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100% Whole Wheat Bread Recipe
4.9 from 258 votes

100% Whole Wheat Bread Recipe

This 100% whole wheat bread recipe uses a sponge starter combining whole wheat flour, water, maple syrup, and active yeast to develop gluten and flavor. The dough is then kneaded with additional whole wheat flour, salt, oil, lemon juice, cumin, and water to form a soft, smooth dough. The bread is shaped into a rectangular loaf and rolled before baking, resulting in a hearty, dense bread with a deep wheat flavor and a slightly spiced note from cumin.

Prep Time
2 hrs
Cook Time
45 mins
Total Time
2 hrs 45 mins
Servings: 12
Calories: 158 kcal
Course: Bread
Cuisine: American

Ingredients

Sponge:
  • 1 cup whole wheat flour
  • 1 cup water warm
  • 2.5 tbsp maple syrup or other sweetener of choice
  • 3 teaspoon active yeast (2.25 tsp works as well if it’s new strong yeast)
Bread:
  • 2 cups whole wheat flour
  • 1 tsp salt
  • 2 tbsp neutral cooking oil generic cooking oil
  • 1 to 1.5 tsp lemon juice or lime juice
  • 1/4 tsp cumin ground
  • 2 tbsp water
  • oil or vegan butter as needed

Instructions

    Cup of Yum
  1. Mix the ingredients under Sponge in a bowl. Mix for 2 to 3 minutes until a smooth batter and you can feel the gluten forming. It will start to get a bit stringy
  2. Let the bowl sit for 1 hour in a warm place. (Use a large bowl as the sponge will triple)
  3. In a stand mixer, add the sponge. Mix the salt into the 2 cups flour and add the flour to the stand mixer. Start kneading. Add in the oil, cumin, lemon juice and water and continue to knead for 5 minutes. Let the dough rest for 5 minutes. Check the dough to see if it needs more flour or water (it should be soft and smooth. not stiff and not sticky). Add more water if needed. .
  4. Knead for another 5 to 8 minutes. The dough should not break immediately when a small portion is pulled out. (I knead at setting 2 on my kitchen aid). You can let the dough rest for 15-20 minutes at this point.
  5. Shape the dough into a fat 9 by 5 rectangle. Fold in the 5 inch side. then roll the longer side like a jelly roll. Seal by pinching. Roll the log a little to even it out in thickness. Place in the parchment lined or well greased bread pan (9 by 5 inch). Spray water on top. Sprinkle sesame seeds or oats. Spray water again. Cover with a towel and let rise for 50 minutes to an hour or until it doubles or the bread domes over the pan edge. (You want to give the bread enough time to rise and get airy. the time depends on the ambient temperature.)Spray water, then spray oil on the top.
  6. Pre-heat the oven to 350 degrees F / 180ºc. Bake the bread for 40 minutes.
  7. Remove the bread pan from the oven and brush oil or vegan butter on top. Remove the bread from the pan after 5 to 10 minutes. Let it cool completely before slicing with a serrated knife.
  8. Store in a bread container on the counter for upto 2 days or refrigerate for upto a week.

Notes

  • Adding vital wheat gluten can improve gluten development and reduce crumbliness when slicing.
  • Molasses can be used to deepen the flavor and color if preferred.
  • Replace water with orange juice and omit lemon juice for a fruitier note.
  • Adjust water quantities depending on the type of whole wheat flour used to maintain a soft but not sticky dough.
  • Hand kneading may require additional kneading time and folding on the counter to develop gluten adequately.

Nutrition Information

Calories 158kcal (8%) Carbohydrates 24g (8%) Protein 4g (8%) Fat 5g (8%) Sodium 196mg (8%) Potassium 127mg (3%) Fiber 3g (12%) Sugar 2g (4%) Vitamin C 0.2mg (0%) Calcium 15mg (2%) Iron 1.1mg (6%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 158

% Daily Value*

Calories 158kcal 8%
Carbohydrates 24g 8%
Protein 4g 8%
Fat 5g 8%
Sodium 196mg 8%
Potassium 127mg 3%
Fiber 3g 12%
Sugar 2g 4%
Vitamin C 0.2mg 0%
Calcium 15mg 2%
Iron 1.1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.