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Favorite 100% Whole Wheat Bread

5.00 Mitt(s) 9 Rating(s)9 votes, average: 5.00 out of 59 votes, average: 5.00 out of 59 votes, average: 5.00 out of 59 votes, average: 5.00 out of 59 votes, average: 5.00 out of 5

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Level: Intermediate

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Description

A whole wheat bread recipe that delivers consistent results. The dough can be mixed by hand, a stand mixer, or a bread machine. This makes one very large loaf, or two small loaves.

Ingredients

  • 1-½ cup (12 Ounces) Lukewarm Water
  • 3 Tablespoons Melted Butter, Coconut Oil, Or Olive Oil
  • 2 Tablespoons Honey, Molasses, Or Maple Syrup
  • 3-½ cups (18 3/8 Oz) Hard Red (traditional) Or Hard White (17.5 Oz) Whole Wheat Flour
  • 1 Tablespoon Vital Wheat Gluten
  • 2 Tablespoons Flax Meal (optional)
  • 1-½ teaspoon Salt
  • 1-½ teaspoon Instant Yeast

Preparation

To prepare the dough:

(Hand Method)
Combine all of the ingredients, and mix them till you have a shaggy dough. The dough will seem wet, but remember: wetter is better. Let the dough rest, covered, for 20 minutes, then knead till smooth and elastic, about 10 minutes. Allow the dough to rise, covered, for 1 to 2 hours, or until it’s puffy and nearly doubled in bulk.

(Mixer Method)
In the bowl of a stand mixer fitted with the dough hook, combine all ingredients and mix them till you have a shaggy dough. The dough will seem wet, but remember: wetter is better. Let the dough rest for 20 minutes, then knead by machine until fairly smooth, about 10 minutes. Allow the dough to rise, covered, for 1 to 2 hours, or until it’s puffy and nearly doubled in bulk.

(Bread Machine Method)
Place all ingredients in bread machine pan and set to the dough cycle.

To shape the loaves:

After the dough has risen, gently deflate the dough, shape it into a log, and place it in a lightly greased large (9×5 inch) bread pan or two small bread pans. Cover the pan with a towel or lightly greased plastic wrap, and allow it to rise in a warm place for about 30 minutes to 1 hour, till it’s crowned about 2 inches over the rim of the pan. Preheat your oven to 350°F about halfway through the rising time.

To bake the loaves:

If desired, brush the top of the loaf with milk or egg white and sprinkle with oatmeal, poppy seeds, nuts, etc. Bake the bread in a preheated 350°F oven for 45 minutes or until it turns a deep brown and sounds hollow when tapped on the bottom. Turn out onto a wire rack to cool completely.

8 Comments

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Melanie Eccles on 8.30.2011

I love this recipe and have made it twice already. However, I haven’t had luck in getting the loaf to rise the 2 inches above the pan. It rises beautifully when it’s in the bowl, but once it’s shaped, it won’t go much beyond 1/2 an inch. Any suggestions?

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jcstrong on 4.15.2011

Made this bread today using coconut oil, molasses, and subbed one cup white flour because I didn’t have any what gluten. So awesome! Thanks for the recipe!

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heidij on 5.14.2010

Wow. I will never try another whole wheat bread recipe again! This was so light and soft for being whole wheat. Can’t wait to try it with different sweeteners. I did molasses and it was awesome! I think I’ll try agave next time. Thanks for a great recipe

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dulcimerhope on 5.13.2010

FYI – this bread also freezes well. Yum!

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saltandpaprika on 5.5.2010

The loafs just came out of the oven and they look (and taste, I couldn’t resist) great! This recipe is very similar to the one I usually do, only I used to put in some white flour for lightness. Good to know I can do without. Thanks for a great recipe!

9 Reviews

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Krista Hanna on 7.9.2012

This bread was just amazing to me, from the moment I sliced into it I had a smile on my face because it looks good and tastes even better. It is light and fluffy with a texture very similar to store bought bread- minus the processed ingredients and preservatives! I made my dough in the bread machine and then baked in the oven. I have been looking for a recipe that I can make at home once or twice a week to replace store-bought artisan bread and this is THE ONE!

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MeredithCanCook on 5.3.2012

Oh my. An amazing whole wheat bread that’s better than I can buy and I made it myself! I used my bread machine for the whole cycle; I didn’t shape the dough into loafs. It made the tallest, most beautiful loaf of bread to ever come out of my machine. I also substituted 1 cup of white flour for one cup of the whole wheat (I wasn’t sure how it would rise in the machine), but next time I’ll try all wheat and I bet it will be amazing.

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catie27 on 1.22.2012

I have been looking for a 100% whole wheat recipe for a while now and Oh. My. Goodness. I’m now convinced that vital wheat gluten is the solution to all my bread woes. Used olive oil and omitted the flax. Fluffy, soft, and delicious. I will be making this bread once a week. Thank you!

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Leslie on 7.16.2011

Great Bread! I used canola oil (more cost efficient), molasses, and wheat germ…super good. Last week I made two loaves of bread. I just finished making a double batch of dough (had to knead it longer than single batch) which I shaped it into 8 hamburger buns and 8 hotdog buns. Super easy!

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arwenone on 11.15.2010

Awesome whole wheat bread, so easy, and so delicious. I use white whole wheat flour, and use either ground flax seeds, wheat germ, or even ground oatmeal as an addition. Delicious!

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