Kalyn's Kitchen

100% White Whole Wheat Bread with Olive Oil

If you’re looking for a lighter bread that still uses whole wheat flour, this 100% White Whole Wheat Bread with Olive Oil is amazing! 

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100% White Whole Wheat Bread with Olive Oil found on KalynsKitchen.com

I’m guessing there must be at least one regular reader of the blog who’s looking at that 100% White Whole Wheat Bread with Olive Oil and thinking I’ve abandoned my carb-conscious diet principles and succumbed to the joys of freshly baked bread. And while it’s true that this bread isn’t especially low in carbs, here’s the ingredient list for this bread: white whole wheat flour, yeast, salt, vital wheat gluten, olive oil, and water. This 100% White Whole Wheat Bread with Olive Oil is a pretty healthy recipe if you’re making bread at home and easy to make as well!

I can’t take the credit though, because the 100% White Whole Wheat Bread with Olive Oil recipe is from Healthy Bread in Five Minutes a Day (affiliate link) the new book from the talented team of Jeff Hertzberg and Zoe Francois. (Full disclosure: I received this book from the publisher back in the day when I used to accept books, although I did get to meet the adorable Zoe from Zoe Bakes in September at the BlogHerFood Conference in San Francisco.)

Jeff and Zoe wrote this book after fans of their first book, Artisan Bread in Five Minutes a Day, asked for bread recipes with whole grains, and I know readers of Kalyn’s Kitchen who are avoiding white flour will be thrilled to hear about this healthier way of making bread. 

100% White Whole Wheat Bread with Olive Oil found on KalynsKitchen.com

How I Made 100% White Whole Wheat Bread with Olive Oil:

(Scroll down for the complete recipe.)

  1. White whole wheat flour is a type of whole-grain flour made from a lighter variety of wheat, and it has a less-assertive flavor than most whole wheat flours. You can also make this bread (and many others in the book) from regular whole wheat flour.
  2. Start by mixing the flour, yeast, salt, and vital wheat gluten. And I’m mixing those ingredients in the bowl of my new KitchenAid stand mixer (affilate link)! I resisted buying one for years, but finally succumbed and now I see why everyone who bakes loves their KitchenAid!
  3. I used the paddle attachment of the KitchenAid to mix the olive oil and water into the dry ingredients, but the book says you can mix it by hand as well. (Don’t use the dough hook, this bread is not supposed to be kneaded! The recipe is also not suitable for making in a bread machine for that reason.)
  4. Once the dough is mixed, cover it with something that’s not air tight and let it sit at room temperature until it rises and collapses or flattens out on top (or about 2 hours.)
  5. Here’s how my dough looked after 2 hours. Jeff and Zoe say the dough is easier to handle when it’s been chilled, and I need all the help I can get, so I put it in a plastic container with the lid not completely sealed and kept it in the fridge overnight. (Forgot to take a picture of the bread in the container, blogger error!)
  6. My oven is broken so I was going to try baking this in a toaster oven. Besides the sheet you use to bake the bread (or a baking stone, which I didn’t have), you need a container to pour water in to produce steam. This is the system I rigged up, with a roasting pan to hold the water, a little baking sheet for the bread, and some parchment paper.
  7. Sprinkle the surface of the dough with flour, remove a grapefruit-sized piece of dough, and put the rest back in the fridge for another baking day.
  8. Sprinkle the grapefruit-sized piece with flour again, and then fold under until you form a ball with a smooth top. You can stretch it out in a loaf-like shape like I did or keep it round. (This little baking pan is only 8.5 inches long, so this piece of dough is smaller than it looks in this photo.)
  9. The dough has to rest for 90 minutes, but I wanted to preheat the baking sheet (since I didn’t have a baking stone), so after 60 minutes, I slid the parchment off. You can see how the dough has expanded.
  10. When the oven is hot, brush the surface of the dough with water, then use a bread knife to cut slashes into the surface of the bread. I wasn’t very creative, but I’m sure I’ll get better as I make this more!
  11. I removed the heated pans and carefully slid the parchment paper holding the dough back on the baking sheet, then put it back in the oven and poured 3/4 cup water into the tray. (Recipe called for 1 cup water, but my little rigged set-up wouldn’t hold that much!)
  12. Here’s how my 100% White Whole Wheat Bread with Olive Oil looked after I baked it for 30 minutes (removing the parchment paper for the last 10 minutes to brown the bottom.) Not bad for a complete amateur baker who didn’t have the right equipment. Credit goes to the book, not my bread-making skills.
100% White Whole Wheat Bread with Olive Oil

100% White Whole Wheat Bread with Olive Oil

Yield 20 slices
Prep Time 20 minutes
Cook Time 35 minutes
Additional Time 3 hours 30 minutes
Total Time 4 hours 25 minutes

This 100% White Whole Wheat Bread with Olive Oil is amazing, and this is easy to make if you want homemade bread that's made with whole grains!


  • 3 1/2 cups white whole wheat flour (or use whole wheat flour)
  • 3/4 T yeast (I used active dry yeast, not instant)
  • 3/4 T fine sea salt (original recipe used kosher salt, which I didn’t have. I increased the salt a little.)
  • 2 T vital wheat gluten
  • 1 3/4 cups lukewarm water
  • 1/4 cup olive oil


  1. In a large bowl (or the bowl of a stand mixer if you have one) mix together the White Whole Wheat Flour (affiliate link), yeast, salt, and vital wheat gluten (affiliate link).
  2. Then, using the low speed of mixer with the paddle attachment (or a large spoon) mix in the olive oil and water, until all the dry ingredients are incorporated. (The book says use wet hands to mix in all the flour if necessary if you don’t have a stand mixer.)
  3. Cover the dough (not air tight) and let sit at room temperature until the dough rises and collapses or flattens out on top (about two hours.) Then you can use the dough right away, or for easier handling, refrigerate for a few hours or as long as ten days.
  4. To prepare dough to bake, sprinkle the surface of the dough with flour, then remove a grapefruit sized piece of dough.
  5. Sprinkle with flour again, shape the dough into a ball by folding the sides under and stretching the top to a smooth surface. You can leave it as a ball or make more of a loaf shape like I did.
  6. Put dough on a pizza peel, parchment paper, or cookie sheet to rest. (I was supposed to cover it loosely, but I missed that part of the instructions!)
  7. To bake the bread you need a pizza stone or baking sheet with parchment paper or silicone mat, plus another metal baking dish to pour the water used to make steam. (The steam crisps the surface of the bread. You can put the metal dish anywhere that it won’t interfere with the bread rising, and in a regular oven I’d put it on a rack under the bread.)
  8. The dough needs to rest for 90 minutes, but after 60 minutes, begin preheating the oven to 450F/230C (and heat pizza stone if you have one. I didn’t have one so I heated the baking sheet.)
  9. After dough has rested for almost 90 minutes, use a pastry brush to brush the surface with water, then using a serrated knife, cut parallel slashes into the surface of the bread.
  10. Then slide the bread (and parchment paper if using) on to the hot pizza stone or baking sheet, and immediately pour 1 cup hot water into the other baking dish and shut the oven door. (My baking dish would only hold 3/4 cup water, but it seemed to work.)
  11. Bake bread for 30-35 minutes, or until firm and nicely browned. If you’re baking on parchment paper or silicone mat, remove them after 20 minutes so the bottom of the bread will brown. (I baked the loaf in the photos for exactly 30 minutes and it was perfectly done and even a tiny bit overly brown.)
  12. Try to force yourself to let this 100% White Whole Wheat Bread with Olive Oil cool before slicing and eating it!


This is half of original recipe for 100% Whole Wheat Bread with Olive Oil and makes enough dough for 2 loaves of bread or about 20 slices.

Recipe very slightly adapted by Kalyn from from Healthy Bread in Five Minutes a Day (affiliate link) to due to lack of correct equipment and no kosher salt!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 102Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 264mgCarbohydrates: 16gFiber: 2gSugar: 0gProtein: 4g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Of course bread is reserved for phase 2 or 3 of the original South Beach Diet, but every ingredient in this bread is South-Beach suitable. Bread like this is probably too high in carbs for traditional low-carb diet plans.

Find More Recipes Like This One:
Check out Bread Recipes for more breads and quick breads! Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of 100% White Whole Wheat Bread with Olive Oil

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    50 Comments on “100% White Whole Wheat Bread with Olive Oil”

  1. Hi there,  wanting to make this 100% white whole wheat bread w/ olive oil. I even started it, and saw that you have 3/4 T yeast, and 3/4 T salt.  To me, capital “T” means tablespoon, and small “t” means teaspoon.  Please clarify this for me – which is it – 3/4 Tablespoon or 3/4 teaspoon?  Thanks, and I look forward to the bread!

    • I checked the original printer-friendly recipe, my notebook where I write down the recipes, and even the book this recipe came from and both those measurements are T for tablespoon.

      Notice there is a note that I increased the salt a little. The book had a section about salt and said they reduced the salt a little for healthy reason. I like salty flavors, so I increased the salt just slightly. If I had strictly followed the recipe it would have been 1/2 T salt (1.5 teaspoons). If you’re not a fan of salt so much, you could reduce to that amount but I wouldn’t go lower because the book also talks about how salt is needed to strengthen the gluten.

      Hope that helps.

  2. I haven't experimented with freezing the dough, so I don't know the best way to do that, but I think the dough will keep in the fridge for a few days.

  3. Thank you for this post…
    I was looking for how to make my own bread, and I have a breadmaker, but I didn't want to go that route.
    I'm terrible when it comes to cooking knowledge.
    But $4 to $5 whole wheat bread loaves, which tasted very bland, pushed me to explore a little more.
    I made my own this weekend, and added a little honey, and I think I'm already addicted to making my own bread now.
    Size of the loaf was smaller than expected, but I think that's a good thing – I need some better portion control aspects in this super-size-me world we live in.
    The resulting bread was very dense, and I think it was supposed to be, right?
    I have a question, though…
    If I'm making a batch of dough that could be used for multiple loaves, do I separate those into balls to put in the freezer before that 2 hour rising time or after, or does it matter?
    Thank you for introducing me to this, and I need to go now to buy my book 🙂

  4. Courtney, so sorry it did not work for you. I think I will edit the recipe to say active dry yeast and warm water, but it still should have risen some even the way yo did it, unless you used ice cold water. Did you use the vital wheat gluten? I definitely don't think this would work without that.

    You could try rolling the dough out and making breadsticks. Or stretch it out and make fry bread.

  5. First of all, I love your blog, I have made quite a few things from it. However, I tried this and my bread still hasn't risen 3 hours later…

    I bought the instant yeast because I didn't know what kind to buy until I read the comments, and I googled things and I guess maybe I was supposed to use warm water? I didn't know that…

    This is the first time something hasn't worked out from your recipes but I'm kinda disappointed. Do you know anything I can use my lump of not risen dough for so I don't just have to throw it out?

  6. I used active dry yeast.

  7. Sorry if I missed it, but did you say what kind of yeast you used? Active dry or instant? Thanks.