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Homemade Whole Wheat Bread Loaf + Rolls

by | August 27, 2018

Homemade Whole Wheat Bread Loaf + Rolls


  • 1.5 cups lukewarm water (comfortably warm, not too hot)
  • 3.5 cups whole wheat flour
  • ½ tablespoon Himalayan salt
  • ¾ tablespoon instant or active dry yeast
  • ¼ cup finely ground flaxseed
  • ¼ cup chia seeds
  • ¼ cup hemp seeds
  • Buttery spread (consider a vegan buttery spread, such as Earth Balance)

Yields 1 loaf and 4 small rolls.


  1. Combine all of the dry ingredients first, followed by water, in a large bowl.
  2. Mix ingredients until consistency of the dough is uniform. The dough will be sticky initially. If needed, you can sprinkle a little extra flour or water to obtain desired consistency. At the end of the process, the dough should no longer stick. You can stir with a mixer, or use your hands (my kids love to do this part with their hands!).
  3. Cover the bowl with a clean kitchen towel and let the dough rise in the fridge for 1-1.5 hours.
  4. Take the dough out and add a touch of flour on it, to make it easier to handle.
  5. Place the dough onto a clean, floured surface and create a loaf shape or multiple rolls, or both! Or be creative and make other shapes (especially fun when baking with kids!).
  6. Place the loaf and/or rolls on a loaf pan that is greased with a buttery spread (consider vegan buttery spread).
  7. Let the loaf warm to room temperature and rise for approximately 30 minutes, then put a thin (at your discretion J) layer of buttery spread on top of the bread/rolls.
  8. Preheat the oven to 450°F.
  9. Place the loaf pan on the middle rack of the oven, and on the rack underneath, place a shallow oven pan with 1 cup of water. The water will steam and create a moist environment.
  10. Bake the bread for 25 to 35 minutes. The color of the bread should turn brownish-golden. Use the fork test to assess readiness.
  11. Take the bread/rolls out of the oven and allow them to cool. Once cooled, store in a plastic bag to preserve freshness and delay drying out.

Use the bread slices/rolls to make avocado toast, bruschetta, spread with hummus, peanut or almond butter, or make a healthy veggie sandwich

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About the Author

Bojana Jankovic Weatherly, MD

Bojana Jankovic Weatherly, MD

Dr. Bojana (Boy•ana) Jankovic Weatherly is an award winning physician, double board certified in internal and integrative medicine. After completing internal medicine residency, she did a fellowship in integrative medicine, trained in functional medicine, nutrition and mindfulness. Her approach is rooted in evidence-based medicine that is personalized to each individual she works with.


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