toot my own horn yet!!) I also didn’t cook for full 40 mins as the tops of my bread were brown after 30mins hope they are done inside.

  54. Peaceful greetings! I just made this recipe and I know I must have done something wrong. Just realizing you don’t need to add extra cup water. My mix was way to wet and never got to add enough flour. I used fresh ground flour. Also, what happens when you “over mix” the yeast, water, and honey? The yeast is supposed to be dissolved, right? Do you think it makes a difference using fresh ground wheat? Thanks! Peace.

    • I don’t think anything major will happen if you over mix the yeast mixture. The yeast is supposed to dissolve, yes. I would guess that you would need less water with freshly ground flour because it probably contains more moisture, being freshly ground. Sorry if it wasn’t clear in the recipe. The extra cup of water should be added as needed, rather than all at once. HOpe you try it again!

  55. Thanks for your quick response. I will try again. I love your recipe because it is so simple and doing the yeast the way you did ensures it will work. I am learning how to work with my freshly ground flour. I’ll let you know how it turns out. Peace

  56. Ileana Christian says:

    I have been trying to make 100% WW Bread with no luck and then I found your recipe. What would happen if instead of kneading the dough for 15 minutes, I would continue for forty five minutes?

    • Ileana Christian says:

      A friend of mine suggested to knead the dough a lot longer in order for it to become really stretchy…what do you think?

      • Ileana Christian says:

        I followed your recipe however since I am a beginner I kneaded the dough a bit longer, close to half an hour…. it turned out absolutely radiantly fantastic wow…..I’m so HAPPY!! for the first time I can say to all the people that told me it was not possible to bake a high top Whole Wheat Bread….only very dense bread would turn out of such crazy mix of only WW…but now I can tell them …they were all wrong! and enjoy a beautiful Whole Wheat bread Thank you!!!

  57. I just started this recipe for the first time, and I’m already confused in the first step. I’ve reduced the recipe by 4 – to make one loaf, so I mixed 1.5 c. flour, 1/3 c. seeds, and 1.25 c. warm water, and it didn’t look at all like the picture.

    The recipe says “Flour/water mixture shouldn’t be watery.” But mine was so wet it had no body at all – to get it to look more like the picture, I had to mix in about another cup of flour, so I only have about 3/4 c. flour (of a total 2.75 c.) left for the rest of the recipe. I’m using Stone Buhr whole wheat flour.

    When I add up all the flour and all the water in the recipe, the water/flour ratio is over 50%. That is comparable to a very wet no-knead bread.

    Please help – am I missing something?

    • I see my total flour should be 3 cups for 1 loaf, so I’ve used about 2 1/4 c. in the first step instead of 1 1/2 c. It still is very wet. Thanks for any suggestions.

    • I am looking at your measurements for dividing by 4 and they seem right. The only thing I can think of is that your flour is different than the one I use. Did you try adding extra flour? What happened? I have never divided the recipe by 4 before but have divided it by 2. I don’t really know what else to say… this recipe works for me with the ingredients I use, time and again! And has worked for a number of others. If you are going to try it again try cutting back on the amount of water so that the soaked mixture looks like the picture. THen just add water as needed when you combine your other ingredients. Were you able to salvage your loaf at all or was it just too wet? Sorry it didn’t turn out for you…

      • I use PC organic whole wheat and I find I need half the water listed. I think it really depends on the flour.

  58. I did a half recipe today and made 1 loaf and hot dog buns. The bread turned out amazing. It taste more like a country farm white loaf instead of a dense whole wheat loaf (which is what I pay a lot of money for a our local homemade bread store that does not even taste very good or the disasters I’ve created since I have stopped buying store bread!) The bread has a nice soft texture with lots of air bubbles. I found this recipe very easy to follow and yielded the results I was looking for. I did use white whole wheat and a stand mixer. No extras and only about 1/4 cup of extra warm water. I liked the honey taste and would like to add even more next time. My loaf kinda fell in the middle and I’m unsure why. I’m sure with more practice I can perfect it and cut down on prep time. Thank you so much for the recipe and I will continue to make this bread for my family every couple weeks and store in the freezer. We loved it!

  59. Pauline May says:

    When you say pliable, does that mean still sticky? I added the 1 cup of water because I added seeds, plus the 3 eggs: I’ve added the 6 cups of flour plus another 2 cups because the dough is still very sticky. I ground fresh wheat to make this and it smells delicious but the sticky dough is making me wonder if this is right. Please Help Me, I love this recipe and want it to work out.

    • I would add a bit more flour to it if it is still sticky. It shoudl be only slightly sticky. If it is sticky enough to stick to your counter, then add some more flour, bit by bit until it will kneed nicely. Next time you make it add just 1/2 c. extra flour and see how that goes. Good luck!

      • Pauline May says:

        Regardless of all the water content, adding flour worked, it turned out beautiful and fluffy….the taste is great and now that I have a much better idea of the consistancy, this is the best recipe EVER! So easy to follow and my husband likes it. Adding those 3 eggs really made a wonderful batch of bread, the SMELL is HEAVENLY!

  60. I have been on a quest for the ‘perfect’ loaf of bread – not only for my family, but also something that I would be happy with enough to offer it for sale. I have tried several recipes, some being very similar to this one. I have soaked the flour just as with this one and have also tried a sponge with the flour, water, honey and yeast all combined. Either way, proportions have been similar – roughly 3 c flour per loaf, give or take. My problem is that, even using 8×4 pans, I’m not getting a nice high rise over the top of the pan. The only difference I can see is that I am using instant active yeast. And, as far as I know, the only difference from regular yeast is that it does not need to be proofed.

    Anyone have any thoughts?

  61. Prairiegirl says:

    Made this today (I love baking during snow storms!) It turned out wonderfully! Best bread EVER!!! Thanks so much for sharing this recipe!

  62. Ileana Christian says:

    Hello again…I’m still baking bread but something happens to my loaves….they go into the oven big, tall and beautiful but inside the oven while baking they somehow deflate or partly deflate….why? what is happening with the big and beautiful high tops that flatten?

    thanks Ile

  63. Stephanie says:

    Thank you! I have made loaf after loaf of bread from recipe after recipe. None of them have ever even made it to the family taste test because I didn’t think they were very good. I love this bread! It actually tastes like bread! 1 1/2 years trying to find a homemade bread recipe. Geez. This will be my go to recipe! Thanks again!

  64. Hi there! This recipe is baking as we speak and it smells amazingggg! I have long searched for a whole wheat bread recipe that wasn’t dense and tasteless. I’m hoping this is it, fingers crossed! Anyway, the first rise went great. After that I shaped it into two loaves (I cut the recipe in half.) The 2nd rise seemed to be going well. Then at around an hour and a half I opened the oven and noticed that the dough was starting to deflate! I always let my bread rise in a warmed oven because my house is cold, I live in Maine! What could I have done wrong? I ended up baking one and punching down the other and freezing it. Could it have possibly been my dogs running around the kitchen? I remember when I was young my mother would make us play outside any time she was baking something that needed to rise (cheesecake/bread) because she said the vibrations of us running around would make the thing go flat!

    • I don’t think it would have been the dogs. There is a chance you need to cut back on the yeast by a 1/4 tsp or so. Rising then falling can be a symptom of too much yeast. Next time, try cutting back just a bit on the yeast. Also, I have never used my oven to rise the bread so if that is influencing it at all (ie. it is rising too fast) then I can’t really comment on that part. Good luck!

      • Thanks! When I use the oven I only put it on the warm setting then turn it off once it is heated. I never put the rising dough in the oven when it’s on. I do this because my house usually runs around 55-60 degrees and find that it just won’t rise well unless I have a warm place to put it. I will try less yeast next time for sure.

        • I place them ontop of the stove and turn the fan’s light on. You’d be surprised how warm it is under there. Works great.

  65. How could this recipe be changed so that it can be made in a bread machine?

  66. Nice looking bread. Is it ok to replace honey with sugar?

  67. Finally a good soft bread WITHOUT the addition of wheat gluten! I am dying to try this but wanted to make only 1 loaf. Do you think I can just divide all ingredients by 4 ? What about the yeast though? Thanks for sharing the recipe!

  68. Thanks very much for the recipe. Just made 1 loaf 9×5 by dividing the ingredients by4(except water, salt and sugar) It came out well. But when I sliced it, I got more crumbs than my whole wheat all purpose flour combination bread. Is it because it is not baked enough(I baked for about42 minutes). Also, if I want to add raisins when should I add it?
    Thanks again.

  69. I added the water by tb spoon since I thought that way I won’t add more water than necessary. Is it ok to add raisins with the seeds?

  70. I made this last week and my whole family loved it (including my 2- and 4-year-old boys)! I made it with chia seeds. I’m going to try it again tomorrow without seeds just to compare. I have been searching for a whole wheat bread recipe that really tastes good. I think I can stop searching! Thank you!!!!

  71. I just wanted to let you know that this recipe is amazing! Thank you for the explanations in the directions as well. I have never made a bread besides a no-knead bread and I am in the process of getting my family towards clean eating so I wanted to make my own breads. This is perfect and rose wonderfully. I used all white whole wheat and cut the measurements to make only 1 loaf with no problem as a test. I will be making the whole 4 loafs next time for sure!

  72. By far the best bread I’ve ever had. I was a bit skeptical about the “rises like white” because everybody says that and it never does… so I tried it just now and… WHOA!!!! AMAZING. I followed the recipe step by step, I added chia seeds, sunflower seeds, flax seeds, phylum husks and sesame seeds. Came out perfect! I will be using this recipe from now on.

  73. I have made this bread about 3 times now. I love it with one exception, its somewhat crumbly. When I toast it or cut it too thin it crumbles apart. It seems moist enough but has a more cake like feel and appearance. Am I kneeding it too much, not enough, what am I doing wrong? Id like it to be more elastic and chewy. I will add eggs next time as you suggested for a more chewy bread. Is there anything I can do to get a better bread like loaf?

  74. I grind my own flour just before baking, makes for nutritious but heavier breads. I am so thankful I came across your bread recipe. I tried it with the home ground flour and it turned out great. I changed the amount of yeast to 6 tsp and I added the eggs. I also substituted some of the wheat flour by Kamut flour and Spelt flour (1 cup each). Second time around I reduced the amount of water and the bread turned out great. Very nice and soft and juicy. Thanks again.

  75. Helen M says:

    I’m new to making bread, any kind of bread, but want to try this 100% whole wheat. I’ve been reading where people grind their own wheat. That sounds very interesting and I’m wondering where you get the wheat to grind? And the grinder, where is that bought? I love all of your comments. I’m going to try this bread soon. I don’t really have the need for 4 loaves so in freezing the bread, can I freeze the dough or do I have to bake it first?

    • Some people have luck freezing dough but I have never tried it with bread. I bake my bread, slice it, and freeze it so I have extra in the freezer. I don’t have a grinder.. yet… I just use organic whole wheat flour. Good lucK!

    • Hi Helen,
      I used this recipe as a starting point and have tweaked it a bit, but it works great. I do grind my own flour at home so I thought I’d chime in.
      I use organic, non-GMO, wheat berries that I found on Amazon of all places. Just look for Great River organic milling wheat. It’s like $30 for a 25lb bag (if you have Amazon prime it ships for free even.)
      I chose the Nutrimil from L’Equip. I bought mine from http://www.pleasanthillgrain.com.
      I would HIGHLY recommend home grinding. Even the best store bought stuff doesn’t compare to freshly ground flour and you get all the nutrition (wheat berries start losing their nutritional value as soon as 1-2 days after being ground/cracked.) Worth the investment and that machine does my 7 cups of flour in about 1 minute or less.

  76. Jessica says:

    If I wanted to freeze dough for 2 of the loaves, would I freeze it before/after the first rise?

  77. Great recipe! Turned out perfect the first time! I cut the cooking short about 5 minutes as I used dark pans. Subbed olive oil for butter, as I was almost out of butter. Will make again!

  78. I have just just kneaded my first batch of this bread, I have about 2 cups of flour left over is that ok? It’s now set aside for 2 hours to rise. Was wondering if I was to put raisins and cinnamon in the bread when would do that. I was wanting three loafs of just wheat and one with the raisins and cinnamon.

  79. Hi,
    I have instant yeast ; do I use 4 1/2 tsp for 4 loaves and follow the same procedure ?

    • I have never used instant yeast. Anyone else?

      • Hi ,
        Tried the recipe with instant yeast and followed the same procedure .
        Thank you for a delicious loaf of bread !
        It rose well , more than doubled , but sank a wee bit while baking .
        Thank you for a well explained good recipe .
        This is certainly my regular loaf of bread .

  80. I’m trying this for the first time today. I’ll let you know how it turns out. On the soaking flour step (1) I seemed to have very runny mix. The flour didn’t seem to take much of the water. I’m used to Canadian WW flour and I’ve not found something similar in Texas. What flour do the Southerners use? There is lots of great bread around so there must be good flour. And, no, I’m not going to ground my own at this time. Any suggestions for a good store bought WW flour? I have others that are interested on this topic too. We are currently missing our Canadian flour, and not having any success with our tried and true recipes. Thanks.

    • I think you can go with your gut. If it feels too wet, then when you combine everything, add a bit of extra flour. How did it turn out? Sorry I have no experience with American flour… I am Canadian too.

  81. Thanks for this recipe! With a little trial and error and several batches out of the way this basic recipe works for me. I did tweak it a little. I found my fresh ground flour behaved differently and the pictures looked different, but the end result is great! The secret really is the soaking and also making the sponge before hand. I’ve been doing some research into grain soaking and have found it is common to use an acidic medium such as vinegar (white or ACV), or whey, and even soaking for 12-24 hours. Tonight I’ll be attempting this your basic process here but having soaked the fresh ground flour with 1 tbp of apple cider vinegar and having soaked it for 24 hours. It could be a complete, horrible fail…haha. We will see. Thanks again for the idea and inspiration!

  82. Megan Stevens says:

    Can this be done in a bread maker?

  83. Could a cup or two of rolled oats be substituted 1 for 1, for the whole wheat flour, and if so what other adjustments might have to be made?

    Also. when adding seeds such as wheat-berry or faro should those type seeds be pre-soaked separately before adding with the wheat flour for the 30 min to 2 hour soaking in water, to more thoroughly soften the seeds?

    Thank you for your willingness to help and share.

    • Yes you can sub the rolled oats for a cup or so of flour. It will absorb a different amount of water than the flour would so you may have to go by feel. As far as the wheat berries or faro go, I am not sure since I have never used those before. It wouldn’t hurt any of it to soak it over night, even the flour. Let me know how it goes!

  84. Viviane Jalmusny says:

    Could it be adapted for just one loaf?

  85. Michelle Miranda says:

    I think if you just divide the ingredients by 4, you'll get a single loaf recipe (instead of 12 c of flour, it would be 3)

  86. Michelle Miranda says:

    I am going to try it today :)

  87. Terra Saurs Goheen says:

    I have made this recipe twice and it has turned out perfect! I no longer buy bread at the store and the family loves it. Our favorite treat is toasted bread ith butter! Thank you for this recipe!

  88. Sherrie Frantz Miller says:

    I'm going to try this tomorrow. Thanks!

  89. Thank you! Thank you! Thank you! I have tried your recipe twice (once substituting olive oil for the butter) with great success. This is the best 100% whole grain recipe I’ve tried hands down! My family was getting pretty tired of being force fed the dry bricks resulting from many of the other recipes I’ve tried. You have made my 4 kiddos and one skeptical husband very happy. Can’t wait to explore the rest of your blog…

  90. Does this recipe freeze well.I want to make up bread dough to store in the freezer until Im ready to bake it.

  91. This bread is fabulous and delicious! I made it, being completely afraid to use a yeast recipe my whole life, and it was easy-peasy! I made it and am excited to make it again and again. My kids and husband love it, too! Thank you for such a great recipe!!

  92. Terry Wolf says:

    I only want to make ONE loaf.. :-( Help….

    • I have divided it in half with no trouble. Give it a try for making one loaf! I haven’t done it, and you might want to adjust the water/flour ratio a bit so that the dough feels right. Let me know if you have success with one loaf!

  93. What brand of Whole Wheat Flour did you use…(I’m assuming it was NOT Gold Medal!)

    • I can’t tell if you are asking me this question or someone else :) I use certified organic flour from a Canadian source. No it is not Gold Medal :)

      • Thank you for your reply, FRM.
        Maybe Whole Foods sells 100% whole grain flour in Southern California.
        (I’d like to try your recipe since I’m tired of 100% whole wheat BRICKS !!!)

        What brand of Whole Wheat Flour did you use…(I’m assuming it was NOT Gold Medal!)

  94. Heather Medina says:

    Yay I found your website! I love love love this recipe! My phone broke and I just had it on my phone and not written down anywhere! Ahh! I haven’t made it for several months (not since I had the baby anyway) so I couldn’t remember how to make it. :) It’s a big hit around our house, I make it with dried cranberries and sunflower seeds. Thanks so much for such a yummy recipe!

  95. If you are tripling this recipe that makes 4 loaves, wouldn't you get 12 loaves and not 15? Are you baking all at once? Or how do you handle all the extra dough? Just made this recipe (4 loaves) for the first time today. It is in the oven :) if it turns out great, I am interested in tripling it, we have 6 kids.

    • It makes 12 to 15 loaves, depending on loaf size. I have made it by hand and have 2 very large (commercial) stainless steel bowls that I use. You can also use the old fashioned bread pans for large amounts. I now have a commercial dough mixer which makes up to 16 loaves at a time LOL! I slice the loaves with a deli-style meat slicer I picked up at a thrift store with a serrated edge, and then I bag and freeze them :)

  96. can i ask what brand of yeast do you use and what type if wheat. ? thanks!

    • I order the yeast and the hard red wheat berries (for grinding into flour) bulk so I don’t know what company actually supplies them. I do know that the wheat berries are Canadian-grown, and certified organic.

  97. Would you mind sharing what brand of yeast you use and what kind of wheat (hard,soft,white,red)…Thank you so much ! can’t wait to make it as soon as I get your response.

  98. Sorry I didn’t see you already responded. Would you mind sharing the webpage where you order from? Thanks for telling me they are red hard berries !

  99. Or the store where you buy them I can try to figure out the brand :)

  100. This recipe is awesome! I’m not a bread baker but the price of 100% whole wheat bread is at almost $5 a loaf where I live in the Bahamas so I decided to try baking my own. I’ve attempted several times over the years and never got a beautiful loaf like I wanted. I finally gave up until I read some reviews and saw pics on this recipe. I halved this recipe and they came out beautifully! I’m so glad I tried this. My husband and little ones ate the 1st loaf as soon as it came out of the oven.

  101. I used half King Arthur Whole Wheat and half King Arthur White Whole Wheat and added vital wheat gluten. I halved the recipe, and other than that I followed this recipe exactly. For seeds I used 1/4c flax seed 1/4c oats and 1/4 cup oat bran. I brushed the loaves with egg wash and rolled them in oats before their second rise. I will NEVER use another 100% whole wheat bread recipe again. This is PERFECT. I'm so proud of it, I want to bake loaves for everybody I know haha!

  102. Just curious…has anyone tried this in a bread machine yet? If so, how did it turn out?

  103. THANK YOU so much for linking this recipe up to Fresh Bread Friday! I LOVE baking bread (obviously….lol) and I cannot wait to test this recipe out. I bake all of our bread, so a good, light loaf is something I always have my eye out for. I hope you come on over and link up more of your wonderful recipes!

  104. Mary Jo Boyd says:

    So I did it! I actually made homemade bread that turned out amazing! Here is a link to my blog post detailing my adventure! Thanks so much for the recipe. http://faithfulfarmgirls.wordpress.com/

  105. Kimberly Luther says:

    I made this bread last week, and it is the best whole wheat bread recipe ever! Four loaves was a. Little much for our family, so I gave a loaf to our neighbor, put one in the freezer, made rolls with a part of it, and ate on one loaf for a week. The bread stayed together and was moist until the last slice. Thank you for this recipe. After trying many, this is the one I'm staying with.

  106. John Clulow says:

    I have followed this recipe twice using home-ground hard white and then hard red wheat berries, and it has worked out amazingly each time. This person has found the secret to making great loaves from 100% home ground wheat flour. Thank you so much. This is our base formualtion going forward.

    One minor point is that the site they referenced had an error in the recipe; you cannot add huge amounts of sugar to your yeast proof liquid or you will totally retard yeast development. This recipe got it right; 1/2 cup water to 1T honey, not 1/4 cup water to 1/3 cup honey. The latter does not work

  107. I have to send my compliments ! This is such an awesome bread recipe ! I have made it several times since i discovered it and it is definately a NO FAIL recipe. You cant go wrong with this one ! 4 loaves at one time is a bit much so i simply cut the recipe in half and make 2 perfect loaves everytime. I hope everyone reads this because i discovered a simple modification which makes the bread so moist ….no dry bread here :) Simply cut the recipe in half and add 4 eggs, 2 teaspoons grey sea salt and a half cup of Organic heat germ….why? because wheat germ is the healthiest part of the wheat berry so its good for you and tastes delicious (a bit like crushed walnuts). Then….. here’s the simple trick …. drum roll please? Bake the loaves on 350 for 30 minutes exactly ! 40 minutes is too long! That last 10 minutes is drying your bread. Try it and you will love the results. Trial and error…I’ve figured it out. Oh and by the way, I use Organic 7 grain flour purchased on Amazon , 25ib sack for 27.00 . Its healthier to use a 7 grain flour which has barely, rye, whole wheat, etc…. blended together, than it is to have just whole wheat. Brush the top with egg white and sprinkle on the sesame seeds. Its so beautiful and moist ! Im so thrilled with this recipe. I cant thank you enough. No more bricks for me :)

  108. Deb2blessed says:

    Hi~ help… we ground our red winter wheat. Followed the directions carefully. I did use molasses instead of honey (out of honey). My house was cool today- 70 degrees– so proofed in a warmed, but not on…oven. First proof in large bowl did wonderful…doubled nicely. The second proofing in the pans, I also did in a warm oven for 2 hours but it did not rise to double. I went ahead and baked it then. The bread tasted good but very dense of course because it didn’t rise as it should have. My dough at each stage looked way to watery. We added extra flour to the initial stirring and when kneeding I used additional flour because the dough was SO sticky. I also substituted 1 cup of ground oats for a cup of flour. Maybe that did it… ugh! I will try again tomorrow! Thanks…

    • Next time you make it cut back significantly on your liquid, and try it first without oat flour to see how it reacts. Freshly ground flour is much more moist than bagged flour. If you dough is too wet it won’t rise properly. Add extra flour as needed. Good lucK!

  109. Like so many before me, my bread was very dense and hardly rose. Trying your receipt made all the difference in the world. Thank you ever so much.
    I do have a small problem though, the upper portion of the slice is light and airy. But, the lower portion, about 1.5″ is much more dense. I use Knight Whole Wheat Flour and added 3/4 cup of Egg Beaters instead of the whole eggs because of the Cholesterol issue. Instead of making the receipt as presented, I’ll cut it in half until I get the loaves just the way I want. When I split that halved receipt into 2 equal parts, the loaves sort of came over the pan sides a bit. Now, instead of 2 equal parts, I cut the halved receipt into 3 equal parts and put each part in a Pyrex loaf pan. I get it equal by weight. Now I don’t get the loaves coming over the sides of the pan. The Egg Beaters seem to make it a bit more moist but I also have to add more flour, Duh. Where am I going wrong and getting the heaviness at the lower portion of the slice? Your help will be greatly appreciated. Thanks
    Maybe this next point will help another baker, don’t use an Aluminum pan. The Aluminum will reflect the heat and the inside of the loaf as well as the sides of the loaf that touch the pan do not bake at the same rate as the part of the loaf that is not touching the Aluminum.

  110. I freeze 3 out of the 4 loaves. I have found that they turn out fine after thawing.. Let them thaw outside of the bread bag so no moisture/ice crystals touch the bread and create a wet spot on the loaf.

  111. Sandra A Reeves says:

    I make this recipe as stated. Before I get ready to bake it, the top of the loaf has split open. How do I fix this?

  112. Absolutely wonderful recipe. I made two loaves and a dozen hamburger buns. I used white whole wheat flour and mixed in my stand mixer. It rose like a dream in an hour's time

  113. I have to say steps 1 ,2,3 very confusing :( and doesn't match up with the amount in the recipe :(

  114. Audrey Dennis Westich says:

    I have been having trouble making bread with freshly ground soft winter wheat flour. The loves feel right when I am kneading them but turn out horribly dry! have you had success making this particular recipe with fresh ground flour? Also, have you made any breads with sprouted flour? Thanks so much!!! (does the 2hr soaking make the grains more digestible?) :)

    • The 2 hour soaking just releases the gluten. IT doesn’t actually sprout anything. I only use freshly ground flour so I am not sure why it isn’t working for you :(

    • Anonymous says:

      Soft wheat is best used for non yeast baking because the moisture to gluten content is not ideal for the rising of yeast. It is best to use hard wheat (white or red) for yeast breads.

  115. I was skeptical, but…….this recipe is very good. Usually when I have made bread in the past, it tastes fine, but is either too heavy, or too crumbly, or…….SOMETHING is wrong with it that causes me to be skittish about making my own bread, especially if I’m serving it for guests. This works really well, and is nice and easy. I didn’t know about the ‘soaking’ part; looked into it before I actually obeyed the directive at the beginning :), but it’s true – soak the FLOUR. I had never heard of such a thing, but it made perfect sense when I researched it more. All that to say – Finally a whole wheat bread recipe that WORKS! Thank you SO much! My husband is thrilled with it, too – added benefit. :)

  116. Thanks, this worked great for me.

  117. you know. I read one of the early comments that said the bread wasn’t salty enough for them, and I just made my first batch and agree that mine needs salt. But I was thinking, it depends on whether or not you use sea salt (ground more coarsely) or regular salt, (I used regular), and whether or not the melted butter is salted butter or not. (I used unsalted butter). I think next time I’ll use salted butter and put in a tbsp of salt instead of 2 tsp…since this time I can’t taste ANY salt, I don’t think it’ll be too drastic of a change.

    Great recipe! You know, the first rise the bread dough doubled in less than an hour. The second rise I went 2 hours (with the pans sitting over Pyrex dishes filled with hot water since my house tends to be chilly) and it never did get more than 1/2 again as big as it was when it put it in. A bit chewier than I would have liked as far as the end result goes, but not doughy in the middle – still a delicious bread. Any advice as to why my dough just quit rising during that last hour or so?

  118. Jepkemboi Akumu says:

    i like the texture of this bread but when i made it came out witha wierd bitter after taste.. dont know what i did wrong.. i followed all the instructions n added chis n sesame . the dough looked fine when it went in…could it be i didnt let it bake long enough in my oven since some ovens differe in temp etc…i thought that might be the issue n the after taste is the yeast… what did i do wrong?

  119. Looks fabulous! I'm making this for my family this week. Have you had success with kneading with a dough hook? I'd like to use my stand mixer with the dough hook attachment and I'm curious if you think that would work for some of the kneading. I've never really made bread so I haven't got a clue! Haha

  120. Shannon WishIwasfishing says:

    My daughter just made this recipe… BEST BREAD EVER!!! It rose high, slices so perfect, and taste so good. This is it for us! I'll never have to try another recipe to find a better bread. :)

  121. I was wondering,when you say 30 min- 2 hours, how long do you do it for?

  122. Heather Briggs Demars says:

    This rose beautifully, and the texture was great, but nobody in my house liked the flavor. :( We compared it to the recipe we usually use, and it has comparable amounts of everything except salt. Our normal recipe calls for 2 TABLESPOONS of salt for 4 loaves. Maybe we just really like salt, but everyone found this lacking flavor…

    Otherwise, great recipe!

  123. Victoria Rogers says:

    This is my go to bread recipe now. I've made twenty loaves of it. Love it. Freezes well. Tastes great. It's got that sweetness that a good whole wheat bread should have.

  124. Karen Gawrys Hamm says:

    Just made this today…AMAZING!!!! Thank you so much! It is delicious! Now I just have to find a slicer so I can slice it thin enough for sandwiches, thank you so much!!!

  125. Kathleen Becker says:

    Am going to try this with organic white hard wheat flour , do you think it will work the same?

  126. Just making second batch first one was amazing!!! The recipe so easy to follow thank you so much! !!

  127. Margot Fernandez says:

    It will rise fine but it won't be whole-wheat bread, which is the point of the recipe. You ought to try it with white whole-wheat flour.

  128. Margot Fernandez says:

    Soaking releases the gluten in whole-wheat flour and aids rising. It may be dry because you let it cool too long before slicing. Try slicing while it is still warm and stash it in plastic zip bags in the freezer. Take out one or two slices when needed.

  129. Rebecca Wesson Shanahan says:

    This was a lot of work, but the dough rose beautifully. It's so healthy too. I used flax seeds in mine.

  130. Any idea if it would work the same if I change the flour to glueten free ??

  131. My husband, a fairly experienced baker, has tried this recipe twice with less than stellar results. The first time, he found the dough too wet and had to add more flour. That batch rose rapidly, but all the loaves collapsed during baking and came out flat on the top, as if the the yeast had been overworked. The second time, he was much more punctilious about following the recipe precisely, but the end result was the same: flat-topped loaves. Tasty, but flat. He was using fresh, stone-ground flour made from Canadian Red Fife wheat. He did not add seeds. Any ideas?

  132. how does the red fife work for him for other bread recipes?…the farmer i buy my red fife wheat from says there isn't as much gluten in it and his wife has to add some store bought white flour to get a sandwich type bread…i haven't had much success at 100% red fife for yeasted breads either…haven't tried this yet but will with hard white wheat and maybe a mixture of both…

  133. Thanks to George N. Jane's Jungle below for the information about Red Fife flour. This time, I did the baking, with Robin Hood "Best for Bread" whole wheat flour, and the recipe worked perfectly. The texture during kneading was elastic, with a "baby's cheek" feel, and the dough did not break or crumble at any time. The flour was straight from Loblaw's and presumably as fresh as it can be in the city, so I reduced the water content by half a cup. Excellent result.

  134. This was my first try at making bread and it turned out perfect. This has to be the best tasting wheat bread I've ever had, especially with home made peanut butter on it.

  135. Excellent results, taste and texture! Thank you. This is now my "GoTo" bread recipe!

  136. Amazing whole wheat bread! Definitely a keeper. I divided it in half and it was just fine.

  137. Loved this bread so much! Finally a whole wheat bread recipe that doesn't weigh a ton. Light and soft. I cut my recipe in half but will make a full recipe tomorrow. I did add more salt to the recipe though. Just a personal preference for baked goods.

  138. I always use my stand mixer to mix and knead the bread, usually anywhere between 7-10 mn., depending on the feel of the dough, but how much kneading time would this recipe require using a stand mixer and on which setting?

  139. Would this work with a vegan butter like Earth Balance or oil instead of butter? My daughter is allergic to dairy and eggs so baking can be tricky at times. My son has problems with a lot of store bought breads so I try to make my own but haven’t succeeded in a nice fluffy wheat.

  140. Michelle Lu says:

    Hi. I was just wondering, if i use instant yeast instead, would it affect the recipe? If yes, what should i do. Also, if I use WHOLEMEAL flour instead what should I do?

  141. YUM! I just love fresh homemade bread. This recipe looks awesome. I’m gonna bring it to my dad next weekend. Thanks!

  142. If I tripled this recipe, for 15 loaves, could I use 1/2 of the dough for rolls or buns with success? Has anyone tried this?

    • I have done this and it worked well. If I were you I would try doubling it first just so you know how it works for you. If you need to make minor adjustments at double the size, then the adjustments would need to be more major at triple.

  143. I LOVE this recipe. I have made it several times with/without seeds, with/without eggs, it always makes delicious whole wheat bread. A few weeks back, I tried to make rolls from this recipe, but they turned out hard, and we had to throw them out. Has anyone had success using this recipe for rolls?

  144. Can't wait to try this! I have yet also to make a good whole wheat sandwich bread. My last loaf was a little dense and chewy ,so there still may be hope.-Bryana Howcroft

  145. I made this. Best wheat bread I've made so far. Rose great! But the tops flatened out while baking. Suugestions?

  146. Thank you so much for sharing. I made one loaf and it is the best bread I’ve ever baked!
    I just have a question: have you tried using sourdough instead of yeast?

  147. Great to read your detailed method. I live in India and during winter it is difficult to knead as our homes are not temperature controlled. Can I use oil and sugar in place of butter and honey. I will try your method as I grind my own wheat. My good luck to come across your recipe while surfing the net. Thanks a lot.

    • Hi! THanks for taking the time to comment. Yes, sugar and oil should work, although I am not sure if they will be the exact same measurements. You may have to play with the amounts a bit. Good luck!

  148. I just made this bread and it is beautiful… nice and soft. I used hemp seeds, chia seeds and some flax seeds. I will definitely be making this recipe from now on! I do grind my own Montana hard white wheat berries.

  149. Does anyone have weight measures for this recipe?

  150. I am making this bread right now. Are you sure 12 cups of flour is the right amount? I grind my own wheat (Fife wheat) and soaked 6 cups in 4-1/2 cups of water. When it came time to add the rest of the ingredients, there was no way another 6 cups of flour was going to be enough. It was like a gooey paste.

    Because I am not adding any seeds (going to keep it simple for my first attempt at a new recipe), I figured OK, sure, I'll just need to add more flour to make up for that. But I added 3 whole cups, and it STILL seemed gluey.

    I let my Bosch mixer knead it for about 7 minutes, as it goes quicker than hand kneading, and dumped it into an oiled bowl. Gooooooopy! Oy! I then turned it out onto the counter and kneaded yet another cup's worth of flour into it, and it is still very sticky.

    Not wanting to put in so much more flour than the recipe calls for, though, I just left it at that, and put it back into the re-oiled bowl.

    I'll let it rise and see what happens, but I am fearful I may need to add still more flour before being able to shape it into loaves for the pans.

    I'll come back with an update after completion.

  151. Heyyy, I just posted a comment and it appeared to show up, but when I left the page and came back to it, I can't find it. Did it get deleted? I was just asking if you are sure that is the right amount for flour, as I am in the process of making this recipe and finding that the dough is very gluey. It's in the first rise at the moment, and I was going to come back with an update after completion.

  152. Nope. Huge fail. Very depressing. :(

  153. Can someone please contact me? I am so very disappointed and am desperately trying to get a recipe to work for me. I had one that worked for about 15 years, but for some reason, it seldom works for me anymore. Don’t know if something has changed in the wheat I grind, or my grinder, or the yeast I buy, but it is just not working.

  154. i have a batch in the oven right now. I used super active yeast, and it wouldn't surprise me if I needed less. It rose in less than an hour so I am concerned that my bread will fall apart. We will see. If so, I will do this again with less yeast. Testing what works for my situation.

  155. I'm definitely going to try this!

  156. What size loaf pans are you using? I prefer using the bigger 9×5 pans for my sandwich bread.

  157. Should there be any flour in the sponge?

  158. I use organic whole wheat store bought flour. Some day I will grind my own!! Let me know how it goes for you!


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