Classic 100% Whole Wheat Bread

READY IN: 2hrs 50mins
YIELD: 1 loaf


  • 2 12
    teaspoons instant yeast (dissolved in 2 tablespoons warm water)
  • 1 13
    cups water
  • 14
    cup vegetable oil
  • 14
    cup honey (or molasses, or maple syrup)
  • 3 12
    cups king arthur traditional whole wheat flour
  • 1 14
    teaspoons salt


  • Mixing: I.
  • In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl.
  • Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine programmed for "dough" or "manual.")
  • Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 60 minutes, depending on the warmth of your kitchen.
  • Shaping:
  • Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log.
  • Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 1 hour, or until it's crowned about 1 inch above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.
  • Baking:
  • Bake the bread in a preheated 350°F oven for about 40 minutes, tenting it lightly with aluminum foil after 20 minutes.
  • Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or measuring its interior temperature with an instant-read thermometer (it should register 190°F at the center of the loaf).
  • Remove the bread from the oven, and cool it on a wire rack before slicing. Store the bread in a plastic bag at room temperature.