Fluffy 100% Whole Wheat Bread

by Heidi @ Food Doodles on


I am so excited about this recipe.  I made it twice in as many days because I had to try it again.  My daughter ate two slices with butter all to herself the first day I made it – which is saying a heck of a lot for a little person who isn’t even allowed in a forward facing car seat because she’s too small.  The first time I didn’t knead it enough and it was a little crumbly, but the second time it amazed me even more.   I’m convinced the secret is in the kneading with any whole wheat bread, and since I don’t have a machine to do it for me, it takes quite a long time.  But this bread is really worth it.

And what makes me even more excited is that it’s mostly local.  The wheat was grown locally if you remember me mentioning my good deal on wheat in a previous post, the flax seed can be grown locally – although I’m uncertain of whether the flax seed I used was.  Not to mention the honey I used was raw local honey and the oats can be grown locally as well.  That’s really exciting to me!  I’m always amazed at the variety our little valley can produce.

One tip, just watch out that you don’t add too much flour because the dough should still be sticky when you’re done kneading.  You have to feel the dough.  When it doesn’t have the correct amount of flour added into it you should be able to squish it between your fingers very easily, regardless of how sticky it is because there is a much higher water to flour ratio.  Once you’ve kneaded in more flour you can pinch the dough again and feel that there is much less water to flour.  If your bread gets too hard because of too much flour, you can wet your hands every few kneads to get some more liquid into the dough and to prevent sticking.  After the first rise it wont feel sticky anymore anyways because the whole grains will have had time to absorb the water.



Submitted to Yeastspotting and posted to Sugar Free Sunday for this week.

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{ 22 comments… read them below or add one }

1 Lauren Hayes April 17, 2011 at

This bread looks so yummy! Very soft and fluffy looking!


2 Heidi @ Food Doodles April 18, 2011 at

Thank you! I actually tried to comment on your blog the other day but it wouldn’t let me for some reason 🙁 Maybe I’ll go back now and try again.


3 thequirkykitchen April 17, 2011 at

mmmmmm! I can literally smell it coming out of the oven….love fresh bread!


4 Heidi @ Food Doodles April 18, 2011 at

Mmmm, best smell ever? 😀


5 Jess@HealthyExposures April 17, 2011 at

Wow…this bread looks absolutely amazing. I can only imagine how good it tastes! I don’t think it would stand much of a chance at lasting more than a couple of days here, either 😉


6 Heidi @ Food Doodles April 18, 2011 at

Thanks Jess! It’s amazing how fast it goes, haha. I made 4 loaves in two days and we gave one to my inlaws and I froze one. Well we just took out the frozen one this morning. It didn’t last long in the freezer 😀


7 Raj @ flipcookbook April 17, 2011 at

Hi Heidi, thanks for sharing this sugar free bread at this week’s Sugar Free Sunday! It looks so good. I love your description of kneading heh!


8 Heidi @ Food Doodles April 18, 2011 at

Thank you 😀 And thank you for hosting Sugar Free Sunday – I’m always looking for new ideas 🙂


9 Lisa April 17, 2011 at

This looks amazing! I’m going to pass it on to my mom–she is always looking for new bread recipes!


10 Heidi @ Food Doodles April 18, 2011 at

Thank you Lisa! I hope she enjoys it if she tries it 🙂


11 Ellie @ Kitchen Wench April 18, 2011 at

This bread looks crazily fluffy!! I’m going to have to give this a shot over the Easter long weekend, I think it would be perfect for a hearty homemade breakfast!


12 Heidi @ Food Doodles April 18, 2011 at

Mmm, it is! That’s how my hubby and kids have been enjoying it 😀


13 Lauren (PB&G) April 18, 2011 at

Your bread looks great!! There’s nothing like a slice of toasted homemade bread.. mmm!


14 Heidi @ Food Doodles April 18, 2011 at

Thank you! I totally agree!


15 Emily April 18, 2011 at

Oh wow! This bread looks amazing! I love that you used fresh ground wheat. I wish I had a grain mill.


16 Heidi @ Food Doodles April 18, 2011 at

Thank you Emily! I actually wasn’t sure about using a grain mill but then my mother in law gave me her old one and I love it! When this one dies(I think it’s 15+ years old) I will buy a new one for sure especially since you can buy whole wheat berries a lot cheaper than buying flour.


17 Laura Flowers April 18, 2011 at

I love that you made this hearty bread with local ingredients! That makes it so much more special.



18 Heidi @ Food Doodles April 18, 2011 at

I’m so glad 😀 I was so excited when I realized the majority of the ingredients were local!


19 emily April 19, 2011 at

i’ve been looking for a plain whole wheat recipe; definitely bookmarking this one to try! 🙂


20 Brenda Sawyers April 21, 2011 at

Have been looking for a good whole wheat bread. Think instead of using the yeast I could use a ball sized piece of my “fed” sourdough starter from my fridge ?


21 Heidi @ Food Doodles April 21, 2011 at

You could try it! I’m really not sure as I’ve never tried. You’ll need to adjust the water and flour depending the consistency of your starter, but I assume it would work just fine. If you try it let me know how it works!


22 Monica April 26, 2011 at

Great! I am a big fan of homemade bread and I always like to try new recipes. 🙂


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