Tulo

100% Wholemeal Bread Recipe

A sliced loaf of 100% wholemeal bread on a wooden board, showing an even, tight crumb and a golden-brown crust.
Photo by Narmin Hasanova on Pexels

A short autolyse lets the bran and germ in whole wheat flour soften before kneading, so the dough develops more gluten strength and the finished loaf rises taller and stays less crumbly than a straight-mix wholemeal loaf.

Prep
25 min
Cook
35 min
Total
190 min
Servings
12

Ingredients

Servings12
  • 4 cups whole wheat (wholemeal) flour
  • 1 1/2 cups warm water (about 110°F/43°C)
  • 2 1/4 tsp active dry yeast
  • 3 tbsp honey
  • 2 tsp fine sea salt
  • 2 tbsp olive oil
  • 2 tbsp vital wheat gluten (optional, for a lighter rise)

Nutrition per serving

Calories
179
Protein
7g
Carbs
33g
Fat
3g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1In a large bowl, whisk the whole wheat flour and vital wheat gluten (if using), then stir in the warm water until no dry flour remains. Cover and let sit for 20 minutes (this is the autolyse).
  2. 2Sprinkle the yeast and honey over the rested dough and mix in with your hands or a stand mixer until combined.
  3. 3Add the salt and olive oil, then knead for 10-12 minutes by hand, or 7-8 minutes on medium speed in a stand mixer, until the dough is smooth and springs back slowly when poked.
  4. 4Shape the dough into a ball, place it in a lightly oiled bowl, cover, and let rise in a warm spot for 60-90 minutes, until roughly doubled.
  5. 5Punch down the dough, shape it into a loaf, and place it seam-side down in a greased 9x5-inch loaf pan.
  6. 6Cover loosely and let rise again for 40-45 minutes, until the dough domes about 1 inch above the rim of the pan.
  7. 7Preheat the oven to 350°F (175°C) during the last 15 minutes of the second rise.
  8. 8Bake for 35-40 minutes, until the crust is deeply golden brown and the loaf sounds hollow when tapped on the bottom (internal temperature should read about 195°F/90°C).
  9. 9Turn the loaf out onto a wire rack immediately and let it cool completely, at least 1 hour, before slicing.

Tips & variations

  • Vital wheat gluten isn't required, but 1-2 tablespoons noticeably improves the rise and lightens the crumb of a 100% whole wheat loaf; skip it for a denser, more traditional texture.
  • Swap the honey for an equal amount of maple syrup or brown sugar without changing the rise time.
  • Stir 2-3 tablespoons of sunflower or pumpkin seeds into the dough after kneading for texture, or press seeds onto the top of the loaf before the second rise.
  • If the dough feels stiff and tears rather than stretches during kneading, add water 1 tablespoon at a time; whole wheat flour absorbs more liquid than white flour and can vary batch to batch.

Storage & reheating

Store the fully cooled loaf in an airtight bag or container at room temperature for up to 4 days. To freeze, slice first and freeze in a zip-top bag for up to 3 months; toast slices straight from frozen. Refresh a slightly stale loaf by wrapping it in foil and warming it in a 300°F (150°C) oven for 10 minutes.

Tips from the Tulo kitchen

  • A finger-poke test works better than watching the clock for the first rise: press a finger into the dough, and if the indent springs back slowly and doesn't fully disappear, it's ready.
  • Weighing the flour instead of scooping cups gives a much more consistent loaf, since packed whole wheat flour can weigh 20-30 grams more per cup than lightly spooned flour.

FAQ

Why is my 100% wholemeal bread so dense?

Whole wheat flour's bran and germ physically block gluten strands from linking up as easily as they do in white flour, so the loaf will always be denser than a white bread loaf. Extra kneading time, a short autolyse, and a spoonful of vital wheat gluten all help it rise taller.

Can I make this bread without a stand mixer?

Yes. Knead by hand on a lightly floured counter for 10-12 minutes; whole wheat dough is stickier than white dough, so resist adding too much extra flour, which will make the crumb dry.

Can I use whole wheat pastry flour instead of regular whole wheat flour?

No, whole wheat pastry flour is lower in protein and won't develop enough gluten to hold a yeasted loaf's structure; it's meant for quick breads and pastries, not kneaded bread.

Why did my loaf sink in the middle after baking?

This usually means the second rise went too long and the gluten structure overextended before baking, or the oven wasn't fully preheated when the loaf went in. Aim for a dome about 1 inch above the pan rim before baking, not much more.

More recipes