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100% Whole Wheat Bread

  • Intermediate
  • 2 loaves
  • 1 hr
Baking Success Or Baking Mess


8 to 8-1/2 cups whole wheat flour
2 (4 1/2 tsp.) envelopes Fleischmann's® Quick Rise Yeast
2-1/2 teaspoons salt
1-1/3 cups milk
2 cups water
1/4 cup honey
1/4 cup Mazola® Corn Oil


Combine 3-1/2 cups flour, undissolved yeast and salt in a large mixing bowl. Heat milk, water, honey and oil until very warm (120° to 130°F). Gradually add to flour mixture; beat 2 minutes at medium speed with electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover and let rest 10 minutes.

Divide dough in half. Roll each half to 12 x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place seam sides down, in 2 greased 8-1/2 x 4-1/2 inch loaf pans. Cover.

Let rise in warm, draft-free area until doubled in size, about 30 to 60 minutes.

Bake in a preheated 375°F oven for 35 to 45 minutes or until done. Remove from pans; let cool on wire racks. (Note to test for doneness, internal temperature of bread should register 190°F in center of loaf.)

Recipe Note: If using coarse ground flour, you may need to use less flour overall.

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Reviews (2)

  • Would like to make the 100% whole wheat bread but there is no double rise. With W.W. Flour. That is heavy. Worried it won’t rise well enough with 1 rise. How is this possible

    Sharron Biccum
    • This recipe is intended to utilize the benefits of our Quick Rise yeast and still produce a great loaf (making sure the dough doubles in size during the 1 rise). Also, if you are using coarse ground flour, you will need to reduce the amount of flour overall. If you are struggling to get successful results, you might want to try one of our other recipes that requires 2 rises:
      Whole Wheat Bran Loaf – BakeGood
      Whole Wheat Dill Bread – BakeGood



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