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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?

It's a great and simple recipe especially for a novice bread maker. Not too sweet, salty or dry, this recipe has the ingredient quantities in perfect porportioin. Still working on getting the loaves to take a nice shape and rising evenly, but that's all on me  :P.

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this makes WONDERFUL bread!

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If I may quote a certain Food Network personality: YUM-O!  Like ascwing, I like Great Harvest Bread, but it gets pricey at $5 a loaf.  This recipe is what I've been looking for!  Although, I did make a couple changes: I left out the oil completely, I used 1/4 cup agave nectar in place of sugar and also omitted the molasses.  I baked one loaf, and had enough to shape 8 gardenburger buns.  Thanks for the great recipe, it is in my recipe box now!

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Simple and perfect  ;)b

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This is by far the simplest and best bread I have ever made. I never have issues and it is consistently perfect!! (I think I have made it 5 times this month) I doubt I will ever buy a loaf from a store again. YUMMMM

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I LOVE this bread! I'll cut one slice, then another, then another... it really is so good. It tastes almost exactly like bread I used to buy from Great Harvest Bread Co., except theirs had honey in it. (I'm vegetarian, not vegan.) I made one loaf and made the rest of the dough into rolls-- I got 11 or 12 out of the remaining dough. Thanks for the recipe!

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I just took my bread out of the oven and cut myself a piece... DELICIOUS! I made a few changes to the original recipe. Instead of 1/3 cup oil I added 1 cup of ground flax seed. Also instead of the sugar I used 1 tablespoon organic raw Blue Agave. I also added some fresh rosemary and basil. The flavor of the herbs is just right, not too overwhelming. I think next time I will add a few cloves of roughly chopped garlic. I will never buy bread from the store after making this bread, it is easy to make and very delicious!

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A brilliant recipe - thanks. I have made three loaves now - each time they get better. I have used yucon syrup instead of molasses - otherwise, followed recipe completely.  My carnivorous boyfriend agrees that this bread is better than anything he has ever tasted from the supermarket.

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This is EXCELLENT bread! Its so delicious! I am making our fifth and sixth loaf this week tonight!

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Amazing. I was hoping it would live up to the fantastic reviews. And it did! Amazingly soft and fluffy. The first time I'd ever made bread like this and it turned out fantastic - even w/o proper bread pans!

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