100% Whole Wheat Bread

Posted by Vanessa in Cooking, September 22, 2010


This is the first recipe I’ve found that uses all whole wheat flour.  I was fairly skeptical on what it would taste like and what kind of texture the final product would have, but I totally love it.  Not only is the bread tasty and super healthy, but it’s another recipe you can keep in the fridge and bake loaves throughout the week as you need them.  How awesome is that?!  (Now I’m not sure how healthy it is if you slather obscene amounts of butter on a warmed slice, but I don’t know anyone that would do that.)

I’ve made loaves for sandwiches out of this recipe, as well as free-form loaves on my baking stone to serve with dinner.  Both have worked great.  Now, the original recipe says you can get 3 loaves out of each batch, but in my experience, I think it works better if you just split the dough in 2.  This really is such a versatile recipe, and I’m not sure you’ll find a much healthier one out there that tastes this stinkin’ good.  I think tomorrow I’m even going to try making rolls out of my remaining dough.  I’ve got chicken salad, and think some homemade rolls would be perfect for it.  I’ll have to remember to let you know how the dough holds up, being used that way.

So, does anyone have any great bread recipes to share that are mostly, if not all, whole wheat?  I’m always up for trying something new.

Whole Wheat Sandwich Bread

recipe adapted from Mother Earth News magazine, December 2008/January 2009 edition
  • Ready in 0 Minute.
  • Makes: 3 Pieces
  • 1-1/2 packets yeast
  • 1 tablespoon plus 1 teaspoon kosher salt
  • 1/2 cup honey
  • 5 tablespoons canola oil
  • 1-1/2 cups lukewarm milk
  • 1-1/2 cups lukewarm water
  • 6-2/3 cups whole wheat flour
  • Using a stand mixer fitted with the dough hook attachment, combine the yeast, salt, honey, oil, milk and water. Make sure to scrape the sides and bottom of the bowl halfway through and then mix again. Then mix in the flour.
  • Cover loosely and allow to rest at room temperature until the dough rises and collapses (or flattens on top), about 2 to 3 hours.
  • The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next several days.
  • On baking day, lightly grease a 9X4X3 loaf pan or a round baking stone. Using wet hands, scoop out a 1-1/2 pound (cantaloupe-sized) hunk of dough. Keeping your hands wet (it will be sticky!), quickly shape it into a ball by pulling the sides under.
  • Drop the loaf into the prepared pan. You will want enough dough to fill the pan slightly more than half-full.
  • Allow the dough to rest for 1 hour 40 minutes. Flour the top of the loaf and slash, using the tip of a serrated bread knife.
  • Bake at 350 degrees for 45 to 50 minutes, or until deeply browned and firm.
  • Allow to cool completely before slicing. If you can wait and not eat a piece of fresh from the oven bread. I, for one, do not encompass that kind of self-control.

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