Amazing Whole Wheat Bread Recipe

One of the mistakes that beginning preppers make is to not use their stored food supply.  It’s easy to forget when food is stored out of sight.  Make a point to go to your storage area once a month to inventory supplies and bring the food stuffs that are nearing expiration.

Those of you who have stored flour know that it expires more quickly than storing wheat berries.  Therefore, to prevent bug infestations and expiration dates, begin using your stored flour.

Here is a simple bread recipe that can be used.  It’s mellow and sweet; and is the best tasting wheat bread recipe I have found.

Simple Wheat Bread

  •  5 c. wheat flour (or 2 c. white flour and 3 c. whole wheat)
  • 2 c. water (at 100 degrees)
  • 1/3 c. sugar
  • 1/3 c. honey
  • 3 tbls. olive oil
  • 4 tsp. yeast

(makes 2 loaves)


  1. Stir in yeast to water in a small bowl and set aside to allow yeast to activate.
  2. Mix the rest of ingredients in a bowl except for flour.
  3. When all ingredients are mixed, throw flour in and yeast/water on top and mix thoroughly.
  4. Allow bread to rest and rise for about 2 hours (I use my microwave).
  5. After bread has risen, punch bread down and knead dough about 2 minutes.  Shape dough to form 2 loaves.
  6. Allow bread to rest in oven for another hour.  Hint* – Placing bread in oven with a bowl of hot water helps the dough rise faster.
  7. Cook bread at 400 degrees for 30 minutes.
  8. Once the bread is removed from the oven, allow to cool for 10 minutes and enjoy!

The Prepper's Blueprint

Tess Pennington is the author of The Prepper’s Blueprint, a comprehensive guide that uses real-life scenarios to help you prepare for any disaster. Because a crisis rarely stops with a triggering event the aftermath can spiral, having the capacity to cripple our normal ways of life. The well-rounded, multi-layered approach outlined in the Blueprint helps you make sense of a wide array of preparedness concepts through easily digestible action items and supply lists.

Tess is also the author of the highly rated Prepper’s Cookbook, which helps you to create a plan for stocking, organizing and maintaining a proper emergency food supply and includes over 300 recipes for nutritious, delicious, life-saving meals. 

Visit her web site at for an extensive compilation of free information on preparedness, homesteading, and healthy living.

This information has been made available by Ready Nutrition

Originally published May 11th, 2011
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  • Midge Wilson

    Since I am diabetic, could I alter this delicious sounding bread recipe and substitute something for the sugar?  Maybe stevia?


    • Midge,

      Feel free to change the recipe up any way you wish and let us all know how it turns out. There are many who are diabetic and could benefit from you!



  • Mobilediesel

    Sugar in a bread recipe is for feeding the yeast. I haven’t found anything on whether yeast can eat stevia or not. Yeast CAN eat the carbohydrates from the flour itself without added sugar but it doesn’t rise near as fast or as high. That’s why keeping a “starter” around would be helpful. You would never need to buy yeast again and wouldn’t need much, if any, added sugar in your bread.

  • Colleen Boles

    Hi Tess, Came across you from survial site. Need some help which may sound a little stupid .I am one of those that can make a mess in a machine.
      When you place your bread in micrwave it is just to rest not set at any temp. correct?
    Sugar  and honey does not need to met the yeast?
    Are you really serious about not kneading  until final step? Like everyone has told me to bake on a stress full day and kneed till I feel better.
     Any ideas on how we could make this bread after no power for a while.Someone out there must of thought of this.
    I am very thankful you are all out there. Well here goes first I going to make the starter and and in the morning  I start my new life :} as a bread maker… 

    • Hi Colleen,

      Yes, just set the mixture in the microwave to rest. Don’t set any temperature. Think of it as your allowing the mixture to rest and “do it’s thing.” I usually see activity after 30-45 minutes. If you don’t see it at that time, just let it rest overnight and it will rise. Sometimes yeast has a mind of it’s own and it activates in it’s own time.

      I usually add the sugar in the yeast and water. I heard somewhere that the sugar and the yeast have a symbiotic relationship. After the sugar, water and yeast have started fermenting (around 10-15 minutes you start seeing bubbles). I add the dry ingredients to another bowl, then add the honey and give it a good stir. Then I add the yeast/sugar water.

      Then you take the raised dough out of the bowl and start kneading. I knead it until it “feels” right about 3-5 minutes.

      As far as baking when the grid goes down, there are some products that could be helpful: the solar oven, the rocket stove may be helpful as long as you have dutch oven or a equivalent cooking dish. There is also a survival bread called bannock where you can make bread on an open flame. Also remember, that dough can be boiled or fried too!


  • Samantha Lee

    I have a bread machine  (the Breadman Ultimate) and I love using it.  Do you know if the ingredients need altering for use in a bread machine?  Yummy and anxious!

    • Samantha- From what I have read, the ingredients do not need to be altered for the bread machine…. but I don’t use one, so I don’t know for sure. 🙂


  • Crystal

    I am a constant bread machine user.  This recipe is good except that it is too big for the pan in your bread machine and may run over.  If you cut the recipe in half then it will work.

  • I,m reading to drop all wheat from the diet – use almond flower etc. and now we are making breads with whole wheat.  What gives – do we or do we not use the wheat that is not our mothers wheat but genericly altered??? I’m confussed.  HELP and thanks

  • alice marie

    when making whole wheat bread, it is helpful to mix water, honey, yeast and let rest until mixture is frothy, usually about ten minutes.  then mix in 1/2 the flour and set in warm place for about 1/2 hour, this allows the yeast to grow through out .  it is called making a “sponge”.  now add remaining flour and proceed as with any recipe you wish.  this extra step makes a really light whole wheat loaf.

    • mrsdmk

      Alice…could you send me that recipe?…for the wheat bread w/ the 1/2 hour sponge that you mentioned in your comment. I havent found another easy recipe that mentions a longer sponge than 10 minutes. Is it your own or is it off a site? Thank You!!!

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