Whole Grain Bread

You can eat freshly baked whole grain bread at home while it’s still warm. It tastes excellent moments after taking it out of the oven. Simply spread some butter or jam on fresh slices, and breakfast is ready. Homemade whole grain bread made with yeast doesn’t require preparing a sourdough. It rises nicely and has a crunchy crust.


  • 300g of whole wheat flour 
  • 7g of yeast
  • salt
  • sugar
  • 200 ml of water
  • 75 ml of olive oil

Time: 3h / for: 6 people

Preparation steps

  1. Mixing the ingredients: In a bowl, combine the whole wheat flour, add dry yeast, salt, and sugar. Heat the water (it should be warm but not hot) and mix it with the dough. Finally, add the olive oil (60 ml).
  2. Rising: Grease a round, heat-resistant dish with a diameter of 15–18 cm with olive oil. Transfer the dough for the bread, cover it with a cloth, and let it rise for 2 hours.
  3. Baking: Preheat the Wiggo oven to 200°C. Cut the whole grain bread with a knife to make it look nice, sprinkle it with flour. Place it in a heat-resistant dish and bake for 35 minutes.


  1. Yeast Options: In the whole grain bread ingredients, we’ve included dry yeast, but you can also use fresh yeast. For the proportions given in the recipe, you’ll need 20 g of fresh yeast. Dissolve it in warm water with sugar. Transfer the prepared yeast mixture to the flour, season with a pinch of salt, add olive oil, and mix.
  2. Additional Coating: Before baking, you can brush the bread with olive oil and sprinkle the top with coarse salt or sunflower seeds.
  3. Enhancing Crust Color and Crunch: For an even more golden and crunchy crust, you can brush the top of the bread with a mixture of egg yolk and milk.
  4. Alternative Baking Containers: Whole grain bread can also be baked in a clay dish or a regular loaf pan.
  5. Post-Baking Step: After baking, partially open the oven door for 10 minutes. After this time, remove the bread and place it on a rack to cool.

Why choose whole grain bread for your breakfast?

Whole wheat flour contains more fiber and nutrients than refined wheat flour. It is made from whole grains that have not been stripped of their seed coat. It is rich in:

  1. Fiber: Whole wheat flour is significantly richer in fiber compared to refined wheat flour. Fiber plays a crucial role in regulating digestion and promoting digestive health.
  2. Vitamins: Whole wheat flour provides a range of vitamins, including B vitamins (B1, B2, B3, B6) and vitamin E. These vitamins are essential for various bodily functions, including the nervous system.
  3. Minerals: It also contains minerals such as iron, magnesium, phosphorus, zinc, and copper. These minerals are necessary for various metabolic processes and maintaining healthy bones.
  4. Antioxidants: Whole wheat flour may contain natural antioxidants that help combat harmful free radicals in the body.
  5. Fatty Acids: It contains healthy fatty acids, such as omega-3 and omega-6 fatty acids, which are beneficial for heart health and overall well-being.

Thanks to these components, whole wheat flour serves as a valuable alternative for those seeking more nutritious options in their diet.

Enjoy your homemade whole grain bread!

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