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No-Fail Whole Wheat Bread

In my ideal world, I’d only eat fermented grains.  That doesn’t always happen, sometimes we run out of bread and there’s no time for the several day process of making sourdough.  So I whip up a quick two loaves of this bread.  It’s SO simple, has only a small amount of yeast, and is super light and soft, but still 100% whole wheat.  Hands on time is under half an hour and you can have warm bread on the table in two or three hours.  If you’re not eating 100% whole grain bread, this is a really easy (and delicious) place to start.

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No-Fail Whole Wheat bread


  • 3 1/2 cups warm water
  • 1 1/2 teaspoons yeast
  • 1/4 cup honey
  • 7 cups whole wheat flour Divide in half
  • 2 teaspoons sea salt
  • 2 tablespoons olive oil


  1. mix 3.5 cups warm water, 1.5 tsp. yeast, and 1/4 c. honey in your mixer bowl and let the yeast proof.
  2. Next mix up and add half of your 7 cups of whole wheat flour (3.5 cups), 2 tsp salt and 2 heaping tablespoons olive oil.
  3. Mix it all up and let it sit for one minute. You can just use a wooden spoon here.
  4. Now add the second half of the flour (another 3.5 cups). I do this part in the Kitchenaid. Mix it on high for 7 min. Then let sit for 15 minutes.
  5. Dump the dough onto a floured surface and divide in it half (I use one of those big pastry scrapers). It will be quite sticky and stretchy so work quickly and with plenty of flour.
  6. Shape it loosely into loaves, put it in two pans and let it rise until it’s sticking over the top of the pan. I line my pans with parchment paper and reuse it over and over.
  7. Bake the bread at 350 for 35min.

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Final step: slice off a big, fat piece, slather it with butter and honey and sink your teeth in!  At least half a loaf always disappears within the first few minutes of coming out of the oven.  The second loaf I pop into the freezer where it keeps and thaws beautifully.  This bread is perfect for sandwiches, toast, dipping in soup etc.  Enjoy!

  Leave a Reply

  • I tried this today and I have a few questions, as the bread turned out delicious, but my dough didn’t rise as expected:

    1.) When you say to mix on high – my kitchenaid directions stated don’t work dough on actual high, so I put it on 4/5 – medium. Did you actually mean high though?
    2.) When you turn the dough out, do you knead it further? I did not, I’m wondering if I should have.
    3.) What size loaf pans do you use? I believe mine are 9×5 inches — I wonder if you have 8x4s, which would probably yield the pictured rise.

    Laura Taylor April 15, 2018 AT 8:19 pm
  • Just made this bread for the first time in my new Kitchenaid stand mixer. And boy oh boy is it easy and delicious! Tried it fresh out of the oven with some butter and the whole family loved it! Made the hubby and I breakfast sandwiches this morning and toasted it, and it still maintained its light and fluffy texture! This will be a go to for this house. Thanks!

    Sarah December 31, 2017 AT 10:11 am
  • Is it slow or quick rise yeast?

    Ashkru July 25, 2017 AT 10:37 am
  • This only has one rise? It doesn’t need to rise the first time before being divided into loaves? I’m thinking of making it but am used to letting my dough rise once, punching it down and the shaping it and letting it rise again before baking. Thanks!

    Elizabeth May 6, 2017 AT 7:19 pm
  • So happy I found your blog. My entire family loves this bread recipe! Thanks for sharing.

    Kelly March 25, 2017 AT 10:15 am
  • Can you sub honey with agave for a vegan bread?

    Ariel January 18, 2017 AT 11:30 pm
  • This was a great way to waste 9 cups of flour! Follows the recipe till I turned it out on the counter, more like poured all over the place barely resembling dough. I worked in another almost 2 cups trying to contain the glob but it was so runny I gave up. Really disappointed.

    Tayelor Wallace January 14, 2017 AT 10:21 am
    • You need 7 cups of flour, not 9. I’ve made this several times and it always works out beautifully.

      Kelly March 25, 2017 AT 10:13 am

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