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.

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!


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No-Fail Whole Wheat bread

Source: mother-in-law

Course: Breads



  • 3 12 cups warm water
  • 1 12 teaspoons yeast
  • 14 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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