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.
Phillis Morauske says
What size bread pans do you use for this recipe?
Kathy says
Hi Phillis,
I use a 9 x 5 loaf pan.
Happy Baking,
Kathy
Linda Bates says
Hi Kathy
When I do the first step of water yeast and 1 cup flour I do not get the bubbly reaction after 5 minutes.
Is that water measurement correct? I used 2 2/3 cup warm water. I did make this once with success but I will admit I left this stage sit for about 30 minutes without really getting the bubbly effect.
Any advise?
Thanks
Linda
Kathy says
Hi Linda,
That first step is called proofing your yeast. It gets the active dry yeast started and makes certain that the yeast is still good (yeast can go bad) If you are getting any bubbles, I'd question your yeast. However, you said you made it last time and the bread worked...
I double checked the measurement of water and that is correct.
Kathy
Janet says
Just wondering how much is a serving? How many slices per loaf? How many slices peeserving? Thank you!
Kathy says
Hi Janet,
Thanks for your question. I usually get 10 slices per loaf. The serving size is one slice.
Happy baking!
Kelly | Foodtasia says
This bread looks sooooo delicious! I have to give your recipe a try. I'm so curious to see the difference wheat gluten makes.
We travel a lot and spend a lot of time overseas where the bread in all the markets is made fresh daily. Once I left a pack of bread in the cupboard for a whole year. When I came back, it was still soft and fresh. That was terrifying! I can't even imagine what kind of crazy things they're putting into the bread. Since then I try to make as much of my own bread as possible.
Kathy says
Oh my goodness! I love knowing what's in my bread! 🙂
Nicoletta Sugarlovespices says
I remember this post and I already loved it. Have to buy some more white whole wheat, which I love, and bake it! Thank you!!
Kathy says
Thanks!
melanie atkinson says
This is my third attempt at making bread. Each time my bread falls on the second rise when I go to put it in the oven. 🙁 Any advice on what I'm doing wrong?
Kathy says
Hi Melanie, I'm so sorry that's happening. My guess is one of two things: The dough needs to be kneaded longer or the second rise is too long and the dough is over proofed. It's hard to say for certain without actually seeing and touching the dough. I hope one of these tips helps. Happy baking!
Mary Ann | The Beach House Kitchen says
You know I'm a fan of your homemade breads Kathy! And this loaf looks fantastic. Just perfect for sandwiches! I'll need to test my skills with your recipe!
Kathy says
Thanks, Mary Ann!
David @ Spiced says
Yes! This post just reminded me that it's been way too long since I've made a loaf of homemade bread. Bread baking is my absolute favorite thing to do in the kitchen, but it's kinda fallen by the wayside lately. I'm going to fix that...starting with this delicious-looking bread here! I've never played around with vital wheat gluten, so I'm adding it to the grocery list. Thanks for the inspiration and reminder, Kathy!
Kathy says
The fall is when I always start baking again and bread is usually at the top of the list.
Elizabeth says
Thank you for sharing this delicious recipe! It is my new go to for homemade bread. I have been in search of a delicious recipe that works well for sandwiches and I have finally found it! Question though, what kind of oil do you like to use?
Kathy says
Hi Elizabeth, I'm so glad you love this bread as much as I do. It has been a staple in our house for awhile. I usually use canola or vegetable oil when I make this bread.
Happy Baking!!! 🙂
Suzi says
I think your resolution is a worthwhile one! There's just too much junk out there. I realized I was spending way too much time reading labels when I could be just making it myself. Please keep sharing!
Suzi says
These look great! Like your kids, mine don't like the home-made bread for sandwiches either. I'll have to try this!