Everyday Whole Wheat Bread

Everyday Whole Wheat Bread via DeliciouslyOrganic.net

Here is my favorite everyday recipe for whole wheat bread. The bread can be made start-to-finish in less than two hours and is very easy to put together. It makes two full loaves but you can easily cut the recipe in half. The bread is best right out of the oven with a nice slab of butter.


Everyday Whole Wheat Bread

Serving Size: Makes 2 loaves

Everyday Whole Wheat Bread

I found that Bob's Red Mill whole wheat flour lends a very dense and tough loaf so I don't recommend using that brand of flour. King Arthur whole wheat flour or freshly milled flour is a good choice for this bread. Also, it's very important to make sure your yeast hasn't expired.


  • 1/3 cup unsalted butter (optional)

  • 2 1/2 cups warm water (not above 120°F)

  • 7 cups [white whole wheat flour]https://www.kingarthurflour.com/shop/items/king-arthur-white-whole-wheat-flour-5-lb] (made from white wheat berries as opposed to red), freshly ground preferred, divided

  • 1/3 cup honey

  • 1 1/2 tablespoons active-dry yeast (make sure to check the date on the yeast!)

  • 1 Tablespoon Celtic sea salt


Melt the butter over low heat in a small saucepan. In a large bowl stir melted butter, 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 on to 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 12x9-inch (approximate) rectangle and then roll it 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 dough is ready. Cool for 5 minutes before serving.

NOTE: This recipe was posted before I began a grain-free diet. If you'd like a grain-free bread recipe, click here.

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  1. Rebecca

    I made this bread as directed, but I used 100% Stone Ground Whole Wheat Flour. I had it in the oven for about 20 mins and the bread was smoking a lot. It wasn’t burned at all, but set off smoke detectors. What would have caused the bread to steam or smoke like it did?

    • Deliciously Organic

      If the bread wasn’t burned to a char (to cause all of the smoke), there was probably something in the bottom of your oven – such as butter that had dripped last time you baked, or crumbs of some sort. I had some butter drip off of a baking pan a few weeks ago, forgot about it, and turned on the oven a few days later and smoked up the entire house! :)

  2. Donna

    This turned out AMAZING!!! The girls went through half the loaf already! (I have 5 girls so that might not be saying much) They LOVE it!! Thanks so much for great recipes! Next on my list.. The Coffee Creamer:)

    • Deliciously Organic

      Hmm…My first thought is to check and make sure your oven is calibrated correctly. Also, was it a very humid day? Humidity can affect baking quite a bit. Also, this recipe has been tested as a free-form loaf. I’ve never tested it in a loaf pan, so that could affect the baking time. Did you divide it into 2 loaves or put it all in one? Sorry for all of the questions, but I truly want to help figure out what
      happened. :)

    • April Tozlowski

      I’ve used another bread recipe that states there may be a problem with it being done in the middle . The solution listed was to make sure the internal temp is 200 degrees F (I use my meat thermometer and stick it in the middle of the loaf to check and then take it out). It also states to avoid over browning to cover with foil the last 20 minutes. This may help.

  3. Sherri Specht

    Can you share your soaked bread recipe? I’d love to try it. Also, have you tried to use sourdough starter? I am interested in learning how to use sourdough instead of yeast for more nutritional benefits.

  4. Stephanie

    My dough didn’t rise. I have only made one successful bread before and I used bread flour in it. It was of course delicious, but I don’t want to eat white flour. I am not sure what I did. Maybe I killed the yeast? Is there a specific yeast I should buy. I used the dry active yeast. Was I supposed to let it sit on top of warm water before mixing with flour, butter, and honey? Thanks and I love your site!

    • Deliciously Organic

      I also use active dry yeast. The yeast was supposed to sit in the warm water, milk and honey mixture for 30 minutes. If you didn’t notice bubbles or that it rose at all during this stage, then the yeast might have been “dead”. Also, if the water wasn’t warm, that could affect how well the yeast reacted with the honey and other ingredients to rise.

    • One thing I learned from a chef that I NEVER read online was that yeast must be in WARM not HOT water. Hot water kills yeast, so make sure the water is lukewarm. Also, if you want to make sure your yeast grows, maybe try mixing the ingredients – honey, yeast, warm water – together first before adding the melted butter. The melted butter might have been too hot for the yeast. Secondly, you could check the date on your yeast. Old or expired yeast might also be dead. (I keep mine in the freezer and it stays for several months – at least 6-8.) In my experience, any brand of yeast should work just fine.

    • Linda

      I have much better success with either Red Star dry yeast or Hodgson Mills, if available. Either of these is more forgiving than Fleischman’s. I had come to this conclusion, but have since confirmed it with a professional baker. I always let it sit in the warm water with a teaspoon of sugar or honey to see if it froths, indicating that it’s not dead. I use a thermometer to be sure the liquid is correct temperature. Also, I LOVE baking bread with bread flour.

    • Victoria

      And this bitter experience, early on in my baking life, is why I always proof my yeast. That way at least I don’t lose the other ingredients if the yeast goes wrong.

      Put your yeast and water in the bowl and add a teeny bit of whatever sweetener you’re using in the recipe – here I used a tsp of the honey from the 1/3 cup of honey in the recipe. Wait 5-10 minutes. Got bubbles? You’re good to go. No bubbles? Something’s wrong – either with the temp of the water or the yeast itself. Try again, use a thermometer to make sure you’ve got the right water temperature if you’re really unsure. If it still fails to bubble, you’ve most likely got dead yeast. Give it a proper burial and get some more. FYI the yeast I get in bulk from King Arthur is amazing stuff and lasts a good long time in the freezer.

  5. Melissa

    I’m so happy to have found this recipe for whole wheat bread! However, I’ve tried it twice and cannot get it to rise. I’m not sure what I’m doing wrong–I’m following the directions exactly. Any tips?!

    • Deliciously Organic

      I’m sorry to hear it didn’t rise. Hmmm….Here are a few ideas: I would check and make sure your yeast isn’t “dead” or expired. Yeast is very sensitive to temperature, so make sure the water isn’t too hot (or too cold). Also, the yeast needs to feed off the sugar, so I wouldn’t cut out the honey or decrease it in this recipe. Also, after the first stage, you should see little bubbles on top of the surface – this tells you the yeast is working properly. If you have any more questions, please feel free to write! 😉

  6. 13yoyo

    Could you please elaborate on how we roll the dough after we have spread it out into a rectangle, thank you. The taste of the bread is beautiful, however the fluffyness not so much. It turned out heavy, what could be going wrong. Its not the yeast, im pretty sure its the technique.

    Please explain how you knead and roll the dough. How come its only a 1 minute knead i thought kneading took atleast 10 minutes.

  7. Taryn

    I made this about once every week or so depending on how fast we go through it. I also make the hamburger buns which are amazing. I have had some complaints about how dense the bread is. I follow the recipe and even when I serve the hamburger buns immediately my husband thinks it is too dense. Is there something I can do to make it a little more light? I know cooking with whole wheat flour is different but I experiment with mixing the whole wheat with all purpose whole wheat and that was a little bit of a mess! The buns spread everywhere and were hard to get apart. If you have any suggestions about either the bread or buns that would be great!

  8. Taryn

    I just saw the comment about my previous one about kneading which could be possible for the bread but I’m not sure about the buns since I do use a dough hook. I’m using King Arthur flour would that be causing it?

  9. Jennifer Brown

    I think my dough was too dry – do you ever have to add more water while kneading? It rose fine the first time but not enough the second so it’s way too dense and didn’t cook through even after half an hour. The flavor is good though so I will try again!

    • Deliciously Organic

      Yes, sometimes I have to add a bit more water when kneading. Dough can be a temperamental thing and the humidity and air temperature can play a huge part in the final outcome. I would try adding a bit more water next time. I’m glad you enjoyed the flavor! Maybe you could use the second, more dense loaf for croutons. :)

      • JM

        Try this recepie this week. It rise on the first step, but when I added the the extra flour for the 2nd rise it was too much and hard to mix, a lot of the flour didn’t mix had to keep adding water on the kneading process . It still rise. When the bread was done, it came out really dense and not usefull for a sandwich (the only reason I want to make bread). I use King Authur white 100%wheat flour.
        How do I make it less dense?

  10. Jill Tanzer

    Just made this and it turned out beautifully! I don’t have a bread machine so here’s what I did differently for those who want to adapt for making by hand:
    – I always “proof” my yeast first just to make sure it’s active (For years I couldn’t get bread to turn out but read this from some bread “experts” and it has definitely helped me out). Mix just the yeast, warm water, and honey in the same bowl you are going to mix the flour in. Let it sit for 5-10 minutes until it is “foamy” – the yeast kind of starts fizzing up from the bottom. Then you know it is active.
    – Proceed with adding flour and letting it sit/rise for 30 mins.
    – Then, I added the flour and salt per the recipe but I put it in my Kitchen Aid on level 2 (to mix slowly) and mixed with dough hook attachment until it turned into a good dough ball (about 5 mins). I turned it out onto the floured table and rolled it out per the recipe. Then put it into 2 loaf pans, rose and baked per the recipe (did have to bake 3-5 extra minutes though).

    So good – my husband LOVED it! He instantly said, “we are keeping this recipe”. Yes, we are!

  11. I have been wanting to try making my own bread for a long time and just didn;t know where to start. Since getting my Vitamix, I have been grinding my own wheat for other recipes so I decided to give this recipe a try. It came out wonderful! I did make a few changes. I was fearful that it would come out very heavy so I added the vital wheat gluten and baked it in bread pans (added 10 minutes to the cooking time). It came out with a wonderful light texture and an amazing flavor! I am hoping that these 2 loaves last all week for school lunches. Thanks!

  12. Colleen

    This was delicious!! I’ve been searching for a homemade bread recipe that isn’t too heavy, too ‘yeast-y’, too thick, etc….I found it!! :)
    I just let our three girls (ages 5, 10 & 13) try it and they all agree this is the best whole wheat bread we’ve made – THANK YOU, Carrie, for this, and so many other, wonderful recipes!!
    …now, how to prevent eating both loaves before dinner…

  13. Meridith

    I have made this recipe twice and while the bread is delicious, it has been very dense both times. I read in several places that whole wheat dough needs to be kneaded longer than white dough. Why is this dough only kneaded for one minute? What would happen if I kneaded it longer? Thanks for the recipe!

    • Deliciously Organic

      I don’t know if kneading more (in this recipe) would get the results you’re looking for. Kneading develops the gluten, so extra kneading would mean a more dense bread. What flour are you using? I’ve found that Bob’s Red Mill whole wheat flour yields a very dense bread/cake/muffin. We found this when we were testing the recipes for my cookbook. If you are using Bob’s Red Mill I recommend using another brand. I think you’ll find the bread won’t be quite as dense.

  14. Alissabeth

    This recipe is FABULOUS! I use King Arthur White Whole Wheat. I personally would decrease the salt and increase the honey a tad, but that’s just my taste (and memories from childhood). It rose beautifully and tasted wonderful. I can’t find my bread maker paddle, so I had to do this recipe and I’m so glad I did. I’ll be making this again…it was pretty easy.

    How do you recommend storing?

    • Deliciously Organic

      I’m so glad you enjoyed it! I like to wrap my bread in a large piece of parchment paper and then put it in an airtight container. This way the moisture is absorbed by the parchment and the bread doesn’t get too moist.

  15. Tricia

    The recipe says to knead the dough for one minute, but the video you linked too says to knead for 10 minutes so I was just wondering if you really meant one minute? Thanks for the recipe and the help :-)

  16. Nicole

    I am just trying this recipe for the first time. I read all the comments first just in case because I have never made bread before. My bread is currently rising, but I definitely did something wrong. There is nothing light or elastic about my dough. Somehow, I think I messed it up while adding the 4 cups of flour and salt. It looked beautiful and fluffy with little bubbles when I removed the towel. Then, I had a lot of trouble adding the rest of the flour. It was so dry, I couldn’t get it all into the dough. So, I added a little water and then a little more and so on. I probably ended up adding half a cup. But then, I knew all hope was lost. The dough was like a rock! I tried to kneed it, but it wouldn’t stretch at all. I just set it out to rise to see what happened. I just checked on it and 30 minutes later it hasn’t budged. I measured the flour very carefully. Could there have been too much somehow? Has anyone else had this trouble? Should I have folded the flour in or is there some trick I don’t know?

        • Deliciously Organic

          I just looked up that brand and it should have worked just fine. I’ve always used hard winter wheat (not hard spring wheat) but I can’t see how that would make a huge difference. Adding the water should have helped it become more soft and supple – not stiff. I would leave it in a warm area for a while and see if it rises. If it doesn’t, I could cut it in half, bake it and then use it for bread crumbs or croutons. Sorry I don’t have the answer!

          • Nicole

            Certainly not your fault! Just hoping it could be salvaged. Croutons sound great! Thanks for the idea! I’m glad it won’t all go to waste. I’ll have to give it try again. I’ll let you know if I have different results. Thanks for your help!

            • Mandy

              Nicole, I had the same exact problem. Was yours really “floury?” Like yours, mine looked great after I removed the towel, but when I added the rest of the flour it seemed impossible to stretch and knead. It never did reach that elastic texture it was supposed to, but I still ended up baking it. It turned out ok, just kinda hard. My husband likes it so I guess that’s all that matters. I wanna try it again but this time in loaf pans. Hopefully it’ll turn out better next time.

    • Lilia

      The same exact thing happened to me. When I added the dough a second time, 4 cups was way too much flour and it made it very dry and flaky. I made it again and only added a little more than 2 cups and it came out perfect. It was enough for 2 loaf pans. Not sure why it didn’t work for me adding the 4 cups. I used king Arthur 100% whole wheat flour. Either way I’m happy I found this recipe and I’m never buying whole wheat bread at the store again!

  17. Amanda

    I wondered if you have developed a recipe where you soak the flour. I know you are grain free now so I wasn’t sure you were tackling that anymore. If not…do u know a link to a food recipe? Thanks

  18. Shawn

    I just made this bread for the first time tonight. I baked it in a loaf pan. It was a little heavier than I would like, but so yummy! I think next time I will let it rise a little longer (I let it rise for 45 minutes on the 2nd rise). The family was already in bed by the time it was ready, so I am excited to get their opinion in the morning!

  19. Amanda Raymond

    Finally! A simple, delicious bread recipe that our whole family can enjoy! Since finding out that our daughter was allergic to eggs, peanuts, and soy, we’ve been paying nearly $6 a loaf for a bread that doesn’t contain those allergens. Multiply that by 3-4 loaves a week, and one could understand why it was critical that I find a less expensive alternative! My daughter loved this bread, and it makes my heart so happy to have found one more recipe to add to my file to be able to provide her with food that is safe for her :). Thank you so very much!

  20. Angela

    I absolutely love this recipe! I kept reading on other sites how hard it was to make 100% whole wheat bread, especially if you have never tried to make homemade bread before (like me). This looked so simple, though, I decided to give it a try. I have now made three batches, and every loaf has been delicious. The only change I made from the instructions was to put the loaves in bread pans and cook an extra 5 minutes. thank you so much for a healthy recipe that even I can follow!!

  21. Mandy

    I made this yesterday, and I wish I had read the comments first before making it because it was the first bread I’d ever made. I had a really hard time when it came time to knead. It was really floury and dry. I did add a few drops of water to my hands eventually. I ended up “kneading” for about 15 minutes (I say it like that because the dough was so tough I could hardly knead at all). I didn’t want it to go to waste so I just stuck it in the oven and hoped for the best. The middle turned out really moist, but the crust is so hard. I’m kinda frustrated with it. I wanna try again, but in loaf pans so I can use it for sandwiches. I just hope I’ll be a little more successful next time. Any awesome tips?

    • Deliciously Organic

      No problem! I’ve found that Bob’s Red Mill lends a very crumbly and coarse baked bread so that’s why I was asking. Every time someone has said the bread was dense, they were using Bob’s Red mill ww flour. Next time you try it, I would try replacing 1 cup of the ww flour with 1 cup ww pastry flour. This will lend a more tender crumb. And don’t be afraid to add more water if needed. 15 minutes of kneading will also make the bread tough, so next time try kneading it for the recommended time. Bread making can be quite a challenge, but once you have that tender loaf come out it’s like magic! :)

  22. Adrienne

    I made this bread for the first time Sunday but it didn’t turn out great, I think the water was too hot and killed the yeast. It tasted good but didn’t rise and was still too dense/moist in the middle. Also my loaves were ugly as sin lol. Today I tried it again with some changes…I used white whole wheat flour. The water temp was just over 100, I melted the butter in the microwave, instead of kneading mixed everything in my kitchen aid mixing bowl and then used the dough hook to knead the bread on 1/2 setting for a few minutes until well formed. I did have to add a tablespoon of water to the mix. Then I divided the dough in half and put into my two greased loaf pans and pushed it down so that when cooked it would form to the pan. I placed the pans on top of my preheated oven since heat was coming off and added 5 minutes to the cook time. They turned out beautiful and taste amazing. Even though the loaves I made Sunday weren’t perfect my husband and 5 year old loved the taste and texture and frankly if I can make that picky eater like something it is a real winner! I’m going to freeze one of the loaves after it cools since I doubt it will last until next week. Thanks so much for this recipe!!

  23. Thank you so much for posting this recipe! I’ve been using my bread maker and I think it’s on it’s last leg. I’ve been searching for a good, healthy scratch recipe. I just made it today, and although I mixed in some sprouted whole wheat flour and some sprouted spelt flour, it was okay. I think there is something about this sprouted flour that I’m not getting. The bread is dense. But, I’m so happy that I found this and will be making it again!

    • Deliciously Organic

      Yes, you can freeze the bread in slices. The slices might be a bit more moist after defrosting, so I would heat them in the oven or toast them to remove the excess moisture.

  24. Kelly

    Hi! I am going to be trying this recipe this week, but seeing as how our family goes through a ton of bread, I was wondering if it ok to make several of just the dough and freeze them. That way I can bake as needed and can always have the dough on hand. What are your thoughts? We do have a stand-alone freezer, which keeps things longer. On a side note, I have been making your coffee creamers for a few weeks now and LOVE them! Thank you so much for the healthy alternative to coffe-mate!!

  25. Mike D

    So this was my first time baking bread. My wife and I decided that we were going to start eating healthier, Non-GMO, and mostly if not all organic. I found a recipe asking for wheat bran which we didn’t have so I searched again and found this one… no wheat bran needed. So I think cool, I could do this. I follow the directions and have a positive first reaction (flour, yeast mixture). I add the second batch of flour, cut it, roll it, form it, and place it on a sheet, covered like it said for 30 minutes. This time, no reaction… no rise. I baked it anyway and it came out dense, crumbly, and doughy in the middle. I am guessing something went wrong in the second addition of flour or maybe the initial reaction wasn’t as good as I thought it was. Any suggestions for fixing the issue? Is 20 minutes really long enough to bake this bread? I did the first in a loaf pan and the second on the sheet, but both needed more time.

    • Deliciously Organic

      Hmm..if it didn’t rise the 2nd time, then something went wrong. What brand of flour and yeast did you use? Yes, 20 minutes is long enough to bake it since the dough is split into two loaves. If you do bake in a loaf pan, it will need more time in the oven.

      • Mike D

        I used Hodgson Mill Whole Wheat Flour since it was verified by the Non-GMO project. I noticed that King Arthur flour is not verified. I also used Fleischmann’s (sp?) yeast. Afterwards I saw that they advise heating the water to 120-130 degrees to activate the yeast. My water was not that warm since the recipe only mentions warm water. To me, 120-130 degrees is more than just warm.

        • Deliciously Organic

          That’s interesting. I was taught that the water should be between 105-110. If it’s too hot it will kill the yeast. If it rose in the first stage, then the yeast, water, flour and sugars were working together. Is it possible the amount of flour added in the second stage was miscalculated? I’m really not sure why it didn’t rise in the second stage. Sorry I can’t be of more help.

  26. Tara

    i am just trying this recipe for the first time, i am new to making bread and just freshly ground up soft white wheat for the recipe, i followed the recipe exactly , i know the yeast is active rose with lots of bubbles, after reading many other comments of people saying there was too much flour or too dry but mine surprised me when i had to keep adding more flour it was way too sticky and moist for me to be able to knead, i ended up adding around 3 cups more then i was able to roll it out and shape into the loaves…. i really hope this turns out… is it because i used fresh flour?

  27. Megan S

    I have tried this recipe 3 times and my loafs end up fairly short (almost like french bread height) and really dense. I am brand new to bread baking – is this how this recipe is supposed to be or should it be lighter/fluffier?

    The first time I did one half “loose” and the other half in a loaf pan. The 2nd 2 attempts all were in loaf pans.

    I have tried 2 different whole wheat flours (one was King Arthur) and the third time was using King Arthur’s Bread Flour. I usually have to let the 2nd rise go for quite a bit longer than noted to get any height at all. Should I be letting the 1st rise go longer??

    The first 2 times I used my stand mixer, the 3rd time I mixed by hand thinking it was over mixed by the stand mixer?? – not sure if that matters?

    I really hope to make this recipe work since it is so simple! Thanks from the novice 😉

    • Deliciously Organic

      I’ve never tried bread flour with this recipe, so I’m not quite sure how it would turn out. If you’re not getting any rise, then I would try a different yeast. Are you making any substitutions? For example, the yeast needs the sugars from the honey, so if you omit the honey or use less than what’s called for in the recipe it will create a dense, flat loaf. I’ve never made this recipe in the standing mixer, so over mixing could have been an issue. Over mixing can cause too much gluten to form creating a dense loaf. Baking bread can be tricky, but once you master it it’s great!

      • Megan S

        I think I got it!! I timed the kneading in the mixer to 8 minutes, changed to SAF Gold Label yeast, did 1/2 King Arthur’s Bread Flour and 1/2 KA WW flour, then I put the dough in the oven with just the light AND a pan of boiling water. I really think the humidity was an issue – it has been so, so dry this winter! Horray! I now have two HUGE fluffy loaves! I will try with 100% WW next time and see if there is a difference! Teehee, so happy :)

  28. Dory

    I have been looking for a homemade bread recipe that I can make sandwiches with and decided to try this – I am very pleased with the results. I have had mixed results with bread recipes in the past, so as usual I was a little worried. I also decided to make this at the last minute and so did not have enough white whole wheat flour on hand, so I used half white whole wheat flour and half bread flour. Otherwise I followed the recipe exactly. I also weighed my flour instead of measuring to make sure my ratios were correct. My bread rose well on both the first and second rise, and the bread came out light and not too dense, in part I’m sure to the bread flour.

    My only issue was the cooking time. I split the bread into two loaves as the recipe says, however my cooking time was much longer, about 35 minutes, for the bread to be done. I regularly test my oven temperature and it actually runs a few degrees hot, so I’m not sure what the difference was but the loaves would have been far undercooked at 20 minutes for me. I used a thermometer to check the internal temperature and removed the loaves at 180 degrees.

    I will definitely keep this recipe in my collection! I’m so glad to have bread in my house that has only real ingredients!

  29. kathryn

    This was delicious and a big hit for our dinner party (served alongside italian casserole). I did find that I had to bake it much longer than specified and it was still a LITTLE bit doughy in the center ( baked about 40 minutes total). Next time I will increase the oven temp and see how that turns out.

    Thanks for the recipe!

  30. Sarah N

    Lovely, delicious, and (relatively) healthy! I made this bread with maple syrup instead of honey, since that’s what I had, and it’s delicious! Definitely my wheat bread keeper recipe!

  31. Lyndsey

    Yes I followed it exactly except I did use King Arthur’s bread flour. And I let it rise an extra 10 minutes the second time. It seemed to turn out perfectly except it wouldn’t get done in the middle and the outside got really hard because I kept it in trying to get the middle done. I was going to try regular organic flour today to see if that would make a difference. I’m new to this bread making thing, so I’m clueless :)

  32. raquel

    I have never attempted to make bread before. I am excited to try this recipe. However I am very closely monitoring the nutritional numbers fat, calories, sugars, proteins, carbs, and serving size of all my food because of my weight. Can you give me the nutritional numbers/info for your bread recipe. I would greatly appreciate it.

  33. Kara B.

    Ugh. I have tried countless whole wheat bread recipes, always hopeful that this time it will work… I think I will throw in the towel and just buy the most wholesome natural bread I can find. The rising process is always fine and then when I bake they turn into dense flat pucks. Guess I will make bread crumbs from these two loaves. So defeated by bread making.

    • Deliciously Organic

      I’m sorry to hear you are having issues. Bread making can be a learning process. Did you make any substitutions? What brand of flour are your using? Maybe we can troubleshoot and figure out what’s going on. :)

  34. Kara B.

    Thanks. I followed your recipe exactly except I used White Wheat King Arthur flour as it was all i had on hand. I do live in a very humid climate, not sure how to combat that if that’s the issue. Would greatly appreciate any feedback you have time for.:-)

  35. Melissa

    I’ve made this recipe several times and it has always turned out wonderful and my kids love it. Before this recipe, I had never made bread before, it was so easy. Because of the time you have to allocate to making bread, I thought it would be easier to get a bread machine. I bought the Cuisinart and have been trying the recipes they recommend, and am so disappointed. Not as good as yours! I would love to make your recipe in my bread machine. Do you know how to convert it so that it will work in a bread machine?

    • Deliciously Organic

      Whole wheat flour is made from the red wheat berry and contains more gluten and protein, thus producing a more dense and tough bread. I recommend using white wheat flour (made from white wheat berries) for this recipe.

  36. Samantha Leach

    I want to try this recipe. Is there a substitute for the honey? I have a toddler and I guess now you’re not supposed to give kids honey until 2..so I didn’t want to use it.

  37. Sally

    this recipe sounds great. I’ve been buying whole wheat kernals and grinding them into flour in vitamix. We like the recipe I use right now but its more of a crusty loaf and I’m looking for more of a sandwich type. I accidently bought instant yeast at my local Dutch Market, can I safely use that in this recipe instead of active?

  38. Liz

    I just used this recipe and my loaves turned out delicious!! First time in my life I’ve liked real wheat bread. I used white whole wheat flour. I ate 2 slices fresh out of the oven with milk and apple jelly and some milk. Wonderful bedtime snack!!


  1. […] Whole Wheat Sandwich Bread – I’ll admit- I was intimidated by this idea, but it really wasn’t hard and the end result was delicious! […]

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