The Very Best Homemade Whole Wheat Bread

Today I’m going to share with you a recipe for the softest, moistest, fluffiest, freshest-staying, homemade, 100% whole wheat bread you’ve ever sunk your teeth into!  I’m not even exaggerating here, y’all.  I’ve baked many a whole wheat bread recipe over the years, and this one is head-and-shoulders above the rest.

The Very Best Homemade Whole Wheat Bread ~ this 100% whole wheat bread stays unbelievably soft and fresh for days  |  {Five Heart Home}

What makes this bread so amazing is that it stays soft and fresh for days after it’s been baked.  Just about all homemade bread tastes fabulous out of the oven, but then whatever isn’t initially eaten tends to dry out a bit as the days stretch on, particularly in the case of wheat bread.  But this bread is just as good on the third day (if it lasts that long!) as it was on the first.  Seriously, I wouldn’t believe it if I hadn’t experienced it first hand.  It’s like store-bought, stay-soft bread without the preservatives.  Forgive me for going all Scarlett O’Hara on you, but as God is my witness, I’ll never make another recipe for whole wheat bread again!

The Very Best Homemade Whole Wheat Bread ~ this 100% whole wheat bread stays unbelievably soft and fresh for days  |  {Five Heart Home}

One of my bread making tricks is that I like to use “white whole wheat” flour when I make bread.  Even though it has the word “white” in its title, this flour is 100% whole wheat.  Traditional whole wheat flour is made with red wheat; white whole wheat flour is made with white wheat, and its lighter grain results in a milder flavor and lighter texture than the whole wheat flour to which most of us are accustomed.  Don’t be fooled by the taste, though…white whole wheat flour is unrefined and 100% whole wheat, nutritionally the same as its red wheat cousin.  I buy King Arthur brand unbleached white whole wheat flour, but I’m sure there are other brands out there that would work just as well. And if you’re already grinding your own flour…well, I don’t need to tell you that you’re going to end up with some nicely textured bread whether you use white whole wheat flour or not.

The Very Best Homemade Whole Wheat Bread ~ this 100% whole wheat bread stays unbelievably soft and fresh for days  |  {Five Heart Home}

I believe that the biggest factor that makes this bread stay so soft and fresh is the step in the recipe calling for you to make a sponge.  Now I’m not talking about the kind of sponge you keep by your kitchen sink.  In bread making, a sponge is a very moist dough that just begins to rise as it gives the yeast a head start.  After it’s had some time to do its magic, you add more flour and ingredients and proceed with the recipe.  The sponge in this recipe only needs to sit for about 10 minutes, but apparently that’s all it takes to achieve this bread’s wonderful texture.

The only difficulty that I ran into the first time I made this bread is that it stuck to my loaf pans, despite the fact that I had generously greased them.  Nonstick pans are recommended for this recipe, but since I prefer baking in my stoneware pans, I figured out a way around not using nonstick. I grease my pans with coconut oil and then line them with parchment paper, using the coconut oil to adhere the paper to the pan.  I find that if I cut a piece of parchment paper the length of each pan and allow it to somewhat stick out the sides, then I only need to cut two small pieces of paper per pan for the ends that remain uncovered.  The key is pressing the parchment paper down and smoothing it as much as possible so you don’t end up with a bunch of creases in your bread.

The Very Best Homemade Whole Wheat Bread ~ this 100% whole wheat bread stays unbelievably soft and fresh for days  |  {Five Heart Home}

This recipe makes two loaves, so I like to keep one wrapped (I use Glad Press’n Seal) and stored in the pantry, and the other wrapped up in the refrigerator until we’re ready to eat it.  I have a bread box, but I still prefer keeping my loaf wrapped inside of the bread box.  And when I cut off the first slice, I store that end piece pressed against the cut end of the loaf as a kind of “cap” to help prevent it from drying out.  When we’re ready for the second loaf, I take it out of the fridge and store it at room temperature in the bread box.  Since this is fresh homemade bread with no preservatives, it will start to mold after several days, so keeping that second loaf in the fridge until we’re ready for it buys us some extra time.  You could also successfully freeze the second loaf if you prefer, but we eat it soon enough that refrigerating it suffices.

The Very Best Homemade Whole Wheat Bread ~ this 100% whole wheat bread stays unbelievably soft and fresh for days  |  {Five Heart Home}

Loaves after rising ~ ready to bake!

The Very Best Homemade Whole Wheat Bread ~ this 100% whole wheat bread stays unbelievably soft and fresh for days  |  {Five Heart Home}

Loaves after baking ~ ready to eat!

If it takes your family awhile to work through two loaves of bread, another winning alternative would be to give the second loaf away!  I mean, who wouldn’t love the thoughtful gesture of freshly-baked homemade bread?

The Very Best Homemade Whole Wheat Bread ~ this 100% whole wheat bread stays unbelievably soft and fresh for days  |  {Five Heart Home}

If you have never baked homemade bread before, I encourage you to try it.  It may seem intimidating at first and the various steps do take a bit of time, but overall, it truly is easy.  And if you are already an expert baker, then I encourage you to add this recipe to your repertoire!

The Very Best Homemade Whole Wheat Bread ~ this 100% whole wheat bread stays unbelievably soft and fresh for days  |  {Five Heart Home}

Now go forth and make bread!

The Very Best Homemade Whole Wheat Bread

Yield: 2 loaves

The Very Best Homemade Whole Wheat Bread

This 100% whole wheat bread stays unbelievably soft and fresh for days!


  • 3 1/2 cups white whole wheat flour
  • 1/3 cup vital wheat gluten
  • 4 teaspoons instant/quick-rise yeast
  • ~
  • 2 1/2 cups very warm water (120°F to 130°F)
  • ~
  • 1 tablespoon salt
  • 1/3 cup coconut oil (melted and cooled) OR vegetable oil
  • 1/3 cup honey
  • 4 teaspoons lemon juice
  • ~
  • 2 1/2 cups white whole wheat flour


  1. In the bowl of a stand mixer fitted with a dough hook, mix together first three ingredients. Add water and mix for one minute, scraping down bowl halfway through if necessary. Cover bowl with a kitchen towel and allow to rest for 10 minutes.
  2. Add salt, oil, honey, and lemon juice; beat for 1 minute. Add remaining 2 1/2 cups of flour, 1 cup at a time, beating between each cup. Knead dough in mixer using dough hook for 10 to 15 minutes or until dough pulls away from the side of the bowl and feels smooth rather than sticky.
  3. Preheat oven to lukewarm by setting it to 350°F and then turning it back off after exactly 1 minute. Grease two nonstick bread pans, or grease two regular bread pans and line with parchment paper. Turn dough onto greased surface. Evenly divide into two loaves and place into prepared bread pans, gently pressing dough into corners.
  4. Place pans in warm oven and allow to rise for 20 to 40 minutes, or until dough is nicely domed above the tops of the pans. Without removing pans from the oven, turn on oven to 350°F and set timer for 30 minutes. Once baked, immediately remove hot bread from pans and cool on rack.

Tips, Tricks, & Variations

I use coconut oil in this recipe. It works wonderfully and doesn't make the bread taste like coconut at all. However, you may use regular canola/safflower/vegetable oil, if you prefer.

Kneading and rising times are approximate and depend on many different variables. The dough must be kneaded until it pulls away from the bowl and is no longer sticky, even if that takes longer than 10 to 15 minutes. And the dough should be allowed to rise in the pans until it is as high as you want your final bread to be.


Recipe adapted fro
m Deals to Meals.
Printable kitchen labels found at We Heart Home.

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  1. Hi Samantha,

    Thanks so much for featuring our printables! This bread looks delicious… and the photos are fab too!


    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      You’re welcome, Trisha, and thanks for the kind words…I’m sure my readers will enjoy the printables!

  2. I love homemade wheat bread. This loaf looks gorgeous!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Thanks, Jenn! If you love homemade wheat bread, you should definitely try it!

      • Hi there! Would you recommend this recipe for making ww hamburger buns?

        • Samantha at Five Heart Home Samantha at Five Heart Home says:

          Hi Karen! I’ve never tried this recipe in any form other than loaves, so I’m sorry to say that I’m not sure how it would translate to hamburger buns. But I imagine it would work just fine. You’d just have to figure out the rise time and bake time, perhaps using another WW bun recipe as a starting point? Good luck if you give it a try, and please come back and let us know how it turns out! :)

          • I have been looking for a perfect WW loaf and now finally have it. I am not sure if I measured wrong (aka forgot to count something) but I had to add an extra cup of flour at the end so it wasn’t so sticky. I also just floured the pans after greasing them instead of parchment paper and the loaves came out perfectly.
            I also did only one loaf and the other half made into hotdog buns. They were perfect. I am sure burger buns would work just fine as well.

          • Samantha at Five Heart Home Samantha at Five Heart Home says:

            I’m glad that this recipe was a success for you, Radha, even after a few adjustments! And what a great idea to use the dough to make hot dog and hamburger buns…I’m going to have to try that sometime! Thanks for sharing…happy Friday! :)

  3. I have been looking FOREVER to find a bread that will stay soft and fresh over time. Thanks for sharing it. I just printed it out – I’m hoping to try it this week. Also pinned!!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      I hope you love it, Rachel. Every time I make it, I’m amazed at how soft it stays!

  4. Visiting you from Adventures of a DIY mom.
    This bread looks amazing. I have pinned it
    All the best
    Keren (from fabulous-farmliving)

  5. Carmen Fenton says:

    Ok, so I made this last night. I do not have the best bread hands, so it wasn’t as pretty as yours…but, IT. WAS. AMAZING. So amazing that I made myself a grilled cheese for lunch today and took the extra loaf to my neighbor (because I am so domestic and all). I’ve made lots of bread before, but this one was just so simple and fast…nothing like the other recipes I’ve tried. Thank you for sharing! Eagerly awaiting your next post.


  6. This looks so good! Whole wheat bread always intimidates me because it seems to turn out like a brick. I’ll be giving this recipe a try though!! Thanks for sharing, I found you at the “hungry little girl” party, now following on Facebook, can’t wait to see more from you!!
    Krista@Far From Normal

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      I think you’ll like the way this bread turns out, Krista…very un-brickish. :) Thanks for the comment and for stopping by!

    • This bread looks AMAZING. I will surely try this recipe tomorrow

      • Samantha at Five Heart Home Samantha at Five Heart Home says:

        Thanks so much, Kate! I hope this bread turns out well for you and that you love it as much as my family does. I really appreciate you stopping by!

  7. Ooh this looks so good! I have been trying to work up the nerve to try making homemade bread, and this is just the inspiration I need. Thanks so much, Samantha!

    ~Abby =)

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      You can do it, Abby! It really is so easy. If you try it, come back and let me know how it turned out!

  8. Lila Mae says:

    Coming back to let you know that this bread is awesome! It came out perfectly and it was so easy to make. Thanks for a great recipe.

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      I really appreciate you coming back to let me know, Lila Mae! I’m so glad to hear you loved it!

  9. The bread looks wonderful. Is it ok to replace lemon juice with orange juice?

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Yes, Chandra…orange juice should work just fine. Any acidic liquid will help create the type of acidic environment that makes the yeast happy. :) Thanks for your question…hope this bread turns out great for you!


    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Yes, Brenda, olive oil should work just fine! The only reason I didn’t mention it in the recipe is that it sometimes has a stronger flavor than some of the more neutral-flavored vegetable oils. Thanks for the great question!

  11. Hi Samantha.
    This bread looks fantastic. Can we use melted butter instead of oil? And i wanted to make this for my mum, she likes rounded shape bread, can we use the dough to make these?

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Hi Shaheen! You should be able to use melted butter just fine. And I imagine that any shaped loaf would work with the recipe, but I haven’t personally tried round loaves so I’m not sure what to advise as far as baking time. If you try these changes, please come back and let us know how everything worked out! :) Have a great weekend!

      • John Sheets says:

        Hello Samantha, Just ran across your recipe for wheat bread. I can’t tell you how many tries it took learning to bake bread to turn out a really nice loaf…as I just gave up so many times lol, but I think I have it down now. Though I have never turned out a loaf of wheat bread I really liked, because it always turns out rather dense and heavy. I noticed in wheat recipes you don’t let the dough rise twice like you might in white bread. By skipping that first rise, does that give more lift once baking in the pans? Does lemon juice give the yeast an extra boost? Do you recommend dough conditioners? Thanks for your advice, your bread looks like heaven.

        • Samantha at Five Heart Home Samantha at Five Heart Home says:

          Hi John! Despite the popularity of this recipe, I am actually not a bread making expert. ;) So I’m not 100% sure about why some recipes direct bread to rise once and others to rise twice…that’s a really good question! I can tell you that lemon juice acts as a natural dough enhancer, aiding in gluten development and the final height of your bread. Vital wheat gluten also acts as a dough enhancer (improving dough elasticity and bread rise), so I don’t think this recipe requires any further dough conditioners. :) Hope that helps, and hope you have a chance to try this bread…have a great week!

  12. Hi! I just found your site and can’t wait to make this bread. I have been looking for a new recipe. Can I use active dry yeast and if so, what modifications would I need to make to the recipe? Thanks so much!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Hi Stephanie! I haven’t tried this recipe with active dry yeast (as opposed to instant/quick-rise), but I’m sure it can be done. I think the bread will just need to rise a bit longer to get to that domed, ready-to-bake point. I found some more specific info for you here under the Can I use active dry and instant yeasts interchangeably? question: http://www.kingarthurflour.com/recipe/yeast.html .

      Hope this helps! I’d love for you to come back and let us know how the regular yeast ends up working out for you. Thanks so much for your question! :)

  13. Hi, Samantha. Thanks for the bread recipe.

    I’m a little bit confused about the oven temperature. You said to set the oven to 350° and then turn it off after one minute. After preparing the pans and putting the dough in them, what is the approximate temperature of the oven when you put the pans back into the warm oven? I know that if it’s too warm, the bread will start to bake.

    Any suggestions for us on this?

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Hi Margie! Sorry if the directions were confusing. I just tested it out for you with my oven. I don’t have an oven thermometer in there right now, but when I set my oven to 350°F, the temperature setting initially reads 100°F as it heats up (that’s the lowest temperature my oven will show). At exactly one minute, it still said 100°, which tells me it hadn’t risen about that temperature yet. (Out of curiosity, I kept watching past the minute mark, and it started rising above 100°F about 20 seconds later.)

      So, if you set your oven to 350°F and turn it off after exactly one minute, your oven temperature is probably in the 90° range…warm enough to help your dough rise but not hot enough to start baking it. Hope that helps!

  14. Hi! I just found this recipe and would love to try it, but I’m not ready to tackle making it by hand. I have an old breadmaker and would like to try making whole wheat bread. Would I use the same recipe in the breadmaker? Thanks!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Hi, Molly! I have not made this recipe in a bread machine so I can’t make any guarantees about the results, but you could definitely give it a try! I would cut the recipe in half, because I don’t think a bread machine could handle the full 6 cups. And since you probably can’t replicate the “sponging” step with a bread machine, I would guess that your bread may not end up quite as moist and stay-fresh as if you followed this recipe exactly. But I’m willing to bet it would work and still taste good! If you try this recipe in a bread maker, I hope you’ll come back and let me know how it turned out. :) Thanks so much for the question…have a great week!

    • I’m dying to know if Molly ever tried the bread maker. I don’t have the energy to knead dough!

      • Samantha at Five Heart Home Samantha at Five Heart Home says:

        I’m curious, too, Sonya! My bread maker is broken or I would try it myself! Do you have a Kitchen Aid or comparable stand mixer? That would at least prevent you from having to do any kneading by hand.

        If you do decide to try a bread maker, scroll down and look at my reply to Colleen’s comment, where I gave her a suggestion for incorporating the sponging step while still using a bread maker. Again, I haven’t tried it, so I’m not positive it would work, but it was just an idea. Please do report back if you give this recipe a try in your bread maker! :)

  15. Have you tried making this by hand? Do you have any instructions on how one might do that? The bread looks beautiful by the way!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Hi, Joanna! I have not tried making this by hand, but I’m sure it can be done. You would just have to mix everything by hand and then knead by hand. It would take a lot of muscle power and probably extra time to get the dough to the right consistency for each stage, and when you first start kneading it’s likely going to seem like a sticky mess. But if you’re patient and persistent and don’t mind the arm workout, it should work just fine to make this without a stand mixer!

      Good luck! I hope you’ll come back and let us know how it turned out if you end up attempting this recipe by hand!

  16. Your bread came out lovely… and it seems easy … As Stephanie pointed out the difference in yeast, can you please let me know which brand yeast you used, an amazon link would be even better, it shows me what exactly you used… I am a novice at bread making, and tried another easy recipe last week, but i think I messed up on the type of yeast.. the bread was very flavorful, but very dense, and the dough had not risen as much I would have expected!

  17. Love this bread! Have you tried freezing the unbaked dough? What step should I freeze at, between 2 & 3?

  18. I made this earlier this week and it was fabulous! Thoughts on whether or not this can be done in the breadmaker and still yield such a great texture??

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Hi Colleen! I’m so glad to hear that you enjoyed the bread! I agree that the texture is the best part. However, I feel like that’s attributable to the sponging step, and I’m just not sure if/how you could replicate that in a bread maker. The only idea I have that might (or might not!) work is to do the first step (mixing the flour, wheat gluten, yeast, and warm water) in a bowl using a mixer, and allow it to rest 10 minutes per the directions. Then layer the rest of the ingredients in the bread maker pan as usual, using the “sponge” as your liquid ingredients, and let the bread maker do the mixing, kneading, and baking for you. Of course, you will definitely have to cut this recipe in half (at least) to get it to fit in your bread maker. I honestly don’t know if this idea would even work, but it’s the only way I can think to get the sponging step in there using a bread maker!

      Thanks so much for the question! If you end up trying this recipe in a bread maker, please come back and share how it turned out. Have a great weekend! :)

  19. I made this bread yesterday and it was great except that for some reason the center closes to the bottom did not cook. Put it back in the oven and tried to cook it for almost two hours still it did not cook. Got any idea what happen. I’v made quit a bit of bread in the past years and never had this problem.
    Hope you can help, love the texture.

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      I’m so sorry to hear that your bread didn’t turn out perfectly, Janice! I’ve never had that happen to me with this recipe, nor have I heard of it happening. Clearly something was going on if the bread still wasn’t cooked after 2 hours! Since you have experience baking bread, you know that the outcome can be dependent on so many things…freshness and temperature of your ingredients, humidity in the air, variable heat from the oven, etc. etc. Sometimes if you cut the bread while it’s still warm, it can appear soggy in the center even though it is actually cooked through. You can always use a thermometer to test the internal temperature of your bread before slicing into it, to make sure it is done. I hope that this was just a fluke and that this recipe works out for you if you try it again. I’m sorry I can’t be of more help…this one has me stumped!

  20. Hi! I’ve been grinding my own wheat (soft and hard white) for several years now and love bread making! I’ve tried many different recipes seeking to achieve that light and fluffy store bought texture. Not an easy task–home milled flour is very finicky! I was excited to make your recipe since I’ve not heard of the “sponge” technic before. Overall, I had success! I ended up with nice high loaves that are definitely soft and moist. However, the bread is just a bit on the tough side. I’m thinking that I may have over kneaded it. Is that possible? After 15 min. of kneading the dough still seemed very sticky to me, so I continued for another 10 to 15 min. This recipe is definitely a keeper and I’ll be giving it another try. Thanks for sharing!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Hi Karla! I am not experienced with fresh ground wheat, though I think it sounds wonderful and I hope I’m able to start using it one day! So I’m not sure if the fresh flour could be a factor in your problem. I have never had this bread turn out tough when I’ve made it, but I just did some research that says that over kneading actually can lead to tough bread. So maybe that was it? But I’m with you…when the dough is still sticky, I keep kneading. Did you knead by hand or with a mixer? I think it would be very hard to over knead by hand. If you used a mixer, maybe just shave off some of the additional minutes next time? I wish I could be more help. I don’t consider myself a bread making expert by any means, but I have a few tried and true recipes that turn out well for me and this is one of them. I hope the issue is resolved when you try it again…I’m glad that the bread at least rose well for you and turned out soft and moist! Thanks so much for the question… :)

      • Thank you for your reply and doing that bit of research! I did knead the dough with my mixer. It never did pull away from the sides of the bowl even after 30 min. of kneading. So next time I’ll be sure to stop at the recommended time and I’ll bet it won’t be tough. :)

        • Samantha at Five Heart Home Samantha at Five Heart Home says:

          I’ve been thinking about it some more, Karla, and I wonder if fresh ground flour measures a little bit different than store bought flour? Since it’s bound to be lighter and fluffier, maybe you just need to use a bit more for this recipe? I know that adding too much flour can make your bread tough as well, but the dough really should be pulling away from the bowl before hitting 30 minutes of kneading! So maybe adding a little more flour would resolve the problem? Just a thought…like I said before, I’m no expert! :) But if you figure it out, please come back and share what ended up working for you! Have a great week!

          • I tried this recipe today for the first time and used fresh stone-ground flour. I noticed it wasn’t pulling away, looked through the comments and came across this one. I added just slightly over half a cup more of the flour part-way through the kneading time (when I realized that it wasn’t working out) and it pulled away beautifully! After the 15 min total kneading time the dough was still slightly sticky but easy to handle. I let mine rise a little longer (probably closer to an hour) and the baking time was right on. The loaves are cooling right now and I haven’t tasted yet, but they seem to be light and fluffy and they look and smell AMAZING! :)

          • Samantha at Five Heart Home Samantha at Five Heart Home says:

            Thank you so much for your comment, Leanne! It will be very helpful to others using freshly ground flour. I suspected that the measurement might need to be slightly tweaked in that case, but I hadn’t tried it myself so I wasn’t sure by how much. Your experience will help countless others who run into the same issue. I’m so glad that your bread turned out and I hope you are enjoying it! It never lasts very long at our house… ;) Have a great afternoon!

          • Thanks for the great recipe! My daughter and I tried it last nite for the first time, and now I need to go toss all my other whole wheat recipes! The only issue we had was the loaves fell a little, but I think we may have cut the kneading time a little short and also may have let them rise a little too long. The only suggestion I would make, and it might help some of the posters having problems with different flours, is if the recipe was converted to weight-based. That pretty well eliminates density issues, etc. Over time I’ve converted all of the recipes I use frequently and it really helps. Thanks again!

          • Samantha at Five Heart Home Samantha at Five Heart Home says:

            I’m so glad that this recipe was a hit with your family, Pete! Your idea to convert these measurements to weight-based is a great idea…thank you for the suggestion! I will work on that the next time I bake this bread. :) I appreciate you taking the time to comment…hope you’re having a great week!

          • Karla Bly says:

            So, after several months of (finally) consistently turning out high, light and fluffy loaves I thought I’d come back and share what I’ve learned. I home mill my own hard white wheat and I was having issues with the bread ending up a little on the tough side. I finally had to start thinking “out of the box” on this one! What I discovered is that when I stopped trying to get my dough to be non-sticky and pull away from the sides of the bowl, I had success! With flour that goes right from the mill and into the bread I think you don’t want to do that. So with that in mind, I went with less flour (about 1/2 cup less) and I kneaded my dough for 20 min. after the initial “sponging” and then stop regardless of what the dough looked like. (And believe me, when you look at it you think, “This is never going to work”.) However, the dough rises beautifully. It is very limp with almost no “body” to it after it’s punched down, but turned out on a lightly floured surface you can get it into the loaf pan with no problem. I also double the amount of yeast. Hopefully, this is helpful to those who are working with freshly ground flour!I

          • Samantha at Five Heart Home Samantha at Five Heart Home says:

            I really appreciate you sharing that, Karla! Your experience is sure to be helpful to others who grind their own wheat. Thanks for taking the time to stop by and share your knowledge! I’m so glad you’re enjoying your bread after some trial and error. :) Hope you have a great week!

  21. Hi, thanks for the recipe. I have made this twice and have had the same problem both times. Once they rise above the pan to the correct height I turn on the oven as you advise and after a couple of minutes they sink a bit in the middle. Do you know what I’m doing wrong. They still taste DELICIOUS and the kids love it! I would just like to make them without sinking. Thank you!!!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Hi, Effie! I’m so sorry you’ve had a problem with sinking bread! I’ve not had that experience with this bread, though it has happened to me with other recipes. I’m not a bread-baking expert, but I do know that making bread can be very temperamental based on many different variables, so I’m afraid I can’t tell you specifically what’s been going on with your bread. In trying to find a solution for you, however, I came across a pretty good link with questions and answers as to what might be going on with your bread: http://community.kingarthurflour.com/content/why-does-my-bread-fall-oven . Maybe one of these suggestions will strike a chord with you? Hope you’re able to figure it out and get bread that stays nice and domed on top!

      Thanks so much for the question…hope you have a great Thanksgiving!

  22. awwwww. . . i was reading with sooo much excitement until I read “vital wheat gluten”. I really dont want to add more gluten. So hard on my tummy :-( BUT wonderful post, so clear and the pictures of the loaves look so yummy !

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Hi Farzana! If you are sensitive to gluten, you can certainly leave out the vital wheat gluten. It serves to enhance the texture and elasticity of this bread, but I’m willing to bet that the bread would still turn out pretty darn good without it… :)

  23. Mine turned out cakey in some parts??? Am I doing something wrong? Not let it rest in the oven long enough before I start baking? Will try again. Otherwise, really good!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      I really wish I could help, but I’m not sure what you mean by “cakey” in this instance. Like parts of the bread were dense while the rest was fluffy? There are so many variables that go into bread baking that it could have been a variety of factors…measuring your ingredients carefully, humidity of the air, allowing dough to rise long enough, etc., etc. If you try it again, I’d be interested to hear if the same thing happens!

      I’m so sorry I can’t be of more help. This recipe has consistently worked for me, which is why I shared it in the first place. But that means that sometimes I’m not sure what to tell people when they have problems because I haven’t experienced any with this recipe! I hope it comes out perfect for you next time…good luck! :)

  24. Mrs. Jones says:

    Oh my goodness! I just took a bite of the best bread in the entire world! I am still in shock with how absolutely wonderful this bread is! This was my first time making it and it turned out wonderful! My family and I have just started transitioning into non-gmo, non-processed, and all organic foods and because of you sharing your receipe we can become a healthier family by making our own bread instead of buying packaged bread filled with ingredients that are nothing but chemicals! I honestly cannot thank you enough!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      It makes me so happy to hear that, Mrs. Jones…thanks for stopping by and sharing that with me! This recipe has been pretty popular and it seems to turn out well for most people, but I do get some comments by readers who had something go wrong and are looking for advice. Since bread making depends on so many variables, I’m not always sure what to suggest…so I am thrilled to get comments like yours where everything turned out as it should! :)

      I wish you the best of luck with your family’s non-GMO, non-processed, all organic transition, and I’m glad that this bread will help you achieve those goals. I try to stick with organic, real food as well for my family…it seemed overwhelming at first, but you figure it out pretty quickly! ;) Thanks again for taking the time to leave a comment…have a great weekend!

  25. Can this bread be done with an egg or two, some milk and most of all by hand?

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Hi Michael! Yes, the bread can be made by hand…it’s just going to take more time and muscle for all of that kneading! :) As far as your other modifications, I apologize, but I’m not sure how those would affect the bread since I haven’t tried them myself. If you do try them, I hope you’ll come back and let us know how the bread turned out!

  26. Can you add 2 tbls oatmeal and 1/4 cup of crushed sunflower seeds and walnuts? If so would there be any changes?

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Hi Valerie! I’m sorry, but since I have not tried those changes, I’m not sure how they would affect the bread. However, I don’t see why they wouldn’t work, and I don’t think any additional changes should be necessary. If you add them, please let me know how the bread turns out! Have a great day!

  27. R. Sperling says:

    Hi, I made yuour recipe and it was the first somewhat successful attempt at breadmaking I have completed. I didn’t have wheat gluted, so I used dough conditioner. My loaves rose ok but the dome deflated when baking. Still it was delicious and hearty. The dough never seemed to get unsticky, should I add more flour or knead longer? I am going to try again with the wheat gluten. thanks again for sharing your recipe. R. Sperling

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Hi there! I’m glad to hear that this bread was your best attempt yet! I bet it will turn out even better the next time you try it. :) My guesses for the issues you’re describing…if your bread deflated during baking, it could have been because of too much moisture or you may have let the loaves rise a tad too much. If your dough was sticky, that may have indicated too much moisture as well. If you knead for the recommended amount of time and it’s still sticky, try adding just a little more flour (not too much!) and kneading for awhile longer to see if that helps. But it sounds like you’re on the right track…good luck if you make this recipe again, and thanks for the questions! :)

  28. I got a wheat grinder for Christmas and found this recipe. I have tried many recipes and this is by far the BEST! And I love that it calls for coconut oil and honey instead of sugar and vegetable oil. The coconut oil adds some sweetness to it. This is the only recipe I will make now. Thanks!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      I am so happy to hear that, Ahsli! You listed all of the reasons that I love this recipe as well. I’m excited that this bread worked out for you and that you’ll be making it again! I appreciate you taking the time to let me know… :)

  29. First time ever making whole wheat bread! I have had my grinder for a long time. It wasn’t until I found your recipe that I finally got the bug and got it out. It turned out sooo good! Thank you!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Yay, Kirston! I am so happy to hear that! One of these days I’m going to get a grinder to grind my own flour. With that fresh flour, I bet your bread turned out even better than mine! ;) Thanks for stopping by to let me know about your bread making success. Hope you get to enjoy this recipe many more times… :)

  30. Hi Looks yummy! Could you tell me the changes to make to make this in a bread machine please? Thank you!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Hi Margie! I apologize, but I don’t have a bread machine so I haven’t tried making this recipe in one. A few others have asked the same question before you, and if you scroll through the above comments, I’ve made a few suggestions for how I would attempt to adjust this recipe if I were making it in a bread machine. Of course, since I haven’t actually done so, I can’t guarantee how those suggestions would work out! One day someone will come back and let the rest of us know the secret to converting this recipe to a bread machine! In the meantime, sorry I can’t be of more help. Hope you get this recipe to work for you if you try it in a bread machine (and let us know if you do!), or if not, I hope you find a comparable recipe to use instead. :) Good luck!

  31. Best bread recipe! I made my own wheat flour, and mixed in some rosemary in one of the loafs. Thank you!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      I’m so glad to hear that you enjoyed it, Julia! And the rosemary sounds like a wonderful addition…I’m going to have to try that next time! I really appreciate you taking the time to come back and comment. :) Hope you’re having a great weekend!

  32. Hello Samantha! Love this recipe! I used it for my first try at homemade bread and it turned out perfectly!! Thank you!!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Oh, I’m so happy to hear that, Laura! Congratulations on your first homemade bread…there’s nothing better! :) Thanks so much for taking the time to stop by and let me know that it turned out well. Hope you have a wonderful week!

  33. Anne Hamilton says:

    I just broke the rules and sliced off the end of a fresh, still hot loaf, and it was wonderful. Better than any whole wheat I’ve ever made or eaten. I made it by hand and kneaded for about 15 minutes until it was the texture that I like. I had to bake it a bit longer. Maybe my oven is slow, but it’s amazing how you mix all this stuff together, knead, bake it, and it comes out bread! It doesn’t matter how it looks at all. Mine sunk a little in the center too, but so what. I loved it. The test will be when hubby comes home from work tonight. White whole wheat is the way to go. I used it at Christmas to make pizzelles and other cookies. It worked out fine and I didn’t feel so guilty waiting all those sweets! Thank you so much. You rock. Oh, and you are very pretty.

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Hi Anne! I’m so glad you enjoyed the bread! I love white whole wheat flour for baking bread as well. I usually use whole wheat pastry flour for cookies, pancakes, and such, but maybe I’ll give white whole wheat flour a try for those as well! :)

      Thanks so much for your thoughtful comment. I hope this bread is a hit with your husband as well, and hope you’re having a great week!

  34. Came across your website looking for just this type of recipe; very excited to try it! I’ve tried so far 2 different whole wheat bread recipes and they’ve been good, but too sweet and a little too hearty. I would think 1/3 cup honey would make this in the slightly sweet category; tasting the bread would you agree? It does make 2 loaves though so perhaps that will be okay. I just am looking for a regular sandwich bread recipe, obviously nothing close to raisin bread, etc., but still not too sweet.

    Also, what size loaf pans do you recommend? 7.5 X 4.5 or 9×5? Thanks in advance for your advice!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Hi Ryann! I would say that this bread has a slightly sweet undertone…probably similar to honey wheat bread that you would buy at the grocery store. It’s not something that I notice as being sweet, but you may if you are sensitive to sweetness in your bread. You can definitely reduce the honey if you’d like!

      As for the pans I use, they are stoneware 1 3/4 quart or 1.6 L capacity, and the top of each pan measures about 9″ by 5″.

      Thanks so much for the great questions! I hope you end up enjoying this recipe!

  35. Just wondering if you could give me an idea of how many carbs per slice. My husband and I are both diabetic and count carbs religiously. But I really want to find a whole wheat bread recipe that is light, but doesn’t contain too many carbs.


    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Hi Linda! I am so sorry, but I’m not a dietician and I have no idea how to calculate carbs in a recipe. Might there be an online carb calculator or something similar that could give you the information you need? I apologize that I can’t be of more help. I hope you find an answer from a source that knows more than I do! Thanks for the question, and I hope you’re having a great week!

  36. Hello again, thank you for your hints. I wanted to get back with you on my experience baking your recipe. It turned out wonderful! I have tried now 3 whole wheat sandwich recipes and this is my favorite. I did half the honey because I did want a sandwich bread, for grilled cheese, meat sandwiches, etc., so it tastes perfect!! The inside was slightly dry so looking on King Arthur Flour’s troubleshooting page I either let it rise in too warm a spot, let it rise too long, or my oven temp wasn’t right. I think the only thing I’ll change about this is at the very end leaving the loaves in the oven and letting the oven preheat. My oven takes SO long to preheat, close to 30 min so I couldn’t effectively bake bread this way. I tried to take the loaves out and one deflated, so not sure if you have any tips for that. I think from troubleshooting it was I let it rise too long and made it too delicate. I have a 22 month old, it’s hard to set a timer for anything! :-P But other than the minor tweaks I love this recipe!!! Thank you for sharing, it turned out delicious!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Thanks so much for coming back with all of your great feedback, Ryann! It sounds like you’ve done some excellent troubleshooting. I bet this recipe turns out even better for you next time! Sometimes it just takes awhile to figure out the best method for a bread recipe depending on your particular variables…oven calibration, humidity, type of flour used, etc. can all result in a different outcome from kitchen to kitchen. But I’m so glad to hear that you are on the right track and that you enjoyed the bread! And I hear you on the challenges of baking with young children diverting your attention… ;) I really appreciate you taking the time to come back and share your experiences with the rest of us…have a great week! :)

  37. Hi Samantha,
    I ve just read so many comments on how wonderful this bread turned out and really want try it. Could you help me understand what vital wheat gluten is? I live in Bangalore, India and haven’t come across this in gourmet stores too. Is there any alternative to this?

  38. Hi Samantha
    Congrats… U have brought smile to so many faces…I also want to try this bread recipe. I will be trying for the first time. Pls suggest me, can I use glassware utensil [used for cakes] in lieu of pan u suggested.

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Hi Prashant! I’m glad you’re excited about trying this bread! However, I’m afraid I don’t exactly understand your question. You can use any type of bread pans for this recipe, but just try to ensure that the bread will come out of the pan once baked. Nonstick metal pans will work, or if you use ceramic like I do, lining them with parchment paper helps. I haven’t tried baking this bread in a shallow glass cake pan, so I can’t really advise if that would work or not. I imagine the rise might be affected and the baking time would have to be adjusted. Good luck!

  39. Amy Barnes says:

    What type of stand mixer do you use? I used my KitchenAid Professional 5 Plus which has a 450 watt motor. Its a beast! The poor thing stopped within the first couple of minutes of the kneading process! I’ve been making white bread for a number of years with this machine and haven’t had a problem. Just curious to know what everyone is using to mix this recipe. By the way it turned out great!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Hi Amy! Oh my…I’m sorry to hear that! I just have a 10+ year old, regular Kitchen Aid, and while kneading bread definitely gives it a workout and it feels warm to the touch by the end, it has never stopped or got stuck in the middle of the process. Most people I know who have made this recipe also used a Kitchen Aid, though I’m sure a Bosch would do a really good job as well. I’m glad that your bread turned out well despite the difficulties!

  40. Tried the recipe and it came out perfect. I don’t have a mixer so I did it by hand. Was wonder if you tried it with all the wet ingredients in the beginning.
    Thanks for sharing!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Hi Rochelle! I’m so glad that your bread turned out well! I’m impressed that you kneaded it by hand…I bet that was a great workout. ;) And I’ve only ever made the recipe exactly as written, in regards to when I add the wet and dry ingredients. Thanks for stopping by and sharing your success! Happy Friday!

  41. Not sure that this will help anyone out but I didn’t have any vital wheat gluten, either…so I decided to go with 50/50 bread flour/whole wheat flour…thought that would amp up the gluten content without the special ingredient. Best loaf of whole wheat (okay only part whole wheat) bread I have ever made. Whole wheat bread is hard to master…never wants to rise for me (and I bake all the bread we eat). My husband much prefers whole grain to white bread (sigh…another compromise)…he will be thrilled when he gets home tonight.

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Thanks so much for sharing that, Rob! I’m sure that other readers will find your experience helpful. I’m glad to hear that your bread turned out great, and I hope that it was a hit with your husband! Have a great weekend! :)

  42. Darcy Spinks says:


    My local super market does not sell vital wheat gluten… what can be used to replace this?

    am looking forward to making this bread! xx

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Hi Darcy! Several commenters before you have asked about this as well. The comment just above yours, from Rob, talks about how he had success incorporating some bread flour in lieu of using vital wheat gluten. And the comment about five above yours, from Pavitrha, I replied to with some info regarding the vital wheat gluten. Basically, the bread should turn out fine without it, but it may have a slightly less “elastic” texture and may not stay soft for quite as long. Good luck…hope you enjoy this recipe!

      • Hi Samantha! So glad to have found your site although I am used to weighing everything in grams for constant quality. I can convert. BUT I have a question and comment!

        I have instant yeast, I have Active Dry yeast. My confusion is what is quick rise yeast?? Never heard that term before. Is it the same as instant? If not then what would be the conversion please?

        And THANK you Rob! I was about to give up because presently I have 15 pounds of bread flour and 10 pounds of stone ground wheat flour! SO glad you posted about using 50/50. I have been using the Tangzong method for wholemeal bread which is great but wanted to try something different that is whole wheat. Have to use up my bread flour first though and then fine this white whole wheat flour.

        Blue Bird

        • Samantha at Five Heart Home Samantha at Five Heart Home says:

          Hi Blue Bird! Yes, I use instant dry yeast in this recipe. I’ve been using the Red Star brand lately, which calls it Quick Rise, but I’ve also seen other brands call it Rapid Rise. I will go back into the recipe and clarify…thanks for pointing out that that could be confusing!

          I’m glad that Rob’s comment was helpful to you! I love it when people make adjustments to a recipe and then come back to share what did or didn’t work for the benefit of others!

          Hope this bread turns out great for you! Thanks for stopping by and hope you’re having a great week! :)

          • Samantha at Five Heart Home Samantha at Five Heart Home says:

            Okay, not to confuse the topic more, but it sounds like Rapid Rise yeast may be a bit different than instant or Quick Rise, at least according to this conversation: http://chowhound.chow.com/topics/341172

            So I would say to use instant or Quick Rise in this recipe, if possible. It sounds like Rapid Rise may be more suited to breadmakers? I’m not a yeast expert…just trying to figure out the differences myself! ;)

        • Thank you for getting back to me. HELP!! Now I have a problem! Was not sure if Rob still added the VWG or not, so I did 2 tabs. I found that converting all was not going to work well. So as it but Rob said 50/50 which means 3 cups bread flour, 3 cups wwf. It has been kneading in my kitchen aid on 2 for 20 minutes but not pulling away from the bowl. So I added 2 tab bread flour. Still not pulling away from the bowl. Not sure what to do?! I measured very carefully. It is like mushy oatmeal! :(

          • Samantha at Five Heart Home Samantha at Five Heart Home says:

            Hi again…I’m sorry my response is probably too late for you! For sticky dough after 20 minutes of kneading, I probably would have tried adding more flour, a small amount at a time, until it pulled away from the bowl. Bread making can be variable depending on so many factors, right down to the humidity in the air, so sometimes it takes a bit more flour to get the right elasticity. Could it also be possible that using bread flour in place of some of the whole wheat flour slightly affected the measurements? Sometimes I find that making a bread recipe for the first time is a bit of an experiment and I work out the kinks for the next time I make it. :) I hope you figured out a way to salvage the dough and that your bread turns out okay!

          • Hi there,
            After 25 mins.of kneading in the KA I slowly added bread flour not wheat as I knew the wheat would not absorb the moisture as well. (By the way very cold here so the house is very dry) I know there are so many variables in flour too. Anyway, at 2 tabs at a time I added about 1/2 cup with total knead time 50 mins and the dough finally pulled away. It was a little sticky but on greased counter ok soft. My stove is a brand new LP gas. It did not work setting 350 for 1 min. I did that and put a hot pan of water. (Found it takes it 10 mins to come to temp!) They raised but about 1/2″ above the pans but fell and started to run over sides. The bread of course is not high, trimmed off all the edges. Crumb is even until last 1/4″ at bottom of loafs, taste is very good, of course a bit dense. I will wait until I have whlole white wheat before trying this again and stick to the tangzhong whole meal. Thank you kindly for the help and still very pleased with your blog!! I will post when I try again! :)

          • Samantha at Five Heart Home Samantha at Five Heart Home says:

            I’m glad the bread turned out for you despite all of your variables! Thanks for coming back to let me know. :) Hope you have a great rest of the week!

  43. I have a KitchenAid mixer but not the bread hook. I have the standard one. Any ideas? Thank you

    • I am also going to try a bread maker.

      • Samantha at Five Heart Home Samantha at Five Heart Home says:

        A lot of people have said that they wanted to try this recipe in the bread maker, but I have yet to hear back from anyone how it turned out! Be sure to cut the ingredients at least in half if using a bread maker. Other than that, your guess is as good as mine for what might work! :) Again, I haven’t tried it…I’ve only ever made this recipe exactly as I’ve written the directions. But I hope it works if you try it!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Hi Angela! You know, I’ve never tried making bread in my Kitchen Aid with the standard paddle attachment, so I’m not sure if it would work or not. The dough hook allows the dough to kind of spin off of it as it rotates, and for some reason I can imagine the Kitchen Aid getting bogged down making bread with the paddle…but I’m not positive since I haven’t tried it??? If the paddle doesn’t end up working, you can always plop the dough on the counter and knead it by hand from there. Good luck if you try it, and let us know if it works!

  44. Just made this today and oh my goodness it was great! The smell and size and texture are wonderful. I have made chewy wheat loaf bricks before but they have had a very wheaty taste. This seemed to be a much milder almost blander taste. I had everything on hand exactly and the directions were spot on! First time ever for that:-) I just was wondering if the flavor was what I should expect or if anyone had success with a heartier flavor or maybe adding more honey and less coconut oil. Wonder if this would work for white bread loaf too? Thanks so much for the recipe! Cannot wait to play with it a little!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Hi Stefani! I’m so glad you had a successful outcome! This recipe works for me every time if I follow the directions. But for that reason, I’ve never strayed from the directions, so I’m not sure how adjusting the honey and/or coconut oil would affect the final outcome. But by all means feel free to experiment with the recipe! This is a very mild tasting bread primarily because of the white whole wheat flour, so you might be able to achieve a ‘heartier’ flavor by incorporating some regular whole wheat flour. I hope you’re able to tweak it to get it just the way you like it! :)

  45. Just wanted to say I tried this today after many attempts at making a soft and delicious whole wheat loaf and this is BY FAR the best and most delicious bread I have ever made. I used 100% freshly ground whole wheat flour and vegetable oil (since my coconut looked a little suspect…) and it came out perfect. I used an instant read thermometer to make sure it was done inside (190 degrees!). Thank you for sharing! It’ll be the only one I make from now on!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Yay! I’m so glad to hear it, Karen! Thanks for letting me know…I’m always happy to hear recipe success stories, and I hope you enjoy this one for many years to come. :) Have a great week!

  46. Hi!
    I wanted to tell you that I made this bread last week and it was awesome! I have been learning to make bread since Christmas, when I got my Kenmore Elite 500w stand-mixer. This is, by far, the absolute best recipe, and I think my search for a go-to recipe for my weekly bread making is over. I did not have wheat gluten, so didn’t use it, but still turned out perfectly. Stayed soft til the end. :) I am happy to make our lunches with bread I made myself! I impressed the hubby with this. Thanks for sharing.

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Yay, Amy…I’m so glad to hear that! Thanks for stopping back by to let me know that this bread was a hit, and I appreciate you sharing that it turned out well even without the vital wheat gluten. That info is sure to help another reader who’s wondering the same thing! :) Enjoy your bread making adventures, and I hope you have a great week!

  47. I could not find “white whole wheat flour” here in Canada so I used 3 ½ cups of regular whole wheat flour and 2 ¼ cups of regular white flour. After adding 2 cups of white flour, the dough was already pulling away from the sides of the bowl so I added only an extra ¼ cup. The bread is beautiful, soft, good texture and no large holes! Thanks!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      I’m so glad this recipe worked out with your modifications, Michele! And thanks for coming back to share that. I get a lot of questions about this recipe and your experience is sure to help another reader down the road. :)

  48. Just wanted to say how much I love this bread. I’ve been making it regularly for several months. I have loved homemade bread since I was a kid (my mom gave us Wonder Bread–yuck) and had sporadically tried to make it with no real success for like 10 years. Then I came across this recipe, and now I’m making bread like a pro and am always sad if I run out and have to buy store-bought.

    Just a note from my experience: Maybe it is the yeast I’m using (active dry), but for the bread to work for me, after kneading I have to let it double in size in a bowl before I shape it into loaves and let it rise again. I let it rise both times at room temperature and then put the loaves in a preheated 350 degree oven. Works like a charm every time.

    Thanks again. I’m so excited to be making my own bread now!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      What a great testimonial, Scarlett…thank you so much for sharing that! I’m glad you finally found a keeper recipe, and I appreciate your tip on what makes it work best for you. Bread making can be temperamental, so sometimes it’s a matter of trial and error to get a recipe to work for different people. Hope you enjoy this recipe for many years to come and thanks again for stopping by to let me know that it’s been a success! :) Happy Friday!

  49. Can I make this without a mixer? What modifications should I make? Thanks! Im excited to start making our own wheat bread instead of buying the stuff full of preservatives!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Hi Abby! I’ve never tried it, but I see no reason why you couldn’t make this bread without a mixer…it’s just going to require a lot of elbow grease and extra time to mix it by hand and then do all of the kneading by hand. If you scroll through the other comments, other people have asked about and given tips regarding making it by hand. Good luck if you try it!

  50. Veronica says:

    If Ethel Mertz had showed up at my back door while I was making this bread I wouldn’t have been surprised. I felt like Lucille Ball! I didn’t have all the right ingredients and also needed to half the recipe. Somewhere along the lines things went awry and I had a sticky ball of goo like you wouldn’t believe. I was determined though and ended up kneading by hand and adding flour until it wasn’t a sticky mess. I didn’t have high hopes… not because of your recipe but because I had used a different kind of flour, skipped the gluten, and used active dry yeast…not to mention the likely error I made while halving the ingredients. In spite of all of that this bread is fabulous! It’s soft and tasty and I will be making this every week for my family. My daughter is allergic to eggs, milk and nuts so I’ve started making as much as possible at home and from scratch. This will be a definite staple! Thanks for sharing!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Your story totally made me laugh, Veronica! I’m so glad that everything turned out even after your I-Love-Lucy-esque experience…hopefully the next time you make this bread is a little less exciting. ;) Thanks for coming back to share, and I hope you’re able to find some more from-scratch recipes for your daughter…it can be such a challenge to avoid food allergies, particularly several at the same time. Good luck, and I hope you enjoy this recipe for a long time to come! :)

  51. I’m just wondering what will happen if I skip the Lemmon juice–since I don’t have any. :-/

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Hi Kim! Yeast prefers an acidic environment, so you should be able to use orange juice or white vinegar if you don’t have lemon juice. Or you can leave it out altogether and it shouldn’t make that much difference. Good luck!

      • Hi Samantha! This recipe looks amazing! ! Can it be used with stone ground whole wheat flour instead?? Thanks so much!!

        • Samantha at Five Heart Home Samantha at Five Heart Home says:

          Hi Angela! I haven’t tried it with stone ground wheat flour, but I think it would work just fine, with some minor tweaking possibly necessary. I know that some people have used different types of flour with this recipe and have discovered, for instance, that the dough might be a bit too sticky after kneading…so they just added a tad bit more flour. I’m not sure if this will be the case with your flour, but it’s just something to be aware of. And your final bread might have a stronger wheat-y taste than if you had used white whole wheat flour, but that’s not necessarily a bad thing either. ;) Good luck…I hope it turns out well!

  52. Robert Camp says:

    May I offer a small suggestion about your bread sticking to your loaf pans. What I do is:
    1/2 cup vegetable shortening
    1/2 cup canola oil
    1/2 cup flour

    Mix it all together until it is completely smooth and put in a air tight container and store in cool dry place. It works beautifully.

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      What a great idea, Robert…thank you so much for sharing that! It’s sure to help a lot of readers interested in making this recipe. :) Hope you’re having a great weekend!

  53. Help! My loaves were very short. I’m using 9×5 inch loaf pans but the dough never rose anywhere near the top, let alone over the top, of the pan. What am I doing wrong? Despite the lack of height, these smelled divine!! I’m determined to keep at it.

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Hi Lisa! Hmmm…there can be different reasons why your bread didn’t rise, so it’s hard for me to advise without knowing all of your variables. The most likely possibilities would be that your yeast was old, or your water was too hot and killed the yeast, causing your bread to not rise. Do you think either of those could have been the culprit? I hope your bread tasted okay despite its lack of rising, and I’m glad you’re going to keep trying! Good luck!

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    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Thank you SO MUCH, Jacquelyn! I had no idea that this was an issue as everything was showing up correctly in various browsers on my computer. But after checking around, I determined that some people were indeed seeing cut-off or overlapping text. I really appreciate you bringing this to my attention! I’m working with someone to fix it now. If only food blogging involved cooking, taking photos, and writing without worrying about the technical stuff! :P Thanks again for the heads-up!!!

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    I don’t know if it’s just me or if perhaps everybody else experiencing issues with
    your site. It seems like some of the written text within your posts are running off the screen.
    Can somebody else please provide feedback and let me know if this is happening
    to them too? This could be a issue with my web browser because I’ve had this happen before.
    Thank you

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Thanks so much for sharing. Yes, this is actually an issue with my site at the moment in certain browsers on certain computers. You should be able to use the scroll bar at the bottom to see the text that is off the edge of the page. I apologize for the inconvenience. I have been working to get this problem fixed and my text support is very slow! I am on the roster to have everything back to normal on Monday night. Thanks again for making sure that I knew this was going on. Have a great weekend!

  56. I’ve been searching for a perfect whole wheat bread recipe for so long. After eating many loaves that were okay out of the oven but then inedibly dry the day after I was close to giving up. But this recipe has the perfect moist texture and really is just as good the next day. Thanks so much!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      You are very welcome, Karen! I’m so happy to hear that you’re enjoying the recipe. :) Thanks for stopping by to share that…have a great week!

  57. I am going to try making in the bread machine with your suggestions today and I will post back how it turns out!!!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Yay, Jami…I hope it works out for you! It may take a bit of trial and error to adapt this recipe to the bread machine, but I think it will be worth it in the long run if you can figure it out. I really appreciate that you’re going to report back your experience…can’t wait to hear how it turns out! Happy Friday! :)

  58. I tried it in a bread machine and it turned out great. Need to do some research on getting the bread out of the machine without it sticking to the pan. I also wonder how it would turn out with regular yeast instead of quick rise yeast. But I made it with your suggestions under Connie’s post and it turned it moist and not dense. I made the bread a week ago with your recipe and baked in the oven. I had to knead by hand but it turned out good and the bread machine made it just as good. I wanted to use a bread machine so I could put the ingredients together and forget about it and not spend all that time kneading because like I said I had to do it by hand. Thanks for my favorite bread recipe!!!

  59. Delicious!!! I did not use the gluten and it still turned out perfectly! Thank you!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      I’m so happy to hear that you enjoyed this bread, Heather, and that it came out great without the gluten! Thanks for coming back to share that! :)

  60. Best Whole Wheat Bread !
    I have been trying to make bread for a few years but have yet to find a recipe that turns out right for me until now. I remember my Aunt Hazel would make whole wheat bread and the flavor was something I have never been able to duplicate. I’m not sure if she used molasses or not to give the bread such a wonderful taste. I am so grateful to find this recipe because it tuned out soooooooooooo well !!!!!!!! The part of making a sponge may be the reason why the bread looked just like your pictures. Thanks for sharing this recipe on the internet. God Bless You, Tom

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Your comment made me smile, Tom…thanks for sharing your experience! I’m so glad you finally found a keeper homemade bread recipe…and I’m sure your Aunt Hazel would be proud. :) Thanks again for stopping back by to comment…hope your week is off to a great start!

  61. This recipe made me stop using the bread machine.
    Really, it’s going to Goodwill. No more need because there’s no comparison, and no machine recipe that will make whole wheat worth a darn. I’ve even used this recipe with bread flour to make white bread. Awesome. Thank you.

    Question though; sometimes my bread will fall during the baking process. When I cut into it, it seems the air pockets were much bigger in the middle and the bread couldn’t support the weight so the top fell. Any experience with that? My main variable is the oven; it warms up slower than it should so I have to bake it 37 min not 30. Not sure when it falls though since I haven’t actually watched it happen.

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Hi, Tom! I’m so glad you’re having such success with this recipe! I’m not positive why your bread sometimes collapses due to overly large air pockets. I did a little internet sleuthing and it sounds like it could definitely be the result of your slow-warming oven. It could also be due to air pockets that were formed while shaping the bread. At any rate, I hope you figure it out so that your bread turns out consistently perfect. Good luck! :)

  62. stephanie k says:

    This recipe rocks!!!! I have been trying on and off to bake whole wheat bread with no success over the past 20 years. This recipe sounded so easy, I gave it a whirl. Amazing!!! Afterwards I was reading comments about how it would do in a bread maker, and since I borrowed one the other day to try my hand at whole wheat bread, I took the recipe, halved it and threw it in the maker. Amazing results!!! The bread is even softer and the consistency is more like regular sandwich bread. My 8 year old is devouring the loaf as I type. The only substitutions that I made aside from a) cutting the recipe in half and b) throwing all the ingredients in at one time per the bread maker’s instructions) were that I used whole wheat flour (not whole wheat white), and I used apple cider vinegar for the acid (I didn’t have any lemons). Thank you for all of your hard work, I know I have found this recipe late, but wow, I really appreciate you for it!!!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      I am so glad you found this recipe and have had such success with it, Stephanie! Thanks for sharing some of the things that worked for you. I am learning through all of the comments that this recipe is actually pretty adaptable! I hope your family enjoys it for many years to come. Have a great weekend and thanks again for taking the time to share your positive experience! :)

  63. Barbara says:

    I will be grinding my own wheat for this recipe, could you tell me if I should use the soft white wheat kernels or the hard wheat, like Prairie Gold kernel? I always thought the soft white wheat kernel was for pastry type baking so I don’t want to make a mistake. I am very anxious to try up your recipe because of the ingredients being used. Also do you melt your coconut oil before adding? Thanks for any help!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Hi Barbara! I don’t grind my own wheat so I’m no expert, but I believe you are correct…hard wheat is for yeast-based bread making, and soft wheat is used in pastry flour for cakes, pancakes, etc.

      And yes, I do melt my coconut oil before baking. It only takes a few seconds to melt and I make sure it’s not too hot before adding it to the dough. Thanks for the questions…good luck with your bread!

  64. Hi Samantha,
    Tried this Whole Wheat Bread and it came out extremely well.
    I used regular whole wheat flour (not white). Also, did not add the vital wheat gluten.
    Used a hand-held mixer to mix the ingredients and then kneaded by hand.
    This recipe is really simple and adaptable !!!

    Can I use white vinegar in place of lemon juice ? If yes, should I use the same quantity as lemon juice?
    Also, how do you divide the dough equally to get 2 equal-sized loaves ?
    I got 1 big and 1 smaller loaf :)

    Thanks a lot for sharing this HEALTHY bread with all of us.

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Hi Anusha! I’m so glad to hear that this bread was a success for you! A lot of comments have reported that this recipe is pretty forgiving and still turns out well with a few adjustments.

      Yes, you should be able to substitute an equal amount of white vinegar for the lemon juice. And as far as dividing the dough equally, I pretty much just eyeball it. I try to shape the dough into an even circle and then use a dough scraper or large knife to slice it right down the middle and shape each half from there. Hope that helps a little! Thanks for letting me know that you enjoy this recipe! :)

  65. Thanks so much for posting this bread! I have made several attempts to get my bread to rise the second time with the recipe I was using and it just didn’t. Your recipe was a welcomed success, especially from the sandwich eaters around my house :-)

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      That is wonderful to hear, Dawn…thanks so much for letting me know that this bread was a success and a hit with your family! Hope y’all enjoy it for many years to come! :)

  66. I was just wondering if I could substitute maple syrup for the honey and/or reduce the amount?

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Hi Faith! I haven’t tried that particular substitution, but this recipe is pretty forgiving so I’m willing to bet that it would work just fine. Hope it turns out great! :)

      • I didn’t try it with maple syrup yet, but I did make this bread with honey and it was out of this world! I followed the recipe exactly except I couldn’t find organic white whole wheat flour so I used regular organic whole wheat flour. My family is used to whole wheat bread so I figured it would be fine. It was MUCH BETTER than fine! I had a go-to breadmaker whole wheat bread recipe that was okay fresh but dried out easily, so when my breadmaker stopped working I looked for a new recipe, and this one is perfect. It’s so soft and sandwichy and easy to cut – much more like store bought bread but better! It rose so well and so high that it hit the next rack in my oven! I also love that this recipe makes two loaves at a time because my kids go through bread fast; although it was a very large load for my KitchenAid Classic. My bread did have the faintest taste of coconut (not in a bad way) but I’m pretty sure that’s because I used coconut oil to grease the pans. I’m making my second batch now (moved the oven rack this time!) and was going to try maple syrup, but I was out of lemon juice and had to sub vinegar, and I don’t like to change more than one thing at a time. I do plan to try maple syrup in the future, and also organic whole wheat bread flour from my local farm (in which case I would leave out the vital wheat gluten). Thanks so much for this FANTASTIC recipe!!!

      • I did this recipe again today; it just didn’t last long enough it was so lovely, and I ran out of honey. So I did a half honey, half molasses mix and wow, the colour was gorgeous and the aroma was fantastic. Also, the loaves rose even more if you can believe it! Not sure if that was just good luck or the addition of molasses, but it was lovely. I will try doing half rye, half whole wheat, with molasses and caraway next time.
        Thanks again for sharing such a lovely recipe!

        • Samantha at Five Heart Home Samantha at Five Heart Home says:

          You are so very welcome, Radha! I’m glad you’re having fun tweaking the recipe and that your different variations are turning out well. Enjoy! :)

  67. Made this today and the taste was excellent. I did not have any lemon juice, so i think that and the oven not being warm enough for the raising may have been an issue. I didn’t get the raise out of it that I would have liked. My pans may be a bit larger than yours, since it was a bit difficult to stretch it to the sides. Can I increase the quantities or add more yeast to get a larger fluffier loaf? Texture is great as is, just would like to see it a bit more fluffy and taller. Thanks!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Hi David! There are so many variables to bread baking, but it does sound like the lack of lemon juice and the larger pan size definitely could have contributed to loaves that didn’t rise quite so high. I don’t know that additional yeast would automatically fix the problem? Proportionately increasing the quantity of ingredients to end up with more dough would probably work better, but it might take some tweaking to end up with just the right amount for your pan size. I do hope you can find a solution that gives you tall, fluffy loaves! Buying a couple of smaller loaf pans (like 8″x4″) might be the easiest solution, but you may enjoy the challenge of making this recipe work with your existing pans. ;) Good luck!

  68. Hello!

    Is the vital wheat gluten essential to this recipe or can i leave it out?

    Thank you!


    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Hi Claire! Lots of people have commented that they made the bread without the vital wheat gluten and that it still turned out great! So I think it will be fine either way. :) Hope you enjoy this recipe…thanks for the question and happy Friday!

      • Ok great! But just realized that white whole wheat flour is not sold in Canada :(

        • Samantha at Five Heart Home Samantha at Five Heart Home says:

          Well darn, Claire! But you know what? Some people have commented that they made this recipe with regular whole wheat flour and it still turned out better than other whole wheat bread recipes that they’d tried. I know there are a ton of comments on this post, but scrolling through them will give you an idea of other people’s experiences making some changes to the original recipe. So I think you should give it a try anyway! Your bread may not end up exactly the same as if you’d followed the recipe exactly, but I bet it will still be great. :) Good luck, and let me know if you end up trying it after all! :)

          • Hi Samantha,

            I found your awesome recipe a couple of weeks ago and I’m excited to share my progress! I’ve done quite a bit of baking over the years mostly with sweet breads, muffins, cakes, pies and cupcakes with success but for some reason I never worked with yeast. Well, except for the pizza dough I made with bread flour a few weeks ago that turned out pretty good. For the last several months I’ve been trying to learn how to make whole grain rolls but nothing was working out. The rolls always came out dense, heavy like a brick and end up being bird food for the park! :) I’m also researching and reading about yeast breads. One of my goal is to get a loaf of bread right. I refuse to quit. I’m sure it would be easier if I just make white bread, but I wasn’t giving up on whole wheat…

            The first time I tried your recipe last week, I made mistakes. Perhaps I didn’t knead the bread enough or let it rise long enough. I also used molasses instead of honey, big mistake. The bread wasn’t even edible, it was wrinkled since I shaped it poorly and it was sad to look at! I used organic ingredients so I felt frustrated that I threw the bread away. I was discouraged but then I tried it again today.

            I followed the exact recipe using organic white whole wheat flour with some minor changes. I let it rise twice, first in the greased bowl with plastic over it on the counter. The second time, I shaped the dough on a lightly floured surface and placed the loaves in greased pans, covered with large bowls to let them rise at room temperature. I didn’t put them in the oven on low heat because maybe they got too hot last time and killed the yeast. I can’t believe I finally got this right. Yay! The bread tasted delicious and I’m thankful for your recipe. My husband thought the bread was great. I’m still working on baking a more airy, light texture bread but this is my first time. There’s always room for improvement!

            I’m planning on writing about my bread making experience in the future and I’ll link it to your post. In the meantime, please visit my blog http://homegrowndelight.blogspot.com/
            I’ve been following you on Pinterest since I recently signed up. I’m so glad I found your website! :)

          • Samantha at Five Heart Home Samantha at Five Heart Home says:

            Wow, Priscilla…thanks so much for the detailed comment! I’m glad that you tried again when things didn’t work out the first time, and it sounds like you’re dedicated enough to keep tweaking this recipe until it’s perfectly to your liking! ;) I just hopped over to check out your fun blog, and I look forward to reading your bread making post when you put it together. Happy Friday and happy bread baking! :)

  69. This is by far the **BEST** bread I’ve ever made! I’ve tried so many different whole wheat recipes and had no luck. This is the first loaf of bread (or loaves) we’ve completely eaten. The texture is so soft; it does not crumble. It made sandwiches, yummy toast and really amazing french toast. This is definitely my new bread recipe. Thanks SO much!

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Yay, Cheryl! I am so happy to hear that this bread was a hit! Thanks so much for coming back to let me know. I hope you enjoy it just as much every time you make it! :)

  70. Where did you get your bread pans? They are beautiful, I would love to find some similar.

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Hi Aliza! I bought my loaf pans a few years ago through Amazon. They’re Corningware brand…my affiliate link is here in case you want to check them out >>> http://amzn.to/1Aj9AjE


  71. Cynthia Munley says:

    I have been making bread for a few decades but now I am sold on the simplest method of all, which I believe is also the healthiest. Your recipe looks complicated and cumbersome with the parchment paper and a few unhealthy ingredients (I don’t recommend honey in bread and definitely not all that vegetable oil)

    The method I now use is this: I made a bubbly sourdough starter by combining wet rye or other whole wheat flour to which I added about three tablespoons of homemade kefir (which contains both bacteria and various yeasts) to fill a large 2-quart glass pitcher. (leave about 1 1/2 inch from top for bubbling,) Using kefir is a short cut instead of the long way of making sourdough starter over a two week period by leaving it outside. With kefir, it only takes a couple of days of leaving it on your counter.

    I let the starter bubble each time after I feed it flour. (you can also add dried,blended and moistened old bread and crumbs from cutting loaves. I use about three cups of the starter and add enough flour in a bowl to make it a moist bread dough ball (about three cups), let it rise for a few hours (no kneading), take a rubber spatula and fold it over if I have time which allows the yeast feed on other parts of the dough.

    When I am ready to bake it, I scrape it into a greased cast iron skillet and bake it for about an hour and 20 minutes starting around 400 and decreasing the temperature to about 350 after about 15 or so minutes. You can cover the bread while it bakes but make sure the crust is browned before removing from the oven because the inside of the loaf tends to be a little doughy. I have had horrible sticking with previous recipes when using loaf pans but this always comes right out of the skillet.

    I cut the loaf into four parts, then cut into slices and freeze and bag three parts of the cut loaf to pull out and use later. The sourdough provides the flavor and cuts down on the damage of the anti-nutrients of wheat bread–especially the phytic acid and gluten. Also, I use spelt flour which I order on the internet by the 25 pound bags, but you can use white or regular whole wheat. The bubbles are more uneven–some big and some little but the sourdough yeasts do a good job and it is very resilient. The recipe is not exact but it always works. The biggest problem is the hard crust and moist crumb, but I am working on that issue.

    I think bread should be kept simple and this is the simplest I’ve found. There is no need for all those other ingredients–especially sugar. We should not be putting sugar (honey) in bread.

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Hi Cynthia. Thanks for your comment. I’m glad that you’ve found a method of bread making that works for you. However, I’m going to have to respectfully disagree with most of your opinions about my recipe.

      This bread is not unhealthy. The ingredients are far more basic and natural than what you would find in store-bought bread, and the method is not actually “cumbersome” once you try it. The few extra steps are worth the soft crust and perfect crumb, which you say you’ve had a hard time perfecting in your current recipe. Also, if you read my recipe, it calls for coconut oil, which is arguably the healthiest oil available. I include vegetable oil as an alternative for those who don’t have or are unfamiliar with using coconut oil. I also have no problem using natural sweeteners such as honey in my baked goods. Honey is far superior to the high fructose corn syrup prevalent in store-bought bread. I also believe that using parchment paper is a healthier alternative to baking in non-stick Teflon pans, which is why I choose parchment. You can buy natural, unbleached, chlorine-free parchment paper if you have concerns about the regular kind.

      If you are concerned about reducing phytic acid in your bread by using soaked or sprouted grains, there are plenty of recipes out there for that. This recipe is intended to help people achieve delicious homemade bread at home using basic ingredients and without all of the additives and preservatives found in most store-bought loaves. And based on the hundreds of comments declaring it the best homemade bread people have ever made/tried, I think most people would agree that it’s a simple enough recipe given the excellent results. Again, I’m happy that you’ve found a recipe that works for you and I appreciate you sharing your method here, but there’s no reason to bash mine.

  72. Rodger White says:

    Samantha, I used your recipe using Bronze Chief Montana red wheat flour, awesome, I just love the fact that it doesn’t require a second rising. This is by far the best wholewheat bread I’ve ever had.

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      I am very happy to hear it, Rodger! It’s also great to know that this recipe turned out well using red wheat flour…thanks so much for coming back to share that! Enjoy the recipe and I hope you’re having a great week. :)

  73. I have been having trouble with rise the past several times I’ve used this recipe (after it rising beautifully the first few times). It has been humid/rainy so I’ve been adding additional flour, enough so that the dough is smooth rather than sticky and pulls away from the mixing bowl. Should I be adding more still? If so, how will I know when I’ve added enough? It’s been rising just to the top of my loaf pans when before it was rising well above the top. I’ve allowed the full 40 minutes for rise every time.

    • Samantha at Five Heart Home Samantha at Five Heart Home says:

      Hi Faith! Bread baking can be so temperamental based on the weather, can’t it? If you’ve got the dough to a texture that pulls away from the bowl by adding a bit more flour, it doesn’t sound like you need to add anymore. Rather, I’d probably just allow for extra rising time. I know that there have been times I made this recipe that it needed longer than usual to rise as high as I wanted it. Just keep an eye on it. I hope this works for you…and if not, I hope the humidity goes away soon — ha! ;) The only other thought I have is that perhaps your yeast is not fresh? Here is one way to test it (or you can Google for other methods): http://www.redstaryeast.com/lessons-yeast-baking/yeast-shelf-life-storage/yeast-freshness-test . Good luck!

      • Thank you for the quick reply! I will try allowing more time or rise. I’m also wondering, after reading that link, if I’m using too-hot water and killing the yeast. I will try using warm water instead of so hot. We recently replaced the hot water heater in our home so tap water is heating up faster than it used to.

        • Samantha at Five Heart Home Samantha at Five Heart Home says:

          Yes! If your water is suddenly warmer than it used to be, that could definitely be affecting your yeast. Good thinking! :) Do you have a thermometer to determine the temp of the water you’ve been using?


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