Homemade Whole Wheat Bread Recipe – Using 100% Whole Wheat Flour

If you are looking for a homemade, whole wheat bread recipe for every day use, you are going to love this recipe! It is an easy to make bread recipe that uses only whole wheat flour and it makes enough for two loaves.

If you prefer to eat homemade bread, this recipe will save you time in the kitchen because you won’t have to be baking it every few days. Instead, you can freeze the second loaf and pull it out the next time that you need bread.

Or perhaps you want to gift a loaf of bread to a family member or friend. Now you both can enjoy the taste of homemade bread at the same time.

Many of us in an effort to eat healthier purchase wheat, whole grain, or even 9 grain bread at the grocery. And based on the front label of the package, you believe that is exactly what you are eating, right?  

Well guess what, the majority of wheat breads sold in grocery stores and served in restaurants are actually made with primarily white flour.

Isn’t it astonishing to find out that they are allowed to market it as whole wheat bread, when the main ingredient is white flour?  In fact there are several wheat bread brands that are made with less than 2% wheat flour.

I don’t know about you, but I have found that reading the ingredient label on the back of the package is way more important than what is on the front.

Why Is Whole Wheat Bread Healthier Than White Bread

Whole wheat bread is generally considered to be healthier than white bread because it is made from whole grain flour that contains all parts of the wheat kernel. White bread, on the other hand, is made from refined flour that has been stripped of the outer layers of bran and germ.

Therefore, whole wheat bread contains more dietary fiber than white bread because it retains the bran that is rich in fiber. Diets high in fiber help promote digestive health and can help lower the risk of heart disease, diabetes, and certain cancers.

It also tends to be more filling than white bread due to its high fiber content. This can help you feel satisfied and decrease the risk of overeating.

Whole wheat bread also contains more vitamins and minerals than white bread because it retains the germ, which is the nutrient rich center of the wheat kernel. It also has a lower glycemic index than white bread, which means it causes a slower and more gradual increase in blood sugar levels.

Overall, choosing whole wheat bread, especially if it is homemade, over white bread can be a simple and effective way to improve your diet and promote better health.

The Texture And Taste Difference

However, don’t expect the the two varieties of bread to have the same texture and taste, as they can differ quite significantly.

The biggest difference of whole wheat bread and homemade white bread is the texture itself. Whole wheat bread tends to be denser and heavier than white bread.

This is due to the fact that it contains more fiber and protein from the whole wheat grain. The fiber and protein can also make the bread chewier and more substantial.

White bread, on the other hand, is often lighter and fluffier than whole wheat bread due to the absence of the bran and germ. The processing of white bread also typically involves the removal of some of the gluten which can make the bread softer and more tender.

In regards to the taste difference, whole wheat bread has a slightly nutty and earthy flavor due to the presence of the bran and germ that is still ground in the flour. The flavor is more complex and hearty than when eating a slice of white bread.

White bread, on the other hand, has a milder taste that is often described as little flavor. This is the reason that we commonly slather white bread with butter, jam or make Avocado Toast so the flavor profile increases.

Although whole wheat bread will always be more dense, this is the best homemade wheat bread recipe that I have found. The intense wheat flavor is balanced out with a little sweetness. And the texture isn’t as dense as other bread recipes.

It is absolutely delicious, contains no preservatives, and best of all, you know what you are eating.

Homemade Whole Wheat Bread Recipe

*Complete recipe instructions including specific measurements, cook temperatures and times are located in a printable recipe card at the bottom of this article. However, be sure to keep reading for helpful tips and tricks when making this recipe.

• INGREDIENTS:
• 2 3/4 cups hot water
• 4 tablespoon of Canola oil
• 2 1/2 tablespoons of Agave Nectar
• 2 tablespoons honey
• 1 tablespoon Kosher salt
• 7 cups (max) 100% whole grain wheat flour, divided
• 2 tablespoons dry active yeast (2 packets)

INSTRUCTIONS:

Place the first five ingredients in a large mixing bowl and stir to combine. Add 2 cups of whole grain wheat flour. Mix, then add the dry active yeast. Add 4 more cups of flour, and mix until the consistency is somewhat even.

Continue to slowly add the flour 1/2 cup at a time. Do this until the dough quits sticking to the sides of the bowl. It should be tacky to the touch.

The trick is to have enough consistency to stand up with the least amount of flour, so the bread will be fluffy. However do not exceed 7 cups of wheat flour (I typically end up using about 6 cups).

When the dough no longer sticks to the sides cover the bowl and let it rise for about 40 minutes. The dough will be larger, but it doesn’t need to double when using a heavy mixer.

Prepare The Loaf Pans

Grease two bread pans with nonstick spray. You can also flour the pans to reduce sticking.

Any bread pan works well. Howevever I do love the way stone bread pans help to make the whole wheat bread turn out perfect every time.

Mix the dough again just enough to knock it down at least close to the original size. Drop the dough on a floured surface so you can work and shape it.

Roll the dough in the flour and shape it in your hands to make a nice ball. Be sure to get enough flour on it so it isn’t sticky. Divide the ball in 1/2 so you have two smaller balls of dough.

Next, shape the loaves by turning the dough under itself over and over again. When the dough is shaped correctly, the sides and ends will be sealed. And all you will see is a nice oblong shaped loaf with smooth sides and top.

2nd Rise

Place the loaves in your bread pans, cover and let them rise until almost doubled (approximately 40 minutes). Towards the end of the rising time preheat the oven to 350°F (177°C).

Place both pans in the oven and bake for 35 minutes. The bread is done when the internal temperature of the center of the bread reaches 190°F when checked with an instant read digital thermometer.

Remove the pans from the oven. Then carefully remove the bread from the loaf pans and place on cooling racks.

Let the bread completely cool before storing. It is best to store the bread by tightly wrapping it in with plastic wrap. Store it in a cool, dry place on the counter. However, do not store in refrigerator.

Enjoy!

Mary and Jim

Jim and Mary Competti have been writing gardening, DIY and recipe articles and books for over 15 years from their 46 acre Ohio farm. The two are frequent speakers on all things gardening and love to travel in their spare time.

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