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! 

PIN 100% White Whole Wheat Bread with Olive Oil!

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!

Ingredients

  • 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

Instructions

  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!

Notes

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:

Yield:

20

Serving Size:

1

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. I'm guessing this bread won't turn out without the vital wheat gluten, since I know Jeff and Zoe tested the recipes many times for the book. Not sure what you mean by "an ordinary mixer", I would probably just mix the dough by hand if you don't have a paddle attachment for your mixer (the recipe specifies not to use a dough hook.)

  2. hi,
    can the vital wheat gluten be taken out or be substituted? its not easily available for me.
    also, will using an ordinary mixer not a paddle work for this recipe?
    thanks for your time.

  3. Heather, I just checked and the original recipe used 1 Tablespoon kosher salt to 7 cups of flour, with a note that you can increase or decrease the salt to taste, so you should be able to reduce the amount of salt. I was using sea salt, so maybe if you're using table salt that might make a difference.

  4. I made this bread. It tasted great but it was super salty. I did the math and it came up to almost/over 400mg a sodium for a teeny little slice, which is about 3x more salty than store bought bread. I have to watch sodium and sugar/carbs both, so this won't do at all. It is possible that it's supposed to be 3/4 of a teaspoon rather than tablespoon? I just mixed a new batch using one teaspoon of fine sea salt but that still gives 187mg sodium for a tiny slice. I'm not sure if cutting the salt back that much will turn out well.

  5. Angie, South Beach doesn't limit serving sizes, they just say that when you start adding things like bread back into your diet after phase one, monitor to make sure you are still losing weight. It's rather a small loaf in diameter, so I'm guessing most people could eat a couple of slices with no problems.

  6. This bread looks wonderful!

    How many slices would be a serving size?

  7. Ashley, I love the book, bet you will too.

  8. i just got this cookbook! the bread looks wonderful! can't wait to use my cookbook!!

  9. Thanks Kalyn, I figured it out too: 3/4 Tablespoon is equal to 9/4 teaspoon. Thanks for the quick response.

  10. Rose, I bet you will really enjoy the book.

    The Harings, the T is for tablespoon. I have a 1/2 T measuring spoon, so I put a half T and then fill it half full for the the other 1/4 T. It's a little tricky due to the way I cut the original recipe in half!

  11. Hey Kalyn,

    I love your blog. Thank you for posting all the wonderful SBD friendly recipes it really has helped me to know what to eat and make on the SBD. For the recipe mentioned above is it T for Tablespoons or T for teaspoons? I can't seem to figure it out. As usually the Large T stands for Tablespoon for me but how do you get a 3/4 Tablespoon then? Help I thought I knew the basics of baking but I guess I am wrong.

  12. Great job! I just got this book from them at the Foobuzz Festival! I cannot wait to start making nutritious bread for our family 🙂

  13. Millie, I've seen it at several stores here too. Good luck, hope you like the bread!

  14. This bread looks easy and delicious. I just finished mixing it, I just used my whisk and then formed the glob thing. You know what I didn't have any trouble finding the Vital Wheat Gluten, I shop at 2 different places and both had it. It's in a lil' box that has a mill on the front, hence the name Hodgson Mill 🙂
    I hope mine tastes as good as yours looks!! Thanks

  15. Linda, this won't work in a breadmaker because the whole idea of this bread is a dough that doesn't require kneading. There are some breadmaker recipes on the blog that are 100% whole wheat, just use the search bar.

  16. Is there a way to modify this recipe for a breadmaker?

  17. Janet, I am so sorry (I hate it when I mess up like this!) The first directions with the step by step photos are right. You should mix the dough and let it sit at room temperature covered (but not air tight) for a few hours ( or until it rises and collapses). At that point, you can use the dough immediately, or for easier handling it can be refrigerated for a few hours (or for as long as ten days.)

    I'm so sorry! I have fixed it in the recipe, (I personally wouldn't add honey, but of course that's up to you.) I do recommend buying the book, because there are good explanations of the process and many, many recipes that look good.

    Now I'm going to go read through the recipe again to make sure everything is correct now.

  18. Kayln, In one place in your recipe you say to mix the dough and leave it at room temp for a few hours. In another you say to refrigerate the dough for a few hours after mixing. Which is it? I made it today and refrigerated it and I thought the end result was good but needed a little flavor boost. Honey?

  19. I must apologize again for not keeping up on comments because (insert name of big internet company that I'm starting to hate) is still not sending some comments to my e-mail.) Monica, even though your comment shows up above, it just showed up on the blog dashboard today (Blogger inserts them at the time they are left, no matter what order they're published.) Sorry if it seemed like I was ignoring you. To answer your question, I don't think you can make it without the vital wheat gluten. Since the bread isn't kneaded, I think you need that to get it to rise.

    Amanda, I did have some for breakfast yesterday; we're channeling each other.

    Maria, I'm loving the KitchenAid, and yes, love the book!

    Tobias, that's the beauty of this book. You mix the dough (enough for 4 loaves if you don't cut the recipe in half like I did) and then you can bake it over 10 days. Only takes 5 minutes prep time.

    Sharon, thanks. I agree, whole grains are great.

    Alfinky, have not tried that but will look for it.

  20. This looks so good, Kalyn. I see here that you used Land o Lakes spread. You are a Kroeger person, ours is Ralph's here in Los Angeles, have you tried Brummel and Brown spread made w/ yogurt? http://brummelandbrown.com/product1.aspx
    I like it and seems to be the best choice for those who are trying to get lean, like me!-al