My 3 Monsters: How to Make {Easy} DeliciousWhole Wheat Bread
Image Map

Recent Posts


How to Make {Easy} Delicious
Whole Wheat Bread

Some of you long-time readers will recognize this recipe from a couple years ago.  Remember when my friend gave me a wheat grinder so I was obsessed with learning how to bake bread from scratch and my friend Sarah saved me by sharing the single best bread recipe in the world?  And then how I baked all my family's whole wheat bread for a year and I could recite this most perfect recipe by heart?

Only a few of you who are reading now now were around in the olden days of this blog when all of that went down so I thought I would share it again -- this time with pictures.  Because you just can't believe how light and yummy this bread is without seeing it.  Really.  Get a load of this:

How to Bake Bread at

Just look at that!  And it couldn't be any easier to make.  These are the notes I received from Sarah based on her experience:
A few tips that helped me--(1) Use white wheat flour for a lighter, airier texture. Hard red wheat works fine, too, but it's a little denser and has a nuttier flavor. (2) This recipe (kneading time, etc) is written for a mixer and I'm not sure how to translate it to pure manpower. (3) You can buy wheat gluten and dough enhancer at the grocery store in the baking goods. They come in decent sized cans, good for probably 5 or 6 batches of bread.(These are what make it have a light, airy texture even though you are using 100% whole wheat flour.)
Here are my own notes, based on my own experience with the recipe:
 1. I have always used hard red wheat from my food storage and it is delicious.  I'd like to try it with white wheat flour sometime, but I have always just used what's on hand.  2. Wheat gluten is easy to find in the bulk bins of your local grocery store or health food store.  Dough Enhancer is another story altogether.  I had a tough time finding it locally and what I did find at Whole Foods was pretty expensive.  BUT you can make your own easily and it is worth the investment.  3. I usually cut the recipe below in half because that's all the 5 of us here can use while it's fresh {2-3 days}.  Half a recipe makes 3 good sized loaves for me. 
Whole Wheat Bread at

 Basic Honey Whole Wheat Bread

9-13 c. whole wheat flour, divided
3 Tbsp. yeast
¾ c. wheat gluten
6 cups hot water
½ c. olive oil
1 c. honey
3 Tbsp. dough enhancer
1 ½ Tbsp. salt

Place 9 cups of whole wheat flour, yeast and wheat gluten in mixer. Mix for 1 minute. Add hot water and mix for 1 minute. Cover and let dough rise for 10 minutes, or until pretty close to the top.

Add olive oil (canola can be used), honey, salt, and dough enhancer. Turn on mixer and add 1-3 more cups of flour, once cup at a time until the dough pulls away from the side and is not super sticky. (Better to add too little flour than too much.)

Knead dough in mixer for 7-10 minutes. Preheat oven to 170º and grease pans. Lightly oil your hands and divide dough into 4-6 portions. Form into loaves and place in greased pans. Put into warm oven for 25 minutes to rise.

Then, without even touching the pans, turn the oven up to 350º and bake for 20-25 minutes (to internal temperature b/t 180º-195º). Place on wire rack to cool. I like to swipe butter over the top of the loaf when it's still hot.

Easy Whole Wheat Bread Recipe at
 It makes your home smell absolutely heavenly and my kids think it makes the best PB&J sandwiches they've ever had.  It's not even too much of a time commitment -- generally less than an hour and a half from start to finish and most of that time you can be doing something else while you wait.  I'm the hero of the day whenever I bake this bread for my family and you will be, too.  Guaranteed!

I'll be linking this recipe up here:

 The 36th AVENUE


  1. I absolutely love this recipe!! It uses 100% whole wheat. And I have all the ingredients--definite bonus! But why don't you proof the yeast? How hot of water do you use--like steaming hot shower/ baby bottle warm/ etc? What exactly are we going for? And how big are your pans? Will you please measure the size of them because every time I make bread, it never turns out because (I think) my pans are too big.

    Thanks so much for sharing this recipe! I can't wait to try it!!

  2. amygregson09 July, 2013

    Good questions!! I'm not sure why you don't proof the yeast. I've always just followed the recipe as it was given to me and it turns out perfect every time. It's a little bit of bread-making magic, I guess. I use the hot water that comes out of my tap -- not steaming, but warmer than I would use in my bath, if that makes sense. My pans are just standard 9-inch bread pans. They're about 5 inches wide and almost 3 inches deep. Hope that helps!


Thanks for leaving a comment. I try to respond to every one, even if it takes me a little while!

Related Posts Plugin for WordPress, Blogger...