Eight years ago, our family began learning about eating healthier and since then we have moved from store-bought white bread to homemade home-ground whole wheat bread (wow–that’s a mouthfull!).
To tell you a bit about the Granny behind this bread…she is Ty’s mother’s mother. She chose the name “Granny” as her preferred term of endearment and I’ve never known her by anything else. She is the matriarch of this family. She has always been an incredible cook and still bakes everyone’s birthday cakes even at the age of 81 (almost 82)!
Granny’s recipe for whole wheat bread is now the ONLY bread recipe I use. Some of you who have been following the blog for years have tried it, but I thought I’d share the recipe with those of you who are new to the blog. You will not be disappointed!
Granny’s All Wheat Bread
In a small bowl:
Dissolve 2 heaping Tbsp yeast & 1 Tbsp sugar in 1/2 c. hot water.
In mixer (I use my Bosch):
Whisk at medium speed 1 1/2 c. flour & 2 1/2 c. hot water.
Add: 1/3 c. oil & 1/3 c. honey (or other sugar equivalent) & 1 Tbsp salt.
Add: yeast mixture
Change to dough hook.
Add: 5 1/2 – 6 1/2 c. flour
When combined, knead 8-10 minutes (if you are doing this without a mixer, knead about 20 mins)
Oil a clean surface and dump dough into oil. Shape into loaves or rolls and place in greased pans. (I use 3 medium pans)
Let rise 20 mins in a warmed oven that has been turned off.
**NOTE** A reader did an experiment for me and found out that ONLY the metal pans rose in 20 minutes. Which is what I use. If you are using glass or stoneware, it is going to take more time for your pans to warm and subsequently, for the dough to rise.
Take loaves out and preheat oven to 350 degrees and bake 20-25 minutes for loaves and about 18 minutes for rolls. Brush tops with butter and cover with a towel to cool. (my oven situation has changed a bit since I wrote the original post, so that is why there is a discrepancy between the two recipes.)
And just a little note from someone who has been-there-done-that…Don’t cut into your bread right away (no matter how tempting!) because it will be a bit chewy and you’ll think you messed up. Bread continues to bake just a bit more once out of the oven, so let it! You’ll be much happier with your bread if you practice a bit of patience! *sigh*
The products I use:
Angela says
Mmmm… sounds yummy! Thanks for sharing. I wish I would have learned a few more things from my great-grandmas before they passed away.
Amy @ Raising Arrows says
That is awesome, Joann! Glad you liked it as much as we do!
~Amy
Joann Brown says
Really, one of the yummiest, moistest whole wheat breads I’ve made — and I’ve tried a LOT of recipes. We all really enjoyed this one – thanks so much for sharing. I’ll be making this again and again. 😀
Hope says
Am I reading the directions right? The dough only rises for 10 minutes before you bake?!
Amy says
20 minutes. 🙂
Meagan says
I know this is a very late-to-the-game question, but where is the additional 10 minutes? I see where it says to let it rise for 10 minutes in the warmed oven — but I’m missing the other 10 minutes. Is it before or after it sits in the oven?
Amy says
Oops! Need to fix that. I let the dough rise 20 mins in a warmed oven!
Meagan says
Thanks so much for your quick reply!! I’m excited to try it out this afternoon! 🙂
Hope says
Yum, I really enjoyed this bread!
Sarah Ruehle says
I have tried a LOT of whole wheat recipes. I WILL be trying this one! Mine always fall before I get a chance to bake them (or fall in the first few minutes in the oven). Could I let me bread machine do the kneading for me?! I don’t have a decent mixer and I just don’t have 20 minutes to knead bread with 5 kids at my feet.
Amy says
Yes, Definitely use your bread machine to help out!
Savannah says
I’ll definitely have to try this. Thanks for sharing!
Emily at A Cheery Kitchen says
This looks wonderful!
Elise says
What kind of flour do you use? I wonder if my whole-wheat flour will work for this recipe.
Amy says
Absolutely! I use all whole wheat.
Tracy says
Is it wheat flour that you use?
Amy says
Yes, all wheat.
Nichole says
I love homemade bread- this is almost identical to what I’ve been making. I quit buying bread at the store- only make bread now! So much cheaper and so much healthier (especially with the whole wheat flour)
Tracy says
Before we moved to our new(est) house I made our bread too. LOVE to smell the fresh bread baking in the oven and it’s much healthier than what we buy at the store. Now that we’re getting settled in, it’s time to get back to it! Thanks for motivating me, Amy! 🙂
Nicole says
I have a few questions and don’t mean to sound stupid but I’m not sure about a few things. What type of flour do you use? What type of oil? Can this bread be used for sandwiches? I am really intersted.
Amy says
I use all whole wheat. Most of the time I just use canola oil, but you use anything. And yes, use it for sandwiches all the time. Makes awesome grilled cheese!
Tara @ Simply Made Home says
I can’t wait to try this. It looks a little simpler than the one that I have been using. (And bonus makes three loaves instead of the two my recipe makes so I would have to make it less often!)
Colleen May says
What kind of flour do you use?
Amy says
I use Wheat Montana hard winter berries.
Jenn says
Is all the flour whole wheat or a combination of white and whole wheat?
Amy says
All whole wheat.:)
Amy says
All whole wheat. 🙂
Trooppetrie says
I need advice on buying a new mixer. something that will be able to handle my wheat. something that is big enough to make multiple recipes at a time.
Amy says
Hi! I know we talked on Twitter, but in case anyone was reading comments, I wanted to say that the Bosch I use handles up to 6 loaves of whole wheat at a time. It is a workhorse and I’ve had it for close to 7 years now.
Jessica Moore says
I tried to let this rise only 10 minutes with one loaf and then baked it, but it definitely needed more rise time. I let the next two loaves rise almost an hour and they were perfect!
I’m about to make it again, this time with Einkorn. This is my first time to try that grain, so I’m excited to see how it turns out!
It’s a great recipe, thanks for sharing!
Tamra says
I am about to make this bread with my kindergartner. We are so excited. We were wondering if coconut oil would be usable?
Amy says
I would think so..let me know how it turned out!
Jessica Moore says
Coconut oil is what I use with this recipe and it turns out great! I use refined since it’s cheaper and I’m going to cook it anyway. Raw CO would give it a subtle coconut flavor that might be really good though!
Amy says
Thank you for sharing your insight!
Desiree says
Hi Amy – I want to try this one out, but it is sooo different from most bread recipes I had a couple of questions. When you say hot water – how hot? Are you using the usual bathwater temp for yeast, or is it hotter? Main reason I was wondering is because I am baffled by the short rise time. Are you using quick rise yeast?
Thanks so much-
Jessica Moore says
Just to let you know my experience with this recipe: I used the hottest water I could that wouldn’t kill the yeast. Probably a nice hot bath temp would be about right.
And for me, I’ve had to let it rise longer. I let it go about 30 minutes, which is still pretty quick. I use SAF yeast. Not sure how it’s different, but I see a lot of other bread recipes (especially on real food websites) call for it, so that’s what I have.
Amy says
I’m using SAF yeast that I buy in bulk. I make sure it is room temp and the hot water is the typical yeast temp water. I can’t explain why it works, but it does!
Rachele says
I love this bread!! Finally I found recipe that does not have milk and is super yummy!! My questions is how would I soak the grains for this recipe? I’ve never done it before but I know I can use vinegar or lemon juice I just don’t know how. 🙂
Keaghan says
What size pans do you consider to be medium sized? Thanks!
Amy says
I think this Norpro pan is what I have. 🙂
Elaine says
How many loafs does your recipe make? Can’t wait to try it.
Thanks
Amy says
It will make 2 large loaves or 3 medium loaves.
Jen says
I do not have a wheat grinder – would I change anything using store bought wheat?
Thanks!
Amy says
No, I’ve used both. 🙂
alicia says
Hi Amy! I realize this comment is a little “late.” I so wanted you to know how great it worked for us! We’ve been grinding wheat/breadmaking for almost 3 years. I make great sandwich buns, cinnamon rolls, dinner rolls, pizza dough, french bread…you get the idea! My ONE struggle for all this time has been a plain old loaf of bread. I’d occasionally try a new recipe, but they never turned out quite right, so I’d turn right back to the buns for sandwiches. Thankfully, my family loves them! BUT today, the tides have turned!!!! Alleluia. 3 beautiful, fluffy, delish loaves of bread! Thank you. And thank the Granny for me too!
I’d seriously bring you guys some if I weren’t in Tennessee. Sounds like you might need some extra nourishment with all that nesting you are doing! (: Many blessings to you and yours.
Amy says
Granny will be here in about 5 hours! I will be sure and tell her! She’ll be thrilled!
Brittney Shiley says
After years and years of searching I have FINALLY found THE perfect whole wheat bread recipe!! Thank you so much!!! After being out of bread for several days (with 6 kids during Christmas break, ahhh!) I figured I’d give homemade one more shot and started browsing recipes on Pinterest. That’s when I came across yours! After looking at several others I settled on this one and I couldn’t be happier! I don’t think I have ever had loaves turn out this beautiful!! Simple recipe, simple ingredients, glorious outcome!! I will be sharing this with everyone I know!
Amy says
So glad you love it as much as we do!
Kathleen says
Just tried the recipe for the whole wheat bread. My bread did not rise and does not look like your pictures. I followed the recipe exactly. Any thoughts on what might have went wrong?
Thanks
Amy says
A couple of things…yeast was too cold and never proofed or water was too hot and killed the yeast. Are either one of those a possibility?
Kathleen says
IT may have been the water because the yeast was room temp. I put my water in the microwave for 1 min and 10 secs. Any suggestions on how to know for sure what temp to get it at? I’ve never made homemade bread before to know.
Amy says
You should be able to use hot water right from your tap. No need to microwave.
Michelle says
I used hot boiling water. Bread didnt rise! I failed again.????
Amy says
Boiling water will kill your yeast.
Jessica Moore says
Even hot water from my tap would be too hot, mine gets up to about 150 degrees. Yeast is living, so you have to have the water warm enough to activate it (wake it up :), but not so hot that it kills it. Around 100 degrees is the general rule for yeast as well as anything else you want to keep alive like yogurt, raw foods, etc.
Basically a warm body temp. You can use a thermometer the first time or two to get an idea, but after that you can just feel of it and know if it’s right.
Amanda says
America’s Test Kitchen recommends 115 deg for all their bread recipes, and I’ve never had a problem, LOVE this bread.
Amber Dawn says
Hi Amy, I’m anxious to try this recipe, since it makes 3 loaves and seems so easy. I’ve been making all of our bread for a year now, and love it! I’m wondering about the single rise in this recipe? Every other recipe I’ve seen says to let it rise twice. Just one, 10-20 minute rise is enough?
Thank you, and Congratulations for your precious new baby!
Amy says
Yes! Now, it won’t be enough if you don’t have a warm day or a warmed oven, but that’s really all it takes!
Amber Dawn says
You’re so right, that really was all it took. I made this bread last night and I am THRILLED with how great it turned out! I followed the recipe exactly – just the one, quick rise in my warm oven (I used instant yeast) – and I’m so impressed with how moist and delicious this bread is. In fact, I’ve rarely had whole wheat bread rise that high! I will be making this again and again. Thank you so much for sharing this great recipe!
Amy says
You are so very welcome!
Sally { with eager hands } says
Amy, has anyone shared with you if they had success in soaking the flour in yogurt, or other acidic medium overnight? I have made this recipe once with regular flour (I didn’t have any ground then!) and would like to try it with our fresh-ground and soaked!
Amy says
No, no one has mentioned trying to soak the flour, but please leave a message if you try it and let me know how it turned out!
Melissa says
how do i know how warm to have my oven for rising? i have had horrible success at making any kind of bread ever but i am game to try again.. i hope it turns out! also i store my yeast in the fridge.. not sure why maybe i shouldn’t?? but took it out so it can be room temp before using. also can i substitute maple syrup for the honey?
Amy says
Melissa,
Yes, I would think you could substitute the syrup for the honey. As for the oven, I warm it to about 200 and then shut it off before putting the loaves in. Let me know how it turns out!
Desiree says
Wanted to let you know that I finally got around to trying this out. It turned out beautifully! I am pretty sure the reason it rises so rapidly is the large amount of yeast – much more than the usual. Did you say you buy it in bulk?
Amy says
I do buy SAF yeast in bulk. 🙂
Mama Mirage says
What is SAF yeast? And where do you buy it from?
Nicole Washburn says
Delicious! One question though…can you freeze the loaves and if so, for how long? Thank you for this amazing recipe!
Amy says
Yes, you can freeze them. I’d suggest no longer than a couple of months.
Leda says
Do you mix white and whole flour?
Amy says
No, it is all whole wheat Prairie Gold.
Gillian says
I have a question …. When I heat the oven to bake, the risen bread fell. Do I keep it in the oven?
Amy says
You have to be super careful with bread, no one touching it, no sudden movements, etc. I have only been able to keep the bread in the oven while it heated with gas ovens. Electric don’t do so well, so I just set it carefully on the stove top and tell everyone not to touch while the oven heats. 🙂
Meagan says
I FINALLY got a chance to try this out today. Everything wad going perfectly, until 10 minutes into the baking when the bread just collapsed. Any idea what caused it to fall so late in the process? It was handled super carefully when it was transferred in and out of the oven. :/
Amy says
I have never had it fall, but I’m wondering if weather could affect it?
Lydia says
I have old fashioned whole wheat flour, do you think that will work ok?
Amy says
Certainly!
Julene says
I just made this today and it came out FABULOUS!! Since it’s a really warm day today I put the loaves in my car to rise (it works great!) this way I can be heating my oven while the bread is rising and when the loaves are ready I can immediately put them in the oven and not have them sitting on the counter (possibly deflating) while the oven heats. I also used two large loaf pans instead of three medium ones and baked them for 25 minutes then turned off the oven and left them for an additional 5 minutes. I waited until they were no longer hot but still warm before slicing and oh! my! gosh! this is good bread!! I love that it is only an hour from start to finish. This will be my go-to recipe for whole wheat bread from now on. Oh, one other change I made was to add a bit of vital wheat gluten to help it stay light and rise well and it definitely did. Thanks for posting this wonderful recipe!
Amy says
LOVE the idea of them rising in your car!
Megan says
Hi Amy!
I would love to halve this recipe and convert it to use in a bread maker. Do you think I could just cut it directly in half? Using only Tablespoon of yeast???
Thank you,
Megan
Amy says
Hmmm…I have no idea, but it’s worth a try!
Kelly at Littlest Sweet Pea says
This looks amazing! I’ve tried making bread a few times and have mixed results. I’ll need to try out your recipe and see if I can have better luck. I would love it if you would share this recipe on our weekly Meatless Monday link up. Thank you for sharing your recipes- there are so many that we’ll be trying out soon.
http://www.littlestsweetpea.com/2013/08/bean-salad-recipe-and-meatless-meal.html
Thank you so much!
Jamie says
Made this yesterday! So light! It really needed another few min in the oven but I figure I can just pop them back into the loaf pans for a minute before I need them. They were such a perfect golden brown that I didnt want to risk overcooking them. This recipe is a keeper!
Tara says
I just found this page and am looking forward to trying it! The recipe I have takes forever with multiple risings. (However, my husband likes it because it is so dense.) I am curious if you’ve ever added anything to your bread? I.e. oatmeal, flax, etc.? And if you did, did you just off set the flour amounts? Thanks for sharing!
Amy says
I have not added anything to this, but I’m sure it wouldn’t hurt it. 🙂
Kyle says
Darn it! My Kitchen Aid mixer isn’t quite big enough to handle the dough. :/
Amanda says
I don’t know if you’ve tried it in the mixer but I have the smallest kitchen aid and have managed to pull this off, I use the minimum flour added usually at 5.5 cups and it does it, probably works it harder than it should but I have 4 boys under 5 and have to make it work for now 🙂 I do this recipe often and a few others that are large and I’ve had my mixer for over 2 years with no problem 🙂 I know this was a while ago, just thought I’d let you know my success so maybe you could try it again!
Kyle says
I did try it and my mixer pretty much came to almost a standstill. Maybe your motor is newer. My mixer is pretty old. 🙁
Kyle says
I may try it once more with just 5.5 cups of flour.
Kelly says
I have never made homemade bread before but want to so very badly! The yeast intimidates me. As for the kneading, do I just continue to “stir” the bread in my Kitchen Aid with dough hook (is that kneading?)?
Amy says
Don’t let it intimidate you! You can do it! 🙂 And yes, “stirring” in a mixer counts as “kneading.”
Becky says
I feel so silly – but I have never attempted to make bread. It just seems like such a big chore. BUT after reading this….I am going to try it!! My 7 year old and I love to cook together and I think she would love this. Thank you for making it seem doable. Thanks to Granny for sharing this. Blessings for you and your family.
Amy says
Fabulous! Let me know how it turns out!
Angela Horne says
Hi! So I’m very new at making home made bread, I just made this recipe with fresh ground hard wheat and it is in the oven now “trying” to rise. My 20 minutes in a heated up oven is just about over, I don’t think it’s risen at all! Do you have any advice??
Amy says
Was your yeast and water warm enough? Sometimes certain conditions create a “brick” of bread and the best thing you can do from there is make bread pudding or croutons or bread crumbs from it. Of course, my family still eats it, but it truly is a “brick” and happens even to the best of bread-makers every so often. I’d check to make sure your yeast is room temp before you use it and your water is warm (not hot) and give it a bit of time to sponge before you start mixing in flour.
Angela Horne says
Thanks for emailing me back!
I’m thinking maybe water was too hot. Bread was a TOTAL flop, SO frustrating!!! A friend of mine loves your recipe tho so I will give it another shot, I really want to be a bread maker! 🙂
Amy says
What temperature does this mean?
“Let rise 20 mins in a warmed oven that has been turned off.”
Do I start my oven, let it warm up to 350, then turn it off?
This is the only part that confuses me 🙂
Amy says
I typically turn my oven on to 150 and let it get warm and shut it off, rather than putting the bread into an ice cold oven. 🙂
Emily says
Thank you for this recipe! I was so excited to find a recipe that didn’t have dough enhancers or other add ins, just wheat, sugar, salt and yeast! We love this bread and I tripled the recipe so I can make 6 big loaves to freeze. Do you have any tips for holes forming in the loaves? I’ve only had it happen using loaf pans and only after I started using a gas stove..any advice?
Amy says
Typically that happens when it raises too much or has been kneaded too much. So glad you like it!
Jessica says
I tried this for the first time tonight after reading the rave reviews, and while mine tastes good, it didn’t rise as high as I expected it to. I’m new to homemade bread, so maybe I just didn’t know what to look for–my finished loaves are probably three inches high at the center. My yeast was activated with the water, but I’m afraid I might’ve screwed something up as I added it to the other mixture. I didn’t know whether to incorporate it with the whisk or go straight to the dough hook. I’m also wondering if I should have added the flour gradually or all at once. I did 5 1/2 cups of whole wheat flour, and the dough was sticky. Should I have added more? Looking forward to making it again. My three-year-old and one-year-old are loving it.
Jessica says
It’s also possible I divided the dough incorrectly. I wasn’t sure whether my pans were medium or large, so I did three. If I split it between two instead, maybe they would rise higher?
Amy says
That is quite possible that your pans are bigger than mine. And the dough shouldn’t be super sticky. Depending on the weather, you sometimes have to add a bit more flour.
Monica says
Hi. I just made the bread and the dough didn’t rise! I followed ur recipe to the dot but it didn’t turn out the way it should’ve. I used brown sugar. Do u think it could be the reason? Plz let me know.
Thx
Amy says
Brown sugar is a heavy sugar, so yes, that could be the issue.
Mama Mirage says
Hello! I’m trying this bread right now. I followed the recipe and even used fresh ground wheat flour. I have 3 different kinds of bread pans- they do not match! Lol! One is a stoneware, one is clear glass, and one is an antique metal one. Well I thought it might make a difference in baking time but to my surprise, it’s making a huge difference in rising! I did all 3 with the same amount of dough, at the same time, and put them all in the warm oven to rise, and the metal one was the only one that had risen noticeably in the 20 minutes. I had to let the glass and stoneware pans rise for 20 MORE minutes. So after scrolling through the post and comments again and seeing that the pans you use are metal and that some folks are having trouble with the rise, I thought I would mention this in case the type of pan is the answer to some of the not-rising mysteries.
Mama Mirage says
Bread is done! The baking time was no different between the types of pans. The bread is delicious! I will be making this again! Thank you, Amy!
Amy says
Yay!
Amy says
That is absolutely fascinating! Thank you for sharing!
Donna Bates says
Just found this, happy with results!
Kate says
Can you use active yeast?
Amy says
yes 🙂
Amanda says
Have you ever doubled? I have the large pans and would like to make more than 2 at a time. I love this recipe!
Amy says
No, I have not, but please do try it and let me know how it turns out! 🙂
Melissa says
I didn’t double the recipe but I baked the entire recipe in one long loaf pan instead of 3 smaller ones. I baked it for the full 25 minutes and it turned out perfectly. I hope this helps?
Melissa says
This bread is AMAZING! I was totally skeptical at first. I’ve tried to bake with whole wheat in the past and it always turned out tough and wouldn’t raise properly. This recipe seemed TOO GOOD TO BE TRUE. Well! I was wrong! I followed the recipe to the letter and the bread is the BEST I’ve ever baked! Thank you for sharing this 🙂 My family and I will be enjoying it for a very long time to come!!
Side note….do you ever bake in bulk and then freeze? If so, how do you wrap your bread so it stays delicious?
Thanks a bunch!
Amy says
Great! And as for baking in bulk – I wish! I always have great intentions of doing it, and then I don’t. My best guess on how to keep it yummy is to let it cool completely, wrap in plastic wrap and then put in a freezer bag or aluminum foil. I so need to do this!
Brooke says
In your top photo it looks like you are using Stainless Steel Loaf Pans? I have some that look just like them, and I have found every time I try and bake with them, they don’t bake properly?? I’m so frustrated, as I replaced most of my baking pans with Stainless Steel recently, and wondering if you have any tips on using them? Lower the temp and cook longer perhaps? Any advise would be awesome!! 🙂
Amy says
They are Stainless from Norpro and I LOVE them! I’ve never used anything else, so I don’t know what another brand would do.
Christa says
I made this bread today. Ive been trying soooo many different whole wheat bread recipes to find one that the whole family likes. Until now…no luck. But this is a keeper!!!! It was delicious!!!!!!!!!!! Thank you.
Amy says
Yay!!
Valerie Steimle says
Thank you for the recipe. I have switched to whole wheat bread by machine and haven’t made a regular loaf in so long because I couldn’t find the right recipe to make such wonderful bread in a pan. I would do rolls but not loaves… Thanks for posting.
Sharon Twilliger says
I’m almost 70 yrs old. This recipe is so simple and the best part….no mess. Thank you! Younger people enjoy this recipe.
Sharon Twilliger says
Loved it, and no mess!
Sarah says
What kind/brand of yeast do you use? I’ve never made bread before so I don’t know anything about yeast and what the different kinds do.
Amy says
I buy SAF in bulk, but any Active Dry Yeast will work. 🙂
sarah says
It tasted great but came out pretty dense. Any tips to make it lighter?
Amy says
I use Prairie Gold whole wheat flour. Might that be the difference?
Tara says
Using these for our Thanksgiving rolls!
Hokiecoyote says
I just took 3 loaves out of the oven and they look heavenly. I used Gold Medal wheat flour and preheated my stone bakeware before I put in the loaves. I did not have any problems with the dough rising within the 20 minutes. I also used agave nectar in lieu of honey. Can’t wait to see how they taste.
Elizabeth says
I only have one bread pan… Do you think the dough that isn’t baking will be ok while the first loaf is in the oven? And if so, what should I do with the bread that isn’t bet baking? Thank you!
Amy says
Elizabeth – so glad you liked the bread! I actually put all 3 loaves in at one time. If you can’t them all in there, I’d suggest slowing the rise by putting it in the refrigerator for a bit.
Elizabeth says
Ohhhh man, this is amazing bread! I’ve already eaten 3 slices with homemade strawberry jam. Thank you so much for this recipe. I will be making it over and over and it was very easy to make!
Jamie says
I’ve never made yeast bread before…giving this a try! Do you know roughly how long it will take to rise in glass pans? And what is considered a warmed oven? Thanks in advance!
Amy says
Not sure on the glass pans. When I warm the oven, I usually set it to 200 and then shut it off after it preheats.
Heather says
What size loaf pans do you use?
Sandra Johnson says
Curious if I could make this in my Cusineart bread machine??
Amy says
Not in these proportions. You would probably need to drop it by a third.
Charlie Cavanaugh says
I did everything that the recipe said, but the bread never seemed to rise. I’m not sure why this happened. Can you please tell me how to fix this. Thank you.
Jennifer says
Thank you for Granny’s testimony I am very greatful for you sharing. God has changed my diet for much needed nutrition. Jesus truly loved and loves every one of us! Im praying He will bless you and your family for sharing with me your wonderful Granny’s wheat bread receipe. I have a feeling Im going to cherish it all the way home. My dad got a recepie he really liked years ago from a friend but hasnt been able to find it. I’m praying mom will ask for Granny’s receipe when I share and cook some for my dad. Boy theres nothing like the taste and smell of homeade bread 🙂 I pray they will enjoy the taste and smell today of Granny’s bread he said he no longer can find. I am excited about Granny’s receipe this is my first time today making bread here at my cabin in Alaska. God is teaching me to make bread today, I’m learning to trust Him. He truly gave me Granny’s receipe this morning. Here we go..please say a prayer. God bless you! Have a wonderful day! 🙂
Danielle says
Mine don’t rise enough in 20 minutes in the oven, but I still like this recipe a lot. It’s very easy with minimal ingredients and the end result is delicious.
Lalsangpuii says
Great recipe. Worked out at first attempt. Very soft and tasty.
Lalsangpuii says
My breads cracked a bit on the sides, is that normal or did I do something wrong. I followed the recipe to the T.
Amy says
I’ve never had that happen, but I’m wondering if it had something to do with the pans you are using. Was it difficult to remove from the pans?
Asiyah says
The cracking on the surface of the bread as it cooks can be due to the surface drying to much during the rise. You can make sure it is oiles as you shape the loaves and cover as it rises. I, also, pour 1/2 to 3/4 hot water on the bottom surface of my oven just after I place the bread pans inside right before I close the door and quickly. The water turns to steam keeping the surface moist as it hits its rise keeping it thinner and less likely to crack. Not all breads do this, but since I had difficulty about a year ago on another recipe, I have always used this method to solve the problem.
Let me know if it works for you or not.
Coby says
Oh my goodness this bread is amazing! I thought it would be dense like a brick because it is all whole wheat flour, but it is light and fluffy! We all loved it! And it was so easy to make! This is now my go-to whole wheat bread recipe. Thanks so much for sharing it!
Amy says
Fantastic! So glad you love it!
Claudette says
I made this recipe and it turned out gloriously! I substituted all water for whey which I had leftover from making yogurt, and subbed 1/2 the honey for molasses to darken up the loaf a little more. The bread rose beautifully and is moist and delicious and so nutritious! Thank you for this recipe, it’s a keeper forever.
Amy says
Wonderful! And thank you for sharing your substitutions! Great ideas!