Hearty Whole Wheat Bread

Recipe by Susiecat too
READY IN: 2hrs 30mins
YIELD: 2 loaves




  • In a large bowl, dissolve the salt in the water.
  • Add the honey and canola oil, mix well to completely dissolve.
  • Add the eggs and mix well.
  • Add 1-2 cups of the bread flour, mix until good and sloppy.
  • Add the yeast, and mix well.
  • Add the remainder of the bread flour, mixing well.
  • Add in the wheat germ and then the whole wheat flour, a cup at a time, until difficult to mix with a spoon.
  • Turn dough out onto a floured surface (use any remaining whole wheat flour for your surface) and continue to mix and knead until all the flour is incorporated.
  • Knead for 10-15 minutes, until dough is uniformly smooth, and bounces back at you when you press it. The firmness resembles a nerf ball, and the surface at this point should be tacky (like a post-it note) but not sticky enough to adhere to your hands.
  • Pour a little bit of oil in your empty bowl, and coat all sides. Put the dough in the bowl and turn to coat with the oil.
  • Cover the bowl (with a large plate, or with plastic wrap) and set it in a warm spot to rise until doubled in size, for approximately 60-90 minutes. If you used instant yeast the rising time will be shorter than for active dry yeast.
  • Punch down dough and remove from bowl to floured surface.
  • Knead briefly to incorporate oil.
  • Form into two loaves, or into 24 dinner rolls or bread sticks.
  • Put bread back in your warm spot, covered with plastic wrap, to rise again, another 45-60 minutes.
  • Preheat oven to 375°F.
  • Bake loaves for 30 minutes, rolls or bread sticks for 10-12 minutes, until golden on the crust.
  • Cool on racks.
  • Freezes well.