A Tradition in Family Baking

100% Whole Wheat Bread

4.8 from 13 reviews
100% Whole Wheat Bread
A classic whole wheat bread; slice thick to enjoy with soup or thin for sandwiches.
Yield: 2 loaves
  • 3 cup water
  • ¼ cup vegetable oil
  • ½ cup molasses
  • 8 cups whole wheat flour
  • 4 tsp salt
  • 2 packages (4½ tsp, ½oz, 14g) RED STAR Active Dry Yeast
  1. In large mixing bowl, combine 3½ cups flour, yeast, and salt; mix well. Combine water, molasses, and oil; heat to 120-130ºF (very warm, but not too hot to touch). Add to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until dough tests ripe.

  2. Turn dough onto a lightly floured surface; punch down to remove air bubbles. Divide into 2 parts. On lightly floured surface, roll or pat each half to a 14 x 7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 8½ x 4½ -inch loaf pans. Cover; let rise in warm place until indentation remains after touching. Bake in preheated 375º F oven 30 to 40 minutes. Remove from pans; cool.

  3. *You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.

  4. This recipe is featured at Completely Delicious.
Nutrition Information
Serving size: 1 slice Calories: 180 Total Fat: 3g Saturated fat: 0g Carbohydrates: 34g Sugar: 4g Sodium: 390mg Fiber: 5g Protein: 6g Cholesterol: 0mg

100% Whole Wheat Bread | A classic whole wheat bread; slice thick to enjoy with soup or thin for sandwiches. Find recipe at redstaryeast.com.

  1. Good recipe! Thank you Red Star! I halved the recipe for 1 loaf, added 1-1/2 cups dried cranberries, sub’d “canola oil” for the vegetable, sub’d “pancake syrup” (didn’t have molasses). Thank God turned out good. 🙂

  2. I was very impressed with this recipe and the directions provided. I had tried another recipe before this one that required a lot more ingredients including white flour, so I was stoked to find this recipe’s simple ingredents. Turned out great, and I love that it made two loaves!

    • I just wanted to make one more comment. I made this recipe with honey the first two times, but finally acquired molasses and just used that recently. I loved the richer flavor and darker color that resulted from using the recipe as written without substituting honey for molasses. I’d definitely recommend trying it at least once with the molasses! I also added about 1 1/2 cups of a 10 grain blend of oats and seeds to add more fiber, and that turned out excellent. I mixed that in before kneading, and the dough was grainy and a bit heavier, but baked perfectly and the end result was an amazing 11-grain whole wheat bread!

  3. I am going to try with stone grind flour whole wheat, and will use honey, hopefully it will turn out what I expect. I am trying to make it like the bread settlers use to make without any chemicals or preservatives.

  4. Been making this one for eons & in various combinations of wheat & bread flour + adding various grains & nuts such as sunflower seeds. And I substitute honey for molasses. Usually sprinkle the bottom of the bread pans with cornmeal too + remove from pans & place on tiles for 5-10mins for a crunchy crust. Used to bake 2 loaves a week with this recipe. Today I sub’d olive oil instead of canola or vegetable oil.

  5. Will this work in in a bread maker?

  6. I made this today. I halved the recipe to make one loaf and used honey in place of molasses. I kneaded and let it rise in my bread maker then transferred the dough to a bread pan and cooked it in that for about 27 minutes. Wonderful! Definitely my go to bread recipe from now on. Next time I’m planning on adding cranberries and walnuts!

  7. This bread turned out great. Even my husband who doesn’t usually eat wheat bread liked it.

  8. Great recipe!

    It is VERY hard to find a 100% whole wheat bread recipe. This one turned out fantastic. I substituted the molasses with raw honey and it was fantastic.

  9. I love this recipe. It is quick with only one rising in the pan. It’s moist and keeps well. 100% w.w. recipes are hard to fine. this is my husband and my new fav. Thanks!

  10. I just pulled it out from the oven. It smells and looks great. I cannot wait to have a slice with my honey butter mix.

  11. Yummy!

    This is the first time I’ve ever made bread and your directions made it so easy! The bread came out perfect, firm on the outside and soft and chewy on the inside. Perfect for sandwiches! Next time I might add a little honey to sweeten it up a tad 🙂

  12. This was my first time making bread. It was so easy and delicious. My kids (teen) loved it. I don’t think I let it rise a second time, but I did forget about and let it rise for several hours before placing in bread pans and baking.

  13. I really liked how this bread turned out. I’m fairly new to bread making and I have been grinding my own wheat. This recipe worked very well with the fresh flour. Nice flavor too!

  14. I’m new to bread making, and this was the second bread I’ve made. It was easy to make and tastes great! Glad I tried it.

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