Whole Wheat Bread

Course Bread
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 3 hours
Servings 6 loaves
Author Karen Carlton


  • 4 Tbsp yeast
  • 5 1/2 cups warm water
  • 3/4 cup brown sugar
  • 2 Tbsp salt
  • 3/4 cup oil canola, vegetable, or olive
  • 1 cup vital wheat gluten flour
  • 1 cup flax meal
  • 8 cups whole wheat flour
  • 6 cups white flour


  1. Combine the yeast, warm water, brown sugar and salt and let it set until the yeast gets bubbly.  Usually about 10 minutes. 

  2. Once the yeast is bubbly, add the rest of the ingredients into the bowl. Mix and knead until the flour is all mixed in. I like my dough to be soft to the touch but not stick to my finger. If it's still sticky, you may need to add a little more flour. Add flour, if needed, but 1/2 cup and then mix and check. You don't want your dough to get too dry and tough!

  3. When the bread is all mixed and the right consistency, cover it lightly with a towel or loose lid and let it rise until double in size.  This usually takes about an hour depending on how warm your kitchen is. 

  4. Once the bread has doubled in size, remove the dough from the mixing bowl and divide the dough into 6 equal parts.  Knead each piece of dough to get all the air bubbles out of the dough and then shape into a loaf and place into a greased bread pan. 

  5. Allow the loaves to rise until doubled in size again.  I like to cover them with a towel while they are rising, but this may just be the way my mom made her bread!  :-) 

  6. When the loaves have doubled in size, carefully place the bread in the preheated 350 oven and bake for 20-24 minutes. Bread should sound hollow when you tap the crust when it's done.  Remove from the oven and remove the bread from the pans and allow to cool on a rack.  Once the bread is cool, bag it up to keep it fresh.  You can freeze bread for 1-2 months. 

  7. Slice your fresh bread and slather it with butter and enjoy!