Reduced Calorie Whole Wheat Bread

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Reduced Calorie Whole Wheat Bread


I spent the most wonderful 4 days in Salt Lake City for the Build Your Blog Conference.

It was my first visit to SLC, and if you have never been,  I have one word for you GO. It is breathtakingly beautiful. I would move tomorrow if I could. It was that gorgeous.

But that has nothing to do with bread at all. The fact that for those 4 days that I was gone  my kids ate

pizza {not homemade}

mac and cheese {also not homemade}

hot dogs {ugh}

that has everything to do with bread making.  They need basic, healthy, homemade meals pronto. For me that always begins with bread. I know bread gets a bad rap, but for me it is the most basic of all good things.


Reduced Calorie Whole Wheat Bread


Unfortunately, I LOVE to eat the bread, so I was thrilled to find a recipe for reduced calorie bread over at eating well.

A few minor tweaks {I don’t usually have have bulgur or cracked wheat at home}and I have found our new go-to loaf for toast and sandwiches.

It must be good, because the kids have NO idea it’s good for them, they can devour a loaf  in  minutes, and the dogs all wait patiently {well not little Bea – she waits on the table} for their crumbs.


Reduced Calorie Whole Wheat Bread


  • 1/3 warm water {about 110}
  • 1 envelope of Active Dry yeast {I use Red Star}
  • 3 - 3 1/2 cups Whole Wheat Flour {I use King Arthur}
  • 2 Tbsp ground Flax
  • 1 3/4 teaspoons table salt
  • 1 1/2 cups water
  • 1/4 cup clover honey, or other mild honey
  • 2 tbsp melted butter


  • Sprinkle the yeast over the 1/3 cup warm water and let sit for 5 minutes
  • Combine the flour, flax, salt
  • Stir in the yeast, water, honey, and butter
  • Using the dough hook of a stand mixer {or by hand} knead until you have a slightly sticky, but stiff ball of dough
  • Cover and let rise until doubled {about 1 - 1 1/2 hours}
  • lightly oil a bread pan
  • after the first rise, deflate the dough, and fit it into the bread pan
  • cover and let rise until the dough reaches just above the rim of the pan {about an hour}
  • pre-heat the oven to 375
  • bake the loaf for 40 - 50 minutes
  • Let the loaf cool in the pan for about 15 minutes, and then remove the loaf to a cooling rack



Reduced Calorie Whole Wheat Bread


**I made this loaf 100% whole wheat,  but you could easily replace part of the whole wheat with bread flour. We just happen to like our bread hefty.