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100% Whole Wheat Bread

  • Author: Melissa Griffiths- Bless this Mess
  • Total Time: 1 hour 30 minutes
  • Yield: Makes 2 loaves 1x


  • 2 1/2 cups warm water
  • 2 eggs
  • 1 tablespoon molasses
  • 4 tablespoons honey
  • 1/4 cup olive oil
  • 5 cups whole wheat flour
  • 1/2 cup wheat gluten
  • 1/4 cup dry milk
  • 1 tablespoon salt
  • 1 tablespoon instant yeast
  • 1 1/2 to 2 cups additional whole wheat flour


  1. Mix wet ingredients together in the bowl of your stand mixer (or by hand if you are really in the mood to stir!). Add dry ingredients and stir well to combine (just the first 5 cups of flour at this point). Mix in enough additional flour to make a moderately stiff dough. Knead 5-6 minutes.
  2. Divide dough in half, shape into loaves and place in 2 greased loaf pans. Cover and let rise until doubled in size. I made this in the summer and it doubled in size in about 45 minutes. Plan on a little longer in the winter when the house is colder.
  3. Bake at 350 for 35-40 minutes. Remove from pans; cool completely before cutting. Store bread in an air-tight container.


This recipe is nice because you don't have to let it rise in the bowl the first time. The original recipe didn't have you do it, I tried it as written and loved it. I sure didn't mind cutting out that step and the bread was great!

No molasses? Just replace it with more honey.

  • Prep Time: 50 minutes
  • Cook Time: 40 minutes
  • Category: Bread
  • Method: Bake
  • Cuisine: American


  • Serving Size: 1 slice
  • Calories: 167
  • Sugar: 4.3g
  • Sodium: 119mg
  • Fat: 3.8g
  • Carbohydrates: 29.7g
  • Protein: 5.8g
  • Cholesterol: 16.2mg

Keywords: whole wheat bread, how to make homemade bread, yeast, honey, soft and fluffy bread