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Homemade Whole Wheat Bread

Homemade Whole Wheat Bread made with 100% whole wheat all-purpose flour and honey to bring that delicious homemade taste, then served with molasses or your favourite jam.

By Bonita Hussey

5.019 ratings
Prep
17 min
Cook
30 min
Makes
3 loafs bread
Serves
Family
Jump to recipe Watch me make it
This recipe is in my cookbook Bonita's Kitchen: A Little Taste of Home
Homemade Whole Wheat Bread

About this recipe

Homemade Whole Wheat Bread
Homemade Whole Wheat Bread that is full of delicious taste and great with butter and molasses.

Look at this delicious texture of bread and I’m sure you will enjoy making it and having it after with a nice cup of tea.

Whole wheat bread
Whole wheat flour and with fast rising yeast.
Homemade whole wheat bread
Finished dough with a cross in it and while the dough is rising you will see the texture of the dough inside.
whole wheat bread
Fresh homemade whole wheat bread
whole wheat bread
Molasses over a fresh slice of homemade whole wheat bread.

I hope I’ve convinced you to start your homemade bread today, I will share with you a link to my cookbooks for you to check out.

https://www.bonitaskitchen.com/cookbook

What's for Supper-New Cookbook Release!
What’s for Supper is our NEW cookbook, plus A Little Taste of Home and Traditional Newfoundland Recipes and cooking.
Homemade Whole Wheat Bread
Homemade Whole Wheat Bread made with 100% whole wheat and honey to bring that delicious homemade taste.

I think I may have convinced you to make my delicious homemade whole wheat bread, I’ve been making bread for over forty + years and when I started making bread I worked in a small bakery in UpperIslandCove, NL and I worked with my sister in law Viola.

We would make every day maybe forty to fifty loafs of bread, cookies, rolls and other bake goods. I also make my homemade bread every week sense for my family and give lots of them away to friends and neighbours, when I make to much.

“My daughter in law told me once it was because of me she learned how to make bread and feels comfortable working with dough”, the enjoyment in making bread is by far amazing.

There is other ways to make bread that will give you the same results but not the same enjoyment, making it with a kitchen aid or large beater with hook.

To end thank you for stopping by and taking the time to read my blog and watch our video, I would like to ask you to leave us a message or suggestion, or request for a video recipe. Share any of our posts with your Facebook page so your friends and family will enjoy,

I always love to hear from our viewers and to make our recipes better to work for you. 

homemade whole wheat bread
Thank you once again for stopping by to our website, from our kitchen to your please have a wonderful day. Bonita’s Kitchen and RMHussey Productions

From our kitchen to yours, please have a wonderful day. 🙂

The recipeHomemade Whole Wheat Bread

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  1. 1 cup of flour is 125 grams or 4 1/4 oz per cup x 7 1/2 cups, 1 tbsp yeast is 8.50 grams or 0.30 oz, Honey 1/3 cup is 80 ml, Butter 1 tbsp is 14 grams, Warm water 1 cup is = 240 ml x 3 cups = 709.765 mls.

  2. Place warm water in glass bowl, add yeast and stir, then add honey or sugar let rise for 5 minutes

  3. In a large bowl add 7 cups of flour, and sea salt, leaving 1/2 cup of flour for working dough.

  4. Start to mix using a wooden spoon or kitchen aid, add yeast mixture and water, melted butter, continue mixing dough with hand and spoon. ( remember to wash your hands before and after working with dough )( Please note at this stage if you need to add more warm water to work the dough, only add at this mixing stage )

  1. Continue mixing the 1/2 cup of flour until dough pulls away from sides mixing bowl and the dough got a elastic texture when folding together, kneading for 10 minutes to activate the yeast and form the dough ball.

  2. After forming a ball of dough, mark the sign of a cross on the top of dough. ( Optional ) and cut a cross at the top of dough to see the texture of your dough when risen. Cover with lid and towel. Keep in a warm place in the kitchen this will make it rise faster. ( A viewer shared with us to place the bowl covered in the OVEN with the LIGHT on ONLY and set the timer, the heat from the light will keep your dough warm.)

  3. After 20 to 30 minute or so of rising, uncover dough and knead your dough again cover and wrap with a towel and place in that warm place again for another 20 minutes or so.

  4. After 20 minutes, put a little oil on hands and shape into small balls x 3 for one loaf bread or one long piece of dough. . Grease loaf pans adding dough to each one. Cover with parchment paper and towel the put pans in a warm place to let rise until double — about 20 minutes.

  5. Once dough has raised, Pre-heat oven to 350º F  then put dough in oven and set timer for 30 to 35 minutes or depending on your oven.

  6. Check bread to see if it is baked and a nice golden top, once bread is baked, remove from oven and removing from pans unto a cooling rack.

  7. Spread butter all over warm loaves, cover with parchment paper and towel and let cold to room temperature before bagging.

  8. Serve with butter and jam or molasses on warm bread, only keep one loaf out at one time freeze the other two loaves in a freezer bag for another time, date and label bag.  ENJOY

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What's in it
Allergens
  • Milk
  • Wheat

From my ingredient list. If you have an allergy, always check the labels on what you buy.

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Homemade Whole Wheat Bread

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    89 messages

    I answered 29 of them myself.

    1. Sue

      I tried the recipe and when in loaf pans did not rise. I must have screwed something up, but not sure what, it rose in the bowl.

      Reply
      1. Bonita

        Hi Sue: Good Morning and I’m so sorry that happened to you…Sometimes for no reason the dough will collapse in the pans or bowl. This wasn’t your fault.
        Going over your steps again and maybe try one loaf first and see how that goes. https://youtu.be/e0MAQWiYRSs?si=hBqwo4XPGKc5km3X this is a video making one loaf of bread and you can use whole wheat. Plus make it by hand or a standup mixer. All the best and please let me know.. Bonita

        Reply
    2. April

      Hi Bonita,
      I just found you through this YouTube video. I only have two bread pans. Can I freeze the dough to make the third loaf later? Thank you!

      Reply
      1. Bonita

        Hi April, Thank you for making our bread recipe, yes you can free the dough. Shape it into one log and put in a freezer bag. When you like to bake it remove from the freezer about 6 hours before or overnight. Put in your bread pan and let thaw and rise, in the fridge overnight and remove the next day and let rise on the counter to in the pan. When it gets just a little above the pan preheat your oven and bake it. The dough needs to come to the room temp before baking.
        I’m posting another bread recipe today for one loaf of bread if you wish to stop back and check it out.https://www.bonitaskitchen.com/recipe/one-loaf-white-bread/
        Bonita

        Reply
    3. Raymonde

      Hi Bonita! I did the bread again today and it came out really good. I believe in the past, the water was too hot and probably killed the yeast. Thanks so much for your help. I really like this recipe and look forward to trying other recipes.

      Reply
      1. Bonita

        Hi Raymonde, You are very welcome and I’m so glad to help. It’s always nice to find the problem and not give up. Making bread is so relaxing and well worth the time. Have a lovely day and message anytime.
        Bonita

        Reply
    4. Raymone

      Hi Bonita! I tried this recipe twice, and both times it did not rise. I wonder if the water was too hot (125degree) . Can you tell me at what temperature the water should be. First time, I thought maybe I did not let it knead long enough (I use a stand mixer), so the second time I let it knesd longer, it still did not rise. Even thought it did not rise, it was delicious, that’s why I want to get it right as I really like that recipe. Can you give me any advice. Thanks and have a wonderful day.

      Reply
      1. Bonita

        Hi Raymone, Thank you for your message and for making our bread recipe and following up. Sorry it didn’t go well for you and thank you for sharing your steps. First I would like to check with you and ask did the yeast rise in the warm water before you added it to the flour.
        I always like to proof my yeast first in luke warm water a little more then room temp. Then add sugar to the water and then the yeast. Let rise for 5 minutes or so just to know the yeast is ok.

        After just follow the recipe for the rest, I’m sure we can fine out way its not working for you.
        I look forward to your reply.
        Bonita

        Reply
    5. Bonny

      I made this recipe as my daily bread.
      I’ts so good
      Thank you
      Bonds

      Reply
      1. Bonita

        Hi Bonny, Thank you for letting us know and we are so glad you enjoyed our bread recipe. It is indeed a lovely and affordable bread, we have a lot of bread recipes if you wish to check out more. 🙂 Bonita

        Reply
    6. JEEN

      Hi Bonita ,

      Thank you for the recipe! I am just wondering how the bread came so well even when the rising and proofing time is very less. And of course, you have great experience. So, I want to know whether the proofing and raising time should be the same for room temperature less than 10 degree celsius as well? Or Should I wait for more time in winter?

      Thanks in advance! I appreciate your great work. Keep going and best wishes

      Stay safe out there too

      Reply
      1. Bonita

        Hi Jeen: Thank you for your message and for stopping by, I’m so glad you enjoyed our WWB recipe and video. This is a lovely bread and so easy to make. I always say it’s a good work out that’s for sure.

        I’m not sure what you mean about rising and proofing time’s…Usually 5 minutes or so for proofing your yeast if ok. The rising time for the dough is different, after making the dough the first step cover the dough in the bowl well to keep it warm, do this on the second kneading and for the rising in the pans.

        I always say practice will make your bread prefect…..that takes time. But if you dough is different sizes in the pans, no worries it will still taste amazing.
        I hope this helps and watch our video as often as you need to, to feel more comfortable with making your bread. Message any time and I hope I answered your question.
        🙂 Bonita

        Reply
        1. Jeen

          Hi Bonita,

          Thanks much for your reply. You’re kind and it’s my pleasure to receive a reply from you. I’m a beginner and so, I’m in the stage of learning now. I thought the dough at least need 1 hour to rise double and more in cold weather. Thanks a lot for your reply.

          Keep inspiring us! Thanks for the recipe as well

          Stay safe

          Reply
    7. Rowena

      Hi Bonita, I’m a Newfoundlander living in Alberta . I have been making bread for years but not really happy with it then I found your website. I decided to try your bread recipe and I am so glad I did! It can out so nice and fluffy and soft, we just love it. However , I noticed that some people were having trouble getting it to brown on top. I would suggest that they use the convection setting on the oven, that’s what I did and it worked out perfectly. Thank you very much. Rowena

      Reply
      1. Bonita

        Hi Rowena, Thank you for stopping by and for making and enjoying our whole wheat bread recipe. I agree if you have the option to use convection it will help brown of the top. But some still got a regular range and the elements sometimes don’t work well. You can also butter the top or oil the top and it will brown some as well, I’m so thankful for your message and your tips to our viewers. We post a NEW recipe every week on Sunday if you wish to stop back again, you can also join our email news letter here or subscribe to our youtube channel. Thank you and enjoy 🙂 Bonita

        Reply
    8. CJJ

      HELLO MADAM I MADE THE WHOLEWHEAT BREAD AND HATS OFF TO YOU! BEAUTIFULL BREAD YUMMY! I MADE HALF AMOUNT AS IT’S JUST ME & MY HUBBY TO EAT NOW I HAVE FOUND YOUR WEBSITE NEVER GOING TO LET YOU GO TILL DEATH DO US APART HA! HA! HA! NEXT I AM GOING TO MAKE THE SWEET CINNAMON RAISIN BREAD

      THANK YOU GOD BLESS YOU AND YOUR FAMILY KEEP SAFE

      Reply
      1. Bonita

        Aww! You are very welcome and thank you for your lovely message and for enjoying our website and channel. The WWB and CRB is both great choices for making bread. Thank you for stopping by 🙂 Bonita

        Reply
    9. sue

      Hello Bonita ! Thank you for the wonderful video. We learn different tricks from everyone. I was wondering why the 3 separate balls for one of the loaves….is that just a visual effect or to be able to cut it into 3 mini loaves ?

      Reply
      1. Bonita

        Hi Sue: Thank you for your message and for stopping by, I’m glad you enjoyed our bread recipe and the reasons behind our three separate loafs in one pan is that is a cultural thing past down from generation to generation and the elders would say its called father, son and holy ghost. Plus our elders would put the sign of a cross on the dough to help it rise, I hope this clears up the reasonings. Plus they look nice and the middle bun between is called the kissing slice. Enjoy and thank you 🙂 Bonita

        Reply
    10. Roma

      Do you make gluten free bread?

      Reply
      1. Bonita

        Hi Roma: Thank you for your message and recipe request, this is our youtube link for gluten free bread. https://youtu.be/8qZ3iGZJPiQ you can also find in here on our website in the search bar ask for the name of the recipe you are looking for and they will pop up. Enjoy and stop back anytime to look for tasty recipes. 🙂 Bonita

        Reply
      2. Sue

        Wow! Thank you for this recipe and tutorial. I cut the recipe in half and made 1 loaf and six buns, very light and tasty. It was fun to make it with you on your video, you’re very easy to follow and encouraging. Hope you are staying well. I’m off to eat more bread!?

        Reply
        1. Bonita

          Hi Sue: Thank you for your lovely message and for letting me know you made our whole wheat bread recipe. It’s nice to know you are enjoying our channel and stay safe and enjoy your bread and buns. 🙂 Bonita

          Reply
    11. Janice

      This recipe was so nice to make loved the instructions and video. Waiting for the bread to bake as we speak and cannot wait to taste. Our daughter in law os from Stevensville NL…
      Have never had brown bread turn out until your recipe dont know why but glad yours did.
      Will try the oatmeal honey bread next.

      Reply
      1. Bonita

        Hi Janice: Thank you so much for stopping by and enjoying our white bread recipe, I’m so glad its working out for you. We have a few people that got trouble making brown bread and we are so glad to be able to help make it easier. The oatmeal honey bead is amazing and taste very nice. Enjoy to the fullest and message anytime. 🙂 Bonita

        Reply
    12. Colleen Ramsey

      HI Bonita. Yes, the first two risings were absolutely perfect. No high elevation. Mixing stage was perfect. I don’t remember deflating the dough when making the loaves. I just pulled it up like you did and cut with a knife. I made 3 loaves instead of the rolls in the pans. My pans are 9″ x 5″ x 2″ but the dough just did not rise good the third time in the pans. I did put the parchament paper over it and covered with the towel although I was concerned the towel might weight the bread down as it rose so I didn’t wrap it snug like I did the first two times. I was so excited because the first two risings were absolutely perfect and beautiful. I am not going to give up. Your kindness and expertise is so appreciated. I have no issues with rye or white bread so now want to perfect the WW.

      Reply
    13. Colleen Ramsey

      Hi again, just took my first batch out of the oven – My pans are 5 1/2″ x 9 1/2″ x 2″. The loaves did not rise above the pan before baking. Up to that point the dough was rising perfectly. I was so excited only to be disappointed when they come out of the oven at not even 2 inches high.

      What could I have done wrong? Your expertise will be much appreciated.

      Reply
      1. Bonita

        Hi Colleen: Thank you for your message and for making our whole wheat bread recipe, I’m very surprised it didn’t rise for you. But I will ask you a couple of questions to see what you could have done different.
        1. What was the mixing stage like, dry or wet.
        2. Did the dough rise in the bowl good.
        3. Are you living in high elevation or low.
        4. Did you deflate the dough before cutting out the buns.
        Let me know and I will get back with your answers.
        Chat soon Bonita

        Reply
    14. Colleen Ramsey

      What size bread pans do you use? I made the recipe this morning and it just didn’t rise above my pan however they are a larger pan.

      I love your utube tutorial. You are an amazing teacher.

      I love baking and cooking. Made over 3700 cookies and 120 mini loaves of fruit breads for Christmas gifts and delivered over 120 trays! Lovely seeing the smiles on people faces when delivered. Now I can add your WW bread to my list of goodies.

      Reply
      1. Bonita

        Hi Colleen: You are amazing and what a lovely kind thing to do for people. Baking is so relaxing and a lovely way to keep positive in these trying times. So sorry again about your bread, I look forward to hearing from you and seeing what you could have done different.
        My pans are 9 x 5 so not much difference from yours, thank you once again.
        Bonita

        Reply
    15. Ann Verghese

      Hi! Bonita
      Excellent fool proof recipe. I tried out your recipe with half the amount 31/2 cups of flour and in the first try itself the bread was soft in texture and delicious. Thank you so much God bless

      Reply
      1. Bonita

        That is wonderful and thank you for letting us know and enjoy to the fullest. I’m glad you made our recipe and half the batch. 🙂 Bonita

        Reply
    16. Binod

      My dough doesn’t become elastic. HELP PLEASE!

      Reply
      1. Bonita

        Hi Binod, Have you done all the steps or are you still mixing the dough. Bonita

        Reply
      2. Bonita

        Hi Binod, I haven’t heard back from you yet to see what happened to your dough and if you wish to reply and we can go over the steps that you did and I will try to help you for the next batch of bread. 🙂 Bonita

        Reply
        1. Binod Pradhan

          Sorry for the late reply, I did all as instructed but my dough didn’t get elastic. It broke without stretching when I pulled it. The final bread though soft, didn’t rise so much and the bread felt heavy and dense. Much heavier and denser than what I get in the market.

          Reply
          1. Bonita

            Homemade bread is a little more heavier then the grocery stores or market bread, they have big mixer and a different recipe to help keep the bread longer from going stale or mildew. But I’m sure the next time you make it you will feel more comfortable and even relaxed, after that understanding the texture of the dough and if you need to add more warm water or flour. I hope this helps keep in touch and hope you make our recipe again soon. 🙂 Bonita

            Reply
            1. Eve Percy

              Hi Bonita

              Thank you for your recipe I shall enjoy baking it.
              How long can the bread be kept in the freezer?

              Regards
              Eve

            2. Bonita

              Hi Eve: Thank you for your message and for stopping by, you can freeze the bread for a long time. Making sure you put the bread in a freezer bag and its good until they are eaten. Enjoy Bonita

    17. Gloria

      I’m going to be making this whole wheat bread with red fife flour. Would I make any adjustments using this type if whole wheat flour?

      Reply
      1. Bonita

        Hi Gloria, Thank you for your message and for stopping by, I’m glad you are going to make our recipe and I’m questioning the flour for what I’m reading about it, its got a low count of gluten flour in it and it will be more towards gluten free flour. But if you use half of the red fife and half white or regular wheat it should be ok. But most gluten free flours have no xantan in it and you need that for the elastic texture of the flour. So I hope you can understand that and if you have anymore question just message me back. Bonita

        Reply
    18. Miles

      Hi Bonita, thank you for your bread recipe and YouTube video. I’m sure that using both will be very helpful to me. Could you please provide the amounts of ingredients that I need for one loaf of bread. I would like to try baking a single loaf prior to making three loaves. Moreover, it is just my wife and I and we don’t eat a lot of bread. Thank you.

      Reply
      1. Bonita

        Hi Miles, Thank you for your message and for stopping by, I’m glad you enjoyed our recipe. What you can do is half the recipe and it will make one and half loafs and the extra dough you can freeze or make some soup buns or toutons, and they can be bagged and frozen if you can’t eat them within a week. I hope this helps and have a lovely day. 🙂 Bonita

        Reply
    19. Pamela Ferguson

      Hi Bonita,
      I enjoyed your homemade wheat bread video. I will actually attempt to make the bread today. Can I replace the warm water with warm coconut milk?

      Reply
      1. Bonita

        Hi Pamela: Thank you for your message, if you wish you can replace the with coconut milk but maybe do half water and half coconut milk to be safe. I hope that helps, enjoy 🙂 Bonita

        Reply
    20. Annie

      Hello Bonita,
      Thank you so much for your video and recipe, it is so very relaxing to watch you make the whole wheat bread. No stress and so straightforward, you have given me hope to bake one myself….as I am unable to just venture out to purchase some whole wheat flour due to our lockdown in Spain, may I replace with all purpose flour and add in sunflower seeds which I have in my pantry.
      Do you think that might make it slightly wheatty?? Have never been a fan of white bread myself….but trying this will help me will definitely start my road to making bread…..look forward to your reply when convenient to you, stay safe, fit and healthy Bonita…simply look forward to browsing your website, so thankful I found you, Bonita.

      Reply
      1. Bonita

        Hi Annie: Thank you for your message and for stopping by and enjoying our recipes, you can top up any extra wheat, seeds or even grated oats to add more fibre to your bread recipe. I understand white bread is not so healthy for you but you can even use a couple of cup of that if you are short on flour. This is indeed a very stressful time for people not able to leave their homes to pick up supples. I hope this helps and thank you once again, enjoy our recipe and message anytime you need help finding something on our website. Keep safe and god bless. 🙂 Bonita

        Reply
    21. Edgar

      Hi Bonita,

      Just wanted to make sure about placing the bread in the oven. I’m not sure with the instructions if I’m supposed to preheat the oven before placing the bread in? I’m pretty sure I’m supposed to but I wanted to make sure, thank you so much!

      Reply
      1. Bonita

        Hi and sorry I’m just getting to your message, always pre-heat your oven before you bake or cook anything. This give you the correct cooking time from start to finish. If something is messaging in our recipe you can watch the video and see every thing I do from start to finish. Enjoy and stay safe. 🙂 Bonita

        Reply
        1. Bess

          I made the bread today using the recipe but substituted molasses for the honey. It is a soft delicious bread that rose up perfectly and made three nice sized loaves. It toasts a golden brown and isn’t too salty or sweet. Excellent recipe.

          Reply
          1. Bonita

            Hi Bess: Thank you so much for letting me know and for making our whole wheat bread recipe. I’m glad you enjoyed it, enjoy to the fullest and message any time. 🙂 Stay safe Bonita

            Reply
    22. Aldene

      I’m so happy I saw your u tube video. With this corona virus and being housebound after having three heart attacks I figure your never to old to learn how to make bread. So at 64 this is my first attempt, Thankful I have the ingredients.

      I’m just uncertain as to how long you knead. Your website says 10 minutes the first knead….how about the other times. Is it also 10 minutes?
      Thanks so much! Looking forward to your recipes.

      Reply
      1. Bonita

        Sorry Aldene i’m just getting to your message, with this outbreak I’ve been trying to get to everyones messages in a timely matter. The first mixing stage is the MOST important stage to mix well and knead longer to make sure everything is worked in and the yeast is active. The other times its just to release the air form the dough my kneading down and folding in. Then form a ball, cover, keep warm and repeat after 20 to 30 minutes. You will do amazing and I’m so glad you found us. Welcome to our website and message any time, but if its something you needed answered quick I’m not sure if I will see it, so give me a few hours to get back to you. Stay safe and God Bless…Bonita

        Reply
    23. Shevya Trigunayat

      Hi Bonita,
      Thanks for sharing such a great recipe. I was looking for a good whole wheat flour bread without any amount of refined/unhealthy flour and I came across your recipe.
      Now as I am a beginner, I don’t have the bread loaf tin. So can I make this recipe in rustic form by directly putting the dough after shaping on the baking sheet and bake this?
      And if I want to half the recipe as follows:
      Warm Water – 1 & 1/2 cups
      Yeast – 1/2 tbsp
      Honey – 8 tsp
      Butter or margarine – 1 tbsp
      Sea salt – 1/2 tsp
      Whole Wheat Flour – 3 & 1/2 cups and 1/4 cups extra for working dough
      Would that be fine?
      Will look forward to your reply.
      Thank you in advance.

      Reply
      1. Bonita

        Hi Shevya: Thank you for your message and for enjoying our recipe, you can bake the bread in whatever you have available for sure. This is just the traditional loaf pan we use not for any other reason, its ok to half the recipe and just keep in mine you may have to work more warm water or more flour through the dough if needed. Please follow up after you have made it and enjoy. 🙂 Bonita

        Reply
        1. Shevya Trigunayat

          It turned out perfect. Thanks for the recipe.

          Reply
          1. Bonita

            That is wonderful and I’m glad you do great, this is indeed and lovely recipe to make and follow. Thank you for letting me know and enjoy your bread to the fullest. Have a wonderful Easter Weekend, stay safe…:) Bonita

            Reply
    24. Susan

      What whole wheat flour do you use? I have both King Arthur Traditional whole wheat flour and white whole wheat flour. The recipe and video look easy to follow. I am anxious to try the bread.

      Reply
      1. Bonita

        Hi Susan: Thank you for your message and for stopping by, this is a easy recipe to follow you will do great. I always say whatever flour is on sale is the flour to use. But sometimes I buy Robin Hood, Golden Crust, NO Name flour in the yellow bag, I no thats not much help there, but all of them is equally good. Let me know how you do and enjoy to the fullest. 🙂 Bonita

        Reply
    25. Elaine

      Hi Bonita…I was wondering if i could substitute table salt for sea salt

      Reply
      1. Bonita

        Hi Elaine: Thank you for your message and for stopping by, I use sea salt on all my recipes and for the table if anyone would like to use it. So yes you can substitute for sure table salt for sea salt. 🙂 Have a lovely day Bonita

        Reply
    26. Dava Trevino

      Hi Bonita,
      I live in Northern Colorado, do I need to make any adjustments for high altitude?

      Reply
      1. Bonita

        Hi Dava: Thank you so much for your message and for visiting our website, that is a wonderful question. Sometimes high altitude can effect the out come of your bread, but just make sure when you are making your dough the texture is nice and It got good elastic texture. Cover your bowl with a warm towel so it will rise well and don’t over rise your dough only the times listed. I lived in the northwest territories of canada and it was a high altitude as well and I always had lovely bread when it was baked. Hope this helps and enjoy 🙂 BONITA

        Reply
      2. Valerie

        Does the yeast go into the 3 cups of warm water and honey for 5 minutes? It’s unclear in the directions? Thank you!

        Reply
        1. Bonita

          Yes you can add both of them together to rise the yeast. The sugar of the honey will help rise it faster. I just seen your messages on Youtube and thank you for making our bread recipe and enjoy to the fullest.
          Bonita

          Reply
    27. Vasanti Pereira

      Hi Bonita,

      Thanks a lot for your video my whole wheat bread turns out dry and crumbs what am I doing wrong.

      Reply
      1. Bonita

        Hi Vasanti: Thank you for your message and for stopping by, I’m so sorry your whole wheat bread didn’t turn our light and fluffy. It’s important you work the dough well at first. When the dough is wet and all the ingredients are added you must work the dough and bring it all together with a spoon first then your hand or kitchen aid. Folding the dough inward and adding more flour to form a ball, let rise twice kneading it well between. I hope this helps and follow the video and practice makes prefect when it comes to bread making. 🙂 Enjoy Bonita

        Reply
    28. Vasanti Pereira

      Hi Bonita,

      Thanks a lot for your video my whole wheat bread turns out dry and crumbs what am I doing wrong.

      Reply
    29. Robin McLendon

      Thank you so much for this recipe. I can now bake lovely, tasty, whole wheat bread for a much lower cast than store bought. I have a college student living with me, and I love watching the loaves disappear!

      Reply
      1. Bonita

        You are very welcome Robin, I’m glad to help. My husband thats all he eats is homemade bread and when he got to eat store bought he is not happy. 🙂 Have a wonderful day and thank you for your lovely messages. Bonita

        Reply
    30. Lyana Seah

      I have tried out this recipe. It was GREAT and EASY! My homemade bread haven’t been so successful before! Thank you, Bonita!

      Reply
      1. Bonita

        Hi Lyana: That is wonderful and I’m so glad you enjoyed it, thank you so much for your message and for visiting our website. I try to make our recipes easy to follow so you will make it right the first time. After you made it once you can feel more comfortable when making any of my bread recipes. Have a lovely day. 🙂 Bonita

        Reply
        1. Norma

          Hi, I am making your whole wheat bread for the first time ever. My first attempt at making bread.. It’s rising now for the second time. I hope it works out.

          Reply
          1. Bonita

            Hi Norma: Thank you for your message and for stopping by, I’m glad you are making one of my favourite breads,,,,Whole wheat this is a lovely recipe and easy steps. You are going to do amazing and let me know your outcome and enjoy. 🙂 Bonita

            Reply
        2. Raymond Morenas

          I will try this recipe.

          Reply
          1. Bonita

            Thank you I’m glad you are going to make our WWB recipe and enjoy to the fullest. 🙂 Bonita

            Reply
        3. Susan Miller

          Hi Bonita ❤️

          Have you used Salted Butter? Does it matter which I use? Thank you

          Reply
          1. Bonita

            Hi Susan, Thank you for your message and for stopping by…Yes you can use salted butter but only use half the salt. I have used both but I like to add my own sea salt into the recipe and then I know how much I put in. I hope this helps and we just posted a recipe yesterday for one loaf of WWB this is the link. https://youtu.be/4lRLNPm-Znc?si=5VCaz41g_eNyNXow enjoy Bonita

            Reply
      2. Rosit

        Hi Bonita, could you convert this recipe in grams instead of cups

        Reply
        1. Bonita

          Hi Rosit: Thank you for your message and a recommendation I will try my best, 1 cup of flour is equal to 125 grams and 4 1/4 ounces. I will work on this recipe and convert. Enjoy and thank you 🙂 Bonita

          Reply
          1. Jim from Victoria BC

            Hi Bonita
            Thanks for your great help and demonstrations
            My mother often made bread and our family loved it
            I never thought I would be able to make bread until I found you
            I have baked 5 batches and the taste is amazing
            I am having trouble getting the bread to rise up to a nice height like yours

            Reply
            1. Bonita

              Hi Jim: Thank you for your message and for making and enjoying our bread recipe, sometimes it takes time to know what works best went it comes to bread making. Try next time only letting the dough rise once in the bowl and then once in the pans, DON’T deflate the dough in the bowl just cut the small pieces of dough and form into a ball or one long piece. When the 30 minute rising time in the pans is up, try pre-heating the oven to 375º F and bake at that temperate for 15 mins then lower the oven to 350ºF and bake for the last 15 minutes, see if that will make a differance in the height of your bread. Please followup and thank you for sharing your lovely story about your mom making bread, its a wonderful feeling to come home to the smell of homemade bread baking for sure. Keep baking and thank you 🙂 Bonita

    31. Judy Woodford

      Great job!

      Reply
      1. Bonita

        Hi Judy: Thank you, we are so glad you enjoyed our recipe and video. Thank you for stopping by. 🙂 Bonita

        Reply
      2. Raymond Morenas

        I will try this recipe.

        Reply
        1. Christine

          What size bread pans should be used?

          Reply
          1. Bonita

            Hi Christine, you can use a regular sized bread pan, but the one i’m using is 9 x 5 inches. Enjoy our bread recipe and thank you for stopping by. 🙂 Bonita

            Reply
          2. Catherine Vivian

            Dear Bonita! Tqvm. I tried ur bread. My girls said it was good. Wondering how come your kneading looks simple. Gbless you for sharing. Happy baking my dear

            Reply
            1. Bonita

              Hi Catherine: Thank you for your message and for making and enjoying our bread recipe, I have been making bread for over forty years and I guess thats why it look like i make it look easier. But in time when you feel comfortable with making it you too will make it look easy. Please check out our other bread recipes and have a lovely day. 🙂 Bonita

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