Hearty Whole-Grain Bread

READY IN: 2hrs
Recipe by Well-Aged Cooky

A really good, hearty wheat bread with great texture and taste.

Top Review by yellow_apple30

This is a fantastic recipe. It is excellent for those like me who love a hearty, textured bread--I don't like anything that resembles store-bought cardboardy stuff. It's great exactly as the recipe dictates. This is my go-to recipe as a jump-off as well when I have a jumble of ingredients but not the exact right combination for any actual recipe in my file. This works with just about any sub--almonds or pecans, barley flakes, oat flour, flax, pepitas, etc. The only thing I always change is I don't keep instant coffee on hand, so I toss in the leftovers from the morning brew. Also, if you don't have molasses, you really need to sub in oil (I use olive or canola), about 1/4 cup or there abouts depending on your taste and diet, unless you don't mind a very crumbly result. I prefer it with the oats or barley flakes, and my husband likes it with the rye. The dough rises beautifully and bakes well. I really, really love this.

Ingredients Nutrition

Directions

  1. Stir water and yeast together and let set for a minute.
  2. Add everything up to the bread flour, plus 1 cup of the bread flour. Beat by hand to combine, then use dough hooks and finish beating for 2 minutes.
  3. Add more of the bread flour, 1/2 cup at a time, until you have a nice, manageable dough.
  4. Turn out and knead for 2 minutes, then cover and let rest for 10 minutes.
  5. Knead until you have a smooth, elastic dough, about 10 minutes. Put back in bowl and cover. Let rise until doubled.
  6. Punch dough down and shape into 2 loaves. Place in well greased pans (I use Pam). Let rise to the top of the pans.
  7. With a very sharp knife, make two slashes about 1/2" deep on each loaf.
  8. Bake at 375 for 40 - 50 minutes.

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