100 Percent Whole Wheat Bread
This soft and hearty 100% whole wheat bread is packed with nutty flavor and wholesome goodness. The addition of bran and vital wheat gluten helps improve the structure, making this loaf light, chewy, and perfect for toast or sandwiches.
Ingredients
- 400 g whole wheat flour (about 3 ¼ cups)
- 25 g vital wheat gluten (about 3 tbsp)
- 18 g wheat bran (about 3 tbsp)
- 290 g warm milk (about 1 ¼ cups)
- 8 g salt (about 1 ½ tsp)
- 7 g instant yeast (about 2 ¼ tsp)
- 8 g sugar (about 2 tsp)
Instructions
Combine the dough
- In the bowl of a stand mixer fitted with a dough hook, add whole wheat flour, bran, vital wheat gluten, sugar, salt, and yeast. Slowly pour in warm milk while mixing on low speed until a shaggy dough forms.
- By hand: Mix with a spoon or dough whisk, then bring the dough together with your hands. The dough will feel sticky at first—this is normal with 100% whole wheat.
Knead the dough
- * If kneading in a Stand Mixer: Knead on medium speed for 8–10 minutes.* If kneading by hand: Knead for 12–15 minutes.
- The dough should become smooth, elastic, and stronger. The vital wheat gluten helps counter the weakening effect of bran in the flour.
First rise (bulk fermentation)
- Transfer the dough into a lightly oiled bowl. Cover with a damp towel or plastic wrap and let rise at room temperature until doubled in size (about 1–2 hours, depending on your kitchen).
Shape the dough
- Punch down the dough gently to release air. Place it on a lightly floured surface, then shape into a tight log. Transfer to a greased loaf pan, seam side down.
Proof the dough
- Cover and let the shaped loaf rise again for 30–45 minutes, until it rises about 1 inch above the rim of the loaf pan. Avoid over-proofing to prevent collapse during baking.
Bake
- Preheat oven to 375°F (190°C). Bake for 30–35 minutes, until golden brown. The bread should sound hollow when tapped on the bottom, or register 200°F (93°C) internally.
Cool and slice
- Remove the bread from the pan and cool completely on a wire rack before slicing. This prevents a gummy texture and ensures clean slices.
Notes
- Vital Wheat Gluten: Essential for structure in 100% whole wheat bread. Don’t skip it!
- Milk substitution: You can replace milk with water for a dairy-free version, but milk makes the crumb softer and richer, so go for no-dairy milk like oat milk, etc.
- Storage: Wrap tightly and store at room temperature for up to 3 days. For longer storage, freeze sliced bread in a zip-top bag.
- Serving ideas: Toast with butter and honey, make hearty sandwiches, or pair with soups and stews.
Nutrition
Serving: 62gCalories: 138kcalCarbohydrates: 26.56gProtein: 7.05gFat: 1.39gFiber: 4gSugar: 1.78gVitamin A: 49IUCalcium: 45mgIron: 1.44mg
Tried this recipe?Let us know how it was!