You are here

Member since August 2006
0
4.75

100% Whole Grain Wheat Bread

What you need: 

2 3/4 cups hot water
1/3 cup oil
1/4 cup raw sugar
2 tablespoons molasses
1 tablespoon salt (I use sea salt)
7 1/2 cups (max) 100% whole grain wheat flour, divided
2 tablespoons dry active yeast

What you do: 

1. Place the first five ingredients in the bowl and mix. Add 2 cups whole grain wheat flour. Mix, then add dry active yeast. If you're not sure about your yeast, proof it in a little warm water first (to make sure it bubbles). Add 4 cups flour, and mix until the consistency is somewhat even.
2. 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. Do not exceed 7 1/2 cups wheat flour. I use 7 cups. You can trade 1 cup wheat flour for 1 cup all purpose white if you wish. Don't over mix, or the bread will be tough.
3. When your dough is finished, cover the bowl and let it rise for about 30-45 minutes. The dough will be larger, but it doesn't need to double when using a heavy mixer. Grease two bread pans with nonstick spray. You can also flour the pans to reduce sticking. Mix 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. Preheat oven to 350 degrees F.
4. Roll it in the flour and shape it in your hands to make a nice ball, getting enough flour on it so it isn't sticky. Divide the ball in 1/2 and do it again. Shape the loaves by turning the dough under itself over and over. When the dough is shaped right, the sides and ends will be sealed and all you will see is a nice oblong shaped loaf with smooth sides and top.
5. Drop the loaves in your bread pans and let them rise until almost doubled. Bake 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. 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.
If you like fluffy brown bread, this is it. This bread is not heavy like most 100% whole wheat breads.
Source of recipe: 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 kneeding is bye bye.

Preparation Time: 
3 hours
Cooking Time: 
Servings: 
12
Recipe Category: 

SO HOW'D IT GO?

Love this bread!  It's super easy to make too.

0 likes

I discovered this recipe about a year ago, and I have not bought a single loaf of bread since then. I didn't get it quite right the first few times, but that's probably because I make it by hand, and I know next to nothing about baking. Now I can make it in my sleep! Thank you so much for this! It has saved me money and given me the satisfaction of being able to make bread on my own.

0 likes

OK I cheated and added 5 tbs. vital wheat gluten but otherwise pretty much followed the recipe and it's awesome. I sliced and froze one loaf and the other one is already 1/3 eaten 10 hours after I made it (and 8 of those hours we were sleeping). So I'm giving it all 5 stars. For decades I've been trying to make decent bread and only this past year has it been worth it. I have been using King Arthur White Whole Wheat flour. It's legit whole wheat but some kind of sweet tasting variety. It's

0 likes

I am absolutely never buying bread again. It was so amazing! I substituted half a cup of ground flax seed for the flour. I had to use some white flour on the fly, but next time (as soon as I eat these two loaves) I'm gonna use straight whole wheat and one cup of flax. Can. Not. Wait.

Can we add a sixth star to the rating system?

0 likes

So good! I can't stop eating it! I always hate buying store bread, and now I don't need to! I only needed 6 cups of flour, and I substituted 3 tbsp of agave nectar for the sugar. I also kneaded the dough by hand instead of using a mixer. Very easy, too!

0 likes

I'm really surprised I haven't commented on this recipe before! I have been using a slight variation of this bread for over a year now and there is NO other whole wheat bread that we like better! I am so thankful for this recipe, it makes commercial breads seam like junk food. Because my husband is diabetic I needed to reduce the sugar so I just left that out, cut the oil down to 1/4 c. and use blackstrap molasses instead of regular. I also add 1/2 c. vital wheat gluten to the first half of the flour, making it's well mixed before adding any liquids and use 1 TBS. shortening to grease my Wilton long loaf bread pan so once it's mixed up I can just dump the whole batch into the one pan.  ;)b

One of the important things I make sure to do is heat up our kitchen really well before I start mixing up the dough, making sure it stays really warm until I put it in the oven. That way the bread rises the fastest. Doing this, last summer I made a batch of bread in an hour and a half, from starting to put ingredients in the bowl to pulling it out of the oven.  :D

Having a 'bread cutting guide' and an electric carving knife make this bread easier and better than getting sub-par bread from the store. According to the nutrition program that I use each slice is 130 calories and we can get 30 slices from the whole batch, so there is plenty left over to freeze. I love how this bread stays soft (first whole wheat bread I've ever made that does), and if frozen right after it cools, a week later you can still have fresh tasting bread without making it all the time! For us this is the real wonder bread!

0 likes

I love this recipe. I've made it so many times now. (I don't buy much bread from the store, so what I eat, I make at home).
This is the only recipe I use when I'm baking in my college apartment, as I don't have a bread machine like my parents do. This recipe always turns out wonderfully.
I usually make it exactly like the recipe, but I'm at the end of my semester and trying to clean out my cabinets, so this time I subbed brown rice syrup for the molasses, and sprinkled a generous amount of sesame seeds on top. My roommates and I couldn't stop eating it.

0 likes

I made this by hand, no bread machine. I really liked it, but I did make quite a few changes. I just want to let others know that if they want to try these modifications, the bread will still turn out great.

One packet of yeast was good for me. The recipe calls for a crap-ton of oil and sugar, so I halved the sugar to 2 tablespoons and also used 2 tablespoons of oil. I kept the molasses the same, as this adds great color and a deep flavor to wheat bread. Both of these changes were just fine, and the bread was still delicious. Also, I like to try different flours, so I threw in some odds and ends of rye, buckwheat, and spelt flour in addition to the whole wheat. Just in case I was subbing out too much whole wheat, I added 2 tablespoons of vital wheat gluten, just for insurance.

For one loaf, I wanted a cinnamon swirl. So, I rolled half the dough out, covered the surface in Earth Balance, then a handful of brown sugar, then sprinkled with cinnamon. Rolled the dough up, tucked the ends under. I did a free-form loaf for the other half (only 1 loaf pan!), but the dough wasn't stiff enough to hold its shape. So, I ended up with a 9" circle loaf. Oh well, still delish!

I baked these at 350* for 30 minutes. Both came out great! I especially like the cinnamon swirl variation.

0 likes

I'm so glad I tried this. I was a bit worried as it was my first ever time making bread, but it turned out amazing (even though I messed up the first step a little). I wasn't sure how the dough should look, I didn't know how to knead it properly, but it didn't seem to matter! Next time I will reduce the sugar and add some garlic and herbs.

0 likes

;)b ;)b ;)b
I can't ever get anyone in my family to eat whole wheat bread but everyone really likes this.
I've never liked whole wheat bread THAT much,
but
this
is so good! I eat it with out butter or jelly!
The first time I made it, it didn't have that much flavor and the second time it was perfect. I added vanilla, cinnamon, and a lot of extra syrup. The texture was so perfect and yummy :)>>>
The only thing was that it wasn't that good for sandwhiches because it fell apart kinda easily, but that may have been because i didn't add enough of something!
Who knows, but i'm definetly trying again!
Thank you so so much!  ;)b :)

0 likes

Pages

Log in or register to post comments