100% Whole Grain Wheat Bread

"If you like fluffy brown bread this is it. No white flour here. You can use any 100% whole grain wheat flour. I mill my own. This bread is not heavy like most 100% whole wheat breads. If it is you used too much flour and your dough was too stiff. If it flattens out and won't stand up you need more flour. The total amount of flour is usually about 6 1/2 to 7 cups. This recipe has been in my family for years and we all make it. We make a lot more now that we have powerful mixers and the hand kneading is bye bye."
 
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photo by Michelle P. photo by Michelle P.
photo by Michelle P.
photo by Mary A. photo by Mary A.
photo by michelledalle photo by michelledalle
photo by Chef OG photo by Chef OG
photo by Christina T. photo by Christina T.
Ready In:
3hrs 15mins
Ingredients:
7
Yields:
2 Loaves
Serves:
24
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ingredients

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directions

  • Place the first five ingredients in the bowl and mix.
  • Add: 2 Cups 100% Whole Grain Wheat Flour. (to cool the water and end up with warm dough) Mix then add 2 Tbs of Dry Active Yeast. If your not sure about your yeast proof it in a little warm water first.
  • Add: 4 Cups of 100% Whole Grain Wheat Flour.
  • Mix until the consistency is some what even. Then continue to slowly add flour 1/2 Cup at a time until the dough quits sticking to the sides of the bowl. It should be tacky to the touch. The trick is to have enough consistency to stand up with the least amount of flour so the bread will be fluffy. It will most likely be 6 1/2 cups but in any case do not exceed 7 1/2 cups of wheat flour. You can trade one cup of wheat flour for one cup of all purpose white if you wish. Don't over mix or the bread will be tough.
  • When your dough is finished, leave it in the mixer, cover the bowl and let it rise for about 30-45 minutes. The dough will be larger but it doesn't need to double.
  • Grease two bread pans with Crisco. You can also flour the pans to reduce sticking.
  • Mix the dough again just enough to knock it down at least close to the original size.
  • Drop the dough on a floured surface so you can work the dough and shape it. Shape it with your hands to make a nice ball getting enough flour on it so it isn't sticky. Divide the ball in half and do it again. Shape the loaves by turning the dough under it's self over and over. When the dough is shaped the sides and ends will be sealed and all you will see is a nice oblong shaped loaf with smooth sides and top. Drop the loaves in your bread pans and let them rise until almost doubled. Bake in a preheated oven at 350 for 36 minutes. If you forgot to preheat 41 minutes. (gas oven).
  • When done turn the bread out of the pan to a rack to cool. You can eat it right away (a great time for real butter) don't wrap it until completely cooled. (Condensation will make it soggy) Put in tinfoil to store on the counter. If you put it in the refrigerator it will turn into a brick. Enjoy.

Questions & Replies

  1. The recipe says that it takes 3 hrs and 15 mins to make. From the directions it says that the first rise after mixing in all the flour takes 30-45 minutes. Does it take about 2 hours for the bread to double in size after you’ve placed them in the bread pans?
     
  2. Is it 7 1/2 cups of aerated flour or no?
     
  3. Curious if anyone has made this recipe by hand, without a mixer or bread machine. We don't have either but I'd love to give this one a try! If you have made it by hand might you have any tips?
     
  4. Can you tell me how you calculated the nutrition info? I used an online calculator before I notice that you included that, but it came out way off. I'm diabetic an d have to watch carbs. Looking for a good homemade bread I can eat! This sounds yummy. Thanks!
     
  5. Is it posible to eliminate the honey and molasesses altogether? If so, does it drastically impact the taste?
     
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Reviews

  1. This is a great recipe! I searched the internet looking for a 100% whole wheat recipe with great reviews to use in my bread machine, but didn't have much luck. I decided to just give this one a try in my bread machine and it turned out great! I did make a few minor adjustments. I cut the recipe in half since I just needed 1 loaf. I put the water, yeast, and 1 TBS of Brown Sugar (not in the recipe but added it in) into the machine and let it sit for 10 minutes. I added the wheat flour and other ingredients except for molasses because I didn't have any. I set my machine to the wheat cycle and let it go. It turned out perfect. This was my first attempt at wheat in my machine and I am very pleased! The bread came out perfect and is very moist and fluffy. Thanks for the recipe!
     
  2. I would give this 10 stars if I could. I have never made a 100% whole wheat bread without it being heavy or crumbly until this recipe. I have been searching recipes for a long time and this is the recipe I have been searching for...light, fluffy, not crumbly, stores well, great sandwich bread, and easy to make. It prepares so quickly it is amazing. Tastes great the way it is or you can subsitute different types of sugar for the molasses and honey, different grains of flour, etc. I changed the setting to one loaf, prepared it as directed but mixed it with the dough cycle on my bread maker...let it rise once, pushed it down, and rose again in the baking dish - it came out perfect. I have an older oven and does not keep the temperature good so I tent mine with foil while baking and use a thermometer to ensure 190 degrees before taking out of oven. Makes great buns too...just divide dough into 12 pieces and reduce the baking time a bit. Thanks for this recipe!
     
  3. 2 Thumbs up! I was finally successful in making a whole wheat bread! I made an old fashioned stew to go with it and it was perfectly delicious. I never changed anything in the recipe and when it was all said and done; slathered it with butter! Perfect, thank you ? small note: I never used a mixer ..all done by hand.
     
    • Review photo by Mary A.
  4. I've been making bread for over 40 years and this is the best whole wheat recipe ever. Not only is it tasty with a great consistency, but it is very easy to mix.
     
  5. I am finally reviewing this bread after making it for 7 years. It is so delicious and is the only bread we eat! My kids didn't even know you could buy bread at the store because we don't. My husband is very active and can't get full on two sandwiches of store bought bread and loves that this fills him up. I use a Kitchenaid with a dough hook. When it is done raising I just leave it in the mixing bowl and put a glass lid from a pot over top. That way I don't have to dirty another bowl and I can see how much it is raising. It literally takes 5 minutes to make this bread and that includes milling the wheat flour. The taste is amazing, especially when it is warm! It freezes very well too. We also like to put slices on a cookie sheet with butter and garlic salt and broil it to have with pasta dishes. Much healthier than the store bought garlic bread.
     
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Tweaks

  1. Used maple syrup instead of molasses.
     
  2. I loved the moisture and texture of the bread but wanted to experiment to get an earthier taste. I ended up adding (for 1 loaf) 1/4 cup rye flour, 1/8 cup buckwheat flour, 1/4 cup AP flour, and 2 TBSP toasted sesame seeds. I am slicing the loaf and putting it in a plastic bag on the kitchen counter. Would love to hear a suggestion on how to slice a loaf by hand to keep the pieces even.
     
  3. I added one cup of bread flour, otherwise I followed the recipe exactly.
     
  4. The yeast amount equaled 2 3/4 T, about 6 1/2 c Whole Wheat flour TOTAL.
     
  5. *DISCLAIMER: This is the very first loaf of yeast bread I have ever baked from scratch. Any claim I make should be taken with a grain of salt due to my inexperience.* This bread is delicious, rustic, hearty, and easy to make. I followed the recipe, only substituting honey and molasses with brown sugar, and I lined the pan with sprouted grains. The loaf ended up very dense despite its claims to be a fluffy bread. I gave this recipe 5 stars because I believe it is a good recipe, even for a beginner such as myself. It is easy to follow and it is basic! which means I can use it as a base for experimentation. I am on my second loaf of this bread and I changed a few things about the recipe. The most major thing is that I used one more Tbsp of yeast (and I didn't proof my yeast, like I did with the first.) I also substituted two cups of white flour, like the recipe suggested. I experimented a little with this one and also added a hand full of oats, and coated the loaf with oats as well. All of the oats on top of the bread fell off, I will use a binder next time. I didn't have to add nearly as much flour this time around, only 6 cups plus what I used to coat my cutting board with. The first loaf took all 7.5 cups to stop sticking. This bread turned out much more fluffy! The flavor is not as rich as the first loaf, but this loaf is far superior in my opinion. Light, fluffy, crusty, rich and slightly sweet, a little salty. The second loaf is slightly more crumbly as well, though it's very moist.
     

RECIPE SUBMITTED BY

<p>My mom made me learn to do domestic chores when I was little. She said You may not always have some one to do these things for you. Now I thank her everyday. I love to bake.</p>
 
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