Enjoy the delicious taste and nutritional benefits of freshly milled whole wheat bread with the rise and softness of white bread.
I don’t know about you, but I have made MANY whole wheat loaves that end up as small dense bricks that no one wants to eat. As frustrating as it has been, and after a time of concession (using half whole wheat half all-purpose), I finally was able to master the “perfect” 100% whole wheat bread loaf!
This recipe is one of my proudest recipes to share, due to being such as challenge, and most excited for you to try! Please see my tips section below to ensure that your whole wheat bread loaves turns out as soft and fluffy as it should.
Tips for the “Perfect” Loaf
- Whole wheat thrives on dairy. Make sure you are using milk and butter in your recipe. If you substitute it for water, you will not end up with the same results.
- Just as all breads like to rise in a warm place, this is especially true with whole wheat. Due to all-purpose flour having more gluten, it can rise in cooler conditions. Whole wheat will not rise if your kitchen or rise space is too cold.
- Make sure you are kneading the dough UNTIL it is smooth (roughly 6-10 minutes). Do NOT stop kneading the dough until it becomes smooth, tacky but not sticky (it shouldn’t peel off onto your fingers).
Whole Wheat Bread Ingredients
- 1 tablespoon yeast (12g)
- 1 tablespoon brown sugar (15g)
- 1.5 cup warm milk (385g)
- 1/3 cup melted butter (74g)
- 1 teaspoon salt (7g)
- 1/3 cup honey or syrup (70g)
- 2 eggs (110g)
- 4 cups whole wheat flour (508g – 127g per cup)
Instructions
- In a medium sized or stand mixing bowl, whisk yeast, brown sugar, and warm milk.
- 1 tablespoon yeast, 1 tablespoon brown sugar, 1.5 cups warm milk
- Allow the yeast mixture to sit for roughly 5 minutes to activate and get bubbly (foamy).
- Add melted butter, salt, honey / syrup, eggs, and flour.
- 1/3 cup melted butter, 1 teaspoon salt, 1/3 cup honey / syrup, 2 eggs, 4 cups flour
- Knead the dough until it is completely smooth. This should take between 6-10 minutes. Do NOT add additional flour if it still looks too wet, wait until 6-8 minutes before you add additional flour. This dough should be tacky, but not peel off onto your fingers. If it does still come off onto your fingers, slowly add an additional 1/4 cup. Continue to knead until smooth.
- Scrape the dough off the sides of the bowl and shape into the ball. Allow the dough to rise in a warm spot for 1-2 hours. It should double in size.
- Remove the dough from the bowl, and knead for 1-2 minutes. Cut the dough in half, and shape it, and place each loaf in a greased bread loaf pan.
- Allow an additional hour to rise. Depending on your loaf pans, the bread should reach about 3/4 the height.
- Bake at 400 degrees F for 25 minutes. Cover and rotate your bread after 10 minutes of bake time.
- Remove loaf pans from the oven, and allow them to rest for 5 minutes before removing it onto a cooling rack. Allow bread to cool for 20-30 minutes before cutting into it. This will allow the bread time to set up. If you cut it too early, it may collapse and squish as you are cutting it.
100% Whole Wheat Bread
Enjoy the delicious taste and nutritional benefits of freshly milled whole wheat bread with the rise and softness of white bread.
Ingredients
- 1 tablespoon yeast (12g)
- 1 tablespoon brown sugar (15g)
- 1.5 cup warm milk (385g)
- 1/3 cup melted butter (74g)
- 1 teaspoon salt (7g)
- 1/3 cup honey or syrup (70g)
- 2 eggs (110g)
- 4 cups whole wheat flour (508g - 127g per cup)
Instructions
1. In a medium sized or stand mixing bowl, whisk yeast, brown sugar, and warm milk.
1 tablespoon yeast, 1 tablespoon brown sugar, 1.5 cups warm milk
2. Allow the yeast mixture to sit for roughly 5 minutes to activate and get bubbly (foamy).
3. Add melted butter, salt, honey / syrup, eggs, and flour.
1/3 cup melted butter, 1 teaspoon salt, 1/3 cup honey / syrup, 2 eggs, 4 cups flour
4. Knead the dough until it is completely smooth. This should take between 6-10 minutes. Do NOT add additional flour if it still looks too wet, wait until 6-8 minutes before you add additional flour. This dough should be tacky, but not peel off onto your fingers. If it does still come off onto your fingers, slowly add an additional 1/4 cup. Continue to knead until smooth.
5. Scrape the dough off the sides of the bowl and shape into the ball. Allow the dough to rise in a warm spot for 1-2 hours. It should double in size.
6. Remove the dough from the bowl, and knead for 1-2 minutes. Cut the dough in half, and shape it, and place each loaf in a greased bread loaf pan.
7. Allow an additional hour to rise. Depending on your loaf pans, the bread should reach about 3/4 the height.
8. Bake at 400 degrees F for 25 minutes. Cover and rotate your bread after 10 minutes of bake time.
9. Remove loaf pans from the oven, and allow them to rest for 5 minutes before removing it onto a cooling rack. Allow bread to cool for 20-30 minutes before cutting into it. This will allow the bread time to set up. If you cut it too early, it may collapse and squish as you are cutting it.
Notes
Whole wheat thrives on dairy. Make sure you are using milk and butter in your recipe. If you substitute it for water, you will not end up with the same results.
Just as all breads like to rise in a warm place, this is especially true with whole wheat. Due to all-purpose flour having more gluten, it can rise in cooler conditions. Whole wheat will not rise if your kitchen or rise space is too cold.
Make sure you are kneading the dough UNTIL it is smooth (roughly 6-10 minutes). Do NOT stop kneading the dough until it becomes smooth, tacky but not sticky (it shouldn't peel off onto your fingers).
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