Everyday 100% Whole Wheat Bread

October 13, 2010 5:00 pm
Posted in: Bread & Muffins

Before Carrie Vitt could see over countertops, she learned to cook by following her mother around the kitchen. By the time she was eight, she was preparing complete meals, and as a teen, she worked at her mom’s busy catering company in Dallas, Texas. When health problems drove her to embrace organic, whole foods, she refused to give up her family’s delicious food legacy and adapted the recipes to healthier ingredients. So many people wanted to know how she did it that she started her Deliciously Organic blog and eventually wrote the cookbook, Deliciously Organic.

Carrie’s recipe for this 100% Whole Wheat Bread calls for coconut oil, which conventional wisdom says is high in saturated fat and therefore should be avoided. When I expressed that concern, she pointed out that there is increasing evidence that coconut oil has many redeeming health properties: It has high antimicrobial properties, is quickly used for energy, and contributes to the health of the immune system. She suggests reviewing the information and links at www.coconutoil.com.

Alternately, this recipe can be made with butter (choose organic from grass-fed cows — it contains good amounts of omega-3 fatty acids and lineolic acid).  Or, you can omit the fat altogether and this bread will still turn out great.

If you just discovered October: Unprocessed, go here to find out more and take the pledge. Don’t worry if you missed the start date! You can start your 30 days today, or simply join in for the rest of the month.

Wheat

Everyday 100% Whole Wheat Bread
Author: 
Recipe Type: Bread
 
If you've been intimidated by homemade bread then this is the recipe for you. It's very simple to put together and you can have fresh bread on the table in just two hours. Makes 2 loaves
Ingredients
  • ⅓ cup coconut oil or organic butter (optional)
  • 2½ cups warm water (not above 120°F)
  • 7 cups whole wheat flour, divided
  • ⅓ cup honey
  • 1½ tablespoons yeast
  • 1 tablespoon sea salt
Instructions
  1. Melt the coconut oil or butter (if using) over low heat in a small saucepan. In a large bowl stir melted fat, warm water, 3 cups flour, honey and yeast. Cover the bowl with a clean towel and set in a warm, draft-free area for 30 minutes.
  2. Preheat the oven to 350°F and adjust rack to middle position. Uncover the bowl with the flour mixture in it and add remaining 4 cups flour and sea salt. Stir until just combined and then pour mixture onto a floured, flat surface.
  3. Knead the dough for one minute (if the dough is a bit sticky, add a tablespoon or two of flour). Cut the dough in half. Roll first half to a 12x9-inch (approximate) rectangle and then it roll up to form a loaf. Place the loaf seam side down on baking sheet lined with parchment paper. Repeat with second half of dough.
  4. After both pieces of loaves are formed, place a clean dish towel over the loaves and let them rise again in a warm, draft-free area for about 30 minutes or until they double in size.
  5. After dough has risen, remove towel and bake in the oven for 20 minutes, until golden brown. Another way to tell if the bread is ready is to thump the bread with your finger. If it makes a hollow sound, the bread is ready. Cool for 5 minutes before serving.

36 Comments on "Everyday 100% Whole Wheat Bread"
  1. Comment left on:
    December 22, 2011 at 8:52 am
    Nd says:

    I have been looking for a good 100% whole wheat bread recipe but everyone I make ends up too dense, just like a brick. I was told that gluten had to be added to 100% whole wheat bread to avoid this. I wonder how this recipe stands up because it does not have gluten. Am I going to end up with another brick?

  2. Comment left on:
    May 9, 2012 at 6:54 pm
    Stacey Lilly says:

    You really have to be careful with the kneading…it can make it tough , I can tell when I am going to have a great loaf….it feels soft like a new born babies behind….

  3. Comment left on:
    September 12, 2012 at 2:04 pm

    I made this today using White Whole Wheat Flour (made from spring white wheat instead of red wheat) and put it in loaf pans. It tastes amazing! I’m hoping it holds up well for the next few days for sandwiches.

  4. .
    September 13, 2012 at 9:28 am

    [...] Eating Rules and the 2010 October Unprocessed Challenge! Here’s the really cool recipe for 100% Whole Wheat Bread. It only takes two hours and if I used butter, I had all the ingredients on [...]

  5. Comment left on:
    September 27, 2012 at 8:34 am
    sarah says:

    I made this bread last night and it was delicious! I halved the recipe and baked in a bread loaf glass pan. My husband who doesn’t usually eat as healthfully as I do (I’m working on him!) even loved the bread. I’ll be making this bread for the next month and beyond the challenge.

  6. Comment left on:
    October 16, 2012 at 12:54 pm

    Hi! Thanks for sharing.. I just made this bread and it tastes amazing. It didn’t rise much tough. I mean, it rose when left to rise, but when baked it went down again. =( I don’t know what happened. The only thing I could think of is to mill the wheat more. Could you show me a picture of the bread? Mine are at http://gabhousewife.blogspot.mx/2012/10/100-homemade-whole-wheat-bread.html

  7. Comment left on:
    November 10, 2012 at 4:38 pm
    Nemesismajor says:

    been making this every week for the past few months. It really is good. She has been on this vegan kick but this was healthy enough to get her to eat it. I could replace the honey with agave nectar but na.

  8. Comment left on:
    November 12, 2012 at 5:02 pm
    Lakisha Scott says:

    Has anyone tried this in a bread machine?

  9. Comment left on:
    December 19, 2012 at 8:49 pm
    Catfisher says:

    Could you please tell me why you would turn the oven on @ 350 degrees when you have about 45 minutes additional preparation and rising time left before baking?

    My house is kept at about 65 degrees and I have to use a slightly warmed oven to get dough to rise. But even if I was not using the oven to help the dough rise, I’d really like to know why the recipe calls for heating the oven up so far ahead of baking.

    Thank you for any reply.

  10. Comment left on:
    January 18, 2013 at 8:23 pm
    Amanda Cowan says:

    I would like to know how much these weighed after they were done. I made a bread recipe like this from the book Healthy Breads in 5 minutes and each loaf only weighed about a lb and that put the calorie count for a typical 2oz (56grams) of bread at nearly 300-400 calories after you consider the honey and oil. I haven’t worked out what it would be for this, but I was just curious. Not that the bread wasn’t super tasty, but even if it’s healthy, whole grain bread who can afford to eat a serving of bread that is nearly 15-20% of your daily calorie intake.

  11. Comment left on:
    August 27, 2013 at 1:48 pm
    Melissa says:

    This recipe is AWESOME! Simple,healthy and fast! Thanks

  12. Comment left on:
    September 12, 2013 at 8:53 am
    melissa says:

    Is active dry yeast the same as yeast? All I have is active dry…is that OK?

    • Comment left on:
      October 3, 2013 at 11:43 am
      Melissa says:

      I think so because that’s what I use :)

  13. Comment left on:
    October 5, 2013 at 6:34 pm
    terry says:

    Trying this in my bread machine tonight. Will follow up on how it turns out!

    • Comment left on:
      October 13, 2013 at 3:11 pm
      Terry says:

      Turned out fablous. Making it again today! So glad I inherited my folks electric knife to slice the loaf perfectly!

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