What’s better than the smell of freshly baked bread? Making your own 100% whole wheat bread loaf at home with ease ????. It’s seriously the most rewarding (and delicious) thing to make your own fresh bread. If you haven’t already, please try it out, it’s a lot easier than you may think. If you have, then you’re already a pro, and we’ve got a delicious new recipe for ya!
Why is 100% whole wheat bread better? It’s more nutrient and fiber-rich as opposed to bread made with white flour. It won’t spike your blood sugar and cause for a mid-day crash after smashing an epic sandwich. Trust me, I’ve been there, it’s not fun! ????
For this 100% whole wheat bread, we used our favorite whole wheat flour from Bob’s Red Mill. Their flour and other products have been a pantry staple of ours for years, and we’ve always got at least a few Bob’s Red Mill flour bags ready to go in case the urge to bake something tasty strikes.
Now that you’ve got a fresh, homemade loaf of bread, it’s time to decide what do to with it. First and foremost, the sandwich options are endless. We’ve got a few recipes that would be the perfect complement to this bread:
1 tablespoon vital wheat gluten (optional but recommended for a higher rise)
1 1/2 teaspoons salt
2–3 tablespoons rolled oats (or sunflower seeds, flax seeds or a mix of the three)
In a large mixing bowl, mix together all of the ingredients for the sponge until a smooth batter is formed. Set it aside to activate for 15 minutes. You will know when it is finished when it bubbles and almost doubles in size.
Once it has activated, add in the water and olive oil and mix through. Add in the remaining whole wheat flour, vital wheat gluten, and salt, and mix with a standing mixer or a wooden spoon until a smooth dough is formed. Add more water (1 tablespoon at a time) if it is too dry or add more flour (1 tablespoon at a time) if it is too sticky. Once you have reached a smooth dough, knead it for 10 minutes with a dough hook or by hand on a clean work surface.
Grease a bread pan. Roll the dough into a long log and place it into the bread pan. Spread it around as best you can to be sure it is mostly even on both sides (it does not necessarily have to touch the sides of the pan).
If you are topping the bread: Spray a light layer of water on top of the dough. Sprinkle on 2-3 tablespoons of rolled oats, pressing them in lightly with your hand to allow them to stick. Spray on another thin layer of water on top of the oats to ensure that they stick.
Place the bread pan in a warm area and allow the bread to rise for 1 hour, or until doubled in size. We turn our oven light on (while the oven is off) and place the bread on the top rack to rise. We just make sure to remove it before we start preheating the oven.
Preheat the oven to 425°F. Once heated, place the bread into the oven and bake for 35-40 minutes, or until golden brown.
Remove the bread from the oven and cool completely before slicing. It is important to allow the bread to cool as it still continues it’s baking process as it cools down on the counter. Slicing it too early will disrupt that process and may result in a doughy, gummy, and sticky texture.
Slice as thin or as thick as you would like it and serve as desired. We love ours toasted with a smear of vegan butter or as sandwich bread.
We have used both a 6 x 11.75″ pan and a 5 x 9″ pan and both worked well. The smaller pan will yield a taller bread.
If you are not going to eat the loaf right away, we recommend slicing it and freezing it in a freezer safe bag, making sure to press out all of the air before sealing. When you are ready to eat it, don’t let it defrost. Instead, add the frozen slices into a toaster and toast as desired OR pop them into an oven preheated to 325°F for about 5-7 minutes.
Disclaimer: The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!
Hi, we’re Jasmine and Chris! We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. When we’re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs Berry and Louie