Vermont Whole Wheat Bread

READY IN: 48hrs 45mins
Recipe by Quail Trails

I learned to soak my flour when I used this recipe during a Christmas in Vermont at my mother's new house. It makes 2 firm flavorful loaves, toasts excellently and slices well thick or thin for sandwiches or french toast.

Top Review by texasgal

This is really good and my husband loves it! I wasn't sure what to expect (no oil or sugar), but it makes a nice dense bread, which is the way my DH loves it. I did have to add extra water; there's no way I could have mixed in all the flour without it. Also, the instructions didn't specify when to add the salt, so I added it in with the flour. Turned out just fine - thanks!

Ingredients Nutrition


  1. Place 2 cups of whole wheat flour in a medium bowl.
  2. Pour 1 cup boiling water over flour.
  3. Let stand for 5 minutes.
  4. Mix thoroughly, cover and let stand at room temperature for 15 to 24 hours.
  5. It will become stiff and sticky.
  6. When you are ready to make the bread, mix yeast and 1/2 cup warm water and let stand til bubbly (proofed).
  7. Add to the whole wheat mixture and stir by hand vigorously, or use electric mixer, until soupy and smooth.
  8. Add remaining 1 cup of whole wheat and about 3 cups of unbleached flour gradually, cutting and turning it in.
  9. Dough will be quite stiff, but do not allow it to become crumbly dry.
  10. Add water if needed to keep dough smooth.
  11. Knead 8-10 minutes until elastic.
  12. Let rise until double, shape into loaf size and place in 2 greased loaf pans.
  13. Let rise again until doubled.
  14. Bake at 400 degrees 40-45 minutes, until browned and hollow sounding when tapped.

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