Eunice's Bread

My good friend, Eunice, shared this recipe with me a while back.  Incredibly, she bakes all her bread she serves to her family and friends. During a dinner conversation, I voiced what a difficult time I was having trying to find a whole wheat bread recipe.  During dinner, Eunice shared her homemade bread with me.  The texture and taste what what I had been looking for. This is the best whole-wheat bread recipe I have made.  Many recipes claim to be whole-wheat, but upon looking at the ingredients, all-purpose flour is listed.  While many people like the texture of a flour blend, this bread contains gluten, which helps the bread to rise and give a nice texture. My youngest daughter, Emily, who claims to dislike wheat bread, asks me when I plan to bake more of Eunice's bread!  Her favorite way to enjoy this wholesome goodness is fresh from the oven with a pat of butter and home-made black raspberry jam. I usually make two loaves of bread, which means I double the ingredients.

Eunice's Bread


  • 10 ounces of water (100-110 degrees F)
  • 1 1/4 tsp salt
  • 1/2 TBSP butter (or coconut oil)
  • 1/4 cup honey
  • 1 1/2 TBSP gluten
  • 3 cups whole wheat flour
  • 1 1/2 tsp yeast


  1. Place the ingredients listed in a heavy-duty mixer in the order listed.
  2. Mix on slow for 15 seconds gradually increasing the speed a little until the dough pulls away from the sides into a ball. (Dry dough in colder months will knock while mixing...add drops of water. Wet dough will look like batter...sprinkle with flour.)
  3. I make a proofer by putting a large cookie sheet with hot water on the bottom rack of the oven.  Turn on the oven to 200 degrees.  When it reaches the temperature, turn the oven OFF.
  4. Cover the dough bowl with a damp towel.
  5. Set bowl in the oven to rise for 2 hours.
  6. Divide the dough in half.  Roll out dough to approximately 9x12 rectangle and roll starting with the short end.
  7. Place seam side down in greased pan turning the ends down.
  8. With a fork, poke several holes across the top to remove any air pockets OR with a sharp knife, score diagonal slits on top, if desired.
  9. Set the loaves on the stove top under a light to rise until doubled.  May be 1-2 inches above the pan.
  10. Bake at 350 degrees for 30 minutes or until golden brown and sounds hollow when knocked.
  11. Remove from pans onto cooling rack.  May rub with butter on top to keep bread soft.

NOTE:  Half of the loaf of bread was devoured before this photo was uploaded!