No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 loaves 828g Recipe makes 2 loaves)
Calories 1650
Calories from Fat 198		(12%)
Amount Per Serving		%DV
	Total Fat 22.1g	33%
	Saturated Fat 3.2g	16%
	Monounsaturated Fat 4.8g
	Polyunsaturated Fat 10.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 2937mg		122%
Potassium 1853mg		52%
Total Carbohydrate 327.1g		109%
	Dietary Fiber 55.2g	220%
	Sugars 1.9g
Protein 62.2g		124%
how is this calculated?

Basic Whole Wheat Bread

Recipe #25082 | 5 hours | 4 hours prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: pollen
Apr 13, 2002

A simple, easy whole wheat bread recipe posted on request. I got it from "Breadtime", by Susan Jane Cheney (a great resource for bread bakers!)

2 loaves (change servings and units)

Ingredients

3 cups water, lukewarm (100-115ºF)
3/4 teaspoon dry yeast
7 1/2-8 cups whole wheat flour
2 1/2 teaspoons salt
2 tablespoons oil

Directions

1
Proof yeast in half a cup of the water, with about a teaspoon of flour- let it sit, covered, until it becomes bubbly& active.
2
Combine the rest of the water with the yeast/water in a large bowl, and gradually add about half of the flour.
3
Stir the mixture about 100 times in the same direction, until it is well-mixed and strands are beginning to form.
4
Stir in the salt and oil.
5
Add the remaining flour half a cup at a time, stirring well, until it is too stiff to stir with a spoon.
6
Turn out onto a lightly floured board and knead for about 20 minutes, adding flour as nescessary to keep the dough from sticking to the board.
7
The dough should be springy and nice to work with.
8
When it has been sufficiently kneaded, cover it with a damp cloth for about 10 minutes and wash and grease the bowl lightly.
9
After it has rested, knead the dough a few more times (it should feel really nice by now!) and place it in the bowl, covered with the damp cloth, a plastic bag, and maybe a plate.
10
Let the dough rise until it springs back when you stick your finger in it, and it is about twice the size as it was before (this takes about 2 hours; longer or shorter depending on the room temperature- I prefer a longer (cooler) rise, because it allows the flavour to develop more... but sometimes you just don't have time for that sort of thing).
11
Deflate the dough by punching or kneading it a few times, and let it rise again- this time, it should take about half the amount of time as it did before.
12
When the dough has risen twice, deflate it again and cover it with the damp cloth again for about 10 minutes (to let the gluten relax, apparently.. it makes it easier to manage if you do this), then divide it into and shape it into loaves, buns, etc.
13
Let the shaped dough rise on a baking sheet or in a loaf-pan for about an hour maybe- it will rise a bit more in the oven.
14
Slash the top of the bread if you want, so that it doesn't bust open in the oven.
15
Bake at 400º for 20 minutes, and then turn the oven down to 350º and bake for 20-30 minutes longer, until the loaf is a lovely brown and sounds hollow when you thump it on the bottom.
16
(Buns and smaller loaves take a shorter time).
17
Try to let the loaf cool (out side of the loaf pan, or it will get a bit soggy) before you tear into it.

Questions about this recipe?

Featured Reviews for This Recipe

From: Granny Moses

On May 11, 2009

Something went wrong with my yeast. My dough just didn't rise. No worries - I ended up making (count 'em) 36 little pita pockets appox. 4" in diameter. I flattened a 2" ball of dough and baked at 450o for 4 minutes, flipped them over and baked an additional 2 minutes. They made perfect little pockets that would be a good brunch, snack or lunchbox adddition, just to name a few excuses to eat one or two! On some I sprayed olive oil spray and sprinkled w/onion powder. On some it was a spritz of butter spray topped with cinnamon & splenda. Some I left plain. I will also do some with poppy or sesame seeds or garlic. That is how versitil this recipe turned out to be. I can also see blending in some herbs and using as a pizza base. The fillings are endless: peanut butter and banana; egg, crab or tuna salad; vegetarian, etc. I did want to add that this recipe is healthy for your muscles, too. Stirring 100 times was a challenge, let alone 20 minutes kneading time. I didn't make it the full 20 which may explain why it didn't rise properly. This would be fun to make with a friend or kids. Love that you posted this. I will try again but be a good girl and knead properly. Also will make sure my yeast indeed does bubble if it's loaves of bread I want.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Chef Tomasso

On Apr 12, 2009

Great whole wheat recipe, but I'm a tinkerer, love to change things up a bit just to see what comes of em. during the course of making this recipe 4 times I finially came up with what I think is the ultimate end result. I add 2 teaspoons of vital gluten (helps it rise a bit better) and 1/4 cup organic honey, then just prior to final rise I mix 2 parts water and one part honey together and paint the top of the loaf with it, then sprinkle on some quick oats. Maybe it's time for me to write my own recipe????LOL Enjoy! Tom

2 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef #522177

On Apr 29, 2008

I like how simple the recipe is! I doubled the recipe (16 cups of flour) and subsituted 4 cups with white for a lighter bread. Salt should never be added directly to yeast, it can "burn" the yeast and cause bread to "flop" in the rising stage. Add to a small bit of flour and then add into the dough, the flour creates a buffer. I got 6 med size loaves and a dozen small buns. I make bread twice a week for our large family and although it took longer to make, the taste was uncomparable. I've traded my old recipe for this one.

6 people found this review helpful

Was this review helpful to you? YES | NO

From: Heather Sheppard

On Oct 12, 2003

I was looking for a sugarfree wheat bread recipe and this one is great. We couldn't stop eating it, with just a little butter on it.We will be making another loaf today. Thank You for the great recipe.

5 people found this review helpful

Was this review helpful to you? YES | NO

Read all 8 reviews