Andrew’s Note for Carrie’s Recipe (originally published October 2010, updated March 2016):
This Everyday 100% Whole Wheat Bread recipe uses coconut oil, which some avoid because it’s higher in saturated fat. There is, however, growing interest in unrefined coconut oil for its antimicrobial properties and energy profile, and many cooks find it useful for higher-heat applications. If you prefer not to use coconut oil, you can substitute organic butter from grass-fed cows or omit the fat entirely — the bread still turns out well. The recipe is straightforward and yields fresh loaves in about two hours (most of that time is inactive while the dough rises).
If you need a vegan version without honey, try the alternative 100% whole wheat bread recipe meant for that purpose. This recipe was shared before Carrie reduced grains from her diet, so it’s a good option for home bakers who enjoy whole-grain bread.
Everyday 100% Whole Wheat Bread
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Ingredients
- 1/3 cup coconut oil or organic butter, optional
- 2 1/2 cups warm water, not above 120°F (49°C)
- 7 cups whole wheat flour, divided
- 1/3 cup honey
- 1 1/2 tablespoons yeast
- 1 tablespoon sea salt
Instructions
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Melt the coconut oil or butter over low heat in a small saucepan, if using. In a large bowl, combine the melted fat, warm water, 3 cups (350 g) of the flour, honey, and yeast. Cover the bowl with a clean towel and place in a warm, draft-free spot for 30 minutes to start the fermentation.
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Preheat the oven to 350°F (175°C) and set the rack to the middle position. Uncover the bowl and add the remaining 4 cups (450 g) of flour and the sea salt. Stir just until combined, then turn the dough out onto a floured surface.
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Knead the dough briefly — about one minute. If it’s too sticky, add a tablespoon or two of flour as needed. Divide the dough in half. Roll the first half into an approximate 12 x 9-inch (30 x 22 cm) rectangle, then roll it up to form a loaf and place it seam-side down on a parchment-lined baking sheet. Repeat with the second half.
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Cover the formed loaves with a clean dish towel and let them rise in a warm, draft-free place for about 30 minutes, or until doubled in size.
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When the loaves have risen, remove the towel and bake in the preheated oven for about 20 minutes, until golden brown. A ready loaf sounds hollow when tapped on the bottom. Let cool for 5 minutes before slicing and serving.
Nutrition
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Photos by Kelly Jaggers for Eating Rules.