100% Whole Wheat Bread
This simple, hearty and delicious wheat bread is made with 100% whole wheat flour.
This 5-ingredient 100% whole wheat bread is made with only whole wheat flour. It’s nutty, chewy, and slightly sweet— and anything but dense or dry. I love it with butter or jam, but it’s also great for sandwiches too.
If baking bread intimidates you, I can assure you that this loaf is an easy recipe that any level of baker can make!
Table of Contents
- What does "100% whole wheat" mean?
- Ingredients you'll need to make this whole wheat bread
- How to make 100% Whole Wheat Bread
- How to help your dough rise faster
- Bread baking FAQs
- More whole wheat bread recipes
- 100% Whole Wheat Bread recipe
What does “100% whole wheat” mean?
“100% whole wheat” means that no all-purpose or bread flour is included in this recipe. Some whole wheat bread recipes also include these other flours, often to help the bread stay light in both flavor and texture.
And while it’s sometimes true that whole wheat flour can weigh down baked goods, that’s not the case for this loaf! This 100% whole wheat bread is soft, fluffy and rich in flavor. And since it’s made with only whole grains, it might be a bit more healthy too.
If you follow my recipe and instructions, adding only enough flour as needed, and kneading it long enough to develop the gluten in the flour, you’ll have a soft and tender (and tasty!) loaf of bread.
Ingredients you’ll need to make this whole wheat bread
There are only 5 ingredients needed to make this recipe! (Full recipe at the bottom of this article)
- Whole wheat flour
- Butter— Vegetable oil will also work.
- Molasses— I love the dark smoky flavor the molasses gives this whole wheat bread. You can also use honey or maple syrup, though the bread will be milder and lighter in color.
- Active-dry or instant yeast
- Salt
How to make 100% Whole Wheat Bread
You can of course prepare this whole wheat bread by hand, but I recommend using a stand mixer fitted with a dough hook if you have one. A stand mixer will prevent you from accidentally adding too much flour, and it will help you knead the dough long and well enough to give the bread a light and fluffy texture.
- Warm water, butter and molasses. Combine them in a saucepan over medium heat until butter is just melted. Cool to 120-130°F, about 5 minutes.
- Combine with whole wheat flour and salt. Add liquids, some whole wheat flour and salt to mixer bowl and combine to make a wet bowl.
- Knead while adding remaining flour. While kneading with dough hook, add more flour 1/4 cup at a time until dough is firm but still tacky to the touch (you may not need all 4 cups of flour).
- Let rise in warm place. Shape dough into ball and cover with plastic wrap or towel and rise (or “proof”) until doubled in size, about 1 hour.
- Shape. Gently punch down the dough and roll out into a rough rectangle about 10 inches wide and 12 inches long. Roll up dough into a log and into a greased 9×5-inch loaf pan.
- Let rise again. Cover and rise for about 30 minutes while you preheat the oven to 375°F.
- Bake. Bake until loaf is golden brown, 30-40 minutes. If you want a shiny golden crust, brush lightly with melted butter.
- Cool & enjoy! The loaf should cool before slicing to finish setting up. Don’t slice for at least 15 minutes if you want warm bread, or let it cool completely.
How to help your dough rise faster
If your kitchen tends to be a bit cooler, particularly in the fall and winter, it will slow down the rise. To help your dough rise faster, here’s a few warmer suggestions:
- Oven: Heat your oven to its lowest setting for a few minutes, then turn it off. Place the covered dough on the center rack and close the door.
- Microwave: Heat 1 cup of water in your microwave for 2 minutes. Remove water and place the covered dough in the microwave and close the door.
- Other: I’ve also risen bread on top of a warm oven, running dryer machine, and even on a chair set over a heater vent.
Bread baking FAQs
Any brand of whole wheat flour will work well in this recipe. However, different brands will vary on intensity of flavor and coarseness of the grains. King Arthur and Bob’s Red Mill whole wheat flour are varieties I’ve used and love.
It’s more hands-on than using a stand mixer (obviously), but isn’t difficult! I like this tutorial on how to knead bread by hand.
1) It could be that your yeast has expired. Check the expiration date on that packaging. If you don’t know, you can test the yeast. Add 1 packet (2 1/4 teaspoons) of yeast to a cup with 1/2 cup warm water and 1 teaspoon of sugar. Let sit for 10 minutes. If the mixture foams and increases in size, then your yeast is still good. If not, it has expired.
2) It’s possible you killed the yeast by adding the liquids before they cooled down properly. Temperatures over 140°F will kill yeast, and it’s helpful to use a thermometer to make sure your liquids are between 120-130°F.
1) See solutions above in case it is an issue with your yeast.
2) Be sure to add only enough flour to achieve a firm but tacky dough. It should clear most of the sides of the bowl during kneading, and will feel tacky to the touch without actually coming off and sticking to your fingers. Adding too much flour will make a dense and dry loaf?
3) Give your dough enough time to rise before baking. It should almost double in size each time. See my tips above for creating a warm place for proofing dough.
I prefer homemade bread within 1-2 days of baking for the freshest flavor and texture, however it will last 5-7 days if stored correctly (see below).
Bread should be stored at room temperature in an airtight container. Do not store bread in the fridge, as it actually makes it stale more quickly. A plastic bag, plastic wrap and even a bread box are all fine options.
baking tip:How to know when bread is fully baked
Knowing when bread has baked fully can be tricky! The top may be perfectly golden, but how do you know the inside is baked all the way through? You can test your bread two ways:
- Tap on the top of the loaf and listen for a hollow sound.
- Insert a toothpick into the center. If it comes out clean, the bread is done.
- For the most accurate result, use an instant-read thermometer and pull the loaf out of the oven when it reaches 190°F.
More whole wheat bread recipes
You might enjoy these other great bread recipes made with whole wheat flour:
100% Whole Wheat Bread recipe
100% Whole Wheat Bread
Ingredients
- 1 ½ cups (355 ml) water
- 2 tablespoons (28 grams) butter
- ¼ cup (60 ml) molasses
- About 4 cups (450 grams) whole wheat flour
- 2 teaspoons (8 grams) salt
- 2 ¼ teaspoon (7 grams) active dry yeast or instant/quick rise yeast
Instructions
- In a small saucepan, heat the water, butter, and molasses over medium heat until butter is melted. Remove from heat and let cool for about few minutes (to 120-130°F).
- In the bowl of a stand mixer fitted with a dough hook, combine 2 cups of the flour, the salt, and yeast. Add the liquids and mix on low until moistened.
- Continue to mix on low and add the remaining flour ¼ cup at a time until dough is firm and almost clears the sides of the bowl, but still feels tacky to the touch. You may not need all 4 cups of flour.
- Continue to knead the dough for 2-4 minutes more until dough is smooth and elastic (doesn't immediately break when you pull a pinch of it off.)
- Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled, 1 hour (if using instant/quick rise yeast rise time will be about 30 minutes). Punch down the dough, and let sit for 10 minutes.
- On a lightly floured surface, roll dough out into a rough rectangle about 10 inches wide and 12 inches long. Roll up dough and into a greased 9×5-inch loaf pan.
- Cover with plastic wrap and let rise again until doubled again, 30 minutes. Meanwhile, preheat oven to 375°F.
- Bake for 30-40 minutes, until loaf is golden brown. Let cool in pan 10 minutes, then transfer to a wire rack to let cool completely. Brush with a bit of melted butter to make the loaf shine, if desired.
Video
Notes
I recently started making bread, mainly 100% whole wheat. This is the best. I decreased flour by 1/2 cup and used agave instead of molasses. Perfect for my palate! Easy to make. This will be a staple in my kitchen!
Thanks for the feedback Debbie!
Absolutely love this bread. I sub honey for the molasses and use EVOO in place of the butter. I have made it several times since finding this recipe. In fact, I just pulled a fresh loaf from the oven. Next loaf, I’m going to put a layer of cinnamon sugar and a few raisins on before rolling it up.
Your recipe is almost perfect. You need more water and a more even cooking. It looks gummy in the middle. I have heard people soak the flour with the liquid before they mix it, but I don’t. You should use more yeast in this recipe as well. Keep trying!
I don’t know about all that, recipe came out perfect for me (except I used 49g of honey instead of molasses).
can i substitute honey for the molasses? my daughter has an extreme allergy to sugar and I don’t know how she would react with molasses.
I know you’re away at a funeral this weekend and I’m so sorry for your loss. I made this loaf on Friday and it’s just terrific. A definite keeper and one that is perfect for add ins like nuts or a cinnamon swirl. Best wishes to you and your family.
Thank you so much for the comment! I love the idea of nuts or a cinnamon swirl. You’ll have to let me know how it turned out if you give those a try.
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Fresh warm bread with a piece of salted butter. Hmmmmm
I love that your recipe really is whole wheat unlike the stores and I am all about using molasses in my wheat bread
Now that is one gorgeous loaf of bread! I bet your house smelled amazing…
This bread looks great! Is there any reason that I can’t use my bread machine to do the mixing, kneading, and the first rise? I do that with other bread recipes with great results.
I’m sure you can put your bread machine to work with this recipe, though since I don’t use one myself I can’t offer much help. Red Star Yeast has a page on their site devoted to bread machine tips: https://www.redstaryeast.com/tips-troubleshooting/bread-machine-tips.
Can I use golden syrup or treacle instead of molasses?
I haven’t used any of those ingredients before, so unfortunately I couldn’t say for sure. Sorry!
there’s nothing like a homemade loaf of bread and yours looks simply fantastic!!
Mary x
Love the recepie. Thank you! But is it possible to leave out the molasses or substitute it? Please let me know ASAP.
You’re certainly welcome to try leaving it out, though the flavor of the bread will be different. You’ll also need to increase the water amount, though I can’t say by how much without trying it myself.
sub the molasses for honey or 2T(ish) sugar, if you do sugar add 1/4c water, the flavor will be a little bit different. I do this recipe with honey instead of molasses, and have done it with sugar instead as well, both taste good – am going to try molasses next.
I’m in a boulanger & baking arts program right now, and this recipe is very similar to one we make, except we make massive batches in a 60 quart mixer. We also add raisins to the mix, and then brush the loaves with clarified butter and cinnamon sugar as soon as they come out of the oven. People go mad for it!
Thanks for giving me a single loaf recipe that won’t require the purchase of a Hobart and deck ovens…
Love the idea of sprinkling the loaf with cinnamon sugar! Good luck with your baking arts program, I’m jealous!
Love this! Homemade bread is the best!
What a gorgeous loaf of bread and such a simple recipe. YUM.