Breakfast Bread Recipe

This delicious 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!

Clean Eating Breakfast Bread

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

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 completely perplexed. What was I going to do now??

I should mention that Ezekiel bread is about the only bread I know of now that is 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 over, 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!

More Healthy Bread Recipes

Breakfast Bread Recipe Card

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Clean Eating Breakfast Bread

Breakfast Bread

A delicious start to your morning!
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Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Rise Time: 1 hour
Total Time: 45 minutes
Servings: 1 loaf
Calories: 1882kcal


  • 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


  • 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 it 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.


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.


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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  1. graciouspantry says:

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

  2. 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.

  3. 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!

  4. graciouspantry says:

    Kendra – Interesting. Thanks!

  5. graciouspantry says:

    Jennifer – Thanks!

  6. graciouspantry says:

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

  7. 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.

  8. 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!

  9. graciouspantry says:

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

  10. graciouspantry says:

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

  11. graciouspantry says:

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

  12. 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!