100% Whole Wheat Bread. Most whole grain or grain and seed breads from the market fall a bit short on the taste factor. I don't know what they do, but the breads are just too sweet tasting and generally have an odd after taste. Whole wheat bread has an unfortunate reputation for turning out heavy and dense at home.

Whole wheat bread or wholemeal bread is a type of bread made using flour that is partly or entirely milled from whole or almost-whole wheat grains, see whole-wheat flour and whole grain. It is one kind of brown bread. This loaf is made with only whole wheat flour, there's no all-purpose flour or bread flour added. You can cook 100% Whole Wheat Bread using 6 ingredients and 7 steps. Here is how you achieve that.

Ingredients of 100% Whole Wheat Bread

It's 6 cups of whole wheat flour.
It's 2 1/2 cups of warm water.
It's 1 1/2 tablespoons of yeast.
Prepare 1/3 cup of honey.
It's 1/3 cup of olive oil.
Prepare 2 1/2 teaspoons of salt.

And if you follow my recipe and instructions, adding only enough flour as needed for the dough to clear the sides of the bowl, and kneading it long enough. People are crazy behind baguettes, crusty breads, french loaves etc…but what gives me a lot of joy is a good old soft sandwich loaf with a lot of flavor. I have used a number of whole wheat flour to make this bread, both commercially ground and home ground. White whole wheat flour is a type of whole-grain flour made from a lighter variety of wheat, and it has a less-assertive flavor than most whole wheat flours.

100% Whole Wheat Bread instructions

Combine water, yeast and 2 cups of the flour in a mixing bowl. Set aside to sponge for 15-20 minutes, until risen and bubbly..
Add honey, oil, salt, and 4 cups of flour. Mix until dough starts to clean sides of bowl..
Turn out onto a foured surface and to knead for 10 minutes. Add only a few tablespoons of flour at a time if dough sticks to surface, being careful not to add too much..
Form into two loaves and place in greased bread pans. Allow to rise in a warm place for about 60 minutes, or until doubeled in size..
Preheat oven to 350 degrees..
Bake for 30 minutes, rotating halfway through if needed..
Immediately remove from pans to cool on a rack. Allow to completely cool before slicing..

Keep in mind that whole wheat will always produce a heavier, more dense loaf. I got this recipe from a bread making class that I went to with some church friends. You do not have to use the gluten, enhancer, or lecithin which is This recipe is FANTASTIC! The freshness of the flour has a big impact on the flavor of the bread—buy the best you can find. Mix water and leaven together in a large bowl.