Description

Imagine slicing into a loaf of whole wheat bread that is as soft and airy as classic white sandwich bread, yet grounded in the nutty richness of whole grains. This recipe gives you that bakery style texture, tender, moist, and golden brown, while keeping added sugar very low so the flavor leans on wheat, gentle sweetness, and a hint of flaxseed depth. It is an everyday staple for sandwiches, school lunches, and your first toast of the morning.

Ingredients

Scale

Yeast Mixture

2 cups warm water (105°F – 110°F)
1 ½ tbsp active dry yeast
1 tsp honey (strictly to activate the yeast)

Dry Ingredients

4 cups whole wheat flour (white whole wheat preferred for milder flavor)
⅓ cup vital wheat gluten
¼ cup granular erythritol or stevia baking blend (measure 1:1 for sugar)
2 tbsp ground flaxseed meal (optional, for added fiber)
½ tbsp salt

Wet Ingredients

⅓ cup oil (avocado or light olive oil)
1 tbsp water (to compensate for reduced liquid sweetener)
½ tbsp white vinegar or apple cider vinegar

Cook Mode Prevent your screen from going dark

Instructions

Proof the yeast: In the bowl of a stand mixer, combine the 2 cups of warm water, active dry yeast, and the 1 teaspoon of honey. Whisk gently to dissolve. Let the mixture sit undisturbed for about 5–7 minutes until it becomes foamy and bubbly.
Combine dry goods: While the yeast is activating, take a separate medium bowl and whisk together the whole wheat flour, vital wheat gluten, the granulated sweetener (erythritol/stevia), ground flaxseed, and salt. This ensures the sweetener and gluten are evenly distributed.
Start the dough: Once the yeast mixture is bubbly, add about one-third of the flour mixture to the mixer bowl. Pulse or mix on low speed until a sticky, shaggy batter forms.
Add liquids and knead: Pour in the oil, the vinegar, and the extra 1 tablespoon of water. Switch to the dough hook attachment. Begin to knead on low speed, gradually adding the rest of the flour mixture in batches.
Develop the structure: Continue kneading on medium-low speed. The dough should come together into a ball that clears the sides of the bowl. If it remains too sticky, add extra flour strictly 1 tablespoon at a time. Knead for a total of 6–8 minutes until the dough is smooth, elastic, and springs back when poked.
First rise: Lightly grease a large bowl. Place the dough inside, turning it once to coat the top with oil. Cover with a clean kitchen towel and let it rise in a warm, draft-free spot until doubled in size (about 45–60 minutes).
Shape the loaves: Punch the dough down gently to release air bubbles. Divide the dough into two equal portions. Press each portion into a rectangle, then roll it up tightly, tucking the ends under to form a smooth loaf shape.
Second rise: Place the shaped dough into two greased 9×5-inch loaf pans. Cover and let rise again until the dough creates a nice dome that reaches just above the rim of the pan (about 30–45 minutes).
Bake: Preheat your oven to 350°F. Bake the loaves for 38–45 minutes. The tops should be a rich golden brown.
Cool: Remove from the oven. To ensure they are done, tap the bottom of a loaf—it should sound hollow, or register 190°F on an instant-read thermometer. Turn loaves out onto a wire rack immediately to cool completely before slicing.

Notes

Note for Diabetes Management: If you are living with diabetes or carefully tracking carbohydrates, remember that this bread is still a source of whole-grain carbs. Based on the estimate below, one slice provides about 11 g net carbs with very little added sugar, so you can choose the number of slices that fits your own meal plan and pair it with plenty of protein, non-starchy vegetables, and healthy fats.
Allergy Alert: This recipe contains wheat and gluten. It is not suitable for those with celiac disease or gluten intolerance.
Sweetener Note: Using erythritol or a stevia blend reduces the calorie and carbohydrate count significantly compared to honey, but the texture remains fluffy thanks to the vital wheat gluten.
Storage: Keep in an airtight bag at room temperature for up to 4 days, or freeze sliced loaves for up to 3 months.

Personal Twist

Savory Breakfast: Toast a slice and top with smashed avocado and a sprinkle of red pepper flakes; the hearty texture stands up perfectly to heavy toppings.
French Toast Upgrade: This bread is dense enough to soak up egg batter without falling apart, making it a higher-fiber, lower-sugar option for a weekend treat.
Garlic Bread Hack: Mix leftover herbs and a little olive oil, brush over thick slices, and broil for a quick, wholesome side dish for pasta nights.

These are approximate estimates based on standard nutritional data using USDA values. Values may vary based on brands and specific low-calorie sweetener used. For precise calculations, use a nutrition tracking app.