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Seeking the Perfect Homemade Whole Wheat Bread

Tammy’s 100% Whole Wheat Bread – Adapted

  • Author: Katie Kimball


  • 1 c. warm room temperature water
  • 1 Tbs. plain, full fat yogurt
  • 1 tsp. salt (Use the code kitchenstewardship for 15% off of your first purchase)*
  • 2 Tbs. softened butter or coconut oil
  • 3 Tbs. honey
  • a sprinkle of ground ginger
  • a pinch of citric acid
  • 3 1/4 c. whole wheat flour (I used hard red spring wheat)
  • 2 tsp. SAF yeast*
  • *withheld in soaked version until final mix

ship kroger


  1. Put the ingredients into the machine in the order listed and run the dough cycle, which takes two hours. (20 minutes of warming up, 20 minutes of kneading, about an hour to rise and then a punch down and another short rise) (I was happy to use the bread machine for this recipe.)
  2. When the dough cycle completes, use floured hands (or deal with the stickiness, which is what I usually do in laziness) to form a loaf shape.
  3. Place the dough in a buttered pan and allow to rise, covered, for 30 minutes. This dough rises quickly! You might want to set your timer for 20 minutes and use the last 10 to preheat your oven to 350 degrees F.
  4. Bake the dough for 30-35 minutes until the internal temperature is 200F.


To soak this bread, simply leave out the yeast and salt, mix together the other ingredients with a wooden spoon in the bread machine, and allow to sit overnight at room temperature. Add the yeast and salt and run the dough cycle.

If you’re unsure that your bread machine can incorporate dry yeast into already mixed dough, you can hold out 1/4 cup of water and a Tablespoon of honey from the soaked mixture as well. “Proof” the yeast in that for 5 minutes, then add the liquid to the dough and allow the machine to do its job. If you’re kneading by hand, you’ll certainly need to use this method.

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