Nature's Own whole wheat bread contains soybean oil and soy lecithin - both inflammatory seed oils that we'll eliminate. The commercial version also includes unnecessary emulsifiers and dough conditioners. Our organic DIY version uses real butter and traditional bread-making techniques for superior nutrition and flavor.
Based on: 100% Whole Wheat Bread
· Makes 2 loaves (approximately 52 servings)
· Serving: 1 slice (26g)
Why This Recipe is Seed Oil Free
Commercial 100% Whole Wheat Bread from Nature's Own often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original 100% Whole Wheat Bread may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Strengthens gluten network for better rise and chewier texture in whole wheat bread
Sea salt
8g (1.5 teaspoons) · Redmond Real Salt Fine Sea Salt
Flavor enhancer and gluten strengthener, controls yeast activity and fermentation rate
Organic wheat bran
40g (0.5 cup) · Bob's Red Mill Organic Wheat Bran
Adds fiber, nutrition, and authentic whole wheat texture and color
Organic apple cider vinegar
10ml (2 teaspoons) · Bragg Organic Raw Apple Cider Vinegar
Natural dough conditioner that improves texture and acts as preservative
Vitamin C powder
1g (1/4 teaspoon) · Pure Encapsulations Ascorbic Acid
Natural dough improver that strengthens gluten and extends shelf life
Instructions
Step 1. In a large mixing bowl, combine 150ml (about 2/3 cup) warm water (110°F) with honey, stirring until dissolved. Sprinkle active dry yeast over the surface and let proof for 5-10 minutes until foamy and doubled in volume. If yeast doesn't foam, it's dead and needs to be replaced - this step is crucial for proper rise.
Step 2. In a separate bowl, whisk together whole wheat flour, vital wheat gluten, wheat bran, salt, and vitamin C powder until evenly distributed. The vitamin C acts as a natural dough improver and the gluten will give whole wheat bread better structure than commercial versions achieve.
Step 3. Add the melted butter, apple cider vinegar, and remaining 250ml warm water to the proofed yeast mixture. Gradually add the flour mixture, stirring with a wooden spoon until a shaggy dough forms. The dough will be sticky initially - resist adding extra flour as whole wheat absorbs liquid slowly.
Step 4. Turn dough onto a lightly floured surface and knead for 10-12 minutes until smooth and elastic. The dough should feel slightly tacky but not wet. Proper kneading develops the gluten network essential for good texture. Place in a greased bowl, cover with damp cloth, and let rise in warm place (75-80°F) for 1-1.5 hours until doubled.
Step 5. Punch down risen dough and divide into two equal portions (about 680g each). Shape each into a loaf by flattening into rectangle, rolling tightly, and pinching seams closed. Place seam-side down in greased 8.5x4.5 inch loaf pans. Cover and let rise 45-60 minutes until dough crowns 1 inch above pan rim.
Step 6. Preheat oven to 375°F. Optional: brush tops with melted butter for golden crust. Bake for 35-40 minutes until internal temperature reaches 190°F and loaves sound hollow when tapped. The crust should be golden brown and firm to touch.
Step 7. Cool in pans for 10 minutes, then turn out onto wire racks. Cool completely before slicing (at least 2 hours) - cutting hot bread results in gummy texture. Slice with sharp serrated knife using gentle sawing motion. Store in airtight container or bread box for 4-5 days, or freeze slices for up to 3 months.
Storage
Store at room temperature in airtight container or bread box for 4-5 days. Refrigeration makes bread stale faster. Freeze individual slices in freezer bags for up to 3 months. Toast directly from frozen if desired.
Cost Comparison
Cost per serving (homemade)$0.074
Cost per serving (store-bought)$0.089
Savings17%
Initial investment in organic ingredients costs more upfront, but bulk buying dramatically reduces per-serving costs. The health benefits of eliminating seed oils and artificial additives provide additional value beyond monetary savings.