True Whole Wheat Bread – Perfected

Fresh Whole Wheat Bread
Fresh Whole Wheat Bread with Jam and Cream? Yes please!

Looking for a whole wheat bread recipe? I was too! Naturally, I found a recipe online for ‘whole wheat’ bread. However, about two-thirds of the flour used in the recipe was white flour! I tried using all wheat flour, but it didn’t turn out very good. What to do? I decided to make a few modifications to make it suitable for using all fresh ground wheat instead of adding white flour, and to make it a bit sweeter. It took a few tries, but it was worth it. This whole wheat bread is amazing!

Everyone who tries it loves it. I am often asked for the recipe so friends and family can make it themselves. To save you all the trouble I went through, and to make it easier when I’m next asked, I would like to share this recipe with you right here and now. (Please note, some of the links in this post are affiliate links and we are given a small commission for sales through those links, at no extra cost to you. We only link products we love.)

What type of flour for Whole Wheat Bread?

I have used hard white wheat berries, soft white wheat berries, and even hard red wheat berries to grind my own flour for this recipe, but I like using hard white wheat the best. If you’re using store-bought whole wheat flour, it will still work, but take a look here as to the many reasons you should be grinding your own! Plus, I can guarantee it won’t be as good!

When using home ground wheat, you should make sure it is freshly ground. It won’t rise as well if you don’t use freshly ground flour. It took me a long time to realize this! Sometimes my whole wheat bread would rise well… Sometimes not so much. After learning that wheat can go rancid about 24 hours after grinding it (one reason stores ‘modify’ their flour is to keep it from going rancid), I now always use freshly ground wheat, and my bread rises perfectly every time!

Tips for Mixing

I like to mix the yeast, water, honey, and oil together, and let it sit for about 5 minutes to allow it to activate. I usually grind the wheat during this time. By the time I’m done grinding the wheat, it is about time to add the salt and flour. Peek into your mixer before adding the last dry ingredients. You should see that the yeast has made the water somewhat ‘frothy’.



When making this dough, it may seem a little moist as you start kneading it, but it soaks up all the moisture and turns out great if you just keep mixing or kneading it. I use a Bosch mixer with a dough hook to mix and knead my dough, and it takes about 10 minutes of mixing after all the ingredients are added.

This bread is amazing. I hope you enjoy it as much as my family does!

Print Recipe
True Whole Wheat Bread - Perfected
Whole Wheat Bread should be made with whole wheat flour, don't you think? Well, this bread actually is! Make this bread and pass a few slices around. You WILL be asked for the recipe. It's perfect.
Fresh Whole Wheat Bread
Course Side
Prep Time 30 minutes
Cook Time 25 minutes
Passive Time 1.25 hour
Servings
loafs
Ingredients
"Wet" Ingredients
Dry Ingredients
Course Side
Prep Time 30 minutes
Cook Time 25 minutes
Passive Time 1.25 hour
Servings
loafs
Ingredients
"Wet" Ingredients
Dry Ingredients
Fresh Whole Wheat Bread
Instructions
  1. Mix the "Wet" ingredients together in your Bosch mixer with a dough hook and let stand. It should look as pictured when it's ready.
  2. Grind your wheat berries! Then add flour and salt to your yeast mixture.
  3. Mix or knead for approximately 10 minutes, until all moisture is absorbed.
  4. Let rise in the mixer for 30 minutes.
  5. Separate into two even balls and press flat.
    Flat Whole Wheat Bread?
  6. Roll balls lengthwise into two "logs". Place these into greased loaf pans, cover, and let rise for 45 minutes.
    Logs of Whole Wheat Bread to be!
  7. Preheat oven to 325 degrees.
  8. Place bread on middle rack and bake for 25 minutes.
  9. Remove from oven, and immediately remove from pan. Rub a stick of butter gently over the top crust to keep it soft.
    Fresh Whole Wheat Bread
  10. Enjoy a "slice" of Perfection!
    Enjoying Whole Wheat Bread
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8 Comments

    1. Lala

      We haven’t tried it with either of those options, but I would be very surprised if maple syrup wouldn’t work. They have a very similar consistency to where I’d think it’d substitute out just fine. It’s been a little while since I’ve used agave, but I think it would have a decent chance of working, as well. If you give it a shot, let us know how it works, will you please?!

  1. Christine Donati

    Thank you this is my first time ever making bread, And also my first time grinding my own grain, I’m so excited and hope it turns out! I just used honey so I will let you know how it works anyways thank you for your quick response

  2. Christine Donati

    It went really well in fact it’s already gone!!! I’m grinding Some more wheat right now! I took it out at the time specified in the recipe even though I knew it should’ve stayed in longer and it was a little Doughy, Also this time I think I will let it rise a little bit longer because it was short. I’m really happy even my teenager son is choosing it over white bread! If I can just get it to rise taller and still be good I’ll be all set!!!

    1. Lala

      I’m so sorry it took me this long to reply! A couple of things come to mind as I read your comment: How fine are you grinding your wheat? We grind it pretty fine here on the Homestead. Also, what elevation are you at, I know that can make a difference.
      I’m so excited about your family preferring it over white bread, it is AMAZING stuff!

      Thank you so much for you coming back to let us know how it worked out!

      1. Christine Donati

        I made it a third time going back to honey and omitting the maple sera up and it still didn’t turn out as well as the first time! My elevation is 4300 should I change something for that? Also I have the KitchenAid grinder that attaches to the KitchenAid machine I’m putting it on the second finest, As the first one looks like a pastry flour do you think I should go as fine as I can?

        1. Lala

          According to King Arthur flour:
          *Decrease the amount of yeast in the recipe by 25%, and make water/flour adjustments as necessary to get a dough with the correct texture. Make sure your bowl has plenty of room for the dough to rise in. Since rising times are much shorter at higher altitudes, you have a number of options to help its flavor.
          *Give the dough one extra rise by punching it down twice before forming it.
          *Try covering the dough and placing it in the refrigerator for its first rise, to slow the action of the yeast give the dough more time to develop.
          *If you have sourdough starter on hand, use some of it for some of the liquid in the recipe. Make a sponge by mixing the yeast, the liquid in the recipe, and 1 to 2 cups of flour. Cover and let the sponge work for a few hours in the refrigerator to develop it.

          As to the flour, we use the pastry flour setting on our grinder 🙂
          Here are two websites I just googled to give you some assistance. We are at less than 500 ft above sea level, so there are DEFINITATELY going to be some differences between our final products!
          https://aces.nmsu.edu/pubs/_e/E215/welcome.html
          https://www.kingarthurflour.com/learn/high-altitude-baking.html

          Thank you for ALL your feedback, this will help us and others to figure out what is the best thing to do, when and why!

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