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How To Make Whole Wheat Bread

Updated on December 14, 2012
Homemade Whole Wheat Bread
Homemade Whole Wheat Bread | Source
Cast your vote for homemade bread

Cook Time

Prep time: 3 hours 20 min
Cook time: 40 min
Ready in: 4 hours
Yields: 2 loaves

Have you ever made your own bread?

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In today's world of supermarkets, mini-marts and grocery sections at the gas station, we never stop to think much about the more basic food staples that we, nonchalantly, pick up whenever we’re out and about. There are eggs, butter, milk and the one thing that we don’t have to buy … bread.

Yes, Bread.

Bread is something we always believe has to be purchased. How else are we going to make toast or sandwiches unless we buy bread?

And there is bread galore: sourdough, potato, dutch crunch, garlic, poppy seed, 7 grain, 9 grain, 12 grain...there is more than enough to drive someone crazy when it comes to the choices. We never stop to think, “Do I need to BUY this bread or can I MAKE it instead?”

We never seem to stop and realize that we can make our own bread; Easily. I know what you’re thinking, “But, I don’t have one of those expensive bread makers.”

Well, don’t worry, because they were making bread before the Industrial Revolution, and you can make you own bread without one of those technical advances, just your oven. It just takes a little time and care, and you can make your own bread with ease.

This recipe is for a basic whole wheat bread. Some of the "wheat" bread at the store isn't actually made with wheat. it is just white bread dyed brown...weird. I used 100% whole wheat flour in this bread, and it comes out prefect. It is tasty and a great source of fiber.

Bread Ingredients
Bread Ingredients | Source

Ingredients

6 cups of 100 % Whole Wheat Flour (plus ½ a cup, for rolling out the dough)

1 (¼ oz.) packet of Dry Active Yeast

¼ cup of hot / warm water (for the yeast)

2 tablespoons of white sugar

1 tablespoon of vegetable oil

1 cup of whole milk

1 cup of water, (for milk mixture)

1 tablespoon (or 1 tab) of unsalted butter

1 tablespoon of salt

1 tablespoon of honey

Milk mixture and Yeast mixture
Milk mixture and Yeast mixture | Source

Directions (Step 1)

1. Turn the water (tap water) faucet to hot and fill a ¼ cup of hot / warm water and add the packet of yeast.

2. Mix the yeast and water and allow it to stand for 5 minutes.

3. In either, a 2-cup glass measuring cup heated in in the microwave, or using a medium sauce pan on the stove top, heat to hot, a cup of milk.

4. Add to the milk: one cup of water, one tablespoon of oil, one tablespoon of salt, 2 tablespoons of white sugar, one tab of butter, and one tablespoon of honey (Helpful Hint: measure out the oil before the honey in the same measuring spoon as it help the honey come off the spoon easier; also the heat from the milk will melt the butter). Mix the ingredients together until incorporated.

Adding the Flour to the wet ingredients
Adding the Flour to the wet ingredients | Source

Step 2

5. Into a standing mixer bowl pour the yeast and warm water mixture after the 5 minutes are up.

6. Add the milk and other ingredients mixture to the standing mixer bowl.

7. Attach the bread hook to the standing mix and start on low.

8. Slowly add three cups of wheat flour and mix until well combined.

Kneading the dough
Kneading the dough | Source

Step 3

9. Remove the dough from the bowl and place onto a cutting broad. Knead the other three cups of flour into the dough (a handful at a time, plus a little water, as in wetting your hand every once in a while, when the dough becomes too dry and flaky) until the dough is elastic and aerated.

Before
Before | Source
After
After | Source

Step 4

10. Roll the dough lightly into a ball and place the dough into a greased large bowl.

11. Cover with either a towel or plastic wrap (as I have), and let it stand for one and a half (1 ½) hours until it doubles in size.

(See the before and after pictures)

Before
Before | Source
After
After | Source

Step 5

12. When the allotted time has passed, “punch down” the dough and divide it into two equal parts.

13. Line two loaf pans with parchment paper.

14. Lightly roll each piece of dough into loaves (not too dense)

15. Place each dough loaf into the pans.

16. Cover and let rise for another 1 ½ hours.

17. After the time is up and the bread loaves have enlarged they are ready to bake.

18. Pre-heat the oven to 450 Degrees F.

19. Place both loaves into the oven and bake for ten (10) minutes.

20. Lower the oven heat to 350 Degrees F and bake for another 30 minutes.

21. Remove bread loaves from oven and let them cool completely before cutting and serving.

Comments

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    • Edgar Arkham profile imageAUTHOR

      Edgar Arkham 

      5 years ago from San Jose, CA

      thank you for reading

    • yougotme profile image

      Renz Kristofer Cheng 

      5 years ago from Manila

      Looking great! And the steps are outlined pretty well making it easier to browse through and follow. :)

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