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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?

I have made Whole Wheat bread in the past...way past.  Since my husband and I became Vegans in December, I needed to find a bread recipe.  This is FANTASTIC!!!!  I use unsweetened applesauce instead of oil, omit the salt, and add 1/2 cup raw sunflower seeds, 1/2 cup millet, and 1/2 cup of flax seeds to 7 cups of 100% Whole Wheat Flour.  ;)b  I make it about every 10 days.  It keeps well for us in a zip lock bag.  LOVE IT!!  It is soo easy  to make.  I have used it for pizza dough.  I make one loaf and with the other half of the dough I put on a large 12 x 17 pan.  I use my own pizza sauce that I canned last summer or organic pizza sauce.  Top with whatever veggies and you have a fantastic pizza.  I passed this recipe on to my daughter and 2 daughter in laws.  Thank you so much !!

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Very good basic WW bread.  Its very easy to make and is made of things I always have sitting around.  This makes good sandwhich bread.  I will probably make this a lot for that.  I only used 2 packets of yeast, because 3 T seemed to be way too much.  I might try less next time.  I also made this by hand and only used 6-1/2 cups of flour.  This may not be my favorite bread recipe, but for its simplity it's great.  Thanks. 

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I've been toasting a slice and spreading some almond butter and strawberry preserves over it...mmmmm...I will probably be done with the two loaves by midweek  :P haha

Thanks again  ;)b

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This recipe was SOOOOO good!!! Before putting it the oven I spread a little olive oil on top, sprinkled it with sunflower seeds, and rosemary. I made it last night and I think it might be all gone before today… :-)

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I will definitely make this again, although i'll change it around a bit.  This first time I didn't use any of the sugar or molasses and instead used some rosemary.  I didn't use enough because the bread didn't have much flavor. The consistency, however, was great!  Very fluffy and moist, as other commenters mentioned.  My bread did fall apart a bit when I cut off slices for a sandwich, so perhaps I didn't bake it long enough?
But I agree with the other posters, this is a great recipe!

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This may be a dumb question...but will a regular handmixer work for this?

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:)>>> This was my first attempt at making break and Gee it's so Yummy!!!!! I followed the directions exactly and... :o I will never buy bread again. So simple. Trust me if I can do it, so can you!! :)>>>

Thanks so much!!

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Help, please!

I followed the instructions exactly but my dough came out flaky -- didn't hold together at all, even before I added the 1/2 c. of flour. I mixed and kneaded by hand, though. Could that be a problem?

To solve this, I added some soymilk to try to keep the dough together. After I let it rise the first time, I kneaded it by slowly adding in some soymilk bit by bit, and I ended up adding probably about a cup's worth, and still, it didn't hold together.

I ended up baking it after letting it rise to double and while it is delicious, the crust is quite hard (no issues with this, I like rustic breads) but the insides are still dough-y. I tasted it and it is delicious, however. I just don't know what to do about the really dough-y inside. I was hoping it would rise more.

What am I doing wrong? I believe that this recipe should work, but is it something to do with the fact that I did this all by hand? Should I change the recipe a bit since I'm doing it by hand and it won't be as light as a stand mixer would make it, maybe add more yeast?

INPUT PLEASE

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