Honey Whole Wheat Bread

CATEGORIES: Bread Loaves, Kate

It seems like we’re always getting requests for an awesome whole wheat bread recipe. We (okay, I) have put this off for a long, long time and I haven’t been entirely sure why. After some careful self-analysis, here is my list of potential reasons why I haven’t jumped straight onto the homemade whole wheat bread bandwagon:

1) I am lazy.

2) Committing to making my own bread and not buying it at the store gives me hives.

3) Even though homemade whole wheat bread tastes better than what you’d find at your average grocery store, I’ve had a hard time finding a recipe where the taste made it worth eschewing my laziness or risking commitment-induced hives.

4) When I lived in Utah, it was easy to find ingredients to make homemade whole wheat bread. Now I have to order wheat (and dough enhancer if I want to use it, but I’ve weaseled my way around that one) and vital wheat gluten can be expensive and it’s only available at one grocery store where I live.

5) Even though I truly think grinding my own wheat makes the bread taste better, grinding wheat can be messy (and, when I am involved, usually is). I don’t like cleaning up wheat dust. Therefore, the thought of dragging out my wheat grinder also has the potential to give me hives. I think I may need therapy.

However, we recently were invited to try Bosch’s Universal Plus mixer and I decided that I needed to get over my issues. It’s been a long time coming. I’m making progress (although I’m still not prepared to commit to making my own bread 100% of the time).

I really, really wanted to give you guys an awesome whole wheat bread recipe. Here were my requirements:

1) The recipe makes a lot of loaves. Given my propensity toward hive-iness, I figure the less I have to make bread the better.

2) It has to be big enough for a sandwich or toast. None of this namby pamby 3″ tall bread.

3) Whole wheat bread can be dense and heavy. I didn’t want mine to be dense and heavy.

4) Homemade whole wheat bread can be bland. I wanted mine to taste awesome.

5) I didn’t want this recipe to take all fricking day. Because, let’s face it–pretty much all of us have better things to do.

I ended up adapting a whole wheat recipe from Bosch for a few reasons. First, I had made different variations of it before and I liked it (it’s kind of the go-to recipe for people who make their own whole wheat bread exclusively). Second, it only has one rise; it goes straight from the mixer into the bread pans, where it rises, and then goes into the oven. That shaves off a good hour right there.

However. Because I’m neurotic and a meddler and can’t leave things alone, I made quite a few tweaks. And I think they’re awesome tweaks, so I’m going to share them with y’all.

One thing about whole wheat flour–you don’t need to grind your own wheat. I have a WonderMill and, like my gym membership, I feel a lot of guilt when it goes unused for long periods of time. Plus, I really do think you wind up with better-tasting (and supposedly more healthful) wheat. Like I said, there’s nowhere for me to buy wheat berries locally, so I order hard white wheat (in spite of the pretty packaging, I’ve found it to be the best price online for hard white wheat). Why hard white wheat? I think it’s milder and softer than red wheat. I don’t like red wheat. I think bread made with red wheat is heavy and it makes me feel deprived and like I need Wonder Bread to balance it all out.

Speaking of products, I’m talking about a lot of specific brands in this recipe and I just want to disclaim (can I say that?) that we did receive Bosch mixers and attachments to try out (and this is a girl who owns 2, count ’em, t-w-o KitchenAid mixers), but everything else I mention is stuff I’ve bought my very own self. Just so you know I’m coming from an honest place. We might have a little giveaway going on tomorrow, and I’ll talk a little more about my feelings on Bosch mixers, but I will say here and now that if your husband wants to buy you either one for Mother’s Day/birthday/Christmas/for being awesome, he can’t go wrong. They’re both awesome and both have different strengths and weaknesses (although you’ll find rabid fans of both).

Anyway. I bet you just wish I’d shut up and share with you my recipe. And so I will.

Place 9 cups of whole wheat flour (freshly ground, if possible) into the bowl of a heavy-duty mixer. Enter the KitchenAid/Bosch debate. This is a LOT of flour, and you’ll be adding more, so if you’re using a KitchenAid, double check the maximum amount of stuff your machine can handle.

Add 2 1/2 tablespoons of bread machine yeast.

In case you didn’t know, I love bread machine yeast.

If you don’t want to use bread machine yeast, just make sure you’re using instant or fast-acting yeast.

Mix the flour and yeast together. Add 5 3/4 cups warm (about 105-115 degrees F) water…

Mix together until smooth. Cover and let it rise for 15-20 minutes or until light and spongey.

Add 2 tablespoons table salt, 1/2 cup (1 stick) melted unsalted butter, 2/3 cup honey, and 1/4 cup plain Greek yogurt.

You’ll also need 2 heaping tablespoons of vital wheat gluten.

Before you start sending me emails, yes, you need it. No, this recipe is not gluten-free. Yes, I did just tell you to add gluten to your bread. Can we all be friends? Vital wheat gluten is really necessary in whole wheat breads because the whole wheat tends to be so heavy that the dough needs a boost to rise and not be like those brick-like whole wheat monstrosities we were often forced to eat as children when our mothers were figuring out this whole whole wheat bread thing. So yeah, add that, too.

Mix the added ingredients into the yeast/flour mixture until smooth. Add an additional 3-6 cups of flour, 1 cup at a time (until you start thinking you might be getting close, then reduce it by 1/2 cup). It’s hard, nay, impossible to give you an exact flour measurement because it can vary day by day, even in the same location. However, watch for the dough to start pulling together, away from the sides of the bowl. When it barely sticks to your finger (turn off the mixer first, silly!), you’re good to go. Let the mixer knead the dough for 5 minutes.

Spray 4 heavy-duty 9×5″ bread pans with non-stick cooking spray. I use and love, love, love these pans:

I bought them on Amazon and yes, they are a little spendier than your average bread pans. But if you’re serious about making you’re own bread, they are fabulous at retaining heat, giving you a nice, smooth, evenly-browned loaf of bread .

Transfer the dough from the mixer to a surface lightly sprayed with non-stick cooking spray. Spray your hands, too (it’ll make your life easier, I promise). Press into an even circle and then divide the dough into equal fourths. The dough should be very easy to work with, especially with the non-stick cooking spray. Press each dough segment into a rectangle about 8 1/2-9″ long and then roll it up. Place each “log” into the prepared pans.

Cover with a clean towel and allow to rise until it is over the top of the pan (about 45-60 minutes).

Carefully place all the pans on the middle rack of an unheated oven. Turn the oven on to 350 and bake for 32-40 minutes or until golden brown on top and sound hollow-ish when you knock on them. If you have an instant-read thermometer, it should read about 200 degrees F.

Remove the loaves from the oven and run a stick of cold butter over the tops of the bread.

Allow to cool and then remove from the pans.

These loaves freeze beautifully. You can use gallon-sized Ziploc bags (you may have to cut the ends off), or you can buy bread bags. Again, if you live somewhere where lots of people make their own bread, you might be able to buy them locally. Otherwise, these bags from King Arthur Flour are fabulous.

Just be sure and save one loaf of bread for sandwiches. And snacks. And bread and butter and jam.

Makes 4 9×5″ loaves.

Okay, peeps, I knew there would be lots of questions on this post, so I’ll do my best to answer the most prevalent ones I’ve seen so far. Feel free to bring any more to my attention (nicely…please… πŸ™‚ )

Q: Do you REALLY need vital wheat gluten?
A: Some people are successful at making whole wheat bread without it. However…part of our job is making our recipes something that beginners to experts can make, and can make well on a consistent basis. Because of variations in bread-making experience, wheat quality, different types of wheat, whether you grind it yourself or buy the flour at the store, elevation, and about a million other factors, there’s lots and lots of potential for this recipe to fail. Vital wheat gluten helps with that. It’s not going to hurt you or your bread (unless, like a commenter mentioned, you’re allergic or have Celiac Disease), but it can help level out some of those problematic factors, so I guess my thing is why not add it, you know?

Q: What’s with the Greek yogurt?
A: It adds flavor, moisture, and, like adding buttermilk or sour cream to baked goods, it improves the texture of the finished product. I’m using it in place of dough enhancer here.

Q: I have a KitchenAid. Can I use it to make bread?
A: Yes, especially if you have a pro-series mixer. That said, you’ll want to keep an eye on your machine, especially near the end of the kneading cycle. If it smells “machiney” or appears to be straining or overheating, turn it off and finish kneading it by hand.

Q: I don’t have a heavy-duty mixer. Can I make it by hand?
A: Yes, absolutely! During the final kneading, just double the kneading time. Also, there’s a tendency when making bread without a mixer to add too much flour because you can really feel the moisture of the dough. Just realize that as time goes on and the longer the bread is kneaded, it will become less and less sticky, so try and be patient before adding too much flour.

Q: You’re paying way too much for your wheat! Why don’t you get it at an LDS Cannery?
A: Our closest cannery is over 4 hours away, so it would cost me over $150 in gas, plus food and the cost of a hotel (I’ve done the there-and-back-in-a-day trip twice and both of those were very, very bad days), so $45 for a bucket of wheat is WAY more affordable for me.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Honey Whole Wheat Bread

  • Author: Our Best Bites
  • Yield: 4 1x


This delicious honey whole wheat bread has only ONE rise – (one!), and is a great homemade option for lazy people…just like me!


  • 1215 cups whole wheat flour (preferably hard white wheat)
  • 5 3/4 cups warm (105115 F) water
  • 2 1/2 tablespoons bread machine or instant yeast
  • 2 tablespoons table salt
  • 1/2 cup unsalted butter, melted
  • 2/3 cup honey
  • 1/4 cup plain Greek yogurt
  • 2 heaping tablespoons vital wheat gluten


  1. Mix 9 cups wheat flour and yeast in the bowl of a heavy-duty mixer. Add 5 3/4 cup warm water and mix well. Cover and allow to rise for 15 minutes.
  2. Add salt, honey, melted butter, yogurt, and vital wheat gluten. Mix well. Add remaining 3-6 cups of flour, mixing the dough at low speed, until the dough pulls away from the sides of the bowl and the dough barely sticks to your finger. Allow the mixer to knead the dough for an additional 5 minutes.
  3. While the dough is kneading, spray 4 9×5″ bread pans with non-stick cooking spray. Set aside. Spray a work surface and your hands with non-stick cooking spray.
  4. Turn the dough onto the prepared work surface. It should be very easy to work with. Press the dough into an even circle or square and divide the dough into 4 equal pieces. Press the dough into a rectangle that is about 8 1/2-9″ on the long side. Roll it into a smooth log and place into a prepared pan. Repeat with remaining dough pieces. Cover and let rise for 45-60 minutes or until the dough is rounding over the tops of the pans.
  5. Carefully place the pans onto the middle rack of a cold oven. Turn oven onto 350 degrees and bake for 32-40 minutes or until the tops are golden brown and, if you’re feeling awesome, an instant-read thermometer reads 200 degrees. Remove from oven and run a stick of cold butter over the tops of the bread. When cool, remove from pans. Use immediately or freeze loaves for future use.

*Disclaimer: this post contains affiliate links.


  1. This recipe sounds easy and yummy! I can totally relate to your non-bread making excuses (reasons), I received a wheat grinder a year ago for Christmas and have yet to use it! You’ve inspired me, thanks!

    1. Sandy, If you ever whip our your wheat grinder, try hard red winter wheat from Golden Wheat Farms! Its super clean and great prices. Their website is shop.goldenwheatfarms.com That’s who I buy from πŸ™‚

  2. Wheat-grinding mess was my excuse too, until I got a heavy duty blender (Vita- Mix, but I’m sure a BlendTec or Bosch or Kitchen Aid that’s heavy duty will work); I grind wheat in there every few days.
    My go-to bread recipe is similar, but even easier- put the dough in the pans and put them into an oven that’s PREHEATED to as low as it will go (170 on mine). Turn the oven OFF when you put them in, but back on 25 minutes later to 325 and bake for 30 minutes (I only make 2 loaves at a time for freshness- more loaves would probably need longer). If you have a “start time” and “bake time” feature on your oven, you don’t even have to think about it once the pans are in until it tells you it’s ready!
    BTW, I love OBB, and it’s on my list of blogs on my blog.

  3. So is this recipe gluten-free? And do I have to add the vital wheat gluten? KIDDING! Actually, I have a question about those bread pans. I am definitely in the market for some. Do these USA pans work ok for sweetbreads like banana bread? I can’t tell from the photos whether they’d turn into a sticky mess or not. Thanks for your fabulous work!

      1. USA pans are made in my home town, they are fantastic. Cookies sheets are awsome, I won’t own anything else. Just bought myself some cake pans and hope to try them out for Easter.

        My sister is the bread baker in the family, and she uses her pan all the time. I am going to send her this recipe. Thanks!

    1. I have the USA Pan jelly-roll size. I make everything on it—and absolutely nothing sticks. My only discovery is that I seem to have to adjust down 25 degrees when I use it (I do calibrate my ovens with a thermometer all the time).

  4. I’ve made the Bosch recipe for years but always do 1/2 white flour, 1/2 wheat flour. It’s my favorite since it still tastes good and stays soft several days later, not just right out of the oven. I am looking forward to trying your version. I also use the smaller loaf pans (8 x ?) and get 6 loaves! Even better than 4 πŸ™‚

  5. I have both a Bosch and a KitchenAid and I love them both for different reasons. Bosch all the way for bread or anything that needs kneading, or for something with a super tough dough like biscotti. But for the rest of my baking, the KitchenAid is king. All cakes and cookies and whipped things go in there. In fact, I got rid of the dough hook for the KitchenAid and the whips for the Bosch! I’ve always used the wheat bread recipe from a kitchen store in Logan, UT but am interest in others since, as you said, I’ve had a hard time finding ingredients since moving to Wisconsin. Thanks for all the work you do to provide us with great foodie stuff!

    1. I used to do that until I tried the Cookie Paddle attachments for the Bosch. Now my KitchenAid sits in my cupboard. They work fabulous!

  6. This sounds almost exactly like my recipe… the only difference is in the rise. Try this little trick…. turn oven on to 180 (or as low as your oven will go) while kneading dough. place dough in pans. places pans in oven for 20 minutes. DO NOT OPEN oven door…. turn oven temperature up to 350. bake for 20 to 25 minutes. remove from oven (check for doneness) but allow to rest in pans for 10 minutes to produce a softer crust on sides and bottom of loaf. It has never failed us. If you try it please drop me a line and let me know what you think. And yes it does cut at least an hour off your bread making process which is extremely helpful when you are feeding a houseful of teenage boys and a hubby who spent their day cutting/hauling wood (when we lived in alaska!) OH I’ve been making my bread this way for the past 8 years or so. (I LOVE my BOSCH as much as I did my KitchenAid which I no longer have but miss so much…. we won’t go there…. big sigh.)

    Enjoy your bread!!

    1. I do the same trick with my bread as well. I have discovered that letting the whole wheat dough rise actually makes the bread crumble and have uneven air pockets. From mixing bowl to pan saves time and dishes!!!

      You can also use a spray bottle and spritz the loafs down as soon as they come out of the oven and onto a wire cooling rack, this will make them nice and soft.

      Don’t cut into the loaves until they have completely cooled for at least 2 hours!

      Also, when making whole wheat bread, gluten is only needed if you are using old wheat kernels, otherwise the grain makes sufficient gluten with out needing to add more.

      1. One more thing … Whole Wheat bread is only dense and heavy because the baker made the dough that way by using way to much flour, and not realizing that whole wheat flour is like a very dry sponge that takes a while to absorb water.

        Whole wheat flour absorbs the water in the dough the longer it rests, and at a slower rate than all purpose flour. If the same recipe was made using only all purpose flour, it would need much more flour.

        Change the mindset: making whole wheat bread is much different than making all-purpose white bread.

        To avoid dense bread that does not rise and does NOT need gluten, just add less flour than it looks like it needs, so the dough is still rather sticky. If you are tempted to add more flour, just wait 10 to 15 minutes and the dough will thicken.

        Whole Wheat dough should be more on the sticky and moist side because of the absorption properties of whole wheat, and especially if whole grains are added to the dough.

        1. Amen, I just wanted to say I make my own bread every two weeks for my family and yes it does take a whole morning but well worth the effort. It is so much cheaper than a decent loaf of store bought bread and my family loves it. I have a Bosch and that is the only way I would do it.

          To anyone who is a little hesitant, just try it. The more you make it the more comfortable you’ll be and you’ll find the way it works for you.

          I use juice cans to bake my bread. It’s kind of fun because it comes out round and I can bake six loaves at a time.

  7. Why is it so hard for us to commit to making bread on a regular basis? I have everything I need to do it (including the bread bags!), but just don’t do it! I am very interested to see what the Greek yogurt addition does to the bread. And since we’re out of bread, I guess that leaves me no excuses today but to just go do it.
    I was thinking about plastering my refrigerator with vinyl words that said “Stop it!” after hearing President Uchtdorf’s talk, but maybe I should say “Start it” instead!
    Have fun on your trip. Wave as you drive by Taylorsville.

    1. I had the same problem, but now I just commit a morning, and make two batches, so I am freezing 8 loaves (or more like eating 1 right away, and freezing 7) so that I don’t have to do the whole process as often:)

  8. Reading the ingredient list of store-bought bread is a good motivator to make it yourself! We grind a bunch of wheat at once (outside) and then store it in the freezer to bypass the mess and hassle of grinding. I make bread every week and we eat one loaf as soon as it comes out of the oven. Such a treat for all of us. Kate, your bread looks perfect! Looking forward to trying this recipe!

  9. I LOVE my Bosch mixer…my mom had one when I was growing up in the 70’s…I remember grinding wheat for flour for her…for some reason we thought it was fun as kids!

    I’m going to have to make this bread now. For once I’m craving something that is somewhat healthy!

    1. Suzy, I buy my wheat from Golden Wheat Farms. Its super clean and good prices. Their website is shop.goldenwheatfarms.com

  10. This sounds delicious! I’ve been making my own whole wheat bread (well, it incorporates white flour and whole wheat) for awhile now (because the stuff at the store has like 50 million ingredients in it and tastes awful) and our family loves it! I really like this recipe you posted though because I like the fact that it makes 4 loaves (mine makes 2). Thanks so much for sharing! πŸ™‚

  11. This looks AWESOME!!! I have a Sunbeam mixer and am wondering if that will be strong enough. I really want to make my own bread rather than buying it. Plus the kids would enjoy making and eating it. Do you have a receipe for white bread? I know it is bland that way but I like white bread.

    Hmmmm now to find coupons for the items mentioned in reciepe.


  12. I feel like an unhealthy loser! I have never made wheat bread before despite living in Utah my whole life and my mom having a Bosch. But this sounds amazing and I am motivated to try it. Just a couple of questions. Why do 1/2 white and 1/2 wheat? Does it make it easier? And is it possible to halve this recipe if I am scared to make so much my first time? And do I score points as a better mom if I make homemade bread?:) I love this site and you girls!!!!

    1. You can definitely halve it. Some people use white and wheat because it makes a lighter-textured bread, but for this recipe, I just like going straight whole wheat. And don’t feel like an unhealthy loser–it’s a ton of work, and when all 4 loaves disappear within 1-2 days because it’s so good, it can be a hard habit to keep up!

  13. Oh, my, vital wheat gluten is so NOT necessary! Add it if you wish, but it’s not necessary. I make our bread, (grind the wheat first, all wheat flour, no white) and add only honey, water, butter, and yeast and it’s great, nice and light and not dense at all! But one thing I do add that makes it chewy like store-bought bread? Molasses. Just a TBS or 2–I never measure. That adds such a nice texture!

    1. I use oil or lecithin instead of butter. Using butter doubles the cost per loaf for me.

      I bake whole wheat bread (white wheat only, no red) every week. Making the least mess and quickest method makes it doable. I have found a plastic container that when filled is exactly the amount of flour that I need – takes away counting cups of flour!

      Also if your crust is too dark and thick with this method – bring to full heat before baking. My new oven would unevenly burn everything if the oven isn’t fully heated first.

  14. Do you have any tips for high altitude baking? I used to make bread all the time, but then I moved to Colorado where I live at 7500 feet and my bread never really turns out. It’s almost like the yeast makes the bread rise too fast and then it falls. Also, what does the greek yogurt do? Is that in place of the dough enhancer? Could you use regular plain yogurt or does it have to be greek?

    Also, just my 2 cents about types of wheat – I use half red wheat and half white wheat. The white wheat makes the bread whiter and lighter, but I found it to have no flavor. The red wheat, when used alone, makes the bread too dense. But, if I mix them, then I get the best of both – that yummy, nutty flavor from the red wheat and the lighter texture of the white wheat.

      1. I went to buy the ingredients at the store and decided to save a little and try plain yogurt instead of the greek. I haven’t tasted it with the greek yogurt but everyone who tried mine loved it. I think the plain yogurt worked fantastically. πŸ™‚ So yummy!

  15. Oh hooray! I have been hoping to find a great wheat bread recipe for a loooong time now (like a few years). I am excited to try this! Thank you!

  16. I have been making all our bread for about 5 years in a bosch that is at least 35 years old. It was my aunt’s and she was getting rid of it but it still worked so my mom rescued it and gave it to me. For the last 4 years my husband has been asking if I want a new one but the answer is always “not until this one dies.” We LOVE our homemade bread! Thanks for another recipe and some good tips on pans — they look like Mother’s Day to me.

  17. I grind my wheat and make all of our bread. My family really prefers it to store bought bread and it is much healthier. I do use my Kitchen aid but I have the Pro610 so it is able to handle the heavier load. Would love to have a Bosch also because I agree that both mixers have their strengths but until I have a larger kitchen that just won’t happen darn it.

    The vital wheat gluten it definitely needed. I make a VERY wet dough and allow it to set for about 20 minutes to absorb the liquid but it still needs a little help with extra gluten. Unlike white flour, whole wheat includes the bran and germ which cut the gluten strands and inhibit it’s development. The development of gluten is what gives you a fluffy, soft and chewy bread. Gluten is only a bad thing if you have Celiac disease or an allergy to it. It is not the evil that so many have grown to believe. It is high in protein and iron and is used in making some meat substitutes. Can you get soft whole wheat bread without it, temporarily yes (very temporary), but I prefer my bread to be just as good the next day or two after I make it (even about a week depending on the weather) as it was fresh out of the oven….well after it has cooled. This way we have fresh healthy bread and I only have to do it once a week.

    1. If you work with hydrated dough, you don’t need the vital wheat gluten. The bread I’ve baked every 10 days for the past 6 years is this way – no vital wheat gluten, no dough enhancers and it is amazing!

      But, it is time consuming – you have to actually start the bread the day before and then the day you are making it it isn’t a lot of hands on time, but even if I get my pre-doughs (what I’ve made the day before and let sit to hydrate) out of the fridge at 7am, I don’t actually have bread until 3 or 4 in the afternoon. But – it is hands down the best bread ever and that’s why I do it.

      That’s why I actually looked up this recipe – I forgot that I needed to start making bread yesterday and I’m not going to have enough for the kid’s school lunches for tomorrow. Whoops!

  18. I lived overseas for years and had trouble getting some ingredients for bread. I found that if I replaced half the oil(my recipe called for 2/3cup oil not butter) with flax seed meal(1cup) it really helped to give the bread a nice chewy texture and not the overly dense bread that comes with whole wheat. I never used the gluten because I couldn’t get it. I still make my bread with the flaxseed meal now that I am state side. I am curious as to what the yogurt does for the bread?

  19. Re: Amanda about the greek yogurt: greek-style yogurt has more fat and less water. My very similar recipe calls for regular (PLAIN) yogurt or alternately, buttermilk. Probably not quite the same texture, but the point is the acidity to produce a more tender crumb in the bread and a bit of a different flavor (not as much as sourdough, which I don’t care for). I even use powdered buttermilk or powdered milk and a bit of vinegar at times.

  20. I have had a Bosch mixer forever. When I first got married, my mother gave me hers- which I passed on to my daughter when I found a red Bosch mixer in my local Bosch store in Arizona and couldn’t resist (because it was red and I really did deserve a red Bosch mixer). Both mixers- the one that is 40 years old and the one that is 5 years old work perfectly and I wouldn’t have anything else. For making bread, as far as I am concerned, there is nothing better. The Bosch makes it so easy that there is no reason to not make homemade bread! My 21 year old college senior daughter who has custody of the older Bosch mixer makes her own cracked wheat bread all the time now. I will be giving this recipe a try too. Thanks!

  21. I have been making bread for a while now and I absolutely LOVE your 7 grain recipe. I have been meaning to try it with 100% whole wheat. It is probably my favorite bread recipe. I also grind my own wheat, but usually grind at least twice as much as I need for the recipe so that I don’t have to do it the next time because that makes me more motivated to actually make the bread the next time instead of running to the store. I just keep the wheat flour in the freezer to keep it fresh. Also, my mom has been making bread for years and always uses hard red wheat. I like hard white better but my mom’s bread is amazing with hard red. She usually adds some canned pumpkin to make it more moist. It’s probably the best bread I have ever tasted. And one more thing, kneading the bread a bit longer helps to release the gluten in the flour. I usually let my kitchen aid mix it for 5-10 minutes after all the flour is incorporated.

    1. Nope- pastry flour is from soft wheat, instead of the hard winter wheats and has less protein and less gluten. It would not rise well or have a typical bread texture. Maybe you could use pastry flour with EXTRA gluten, but I don’t know.

  22. We are fans of Red wheat at my house because we like its nutty flavor best, and find the white wheat to be kind of bland, but I have found that we are the exception here. . . most people that have used both seem to like white wheat best. Also, I have had really crappy wheat for about a year, and I just ordered Hard Red Spring wheat (read: Not Winter) that had a guaranteed protein content of 15.5%, and I have found that if your protein content is high, which spring wheat tends towards, your bread will develop the gluten it needs without adding extra gluten flour. My crappy wheat had a really low protein content, and I caved and bought gluten flour, and even adding a full cup of it to a bosch-full of dough, my dough never seemed to develop enough gluten, and would come out of the oven lumpy and weird. Anyway, my awesome wheat now is baking up 4 huge, light, beautiful and soft loaves right now in my oven:)

  23. So, let’s just say that a girl was Bosch-less. How hard/possible would it be to make this recipe by hand? I currently make my white bread by and and it works fine, but it sounds like wheat bread dough has a different consistency. Would the old hand-mixed/kneaded method work?

    1. You can definitely make it by hand! πŸ™‚ It’s just going to take a little more elbow grease, especially in the final kneading (knead it twice as long as you would with the machine). Also…stay tuned for a little g-i-v-e-a-w-a-y tomorrow… πŸ™‚

    2. Tara D. I have never had a Bosch and my Kitchen Aid is too small to make bread. I have a large stainless steel bowl that I have been making wheat bread in for 20 years. It works great!! Give it a try.

  24. How did you know? You must be feeling extra close to the Spirit (GC was wonderful, yes?), because I have become disenchanted with my current bread recipe and need a good new one by this weekend. I will finally buckle and get that gluten stuff, just because I trust you. THANKS!

  25. Girl, did you realize you would get soooo MANY comments when posting about the holy mecca of all Mormondom–wheat bread!!?? Everybody has an opinion.

    I have been using this same Bosch recipe for a few years and love it. (I add 3 T. of salt as I think only makes it flat. And 1 cup honey. Maybe others will love it now thanks to you.) I use the exact same amount of flour as you do but get six loaves in my 8×4 pans. My kids eat smaller sandwiches better. See? I have an opinion too. You ladies rock!

    1. Ummm, the secret #1 reason why I’ve put off posting a whole wheat bread recipe was because I was sure at least 50% of the comments would be people tellig me I was doing it wrong, haha!

  26. Beautiful bread! I have committed myself to making 99% of our bread myself(although usually I put it off and put it off until everyone’s ready to just go buy a loaf, LOL) and I make it by hand πŸ™ I’m really curious to see if you have more to say about Kitchenaid/Bosch. I’ve been looking at both but still have no idea which would be better for me πŸ™

  27. This is so similar to a recipe that I make. Mine is done in under an hour–start to finish. Mine has flax seed in place of the wheat gluten. Your recipe came out so pretty–I’m going to have to try it. I love trying new recipes for bread!

  28. I have a stupid question!!! I have a kitchen aid (vintage green) with a dough hook. Can I use that to knead the dough for the 5 minutes?

    1. Depends on the size of your bowl and the watts of you motor. Usually the vintange machines are about 325 watts and a full recipe of this bread would be too much for it. I would cut the recipe in 1/2 and give it a try. Also you can call Kitchen aid and ask them, they have always been helpful when I have called.

  29. I have been baking homemade wheat bread for 20 years. The best recipe I have found is my husband’s grandmother’s recipe. Two things. If you do not have a Bosch or Kitchen Aid do not be afraid to make your own bread. I have never had one and just use a LARGE stainless steel bowl I inherited from my husband’s parents. I mix and knead in the same bowl. I make 4 loaves once a week. We eat 1 loaf right away, for the other 3 I slice with my electric knife and put each loaf into a 2-gallon ziplock. I then freeze the 3 loaves and pull them out one at a time for a perfectly fresh loaf every time!!

  30. The price you pay for your wheat seems outrageous to me. I’m wondering if you live so far a way from an LDS cannery that you can’t buy it there? They have been selling hard white wheat for several years and it is very inexpensive. Currently $11.45 for 25 lbs.

  31. This sounds like a great recipe. I would’ve never thought to put yogurt in my bread. Also, for great rising bread, SAF yeast is wonderful. It’s the best that I’ve tried, and I’ve been making bread for 22 years (12 to 24 loaves every Saturday for 12 years of those 22). I hope this helps!!!

  32. I love my kitchen aid, but the last time I tried to make back to back bread for a friend, I totally burned it up! I think the older models of kitchen aid mixers had steel gears and the newer ones use a heavy duty plastic. It was an expensive and frustrating fix and I had to turn in my lovely yellow mixer for an ugly grey thing. I was so sad! I’m worried that trying this recipe will kill that beast for good though. Maybe if I hint enough, my hubby will catch on and in 15 years be able to buy me a Bosch πŸ˜‰

  33. You can buy white and red wheat from the distribution center on line. It is free shipping and it ships really fast. I live in CA and mine came in just 2 days.

    1. I love, love, LOVE my Thermapen (plus they come in lots of cute colors). They’re on the pricey side, but seriously, I’ve spent way more total on cheaper thermometers that aren’t accurate.

  34. I would just LOVE to use a Bosch bread making machine to make really good homemade dinner rolls. I have tried in the past…even the Lion House recipe, and mine come out like uneven lumps… ugh!

  35. I have a Kitchenaid mixer and I use it to make bread, but it is always a mess and always a challenge to get the ingredients mixed at the bottom of the bowl. I would love a Bosch so I can make larger batches of bread.

    1. I usually put the liquids into the Kitchenaid first that helps me get it mixed much easier. IN fact I usually don’t haveto scrape it down when I do this.

  36. Our local Great Harvest has sold wheat to me in the past. I think last time I bought some it was $18 for a 50 lb. bag – which is not great – considering we have some other sources here locally that are cheaper but only available seasonally. You may want to consider that option.

  37. I have been looking for a great whole wheat bread recipe. My son has food allergies so it is hard to find GREAT bread at the grocery that he can have. I like your recipe, but have a few questions. He is allergic to cow dairy. He can have goat products. So my question is…can I replace the Greek yogurt for goat yogurt? Also he doesn’t use butter, we use a non dairy margarine or Earth Balance depending on what I can find. So can I use that or a veggie oil in place of the butter?

    1. 1) Goat yogurt would totally work–you’re just going for the acid and flavor here.

      2) Margarine or oil would work fine; in fact, the original recipe calls for oil, I just used butter because in my opinion, using oil makes it taste a little “flat.”

  38. I use my own dough enhancer and don’t use gluten. My 100% whole wheat bread turns out light and fluffy. –I have a Bosch Mixer and I grind my own white wheat. I use 1 T. per loaf called for in a recipe- or 3 Tab. in my recipe. Here’s my dough enhancer recipe:

    Dough Enhancer

    1 c. whey powder
    1 cup lecithin granules
    1 cup cornstarch
    2 Tab. Vitamin C granules/crystals

    Mix all together and store in container in refrigerator. Use in yeast breads, 2 Tablespoons for 5 loaves of bread size recipe. Good to double and share with a friend.

  39. Your bread looks wonderful! Have you tried rice instead of wheat gluten? I use about 2 Tbsp of ground white rice for every cup of wheat. It creates a better rise and helps soften the texture. Just curious. LOVE your blog!!

  40. I was given a KitchenAid mixer several years ago and have been so grateful for it since, but it drives me nuts sometimes with the no scraping the bottom of the bowl thing! I do make my homemade wheat bread in it, but have to stop at the kneading stage and dump it out on the counter to finish off the process. It is so messy! I grew up with a Bosch and would love to have one of my own, but the expense has always prevented me for purchasing it. Winning one would be grand!

  41. I had 2 Bread Machines and neither 1 of them ever turned out consistent breads and overheated too!! I would love to make Julekake, a Norweigen family recipe…. My Grandmother used to make it and send it for Christams and it was such a treat!!! I am a newly disgnosed type 2 diabetic and would like to make my own dark breads sans all the sugars!!!!

  42. The bread looks amazing..when I’m ambitious, I’ll try it. But, I’m really looking for a brownie recipe that I swear was on your sight not long ago. from what I remember, it has ingredients like devils food cake, marshmallow cream, bag of reeses chips, maybe some evaporated milk. Does this ring a bell. It’s driving me crazy cause I bought the ingredients and I can’t seem to find the recipe now! HELP!!

  43. i do not have a bosch, but i have a panasonic bread machine(actually it’s my 2nd one, as i wore out the first, when the kids were home)..i love it, as i can use the timer, and have hot bread coming out early in the a.m. or when i get home from work or church….i have experimented with the white and red wheat…and i love the hard white wheat…i usually will grind up a bunch and stick it in a gallon bag in the freezer…lately i’ve been “mixing” up all my ingredients (except the yeast and water) in a gallon bag, and freezing it….so when i’m in a hurry, i can just dump everything in the bread machine, add the yeast/water, and turn it on and go……So the other part of my comment,is i’ve been experimenting and reading and tweaking my recipe…so in my recipe i use 2 cups of white bread flour and 2 cups of wheat…and i do add the wheat gluten, DOUGH ENHANCER, wheat bran, wheat germ,ground flax seed… it is the best tasting bread…i’ve found all the above ingredients at our local health food store that sells things in bulk…i do think the dough enhancer keeps my bread fresher longer…
    thanks…cooking is my love language…thanks 4 your fun site…

  44. I love my Kitchen Aid, but have been waiting for it to die so that I can justify the purchase of a Bosch. I have been making bread for the past 2 years and always have to half the recipe so that it will fit in my Kitchen Aid.

  45. i’ve done the quick rise method, esp. if my house is cold and i don’t have a warm place…( tho on a sunny day, the inside of a car works good..but don’t forget it)…but i like to put a pan of boiling water on the bottom rack of the oven, and i think the extra moisture, helps and aides in the rising process of the bread…thanks…i love great cooking tips.

  46. great post, bread looks awesome. Question…I have a pain de mie pan with the lid for making sandwich bread 14 inches long could I use it for part of the dough?? I’m wondering if maybe it might be too dense?? Have all the ingredients…looking forward to trying..BTW my Kitchen air id GOLD and still going strong! I too think it is of the old “Holbart” variety with metal gears.
    Thanks for the neat recipe today

  47. I just want to say that I ordered your cookbook from BN and finally got it yesterday. I absolutely love all of your recipes and appreciate all the effort you both put into making this Teacher’s life just a bit simpler and a whole lot tastier. Oh and my family thanks you as well. xoxo from The Lone Star

  48. I would absolutely love to try my hand at this Honey Wheat Bread recipe. I don’t have a Bosch (but I secretly dream of owning one). I do have a KitchenAid and it seems to do ok, but is always too full to fully mix the dough. I have been trying new whole wheat recipes for a while now, and they are always too dense. Often, I will substitute for 1/2 white; 1/2 wheat. My family seems to like this the best.
    Thanks for all your wonderful ideas and yummy recipes.
    Happy Easter too.

  49. Oh my gosh!! My mouth is watering so much. MMMMMM. I love bread and all things bread. I would make cinnamon bread, orange cranberry bread, banana bread, dinner rolls and everything else I can think of.

  50. I’m glad you shared your recipe. I’ve made ww bread in my Bosch for years, it’s so great! I always add 5 crushed vitamin C tablets to a four loaf batch rather than gluten or dough enhancer. A generic bottle lasts a long time and is more cost effective. I once read it helps bind the structure of the wheat together. It’s never failed me. I too like the hard winter white, my kids think they are eating white bread!

  51. I would definitely make a bread recipe, a roll recipe with cheese in it, in the Bosch Mixer. I am only able to knead by hand so I would very much appreciate this mixer to do it for me!

  52. This recipe is awesome. Just made it last night (halved due to my low-capacity, low-power KitchenAid mixer), and as I was slicing it up for toast this morning I almost shivered with delight at the soft & light texture. Very much looking forward to making sandwiches on it, too!

    I have a request, though, I’ve tried making the French bread you guys have posted on here along with (our daily) multigrain bread, plus this one now, and none of them seem to really have that perfect soft interior and hard exterior combination that my husband really likes in, say, an Italian loaf (or hoagies, for that matter)–which is pretty much the only thing he’ll eat sandwiches on for any long period of time. I’ve searched other sites and recently found this recipe http://www.thefreshloaf.com/recipes/mydailybread that looks like exactly what my husband would eat, but it has so many rise periods and other steps I’m thinking it would be a bear to make all the time. So in short, my request is, do you guys have (or would you be able to come up with) an adaptation of this type of recipe that would yield the same (or very similar) results, but with less time involved? Having 2 soon to be 3 in diapers I’m not really able to spend all day in the kitchen, so that would be a huge help. πŸ™‚

    Thanks! I really love your site, pretty much all of our standby recipes come from you guys πŸ™‚ always delicious!

  53. I am so excited your posted this! I have been wanting to find a good whole wheat bread recipe for a long time. It’s one of my new year’s resolutions:)
    I was wondering, how much do you think each loaf of bread cost to make? If it’s ridiculously hard to figure out, don’t worry about it. Just curious.

    1. It really depends on the cost of your ingredients, so it’s tough to say–some people can get – giant bucket of wheat for $25, for me it was more. I use butter because it tastes so much better than oil, but some people use oil to save money. I can get honey for cheap, but that can be a big expense for others, so any number I gave you could be totally of (plus, I’m also not so great at math, so it could be off no matter what, haha!)

  54. I made your recipe yesterday and just ate my first slice for breakfast with butter and honey. It was wonderful…light, not dry or crumbly. I usually use a bread machine which is so easy, but then, as with everything that easy, the quality of the bread is not so great. In the bread machine I must use half white flour or I get a little brick. I can’t believe that your recipe is all wheat and comes out so soft! I made half the recipe and used regular plain yogurt (whole milk) that I make. Also I used plain instant yeast so my rising time was about one and one half hours (our house is on the cold side which might have made the rise time even longer). But all in all this is the best whole wheat bread I have ever had. Thank you so much for a great recipe. It came together exactly like you said in your blog which was a nice surprise.

  55. You are awesome! I’ve made wheat bread for years but I’m excited to try your take on it. I’ll trust you on this – you always know what you’re talking about. What’s next? Green jello?

  56. Yes, your method sounds like a winner. I will enjoy trying your way and hope to see even better tasting breads. I love your way of doing everything I have tried so far. Thanks for all the great tips and hints too. Norma

  57. Oh my! Just made a half batch of this bread and sliced into the first loaf! Yum! My kids and I love it….so soft and light and flavorful! Thanks for the recipe.

  58. I just bought 3 of those USA pans! I’m so excited to make this recipe and try out those pans!! Woohoo for saving money on bread!!

  59. I just made this bread this afternoon. It tastes so so so amazing!!! And I did it by hand, since I don’t own a kitchen aid or bosch. It was so simple. I was amazed at how easy it was to make. This is my new bread recipe. Thank You Thank You!!! I have tried other recipes that don’t even come close to this one πŸ™‚

  60. Stupid question – how do you slice your bread so evenly and perfect? I love making homemade bread, but I always end up with some slices that are too thick and some that are too thin and tear up about half the bread while cutting. It may just be that I have no talent with a knife (I still can’t cut up a mango although I’ve followed your tutorial a thousand times and don’t even ask about pineapple!), but your slices look so neat and pretty, so I thought I’d ask.

    1. Not a stupid question! Honestly, not all of my slices come out perfect! lol A super sharp bread knife really helps, as does making sure the bread has cooled completely. If you have an electric bread knife, it does an even better job!

  61. I find the easiest way to ensure that I make bread regularly is to make my own mix in jars or containers. Then when I want to make bread, I pull out a mix just before bedtime, throw it in the mixer, put the dough in the pans and put it in the fridg. The next morning I pull the pans out of the fridg, preheat the oven, bake the bread and get everybody out of bed. Nothing like homemade bread first thing in the morning. You can bake several loaves, freeze them whole. When you want one, pull it out, put it on a rack and cover it for a few hours. Slice it up and it is fresh and yummy as the day I made it.

  62. For those who don’t have a wheat grinder….Gold Medal Flour is marketing a white wheat flour. I purchased some today at Harmon’s in Utah. King Arthur flour also has a white wheat flour that they sell at Whole Foods and sometimes I have found it at Walmart. You can also buy white wheat at Bosch stores and have them grind it I think?

    I enjoyed making this bread. It is very light for a whole wheat bread. I had a little trouble making it in my oven which is only two years old. It started to burn on the top but I put aluminum foil over it so it wouldn’t get any darker…if anyone had that problem.

  63. How many slices (on average) would one of these loaves get you? I know it’s not an exact science, but I’m curious about a ballpark figure.

  64. This recipe is wonderful! I am eating some of this bread right now and it is perfect! I have been making whole wheat bread with the Bosch recipe in my Bosch mixer for nearly a decade and I’ve never had bread turn out so well! Thanks for tinkering with the recipe and making one that works so well and is so easy to follow! You are the best. When my husband sampled his first slice of the bread I made, he compared you guys to Alton Brown. I thought that compliment was worth sharing. Keep up the great work!

  65. I read this website on a blog and then could not find it. SO glad I finally found it.Regarding the yeast…I have Red Star Active Dry Yeast. What are the differences between the Bread Machine and Fast Rising to what I have? I buy the big bag of it at Costco because it is a lot cheaper that even our commissary.

  66. Just made this for my first ever whole wheat bread attempt! I had to cut the recipe in half since I have a smaller Kitchen Aid, and do some hand kneading to finish it off, but it came out PERFECT!! So, delicious! My 7 year old said it was so much better than anything I buy at the store! (SCORE!) Thanks so much for the recipe! I followed it to a T and it turned out just like you said it would.

  67. I know of a way to get light, chewy, 100% whole hard red wheat bread that doesn’t taste like sawdust and is still delicious cooled–and it doesn’t need dough conditioner OR gluten OR professional know-how. Let me know if you’re interested, I posted it on mygirlfriendskitchens blog. I’d like to offer it to you as a thank you for your many MANY wonderful posts and recipes! I love visiting here! πŸ™‚

  68. I just wanted to say thank you for posting this recipe. I have been searching for a good Wheat bread recipe and this is it. Also this is the first bread I’ve tried that has actually raised like it is supposed to. I’ve never used gluten before and it really makes a difference. One alteration I made to the recipe was to use sour cream instead of greek yogurt and it still tastes great.
    Thanks again.

  69. I’ve been making this every week. After pulling the bread out of the oven I take a hot loaf to a friend or neighbor and get rave reviews every time. Awesome recipe!

  70. I have been looking for the perfect 100% whole wheat recipe and I am so excited to have found this one! I even used hard red wheat (my mother-in-law gave me around 20 #10 cans of the stuff and I can’t bear to just toss it). It turned out perfect and I cannot wait to use up all the hard red wheat so that I can buy hard white wheat and find out that this perfection can get even better! Thanks for always doing the hard work of perfecting all these awesome recipes!!

  71. I have a kitchen aid mixer. How long should I let the dough knead before it approaches the right consistency? Today’s attempt baked up fine (meaning edible), but the dough was far from easy to handle. It was in a nice ball, not too sticky, then I checked a few minutes later and it was goopey (for lack of a better adjective). So did I miss a window or not go long enough?

  72. Thank you, thank you, thank you a million times thank you! I’ve always been terrified of making loaf bread. I’ve done rolls, pizza dough, pull-aparts, but sandwich bread has always intimidated me. I’ve been looking in to eating a more “clean” diet with less processed foods, so I knew I needed to at least try making my own bread. I made this recipe on my first attempt at homemade wheat bread, and it was incredible. I halved the batch, used my trusty kitchen aid, and just used store-bought whole wheat flour. Do you find that grinding your own wheat makes it taste better, or is it just a good way to save money/be more self reliant? My mother-in-law grinds her own wheat and her bread is super dense. Anyway, I hope to make this bread for my family for the rest of our lives!

  73. I’ll be halving the recipe because my kitchenaid is small. Wish I had known about the difference between red and white wheat before buying a massive 50 lb bag of hard red wheat at the store!

  74. FYI You can get white wheat shipped from the LDS online store for $30 for six #10 cans. Also Honeyville Grain sends discounts on their email lists from time to time and you can get a great deal on Vital Wheat Gluten. Great way to save some money if you decide to take the plunge into making your own bread regularly. πŸ™‚

  75. I have dough enhancer but don’t usually have greek yogurt. Can I substitute it? Should I add more oil or butter as well? Thanks for a great recipe! I love homemade bread!

  76. NOW I know how to have normal looking loaves!!! Thank you SO much! This was a very easy recipe and my loaves look beautiful!!! You guys are AMAZING!

  77. SO EXCITED to try this. I can TOTALLY relate to everything you described. And, I’m using benedryl on my hives right now, as I am considering this. But, I WANT TO DO IT!! There, I said it. And, I’m ordering the bread pans. TODAY.

    Question: Why 9″ pans. I see larger ones on Amazon. I want to be able to make big sandwiches for my big teenage man-cubs. I’m not feeding babies, here. So, is 9″ the best for big sandwiches? I am looking on Amazon, and I see 13″, 8.5″, 9″, 10″ – Goodness! What do I buy? I happen to think size does matter, here. Help?

  78. Do you all have a receipe for white bread? And what if my bread didn’t rise as pretty? Where do you think I went wrong?

  79. Thank you so much for this receipe,this is the best home made bread I have ever tasted, in fact it is the best bread ever that I have tasted. This receipe was made with the Bosh Mum86 Professional mixmaster, it is also the best mixmaster I haver ever owned.

  80. I am not LDS any more, but I still purchase my whole wheat berries from the LDS church web site. Least expensive per pound price and FREE shipping, delivered in #10 cans. A great deal!

    Thanks for the site and recipes!


  81. The bread is now in the oven and I just realized that I forgot to let the dough rise another hour ): All that work for nothing. Darn it!!!

  82. I finally decided to take the plunge and try homemade bread. I’d never made it before because I was always too intimidated. My mom gave me a Bosch when I got married even though my mother-in-law had already bought us a Kitchenaid because they’re so much better for bread! Anyway, I came here for a recipe because your recipes never fail me and it turned out WONDERFULLY (which I didn’t think possible on your first time making wheat bread). This is the best food blog ever.
    PS I laughed reading the comments since every other person wanted to tell you how *they* make wheat bread. I just want to tell you how awesome you are.

  83. Hey, thanks so much for this recipe AND the pan recommendation! I’ve used the recipe a handful of times now, first halved with my big kitchenaid, and recently whole with my new bosch. This recipe is a keeper and I LOVE my pans!

  84. This recipe is amazing! I make bread in the Bosch every week. Just tried this recipe and took the bread out of the oven – a full recipe made three large loaves (24 oz), a small loaf (20 oz), a dozen 1.5 oz rolls, 2 buns and a pizza dough….
    This tasted so good that I had a second piece and completely forgot about the chocolate cookies I had in the oven! Burned them totally up. Would rather eat this bread!
    To answer others, I tried bread with the fresh milled flour in the Kitchen Aid and gave up quickly. The dough is just too heavy and the single hook just spins it, doesn’t knead it. The Bosch makes making bread so easy. I did not have space for both, though. So I gave the KA to a niece and bought the cookie paddles and other attachments. Afraid I will miss the KA when it comes to whipping cream, especially…. But so far so good. Have done one cake and several cookie batches in the Bosch. It is FAST for everything.

  85. This recipe is really great. Thanks much for posting it. I came across it recently through your Bosch post,, and it is so delicious. I made it exactly as written, no changes. I definitely don”t feel a need to give you any pointers or try to change your opinions πŸ™‚ My 1st grader (Evangeline) and my 4th grader (Ryan) love the bread, and share it at school with friends who love it too. Thanks to you both for sharing your recipes and experiences with so many of us.
    Also, I bought the USA pans because of this post and the pans really are amazing! I have used them for this Honey Whole Wheat bread recipe as well as my Pumpkin bread recipe. Did not have to grease the pans for either recipe and the loaves always pop out with no problems πŸ™‚

  86. Thanks very much for this recipe! I have tried about 20 whole wheat bread recipes, and my family and I like this one best. The greek yogurt is awesome, but if I can’t get to the store, I have subbed reconstituted sour cream powder. While it’s not exactly the same, it can work in a pinch.

  87. Help! I LOVE this bread and have made it successfully. However, the last two times the loaves rise, I put them in the oven and somewhere in the baking process they slump. The bread is still tasty but not rounded loaves. BTW…instead of four loaves, I make a batch of cinnamon rolls with part of the dough. Yummy!

  88. Hi! I was wondering if it is possible to make the dough and freeze it for later use? If so, at what point in the making process should it be frozen? (before kneading? Etc) Also when it’s taken out to thaw, how long do I let it rise?

    Thank you,

    1. Every time I’ve ever frozen it, I’ve frozen it after it’s baked. In theory, you should be able to place the dough in the pans after the first rise, wrap them tightly, and then freeze them. When you’re ready to bake them, just take them out and let them thaw/rise for several hours. That said, I’ve never tried it with this particular recipe, so I can’t say for 100% sure that it will work this go around. πŸ™‚

  89. I found this recipe and was excited for the link to white wheat because I just ran out of the stuff my mom gave me. I also happened to run across an article that says that you can order food storage through lds.org, so you can order online with free shipping and pay much less. Just in case you are interested for people who are not near a cannery.

  90. This is my second go around with this recipe. It was perfect the first time and my family loves it! Thank you for all of your hard work and expertise! It will replace store bought bread for good!

  91. I know this is old, but..here goes. I recently started making β€œsoft” breads, other than focaccia. There’s a fantastic bread β€œstick” recipe at Valya’s Taste Of Home on the web. (I’ve subbed in olive oil for butter, works great. Mine turn out more like hot dog buns than sticks, but they are so soft and flavorful..) One technique to try which I believe makes bread soft, is put the softened butter or oil, whatever oily ingredients you’re using, put that and the flour together in the mixer first and just blend the..heck out of it, like at least five minutes as high as you can. Put a towel over it if it’s flinging flour out. I think the flour is coated with the butter and this softens the end result, perhaps by interfering with gluten production. I’ve recently ordered some dough enhancers from King Arthur to experiment with.

  92. Make this bread all the time and love it. My daughter cut out dairy while nursing (has really helped her babies tummy). Can I sub oil for the butter? What would you suggest subbing for yogurt?

    1. You can sub oil for butter. The great thing about yogurt is that high-quality yogurt like Fage is very easy to digest. I have a very lactose intolerant teenager, nursed 3 babies with sensitive stomachs, and had a brother with CRAZY sensitive lactose intolerance and they’ve all been okay with yogurt. That said, if you’re nervous, you could try a non-dairy yogurt, which is usually available in the natural/organic dairy section.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating


This site uses Akismet to reduce spam. Learn how your comment data is processed.