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Scratch Whole Wheat Bread Recipe

Updated on September 26, 2011

Tasty and Easy Whole Wheat Bread Recipe

Anyone who bakes can tell you that making bread with white flour is easier than making bread with whole wheat flour. White flour takes less water, makes a lighter bread, and people tend to like the taste better. I have experimented with whole wheat breads for years and below is by far the best whole wheat bread recipe I have formulated. It is as light as store bought whole wheat. The key to the recipe is the vital wheat gluten. It is becoming easier to find at stores. I've seen it in Walmart, Whole Foods, and wegmans. Please get some as this recipe would not come out as good without it.


  • 1 1/2 cups warm water
  • 1/3 cup brown sugar
  • 1/4 cup vegetable oil
  • 1 tsp salt
  • 1 package active dry yeast.
  • 1 1/2 cups bread flour
  • 2 tsp vital wheat gluten
  • 2 cups whole wheat flour

Mix the first 5 ingredients together in a bowl. Mix the last 3 together in a separate bowl. Add the flour to the wet ingredients and stir to combine. Knead for 3 minutes to form a soft but not very sticky dough. If you need to add a little extra white flour do so, but be advised the bread will be better if the dough is too soft than if it is too stiff. Place the dough in a greased bowl and let it rise for 2 hrs. Punch the dough down and gently fold it over itself to form a ball. Now let it rise for 1 1/2 hrs more. Turn the dough out onto a counter, and divide it in half. Being careful not to squeeze too much air out of it shape each half into a loaf and place into greased loaf pans. Let rise 1 hr or until it just comes above the top of the pan. Bake on 375°F for 40 min. Cool for 1 hr and enjoy!

For more great bread recipes and tips check out "The Dough Maker" linked to below. 


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