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Sunday, September 22, 2013

100% Whole Wheat Bread

Yield: 1 loaf

Whole wheat bread doesn't have to be heavy and dense. This recipe is an old fashioned recipe for 100% whole wheat bread that is surprisingly light and fluffy, with all of the flavor you expect out of homemade bread. Get the recipe here, and let us know how it turns out for you.
See Video Below


  • 1 1/2 cups warm water
  • 1 tablespoon active dry yeast
  • 3-4 cups 100% whole wheat flour (I use Gold Medal Whole Wheat Flour)
  • 1/4 cup dry milk powder 
  • 1/4 cup oil ( try experimenting with different oils and butter too. I use vegetable or butter, and coconut oil is a perfect variation)
  • 1/4 cup molasses (you may substitute maple syrup or honey but it won't give you the dark color and sweeter flavor molasses provides)
  • 1 1/2 teaspoon salt

  1. In a large mixing bowl, add warm water and yeast. Let set for 5 minutes until the yeast is active and foamy.
  2. Add all other ingredients except the flour, and stir well. 
  4. Add whole wheat flour 1 cup at a time, being sure to work each addition in completely before adding more.
  5. Depending on the humidity, you may or may not use all of the flour. Higher humidity requires more flour.
  6. Knead the dough for 10 minutes. If you use a mixer, use the dough hooks for this stage. I prefer hand kneading!
  7. Grease a bowl with a lid that is at least double the size of your dough.
  8. Place dough ball into bowl, turn to coat both sides.
  9. Cover and let rise in warm place 2 hours or until dough is doubled in size.
  10. Turn dough out of bowl, punch down and let rest for 15 minutes. 
  11. Shape dough for a 8"- 9" greased bread pan.
  12. Rise again in warm place until loaf has crowned an inch or so over the pan. Be sure to cover the dough with butter or cooking spray to avoid surface drying. You can also cover it with a moist towel or plastic wrap.
  13. Preheat oven to 350 degrees F.
  14. Bake 35-40 minutes or until loaf is hollow when tapped.
  15. If browning occurs faster than expected, simply place a piece of foil loosely over the top of the bread, and it will slow additional browning.
  16. Immediately after removing the bread from the oven, rub the top with butter for a wonderful crust!
  17. Cool on wire rack.
  18. Enjoy for sandwiches or as is. I love it fresh out of the oven with sweet cream butter :-)


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