Total Time
3hrs 10mins
Prep 0 mins
Cook 0 mins

Good 100% Whole Wheat Bread Some wheat breads are hard but this one isn't.

Ingredients Nutrition


  1. Place ingredients in the bread machine pan in the order suggested by the manufacturer.
  2. Select Whole Wheat or Basic Bread setting.
  3. Press Start. Makes 1 - 1.5 pound loaf
Most Helpful

Most of the whole wheat bread recipes I find contain about 60% white flour, so it was a real delight for me to find a "true" 100% whole wheat bread recipe. I followed your recipe exactly with the one exception - I selected the "Dough" cycle on my machine instead. After 1-1/2 hours the "dough" cycle was complete and I overturned the dough out onto a lightly floured surface so I could form the dough ball into a shape that would fit into a 9 1/4 x 5 1/4 lightly greased loaf pan. Cover the loaf pan with a clean towel and let rise 1 hour. (The dough should double in size) About 15 minutes before the dough is finished rising, pre-heat the oven to 400 deg. F. Bake for 20 minutes or until golden brown. My first try at this recipe was a success. The finished loaf had risen a little higher during baking and came out with a nice brown crust while the inside was light and soft. My son even remarked that a picture of this loaf should be in the encyclopedia as to how a loaf of bread should look. Thanks for the recipe Tonkcats. This recipe is 5 stars all the way.

Mike S. April 06, 2010

We enjoyed this bread, we made it into "The Ultimate Grilled Cheese" and we ate it up. I would love to try using this as our everyday bread. I used olive oil instead of the butter and didn't use milk powder as I didn't have any. I would like to make it again exactly as listed. This was lighter than any other recipe I have tried. We will use it again. Thank you.

Margie99 February 06, 2009

I'm made this bread several times and haven't left a review - shame on me. This is the only whole wheat bread recipe I use now. I love it. My husband, who doesn't particularly care for whole wheat bread even eats it occasionally, especially hot from the oven. Thanks for the recipe.

Connie Lea January 08, 2009