100% Whole Wheat Bread is easy to make without much effort. This is the laziest, most uninvolved bread recipe you’ll have the pleasure of making. Once you finish stirring together the ingredients, you don’t have much else to do. Most of the time spent is waiting. In addition, when you look at all the time spent, including clean up, it is only around 5-10 minutes. It’s perfect for those wanting bread without a lot of work.

This method is for my friend, Danielle wanting to make a whole wheat bread without any fillers, yeast or preservatives. She also is a busy mom and has lots to do, so we are going to let time create the bread for us!

Most wheat bread recipes will use at least 1/2 white flour to create an airiness in the crumb. They also tend to add a lot of unnecessary sugar and oils to try and mask the taste of wheat. Instead, they should be looking for a high quality wheat flour to build from.

By using the no-knead method, you’ll get a pleasantly tasting wheat bread. Also, this is allowing the dough to build gluten (strength) with an overnight fermentation. Besides, isn’t it wonderful letting time do the work for you?

You will only need four ingredients for this: flour, water, yeast, and salt. How much simpler could this be? My one strong suggestion: buy good quality flour for this recipe. Some of the cheaper wheat flours tend to be bitter. That is the key for great tasting 100% Whole Wheat Bread. So what are you waiting for? Get started today! Why not make two and freeze one loaf? This is the perfect solution to bread making for the busy mom.

100% Whole Wheat Bread

This is a hearty 100% whole wheat bread that is simple to make. Stir together the ingredients and let time do all the work for you.

Print Recipe

Prep Time5 minutes minutes

Cook Time45 minutes minutes

Rest Time16 hours hours

Total Time16 hours hours 50 minutes minutes

Servings12

Calories 155.4

Ingredients

• 3 ⅓ cups (500g) whole wheat flour
• 1 ½ cups (360mL) water
• 1 ½ tsp (9g) salt
• ½ tsp (2g) yeast

Instructions

• Stir together yeast and water.
• In a large bowl, add all the ingredients. Stir until a rough ball forms. Cover and let rest overnight, at least 6-8 hours.
• The next morning, lightly grease a 9×5 (23x13cm) loaf pan. Turn out dough, flatten into roughly an 8×12" rectangle (20x30cm). Roll up into a long starting at the 8" side. Place seem side down in the pan.
• Lightly flour a piece of plastic wrap. Cover with plastic wrap floured side facing dough and rest 2-4 hours. The dough is ready when it reaches the top of the pan, but no more than 1" (2.5cm) above the lip.
• Preheat oven to 400F (200C.) Bake 40-45 minutes. Center of bread should read 212F (100C.)
• Cool in pan for 5 minutes; remove to wire rack to finish cooling.

Notes

This style of bread will not rise much in the oven, patience determines the height and density of the bread.  For a darker crust, bake at 425F or 220C.

An important note on dry yeast: Instant dry and active dry yeasts are not the same.  If using active dry yeast, you must activate the yeast according to the manufacturer’s instructions in order for the dough to rise properly.  You typically need to activate or “bloom” the yeast by adding it to warmed liquid for several minutes. 

Instant dry yeast can be added to the dry ingredients and typically does not need to be activated prior to use.  However, some brands of dry yeasts still require adding warm liquids, so be sure to read the label. Rapid, quick and fast acting dry yeasts will rise much faster than instant and active dry yeasts.  For best results, always read and follow the instructions provided on the packet as the rising time varies widely between manufacturers. 

Nutrition Facts

100% Whole Wheat Bread

Serving Size

 

1 slice

Amount per Serving

Calories

155.4

% Daily Value*

Fat

 

0.6

g

1

%

Sodium

 

193.8

mg

8

%

Carbohydrates

 

30

g

10

%

Fiber

 

5.6

g

23

%

Protein

 

6.7

g

13

%

* Percent Daily Values are based on a 2000 calorie diet.

* Calories provided as a courtesy and not guaranteed.