Clean Eating Breakfast Bread Recipe

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This delicious, clean eating breakfast bread makes a wonderfully hearty start to your morning meal!

Bread is the staff of life, or so I’ve been told. It’s really pretty hard to eat anywhere without a basket of bread being brought to the table, or to pack a lunch that doesn’t include it in some way. But the truth is, it’s nearly impossible to find clean bread!

I’ve been eating clean for nearly 3 years now and this whole time, I’ve been eating the same breads (2 different brands). Then, in the interest of following my own advice, I double checked the labels again a week ago.

Clean Eating Breakfast Bread

I darn near had a meltdown right there in the bread aisle. WHY, OH WHY do companies have to change their ingredients to include stuff I don’t want to eat? I mean, if you have a good thing to begin with, stick with it!!

But sticking with it is not what these two bread companies had done. So with much regret and sadness, I put the loaves back on the grocery store shelf. I felt complete perplexed. What was I going to do now??

I should mention that Ezekiel breads are about the only bread I know of now that are clean. And even some of those breads have added sugar. So my lesson of the day is, RE-read the labels on the products you buy because they do change, sometimes without notice!

So once that ordeal was overwith, I decided it was high time to create my own sandwich bread recipe. But it took me some time to get around to it. And now that I’m doing the No Sugar Challenge, I had the added need for bread made without any sweeteners at all.

Good grief. Could I make this any more difficult?

But it turns out, it wasn’t as hard as I thought. In fact, it’s pretty darn delicious! The problem? It just isn’t sandwich bread. It’s clean eating breakfast bread. ~Sigh~

I just couldn’t get it to rise enough during baking to turn it into sandwich bread. So I called it breakfast bread instead because it would be wonderful with some clean jam or even a small pat of organic butter. Is that bad? Probably. But either way, it’s good bread! Though, I suppose a really determined person could slice it lengthwise. That would definitely be sandwich bread!

YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:

Enjoy!

Copyright Information For The Gracious Pantry

CLEAN EATING BREAKFAST BREAD RECIPE:

Clean Eating Breakfast Bread

Clean Eating Breakfast Bread

A delicious start to your morning!
Print Pin Rate
Course: Breads, Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Rise Time: 1 hour
Total Time: 45 minutes
Servings: 1 loaf
Calories: 1882kcal
Author: The Gracious Pantry

Ingredients

  • 2 1/2 cups warm water (between 105-115 F.)
  • 1 packet active dry yeast
  • 4 cups white whole wheat flour
  • 1 tsp. sea salt
  • 2 tbsp. olive oil + extra for coating

Instructions

  • Combine the water and yeast and set aside to foam.
  • In a large mixing bowl blend the flour and salt.
  • Pour the oil into the flour, and then the yeast mixture.
  • Mix with a wooden spoon until the dough forms, then continue by kneading with your hands for about 5 minutes.
  • Form the dough into a ball and coat the ball with a small amount of oil. Cover the bowl with a towel and allow to sit in a warm (not hot) environment to rise for 1 hour.
  • Punch down the dough, and place in an oiled or non-stick bread pan, forming it into the pan.
  • Cover with a towel and allow to rise for 1 more hour.
  • Preheat oven to 350 degrees F.
  • Score the top of the dough if desired. Bake for approximately 30 minutes, or until a knife inserted in the middle of the loaf pulls out clean.
  • Allow to cool, slice and serve.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible. Please divide data by number of slices you cut from loaf.

Nutrition

Serving: 1entire loaf | Calories: 1882kcal | Carbohydrates: 338g | Protein: 66g | Fat: 38g | Saturated Fat: 4g | Sodium: 1945mg | Potassium: 594mg | Fiber: 49g | Calcium: 339mg | Iron: 11.2mg

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42 Comments

  1. Try the no-knead artisan bread (google/youtube 5 minutes a day artisan bread). From what I remember they’re pretty clean and I’ve successfully used 100%whole wheat in place of white flr. (Ingredients should only be: yeast, flour, water, salt, oil)

    1. graciouspantry says:

      dbelle – Yes, I’ve done that. I have it posted here on my blog. It’s good stuff!

  2. Rosemary Evergreen says:

    I don’t know if you already tried these things, but in my bread-making experience, they result in a better loaf:
    – very long kneading time for 100% whole wheat
    – 3:1 ratio of flour to water
    – longer rising time (let it rise until it’s done, not by the clock)

    1. graciouspantry says:

      Rosemary – Interesting! I’ll give that a try, thanks!

  3. bakerchick says:

    To assist with the rise of whole grain yeast breads, it is very helpful to add Vital Wheat Gluten (one brand made by Bob’s Red Mills & easily found online – one source King Arthur Flour) – it gives an extra “boost” & will help give the sandwich bread results that you are looking for.

    1. graciouspantry says:

      Bakerchick – Ya, I actually considered that. But then remember that a lot of my readers don’t have access to it, so I thought I would try it without. I might try again with it though. Thanks.

  4. Catherine says:

    Sounds delicious! Do you think I could do this in the bread machine, though?

    1. graciouspantry says:

      Catherine – I have no idea. I don’t own a bread machine.

  5. Tracylea2003 says:

    I have a silly question. Do you have to add the salt?

    1. graciouspantry says:

      Tracylea – No, but the flavor will be severely lacking without it.

  6. Kara Pinkney-Crowell says:

    I add extra yeast to mine 😉

  7. Trader Joe’s has a bread that is literally Whole wheat flour, salt, water called “Pain Pascal” Its amazing!

    1. graciouspantry says:

      Guest – You know what, I’ve actually purchased that before and I completely forgot about it!!! I’ll pick some up next week. Thanks for the reminder!!

  8. graciouspantry says:

    Katie – White whole wheat flour is a different type of wheat. You can use the regular stuff, but the result will be much more dense.

  9. graciouspantry says:

    Zimmy – As far as I know, the organic malted barley is a sweetener/sugar of sorts.

  10. graciouspantry says:

    Jen – White whole wheat flour is a type of wheat. As far as I know, there is only one.

  11. graciouspantry says:

    Chellie – Yes, if the dried fruit has nothing else added, then it’s clean. But it’s more concentrated in sugar than regular fruit. So your portions will be smaller.

  12. graciouspantry says:

    Linda – What’s happening?

  13. graciouspantry says:

    Lynn – I’m sorry, I have no idea. I don’t own a bread machine.

  14. graciouspantry says:

    Lowra – Thanks!

  15. graciouspantry says:

    Becca – I’ve never seen ultragrain flour. So I can’t comments on that. Plain puffed wheat cereal should be okay, but you’ll have to read the ingredients to be sure. Wheat germ is clean. Enjoy!

  16. graciouspantry says:

    Rosemary – That’s what I’ve been reading. Thanks!

  17. graciouspantry says:

    Mamastrat – Thanks! I’ll try the longer rising time. I think that may have been part of the problem.

  18. graciouspantry says:

    Aretamarie – Interesting! Thanks!

  19. graciouspantry says:

    Aretamarie – My cook time was fine. Any longer and the bread would have started to burn. It was perfectly cooked, just flat. I’ll try smaller loaf pans, thanks!

  20. nomorefatass says:

    I make all my own bread because its really impossible where I live to find clean bread (except at the Afghan bakery, and then only the flatbread is clean). This recipe looks great though and I’ll be trying it soon!

    1. graciouspantry says:

      nomore – I hope you enjoy it!

  21. graciouspantry says:

    Jennifer – Thank you so much! However, the wheat flour and ascorbic acid are not clean. Sorry!

  22. graciouspantry says:

    Colleen – Actually, the research I’ve done shows that sugar is actually not necessary for the proofing yeast. I think I just need to allow more rise time to accommodate the difference.

  23. graciouspantry says:

    O&S – Interesting! But here in the California heat, that would be too hot. I can actually bake cookies on my dashboard in summer! Good tip for other areas though!

  24. graciouspantry says:

    Kendra – Interesting. Thanks!

  25. graciouspantry says:

    Jennifer – Thanks!

  26. graciouspantry says:

    Deborah – Yes. I always use a thermometer. My water is always between 105 and 115 F.

  27. Agilitygurl says:

    Does anyone know the exact amount of yeast? I don’t have the packets, just a big jar. 🙂

    1. graciouspantry says:

      A 1/4 -ounce packet of active dry yeast contains approximately 2-1/2 teaspoons or a scant tablespoon.

  28. Elizabert49 says:

    Okay, I’ve got a loaf of this in my bread machine. I used 2 cups whole wheat flour and 2 cups whole wheat pastry flour. I used a thermometer for the water and allowed the yeast to proof for 5 minutes before adding it to the flour mixture in the bread machine. I put the settings on 1.5lb. Whole Wheat loaf and light crust color. I’ll let you know how it turns out!

  29. graciouspantry says:

    Yes, I actually did a blog post on that book. It’s wonderful. Thanks!

  30. graciouspantry says:

    You may just need an extra tablespoon or two of flour. It shouldn’t be overly sticky.

  31. graciouspantry says:

    Ya, I can’t recommend my recipes for a bread machine simply because I don’t use/have one. Sorry!

  32. When I bake bread I put it the dough in the (cold) oven on the top rack, then pour some boiling water in a shallow pan and put that on the bottom rack. The humidity seems to help the dough rise. (I’ve always been told that humid weather is better for rising as well.) Sometimes I also put the teakettle on for a while to kick the heat & humidity up another notch.

    1. graciouspantry says:

      Nice! Thanks!

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