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 (to be released in November 2010).
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.
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Everyday 100% Whole Wheat 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
1/3 cup Coconut Oil or Organic Butter (optional)
2 1/2 cups Warm Water (not above 120°F)
7 cups Whole Wheat Flour, divided
1/3 cup Honey
1 1/2 Tbs. Yeast
1 Tbs. Sea Salt
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.
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.
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 12×9-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.
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.
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.
Hi. My name is Andrew Wilder, and I think Eating Rules! I write about three of them, and everything in between.
October 14, 2010 at 10:35 am
Finally! A whole wheat recipe made with coconut oil. I have read that coconut oil is great for baking because it doesn’t break down or go rancid like canola oil does. It contains lauric acid which is found in few sources but is abundant in mothers milk.
October 17, 2010 at 4:33 pm
Glad you like it, Nance!
I originally asked Carrie if we could substitute walnut oil for the coconut oil — but neither of us have had a chance to try it yet. (Walnut oil has a much lower smoke point, so there’s a chance it’ll end up tasting burned). Also, the temperatures of baking may degrade the Omega 3s in the walnut oil, thus defeating one of the benefits of using that particular oil. I may give it a shot next week, anyway. Or perhaps I’ll make my own butter and then use that in the recipe instead!
October 14, 2010 at 12:27 pm
Sounds easy enough for me to try it out, maybe an experiment for the holidays! There is a huge difference in homemade/local artisan bread and supermarket bread. Also, supermarket bread can be more expensive! Real Bread vs Processed Bread, and a recipe!: http://wp.me/pTulU-F1
October 17, 2010 at 4:36 pm
Hi Nimisha – thanks for the link. The comparison of the ingredients in the two types of bread really illustrates the point nicely. And those tartine pics look great!
January 8, 2011 at 9:53 am
My husband has totally changed his way of eating health reasons and saying that, I finally received the gift of a lifetime…a Kitchenaid heavy duty stand mixer…the first recepee we have accomplished is this recipee…and it is great!!!!Our dog sits by the oven while it bakes , she can’t wait for the first bite…lol
January 8, 2011 at 11:51 am
Congratulations! The stand mixer is definitely a huge turning point in any cook’s life.
Love that your dog watches it bake… awesome!
September 4, 2011 at 9:15 pm
My family(including the dog) is so hooked on the 100 percent whole wheat bread with coconut oil and honey, that it is scary…I will check out the 100 percent whole wheat pizza crust next…ooooooopssssss gotta finish the bread to make the pooch happy!!!!!!!!
September 21, 2011 at 3:44 pm
Has anyone tried a gluten-free version of this recipe? I typically use milled flax seed as a binder. Didn’t know if there were any other modifications needed.
[...] I will actually need to venture into bread baking territory. The Eating Rules blog has a recipe for whole wheat bread which I might try out – and since bread freezes well, it should be able to last me a little [...]
October 1, 2011 at 11:42 am
Can I buy the whole wheat flour at the grocery store? Is Pillsbury Wheat OK? Does it have to be “bread” flour. AS for the yeast… will the packets of yeast work just as well? Quick yeast? First time trying the unprocessed challenge. So far Day 1 is going well.
May 9, 2012 at 6:46 pm
HI, and you can buy 100 % whole wheat at the store. I also use the packets…takes 2 for the bread dough
October 1, 2011 at 11:44 am
And will the bread taste coco-nutty at all? I do not like coconut.
May 9, 2012 at 6:49 pm
I found out that some coconut oil has no taste or flavor. MY favorite store (Trader Joes) is carrying it now and their brand is the opposite. Will not use it in my baking because I don’t care for coconut.
October 1, 2011 at 12:16 pm
No, it shouldn’t make it taste like coconut. I’ve used it in brownies and they were incredibly moist. I’ve also used it on the stove top for frying things–no coconut taste there either.
October 1, 2011 at 12:19 pm
Thanks Debbie! Meijer sells Red Mill so I will buy that flour.
October 12, 2011 at 6:52 am
I am also wondering which type of yeast to use? I look forward to making this tonight!
October 12, 2011 at 7:06 am
I made this bread and although my husband said it was good, I felt it was lacking “something.” I thought it was bland. It needed some oomph! Suggestions?
Not that it would change the taste, but can this be made in a loaf pan instead of on a cookie sheet?
May 9, 2012 at 6:52 pm
You can add your favorite seeds. I use flax for a change. We find the bread is great with butter and jelly , what more could you want : )
….at least Rosie ( dog) thinks so !!!!
October 22, 2011 at 5:36 pm
Hey would this work for freshly white hard wheat? im new to fresh ground grains and looking for recipes that will work with it. Thanks so muh, email me if you can
November 10, 2011 at 8:56 pm
I made it today and I simply love it!
November 12, 2011 at 7:10 pm
Made this today and it’s so delicious! Really chewy. I may bake it a little longer next time though because it came out a little underdone after 25.
December 22, 2011 at 8:52 am
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?
May 9, 2012 at 6:54 pm
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….