100% Whole Wheat Bread

Why I prefer the ‘100%’ tag is, due to the countless number of times I’ve been fooled in shops and the web – with the phrase ‘whole wheat’ bread, bun or whatever snack that claims to be whole wheat.

This whole wheat product, doesn’t include white flour at all.

After I changed my yeast and started kneading with a Stand Mixer, my home-baked whole wheat Bread has passed with flying colours.

So, without wasting much time…….

100% Whole Wheat Bread


  • wholewheat flour – 4 cups (one cup = 130mg x 4 = 520 gms)
  • yeast – 3 tsp – 11 gms
  • honey – 1/4 cup
  • salt – 1 1/2 tsp – 11 gms
  • warm water – enough to knead into stretchy and elastic dough
  • olive oil – 2 tsp app. (1 tsp for greasing the bowl; 1 tsp for greasing the baking tin)

Making the Bread

Process I

  1. In the Stand Mixer Bowl, add flour, yeast and salt and mix well with a spatula
  2. Pour warm water and honey; and switch on the mixer with the dough hook
  3. After the initial mixing up of all the ingredients in the mixer, let the dough be kneaded for 10 minutes. Add more water, if needed while kneading
  4. Alternatively, if you don’t have a mixer, not to worry
  5. In a big bowl, add ingredients as in step 1 and then step 2
  6. Knead well until water is incorporated well and the dough is stretchy.
  7. Grease the same bowl, with 1 tsp oil, and place the bread dough
  8. Cover with a clean cloth, place the bowl in a warm place
  9. Let the dough rise for half an hour or until double

Process II

  1. Knock the dough, and knead well again
  2. Grease the baking tin with the other 1 tsp olive oil
  3. Place the well rolled dough in the tin
  4. Let the dough rise for another 1/2 hr to one hr – or until doubled

Process III

  1. Preheat the oven at 220 degree C
  2. Place the dough and let it bake for 30-35 minutes, more or less, depending upon the oven

For a soft crust

Once the baking is done-

  • Switch off the oven
  • Brush the crust with butter
  • Open the oven and leave the bread inside. Let there be a little gap in the door, for air to pass through
  • Once the bread is warm, remove and let it cool completely
  • Let it cool, with a cloth covered
  • The crust of the baked bread is soft and easy to slice.


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