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Whole Wheat Bread & Roll Recipe

Whole Wheat Bread & Rolls

The Joy of Bread Making!

Ahhh…the quest for the perfect loaf of bread or roll!

And what do we usually end up with? A hockey puck! Or brick!

But no more! I have found the most perfect recipe for whole wheat…yes, you heard me right…whole wheat bread and it is so versatile, you can even use the recipe for rolls, hamburger buns, round artisan loaves, traditional rectangle sandwich loafs! Did I mention it’s NO RISE??!!! Read on fellow frustrated bakers……..

First the recipe…..

Whole Wheat No Rise Bread/Roll Recipe

Click HERE to print

Get your ingredients together…..


***Thank you, thank you Melissa k. Norris!

Now let’s break it down into steps for you….so easy!

Step #1:

Water, yeast, sugar.

Stir your water, yeast, and sugar together. Stir well in a plastic, ceramic or glass bowl. Do NOT use metal…I repeat…do NOT use metal. Your yeasties do not like it! Use a WOODEN SPOON…again, no metal-not even a whisk-yeast does not like metal as it inhibits its growth potential!!! Leave for 5 minutes until it becomes frothy on top. It will look like this:

Frothy top.

Step #2:

Add oil, flour, salt and baking powder and mix well.

Mix, mix, mix.

Step #3:

Knead your dough.

Turn out onto a lightly…lightly floured board and knead gently for a few minutes. Melissa says for 6-8, I have never gone that long. I knead just until the dough is smooth as a babys bottom! See below:

Soft as a baby’s……

Step #4:Divide your dough

This dough will make 1 loaf and 12 rolls OR 2 loaves OR 24 rolls. You decide!

Divide dough…

And again…

Step #5: Form your bread into Loaves and Rolls

Shape into loaf

Cut into portions

Shape into a ball

Step #6: Let rest…yes, rest…not rise…rest!

Let your precious little breads rest a little. You’ve mixed them and punched them and formed them…they’re tired. They will size up a little…but not double. Just FYI.

Resting is good….

Step #6: Bake!

400 degrees for 12-15 minutes for rolls, add 5-10 more for bread

Beautiful Rolls…

Beautiful Loaf…

Melissa recommends baking on a pizza stone. I would love too as well, but cannot find one (I am being frugal and waiting till I find one at a thrift store!), I bake my bread in bread pans AND my round loaves on a foil lined pizza pan and my rolls on a foil lined cookie or pizza pan, lightly sprayed.

Step #7: Enjoy!!

These yummy rolls look so pretty on my china from England!

Really, really good hot out of the oven!!


*I use Turbinado for the sugar in this recipe.

*I use olive oil for the oil in this recipe.

*These keep really well and for a long time in the refrigerator.

*This recipe is very forgiving when it comes to the type of flour used. I have used whole wheat white/wheat half and half and I have used all whole wheat and I have used 1 C each white whole wheat and whole wheat and the rest dark rye.

*Measurements are pretty spot on.

*The baked bread/rolls freeze beautifully…just take out and bake in 350 oven to warm and brown.

Good luck…you won’t need much, this is a fantastic and easy recipe!!

Blessings to you and yours,





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Modern Homesteaders  http://modernhomesteaders.net