The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

100% Whole wheat bread recipe request

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kwoodmiller's picture

100% Whole wheat bread recipe request

Hi. Does anyone have a good recipe they tried out for making 100% whole wheat bread in a breadmaker? I dont want to use gluten nor any white flours. The yeast I have availabe is instant packet yeast. I dont mind using honey, sugar etc.  Thanks



kwoodmiller's picture

These recipes are ideal. Thanks. The only thing is, will it be ok if I used the same recipe for baking it in my breadmaker?

pattycakes's picture

I don't know about whether they work with a bread machine or not. I'm sure there are people on this blog who would know how to convert a recipe.



KJM's picture

The first recipe link worked superbly. I have been looking for a softer whole wheat recipe for a long time and not yet had any success. I have just sliced this and can't stop eating it!!

LLM777's picture

Here are two recipes I have used many times that give excellent bread. Two things though, I'll put what the recipe calls for originally and then what I end up using, and the other is that I use freshly ground prairie gold wheat and/or spelt for these recipes so it may act differently if you use store bought flour.  Depending on your bread machine, you may have to change some things too.


1 1/4 cups water

2 1/2 tbls. olive oil (or what ever oil you prefer)

2 1/2 tbls. honey

1 tsp. sea salt (table salt is fine too)

3-4 cups whole wheat flour (3 1/3 c. works for me or 2 c. wheat berries then grind)

1 1/4 tbls. yeast (this was way too much for my machine- 2 tsp. was sufficient)


Here's another for a slightly sweeter whole wheat.

1 7/8 cups water  (I use 1 1/2 c.)

5 cups whole wheat flour (I use 4 1/2 c. because it's 3 c. wheat berries then grind)

3 tbl. honey (I liked 2 tbl. honey/ 1 tbl. molasses)

1 1/2 tsp. salt (1 tsp.)

3 tbl. olive oil

2 tsp. yeast ( 1 1/2 tsp.)


Mix according to your machine's directions and just keep adjusting one thing at a time until you get it right. I always start with yeast then move to water, usually that gives me the loaf I want. I avoid vital wheat gluten if at all possible.

I have now moved to kneading my dough in the machine and then baking in the oven.  But these are the two recipes I've used for a few years now.


kwoodmiller's picture

I think I'll give your modified recipe a try since its tried and tested successfully. I also found that some recipes call for too much yeast. Dont know whether its because our South African humidity is too high thats why we need less yeast.   

althetrainer's picture

I got this one from my old Toastmaster manual


Whole Wheat Bread

1-1/3 cups + 1 TBL water 45F/7C

1/4 cup oil

3 TBL molasses

2 tsp salt

4 cups whole wheat flour

4 tsp active active dry yeast

Add ingredients according to your machine's directions and bake away.

This recipe requires refrigerating the water two hours before using.  The cold water will keep the dough ball from getting too warm during the knead and rise cycles.

**I don't use my bread machine so I am not sure how it will turn out.  Depends on your breadmaker, 4 tsp of active dry yeast can be too much.