This whole grain bread is already seed oil free and uses butter as its fat source, which is excellent. However, it contains soy lecithin (emulsifier), maltitol (artificial sweetener), and commercial dough conditioners that should be replaced with clean alternatives. DIY version uses organic ingredients and eliminates all synthetic additives.
Based on: 100% Whole Grain Bread
· Makes approximately 30 servings (one 1.5 lb loaf)
· Serving: 1 slice (25g)
Why This Recipe is Seed Oil Free
Commercial 100% Whole Grain Bread from Nature's Own Life 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 Grain Bread may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Provides richness, flavor, and helps create tender crumb texture
Unrefined sea salt
8g (1.5 teaspoons) · Redmond Real Salt
Enhances flavor, controls yeast activity, and strengthens gluten structure
Organic raw honey
12g (1 tablespoon) · Nature Nate's Organic Raw Honey
Feeds yeast, adds subtle sweetness, and improves browning
Organic apple cider vinegar
5ml (1 teaspoon) · Bragg Organic Apple Cider Vinegar
Natural dough conditioner that improves texture and acts as preservative
Organic sunflower lecithin
2g (1/2 teaspoon) · NOW Foods Organic Sunflower Lecithin Powder
Natural emulsifier that improves texture and extends freshness
Instructions
Step 1. In a large mixing bowl, combine 300ml warm filtered water (around 110°F/43°C) with 12g organic honey, stirring until dissolved. Sprinkle 7g active dry yeast over the surface and let bloom for 5-8 minutes until foamy and doubled in size. This ensures your yeast is active and will properly leaven the bread.
Step 2. In a separate bowl, whisk together 450g organic whole wheat flour, 30g vital wheat gluten, 8g sea salt, and 2g sunflower lecithin powder. Mix thoroughly to ensure even distribution - the lecithin powder can clump, so break up any lumps with your fingers or a fork.
Step 3. Melt 15g organic butter and let cool slightly. Add the melted butter and 5ml apple cider vinegar to the yeast mixture, stirring gently. The vinegar acts as a natural dough conditioner and will help create a tender crumb.
Step 4. Pour the wet ingredients into the flour mixture and stir with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8-10 minutes until the dough becomes smooth, elastic, and slightly tacky but not sticky. The high protein content from the wheat gluten will make this dough quite elastic.
Step 5. Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1-1.5 hours until doubled in size. Punch down the dough, shape into a loaf, and place in a greased 9x5 inch loaf pan. Cover and let rise again for 45-60 minutes until the dough crowns about 1 inch above the pan rim.
Step 6. Preheat oven to 375°F (190°C). Optional: brush the top with melted butter for a golden crust. Bake for 35-40 minutes until the internal temperature reaches 190°F (88°C) and the crust is golden brown. Cool completely on a wire rack before slicing - this prevents gummy texture and allows the crumb to set properly.
Storage
Store wrapped in plastic or bread bag at room temperature for 3-4 days, or freeze sliced for up to 3 months. Without commercial preservatives, this bread has a shorter shelf life than store-bought but maintains freshness when properly stored.
Cost Comparison
Cost per serving (homemade)$0.062
Cost per serving (store-bought)$0.15
Savings59%
Significant upfront investment in organic ingredients, but bulk quantities provide excellent long-term value. The cost per serving drops dramatically after the initial purchase since most ingredients make many loaves.