Lightest Whole Wheat Bread Ever


4.7 of 5 (21)
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Nutritional Info
  • Servings Per Recipe: 52
  • Amount Per Serving
  • Calories: 107.2
  • Total Fat: 2.2 g
  • Cholesterol: 4.7 mg
  • Sodium: 147.0 mg
  • Total Carbs: 20.5 g
  • Dietary Fiber: 2.8 g
  • Protein: 3.1 g

View full nutritional breakdown of Lightest Whole Wheat Bread Ever calories by ingredient
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Nobody believes this is made from 100% whole wheat bread. The secret is the three risings. Nobody believes this is made from 100% whole wheat bread. The secret is the three risings.
Number of Servings: 52


    To start:
    3 Tbls. yeast
    4 cups warm water
    4 cups whole wheat flour

    1/2 Cup butter
    2/3 cup honey
    1 Tbls. salt
    6 cups whole wheat flour (I usually add
    about 6 Tbls. of wheat gluten)

    Add: 1/2 Cup butter, 2/3 cup honey, 1 Tbls. salt,
    6 cups whole wheat flour (I usually add 6 Tbls. of vital wheat gluten,


Mix the "start" ingredients together and let sit until double. (Usually 15-30 minutes.) This step is called a sponge and is very important to allow the yeast to get a head start.

Add the rest of the ingredients. Mixing together as adding. Knead for 15-20 minutes if kneading by hand. May be done in heavy duty mixer such as Kitchen Aid with a dough hook. (Doesn't need as long a knead time with machine.) Place in large bowl covered with damp thin cloth until double. (about 30 minutes). Punch down and shape in loaves. (I use three 5X9 loaf pans) Grease pans, put loaf in, turn loaf out, turn over and replace in pan. Cover with cloth again and let rise until double or nicely risen above edges of pan. Bake at 350 degrees for 30 minutes or a little longer. Oil top of bread for a nice shiny crust.

Makes 3 nice sized loaves, which I cut into approximately 19 slices each, for a total of 52 slices.

Number of Servings: 52

Recipe submitted by SparkPeople user LEEROCKS.

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Member Ratings For This Recipe

  • Very Good
    2 of 2 people found this review helpful
    I'll make 1/2 this recipe next it almost killed my kitchen aide stand mixer. :) But it was wonderful! I made 2 loaves (holy cow did they rise!!) and then rolled a combo of butter, brown sugar, cinnamon, nutmeg, and cloves into the remaining 3rd, sliced, let rise then baked for rolls. YUM!! - 1/29/11

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  • 1 of 1 people found this review helpful
    Are you really suppose to use 10 cups of wheat flour in this recipe? - 11/18/12

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  • Incredible!
    1 of 1 people found this review helpful
    I was a regular bread baker for a while but have never managed to make a whole wheat loaf that isn't a rock. This is quit fluffy, smells amazing and tastes very good. Although it does rise like crazy. - 3/14/11

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  • should that be 57 slices 3x19 - 3/19/15

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  • This is the BEST whole wheat bread recipe I have ever made, and people love my bread, always asking for my recipes. Cannot wait to share this one with my friends. This bread is so tender, yet holds together so well, even after freezing...wonderful sandwich bread as well as toast. Thank you! - 11/2/14

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  • Great Recipe. If you have a small family-when you make the 3 loaves put the dough in the pan as two balls instead of one. you will end up with 6 half loaves of bread making it easy to freeze. - 10/9/13

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  • I made this bread last week and it was amazing. Not hard at all like most homemade wheat breads. Thanks for the recipe. - 6/29/13

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  • Definitely the best 100% whole wheat bread I've made or tasted! - 6/13/13

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  • Awesome bread :) - 4/30/13

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  • This is the best bread I've made so far!!! thank you so much! Excellent and soooo easy to make! - 4/17/13

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  • This was my first try making bread. I don't have a mixer, so it was a lot of hard work mixing the dough, but all worth it. The bread is delicious! - 12/26/12

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  • I like this recipe a lot. It's one of few bread recipes I've found that doesn't include sugar (my mom is diabetic).
    My only complaint is that I found it hard to cut. I have a small family and don't need quite so much bread. I did cut the recipe but the rising process still gave me 2 loaves! - 7/4/12

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  • i make this every 2 or 3 weeks...cause the loaves last us that long. i think it is a perfect glad i found it! thanx - 5/24/12

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  • I have had to pass this out to all my friends they love it so much.
    - 11/14/11

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  • Dough was nice texture using the three rising method - smooth! Bread light and tasty. - 7/10/11

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  • I absolutely loved this recipe! I left out the wheat gluten but it still came out light and fluffy and delicious. My dad told me to stock up on whole wheat flour because we aren't getting any more from the grocery store! - 7/1/11

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  • Love this recipe and is very easy to make!!!!! - 5/31/11

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  • I made this today as my first attempt at making my own bread and it turned out great. Even my boyfriend was surprised I made it myself. - 2/2/11

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  • I made 3 loaves of this tonight... And I have to say, it is fantastic!!! It's only the 2nd time I have ever made bread, but it turned out perfect! This is THE bread recipe to follow. Thank you SO much for posting this! - 11/24/10

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  • I followed the recipe exactly and it turned out wonderful. This is my second time making bread, I am impressed with the results - 7/14/10

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  • I made this bread yesterday evening without much hope of it turning out well as it had no white flour BUT it was surprisingly good. It rose quickly and was delicious. I followed the recipe exactly. - 7/7/10

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  • It tastes great, and I definitely plan on doing it again. One change that I made. I used agave nectar instead of honey, mostly because I couldn't find the honey I thought I had, and the agave nectar was right there. - 9/1/09

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  • I made this bread yesterday and I love it! My boyfriend likes it too, and usually he is anti-wheat bread!! I'm hoping this is a way for him to get in some extra grains and me eat healthy bread! Very simple to make and tastes great! Very light and yummy! - 3/16/09

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