Whole wheat bread made with white wheat flour and whole grains.
This tasty, tender loaf is perfect for slices and using for sandwiches or toasting with butter and honey.

Why make this bread
This homemade wheat bread is made with 100% white whole wheat flour and vital wheat gluten.
White whole wheat is not only lighter in color than regular whole wheat flour, it's also lighter in flavor. It still has all the wonderful nutrients that regular whole flour has.
This bread is perfect for sandwiches. It holds up to peanut butter and jelly or your favorite ham and cheese and is also perfect toasted and topped with honey and butter.
Key ingredients

- White wheat flour - this is an all wheat flour made with white spring wheat, instead of the more traditional whole wheat flour
- 7 grain cereal - this is a mixture of whole grains including oats, red hard wheat, flax seed and more. Any whole grain cereal will work or you can use all oats.
- Vital wheat gluten - can be found in many baking sections of specialty stores. Vital wheat gluten helps keep whole wheat bread from becoming too dense.
- Yeast - this recipe uses active dry yeast
Step by step directions
- In a large mixing bowl of a stand mixer, combine water, yeast and 1 cup of flour. Let set for 5 minutes until mixture is bubbly.

- Stir in 7 grain cereal, vital wheat gluten, oil, honey and salt.
- Add flour one cup at a time until 4 cups of flour have been added. After all four has been incorporated, slowly add ¼ of flour at a time up to an additional cup of flour as needed. Amount of flour added varies.
- Knead flour in mixer for 10 minutes on low speed.
- Place dough in a greased bowl and cover with a piece of plastic wrap sprayed with nonstick spray.
- Let rise until doubled (60-90 minutes)

- Gently deflate dough and divide into two pieces. Shape each piece into a loaf and place in a greased bread pan. Cover pans with plastic wrap and let rise again for 45-60 minutes.
- Preheat oven to 375. Place loaves in oven and bake for 30 minutes.
- Cool for 10 minutes on a baking rack. The top of the loaves can be brushed with melted butter, if desired.
- Remove from pan and continue cooling for 45 additional minutes until loaves are completely cooled. Once loaves are cooled, slice and store.

Recipe Faqs
Vital wheat gluten is a natural protein and gluten found in wheat.
Yes, this bread can be frozen. Allow bread to fully cool before freezing. Loaves can be frozen whole or sliced and then frozen.
Bread making tips
- I use active dry yeast (not instant). I buy yeast in bulk. If you don't bake bread often you can buy packages of yeast. 1 package = 2 ¼ teaspoons of yeast.
- To activate the yeast use lukewarm water that's not too hot. The temperature should be between 105-110 degrees.
- Amount of flour used varies depending on humidity, liquid measurements, and the flour itself. Add flour 1 cup at a time at the beginning. When dough begins to form, add flour ¼ of a cup at a time until dough is holds together and isn't too sticky.
- Let dough rise until doubled on the first rise. Time will vary depending on temperature of your kitchen.
- Let bread cool completely before slicing.
- To keep bread fresh, freeze bread that won't be eaten within two days.
More favorite bread recipes
- Cracked Wheat
- White Sandwich
- Apple Cinnamon Babka
- Honey Oat Bread
- Pumpkin and Sunflower Seed Bread
- Cheesy Pesto Bread
- Homemade Bagels
- Braided Bread

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my bread recipes!

Homemade White Wheat Bread
Ingredients
- 2 ⅔ cup warm water
- 2 ¼ teaspoon yeast (active dry yeast)
- 1 cup 7 grain cereal (or oatmeal)
- 3 tablespoons vital wheat gluten
- ¼ cup oil (canola or vegetable oil)
- ¼ cup honey
- 1 teaspoon salt
- 4 ½ - 5 ½ cups white whole wheat flour
Instructions
- In a large mixing bowl of a stand mixer, combine water, yeast and 1 cup of flour. Let set for 5 minutes until mixture is bubbly.2 ⅔ cup warm water, 2 ¼ teaspoon yeast, 4 ½ - 5 ½ cups white whole wheat flour
- Stir in cereal, vital wheat gluten, oil, honey and salt.1 cup 7 grain cereal, 3 tablespoons vital wheat gluten, ¼ cup oil, ¼ cup honey, 1 teaspoon salt
- Add flour one cup at a time until 4 cups of flour have been added. After all four have been incorporated, slowly add ¼ of flour at a time up to an additional cup of flour as needed. Amount of flour added varies.
- Knead flour in mixer for 10 minutes on low speed.
- Place dough in a greased bowl and cover with a piece of plastic wrap sprayed with nonstick spray.
- Let rise until double (60-90 minutes)
- Punch down dough and divide into two pieces. Shape each piece into a loaf and place in a greased bread pan. Cover pans with plastic wrap and let rise again for 45-60 minutes.
- Preheat oven to 375. Place loaves in oven and bake for 30 minutes.
- Cool for 10 minutes on a baking rack. Remove from pan and continue cooling for 45 additional minutes until loaves are completely cooled. Once loaves are cooled, slice and store.
- Optional: Bread can be brushed with melted butter when removed from oven. The butter gives a nice gloss to the crust and adds a delicious taste.
Notes
- I use active dry yeast (not instant). 1 package = 2 ¼ teaspoons of yeast.
- To activate the yeast use lukewarm water that's not too hot. The temperature should be between 105-110 degrees.
- Amount of flour used varies depending on humidity, liquid measurements, and the flour itself. Add flour 1 cup at a time at the beginning. When dough begins to form, add flour ¼ of a cup at a time until dough is holds together and isn't too sticky.
- Let dough rise until doubled on the first rise. Time will vary depending on temperature of your kitchen.
- Let bread cool completely before slicing.
- To keep bread fresh, freeze bread that won't be eaten within two days.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
This post was originally published in January of 2015. I have update the photos and made a few changes to the recipe. This recipe was the first recipe I posted to Beyond the Chicken Coop.
Ivy says
I had to put in a lot more flour to get the right consistency. It came out beautifully. The only problem is, it tastes like healthy wheat bread! I like to make homemade bread that just tastes so good after you bake it. This just tastes like bread. Which is the point. 😬. Good recipe.
Kathy says
Hi Ivy,
Did you use the white whole wheat flour or regular whole wheat flour? I find the white wheat is very light in flavor and doesn't taste like wheat bread.
Thank you,
Kathy 🙂
Kelly L says
when dough is finished kneading should it be wet or dry? What should the consistency be like - pie crust?
Thank you!
Kathy says
It shouldn't be wet or dry, but just slightly tacky. There should be some stretch to the dough. If you take a piece and stretch it out with your fingers into a rectangular shape, the dough should hold together and appear rather thin in the center. This is called the windowpane test and is a good way to see if the gluten has developed enough while kneading the dough.
Good luck and happy baking! 🙂