Breads (Yeast) - Loaves
100% Whole Wheat Bread – Soft & Fluffy
September 24, 2023
| Recipe by Bake with Paws
Last Updated on June 25, 2025
By Bake with Paws
100% Whole Wheat Bread – Soft, Nutty and Naturally Flavoured (Old Dough Method)
If you’ve been searching for a soft and fluffy 100% whole wheat bread that doesn’t compromise on texture or flavour, this is the recipe for you. Made entirely with whole wheat flour and enriched with the natural fermentation benefits of the Old Dough Method, this bread delivers a wholesome, nutty flavour with a beautifully soft crumb.
Unlike many whole wheat bread recipes that rely on white flour or bread improvers, this loaf stays true to its name—100% whole wheat, with no bread flour mixed in.
Why You’ll Love This Recipe
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Soft Texture: Despite being made with 100% whole wheat flour, this bread is surprisingly soft and light, thanks to the old dough method.
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Deep, Natural Flavour: The use of prefermented dough (old dough) adds complexity, mild sweetness, and a rich, nutty aroma.
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Better Freshness: The natural fermentation process helps the bread stay softer and fresher for longer.
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No Bread Improver Needed: All the softness and rise come naturally from good technique and time.
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Healthier Choice: Made with only whole wheat flour for more fibre, nutrients, and a richer taste.
What is the Old Dough Method?
The Old Dough Method (Pâte Fermentée) involves using a portion of fully developed bread dough from a previous batch (or made in advance) to improve the flavour, texture, and shelf life of your next bread.
In this recipe, a portion of dough is prepared a day ahead, refrigerated overnight, then incorporated into the final dough the next day. This slow fermentation allows the natural enzymes and yeast to develop better flavour and structure—without commercial bread enhancers.
Challenges and Tips for Baking 100% Whole Wheat Bread
Baking with 100% whole wheat flour requires a slightly different approach compared to baking with white bread flour. Whole wheat flour contains less gluten, which means the dough doesn’t develop as much structure or rise as high as white bread dough. To help fill the loaf pan and achieve a good volume, this recipe uses a larger amount of flour.
Whole wheat flour also absorbs more water due to the presence of bran and germ, so a higher hydration level is essential to prevent a dry and dense loaf.
Another important point I came across during my research: over-kneading whole wheat dough can damage gluten development, as the sharp bran particles can tear the gluten strands. To prevent this, I intentionally reduced the kneading time for this recipe, focusing instead on gentle mixing and sufficient resting time to allow the flour to hydrate fully..
How To Make 100% Wholewheat Sandwich Loaf
Ingredients (Yields: 1 Loaf)
Old Dough:
190g whole wheat flour (I used Bob's Red Mill Whole Wheat Flour)
145g water, room temperature
1/4 round tsp (1g) instant yeast
1/4 tsp sugar
Main Dough:
190g whole wheat flour (I used Bob's Red Mill Whole Wheat Flour)
All the old dough (above)
20g sugar (I used coconut sugar)
1 tsp (3.1g) instant yeast
1 tsp (5.5g) salt
160g full cream/whole milk or fresh milk
35g butter, room temperature
Egg Wash (Optional):
1 egg + 1 Tbsp water, whisked
Utensil:
450g loaf pan (21.3 X 12.2 X 11.5 cm / 8.4" X 4.8" X 4.5")
Step-By-Step Instruction:
- Old Dough
- Combine water, yeast and sugar in a mixing bowl. Add in whole wheat flour and mix with hand. Roll into a ball and place in a greased bowl. Cover with cling film and let it proof 1 hour in room temperature (28C).
- After 1 hour, place into the refrigerator overnight for at least 12 hours or up to 16 hours. Fridge temperature 2C - 4C. The next morning, take out the old dough from refrigerator to return to room temperature 30 minutes before using. You can also use directly from the fridge if you forget to take out earlier.
- If you don't plan to bake the next day, after 1 hour fermentation, shape it into a ball and wrap it in cling wrap or place it in a ziplock bag. Store it in the freezer for 1-2 months. Take it out 30 minutes before using to defrost.
- Main Dough:
- Put all ingredients (except butter), including all the old dough (slightly tear the dough) into a bowl of stand mixer.
- Slightly combine the mixture by hand with the paddle attachment before turning on the machine so that the flour will not splash out. Using the paddle attachment, mix for 2 minutes or until the dough comes together and elastic.
- Change to hook attachment, add butter and continue knead for about 7 - 10 minutes or until reach a reasonable window pane stage. The whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.
- 1st Proofing:
- Cover the bowl with plastic or cling film and let it proof at a warm place for about 45 - 60 minutes or until doubled in size.
- Shaping:
- Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 3 equal portions (about 240g per portion) or 2 portions at your choice.
- Form each portion to a ball. Rest for 5 - 10 minutes.
- Flatten with rolling pin into a dish.
- Fold right to centre and fold left to meet in the centre. Roll out with rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed.
- Place all dough in a loaf pan.
- Second Proofing:
- Let the dough rise for about 30 - 45 minutes slightly below the rim of the pan. My room temperature 28C - 29C.
- To bake:
- Brush with egg wash (optional).
- Bake in a preheated oven at at 190C (top & bottom heat) or 170C (fan-forced) for about 30 minutes, or until golden brown.
- I usually preheat oven for 15 minutes before baking.
- Remove bread from oven and let them cool on rack completely before slicing.
Old Dough
Main Dough
Baker’s Tips for Success
- Gluten Development
- Gluten is key to creating soft, airy bread. It forms when flour is hydrated, giving the dough strength and structure. To encourage proper gluten development, use techniques like autolyse or kneading. You can check if the dough is ready with the windowpane test — the dough should stretch thin without tearing. In my experience, high-hydration doughs with a generous amount of fat are easier to stretch and can achieve an almost paper-thin windowpane stage.
- Kneading:
- Please regard the timing provided as an indication only. It is only meant as a guide. Times vary by flour and mixer type. For higher fat dough, knead longer (18–20 minutes).
- Flour & Hydration:
- Use high-gluten flour for optimal texture. Always reserve some liquid to adjust dough consistency for best results. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.
- Dough Temperature:
- Maintaining the right dough temperature during kneading is crucial for a fine crumb. If the dough becomes too warm, the crumb will become too big and uneven. To prevent this, use cold water, milk, or eggs, and chill your mixing bowl or hook attachment in the freezer. Knead at low speeds, and if your kitchen is warm, rest the dough in a cooler spot. Proper dough temperature ensures a soft, fluffy bread with a fine, even crumb.
- Proofing:
- Proofing time depends on your environment. Use the finger poke test to gauge readiness. To check dough readiness, lightly press the side with your finger:
- If it bounces back instantly, it’s under-proofed and needs more time.
- If the indentation stays, it’s over-proofed.
- If the indentation slowly bounces back, it’s ready to bake.
- There’s also a final rise called oven spring when the dough bakes, which adds to the bread’s height.
- Wrinkle Top or Shrinking:
- If your bread collapses or develops wrinkles on top after baking, it might be over-proofed during the second rise. Aim for the dough to rise to 80-90% of its final size or just below the rim of the pan to prevent this. Over-proofing leads to weaker structure, causing the bread to lose shape.
- Baking & Oven Temperarate:
- Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.
Serving Suggestions
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Perfect for sandwiches or toast.
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Delicious with nut butter, jam, or a drizzle of honey.
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Ideal for dipping in soups or pairing with savoury spreads.
Storage Tips
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Store at room temperature in an airtight container for up to 2–3 days.
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For longer storage, slice and freeze. Toast straight from frozen when needed.
Other Whole Wheat Recipes to Try
Tried This Recipe?
If you bake this 100% Whole Wheat Bread, I would love to see it!
Tag me on Instagram @Bakewithpaws and use the hashtag #bakewithpaws.If you have any questions or feedback, feel free to leave a comment below—I’m happy to help.
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Labels:
Breads (Yeast) - Loaves,
Thanks for this recipe sis ❤❤❤... I wish you make the sourdough version too...
ReplyDeleteHi, thank you for dropping by Bake with Paws. I will try soon hopefully but going to be sour for sourdough version.
DeleteYou are most welcome:)
That loaf is beautiful. Where can I buy a pan that size. I feel like I've looked everywhere.
ReplyDeleteHi, Thank you. You can order online. Just google search Chefmade 450g Loaf Pan.
DeleteBelow is in Amazon:
https://www.amazon.com/CHEFMADE-Non-Stick-Bakeware-Aluminium-Homemade/dp/B07QBNQD1J
Cheers :)
Hi, do I just double the ingredients if I want to make 2 loaves? Thank you!
ReplyDeleteHi, thanks for your interest in this recipe. Yes, please double the recipe for 2 loaves.
DeleteCheers and happy baking:)
Hi, I tried this recipe and everything was ok until when kneading with the butter. The dough became very sticky and stuck to the bowl of the stand mixer.
ReplyDeleteI tried mixing it longer and adding more hole wheat in increments but it still remain too sticky.
Any idea what might be wrong? I have tried your white bread shokupan and never experienced this issue before :(
Hi, thank you for trying and sorry to hear that your dough is too sticky.
DeleteIt maybe too much liquid for the flour you used. This is because each flour absorbs water and hydrates differently. Please use less milk in this case.
Maybe try to reserve 20 - 30g of milk in this case.
However, if a small part of the bottom sticking to the base of the mixer bowl is fine.
I hope it helps.
Cheers :)
Thanks… Tried a second time and it worked! Your recipes are always great. One question… is your butter used salted or unsalted?
DeleteGood to hear this and your update. I usually used salted butter in all my bakings :)
DeleteMerry Christmas and Happy New Year :)
Hi, what do you think to use almond milk (homemade) instead od regular one?
ReplyDeleteThe old dough is in the fridge, tommorow is baking day ☺️
Hi, thank you for trying. I think it should work too. Exciting time...Looking forward to your result.
DeleteCheers :)
It turned out pefect! Thank you so much for the recipe. 🥂
DeleteYay! Great to hear this.
DeleteHi
ReplyDeleteCan not use milk but use warm water instead? My son is lactose intolerant. Want to try making this bread.
Hi, thank you for your interest in this recipe. Yes, of course you can use all water. Please cut down about 15% of liquid if water is used. So, replace 160g milk with 135g of water.
DeleteThank you :)
Hi! Can use all bread flour for this recipe? And will this change the liquid measurements? Thank you. :)
ReplyDeleteHi Anne,
DeleteYes, you can. You may want to check out the Easy Shokupan recipe in my blog too.
https://www.bakewithpaws.com/2022/03/easy-shokupan.html
Thank you :)
Hi, I'm wondering if I can start to use the old dough after 1 hour of fermentation. Thanks.
DeleteHi, thank you for your interest in this recipe. You can use after one hour of fermentation but the result will be slightly different. I normally won't recommend. However, you can try and it is quite similar like sponge dough method.
DeleteCheers :)
Hi.... i already tried once this recipe, but i think the liquid amount is too much for my flour, so the dough was very sticky. Next time i will try again. Should i cut the water in the old dough too or just in the main dough? Because at the first try, i put all the water as in the recipe and the old dough is very watery.
ReplyDeleteHi, Thank you for trying this recipe and your feedback. Sorry to hear that your dough is too wet. Yes, please cut down the liquid on both old dough and main dough.
DeleteBtw, please refer to the General Note "HYDRATION" as shared above as well:
The liquid measurement given is also a guide. It is advisable to always reserve some liquid and not add it all in one go. This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency. This is because each flour absorbs water and hydrates differently.
I hope this help.
Cheers and Happy Baking :)
Thanks for the guide. I will try again soon. And thank you for the recipe 😊
DeleteYou are most welcome :) Good luck in your next attempt.
DeleteI want to thank you for this recipe, and precise instructions. I had several failed attempts trying to make wheat bread at home. With your guide, I was successfully!!! You are amazing
ReplyDeleteHi there, Thank you for your confident with my recipe and sharing your kind feedback. I am so happy to hear that it works for you too.
DeleteKeep baking and have a wonderful day!
Cheers :)