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!