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Extremely healthful, 100% whole grain bread with a great rise and texture. Use soy milk and soy milk powder if you do not drink milk, and agave nectar for the honey if you are vegan. Sometimes I add sesame or hemp seeds to the top of the loaf or dust it with flour for a decorative flare. For a sweeter bread, up the honey content to 1/3 cup and drop the water content to 1/2 cup.


  • 1 1/2 tsp active dry yeast (1 package)
  • 1/2 - 1/3 cup warm water
  • 1/2 cup skim milk
  • 1/2 teaspoon salt
  • 2 tbsp honey
  • 1 tbsp nonfat dry milk (optional, but great for texture)
  • 3 cups whole wheat flour
  • 1 1/2 tbsp vital wheat gluten
  • 5 tbsp ground flaxseed


  • Whisk together yeast and water.
  • Let stand 10 minutes.
  • Heat milk to just above body temperature, stir in salt, honey, and milk powder and let cool to lukewarm.
  • In a large mixing bowl (I use my stand mixer) whisk together flour, gluten and flaxseed.
  • Pour in yeast mixture and milk mixture and beat until a fairly smooth dough forms.
  • Turn out onto a floured surface and knead for 10-15 minutes, until elastic.
  • Place in an oiled bowl, cover and allow to rise in a warm place for 1 1/2 hours.
  • Preheat oven to 375F, grease a 1 1/2 Lb loaf pan.
  • Punch down dough, shape into a loaf and place into the pan, tucking ends under.
  • Cover and let rise again for 1 hour.
  • Brush the top of the loaf with milk, bake for 40 minutes.
  • Cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.

Categories: Bread  Misc. Bread 
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