Clean Eating Bread Recipe

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Looking for a good clean eating bread recipe?

If you haven’t read the book Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients (affiliate link), put it on your “to-read” list. I did. I can’t wait to buy it. I peruse it every time I’m in the book store. In fact, I could almost say I’ve read the whole book already!

I was so excited when the authors shared this video with a base recipe I could try before I bought the book.

The only thing I didn’t like was the use of white flour. In my Clean Eating plan, I’m not allowing any white flour at all. So I had to adapt this a little. And you know what? It worked!

Clean Eating Bread

All I did was follow their recipe exactly, but I substituted the white flour for whole wheat pastry flour (which is the only kind of whole wheat flour I ever use.). It turned out great!

I should mention that by substituting the flour, I was not able to get fourΒ loaves of bread out of the recipe as they show in the video. I was only able to make two loaves. But I’m okay with that! The bread turned out far more dense then what they show, but it’s really tasty.

I topped the first loaf with sesame seeds and added Italian spice and sun-dried tomatoes to the bread by “sandwiching” them between two layers of dough on the second loaf. (You’re not supposed to knead the dough, so I improvised.)

Watch the video for the recipe. It’s very good bread, and only has three ingredients! You can’t get much cleaner than that.



Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients
(affiliate link)

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  1. I’ve been looking for something exactly like this. Thanks for the awesome post! Love the site!

    1. The Gracious Pantry says:

      Thanks Sallie! Enjoy the bread!

  2. This looks fantastic, I’m trying it tonight. I don’t have a pizza stone, do you think it will come out okay?

    1. The Gracious Pantry says:

      Hi Leigh,

      I don’t have one either. I put mine on a cookie sheet with parchment paper. It should be fine.

      Let me know how it turns out for you!


  3. The bread is fantastic. So simple and good that I had to order the book.

    1. The Gracious Pantry says:

      Fantastic! So glad you enjoyed it!

      Have a great weekend!

  4. Check out the HB in 5 group that is baking their way through the book. It has been a lot of fun so far. I had never baked bread before and now I feel pretty confident about it.

    1. The Gracious Pantry says:

      Daphne – I will! Sounds like a blast. Thanks for sharing!

  5. I have to say that the master recipe is the only one I really like, so far. I made the soft sandwich bread, I think it’s called. The one they recommend for hamburger buns and it is so dense. I will continue to try them, though. I’ll check out the group.

    1. How long can you store the dough in the fridge before baking it?

      1. Mary – I want to say about 4-5 days, but I’m not positive. I would smell it fresh, and then when you notice the smell start to change, you’ll want to toss it.

  6. I bought the book, too. I made the 100% whole wheat dough. First I made a rustic boule. Then I made burger buns. Next I made 3 different filled loaves for a party: Rolled into long rectangles, cut slits across half of each one and filled them with: spinach, feta and roasted red peppers (lazy me-from a jar); thinly sliced ham and cheddar; bacon, carmelized onions and mushrooms (ok, not so clean). Then folded the slit sides over the other sides and pressed the edges with a little water to help it stick. Rested the breads about 40 minutes and baked them about 25 minutes. They were beautiful with the fillings peeking out of the slits. Very much enjoyed by all.On the 14th day I used up the last of the dough in a long loaf , brushed the top with egg white and water and sprinkled it with sesame, poppy, chia and hemp seeds. I love bread too much!

    1. The Gracious Pantry says:

      Jodi – Lazy you?????? You’re a bread making machine!!! I would hardly call you lazy!
      Totally get what you mean about the love of bread. There’s just nothing else that compares.

  7. I meant lazy because I didn’t roast the peppers. I baked all that bread over 2 weeks.
    I need to figure out how to make bread with sprouted grains and no flour-like Ezekial 4:9 bread. It’s the only bread I’ve found that doesn’t raise my blood sugar too much. (flour=lots of surface area for digestive juices to work on so it breaks down into sugars much faster than the intact whole grain) . Just found that out from Dr. Weil.
    I don’t have much of a sweet tooth. I can be satisfied with a small bite or spoonful and savor it for a long time. But bread, oh my goodness! A really good bread is nigh impossible for me to leave alone.

    1. The Gracious Pantry says:

      Jodi – I feel your pain. Bread is so hard to resist! Especially if it’s a good bread.
      That’s really interesting about the flour. I’ll have to see if I can try a bread with sprouted gains myself.

  8. Stephanie says:

    Tried this for the first time today. It’s fantastic!! Thanks for the tip

    1. The Gracious Pantry says:

      Fabulous! So glad you enjoyed it. Thanks for letting me know!

  9. So I’ve been looking for a fluffy whole wheat bread recipe…I like a dense bread sometimes, but for most things we use bread for, we prefer it to be a little more light and fluffy (closer to store bought bread). Is this recipe pretty dense? If so, have any recommendations for a fluffy bread??

    1. The Gracious Pantry says:

      Jen – This bread is a bit more on the dense side. I’ll have to see if I can find something less dense. Nothing comes to mind at the moment.

  10. I am not very good in the kitchen, however, reading your blog and watching this video you posted has inspired me to attempt to make this bread. Am excited to go to the store tonight for the ingredients and will turn this into a fun Friday adventure. Thank you!

    1. The Gracious Pantry says:

      Lisa – That’s how every day in the kitchen should be! Something you look forward to and enjoy. Being in the kitchen IS fun! Enjoy!

  11. Jen-try using 100% white whole wheat flour (It’s white wheat as opposed to red wheat) More gluten from all purpose or especially bread flour will make for stronger structure and allow a better rise, hence lighter loaves. I used white whole wheat to make the whole wheat dough from the book. It worked very well. Everybody liked it-even folks who don’t usually eat whole grain breads.

  12. where do you get the vital wheat gluten, is it just the bob’s red mill stuff? also, aren’t there like 5 ingredients (flours, salt, yeast, gluten, water)? i guess maybe water doesn’t count. this looks really good though, I’m interested in the book for sure. fun post! πŸ™‚

    1. The Gracious Pantry says:

      Helen – I got mine in the bulk section of a San Francisco health food store called Rainbow Grocery. (Fabulous place!) But I’m pretty sure you could get it at just about any health food store. You may want to call around first.

      As for the ingredients, I just followed the original recipe and made my adaptations.

  13. Loved this bread. For the topping I put dried garlic and onion, poppy seeds, sunflower seeds, and sesame seeds. I think this will be a staple around my house, thanks!

    1. The Gracious Pantry says:

      Sarah – Fantastic! What a great topping combination!

  14. I am planning to make this bread for the first time this weekend, but I’m just wondering – do you think it would affect the dough too much if I incorporated sunflower seeds and flax in with the flour? I like seeds in my bread πŸ™‚

    By the way, Tiffany, I love your website! My husband and I just started clean eating last week (and are loving it!), and your site has been our favorite resource so far. I’ve already made your lemon muffins and clean eating ketchup. Both are great! Thanks for sharing and keep up the great work!

    1. The Gracious Pantry says:

      Linda – As long as the seeds are whole (no ground flax), it will be just fine. But I would knead them in just prior to baking.
      I’m so happy you’re enjoying my site! Love those lemon muffins!!

  15. I really want to try making this bread. Yesterday I went to my local health food store and they only have the packets of dry active yeast that I have always used for baking and yeast flakes not granulated yeast. Which one do you think I should I buy?

    1. The Gracious Pantry says:

      Janet – Active dry yeast should work just fine.

  16. Anonymous says:

    Beccaod – Yes! Let me know how you like it! To the best of my knowledge, yes. The gluten is clean.

  17. Rebecca_Vance says:

    Okay, I’m getting frustrated!! Ugh! πŸ™‚ I’ve made this bread probably ten or eleven times…I’ve tried using all whole wheat flour…can’t find whole wheat pastry flour anywhere around here…but EVERYTIME I have made this, I can’t put it in the fridge for any length of time cause it goes completely flat, and won’t rise at all then. Also, when I try to form it it’s SOOOOOO wet!!! I can barely form it cause it sticks to my hand so bad…any suggestions???? I’ve watched that video more time than I can even remember and don’t have a clue what I’m doing wrong!! I even used the white flour like they did once just to see if that was it…same result!!

    1. Anonymous says:

      Rebecca – If you’ve tried it both my way and the video way, then there is something going wrong in the actual making of it. I believe their web site has some trouble shooting help. It’s just odd that it would happen the same way no matter what you change. Might be a altitude thing or a temperature thing or even a yeast thing. I’m not sure. I would contact them though. They would be able to help you better than I can. So sorry!

  18. Rebecca_Vance says:

    Okay…maybe figuring something out here…my hubby says that it IS VERY humid in our house…may account for the “too wet” thing…but I just remembered you saying you only got about half the # of loaves as them…okay, duh me!!!! I “halved” the recipe, so if I may only get half to begin with, then I should be making one loaf…not dividing it, that would help with size. ALSO, it actually didn’t do most of it’s rising til in the oven, and though I didn’t think it looked pretty…the fam LOVED it!!!! My hubby is nuts about it!!! I still can’t find whole wheat pastry flour around here anywhere though. πŸ™ (which may be why it’s “extra dense”??) Appreciate your site SO MUCH!!! I’m new to this and have been posting on fb when I’m making stuff and sharing your site a lot!!

    1. Anonymous says:

      Rebecca – Thanks for sharing my site! It sounds like you have it all figured out. All of those components would certainly explain what was happening. And yes, that’s why your bread is more dense. The flour makes a difference. Try ordering your flour through They make it pretty easy. Look for the Bob’s Redmill brand. Good stuff!

  19. Anonymous says:

    Cajunlady – That is correct. Just as you have it typed here.

    1. Sierrapenner says:

      Would I be able to make this bread with only whole wheat pastry flour?

      1. graciouspantry says:

        You can, but it might fall a little flat. WW pastry flour has less gluten.

  20. Anonymous says:

    Cajunlady – You’re welcome!!!

  21. Liz4fitness says:

    I made this bread today and it came out ok. The taste wasn’t as great as I was hoping. I did the 5 1/2 cups whole wheat and 2 cups pastry. The bread looks great but the bottom of my loaves stuck to my paper. Any ideas on how to get it NOT to stick? I had to cut off the bottom of every loaf πŸ™ I LOVE the site!!!

    1. Anonymous says:

      Liz – Any change in the recipe could account for the sticking. I’ve never had that happen so I’m not positive. You could try oiling the paper first…

  22. Anonymous says:

    Holly – That’s fantastic! I keep meaning to buy that book and somehow, it always slips by when I have the chance. Some day….

  23. Anonymous says:

    Liz – Wonderful! Thank you so much!

  24. Have you ever tried making the dough and freezing it so that you can bake it when you need some? I’m just wondering if that would work?

    1. Anonymous says:

      Moxie – No, I have not. Not sure how the yeast would hold up either.

  25. just curious, what is it that “feeds” the yeast? is it the vital wheat gluten? I have made some bread before, always had to add some honey or “fuel” for the yeast….will be making this looks yummy (and easy), need to get the vital wheat gluten I guess….do not have that. :o/

    1. Anonymous says:

      Cindy – I don’t know a lot about bread baking, so I’m not sure in this case. But I do know the recipe works great!

    2. Ericat659 says:

      I just watched the video and was wondering that myself; yeast needs some sort of sweetener so it grows, whether you use honey, brown sugar, syrup, or the old white sugar that is no longer allowed in my house, lol. Then you add the salt when it has frothed up to stop it from growing any further.

      1. graciouspantry says:

        Ericat – I rarely use sweetener of any kind with yeast and everything always turns out just fine as long as the water is the right temp.

  26. Anonymous says:

    Vicki – I used 5 1/2 cups whole wheat flour and 2 cups whole wheat pastry flour.

  27. Anonymous says:

    Mireille – Wonderful! Let me know what works for you. I’m sure others would enjoy the tips. Thanks!

  28. Anonymous says:

    Mireille – I’m sure it would work. Enjoy!

  29. Anonymous says:

    Yvette – No, rice flour doesn’t have the gluten that wheat flour does. Gluten free baking is a whole other animal. I haven’t ventured down that path yet. Sorry, I wish I could be more help. But there are two blogs that I know are excellent. Elanas (sp?) Pantry and The Gluten Free Goddess. Give them a try. Both are fabulous gluten free resources.

  30. Anonymous says:

    Miranda – What kind of flour did you use?

  31. Anonymous says:

    Yvette – Congratulations! That’s wonderful!

  32. Anonymous says:

    Amanda – There are 3 choices that I’m aware of. The Alvarado Street Bakery brand, Ezekiel bread (found in the freezer section) and if you have a Trader Joe’s, they have a California Protein bread that is very good.

  33. graciouspantry says:

    Kellymatt – I would just order it from Sorry, but I wouldn’t know where to find it overseas either. Best of luck!

  34. graciouspantry says:

    Kelly – Fantastic!

  35. graciouspantry says:

    Christina – Eons ago, yes. I just like the process of kneading dough by hand. I find it very therapeutic. (That, and my bread machine broke long ago…)

  36. Lizzie_ny says:

    Ugh, what did I do wrong? Mine came out super flat and tasted pretty gross too.. I couldn’t find dry yeast (I live in DK) so I had to sub in fresh cake yeast…perhaps that was the problem; I may not have found the correct proportion…but now I found dry yeast, so I guess I will give it another whirl…It was just so disappointing after having waited so long to taste it!

    1. graciouspantry says:

      Lizzie – I’m so sorry! That’s is disappointing! It probably was the yeast. Bread is picky that way. Let me know how the second try works out.

  37. graciouspantry says:

    Mizzy – I never use a baking stone. I just bake in a loaf pan or on a cookie sheet.

  38. Does the flour need to be sifted?

    1. graciouspantry says:

      Jessica – I didn’t sift it, but I suppose you could if you wanted to. Not necessary though.

  39. Would it be possible to get the nutritional breakdown for the bread recipe featured in the Healthy Bread in Five Minutes a Day video that you posted above?

    1. graciouspantry says:

      Cynthia – I can try, but it would be the data for the entire recipe. It would be up to you to break it down by the number of slices you cut the loaves into.

  40. Is this bread soft? I like a soft bread and that one looked pretty hard on the outside. I love the clean eating bread crumbs recipe, but I know the bread I get isn’t clean and I want to give this a try!

    1. graciouspantry says:

      Danandjo – The inside is soft, the crust is crunchy.

  41. graciouspantry says:

    What kind of pan is it?

  42. graciouspantry says:

    You can, but you will end up with a much breadier and more dense result. Try WHITE whole wheat flour. It’s affordable and easily found in most places. It’s a good “middle ground”.

  43. graciouspantry says:

    Yes, I just read about that. Thanks so much! I’ll try it without next time!

  44. graciouspantry says:

    I imagine you could use just a loaf pan and be just fine.

  45. graciouspantry says:

    I’ve never frozen it, so I can’t say. But I would imagine it’s best not to.

  46. graciouspantry says:

    Anything will work.

  47. graciouspantry says:

    I don’t know the first thing about gluten free baking. I would check either Elana’s Pantry or The Gluten Free Goddess. Both are excellent blogs.

  48. graciouspantry says:

    I’m sorry. Perhaps in the newer editions they removed it, but in the actual book that I held in my hands at the store, there was an entire chapter dedicated to gluten free breads.

  49. This looks Amazing! Will this work at high altitudes?

    1. The Gracious Pantry says:

      I’m not sure as I’ve never baked at a high altitude. I’m sure with a few adjustments it would work fine. But I’m not sure what those adjustments would be. Hopefully somebody else here will chime in…

  50. Thanks for the reply. I was also curious as to the nutritional value of the bread. Does anyone have that information? I am looking forward to getting the book. Happy baking everyone!!

  51. If you want it softer on the outside, you could probably reduce the cooking time down to about 25 minutes. I haven’t made this yet – I haven’t got a kitchen at the moment – but when I made my own bread previously, a crusty outside took about 30 minutes and a softer crust, which I had to do for my hubby, took about 25 mins. Hope this helps. And when I get my oven in, the kitchen should be in this week, I will let you know how I go. πŸ™‚

    1. The Gracious Pantry says:

      Please do! Thanks for the tip! πŸ™‚

  52. The other thing I forgot to say, is that water also helps to make the outside ‘tough’. Another experiment I will attempt when kitchen and oven is sorted. πŸ˜‰

  53. I have a question: I watched the video and it seems so easy, that I really want to try this, but I am confused on the substitution that you made. So, did you use all whole wheat pastry flour or did you just sub that for the 2 cups all purpose flour? I am confused. So, would it be 7 1/2 cups whole wheat pastry flour or would it be 5 1/2 cups whole wheat flour and 2 cups whole wheat pastry flour. Thanks Tiffany!

    1. The Gracious Pantry says:

      Sharon – I used 5 1/2 cups whole wheat flour and 2 cups whole wheat PASTRY flour. Two different flours. Does that make sense?

  54. I just tried this recipe, when mixing the dough, it was very dry. I live in Texas so altitude shouldn’t be an issue. The dough definitely didn’t resemble that in the video, very dense and no elasticity at all. For the baking time, it is still in the oven as we speak 25 minutes longer than the suggested bake time and still isn’t thoroughly baked. HELP!!

    1. The Gracious Pantry says:

      Jennifer – What type of flour did you use?

  55. Does it have to be refrigerated overnight before baking?

    1. The Gracious Pantry says:

      Pam – I recommend it, yes.

  56. How long will the dough keep in the fridge? Do you have to bake it all the next day?

    1. The Gracious Pantry says:

      Jennifer – It should say in the video. I can’t remember now, it’s been a while. But I do recall baking the loaves and freezing one of them. Bread freezes really well if you pack it tight.

  57. Tina Geer says:

    There’s no recipe showing here!? *sad face πŸ™

    1. The Gracious Pantry says:

      Tina – The recipe is in the video. It’s not mine, so I didn’t publish it. But I have lots of bread recipes here. Just see the recipe index.

  58. Okay so where is the video link? There’s no play button over the bread image & I don’t see a hyperlink to the video….

    1. The Gracious Pantry says:

      Nicki – Sounds like a browser issue. It works fine for me, the video is still live. You could try going directly to YouTube and searching for 5 minute bread.

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