Best 18 100 Whole Wheat Bread Recipes

EASY 100% WHOLE WHEAT BREAD

Steps:

• Mix the warm water, honey, and yeast in a stand-mixer bowl until mixture becomes foamy, about 5 minutes.
• Add half the whole wheat flour, olive oil, and salt to the mixture. Mix with a spatula or wooden spoon until incorporated. Let sit for 1 to 2 minutes.
• Mix with a dough hook attachment on low speed, slowly adding the remaining whole wheat flour, increasing the speed to high. Mix on high until the batter is combined and not sticking to the sides of the bowl, about 7 minutes. Cover the bowl with a towel and let rest for 15 minutes.
• Meanwhile, prepare a 9x5-inch loaf pan with parchment paper. Flour a surface to work the dough.
• Place the dough onto the floured work surface and shape into a loaf. Use more flour if necessary. Place into the prepared loaf pan.
• Let shaped dough sit in a warm place until it has risen over the top of the pan, about 1 hour.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until top of the loaf sounds hollow when tapped, about 35 minutes. Remove from the oven and let cool for 15 to 20 minutes before removing from the pan and transferring to a wire rack. Let cool an additional hour before slicing; otherwise it will feel doughy.

100% WHOLE WHEAT BREAD (BREAD MACHINE)

Steps:

• Follow directions for your machine for a 2-pound loaf of whole wheat bread.
• Instructions for my machine are: Add all ingredients in the order listed. (I combine the water and powdered milk and heat them in microwave on high for 30 seconds before putting in baking pan and then add the remaining ingredients.).
• Insert the baking pan into the oven chamber and lock the pan.
• Select Whole Wheat setting and 2 pound loaf.
• Press start.
• When the baking is finished, I like to put the loaf in a large zip lock bag and seal it. Then place on wire rack to cool completely before slicing.

GOOD 100% WHOLE WHEAT BREAD

Steps:

• Place ingredients in the bread machine pan in the order suggested by the manufacturer.
• Select Whole Wheat or Basic Bread setting. Press Start.

100% WHOLE WHEAT ZUCCHINI BREAD

Steps:

• Mix sugar, oil, eggs, grated zucchini and vanilla in a large bowl.
• In a separate bowl sift whole wheat flour, salt, baking soda, cinnamon and baking powder.
• Add dry ingredients to wet, stirring to combine well.
• Add chopped nuts.
• Bake at 350°F for 45/50 minutes.

100% WHITE WHOLE WHEAT BREAD MACHINE

Steps:

• Place all dry ingredients in bread pan (except dry yeast).
• Pour water slowly into the bread pan.
• Add honey and oil.
• Fill the yeast dispenser with dry yeast.
• Program for whole wheat bread.
• Press start or set timer.
• Add millet, sesame or sunflower seeds instead or combined with flax seeds.
• The directions are for Panasonic SD-YD250 if your machine doesn't have a yeast dispenser please follow instructions when to add yeast.
• You can also set the machine to basic white bread and you'll get a softer crust.
• Actual baking may vary depending on machine and ambient temperature.

100% WHOLE WHEAT BREAD-LOW FAT AND GOOD!

Steps:

• Combine yeast and warm water and let sit for about 5-10 minutes. Add a pinch of sugar to hurry it along.
• Mix egg, salt, honey, water and applesauce in large bowl.
• Stir in 1-2 cups of flour until smooth.
• Add in foamy yeast mixture.
• Gradually add the rest of the flour, stirring with a wooden spoon until it becomes too difficult, and then begin to knead with both hands.
• Turn dough out onto floured counter-top and knead until dough become elastic and smooth, form into a ball.
• Grease large bowl and put dough in it, turning to coat it.
• Cover with a damp towel, leaving it on counter to rise, or cover and refrigerate to bake later.
• When well-risen (double its bulk-about 1 1/2 to 2 hours) turn out on counter, punch dough down and divide into three pieces. Roll each out into a long rectangle and roll up
• Place each roll up piece of dough into a greased bread pan and let rise for 45-60 minutes.
• Bake in oven at 350°F for exactly 30 minutes. Enjoy!
• Freeze warm bread i bread bags to lock in moistness. May freeze extra loaves for up to 2 months. A family of four can easily eat two loaves in a week and half, leaving you to give one away, without freezing any. Enjoy!

100% WHOLE WHEAT BREAD (ABM)

Steps:

• Microwave buttermilk for 30secs to a minute so it's lukewarm.
• Add all ingredients to breadmachine in the order listed.
• Select 1.5 lbs loaf
• NOTE: Due to difference in moisture content of flour you may want to watch bread mixture to ensure the right consistency. If the mixture is too dry add one tablespoon of buttermilk and a time & if it's too wet add a tablespoon of flour at a time. Make sure the buttermilk or flour is completely incorporated before adjusting again.

NO-KNEAD 100% WHOLE WHEAT BREAD

Steps:

• Generously coat an 8-in. x 4-in. loaf pan with cooking spray; set aside. In a large bowl, combine water, orange juice, melted butter, molasses, flour, dry milk, yeast and salt; beat on high for 3 minutes (dough will be sticky). Spoon dough into prepared pan., Cover pan with lightly greased plastic wrap; let rise 60-90 minutes or until dough rises to the top of the pan., Remove plastic wrap. Bake at 350° for 40-45 minutes or until golden brown. Cover loosely with foil if top browns too quickly. Cool in pan 5 minutes before removing to a wire rack to cool completely. Brush with additional melted butter if desired.,

100% WHOLE WHEAT BREAD, PLAIN AND SIMPLE (NO-KNEAD)

Steps:

• Whisk together the flour, yeast, salt and vital wheat gluten in a 5-quart bowl, or a lidded (not airtight) food container.
• Add the water and mix without kneading, using a spoon. (You might need to use wet hands to get the last bit of flour to incorporate.).
• Cover, not airtight, and allow the dough to rest at room temperature until is rises and collapses (or flattens on top), approximately 2 hours.
• The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate it in a lidded (not airtight) container and use over the next 10 days.
• On baking day, dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-sized; 450 grams) piece. Dust the piece with flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
• Allow the loaf to rest, loosely covered with plastic wrap, on a pizza peel prepared with cornmeal or lined with parchment paper for 90 minutes (40 minutes if using fresh, unrefrigerated dough). Alternatively, you can rest the loaf on a silicone mat or greased cookie sheet if you don't have a pizza peel.
• Thirty minutes before baking time, preheat oven to 450F (230C). Place a baking stone on the middle rack. Place an empty metal broiler tray on another rack.
• Just before baking, use a pastry brush to paint the top with water. Sprinkle with your favorite seed mixture. Slash the loaf with 1/4-inch deep parallel cuts using a serrated bread knife.
• Slide the loaf directly onto the hot stone. (Or place the silicone mat or cookie sheet on the stone.) Pour one cup hot tap water into the broiler tray and quickly close the oven door.
• Bake for 30-35 minutes, until richly browned and firm. If you used a mat or cookie sheet, remove it and bake the loaf directly on the stone for the last third of the baking time.
• Allow the bread to cool on a rack before slicing and eating.
• Variation: Honey whole wheat sandwich bread.
• Add 1/2 cup honey and decrease the water by 1/2 cup. Bake a 2-pound (900 g) piece of dough in a loaf pan at 350F (180C) for 50-60 minutes.

100 PERCENT WHOLE WHEAT BREAD

Steps:

• Pour warm water and honey into a large bowl, and stir to dissolve the honey. Sprinkle the yeast over the top of the liquid, and let stand until the yeast bubbles and forms a creamy layer, about 10 minutes.
• In a bowl, stir together the whole wheat flour, gluten, flax seeds, flax meal, rolled oats, sesame seeds, quinoa, sunflower seeds, and salt until the seeds are dispersed evenly. Pour the flour mixture into the yeast mixture, add the coconut oil, and mix everything together. Scoop the dough out onto a well-floured surface, and knead until smooth and springy, about 15 minutes. Allow dough to rest for 15 minutes, then knead for another 10 minutes.
• Form the dough into a ball, place in an oiled bowl, and turn the dough over several times to coat with oil. Cover and let rise in a warm place until doubled, 30 to 45 minutes.
• Grease 2 9x5-inch loaf pans. Punch down the dough, and cut into 2 pieces. Form each piece into a loaf, place into the loaf pans, seam sides down, and cover the pans with plastic wrap. Let rise until doubled, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Bake the loaves in the preheated oven until the loaves are golden brown and sound hollow when tapped, 30 to 35 minutes. Let cool in pans about 10 minutes before turning out to finish cooling on racks.

KING ARTHUR'S 100% WHOLE WHEAT SANDWICH BREAD

Steps:

• Combine all of the ingredients, and mix them till you have a shaggy dough.
• Let the dough rest, covered, for 20 minutes, then knead till fairly smooth.
• Allow the dough to rise, covered, for 1 to 2 hours, or until it's puffy and nearly doubled in bulk.
• Gently deflate the dough, shape it into a log, and place it in a lightly greased 8 1/2 x 4 1/2-inch bread pan.
• Cover the pan with a proof cover or lightly greased plastic wrap, and allow it to rise for about 1 hour, till it's crowned about 1 inch over the rim of the pan.
• Bake the bread in a preheated 350°F oven for 45 minutes, tenting it lightly with aluminum foil for the final 20 minutes of baking.

100% HONEY WHOLE WHEAT/CRACKED WHEAT BREAD

Steps:

• In the bowl of your electric mixer (I use a KitchenAid ) dissolve yeast in warm water. Add milk, honey, oil, salt and eggs. Mix until blended.
• Add 2 1/2 cups of the flour and beat for 3 to 4 minutes. Cover bowl with plastic wrap or a warm towel and allow sponge to rise in a warm place until doubled in bulk, about 30 minutes.
• Mix in remaining flour reserving 1/2 C for kneading. At this point you may add the softened cracked wheat if desired. This may seem a little stickier than you may be used to but as long as your fingers don't stick in the dough you have the right amount of flour.
• Turn out onto floured board or counter top or use the dough hook from your mixer. Knead for 8 to 10 minutes until elastic and smooth.
• Put in a large buttered bowl and let rise in warm place until doubled in bulk.
• Punch dough down. On lightly floured board or counter top divide into 3 equal portions. Shape into loaves and place in buttered loaf pans approximately 8" X 4".
• Cover and let rise for the third time until doubled in bulk.
• Bake at 375 degrees for 30 - 35 minutes. The bread tests done when the crust make a hollow sound when tapped.
• Remove from pans and brush with melted butter. Cover with a hot damp towel to soften crust if desired.

100% WHOLE WHEAT BREAD IN A BREAD MACHINE

Steps:

• 1. Place all the ingredients in the pan according to the order in the manufacturer's instructions. Set crust on medium and program for the Whole Wheat cycle; press Start.
• 2. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.

SOFT 100% WHOLE WHEAT BREAD

Steps:

• To prepare the dough:.
• (Hand method) Combine all ingredients and mix until you have a shaggy dough. The dough will seem wet. Let the dough rest, covered, for 20 minutes, then knead until smooth and elastic, about 10 minutes. Allow dough to rise, covered, for 1-2 hours or until puffy and nearly doubled in bulk.
• (Mixer method) In bowl of a stand mixer fitted with the dough hook, combine all ingredients and mix them until you have a shaggy dough. The dough will seem wet. Let the dough rest for 20 minutes, then knead by machine until fairly smooth, about 5-10 minutes. Allow dough to rise, covered, for 1-2 hours or until puffy and nearly doubled in bulk.
• (Bread machine method) Place all ingredients in bread machine and set to dough cycle.
• To shape loaves:.
• After the dough has risen, gently deflate, shape into a log, and place in a lightly greased 9x5 bread pan or 2 small pans. Cover with towel or lightly greased plastic wrap and allow to rise in warm place for about 30 mins to 1 hour, until its crowned about 2 inches over the rim of the pan. Preheat oven to 350 about halfway through the rising time.
• To bake the loaves:.
• If desired, brush top of loaf with milk or egg white and sprinkle with oatmeal, poppy seeds, etc. Bake bread in preheated 350 oven for 45 minutes or until it turns a deep brown and sounds hollow when tapped on the bottom.

100% WHOLE GRAIN WHEAT BREAD

Steps:

• 1-Place the first five ingredients in the bowl and mix with mixer blade
• 2-Add: 2 cups 100% whole grain wheat flour. (to cool the water and end up with warm dough) Mix and then add 2 tablespoons of active dry yeast. If you are not sure about your yeast, proof it in a little warm water first.
• 3-Add 4 cups of 100% whole grain wheat flour. Mix on very low with mixer blade.
• 4-Change to dough hook. Mix until the consistency is somewhat even. Then continue to slowly add flour 1/2 cup at a time until the dough stops sticking to the side of the mixing bowl. It should be tacky to the touch. The trick is the have enough consistency to stand up with the least amount of flour so the bread will be fluffy. It will most like be 6 1/2 cups but in any case, do not exceed 7 1/2 cups of wheat flour. You can trade one cup of wheat flour for one cup of unbleached flour if you wish. Don't over mix or the bread will be tough.
• 5-When your dough is finished, leave it in the mixer, cover the bowl and let it rise for about 30-45 minutes. The dough will be larger but it doesn't need to double.. (Tip: if your home is on the cool side, preheat oven on WARM for 2 to 3 minutes, then turn off and let dough rise in the oven turned off oven)
• 6-Grease two bread pans with Crisco or butter. You can also flour the pans to reduce sticking.
• 7-Mix the dough again, just enough to knock it down to close to the original size.
• 8-Drop the dough on a floured surface so you can work the dough and shape it. Shape it with your hands to make a nice ball, getting enough flour on it so it isn't sticky. Divide the ball in half and do it again. Shape the loaves by turning the dough under itself over and over. When the dough is shaped on both sides and ends are sealed, all you will see is a nice oblong shaped loaf with smooth sides and top. Drop the loaves in your bread pans and let them rise until almost doubled. Bake in a preheated over for 36 minutes.
• 9-When done, turn the bread out of the pan onto a rack to cool. You can eat it right away (a great time for real butter, but do not wrap it until it is completely cooled. (Condensation will make it soggy) Put in tinfoil to store on the counter. You can freeze it in the foil but do not put it in the refrigerator as it will turn into a brick!

100% WHOLE WHEAT BREAD

Steps:

• 1) In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine programmed for "dough" or "manual.") Note: This dough should be soft, yet still firm enough to knead. Adjust its consistency with additional water or flour, if necessary. 2) Transfer the dough to a lightly greased bowl or large measuring cup, cover it, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen. 3) Transfer the dough to a lightly oiled work surface, and shape it into an 8″ log. Place the log in a lightly greased 8 1/2″ x 4 1/2″ loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 1 to 2 hours, or till the center has crowned about 1″ above the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F. 4) Bake the bread for 35 to 40 minutes, tenting it lightly with aluminum foil after 20 minutes to prevent over-browning. The finished loaf will register 190°F on an instant-read thermometer inserted into the center. 5) Remove the bread from the oven, and turn it out of the pan onto a rack to cool. If desired, rub the crust with a stick of butter; this will yield a soft, flavorful crust. Cool completely before slicing. Store the bread in a plastic bag at room temperature.

100 % WHOLE WHEAT BREAD

Steps:

• Grind 8 or 9 cups of wheat in the kitchen mill.
• (Add about 1/2 cup millet and 1/2 cup flax seed).
• Put oil, water, dough enhancer and honey into bosch bowl.
• Jog (or pulse) a few times to mix.
• Add approximately 6 cups of flour and jog to moisten the flour.
• Add yeast and salt.
• If you would like to add whole grains (eg millet or flax) add them at this time instead of grinding it with the flour at the beginning.
• Start machine gradually adding flour and let it moisten before adding more.
• You have added enough flour when the dough begins to leave the bottom of the bowl.
• The sides will clean as it kneads.
• Knead 7 to 10 minutes.
• Remove and shape into 4 loaves.
• (8"x4" greased pans).
• Cover with tea towel and plastic sheet.
• Let rise until double in volume, approximately 20 to 25 minutes.
• Preheat oven to 350°F-375°F and bake for 30 minutes.
• The bread is done when it clearly leaves the sides of the pan and the loaf sounds hollow when you tap the bottom with your finger.
• Place on a cooling rack.
• Prep time includes standing time.
• Note: dough enhancer can usually be purchased where you purchase the wheat or possibly at a health food store.

WHOLE WHEAT BREAD 100%

Steps:

• Place about three cups of the 5-6 cups of whole wheat flour in the bowl of your stand-type mixer. Add the yeast. Carefully measure 2 cups room temperature (80 degrees) water. The water should feel cool to the touch. Mix the water with the flour with a dough hook for 30 seconds or until the yeast is dissolved and the ingredients begin to combine.
• Add the salt, egg, sugar, and butter and continue mixing. Add most of the remaining flour and continue mixing at a medium speed for at least four minutes adding more flour as needed to reach a soft dough consistency. (It is important that the dough be mixed for at least four minutes to develop the gluten.) The dough should clear the sides of the bowl but will be soft, not firm, to the touch.
• Once the dough is mixed, place it in a large greased bowl, turning once to coat both sides, and cover with plastic wrap. Refrigerate overnight or for up to three days.
• On the day that you would like to bake your bread, remove the dough from the refrigerator and let it warm to room temperature--about three hours. The dough should rise to nearly double in size.
• Once the dough has risen, form the loaves. Coat your hands with flour and gently form a loaf by pulling the dough around itself to create a slightly stretched skin. You may need to coat your hands several times if the dough is sticky. If necessary, pinch the seams together on the bottom of the loaf. Lay the loaf gently in a well-greased loaf pan (5x9-inch) and cover with plastic wrap. Repeat with the second loaf. Let double again in size, about 1 1/2 hours.
• Preheat the oven to 350 degrees F. Once the dough has doubled (the loaf should be very puffy), place the two loaves on a shelf in the top half of the oven, well-spaced so that air can circulate between the loaves. Bake for thirty minutes or until done. The interior of the loaves should register at least 185 degrees F when an insta-read thermometer is inserted through the bottom crust. Remove the bread from the pans and cool on wire racks. Let it cool completely before cutting.