Q. What’s our most popular recipe? A. You won’t believe it…

With all the recipes here at kingarthurflour.com for decadent chocolate goodies, crusty artisan breads, delicious pies, and tender-tasty cakes, it’s a recipe for humble whole wheat bread that gets the most clicks.

And it makes sense when you think about it. Many people want to eat healthy. There are a lot of bread bakers out there. And King Arthur whole wheat flour is the top-selling whole wheat flour in America.

So it stands to reason we’d have a recipe for the best 100% whole wheat sandwich bread you’ve ever tasted.

That’s right – 100% WHOLE WHEAT sandwich bread. No white flour at all.

Yet it’s moist, close-grained, slices like a dream… And, oh yeah, let’s not forget the taste: slightly nutty, rich, barely sweet.

This is the perfect whole-grain sandwich and toasting bread. And YOU can make it at home. Honest!

What’s the secret to great whole wheat bread? First, the flour. Yeah, as an employee-owner at King Arthur Flour, I’m patting myself on the back here; but we do buy and mill the BEST wheat in America. If you missed this video of the Kansas farms and farm families we work with from an earlier blog, take a look:

When you start with great flour, the rest falls into place easily. Yeast, water, salt, a sweetener; milk, for texture and nutrition; oil, to keep the bread fresh. And that’s all it takes to successfully make whole wheat sandwich (and toasting) bread.

Those ingredients, plus one more: this recipe for Classic 100% Whole Wheat Bread, vetted and enthusiastically approved by your fellow bakers. (Don’t just take my word for it; check the 5-star reviews!)

Put the following in a mixing bowl:

1 to 1 1/8 cups lukewarm water*
1/4 cup vegetable oil
1/4 cup honey, molasses, or maple syrup
3 1/2 cups King Arthur Premium 100% Whole Wheat Flour
2 1/2 teaspoons instant yeast, or 1 packet active dry yeast dissolved in 2 tablespoons of the water in the recipe
1/4 cup Baker’s Special Dry Milk or nonfat dried milk
1 1/4 teaspoons salt

*Use the greater amount in winter or in a dry climate; the lesser amount in summer or a humid climate.

Combine all of the ingredients and mix till the dough starts to leave the sides of the bowl.

Knead the dough for 6 to 8 minutes, or until it begins to become smooth and supple. It should be soft, yet still firm enough to knead. Adjust its consistency with additional water or flour, if necessary.

It was rainy and humid the day I made the bread for this blog; and the dough was kind of sticky.

So I stopped the mixer midway through the 7-minute knead I was giving it, and scraped the sticky dough into the center of the bowl.

Like this.

After kneading for a few more minutes, it was less sticky… though still quite soft.

That’s OK. You know why? Up to a certain point, the stickier/softer your dough, the higher it’ll rise. Resist the urge to keep adding flour to sticky dough; in the long run, you do yourself a favor by simply putting up with a certain amount of stickiness.

How sticky is TOO sticky? If you shape the dough into a log and it slowly starts to flatten into a pancake, that’s too sticky. It can relax a bit, like someone settling into a chair; but it shouldn’t flatten out.

Transfer the dough to a lightly greased bowl or large measuring cup, and cover the container.

Allow the dough to rise till very puffy – about 1 to 2 hours, depending on the warmth of your kitchen.

Transfer the dough to a lightly oiled work surface, and shape it into an 8” log. Place the log in a lightly greased 8 1/2” x 4 1/2” loaf pan, and cover the pan loosely with lightly greased plastic wrap. Or a handy-dandy shower cap from the dollar store, as I’ve done here.

Allow the bread to rise for about 1 to 2 hours, or till the center has crowned about 1” above the rim of the pan. WOW – that’s quite a nice rise for whole wheat bread, isn’t it?

Towards the end of the rising time, preheat the oven to 350°F.

Bake the bread for 20 minutes…

…and check to see how brown it is. If it’s nearly as brown as you like…

…tent it lightly with aluminum foil. Continue to bake for 15 to 20 minutes, then remove it from the oven.

The finished loaf will register 190°F on an instant-read thermometer inserted into the center.

Turn the loaf out of the pan, and rub a stick of butter over the crust, if desired.

The butter will soak in, yielding a soft, flavorful crust, and a beautiful, satiny finish.

Slice when completely cool. Store the bread in a plastic bag at room temperature.

Accept your family’s compliments on the best whole wheat sandwich bread you’ve ever made.

And what if your family doesn’t like even this soft, moist, close-grained whole wheat loaf?


Try substituting 1 1/2 cups (6 1/4 ounces) King Arthur Unbleached All-Purpose Flour for 1 1/2 cups of the whole wheat. The bread will be just slightly lighter-colored; firmer/easier to slice; and less “wheaty” tasting.


Perfect for a PB&J!

And here’s one more hint, for those of you who turn up your nose at whole wheat’s “wheaty” flavor: try substituting 1/4 cup orange juice for 1/4 cup of the water in this recipe. The OJ tempers the wheat’s assertive taste, without adding any orange flavor of its own.

Read, rate, and review (please) our recipe for Classic 100% Whole Wheat Sandwich Bread.

Print just the recipe.

PJ Hamel

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!


  1. Mouse

    I have a question as a relatively novice bread baker… What does one do with sticky dough like you show in your photos when you don’t have a mixer and have to knead by hand? I usually add more flour but I notice that my bread is not as soft and fluffy as the loaf made by my SIL who uses a breadmaker to knead the same recipe.

    Bread machines do knead bread beautifully, it’s true – better than we can do by hand. But, since hands are what we’ve all got – I’d suggest you let the dough sit for 20 to 25 minutes before you start to knead; this gives the flour a chance to absorb the liquid. Then, knead on an oiled surface, rather than floured, if you can. The more flour you knead into your dough, the drier and shorter your loaf will be. I use a silicone rolling mat, sprayed with non-stick vegetable oil spray. Use a dough scraper to move the dough when it sticks. And keep your hands well-oiled, too. Hope this helps – PJH

    1. Abayommi Williams

      Thanks for the article. Started making wheat bread this past fall (2014) for the first time. Now understand that I was using too much flour. Looking forwarded to a higher rising.


    2. Jim Simmons

      I have arthritis in my hands, and would like to know if this recipe can be adapted to a bread machine?

    3. The Baker's Hotline

      It certainly can, Jim. I would recommend reducing the yeast amount to 1 1/2 teaspoons instant yeast and following the directions for baking whole wheat bread in your bread machine. Use the smaller amount of liquid and be sure your bread machine is large enough to handle a 1 1/2 pound loaf. Barb@KAF

    4. Robin McCoy

      This is the recipe I use the most for everyday bread. I do add a bit of orange juice concentrate to the water to cure any bitterness the whole wheat may have.

    5. John from Alabama

      Hello. I make this wonderful bread regularly, sometimes substituting a cup (4.25 oz) of all-purpose. I use my bread machine dough cycle for mixing and kneading (only) and have been bitten, in the beginning, by the overly fast rise bug. I believe I may have a tip for dealing with this. I don’t let the kneading cycle continue to the end; rather I let it run for about 1 1/2 times the mixer time amount (maybe 10 to 12 minutes), making sure to eyeball the dough for consistency. Then shut the machine off and turn the dough out into a rising bowl. Been perfect ever since. Roll Tide.

  2. Kristen

    What a beautiful loaf of bread! There are few things more satisfying that bringing a successfully baked loaf of bread out of the oven. (I say successfully baked because I have made my share of 1″ tall bricks!)

    This recipe is very cooperative and reliable, Kristen. And I agree about pulling a perfect loaf out of the oven. Ahhh….. 🙂 PJH

  3. Cris

    How long would I need t knead this one loaf? Approximately?

    Cris, by hand, about 10 minutes. By stand mixer, about 7 minutes, medium speed. PJH

  4. Jen @ My Kitchen Addiction

    This is one of my favorite recipes! I have made this bread as written and have also adapted it various times… and it always turns out beautifully! Thanks so much for a wonderful go-to bread recipe!

    I’m thinking I need to add cinnamon and raisins sometime – have you tried that, Jen? PJH

  5. Donna

    This bread is great. I made it quite a few times last winter. I had problems making bread in the past ,but each time I made this recipe it was wonderful. It has a great taste and slices beautifully.

    I’m looking forward to the cool weather to start baking again.

    I’m with you, Donna. I think this has been the hottest summer I ever remember… Of course, as soon as the snow flies we’ll be missing it! But at least the oven will be lit again, right? 🙂 PJH

  6. Wendy

    How does this one differ from the 100% whole wheat sandwich bread (the one with the orange juice)? I’ve made that one before and I loved it.

    The sandwich bread recipe you cite is a guaranteed recipe, that includes orange juice (this tempers the taste of the whole wheat), milk, potato, and butter. You must love it because it is a moist, easy to slice wheat bread that can make great sandwiches, toast or all things yeast bread slices. This recipe features fewer ingredients and still great results! Irene @ KAF

  7. Wei-Wei

    I’ve never seen that butter trick before! It makes the bread look so yummy. Nom nom nom. I like eating whole wheat bread more than white, because white makes me hungry really fast… So this is a GREAT recipe to have on hand! I don’t have a stand mixer, though, so I guess I would just knead by hand?


    Kneading by hand is terrific for this recipe! Knead on an oiled surface rather than floured. If the dough is troublesome let it rest 20 – 25 minutes to let the whole wheat soften. Irene @ KAF

  8. Blakeley (Cupcake Princess)

    I made the KAF guarenteed 100% whole wheat bread a week or so ago and It didn’t turn out very good. Can’t wait to try this recipe and see how it goes!

    We hope that once you try this recipe using the step by step pictures and recipe dialogue that you will have success. We’re here to help at our Baker’s Hotline (802-649-3717) if you need more assistance. Irene @ KAF

  9. Shannon

    I have made this recipe several time with mixed results. For this bread do you recommend kneading in the mixer/by hand over using the dough cycle on the breach machine? A few of the times my dough was way to sticky and I am not sure if re-scooping it in the middle of the bowl would make a difference. Any other suggestions? When I do get it right, it is delicious!

    At different times of the year (like, now), the dough is liable to be more sticky than it would when it’s cooler and drier out. Ease back on the liquid by a couple of tablespoons; that should help. And oddly enough, I’ve found that kneading this particular dough in the bread machine seems to make it rise TOO much; I prefer kneading in my stand mixer. Hope this helps – PJH

  10. Jules

    This may be a “duh” question, but can I substitute white whole wheat flour?

    White Whole Wheat Flour will give similar results, with a lighter color to your loaf of bread. Happy Baking! Irene @ KAF

  11. JimInHolland

    Can I substitute real milk for the powdered? I live in The Netherlands and I can’t say I’ve ever seen the stuff here..
    Use liquid milk for part of the water in the recipe (1/4 C.). Be sure to heat, then cool, the milk first to deactivate protease – the enzyme yeast isn’t so friendly with! Irene @ KAF

  12. Lish

    I make this bread all the time, and I love it. I have often added things like cinnamon and raisins, sometimes dried blueberries and candied lemon peel for breakfast toast. I have even done cheese and garlic at times. Sometimes I use some multigrain flour in place of some of the whole wheat and it always comes out great, except for that time I forgot the yeast . . .

    Forget the yeast once, and you’ll never do it again! What a hard way to learn that leavening lesson! Irene @ KAF

  13. Aaron Frank


    Which KAF whole wheat do you use? White, red, or organic white? Do they make a difference in the rise?

    I made a 100% whole wheat bread from “Artisan Bread Baking” and it’s a little too dense for my family. I want something a little lighter and with a higher rise.



    King Arthur Premium 100% Whole Wheat Flour (item 3015) is used in this recipe. To meet your family preferences, you might consider adding a combination of some White Whole Wheat Flour with the Whole Wheat Flour called for in the recipe to meet their nutritional and taste needs. Irene @ KAF

  14. Jodie

    What’s the main differences in taste between the classic 100% whole wheat recipe and the KAF Guaranteed 100% whole wheat recipe? I had trouble making the classic bread my first time around but was successful in making the guaranteed bread, but I’m certainly interested in trying the classic recipe again.

    Basically, Jodie, the Classic is simpler, ingredients-wise. No OJ, no potato. And the Classic is a bit sweeter, which may be where you had trouble; sweeter doughs rise more slowly. I’d try it again, following the blog photos, and hopefully it’ll work well for you, as it has for so many people… As I say, this is THE most clicked-on recipe we have, and it has a huge number of 5-star reviews, so I’m confident it works well. Sometimes (who knows why) a recipe just doesn’t work at one particular time for one particular baker; call it a fluke. Hope you try this again- PJH

  15. Sue

    Do you think this recipe is bread machine friendly?

    Sue, make the dough in your machine, but bake in the oven; this doesn’t translate well to baking in the machine (at least when I tried it…) PJH

  16. Joni M

    This bread looks fabulous–but since I never have regular KA whole wheat flour but rather KA white whole wheat, does it come out the same if you use white whole wheat?

    Yes, it comes out really well with the white whole wheat, Joni – that’s my favorite whole wheat, too. 🙂 PJH

  17. Suzy

    This is our favorite recipe! I make the dough in my bread machine and bake it in the oven. It comes out perfect every time and makes the best sandwiches. We make a loaf almost every week.

  18. SMJ

    Can this loaf be done in a bread machine? You Pecan Wheat Bread is a regular at my house. I have trained my husband how to make it in our bread machine. He does not cook/ bake at all and he has mastered it! It would be nice to have another recipe for him.

    I tried it in the bread machine – it came out fairly dense. You could certainly make the dough in your machine, and bake in a regular oven. But to bake in the machine, you might try a recipe specifically designed for baking in the bread machine – like our Multi-Grain Brown Bread. Enjoy –

  19. Beth @ 990 Square

    I’ve adapted your bread machine version of this recipe to fit in the mini Zo and it’s my go to bread. I normally use half white whole wheat and half 100 percent whole wheat flour. I make at least two loaves a week…my husband loves that we have fresh bread in our lunchboxes everyday!

    Yes, fresh bread does make the best sandwiches, doesn’t it? Plus, you know it’s not full of artificial ingredients and preservatives. Keep up the great work, Beth! PJH

  20. Barbara L

    My daughter is vegan and I must find recipes that have no milk, butter, honey in them. The maple syrup or molassas is fine in this recipe, but I need to do something about the milk powder. Any chance? If I could use a non-dairy substitute in this recipe, many other recipes would also become possible–I think.

    I have used another KAF 100% whole wheat recipe for years, but this looks less dense, and quite lovely.

    Barbara, you can leave out the milk powder; the bread won’t be quite as tender, but should be fine. You could also try subbing 1/2 cup soy or almond milk for 1/2 cup of the water, see how you like it… PJH

    1. brother's keeper

      I made it without the milk accidentally, and the bread was super tender. I used olive oil as my oil. Trying the coconut this time!

  21. Bob

    Could this recipe be made into simple sandwich rolls? How would you adjust the baking temperature and time? Many thanks – great recipe and fantastic web site.

    Not sure, Bob – I haven’t tried it. It should work – say, 12 rolls, bake at 350°F for around 25 minutes – but no guarantees… Speaking of guarantees, you might like our guaranteed Honey Wheat Rolls. Enjoy – PJH

  22. Angela

    I think you guys read my mind! Just yesterday I was thinking that I needed to make a loaf of bread for some peanut butter sandwiches (ever have those cravings?). I will have to make this tonight, thanks!

    Angela, this is PFPB! (Perfect for peanut butter…) Have any homemade jam? Fluff? 🙂 PJH

  23. Aaron Frank


    Would using a lower gluten flour also make this less dense? I’ve never seen a whole wheat cake flour but would substituting some whole wheat pastry flour make it a little lighter without affecting the rise?



    Aaron, with yeast breads, the more gluten, the higher the rise, the lighter the bread. Whole wheat pastry flour would produce a dense, doughy loaf. In my opinion, this loaf has the perfect texture: moist, close-grained, but not at all heavy or dense, perfect for sandwiches. Give the recipe as written a try – you might find you like it as much as I do! PJH

  24. WannaBeBaker

    I’ve never baked bread before, sorry if this seems a dumb question – I’ll be baking this for someone with hypertension, so, could you please tell me what will happen if I reduce the amount of salt to 1/2 tsp or less? Would it affect how the bread turns out? Thanks!Salt intensifies and enhances flavor; it is hygroscopic which means it attracts mositure; it strengths dough and tightens its structure, which increases the time needed to sufficiently develop the gluten, it slows fermentation as it helps to keep the yeast in check. So cutting the salt will make your dough feel flabbier, and will cause it to rise faster in a less controlled fashioned and the bread will have less flavor. have fun with it. Happy baking! Mary@ KAF

  25. Erin R.

    Yep, I took my turn at forgetting the yeast last year. That is indeed a lesson you only have to learn once. (head shaking)

    Oddly enough, I have never tried this recipe. It is definitely next on my list. Would you say the maple flavor comes through when you use the syrup? I have a jug of Grade B in my fridge, but if I’m not going to be tasting it in the loaf then I’d better save it for something else as it is kind of expensive. The maple syrup provides subtle flavor and depth to the overall flavor but doesn’t shout “MAPLE”. Mary@ KAF

  26. Bob Baldwin

    I’ve made bread off and on many times through the years. My loaves never rise as much as in the picture. I always get flat, frustrating loaves.

    Still, I can’t wait to try this recipe.

    Bob, if you follow this recipe EXACTLY, and don’t substitute alternate ingredients, I think you’ll get the high-rising loaf you’re looking for. Good luck – PJH

    1. Laura

      I also have the same trouble with this recipe. I follow the recipe (I have to use the desolved yeast since I can’t find instant yeast here). The bread rises beautifully the first time. I gently “punch” down the dough. During the second rise in the pan, the dough begins to look dimpled on top, as though some of the bubbles are collapsing. I don’t think I’m letting it rise too long. When I bake the bread, it comes out looking even more deflated and flattened on top. The bread still tastes good and my family enjoys it, but I am craving the satisfaction of a perfect loaf. What could I be doing wrong?

    2. The Baker's Hotline

      Dear Laura, if you are confident the bread isn’t overproofing during its rise in the pan, it may be the dimples and deflated look are due to very gentle shaping of the loaf. Try to create a taut outer skin on the loaf when you shape it for the pan. We have some helpful videos of shaping on our site: How to shape a sandwich loaf.~Jaydl@KAF

  27. Marsha

    Can I use the diastatic malt powder in this bread; say 1/2 teaspoon?

    Yes, absolutely, Marsha. 1/2 teaspoon would be just right. PJH

  28. LindaDV

    Sadly, I did have to learn the no yeast lesson twice last Thanksgiving. I had two bread machines going for dough and had all the ingredients measured out except for the yeast. of course I was in a hurry to get the next batch going. I opened the lid to the Zo and playdough! I googled “left out the yeast” and came up with just add the yeast and let it go around again. A bread baker uses this method routinely, at least I knew what to do when it happened again!

    I am so envious of your perfectly symmetrical loaf! What shaping technique do you use?I believe PJ degass it and then just rolls it up. Mary@KAF

    I actually fool around with the dough very little, Linda. I gently squeeze the air out, gently elongate to the length of the pan, then pull the ends and sides underneath, to create the surface tension that makes a nice, smooth top surface. No folding; no rolling. As a result, the bottom looks ugly, if you turn it over; all folded. But the top looks lovely! PJH

  29. Melinda

    My daughet has multiple food allergies and I must make all my baking vegan as a result. I saw from another post here that you can leave out the milk powder, but the loaf would be less tender. Would using powdered rice milk help get that tenderness back? Is there some vegan option that would help keep that tenderness? SO many recipes seem to call for powdered milk and it would be so nice to know what a good substitute would be.
    Looking forward to baking some bread!

    Sorry, Melinda, I don’t have experience using powdered vegetables in place of milk. You could increase the vegetable oil by 1 tablespoon, lowering the amount of water by the same amount. Try that, and see how you like the bread – I think it’ll be fine… PJH

  30. Sue E. Conrad

    As with others, this is also MY go-to whole-wheat bread recipe. The fact that it makes just one loaf is a plus as I’m only cooking/baking for two (hubby and me). The other plus is that when we lived aboard our boat, I could still have delicious homemade – uhh, boatmade – bread. Now that we’re landlubbers once again, breadmaking will be even better!

    Thanks for connecting here, Sue, as always. Are you ashore for good? PJH

  31. Sandy Kay

    I just made this bread and it’s wonderful – my goal is to bake a loaf each week! I used my bread machine to mix the dough and then baked it in the oven. It’s the first time I made whole wheat bread that rose up nicely and wasn’t dense and heavy!

    YAY Sandy – Good for you! Glad we could help – PJH

  32. KimberlyD

    Boy I wish I lived close to you to go to one of your bread making classes. I only have made bread either by buying the fozen dough or in a bread machine ( I only used it for the making and kneeding part, than baked it in the oven) but I don’t have a bread machine and have never done it by hand.
    Do you have an easy white flour recipe? Something easy for a first timer?

    Kimberly, here are a couple of easy white flour recipes. You’ll do fine with them – so long as you use the flour called for. Substituting other flours isn’t a good idea, as these recipes were written specifically for King Arthur Flour. Try English Muffin Toasting Bread, and Blitz Bread. Best of luck – PJH

  33. emily

    I have a couple of questions:

    1) Can this be doubled or tripled without launch my KA stand-mixer into a picketing frenzy?

    2) Some one suggested adding cinnamon and raisins to this loaf with success. I’d like to try that and letting the last rise occur overnight in the fridge so I can freshly bake the bread for breakfast. What steps would I need to take ie. at what point to put in fridge, how long to leave in fridge, do I need to let it set out before baking (yes, I will be using a metal pan and not glass or Pyrex)

    3) Will it alter the taste, consistency, or success of this recipe if the milk is left out in its entirety?

    Thanks so much for your help.

    Hi Emily:
    1) If you have the big (5 1/2 or 6-qt.) KitchenAid, you could double; but triple might be a bit much. I can see the dough climbing right up that dough hook into the motor…
    2) I’d flatten the dough after the first rise, sprinkle with cinnamon sugar, and spread with raisins. Roll into a log, and nestle in the greased pan. Let rise for about 30 minutes, then cover and refrigerate. Next day, it’ll probably take a couple of hours (maybe a bit more) to warm up and then finish rising before you can bake. Lots of variables – you’d want to try this once to see how it works, then write it down so you remember for next time.
    3) Leaving the milk out will make a less tender loaf, but it should still be good.
    Good luck ! PJH

  34. Ann

    I do not have a handy mixer so I do bread the old fashion way and knead by hand. Can a bread making/ baking expert tell me any tip and whether I can double the recipe or not? It’s a log of work for just one loaf and would like to make more than that. Thanks
    Yes you may easily double this loaf. Use the same amount of yeast and 1 1/2 times the amount of salt as the single reciped suggest. Double everything else. This should be a nice amount of dough to knead and it is very niced bread. JMD@KAF

  35. Melisa

    I make our whole wheat sandwich bread every week. I love trying different recipes. I can’t believe i haven’t already tried this one. I’m going to this week! I have one question though. I like using butter instead of oil. What will it do to the bread if I make that substitution? Thanks!
    You can use butter in this recipe-use an equal amount. I think the butter will give is a slightly richer flavor. JMD@KAF

  36. Mary

    Oh, I believe it! But 100% regular whole wheat is still a little too strong a taste for my palate.

    In my Zoji mini, I’ve worked out a recipe that works tremendously well for us as a sandwich loaf:
    1/4 c. of some “different flour” like teff, millet, quinoa, barley, rye (each makes a slightly different loaf – barley is particularly tender),
    1-1/4 c. regular KAF Whole Wheat,
    1-1/4 c. KAF WHITE Whole Wheat.

    No milk, as I can’t have it (sinus problems).
    Olive Oil for the fat.
    Maple Syrup (or Honey or Agave Nectar) for the little bit of sugar.

    And, of course, my “secret ingredient” is fresh-ground flax seeds! (3 Tbsp!)

    We’re both diabetic, and the doctor wanted us to give up bread (!), but we tolerate this just fine with our blood levels staying right where they should (my husband only takes a pill to control his overnight levels and I’m not on any meds at all).

    KAF White Whole Wheat is what makes it all work, of course. All that whole grain goodness without too strong a flavor. I’ve become a great ambassador for you, as I’m sure many of us have. When I buy flour, I often strike up a conversation with other shoppers there – the last time, I must have REALLY waxed poetic, as the woman bought a bag right on the spot! LOL!

    KAF is outstanding!

  37. Kelly

    I always have great success with this bread. It is wonderful. However, any recommendations on slicing the bread? I have a hard time getting even, sandwich size slices. Thanks for any suggestions….
    There are some slicing guides that will help. We unfortunately do not have one right now. We are searching for one and when it is available we will be offering it on line. JMD@KAF

  38. cotufita

    Hello all!
    I love baking bread, the house smells great. I have a question, can I skip the seweets, I mean maple syrup, molasses, honey?
    Thank yu, and this loaf looks yummy!

    Absolutely; substitute 2 tablespoons of water, OK? Or apple juice, if that’s OK for you… PJH

  39. Candace

    Re: slicing bread – I learned to slice bread with the loaf laying on it’s side. That way you aren’t putting pressure on the rounded top, and it is easier to get an even slice because you’re eyeballing the knife as it passes through the flat bottom. You can kind of hook your pointer finger of the hand you’re stabilizing the loaf with over the new slice, (as you slice down way from that finger) to hold it so it doesn’t peel off and tear. Best advice is to bake LOTS of bread- then you can practice slicing. Practice makes perfect, and great eating! BTW, Blitz Bread is the answer to every woman’s dinner woes!

    I agree about the Blitz Bread, Candace – fast, fast, and SOOOOOO tasty. And thanks for sharing your slicing tip here- PJH

  40. Cyn

    Wow — that’s the first whole wheat bread I’ve made that was actually light! I did add some OJ after reading the comments on the recipe site, and I think that is a good addition if the whole wheat taste is too overwhelming.

    PJ, thank you SO much for that tip on shaping the loaf! That totally makes sense to stretch the top and tuck the sides and ends underneath. Also, the tips on the recipe site for unmolding the bread from a glass pan worked perfectly. It seemed as if leaving the pan on its side for 15-20 minutes helped to “steam” the loaf just enough to release it from the pan. But, no sogginess. I feel as if I learn something every time I use a KA recipe. Many thanks!

    You’re welcome, Cyn – glad we all could help- PJH

  41. Jill

    How can I adapt this for my big (5×12) loaf pan? I am eager to try the recipe, but baking 1 small loaf at a time is not going to work for my family of 5!

    This is an educated guess, Jill, but try doubling it – I’m thinking that would do it. The unrisen dough should fill the pan about halfway, or a little more; if it’s too much, take the extra and make a few buns… Enjoy! PJH

  42. nipmucfarm

    Just made this bread and it looks great. However, I’m a tad disappointed that the loaf is small. It rose to 1 inch above the rim before going into the oven but when baked, it was barely 1/2 inch above the rim. It will be a small slice of bread. It doesn’t look like your pictures.

    Any suggestions?

    I would suggest you call our baker’s hotline so we can trouble shoot with you. 802-649-3717Mary@ KAF

    Since it shrunk, it may have over-risen a bit. Are you sure your pan’s inside dimensions are 8 1/2″ x 4 1/2″ – not 9″ x 5″? Makes a huge difference – a 9″ x 5″ pan is 30% greater capacity, which means your loaf would have to rise a lot more to get over the rim – and thus would have over-risen… PJH

  43. mari10

    How do you get the slices so even? I don’t have a slicer…so I just use a serrated bread knife. Also, do you have the nutrional values for this recipe? I am counting my calories and would like to know what this bread would come out. Really love this bread recipe and I haven’t made it since I started watching what I eat.

    I use a serrated knife, Mari – a nice sharp one. We generally don’t provide nutritional information on recipes as we don’t have the manpower to do so (it’s a laborious process), but I’ll see if I can put in a ticket and get it done for this particular recipe. Glad you enjoy it- PJH

    1. Ashley B

      I know this answer is a long time coming, sorry, i just found this page last week. There is an app called My Fitness Pal that I use for weight loss. It has an option where you plug in all of the ingredients in the correct amounts and the number of servings for a recipe and gives you the nutrition information.

  44. Marc

    I’ve struggled with whole wheat bread, but last night I was out of all-purpose flour. I tried this recipe, and it turned out beautifully. This is the first whole wheat loaf I’ve made that wasn’t heavy as a brick. Delicious!

    Huzzah, Marc! Glad it worked well for you – another recipe to add to your “favorites” list… PJH

  45. wrk4rce2007

    What is “Protease,” and why does yeast not like it? Is it found in all milk products, including buttermilk? How does it affect bread recipes? Thanks, anyone.

    Amazingly enough, you hit on the one question that gives us the most problems. We have an educational advisory group here at KA, and we’re currently reviewing all of our educational materials. It seems no one – either within KA, or outside – can agree on an answer. Here’s where I am with it – protease affects yeast growth; too much protease is bad, and will make your dough sticky and slack. Does the high heat of pasteurization (or scalding milk) neutralize protease? We don’t know, we’ve discussed it and can’t come up with an answer. Is it in buttermilk? I’d assume it’s in all dairy products, but can’t say for sure. Trust me, we WILL nail this down as much as possible in the next 6 months or so – protease is our “poster child” for revamping our whole body of baking knowledge! PJH

  46. gschultz

    Here’s a “baker’s vanity” question! I notice that the pan-baked loaves, like the one shown in this article, have beautifully smooth ends (and sides) I’d like to emulate. I form my loaves by patting the dough into a rectangle and folding into thirds. I pinch the bottom seam to seal it. For the ends, I use the side of my palms to push down the top layer quite firmly so it forms a little tab, like an envelope flap at the end. Then I roll the loaf to the bottom, pull the tab in and pinch it into the loaf.

    When I do this, the ends are smooth, but, when baked, the bottom and sides of the loaf show grooves where the pinching was done. How do you KA wizards get the super-smooth look I see in the pictures?

    This is one of those times where “less is more”. We just degas the dough and roll it up, only pinching the bottom seam. If you roll a dough up too tight, the seams will start to “pop”. Next time you bake, try going a bit looser. Frank @ KAF.

  47. Oscar

    For those who need knead by hand and dough is very wet(high hydration), you can use this kneading technique, which is free stress wrist kneading, and while in one video looks hard, the other show isn’t hard at all, just patience and at the begining not make fast movements or you can ending spreading chunks of dough all over the counter or floor!, links:


    and I found that one or two rest periods of 1-2 minutes after 4-5 minutes kneading, help making faster to get the right consistency of the dough.

    Oscar, thanks for sharing these links – very interesting, and helpful to “by hand” kneaders everywhere. PJH

  48. Chel

    I have made this bread a few times with pretty good results. I am new to bread making. Today when I made it the dough looked good but didn’t rise much at all! I finally gave up after an hour and 15 minutes for the second rise since it hadn’t risen any more for a while and put it in the oven. It looks nice just short! I had have issues with sticky dough in the past but it always rose nicely…not sure what happened today. good news is I did order some new yeast so maybe that will make things more consistent in the future! I’ve been using store bought. I find the step by step bogs very helpful!

    Breads high in sugar and/or fat are slow to rise, and sometimes slower than others, if the flour/liquid ratio is at all weighted towards the flour side… could just be a combination of tiny, inadvertent alterations to the recipe that come together in a perfect storm. Don’t give up on this – try again, with new yeast, and hopefully things will turn out just fine. PJH

  49. kim9474

    Looking forward to trying this during the weekend. My husband is wanting some whole wheat buns, like hamburger buns. Would this recipe work for that, or is there a better one? He really wants 100% whole wheat. Your blog makes me feel as if I am almost in the kitchen with you.

    Kim, this should work fine for buns. I haven’t tried it that way, but it’s got sufficient fat in it to remain soft, and since it slices well as bread, it should slice just as well as buns. Go for it! 🙂 PJH

  50. joanneblaine

    I’ve been intimated by making bread since my first (and last) failed attempt many years ago. Your pictorial instructions gave me the courage the try again, and I have to say, I couldn’t believe how simple it was! I made two loaves this weekend! I will be baking it again today, using the shower caps I went out to buy from the dollar store (thanks for the suggestion) to cover the dough during the 2nd rise. I once wrapped the dough (before the second rise) too tight, and my (oppressed) dough spread to the sides instead of upward (yikes)!. Still came out great (though it wouldn’t have won any beauty contests)! Thanks so much for the recipe! It will become one of our staples!

    Excellent, JOanne – congratulations on your success! Glad we could help – PJH

  51. Deb

    I love KAF whole grain baking book! I have a question about using the whole wheat sandwich bread recipe. I use a 600 watt KitchenAid mixer to mix and knead my dough. My dough looks great, not overly sticky, but after 4-5 minutes of kneading the dough becomes very moist, sticks to the bottom of bowl. I seems to bake up alright. I usually substitute 1 cup or a little more all purpose flour for some of the whole wheat. I also add 1/2 teaspoon diastalic malt powder and 2 teaspoons gluten. An ideas as to what is happening?

    Deb, I’d cut the diastatic malt back to 1/4 teaspoon; you don’t really need 1/2 teaspoon for a single loaf. And realize that it’s OK for the dough to become sticky as it kneads; it’s all part of the process of the liquid being absorbed fully. It doesn’t have to clear the sides of the bowl; so long as you’re happy with the finished loaf, it’s all good. PJH

  52. Tracey

    I am a complete novice when it comes to yeast and bread. I have read all the other comments and had no idea that you could over-rise your loaf. I’ve done the recipe twice and both times, the bread was very heavy and dense. I want to tweak the rise times but I am worried about letting the dough rise too long. How long is too long for the first and second rises?

    Over-proofing is most fatal during the second rise. If the dough has risen too long, it may collapse in the oven resulting in a dense loaf. Rising times vary significantly depending on the temperature of the dough and room. It’s best to watch your dough closely and test it for oven-readiness. If you poke your shaped dough with a finger and it leaves an indent, the dough is ready. If the indent springs back fairly quickly, the dough needs more time. Feel free to give us a call at 802-649-3717 while you’re baking for questions! kelsey@KAF

  53. Vandana

    Thank you for this recipe. I made it today by following the recipe making the dough in my Zo and then baking in the oven. Came out very well. I am in the quest for a perfect sustainable whole wheat recipe (simple ingredients) like this one, to make regularly in my ABM (Zo) that I have recently invested in. I have been okay with getting the bread to rise and all, but the bottom crust is always tough (unlike the oven baked one). Am I doing something wrong with my Zo? Should I be taking the bread out earlier? Any suggestions welcome.

    Bread Machines heat up differently. This explains the differences between machine baked and oven baked loaves. For that thin bottom crust, you’ll really need to use your oven. Frank @ KAF.

  54. Des

    My load was small and dense and heavy!!! pls help!!!!!!!!!

    Des, please call our Baker’s Hotline – 802-649-3717. They can talk you through the recipe to find out what might have gone wrong… PJH

    1. KAREN


    2. The Baker's Hotline

      It sounds like there may be a recipe measurement issue if your bread is not rising properly. Please call our Baker’s Hotline and we will be happy to help! Jon!@KAF 855 371 2253

  55. Eunika

    I use an 11-cup Cuisinart to mix my dough. I have been making white bread for years and was very apprehensive about baking whole wheat. The recipe was easy and the instructions were easy to follow, as well. I made the loaf and it rose but not nearly as high as yours. Can you help me adapt the recipe to using my food processor.

    If you’re using the dough blade on your food processor, then it shouldn’t be an issue; knead as the manufacturer directs, maybe 90 seconds or so? I wouldn’t recommend using the metal blade to knead, as it cuts the gluten, AND the bran – making the gluten-slashing bran particles even sharper and more dispersed than they already are. Perhaps the lack of rise wasn’t due to your food processor (if you used the dough blade), but rather the yeast. Did you use instant yeast? You may need to extend rising times, too; not everyone’s kitchen has the same degree of “yeast-friendliness.” If you’d like to discuss this further, please call our hotline: 802-649-3717. They can talk you through the process. PJH

  56. kris

    I couldn’t wait to bake this bread after reading all the comments! It just looks SO amazing. However, I baked the bread twice and both loaves came out extremely dense. The first time I used a bread machine and the dough looked extremely dry and didn’t come out well at all. The second time I followed the blog instructions and mixed it in a stand mixer. When I first mixed everything together, it came out extremely dry. And by the time I was done kneading, it was pretty tough. It rose a little, but the finished product was a dry dense loaf. I don’t know what I’m doing wrong…I hope I can make this bread someday…

    I am sorry to hear that you had trouble with the recipe. I think you may have had too much flour in your dough. Please give us a call on the baker’s hotline so that we may further assist you with this. ~Amy @KAF

  57. philawriter

    I wish I had read through the comments *before* I baked this loaf! I just pulled it out of the oven and it shrunk a little while cooking and doesn’t have the nice dome it had before I baked it. what I did wrong:
    1. I poured cold milk into the warm water–without heating the milk first. perhaps a protease problem?
    2. I’m pretty sure my pan is 9×5, too big for this recipe.
    3. maybe I have an “over rise” problem?
    at any rate, the recipe was easy and the bread smells delicious. KAF recipes rarely disappoint so I have confidence it will still be good. Next time though…I’ll read all these useful comments and the responses from KAF.
    thanks for the recipe!

    Kristen, there’s not much agreement on whether protease is actually a problem; I think the loaf was a bit over-risen. When it hit the oven heat, it rose even more, then suffered a bit of a collapse, as the gluten simply wouldn’t stretch that far. Also, the size of the pan may have contributed to the “not so nice” shape. Anyway – I have every confidence that next time will be better! Thanks for sharing your experience here. PJH

  58. Vicki

    I have a Bosch mixer, and would like to adjust this recipe for 6 loaves. Could you please help me with the proportions? Thanks.
    Sorry Vicki, that’s one of the few services that we don’t offer here on the hotline. We apologize for any inconvenience. ~ MaryJane

  59. Molly

    I have tried this recipe twice as written, and both tunes the bread looks lovely, but when I try to slice it the bread just crumbles and useless for sandwiches. Any idea what could be going wrong? I was thinking maybe I need to knead it more??

    I think you might simply be using too much flour, Molly. Try letting the dough rest for 30 minutes BEFORE kneading; this helps the flour absorb the liquid, making it less sticky, which means you’ll be less prone to add extra flour. And then, let it stay on the sticky side as you knead- instead of using flour to knead (if you’re kneading by hand), use non-stick vegetable oil spray or olive oil. Be sure to let it rise long enough, too; you could actually deflate after the first rise, and let it rise again before shaping; as bread rises, its gluten continues to develop. Finally, call our baking hotline, if you’d like to discuss this in real time – 802-649-3717. Good luck – PJH

  60. "vanessa Natalia"

    Tried this recipe using regular Wheat flour not your brand as it’s not available in my country-maybe there’s an oppurtunity for you there! Instead of vegetable oil I substituted with olive oil and added a handful of walnuts,sultanas,gogi berries and linseed meal.It tasted fabulous served with butter,honey and black sea salt!Only problem is,my loaf did not rise as it should have.Was this due to my additions,weather conditions in the Caribbean or simply because of the flour?

    Probably a combination, Vanessa. Four different add-ins will depress the rise, as will a poorer-quality whole wheat flour, which I assume you had to use. You might try adding more yeast, and/or vital wheat gluten, if you can get it. Or spring for some of our white whole wheat flour; you’ll be amazed at the difference top-quality flour can make in our bread. Good luck! PJH

  61. kerry

    Hi. omg, i feel like a true baker. I just took the bread out of the oven not only does it smell great it also looks wonderful….. I can not wait for it to cool and enjoy! Thankyou.

  62. Question

    This is my 1st bread baking. I copied this recipe last night, baked it thus morning. my bread turned out a little doughie and very heavy. What did I do wrong?
    Does replacing water for 2%milk stuff things up?
    Thank you.
    HI there,
    Because this is your first time, I’d say give the baker’s hotline a call. There are lots of little things they can ask and tell you about to help ensure success. 1-800-827-6836, they will be very happy to help. ~ MaryJane

  63. K Meyer

    I just made this recipe and am very pleased with the results! However, the one instruction I can never follow is to let it cool completely before slicing–I slice and eat it as soon as it comes out of the oven. What is the advantage to letting it cool completely? I never have the self-control to do so, but I would like to know what I’m missing out on. 🙂 Thanks for a great product and recipe!

  64. Kathy

    I plan to try this recipe today. I’ve tried others, but never seem to get the rise that I want, but this site has given some great and very detailed instructions that have helped me understand where I was going wrong.

    Is it possible to add a 12-grain cereal to this mix? Do I need to do anything differently (i.e. add less flour, or more water)?

    I suggest making the recipe as written before attempting a substitution, just so you have a good idea of how the original recipe performs.

    Replacing flour with a whole grain mix will make the resulting loaf denser, and possibly more coarsely textured. it would be an experiment. I suggest no more than a 25% substitution. Frank @ KAF.

  65. spooky1831

    Can you tell me the shelf life of the bakers milk if it hasn’t been opened, there isnt’t any date on the bag?

    This will be good for 1 year. Frank @ KAF.

  66. Maha

    I tried to bake whole wheat bread without adding sugar,I only add 1/2 teaspoon to 3 cup wheat flour & it turn out not that good.
    I also add beans flour.
    I want to try this recipe can you please help me with perfect ratio to add beans flour.

    Please give our bakers a call on the Hotline. They’ll be able to assist you adapt the recipe to your requirements, 800-827-6836. Frank @ KAF.

  67. Maha

    But I living outside the United States,if there any other way to help me..

    Yes, Maha, go to our recipe page, and click on the “chat with a baker” link, next to the picture of the telephone on the left hand side of the page; you can have an email chat with one of our bakers. PJH

  68. katpauz

    I have used KA whole wheat for years, but am giving homeground spelt a whirl. I know spelt has less gluten than whole wheat, but I also see where it can be used in place of whole wheat. How do you think it would work with this recipe (or would it?). Should I let it sit a little bit before the 7min kneading as the spelt appears to take longer to soak up liquid?

    Thanks so much!

    It’s not so much a difference in amount gluten between spelt and whole wheat (spelt is actually a higher protein flour, though not by much), but how that gluten acts. Spelt’s gluten tends to be fragile; if you make a free-standing bread with whole wheat, and one with spelt, the one with spelt will tend to spread out, rather than rise up. Letting the dough rest before kneading is always a good idea; as you said, it gives the flour a chance to absorb the liquid. However, spelt, being fragile, also releases liquid more readily; so handle the dough gently all along the way. I think your best bet is to make this recipe as written (including the rest before kneading, as you suggest), and see what happens as you go along; you may or may not need to add a bit more flour. Your loaf won’t rise as high, but it’ll have great flavor. One thing to try sometime: a braided bread. Spelt flour tends to make lovely braided loaves, as the braided structure helps support the fragile dough. Enjoy – PJH

  69. Mary Beth

    I’m a novice bread baker. Does it make a difference if the measuring cup or bowl that the bread rises in is acrylic or glass? Thanks!
    Either of those materials should be fine for the dough. ~Amy

  70. Michelle

    Hi, I just wanted to write to tell you how much I LOVE this bread. It is my favorite, go-to wheat bread recipe. The other day my 8 year old son wanted to try making a loaf himself, and with only a little guidance from me (explaining the recipe to him), he did it! My whole family is in love with this recipe. 🙂

    Here is a blog post I wrote about this recipe, plus I also added links to my posts on a bread-making tutorial (of course using this recipe), and a bread slicing how-to!

    I really enjoyed your blog, Michelle, and your son looks so happy holding the bread in the photo. What a wonderful craft to be sharing with your child! Thank you for sharing with us. ~Amy

  71. Becca

    I have been trying hard to get this bread to rise well. I have watched the temp of the water, tried different rise times so that it doesn’t rise too long and then fall, tried different yeasts, making sure there isn’t any draft, etc. and it doesn’t seem to rise as high as this blog/recipe. I did finally use SAF-instant yeast and this time it had a better rise, but still not like this blog. The only other thing that I question is my bread pan is a 9×5 instead of and 8.5 x 4.5. Could this slight difference possibly be the problem?

    Yes, Becca, the pan might be exactly the problem. Surprisingly, a 9″ x 5″ pan is 30% larger than an 8 1/2″ x 4 1/2″ pan, and makes a very noticeable difference in the shape of the bread, producing a much flatter loaf. There’s no need to buy a smaller pan if you’re satisfied with the texture of the bread, unless you’re really longing for the classic domed shape – in which case I think you need a smaller pan. Hope this helps – PJH

  72. chrissie

    Can I decrease the amount of oil in the bread? Or leave it out entirely? I don’t mind using a little but the amount of calories and fat in 1/4 cup adds significantly to the amount in bread. I realize bread is calorie rich regardless but every little bit helps!

    Removing the oil entirely will toughen the texture and shorten the shelf life. Try replacing it with the same amount using a 50:50 blend of Oil:Applesauce. Frank @ KAF.

  73. Robert Dunn

    Great recipe!!! The honey gives it a very mild and soft taste however I was wondering if there was a way to make the honey taste even more pronounced (like add a bit more honey and reduce the water quantity accordingly?)

    Other than that this recipe is great and turned out marvelous! I can’t stop eating this bread!
    You could try that. But, like using maple syrup as a sweetener in baked goods, the flavor is not very pronounced. What about using a melted butter and honey glaze on top of the bread once it comes out of the oven? You could even slash the loaf straight down the center before it is baked. Then maybe the glaze will seep in too! Apply glaze when it is still warm. Elisabeth

  74. Bob

    Great recipe I love it. However people have told me they still taste a little bit of yeast in the bread. Is this normal? O use a meatloaf pan that is smaller than a normal bread pan because I do not (yet) have one. Could this be why the bread tastes like yeast or am I adding too much? (I add an entire packet of Fleischmanns active dry yeast).

    Bob, could be you’re letting the bread rise in a spot that’s too warm, and the yeast is simply over-producing. Try rising in a cooler place next time, see if that helps. For more information (or a dialogue), call our baker’s hotline, OK? 802-649-3717. Good luck – and don’t give up, yeast bread is a wonderful thing to pursue. PJH

  75. Maryv1123

    My dough rose the first time but not after i put it in the pan. My yeast was a month past expiration. Do you think this caused it to not rise ?

    This is a good question to chat through with our bakers – we’ll problem solve with you and ask questions like – What type of yeast? How long was the rise time? Where was the dough/or shaped product rising? Call us at 800-827-6836 and we’ll solve this dilemma together! Irene @ KAF

  76. Colleen8796

    Made this today with KAF White Whole Wheat Flour. Smelled delicious while baking, but the dough never rose very high in the second rise. The only thing I can think of is that I didn’t knead it long enough. Any suggestions? I have had good luck with your basic white bread recipe and was looking for an easy whole wheat recipe. Love KAF products and recipes!

    You may have used too much flour, Colleen. The best way to measure flour is by weighing; whole wheat flour weighs 4 ounces per cup. If you don’t have a scale, be sure you measure using the sprinkle and sweep method. Contrary to what seems reasonable, kneading whole wheat bread for too long is actual bad for it, as the sharp bran particles cut the forming gluten. Better to knead less and let rise more. Please call our baker’s hotline, 802-649-3717, if you’d like to discuss this with one of our bakers in person, OK? PJH

  77. gwenholmgren

    I made this and it turned out fabulous; just like the picture. Slices great and tastes great! I also recently made the Oatmeal Sandwich bread from the recipe on the KAF bread flour bag. I’d like to know how to add oatmeal to this 100% whole wheat recipe. Do I subtract 3 oz of flour if I add 3 oz of oatmeal?

    That should be fine to do, just make sure that you grind your oatmeal or use an oat flour!-Jon

  78. gwenholmgren

    If I want to add oatmeal in this recipe whole, not ground, the same way the Oatmeal Sandwich bread does, do I need to adjust the flour or the liquid, or just add it in?

    I’m hazarding an educated guess here, Gwen, so no guarantees; but I’d substitute 3/4 cup oats for 1/2 cup of the whole wheat flour. Start with the lesser amount of liquid; and let the dough rest for 20 minutes before kneading, to give the oats a chance to soften and absorb the liquid. Good luck – PJH

  79. Deepali Jain

    This is my first time here & first attempt at bread baking. I really like this recipe however I’m a bit confused about the amount of yeast used. I read that 3-4 cups of flour takes 1 tsp of instant yeast, but this recipe uses 2 1/2 tsps of instant yeast. Is the amount correct or is it an error? I’m sorry to be asking this question. I am planning to bake this bread tomorrow.

    Never be sorry for asking questions! That’s how you learn. I’m not sure where you read about 1 teaspoon of yeast being appropriate for 3 to 4 cups of flour; yeast can actually be increased or decreased as desired to hasten or slow the rising process. The amount of yeast is correct as written for this recipe, producing rising times that are neither too fast, nor too slow. Good luck, and if you run into any difficulties, please call our baker’s hotline: 800-827-6836. Enjoy – PJH

  80. HHB

    Made the KA recipe on this website once..came out like a brick. did not rise enough. 2nd time came across a video on breadtopia.com that was a KA version still the same results. The first rise did not rise double took 2.5 hrs. Used rapid rise instant yeast. Does that make a difference? The guy on the video did not kneed his dough a lot and used white wheat flour. I used KA 100% whole wheat flour. I’ve read that using all wheat flour you don’t get a great rise? Is that true? I want this bread to look like the picture. Should I’ve kneed the dough more. HELP!

    To be brief, rapid rise yeast is great for doughs with a single rise. If you follow traditional recipes, an instant or an active dry yeast would be better (be sure to dissolve the active dry yeast with some of the water in the recipe before adding to the dough). Finally, bread doughs will occasionally require more liquid than the recipe states depending on the weather: adding 2-3 Tbs will often do the trick. Finally, overproofing (letting the dough rise too long before it goes into the oven) can result in a flat, dense loaf. Still, it sounds like there might be some measuring troubleshooting and ingredient advice to discuss at greater length than on the blog! We would be glad to discuss all of these questions either on the Bakers Hotline (1-855-371-2253) OR on Bakers Chat (http://www.kingarthurflour.com/contact/) Kim@KAF

  81. maite

    Hi!, i love this recipe, although i have a little problem with it… and also with other 100% whole grain recipes… My breads taste fantastic, but they are a little bit heavy (i mean, no that fluffy) and it’s a little difficult to cut a slice without breaking it. We need to cut big slices to have entire ones. They seem as if they where not completely unified, you understand?
    I think maybe the reason could be that I usually add a couple of tablespoons of flour to the dough, cause i find it very sticky and difficult to knead like that.
    I have just read the comment below mine and i think i’ll try to let the dough rest 20 minutes before start kneading it.

    Do you think there could be some other reason for it?

    I wanted to ask, also, what difference makes the amount of oil in bread recipes (2 Tbsp to 1/4 cup, for example)

    It definitely sounds like you may be adding too much flour to the recipe. Try the resting, and then be very careful not to add additional flour during kneading. Wetter is better for whole grain dough.
    For the oils, fats act as flavor and as tenderizers. A little goes a long way, so try not to add more than the recipe calls for. ~ MaryJane

  82. angelbernahl@gmail.com


    The picture I have linked to is the end result of following this recipe to a T. The bread was just about glued to the pan. Running a knife along the edge didnt work. I had to about cut it out of the pan which resulted in the bottom coming off since it too was stuck.

    Havent tasted it yet but based on these results Id never make it again.

    I am sorry to hear you had trouble with this recipe! It looks like the bread stuck quite badly to your pan, did you make sure to grease it before placing your dough inside?-Jon

    No-knead doughs, because of their moisture content, do tend to stick in the pan more than loaves made with a drier dough. If your oven wasn’t hot enough, or your pan wasn’t REALLY well greased, this can happen. You might try, if you want to make the recipe again, cutting a sheet of parchment that you can use in the pan like a sling; it will cover the bottom, and come up both sides. Leave a little overhang; clip the overhang to the pan using binder clips. When the bread is done, loosen the ends, and use the parchment to lift the loaf out. Good luck – PJH

    1. Linda

      I’m curious, why do you reference no knead bread? I wasn’t sure how that applied to this recipe… I made the bread today, and interestingly the same thing happened to me. The dough rose beautifully in the pan, baked beautifully…though there were a lot of air pockets under the crust, which was a bit frustrating, and which I have no idea as to why that happens? Anyway I had to run my spatula all around and under and I was able to get them out, but they were super soft. The last time I made the bread I pretty much did the same thing but
      that wasn’t a problem .so had no idea why this
      happened this time. Pans were well oiled.

    2. PJ Hamel, post author

      Linda, I’m sorry, I can’t find the reference to no-knead bread you’re referring to. Could you clarify where it is? As for the air pocket under the top crust – this can sometimes happen if there was either too much flour or too much oil on your work surface when you were shaping the loaf. Both flour and oil can form a barrier within the dough, causing one part to rise more quickly than the other. Another culprit might be under-rising on your second rise, the one in the pan; make sure the bread has crowned 1″ over the rim before baking. Good luck next time – hope these tips help. PJH

    3. Margaret

      PJ – Linda was referring to your reference to no-knead bread in your reply to her comment. “No-knead doughs, because of their moisture content, do tend to stick in the pan more than loaves made with a drier dough…”

  83. Brad

    I really like this recipe. It’s soft, rises well, tastes good, and is whole wheat. I’ve been using the stretch and fold method instead of hand kneading as this dough is very sticky and I don’t have a stand mixer or food processor. I do three stretch and folds on a greased counter (well everything is actually) each followed by 45 min of rest in a covered bowl prior to forming the loaf. It seems to work just fine. I’ve been having one problem though. The dough never really becomes especially elastic. It just seems to get tough and tears easily. Every time I form a loaf no matter what method I use, the top of the loaf always tears leaving a rather ugly loaf. I don’t know if I am conditioning the dough too much or if I need to do another stretch and fold, knead by hand, or what. Any help would be appreciated.
    It sounds like a case of aggressive kneading. Try to be a little more gentle with the dough and remember that bits of bran and germ in the flour are going to cut your gluten strands shorter, so that will effect the elasticity of the dough. MJ

  84. Shikha Jhunjhunwala Jalan

    I am unable to find nonfat or even skimmed milk power in my area to make this classic whole wheat bread.
    Kindly suggest a substitute.


    1. Susan Reid

      The simplest thing to do in that case is just use milk instead of water; no other substitution needed. Susan

  85. Shikha jhunJhunWala jalan

    Dear Susan
    Thank you for ur prompt reply.
    Another question is that I have found a packet of active dry yeast with contains 25g(0.88oz).
    According to the recipe a packet of such yeast might become tooo much.
    Could u tell me the exact qty of active dry yeast to be used in teaspoon measurement.
    Thanks again

    One .25 ounce packet of yeast = 2 1/4 teaspoons. Happy Baking! Irene@KAF

  86. Dhebard

    Trying this recipe for the second time in two days. The first loaf didn’t rise much but baked up well and taste wonderful. After baking it, I noticed in the recipe where it says to dissolve the yeast in some of the water, which I did not do. So for this second loaf, I have “proofed” the yeast in the water before mixing. So far everything looks better, loaf is on second rise. Can’t wait to see if I get a good rise this time.

    1. Dhebard

      2nd loaf did rise a bit more and the crumb was not as dense as the first loaf. I didn’t get the rise I wanted though and know I realize that I am baking in a 9×5 pan instead of the 8.5 x 4.5 stated in the recipe…

    2. The Baker's Hotline

      You’ll still get a good domed shape using the 9 X 5 pan, but using the smaller pan you’ll get the most picture perfect loaf shape! Happy Baking – Irene@KAF

  87. Jackie

    So I’ve tried this recipe twice now. First time I think I let it rise too long because it collapsed while cooling, and had huge air pocket. I was very careful about rising times the second time, but after cooling and slicing I found the loaf was a bit doughy/soft at the bottom. It also doesn’t slice so well. When I took it out the oven the temp was above 205F, so not sure where I went wrong. I did use some flour during the kneading, but the dough was still quite sticky (more so than the first time) so didn’t think I went overboard. Other than the soft base, the bread taste and look great. Really light. Any advice?

    1. The Baker's Hotline

      I would suggest to give our Baker’s Hotline a call so we can troubleshoot your bread troubles over the phone! Jon@KAF 855 371 2253

  88. Anna

    I tried making this recipe today and got a brick. I forgot that whole wheat flour takes longer to rise. So I’ll try it again next week.

    My bread machine can only handle 2 cups of flour at a time so I tried cutting the recipe in half. I started with 1 1/2 and 1/4 cups of whole wheat flour and it was very liquidy. I added another 1/2 cup because it was so wet. I also used molasses as the sweetener. Next time I’ll try it in my mother’s bread machine as originally written. Her machine can handle up to four cups of flour. It’s a very pleasant smell as its baking.

    1. PJ Hamel, post author

      Anna, sorry this has been a bumpy road for you. I hope that trying the recipe in your mom’s machine does the trick. Good luck – amnd remember, our bakers’ hotline folks are always ready to help, 855-371-BAKE (2253). PJH

    2. Anna

      I made another loaf this week. I followed the directions carefully and used my mother’s bread machine. I also used Honey this time instead of molasses. I let it rise for an hour and the baked it for 35 minutes. It was perfect. I will definately use this recipe again.

    3. PJ Hamel, post author

      Anna, so glad to hear you had a good experience with this bread. 100% whole wheat bread can be a challenge, but it sounds like you nailed it. Good show! 🙂 PJH

  89. Sue

    I like whole-wheat bread that’s not at all sweet. How little sweetener can I get away with and still have it come out well?

  90. Anne Bennett

    How would I scale this so I could make a 10×5 loaf? We can really go through the bread in my house so it’s nice to make larger loaf!

    1. The Baker's Hotline

      Your loaf would be approximately 1/3 bigger. Please increase your loaf by multiplying each ingredient by 4/3. ~Jaydl@KAF

  91. Bernadette

    Just used up the last of the homemade sandwich rolls today for lunch so it’s time to make bread or rolls for the next few days. Will have to use the white whole wheat flour since I don’t have the other but now my dilemma is which bread do I make first…this one or the Pumpernickle Boule. I wish all my decisions were this tough.

    1. The Baker's Hotline

      Low speed, 5 to 6 minutes – until the dough gathers from the side of the bowl and there’s still some sticky dough under the dough hook. Happy Mixing! Irene@KAF

    1. The Baker's Hotline

      The weight conversion can actually be found on the recipe page, it will have the weight amounts in both ounces and grams! Jon@KAF

  92. Richard

    I prefer to bake all my bread in a 13-inch Pullman (usually with the cover on). Can this recipe be scaled up with successful results?

    1. Amy Trage

      Please compare the recipes that you would like to use to the recipes we have posted for this size pan and adjust the ratios accordingly. The yeast and salt amounts should stay the same. Here is a recipe with adjustment recommendations in the baker’s tips. ~Amy

  93. ann

    Will definitely try this! I’ve been hooked on KAF and bread baking since I attended your travelling baking demo in the fall. Quick question: if you are using regular yeast instead of instant what is the measure? It says one packet but I’ve found my supermarket carries Red Star in the bulk section so I’m buying it that way. Also, after you dissolve it in the water do you need to wait any length of time or just dump it in? Thanks for your awesomeness, KAF!

    1. MaryJane Robbins

      Hi Ann,
      The general rule of thumb is to use the same amount of active dry as instant. In bulk that’s 2 1/4 teaspoon per packet. Add it to the water, stir and let sit for about 10-15 minutes before proceeding with the rest of the the recipe. Enjoy! ~ MJ

  94. Arlene Ross

    Hi……I’m in Canada, so can’t get KAF. I have a grain mill, so will freshly ground hard wheat work just as well for this recipe ?

    Love love love this site……I would be ordering lots if it was feasible to ship to Canada.

    Thanks !

    1. The Baker's Hotline

      Arlene, we do ship to Canada. If you do use freshly ground flour, you may find your dough ferments at a slightly different rate than ours. Doubtless, the flavor of your bread will be wonderful.~Jaydl@KAF

    1. The Baker's Hotline

      Anne – If you are new to baking Gluten Free, we really recommend not trying to convert a wheat recipe to GF. Instead, use a GF recipe that has been tested so best results. We have one called Gluten Free Whole Grain Bread on our site. Take a peek! Elisabeth@KAF

    1. Susan Reid

      Hi, Adair. Hydration is going to be more critical than ever at altitude. Definitely start with 1 1/4 cups of water; depending on weather conditions you may want another 2 tablespoons. Cut the yeast to 2 teaspoons. Let the first rise get going for about 20 minutes on the counter, covered, then put the dough in the refrigerator for an hour to slow it down.
      After the first rise, form your loaf and put it in the pan; you can either let the second rise happen in the frige or just watch it like a hawk; it’s going to go up quickly.
      Use 375°F for your oven temperature, and test if for doneness at 30 minutes. Good luck, and let us know how it goes! Susan Reid

  95. Ann Wexler

    What role does the milk powder play exactly? Why is it your first choice over liquid milk? I read about it being more “tender” but why — additional fat or protein from milk, for example? Sorry if you’ve answered already. I can’t wait to try this, would like to try as is before tweaking, but will have to get that milk powder first!

    Thanks for a great site.

    1. PJ Hamel, post author

      Ann, in the past we’ve found that milk powder produces a better rise than liquid milk; and bread will be more tender due to any fat in the milk, as well as more tasty due to lactose, which tends to enhance its other flavors a bit. Does this help? PJH

  96. Joanne

    I successfully make a lot of no-knead rustic breads but this is my first attempt at sandwich bread (and my first time using a KitchenAid mixer to knead it). I have tried this recipe 4 times and have yet to get it to rise properly (too wet, too dry, possibly old yeast, etc.). By the 4th time I thought I had it right but it still didn’t rise properly. I just realized my loaf plan is for a 2 lb loaf ( I knew it was bigger but didn’t realize it was THAT much bigger). Do you think the considerably larger plan is my problem? If so, should I double the recipe? Get a new pan that is a standard size? Thanks for your advice. ~ joanne

    1. MaryJane Robbins

      Having the right sized pan for a recipe makes a world of difference in the outcome. If you want to make sandwich breads part of your bakers bag of tricks, it would be best to invest in the pan. ~ MJ

    2. Amy Trage

      Hi Joanne, let us know exactly which recipe you are using and what size loaf pan it calls for and we’d be happy to help you out! ~Amy

  97. Mary from Virginia

    The addition of KAF’s wonderful Whole Grain Bread Improver made this dough sturdy enough to rise well (an inch and a half above the rim) in a 9×5 loaf pan. Because my pan is dark, I lowered the baking heat to 335 degrees. The bread is moist and tasty, not crumbly or too dense. I just followed the directions on the bag of the Bread Improver and it made a great loaf. I’m surprised the recipe doesn’t mention this ingredient as an option, because it really works well.

    1. PJ Hamel, post author

      Mary, you’re right, whole grain bread improver does work well; for this particular recipe, we wanted to keep it very accessible to as many people as possible. And since that ingredient isn’t available at the grocery store, we decided to leave it out. But thanks so much for adding your comment here – I definitely second your suggestion! PJH

    2. David Bishop

      I have never heard of Whole Grain Bread Improver. What is it, exactly? Is it different than gluten? Thanks.

    3. The Baker's Hotline

      This regards apple pie: completely make the pie including baking it. After it is cooled, I wrap it in plastic wrap and then foil and freeze it. When we want to eat it I take it out of the freezer, unwrap it and place (no thawing required) in a preheated 375 degree oven for 35-40 minutes. It’s just as good as fresh baked.

    4. The Baker's Hotline

      Whole Grain Bread Improver is a product you can add to your whole grain doughs to give them rise higher and have a better overall texture. It is a blend of vital wheat gluten (for strength in the structure of the bread), deactivated yeast (for flavor), soy flour (to help retain moistness in the bread), and ascorbic acid (ensuring a high rise). We hope you give it a try and experience the difference in your whole grain breads! Kye@KAF

  98. Priscilla Basilio

    I was wondering, what type of salt do you typically use for this bread, or baking in general? I tend to cook with kosher and bake with regular salt.
    Also, if I have both whole wheat flour and white whole wheat flour, could I use half and half? Or should I just stick with one kind?
    Thank you!

    1. The Baker's Hotline

      Generally all of our recipes use table salt unless stated otherwise!Also,both of those flours bake in exactly the same way for breads, so feel free to mix them as you like. Jon@KAF

  99. Mary from Virginia

    I have made this several times and it is always perfect. I use KAF Whole Grain Bread Improver, a miracle ingredient in my view, as the package directs. I use olive oil, honey, and the OJ option. I sometimes use all white whole wheat flour and sometimes use 1.5 cups of spelt for an equal part of the www. All delicious. Because of the bread improver, I am able to use a 9×5 pan. It isn’t huge, but is a good size for sandwiches. Lovely.

  100. benjamin35

    So if I wanted to do 2 loaves, should I make 2 batches or can I double this recipe? If I double, do I double everything including the yeast? I know that when doubling a recipe you do not always have to double the yeast, so how much should I use? (I want to make two loaves because the family will devour this in a couple of days and I like to have the bread on hand all week.

    1. Susan Reid

      Ben, doubling is fine, and yes, it’s okay to double the yeast; if you use half a teaspoon less than double the amount the dough will go a little more slowly. It’s really up to you. Susan

  101. Melissa

    I was excited to find this recipe since it makes one loaf and is 100% whole wheat. I have my dough rise in the oven with the light on and a little heat before it goes in. All went pretty well and I had hopes when it rose about 1″ above the pan, except it started to deflate when I moved it to the microwave to heat up the oven. The flavor is still good. This problem has been plaguing me with many recipes, we keep our house relatively cold and the oven is the warmest spot to rise.

    I loved all of the comments and responses, they helped a lot.

    1. BillieV

      Actually, I find that a slower cooler rise gives a better slicing bread. Dough will even rise (slowly) in a refrigerator. Letting it rise quickly in a warm oven tends to make large gas bubbles which will cause the bread to deflate and flatten if moved around too much.

  102. Taylor S

    I made this recipe this afternoon and need some help! I followed the recipe exactly as instructed, and the loaf looked beautiful before baking, but once I put it in the oven the center collapsed well below the top of the pan. Does anyone know what I did wrong? I think I may have let it rise for too long during the second rise. Any suggestions? Please and thank you!!

    1. PJ Hamel, post author

      Exactly right, Taylor – you let it rise a bit too long. Since whole wheat bread doesn’t have as much gluten as white bread (gluten is the elastic protein network that allows bread dough to trap air and rise), it’s more prone to collapsing than white bread. Next time, let it rise about 3/4 of the way to where you think you want it to be, then put it into the preheated oven. I think you’ll be pleased with the results. Good luck- PJH

  103. Dawn

    I made this bread the last two weekends and it doesn’t rise like it should. I end up with a dense dry bread. I have followed the directions exactly. What do you think I’m doing wrong?

    1. The Baker's Hotline

      Hard to say, Dawn. I have found this usually happens if your dough is too dry or stiff. This can be caused by simply adding too much flour during kneading, incorrectly measuring flour or not taking into account water variations for doughs. I would suggest to give out Baker’s Hotline a call, we can help troubleshoot a bit better over the phone. Jon@KAF 855 371 2253

  104. The Ricker

    My daughter has severe food allergies to dairy…I’m not talking about hives or the like. I’m talking anaphylactic shock. As such, using any form of dairy is out.

    I’m a newbie at baking bread. The three loaves I’ve done thus far were decent (oddly enough the first one was the best). Can you or anyone provide some tips for making this bread without the milk powder?

    1. The Baker's Hotline

      I would suggest to replace the milk powder with an equal amount of powdered soy milk or all purpose flour. If she can have alternative milks, almond or coconut will work well as a replacement for half of the water to provide tenderness. Jon@KAF

    2. graveslynn

      Have you tried goat milk? I have seen some studies that say it causes less problems than cow’s milk.

    3. The Baker's Hotline

      I don’t know that we have. If it is working for you then by all means keep it up! Elisabeth@KAF

  105. Jenny

    I made this over the weekend and the taste was great but was dense, so not good for sandwiches but great for toast. I only had a 9-1/4″x5-1/4″ loaf pan. Could that be the problem or did I over knead it with the dough hook in my kitchen aid mixer? I also used the 1 cup suggestion of water since I live in Houston – home of humidity! Maybe I’ll add a tad more water since the dough wasn’t sticky at all. Help!

    1. The Baker's Hotline

      Please do use enough water to make a soft dough. A softer dough will bake into a lighter bread.~Jaydl@KAF

    1. PJ Hamel, post author

      Isae, a rule of thumb for substituting milk for water is that you use a bit more milk than water, due to the presence of some solids in milk. At this time of year, when your flour is probably a bit dry, I’d use 1 1/8 cups milk, adding another tablespoon or two if the dough seems dry or stiff. Good luck – PJH

  106. Irish Bread: Need Some tips

    Hi: I tried your Irish bread mix. In fact I bought three boxes as they were on sale. Just made one. Followed exactly (couldn’t have been easier, just needed to add buttermilk.) It looks nice (beautiful golden brown, rose to just the right height) but it doesn’t taste like Irish bread my Mom or mother-in-law made in the past. (Both are long past baking days. Both were from Ireland.) The real Irish bread that I am familiar with was slightly sweeter; lighter color inside the loaf. Any ideas for what I can do to get the mix to be what I want it to be?

  107. Michael

    I can’t wait to try this. I have baked bread a few times, with and without a bread machine. I found out by accident years ago that if you put the bread in a plastic bag while it is still quite warm, it will have a soft crust. If you want a crispier crust, just let the bread cool completely out of the pan and uncovered, or if you like somewhere in between, cover the loaf with a towel after it comes out of the pan.

    1. PJ Hamel, post author

      Thanks for the tips, Michael – your fellow bread bakers appreciate them! PJH

  108. Kalle

    I have been trying to master a really great, light whole wheat bread for some time. This recipe looks wonderful but I was wondering is there a way to still get a flavorful, light whole wheat bread without using milk? We have a dairy allergy in the family so I’ve been using water, but I’m wondering if this is to blame at all for the bread being a bit denser..

    1. The Baker's Hotline

      Absolutely! I would suggest to try a milk alternative such as almond or coconut milk. Also, make sure that your dough it quite sticky to the touch after mixing and try not to add too much flour to the dough as it is kneaded. Jon@KAF

  109. Sue Westbury

    Dear PJ; this is hands down the best tasting whole wheat bread I have ever made, although its not as pretty as yours! I live in the high desert of Arizona so I have to contend not only with the altitude (5200′), but very dry climate. I scrolled through the comments and found some hints for someone living at 7000′ and adapted those. In addition to the 1 1/4 cups water, I added another 2 Tbps., but the dough was still terribly hard for my KA to knead and the motor was getting very warm, so I had to keep stopping and starting to reposition the dough. I let it rise on the counter and kept an eye on it in case it rose too quickly, but it didn’t. In fact for both rises, I left it for the full 2 hours. I kept the baking temp at 350 and also used a thermometer to test for accuracy. After the first 25 minutes, I covered the loaf with foil and baked it for another 15 minutes. It smelled and tasted delicious, although extremely dense (actually, that’s the way I love my whole wheat bread), but not really sandwich material as it only rose to a max. height of 3 1/4″. Any tips as to what adjustments I might make for the next time? Although I will make this again and again, regardless!
    Thanks so much! Sue

    1. The Baker's Hotline

      You might try checking out our link on high-altitude baking for some extra tips on baking yeast breads. And in that link we share a hotline number for the Colorado State University Extension Resource Center. Their location makes them experts on high-altitude baking! Barb@KAF

  110. Shauna

    Amazing! This is the first loaf of yeast bread I have ever made (made it last night), and it came out very well. I have three kids at home, and everyone loved it. Only bad part is that it is already gone. I don’t think we will be buying bread anymore. I used olive oil (that is what I have), honey, and since I didn’t have dry milk, I replaced 1/4 cup of the water with whole milk that was first heated and then cooled (process, noted earlier, to prevent interference with the yeast). Not everbody in my house likes nuts and seeds in/on their bread, but for those of us who do, I will be trying that next. Oh, and wherever it said to grease something, I rubbed it with olive oil.

    1. The Baker's Hotline

      When one discovers how wonderful home baked bread really is…it can be both a blessing and a curse! How can we keep the supply coming! Bake a few loaves at one time and freeze! Gotta keep the family happy and healthy. Good luck and have fun discovering other recipe favorites! Elisabeth@KAF

  111. Amy

    I own a pullman loaf pan from william sonoma that is 13x4x4. Would this bread work in this pan? Or would I need to divide it up into batches so it won’t overflow?


  112. Heather

    Made and had similar issues as other commenters regarding very slow rise and short dense bread. BUT it tasted awesome! So, decided worth trying again. It’s a rainy humid day here and the AC has not been turned on yet – kitchen temp 78 degrees. I mixed all ingredients together then allowed to sit for approx. 15 minutes. I did the bowl scrape 1/2 way through the knead and then added a 1/2 TBSP additional flour. Dough looked spot on and rose beautifully! I didn’t want it to over rise in the pan so my loaf is a little shorter than I wanted but that’s my fault. Wondering now the best way to make multiple loaves. I typically have a freezer stocked with store bought WW bread but if I can stock it with homemade I’d be thrilled! I’d like advice on doubling recipe and whether baking than freezing or freezing than baking would be best. Thanks for all you do at KAF!

    1. The Baker's Hotline

      Thanks for following us here at King Arthur and I’m glad you were able to succeed in your home-made whole wheat bread pursuit. To double the recipe, you simply double the amount of each ingredient except you can still use just 1 pack or 2 1/2t of yeast for the full double batch. While you technically can freeze the dough at a certain stage, I would recommend doing a bake off of a few loaves at once, and double wrapping them after they are cooled to freeze them. When you want to thaw one out, leave it in the fridge overnight and then throw it in a 425°F oven for 5 minutes or so to freshen it up and then enjoy! Happy Baking! Jocelyn@KAF

  113. Jaya

    Just took out the bread from the oven. It smells great and am sure will taste great too. This is the first time whole wheat bread has looked like anything other than a brick! I also tried your country French bread and loved it! Plan to try several other recipes. Thank you!

  114. sushma

    I am new to baking. Could you please suggest temperature and duration setting for a conventional oven( i use a charcoal conventional oven). It would be of great help.

    1. PJ Hamel, post author

      Entirely depends on what you’re baking. Follow the instructions in each recipe, and you should be fine. PJH

  115. "Flusche Phillip A"

    I have been making essentially the recipe for years. I originally got it at magic mill bakery in Spokane, WA. It varies in that with my mixer you can do up to four loaves at time. Each loaf takes one cup of water. I do it fairly quickly without measuring.

    1. I heat the water I want up to about 120°, and put it in mixer bowl. One cup per loaf. The flour will cool the water in the next step. Warm water will activate yeast better than cold water. Proofing is a waste of time. I have done hundreds of batches and never had a failure. I store my yeast in freezer. I buy it in bulk in jars.

    2. Then add the same amount of flour. One cup water one cup of flour for one loaf or two and two or three and three etc. you can start with white flour and finish up with whole wheat or use 100% of either. While mixer is running add the yeast depending on amount of water. Also add some salt, about a tsp per cup of water.

    3. Now add oil. One fourth cup per cup of water. Then add honey or molasses or sugar – one fourth per cup of water. Do oil first as it will help prevent the honey from sticking to measuring cup.

    4 after the above are blended start adding more flour. No set amount. Just add a cup or so at a time and continue to mix. When it starts to come clean off the side of the mixing bowl stop adding. It will form one clump and split into one clump. Continue letting the machine run and kneading the bread for 6-7 minutes or longer. Be sure it splits. If it does not it is too wet so add more flour SLOWLY.

    5. Grease or oil a large bowl. Put the dough into the bowl and turn to coat. Let rise for about an hour. Take the dough and split in to even amounts. Grease the right number of bread pans. Take each loaf and roll into rectangle, then roll into a loaf and place in a 9 x 5 inch bread pan seam down.

    6. Let bread rise then when just about finished rising preheat the oven. Finish up as in this recipe. I freeze the extra loaves in bread bags or give them away. Mine don’t last long.

    I use a heavy duty Bosch mixer. Much better than Kitchen Aide for bread IMHO. Great dough kooks. Don’t use the wire whisks to mix. They will bend and break.

    1. Craig Nelson

      New to baking bread and I don’t understand the comment in #4 – “be sure it splits”. what does that mean?

  116. Jessie

    Do you bake this on the convection setting or just regular ‘bake’ setting? If you use convection, should I lower the temp?
    Thanks so much!

    1. PJ Hamel, post author

      Regular bake, Jessie. I’d follow any instructions that came with your oven for the convection setting; I’ve never tried it with this recipe, but if you can’t find the instructions, I’d say lowering the temperature 25° is a safe bet. Check it often towards the end of the baking time, so it doesn’t get over-baked. Good luck – PJH

    2. David Bishop


      I have a Wolf electric oven. I love to use convection when I bake. Keeps the temperature even in the entire oven space. But I have found it to work best when I decrease the oven temperature by 25F degrees from what is recommended in the recipe. This works great for me. You might want to try it at that level and see how your bread does. Every oven is different and you might need to decrease it a bit more or increase it a bit just to get the preferred results in YOUR oven. Hope this helps.

  117. Sandy Simpson-Kraft

    Love this bread! The taste is wonderful and it was relatively easy to work with. I do have a question, though. My husband and I have noticed that the crumb is a bit too tender–the bread tears easily when used for sandwiches. In making the recipe, I used 100% KAF white whole wheat, carnation non-fat dry milk, red star quick rise yeast, and Lyle’s Golden Syrup (it is a cane syrup with a nice caramelized flavor to it that is lovely with the nutty flavor of the wheat). I think I read a possible solution earlier in the blog in which someone proposed substituting in 1-1/2 c of bread flour for 1-1/2 c of the white whole wheat. Would this firm up the bread? Otherwise, would reducing the quantity of dry milk help?

    1. The Baker's Hotline

      Using some bread flour will certainly help as it will strengthen the dough. Using less milk powder is also an option, but I would put my money on the bread flour in this case. Jon@KAF

  118. Kathy

    Can you recommend changes in this recipe to bake at high altitude? I live in Colorado and have baked bread for many years but finding a good recipe for whole wheat bread that is light and does not taste yeasty when made at 5500 ft is challenging. I have read that increasing salt and decreasing yeast should work but I have read so many positive comments about this recipe I don’t want to alter it without expert advice. Any suggestions?

    1. The Baker's Hotline

      Hi Kathy- I would recommend reading through our high-altitude guidelines on yeast bread for starters: http://www.kingarthurflour.com/recipe/high-altitude-baking.html. I also really like the New Mexico State University website: http://aces.nmsu.edu/pubs/_e/e-215/welcome.html. When you are referring to your bread as yeasty, I am guessing that it is because your bread is rising much faster at altitude so you just want to proceed with the recipe sooner than is stated. I wouldn’t recommend increasing the salt, but reducing the yeast should also help you to have a slower rise as well. I hope that helps and if you have any more questions, please feel free to contact our Baker’s Hotline at 1-855-371-2253 and we’d be happy to try and provide you with further assistance at that time. Happy Mountain Baking! Jocelyn@KAF

  119. Tom Soukup

    I have made this recipe several times now using honey as the sweetener and no changes to the recipe. The loaf will rise well but when I bake it, the loaf always collapses in the center. Any suggestions on how to prevent this? The bread always tastes great, btw.
    Hi, Tom. This one may be better as a conversation on the hotline, but there are a few suspects here. It’s possible you’re waiting too long during the second rise before baking, and the loaf isn’t able to hold itself up; also possible the dough is too wet, and also not able to hold it’s shape. Take a look at MJ’s blog about when to put the loaf in the oven and compare to what you’re doing. Are you letting it get too tall? The last part of the rise should happen during the bake. Susan

  120. Dolly Williams

    I have made this bread several times and it is delicious. It is a little dense and wondering what I am doing wrong or how I can make the bread a little softer?

    1. The Baker's Hotline

      To make softer, lighter bread, please work a little more liquid into the dough. Initially the dough will be quite sticky. By the end of the kneading period it will be tacky, but easier to handle.~Jaydl@KAF

  121. Vicki Chestine

    What can be added to increase the fiber of this recipe? Also, how would the extra fiber effect the texture of the bread?

    Thank you!!

    1. The Baker's Hotline

      You might add a half cup of soaked whole grains to the bread. It will lend a pleasant nubby texture to the bread.~Jaydl@KAF

  122. Jerry Cline

    Maybe I missed it, but can you offer, can you extrapolate, a recipe for six loafs? I have been baking six loaves for ~50 years, but I grind the wheat and follow my own recipe. I would like to try this recipe at a expanded quantiy.

  123. chesty puller

    I noticed in the photos you where using a stand mixer to mix and knead the bread. Which one was it? Many makes can’t handle 100% whole wheat and I prefer it to a bread machine because you have more control and use options.

    1. The Baker's Hotline

      In both our test kitchen and The Baking Education Center here at King Arthur, we use the KitchenAid Pro line model that we sell through the catalog. It does a pretty good job with really any kind of bread dough I have found, so I would definitely recommend looking into that model and seeing if it might be what you’re looking for. Happy Baking! Jocelyn@KAF

  124. Pauline

    I just tried this recipe over the weekend. It had a shaky start because I wasn’t sure what is the ideal temperature to proof the bread. The daily temperature here in Singapore is 80-90F and pretty high humidity. I left the dough in the wine fridge, set it to 68F and took it out for 2 hours. I was overly excited when I saw that it has risen quite a bit but should have remembered what you wrote in previous posts, look at the bread and not rely on timing. I flipped it over onto the mat and discovered that parts of the dough have not fully developed yet. Anyway it was too late and I folded it into the pan. This time I decided to try leaving it on the counter top to proof. Another not so wise thing to do perhaps. It puffed up within 30 minutes and almost went into the danger zone – overflow. I tossed the pan into the fridge to retard the growth and scrambled to fire up the oven. Fortunately, this has a good ending. The bread turned out ok considering the hiccups I encountered. The taste is fantastic. I can’t wait to taste it when I could get it right. Thanks for the step by step and hints. They were very helpful and comforting for me at six in the morning, panicking away. I would love to get comments from other bakers especially if they are in Asia, how they overcome the higher air temperature and humidity.

    1. The Baker's Hotline

      Hi Erika- It really helps to keep this loaf tender and to add a bit of flavor, but you also could omit in and just substitute milk in place of the water if you like. If you have any more questions, feel free to give our Baker’s Hotline a call at 855-371-2253. Happy Baking! Jocelyn@KAF

  125. brothers keeper

    I’m having a hard time figuring out how one quarter cup of milk can adequately substitute for 1 quarter cup of concentrated dry milk powder?. It seems to me one would need to use a larger amount of milk in place of water. Any comments, please?

    1. PJ Hamel, post author

      Seems to be a bit of confusion here – I’m not seeing where it says to substitute 1/4 cup liquid milk for 1/4 cup dry milk. The substitution would be 1 cup liquid milk = 1 cup water + 1/4 cup dry milk. Make sense? PJH

  126. HL

    I’d never baked bread in my life. Lately, it was getting hard to get a reliably good wholemeal loaf where I live, so I asked my mum for a recipe and a method and she recommended this website and particularly, this recipe. She suggested I used 50% whole wheat flour and 50% bread flour instead, and gave me a few pointers which she got from the website. As I had a few hours to spare this morning, I pulled up this recipe and the blog post. I followed it almost to the letter (I only had a 9×5 pan), did everything by hand, and it turned out amazingly well for a first attempt – no holes and the bread rose beautifully. I am SO encouraged to continue baking – it’s so empowering to be able to produce a loaf of bread! Thank you so much!

    1. The Baker's Hotline

      Dear HL, Congratulations! I wish you many more wonderful loaves. Take care, Jaydl@KAF

  127. Helen Theofilis

    I like to make this bread in the zorjurshi bread machine, but I need to make a bigger loaf. I want to make a 4c flour loaf, how much should I increase the rest of the ingredients?

    1. MaryJane Robbins

      HI Helen,
      If you increase all ingredients by 1/4, it should give you a very nice larger loaf. ~ MJ

    1. PJ Hamel, post author

      That’s another option for a soft crust – and fat-free, too. Thanks for the tip, Cathy – PJH

  128. adoptarescuedog

    I made this for the first time last night. It’s about as dense as a pound cake. Where did I go wrong? As for the areas of possibility, I did my kneading with my stand mixer for a guessed amount of time. All I know is that supposedly you only knead by machine for a fraction of the time you would by hand.

    The dough rested in the bowl as directed, got puffy and about 1.5x its size in a covered, oiled bowl and then rose almost an inch over the top the loaf pan before I baked it. These things happened pretty quickly as I was using rapid rise yeast and it was a hot day here.

    I have no experience making bread at all, so I’d appreciate any help I can get. Thank you so much!

    1. adoptarescuedog

      Sorry, I forgot to ask – are you supposed to use salted, or unsalted butter at the end for the crust? Is that the top crust only, or the whole loaf?

    2. The Baker's Hotline

      Unfortunately, your first mistake was using Rapidrise yeast. This type of yeast is really only meant for recipes with one rise. As such, it won’t allow enough time for this dough to rise and develop structure. This could be why your dough was quite dense. I would suggest to give our Baker’s Hotline a call so that we can talk through this recipe and offer a few tips! Our number is 855 371 2253 Jon@KAF

  129. Beth

    My loaves keep collapsing during the second rise. I’m following the recipe, but 4/4 loaves I’ve made thus far have had a great first rise, then won’t rise above the edge of the bread pan. The two that did rise up collapsed when placed in the oven. Help??

    1. The Baker's Hotline

      It sounds like you are letting your loaves rise too much, Beth. Your bread should only rise above the pan from the center of the loaf before baking. The dough on the edges of the pan should be flush with the top. Also, please make sure to use an 8.5 x 4.5 pan! Jon@KAF

    1. PJ Hamel, post author

      Phillip, replace the oil with 3 tablespoons water. Your bread will be drier, and will become stale more quickly; I suggest slicing it, and wrapping the slices, 3-4 at a time, in plastic, then putting them all in a bag and freezing. That way, you can take out only what you’re going to use in 1-2 days. Enjoy – PJH

  130. Anupama

    Thank you so much for your wonderful recipe! I did not use King Arthur’s flour but I used a whole wheat ground flour that we regularly use for flat bread and am extremely pleased to say that the turn out was very encouraging. I did not have milk powder but I definitely plan to use it the next time. My only concern was the yeasty flavour. Are we using a whole packet of yeast for 3.5 cups of flour only because it is whole wheat? The bread texture, quality was very good but I want to make some thinking really soft like the 100% whole wheat bread we get in the market. Can you please advise? Thanks again 🙂

    1. The Baker's Hotline

      You can certainly reduce the amount of yeast by a bit, and go for a longer, slower rise. 1 1/2-2 teaspoons of instant yeast will work fine in this recipe, and perhaps give you less of a yeasty flavor. In order to achieve the kind of soft, spongy whole wheat bread you find at the grocery store you might have to resort to using artificial preservatives and other additives. Barb@KAF

  131. melisa

    I have been working with several different recipes to get a completely whole grain loaf with sourdough (I combine wheat with rye and sometimes spelt), but none have yet produced a loaf that looks as light as this. I love the recipes on this site that have used a sourdough starter, and I’m wondering if I could use this recipe with sourdough. Also, I grind my own flour so sometimes that impacts the moisture requirements. Thanks so much!

    1. The Baker's Hotline

      You could incorporate your starter by taking out 1/2 cup liquid and 1 cup flour from the recipe and replacing with 1 cup fed starter. You would probably still need yeast, but may be able to cut back on this a bit. Feel free to add more water as necessary to achieve the proper dough consistency. For further help troubleshooting your bread, please give our Baker’s Hotline a call at 855-371-2253. Barb@KAF

  132. Larry Turner

    I use 5by9 loaf pans (your item #2943 are great) for bread loafs (usually 2 at a time). How do I adjust this recipe for two of these pans?

    1. The Baker's Hotline

      You can leave the recipe as is and have a lower rising loaf or increase the recipe by 10-15%. Elisabeth@KAF

  133. Leighann

    I ran across this recipe and have wanted to try it out but I have a family member with a dairy allergy. Is it possible to replace the dried milk ingredient with a liquid rice or almond milk and if so what amount would need to be substituted?I really look forward to trying this out if this is possible!


    1. The Baker's Hotline

      Absolutely Leighann. You may omit the milk powder and use soy, rice or almond in place of 1 c. of the water. Enjoy! Elisabeth@KAF

  134. Margaret

    I like sandwich bread with square corners. Can I bake this bread in the smaller pain de mie pan? If so, do I need to make any adjustments?

  135. Bruce

    I see several references in the comments to a 9×5 being 30% bigger than an 8.5×4.5 pan. Does that mean that if I want to make this in a 9×5 pan I just need to increase the quantity of each ingredient by 30%?

    1. The Baker's Hotline

      That sounds about right, but I probably wouldn’t change the yeast. Happy baking! Laurie@KAF

  136. Jessica

    Hi! I just stumbled on this recipe trying to find one that might be foolproof. (I’ve made two attempts at other recipes, both still raw in the middle.) Anyway, I noticed the bit about the difference in rise (30%) for an 8.5×4.5 vs a 9×5 loaf pan. If I wanted to make the elusive Perfect Loaf in the 9×5 pan, would I need to scale up the recipe to increase the amount of dough, and how would that affect the ingredients, cooking time and temperature? I really want to try baking bread again, but really don’t want to waste yet another batch of otherwise perfectly good ingredients.

    1. The Baker's Hotline

      For best results I would stick to the 8 1/2″ X 4 1/2″ loaf pan. The difference is only in the appearance of the loaf, but it sounds like you would like a high rising loaf and this will be best accomplished in the smaller sized bread pan. I hope this helps. For more detailed instruction you may want to call our Baker’s Hotline at 855-371-2253. Barb@KAF

  137. margaret

    Well, I read a lot of comments before I started my bread, but I missed the one about RapidRise instant yeast being a poor choice. So my bread is now doing its first rise. Should I just put it in the oven after this rise (in its present ball form), or attempt to shape it and put it in the pan?

    1. The Baker's Hotline

      You could try to put it in final pan or shape and finish the rise, then bake. We suggest Rapid Rise only in specific recipes! Laurie @ KAF

    2. margaret

      I just followed the recipe as written, let it finish its first rise, then punched down, shaped in pan, and let rise again. Turned out fabulous! Thanks.

  138. Claudia

    What can be substituted for the dried milk? Would regular millk work, or does it have to br dried powder? I rather not use the powder milk.

    1. The Baker's Hotline

      You may omit the dry milk Claudia. Replace the water with fresh milk. Happy baking! Elisabeth@KAF

  139. Jackie Julty

    Can you use KAF dry buttermilk powder? I have that and I rather not go out and buy dry milk. Also, are the dried mashed potato flakes necessary?

    1. The Baker's Hotline

      Yes, you may use buttermilk powder in place of milk powder. Another option is to omit the powder and replace the 1 c. of water with fresh milk, soy, almond or rice milk. The potato flakes really enhance the texture (softer). Happy baking! Elisabeth@KAF

  140. mary

    I made a loaf using all wheat flour —got the right consistency and taste but couldn’t get my beautiful looking loaf of bread out of the pan….I know wheat loaves tend to stick more and I know I should
    use more grease on the pan — but how much is too much….I used about 2 tablespoons of olive oil….would I be better off some kind of cooking spray?

    1. The Baker's Hotline

      Cooking spray, or a solid fat like butter or shortening will work quite a bit better. Jon@KAF

  141. Lisa

    Is there a way to search the comments, as I’m sure this question has been asked. What high altitude adjustments should I try first with this recipe? We live at 9000ft.

    1. The Baker's Hotline

      You can view the comments on the recipe page and the blog, but I don’t know of a way to search all comments. For high altitude baking tips I would look to this informational link:. Be sure to click on the tab for “Cakes, breads & more . . .” for specific advice about adjusting yeast bread recipes. Barb@KAF

    2. Sharlee

      Hi Lisa,
      I just happened to notice your question about how to search comments – here is what I do on my PC:
      select ‘Edit’ in the tool bar, and then select the drop down ‘Find on this page’. A ‘Find’ box will popup, and you may enter a specific word to search for, such as “altitude”. If the word that you are searching for is contained anywhere in the blog, simply use your cursor to press the word ‘Next’ (near the search box) to page to the various appearances of the word that you typed in the search box.
      The shortcut to access this search function is to hold down the CTRL button while pressing the “f” key on you computer keyboard, and the same search box opens up, and may be used as explained above.
      I don’t have a MAC, so I don’t know if this feature works the same way as with a PC.
      Hope this helps.

  142. Helene

    I made this loaf today. The flavor and texture were both wonderful! The middle of the loaf sunk slightly upon baking. I am a novice baker and am wondering what might have happened? Thank you for any help you can give.

    1. The Baker's Hotline

      It sounds like you may have let the loaf rise a little too long in the pan, so it ran out of rising power by the time it got to the oven. Try putting your bread in the oven a little earlier. For more help troubleshooting your bread baking, please give our Baker’s Hotline a call at 855-371-2253. Barb@KAF

  143. Linda

    My first attempt at this recipe yielded a dense, delicious whole wheat bread but it did not rise into a crown during the second rising. I followed the instructions to the letter. I’m trying it again using 3 cups of the whole wheat flour and 1/2 cup organic white bread flour but there is still no crown on the second rising. It’s still flat. Please tell me what I’m doing wrong. Thank you for your help!

    1. The Baker's Hotline

      It could be a few things… is your yeast active? How did you measure your flour? How did the dough feel when you finished the kneading? Please give the Baker’s Hotline a call at 1-55-371-2253 and we’ll help you troubleshoot. Laurie@KAF

  144. Janet

    I remember my sister baking bread years ago, and I would love to eat it fresh out of the oven. I decided I wanted to bake bread and last night, I was very happy with the results. I kept rereading the instructions thinking I missed something, it was so simple. I chose to hand knead , just for the experience of the “old” days. My family all shared slices right out of the oven with butter and it was a hit!

    1. The Baker's Hotline

      Glad to hear your bread baking adventure turned out so well, Janet! I really like the hand kneading part, even though it’s a bit harder. I like to imagine I’m getting a good workout! Barb@KAF

  145. Maria

    Could a baker substitute whey drained from making Greek-style yogurt for the milk content? It grieves me to throw it down the drain, any amount saved and used would make me feel better!

    1. The Baker's Hotline

      You may certainly save it and use it for the liquid in bread recipes, adding tenderness and tang! Happy baking! Laurie@KAF

  146. Joan A.

    Two questions:

    (1) Why use all-purpose flour instead of bread flour, when substituting for some of the whole wheat flour?

    (2) How can one get bigger, fluffier holes in the bread, instead of the close-grained holes?

    Thanks! Those pictures of the process look fantastic.

    1. MaryJane Robbins

      Hi Joan,
      You could use bread flour if that’s what you have on hand, you just need to know that it has a higher protein level so more liquid is needed. Too much protein in the dough can make the bread heavier than you’d like as well.

      For the open texture like artisan breads, you’ll have a different flour/water ratio. Check out some of the rustic whole grain bread recipes on our site, you’ll see that those with the open crumb structure are wetter doughs with more liquids.


  147. kittyd7926

    My husband likes whole wheat bread that has no sweetness at all — none that he can taste. How much of the honey can I leave out and still have the bread turn into a loaf? Doesn’t the yeast need some sugar to eat to create the rise? I will be using the white whole wheat flour, which is what I have on hand.

    1. PJ Hamel, post author

      Kitty, you can leave it all out; the yeast will do fine without any added sugar. You may want to add an additional 2 1/2 to 3 tablespoons water or milk, to make up for the liquid in the missing honey. Enjoy – PJH

  148. pat

    Follow the recipe almost exactly, however because I usually use ‘buttermilk powder’ instead of ‘dry milk powder’ in my yeast breads, I add a TBSP of melted, unsalted butter, a TBSP whole milk, and a TBSP of fresh orange juice for some added liquid in addition to the recommended extra ‘1/4 of water’ – for any winter bread baking adventures.

    As always, really good!

    1. The Baker's Hotline

      Vicki, we recommend adding about 2 tablespoons of cinnamon and about 3/4 cup of raisins to this bread…but, there’s no need to reinvent the wheel! We have a Cinnamon Raisin Bread recipe that has already been adjusted to take into account the addition of the cinnamon and raisins. You can view that recipe here: http://bit.ly/1GcVC7y It calls for all purpose flour, but if you wanted to use whole wheat flour instead you certainly could. This flour requires a bit more liquid to become fully hydrated, so you should add about 1 tablespoon of extra water for every cup of water you use. Either way, you are bound to have cinnamon-raisin deliciousness coming out of your oven soon! Happy baking! –Kye@KAF

  149. FerretMommy

    I made this bread the other day and it was very dense. The recipe recommends letting the dough rest for 20 – 30 minutes, which I did, but it doesn’t look like you followed this step. Is it necessary and could that explain why mine did not turn out? Also, the recipe says to let it rise until puffy but looking at the picture, it looks like it is doubled. Which is correct?

    1. The Baker's Hotline

      There are at least two ways to get a soft and supple loaf of wheat bread. Method 1 = make a soft/wet dough that will absorb the liquid OR Method 2 = mix half the whole wheat flour with all the other ingredients and let it rest for 15-20 minutes. Add the rest of the flour only as needed (you may not use all the flour). Doubled rise is good for the rise in the bowl. Happy Baking! Irene@KAF

  150. Linda

    Hello, in the past I have made sourdough bread and I would slash the top of the raised loaf before I placed it in the oven. Is this something that I could do with this bread recipe also?

    1. The Baker's Hotline

      Linda, you can score any loaf to create that rustic effect-just be sure to make your cuts confidently after the final proof has completed, right before the dough goes into the oven. Keep in mind that some recipes tend to yield a more defined “ear” (the ridge of crust that forms as the bread bakes and the slash opens) such as baguette and batard recipes. Scoring is more important for free-form loaves to control the oven-spring and expansion of the dough; it’s not essential in sandwich loaves baked in loaf pans, but if you want to give your 100% whole wheat sandwich bread a rustic look, give it a try! Score with confidence for best results. Happy bread baking! Kye@KAF

  151. Ricky

    Hello, I just love the blog portions of these recipes. It is so helpful to see it done and to read other bakers’ comments. I have a question, I have been baking sourdough bread in the past and I slash the top diagonally just before placing the raised bread into the oven. Can I do that with this bread? I just love the rustic look that gives the loaves.

    1. The Baker's Hotline

      Ricky, you’ve got the same thought as Linda! You can score any loaf to create that rustic effect-just be sure to make your cuts confidently after the final proof has completed, right before the dough goes into the oven. Keep in mind that some recipes tend to yield a more defined “ear” (the ridge of crust that forms as the bread bakes and the slash opens) such as baguette and batard recipes. Scoring is more important for free-form loaves to control the oven-spring and expansion of the dough; it’s not essential in sandwich loaves baked in loaf pans, but if you want to give your 100% whole wheat sandwich bread a rustic look, give it a try! Score with confidence for best results. Happy bread baking! Kye@KAF

  152. Suzanne

    Lovely loaf! I added some rum-soaked raisins (drained the raisins, drank the rum) and cinnamon-sugar before rolling up the proofed dough and shaping the loaf for the pan. This is a keeper!

    1. MaryJane Robbins

      Woo hoo, that sounds like my kind of baking! Glad you like the bread so much, Suzanne. ~ MJ

  153. Linda

    Well, made the loaf and it tasted GREAT! One problem though, there was a large air bubble all along the top of the loaf. A thin crust and then large cavity and then moist delicious bread. What do you think is my problem?

    1. The Baker's Hotline

      There are a few reasons why the crust will separate: Your dough may have dried out and formed a crust while rising. Was it sunken under that thin crust? The dough may have been slightly overrisen. Did it have any other deformities or odd protrusions? it could have been poorly shaped. You can give our Hotline a call at 1-855-371-2253, and we’ll help you fix those problems. Happy baking! Laurie@KAF

  154. ellie | fit for the soul

    Makes total sense! And oh my goodness, is that one good lookin’ loaf of bread! Are you sure you didn’t just buy it?? 😉

  155. Lynn Corum

    TOTALLY SUGAR FREE WHOLE-WHEAT BREAD RECIPE: I use 4 cups of King Arthur whole wheat flour, a packet of dry yeast, 6 tsp. of Stevia, 1/2-1 tsp. of salt; DO NOT TRY THE YEAST. THOROUGHLY combine dry ingredients. Use regular beaters and a mixer to add 3 tbsp. of fat-free plain yogurt, and anywhere from 1-2 cups of VERY WARM water. When the mixture is just moist enough to leave the sides of the bowl, and is NOT crumbly, switch to dough hooks. Knead with the hooks until the dough is elastic. Pour 2 tbsp. of olive oil into a large metal bowl. Pick up the dough, pat into a ball and turn in the bowl to completely coat with the oil (don’t worry — this is also the oil that will coat the dough when you place it into the loaf pan). Leave it to rise (I rest my bowl on a heating pad, cover with a towel). It takes over an hour for 100% whole wheat flour dough to rise; be patient. Then punch down, form into a loaf, and place into the loaf pan. Put to rise, covered with a towel, once more for maybe 20 minutes. Preheat the oven to 350 F. Spray or brush the top with olive oil and place in the oven. Check at maybe 35 minutes by knocking the top. It will be nicely brown and sound hollow when it is done, usually by 45 minutes at most. Take out of the oven, turn out of the pan and cool on a wire rack. Yum!

  156. Michelle

    Hello, I made this bread with 100% whole wheat and instead of using vegetable oil, I melted coconut oil and I saw in someone’s question that you didn’t have to use dry milk if you didn’t have it, however, my bread didn’t get a good rise. It has been a long time since I’ve baked bread on a regular basis so I’m “kind of” a novice again however, I have never had bread that didn’t rise. I’m wondering if it was my error or if I forgot something. I know usually, you put sugar in with the yeast as it feeds the yeast but in this recipe, it said to dissolve the yeast into only water. Should I add some of the honey when I dissolve the yeast package in the water? The bread tastes good but I was so surprised that my bread flattened out on top in the oven. Since I’ve never made this bread, I don’t know if it was moist and dense because of the lack of rising or if that is part of the recipe. Any suggestions would be greatly appreciated! My bread did not look like your rise in the picture. 🙂 Thank you!

    1. The Baker's Hotline

      I would suggest to give our Baker’s Hotline a call so one of our bakers can chat with you about this issue. Jon@KAF 855 371 2253

  157. Courtney

    I am a total novice at baking. I’ve wasted entire bags of flour trying to get an edible pan of biscuits. But, in trying to transition to making everything I possibly can homemade and from scratch, I went looking for sourdough recipes, and while I wait for my starter to mature I decided it was probably a good idea to practice just making bread, and I stumbled upon your recipe. I am on the second rise now, and so far it’s surprisingly going beautifully. It may be common sense to most (?), but the fact that you specified that it’s ok for the dough to be sticky, and in the comments you mentioned kneading in oil, was a BIG tip. Otherwise I would have just kept throwing flour on it while kneading it, and well, I now know (I think) why I suck at baking. So thank you 🙂

  158. pambaldwin54

    I have been making bread for about 2 years and I have to tell you that this recipe is WONDERFUL. I love the fact that it is not dense. It is soft, chewy and very flavorful, It will be my “go-to” whole wheat recipe from now on. Thank you also for your instructions and tips.

    1. The Baker's Hotline

      You are so welcome. It is great to have a couple recipes in your bucket that are your favorites and work well every time. We love what we do and are happy to share!JoAnn@KAF

  159. Angie

    I have made this bread twice, and both times it was dense instead of fluffy. I followed the recipe to a T, except for using white whole wheat flour instead of whole wheat. The bread rose well both times, but sunk before I got it to the oven. It didn’t rise while baking much either. I’d love to know what is causing this. I really would like to make a nice, fluffy loaf!

    1. The Baker's Hotline

      A loaf that sinks in the oven is a result of over-proofing, or letting your dough rise for too long. Basically the yeast works so hard to make the dough rise and then it has no energy left once it meets the heat of the oven. The gluten-structure of the dough is also stretched out at this point, so it has lost any of its strength and is likely to collapse. You want to put your dough into the oven before it reaches it maximum rise, that way it still has some oven spring when it bakes. For tips on how to gauge how long to let your dough rise, check out our blog called, The Bread Also Rises. I hope this helps! Kye@KAF

  160. Anup

    Hi – I was wondering if there are weight measurements for the flour rather than volume that I could use? I’ve never baked bread before and a little nervous – would like to measure flour by weight for that additional assurance. Thanks!

    1. The Baker's Hotline

      Yes, you can. Check out the ingredient list on the recipe page. Toggle over to ounces or grams and voila! Weights! Happy baking- Laurie@KAF

    1. MaryJane Robbins

      Hey Paula, you could move next door to us, and be our new best employee-owner! Wouldn’t THAT be fun!?! ~ MJ

    1. The Baker's Hotline

      Well, the recipe says you may use either White Whole Wheat or Premium Whole Wheat. When using the WWW you may find you need less liquid. The dough may rise a little higher and the final outcome will be a little less dense. Try it with each flour and see what you think! Elisabeth@KAF

  161. olenubaker

    I have made this bread several times with limited results. I do not think my loaves would be called bricks because they did rise and baked well I think but they were very heavy. My slices had a dense, nonporous texture unlike the picture in the blog.It also does not look like the wheat bread from the bakery.Maybe it is not suppose to look like commercially made bread. Mine did make good toast and the flavor was good.

    I am not sure what I am doing wrong. I follow the recipe and measure the flour like I learned from KAF videos.I am using KAF flour and yeast.This last time I added some vital wheat gluten. I added more water than called for but my dough was stiff and hard to knead by hand. Should I have added even more water to make the dough softer?

    I have had similar experience with KAF No-Knead 100% Whole Wheat Bread.

    If I wanted to double either of these recipes would I just double everything including the yeast? Could I add some raisins and/or nuts to one of the loaves?

    1. The Baker's Hotline

      You figured out what went wrong- you’ll want to add more water if the dough is stiff and hard to knead by hand. Vital wheat gluten loves water and needs it so it can stretch and hold the air bubbles. Your climate and your flour may be dry, and you can adjust with a few extra tablespoons of water until the dough is soft and supple. You certainly can double the ingredients to make two loaves, just be sure your mixer or your hands can handle the larger amount of dough. And yes, add raisins or nuts – a total of about one cup- either toward the end of the kneading or roll them in after the rise. Happy baking! Laurie@KAF

  162. Arun

    I’ve baked this several times now all with good results. I have to wonder if your honey measurement is off, though? 85 grams (1/4 cup) yields a loaf that is far too sweet. Half that amount works out very well.

    On a different note, I have to wonder how you can ever get good results for a 100% whole wheat loaf in a bread machine. The springiness and tackiness of the loaf tells me when I am done (hand) kneading and adding flour. I am not sure how this would ever work in a machine where everything is weighed and added in advance.

    1. The Baker's Hotline

      We refer a slightly sweeter loaf, so our measurement is correct, However, you may certainly reduce it for your tastes. We have a few whole wheat bread machine breads on our website, they do work well but they tend to be a bit short. Jon@KAF

  163. Diana L Albers

    This recipe looks great, I will let you know after I make it how much I love it. My passion is baking especially breads! My boyfriend just developed Sugar Diabetes so we had no choice other than to get healthy….. Thank you for sharing, I actually add 2 TBS of Vital Gluten to all my whole wheat breads and it helps make a higher bread and a great texture!

    1. The Baker's Hotline

      James, it certainly does. To slow the rise slightly, allow time for flavor development and for shaping, you may want to use the original amount of yeast while doubling all the other ingredients. Happy baking! Laurie@KAF

  164. Jimmy


    Need you advise..Tried baking this bread for the first time.I knead by hand.The first rise was good.But after the shaping and put into the tin for second rise.It seem that the dough don’t rise well to the top.It still in the middle of the tin after extending to 4 hours!Please advise what have gone wrong.

    Thank you

    1. The Baker's Hotline

      This is just the type of question that’s great to problem solve with a baker. Possible culprits could be yeast type, water temperature, dough consistency, rising location, etc. Call our Baker’s Hotline at 855-371-2253 and working together, we’ll get you to recipe success. Happy Baking! Irene@KAF

    2. Ashok

      I too have the same problem. What is the solution? I have smaller loaf pans so had to split the dough, after initial rise, into the two. It comes up pretty flat after some amount of rise.

  165. Eleen Yap


    I am very much into sourdough lately and wld like to try a variety of breads using mainly sourdough and only a little instant yeast, approx 2-3g just so that proofing time is shorten.

    If I wld like to use some sourdough for this recipe or any other bread recipes which uses only instant yeast, how much sourdough starter should I use? Do I also need to adjust the flour and liquid content in the recipe? Is there a general rule of thumb to substituting yeast with sourdough for bread recipes?

    I have read of article on using sourdough to substitute part flour and liquid but if I am correct, those are normally non bread recipes where proofing is not required.


    1. The Baker's Hotline

      It is nice to know you are enjoying sourdough! Generally, for a standard size recipe, use only 1 cup of sourdough starter in place of one cup of flour and 1/2 cup of liquid in the recipe. If the starter is your discard (unfed) do not cut back on the yeast in the recipe. If your starter is fed, it is really your choice on what to do with the yeast. You can leave the amount as is or reduce it by half. You already understand the advantage to having some yeast present (faster rise). Enjoy the journey! Elisabeth@KAF

  166. JeffK627

    Good flavor, but very crumbly – sandwiches were falling apart in our hands. It breaks right at the line where the top crust crowns over the loaf pan. Not sure what went wrong, I’m a veteran bread baker who has made 100s of successful loaves.

    1. The Baker's Hotline

      Maker sure you’re weighing the flour instead of just scooping. Too much flour can make it dry and crumbly. Glad you liked the flavor, though! Bryanna@KAF

  167. Debra North

    Help!!! I made the classic100% WW bread and the loaf would not rise like the pics. I used 2 1/2 t. of fleischmanns active dry yeast and used my kitchen aid with dough hook attachment. I followed the instructions to the letter and my finished loaf was short. And it never did raise over the pan. I even used the 8 1/2 x 4 1/2″ pan to no avail. What did I do wrong??

    1. The Baker's Hotline

      Debra, was your dough on the stiff side? It may be that you inadvertently added too much flour if you scooped your flour into the cup. When measuring flour by volume for our recipes, we recommend this method. Please give us a call at the Baker’s Hotline (855-371-2253) so we can help you further troubleshoot this recipe. Barb@KAF

  168. Lisa

    Thank you for a wonderful whole wheat bread. I made this recipe for the first time and used molasses. It was a wonderful loaf. I would like to decrease the amount of molasses to lower the “sugar” amount. I would also like to lower the salt. Suggestions are much appreciated.
    Thank you
    PS My bread recipes are working out much better using weight rather than volume for the flour.

    1. PJ Hamel, post author

      Lisa, you can eliminate both salt and molasses – though understandably, you won’t get the same results. Molasses adds a nice hint of sweetness, but it’s not necessary for anything beyond flavor; if you leave it out, you might want to increase the liquid in your dough just a tad. As for salt, the less salt in your bread, the more quickly it rises (and the less flavor it has). So just be aware of both of those facts, and plan accordingly. Good luck – PJH

  169. Judith

    I made this Classic WW Bread yesterday with Premium WW KAF using my KitchenAid mixer with paddle and dough hook. Using the flour measuring technique with the full amount of flour and 1-1/4 cups of water. While mixing with paddle, the dough seemed to seize up quickly and appeared dry. I kneaded with the dough hook for only 5 minutes as the dough kept crawling up the hook. It doubled in size in about 30 min. It also rose quickly in the pan. While the loaf looks nice, it feels quite heavy and dense. However, the bread slices nicely and crumb looks good, and it is very tasty (I used Maple Syrup as the sweetener). Should the baked loaf feel heavy? Thanks for any comments or suggestions! 🙂

    1. Susan Reid

      Judith, the reason we give a range of flour is to allow for the changing humidity over the seasons. It’s always a good idea to hold 1/2 cup of flour back in a yeast recipe, because the dough may or may not need it. Good whole grain doughs are a little wetter than you’re used to with white flour; it takes time for the bran to take up the liquid, so what looks too loose at first can often turn out to be just right. Next time, keep some of the flour out of the mix until the dough has had 30 minutes or so to take up liquid. Then, if you still need more, you can add it. Susan

  170. Megan

    Made this bread today. The flavor is wonderful, however it seemed to collapse slightly in the oven. I’m wondering if I am shaping the loaf incorrectly. I have been gently pressing the loaf into rectangle and rolling the dough into the log shape. Is this correct? Should I be trying something different?

  171. aj

    If I substitute whole milk for the nonfat dry milk and some of the water, do I need to reduce the amount of oil? I don’t think I have enough powdered milk left.

    1. MaryJane Robbins

      Hi aj,
      There’s no need to adjust the oil when you swap out whole milk for the water in the recipe. Just leave out the dry milk and use your whole milk for the total amount of water. ~ MJ

  172. AG

    The dough turned out good and rose well. But when i put it in the oven, it didn’t brown well. What could be the problem?

    1. The Baker's Hotline

      AG, if you happened to forget the salt, the bread would not brown as well. Also sometimes dough that has been allowed to ferment too long will not brown up very well. Or it could be an issue with your oven temperature. I would recommend checking that your oven is reading accurately with an oven thermometer; you can always adjust the setting accordingly if you’re a little off. Adding a little diastatic malt to the recipe may also be helpful to increase browning. Barb@KAF

  173. Douglas Loudenback

    I love white bread. My wife loves 100% whole wheat bread. So this recipe particularly caught my attention, as I aim to please my very fine wife. I studiously poured over the main recipe and everything in this blog post and all the comments (and I do mean all) and reached some preliminary conclusions: 1) both of my loaf pans are 9″ x 5″, a given for using what I already own …. and understanding that I could just get some smaller 8 1/2″ x 4 1/2″ pans — it was my wish to explore whether I could make this recipe work with my larger loaf pans; 2) I saw that several comments by KAF people that said that my larger pans are 30% larger (in volume) than the smaller; 3) ergo, I added 30% to each ingredient (I’m using volume measurements) ; 4) with considerable trepedation, I embarked on making my first bread basically using this recipe but with ingredients increased by 30%.

    It worked like a charm … high crown on the loaf, loaf filled the pan, great flavor, great crumb, sliced perfectly. If anyone wants my 30% conversion numbers for a 9″ x 5″ loaf pan, I will be glad to share.

    1. Lauren

      I know your post is old, but please do share the 30% conversions, as I just asked for and received two brand new very nice 9×5 loaf pans 🙂

  174. David Polk

    I apologize if my question has been already answered. I have blood sugar issues, so am interested in the carbs in what I eat. Do you have the carb info for this recipe?

    1. The Baker's Hotline

      We understand the desire to pay close attention to nutritional info, David, and we aim to make this information as accessible as possible. For many of our recipes, including this one, we have calculated this for you! Just click on the “Nutrition Info” button in the “At a Glance” section on the recipe page itself (http://bit.ly/1aIjsKp) to see a full nutritional breakdown. Hope this helps! Mollie@KAF

    1. The Baker's Hotline

      The answer to both of your questions is yes! The organic whole wheat flour will bake the same way as a conventional whole wheat flour. And if you use butter instead of vegetable oil, just make sure it is nice and soft so that it can incorporate into the dough easily. Happy bread baking! Kye@KAF

  175. Melissa

    I read in another blog that you were going to do more research on whether milk needs to be scalded. I read a number of websites and found no agreement on this. Do you have any more information? I find that the added scalding step is a disincentive for me to bake bread. Does not scalding have a considerable impact on the final result?

    1. Susan Reid

      Melissa, we have stopped scalding milk altogether in the test kitchen and not found any difference in the performance of the bread recipes. It’s occasionally useful if you’re melting the butter in the recipe, but it’s not at all necessary to have successful results. Susan

    2. Melissa

      That’s excellent news, thank you. So in the above recipe I plan to use 1 C water, 1/4 C real milk, and 1/4 C orange juice. Does that sound about right?

    3. The Baker's Hotline

      Melissa, if you’d like to use real milk instead of the Baker’s Special Dry Milk in this recipe, use about 1 cup of lukewarm milk (it can be left at room temperature or heated gently in the microwave) in place of the water, and omit the dry milk. If you find whole wheat flour has a slightly bitter flavor to you, you can use 3/4 cup of lukewarm milk and 1/4 cup of OJ, adding slightly more liquid if the dough seems dry. You only need about 1 to 1 1/8 cups of liquid in this recipe, total. Happy baking! Kye@KAF

    1. PJ Hamel, post author

      Melissa, milk will produce a softer crumb, as well as add a touch of “richness” to the flavor. You can absolutely substitute water for milk if you like, understanding the different texture/taste the two liquids offer. PJH

  176. Melissa

    Thank you, PJH! I’m a new bread baker. I’ve made this bread three times. Results have been amusingly poor so far—the first loaf made a loud CLUNK when I dropped it on the counter. Surely not the fault of the recipe. Each loaf gets a bit better so I’ll keep trying!

  177. Becca

    I added an egg to this recipe and reduced the water to just 1 cup (usually do 1 1/3rd in the winter here) to see if I could get a softer “more grocery store like” crumb. It worked! Perfect crumb! I think next time I do that, I will cut back on the yeast a bit, as this loaf rose a bit overzealously!

  178. Linda calistri

    Can I let my bread machine mix and kneed the bread. i like doing that and then put the bread in the oven after I kneed for the 2 kneed. I have been trying to make whole wheat bread by first putting all the ingredients in the bread machine and then when I take it out I kneed it and let it rise again. Put it in the oven and bake for 30 minutes. But the bread is very heavy and dense and I am always throwing it out. I have tried to do many recipes and have not found one that is good.

    1. The Baker's Hotline

      Linda, you can definitely use the dough cycle on your bread machine to mix, knead and rise a dough like this one. When you take it out of the machine at the end of the first rise, there’s no reason to knead it again, only to shape it, and place it in your loaf pan to rise again, as instructed in the recipe. This recipe for 100% Whole Wheat Bread for the Bread Machine is written in just this way and can be a good place to start. If we can help troubleshoot any further, please give our free Baker’s Hotline a call at 855-371-BAKE. Mollie@KAF

  179. Karen

    Did I miss something in this recipe??? I wanted to make it this morning but I found the directions confusing on the yeast part. I have always put my yeast with liquid and waited for it to bubble. According to this recipe you add everything together is that right??? Thank you

    1. The Baker's Hotline

      Yes, that’s right Karen. There’s no need to add yeast to water or “proof” it before using. It will activate and make your bread rise once it comes in contact with the moisture in your dough. If you want to be sure your yeast is still fresh, you’re welcome to add it to a bit of the warm water in the recipe before adding the rest of the ingredients, but it’s not a necessary step to take. Check out this article on our blog about dissolving yeast to learn more about this subject. Happy baking! Kye@KAF

  180. Karen

    Hi again made your bread this morning and it turned out wonderful. Could I add sunflower seeds and some red river cereal?? Do I have to adjust the flour. I’m a novice bread maker and was so excited when it turned out😊😊

    1. The Baker's Hotline

      Karen, try using this recipe for 100% Whole Wheat Sandwich Bread, which is similar in flavor and texture but it calls for 1/4 cup of sunflower seeds. Similar, if you want to include cereal in your bread, check out our Shredded Wheat Bread recipe. You’ll have better results if you use recipes that are designed to give you good results rather than changing this recipe here. Happy baking! Kye@KAF

    1. The Baker's Hotline

      Hi Karen, we feel comfortable making a double batch of bread in our 6 quart mixers, so you’re welcome to go ahead and give it a try. If it seems like your mixer is having a hard time mixing the dough, you can always take it out and finish by hand. The dough should be relatively soft (not stiff), so be prepared to add additional liquid if necessary to achieve this texture. Happy baking! Kye@KAF

  181. Anne

    I’ve made this bread recipe at least half a dozen times. Each time, I have varying success with the rise of the bread. I put the bread in the oven when it has risen 1″ above the rim of the pan. By the time I remove the baked bread from the oven, It is barely to the top of the baking pan. The yeast seems to be OK, and I have kneaded the bread in a mixer for the 7 minutes as recommended. What am I doing wrong that prevents this loaf from maintaining the rise it has when placed in the oven?

    1. The Baker's Hotline

      Anne, contrary to intuition, you might be leaving the loaf to rise for too long. When loaves are over-proofed, they tend to rise and then fall slightly in the oven because the structure gets weak. Cutting back on the rising time or alternately, using 1/4 teaspoon less of yeast next time might help maintain the integrity of the dough. You can also try adding 1-2 tablespoons of Vital Wheat Gluten to the dough, which provides an extra boost to whole wheat dough. I hope that helps! Kye@KAF

  182. Drew

    I have tried to make this dough 3-4 times, each time it comes out thick and dense. Not light and fluffy as shown in the pictures. It seems that I am over kneading in my mixer but I keep waiting for it to pull form the sides.

    Its winter here so I used the greater amount of water, no matter what it was so sticky it stuck to anything it touched.

    Any suggestions to what I’m doing wrong? I don’t have any issues with white breads but whole wheats have been a nightmare for me.


    1. MaryJane Robbins

      Hi Drew,
      While it’s very hard to overknead by hand, it can happen pretty easily in a stand mixer. Try keeping your kneading time to 4-5 minutes on speed 2. Erring on the side of a stickier dough is better than a dry dough, so don’t worry too much if your dough doesn’t form a smooth ball around the dough hook.
      If it’s so wet that it’s more glue than dough, hold back on some of the water next time. You want sticky and tacky, but not gluey.
      Hope this helps! ~ MJ

    1. The Baker's Hotline

      Thanks for catching this, Shweta. We’ve updated the recipe to match the blog: use 1 to 1 1/8 cup of water to make the dough. It should feel just slightly tacky to the touch. Happy baking! Kye@KAF

    1. The Baker's Hotline

      Jess, unless you have an industrial mixer, mixing and kneading a quadruple batch — either by hand or with a standard stand mixer — would be a lot to handle. To make things more manageable, we’d recommend making two double batches instead. The amount of yeast you use can be variable, depending on how quickly you want your dough to rise. When doubling all the other ingredients, you could use anywhere from 1-2x the amount of yeast, with 1x the yeast yielding a dough that rises more slowly than the original recipe suggests, and 2x the yeast yielding a dough that may rise more quickly than suggested. Either way, the important thing is to follow the visual and tactile cues in the recipe, rather than time to know when your dough has finished proofing. Hope this helps and happy baking! Mollie@KAF

  183. Mark Horton

    I cannot figure out what I’m doing wrong. As soon as I start mixing, the dough turns into a brick, as if there is not anywhere near enough liquid. I’ve used the recommended extra, and it is still incredibly dry. Further, it barely rises at all! I’ve tried this recipe twice, and both times I get the same result.

    1. The Baker's Hotline

      Hi Mark, it sounds like there might be a bit too much flour added to the dough. To ensure you’re using the right amount, we recommend either measuring your flour by weight using a scale, or fluffing and sprinkling the flour gently into your measuring cup one spoonful at a time before leveling off with a knife, as shown in this video here. This technique will help you measure light cups of flour that weigh about 4 ounces per cup, and the resulting dough should be soft, tender, and slightly tacky. Kye@KAF

  184. Jeremy

    I’ve tried this twice, and both times I’ve let it rise to about 1” above the rim of the pan, which results in a pretty dense loaf. From the pictures here (which I didn’t see until after my second try) it looks like the dough is rising to more like 2”. Is there any harm in letting it continue to rise?

    1. The Baker's Hotline

      Hi Jeremy, sounds like you may want to check the size of your loaf pan to be sure it’s the standard 8 1/2″ by 4 1/2″ size. When using this size pan, the dough should rise about 1″ over the edge of the pan in the center. It will have a bit of “oven spring,” which means it will continue to rise slightly during baking, so the final loaf might be closer to 2″ over the rim of the pan. If you let the dough rise higher than about 1″ in the center, it’s more likely that the loaf will then collapse during baking. You can try pushing your loaf a bit further next time, but just be wary that you’re testing a delicate balance and the result of going too far is a loaf with a bit of a dip in the center (not the worst thing!). Kye@KAF

  185. Lauren

    I followed the recipe, but the dough was really firm! Not nearly as wet as yours. I ended up adding quite a bit more water. Any idea why??

    1. The Baker's Hotline

      One of the most common reasons why dough turns out firm (and the bread dry) is because too much flour is used. To ensure you’re using the right amount, we recommend either measuring your flour by weight using a scale, or fluffing and sprinkling the flour into your measuring cup like this. Using these techniques should produce a soft dough that’s slightly tacky to the touch and a loaf that rises nicely. Happy baking! Kye@KAF

  186. Maggie

    Is there a reason that the yeast is dissolved into only 2 tbsp. of water? I’m new at breadmaking, but l’ve tried this recipe 2 times. The first time i dissolved the yeast into all the water called for and it had no trouble rising. This time I tried to dissolve in the 2 tbsp and it took three hours to rise. Do you have to wait for it to activate or simply dissolve the yeast? Thank you so much.

    1. The Baker's Hotline

      Hi Maggie, in our recipe for Classic 100% Whole Wheat Bread, we recommend combining all of the ingredients together at once and stir until the dough starts to leave the sides of the bowl. Contrary to popular belief, there’s no need to dissolve the yeast into water; it will become active once it is mixed with the moisture in the dough. If you have a hard time thinking this could be possible, check out the article on our blog about dissolving yeast. You’ll see it’s really not a necessary step unless you want to be sure your yeast is fresh before using it. It’s possible that the second batch of yeast you used wasn’t as fresh or vigorous, or that the liquid wasn’t quite as warm as it was initially. Next time you bake, try simply adding the yeast right to the dough ingredients and see what happens. You might be pleasantly surprised! Kye@KAF

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