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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