We discovered what we consider to be the best all-purpose bread recipe. We try other bread recipes, but we always return to this one.
The original recipe included walnuts and sunflower seeds, but after protests from certain parties, we omitted them. The recipe also called for over 1/4 cup of sweetener per loaf. This produces a very sweet loaf, so I reduced this amount to 2 tablespoons. I also added 2 tablespoons flax meal, which gives a more rustic look. For an extra special touch, I like to brush the top with milk and sprinkle with oatmeal.
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:: 100% Whole Wheat Bread ::
Adapted from King Arthur Flour
Note: This recipe makes a very large loaf. I usually double the recipe and make three 9×5 inch loaves.
Ingredients:
- 1 1/2 cups (12 ounces) lukewarm water
- 3 tablespoons melted butter, coconut oil or olive oil
- 2 tablespoons honey, molasses or maple syrup
- 3 1/2 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 1/2 teaspoons salt
- 1 1/2 teaspoons instant yeast
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 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 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-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 top of 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.
Yield: 1 large or 2 small loaves.
Mmmm, this sounds wonderful! I will definitely give it a try the next time I make a loaf
)
Very nice! My favourite whole wheat bread recipe is the same King Arthur Flour one that you based yours on.
Hi there! I read on the link for the vital wheat gluten that it Gives heavy, whole-grain loaves a “boost”. If I were to substitute half of the required wheat flour with usual bread flour. Is it then possible for me to omit this component?
Thanks lots!
Mrs Ergül: Yes, substituting half of the whole wheat flour with white flour will probably give the same results as using gluten. Actually, it will most likely yield an even lighter loaf than if all wheat + gluten were used.
Looks great! And nothing beats 100% whole wheat bread!
[...] 100% Whole Wheat Bread ~ Cooking for Seven [...]
[...] 12, 2008 by ericalberge To my surprise and delight, my 100% Whole Wheat Bread has been featured on Yeast Spotting, a weekly showcase of yeasted baked goods and dishes with bread [...]
That looks so lovely. I’ve been looking for a whole wheat bread recipe that is well- all purpose. This looks just right.
Hi Erica, it’s me again! I attempted this once using half wholemeal flour half bread flour. Indeed the mix is very wet, there is no way I could have kneaded by hand without adding in loads of breaf flour along the way to dust my fingers.
I’m wondering which method you used? And if you did it by hand, how much flour do you usually add for dusting??
Thanks in advance! Cheers!
Mrs Ergül: I usually knead my bread using the mixer. Sometimes the mixer just can’t handle it (especially when I make a double batch) and after the first five minutes or so I continue by hand. I usually just butter the counter and my hands and don’t use any additional flour.
If you continue to have trouble with a really sloppy dough, you could experiment by adding in a little more flour. Just be careful not to make the dough too stiff. This is very important in getting a soft, light loaf.
Hope this helps!
I made this recently according to the original KAF recipe and liked using 5 tablespoons of maple syrup and didn’t think it was too sweet, but I guess I like sweet. I also didn’t have vital wheat gluten and it turned out just fine. My yeast packet had a little bit more than what is usually used, so maybe that supplied my boost. Either way, I love this bread! Especially with sunflower seeds and walnuts.
Thank you for posting this recipe–I’ve been testing a few whole wheat bread recipes over the past month or so and this was definitely the loftiest and most delicious. I made it by hand, with maple syrup and olive oil as my sweetener and fat. You have a lovely site!
Hi!!
I love this whole wheat bread recipe…it is so nice and rises so well. Your directions are so helpful too, I achieved a wonderful result with my first try!! My boyfriend and I really like lots of nuts and seeds in our bread though. So I tried adding some the last couple of times I’ve made the bread, and it just doesn’t rise as much. Do you have any suggestions or other recipes that incorporate sunflower seeds, walnuts, poppy seeds, millet, amaranth, pumpkin seeds, or the like?
[...] to the post office right now to ship it away. I also made a new “experimental” bread based on this recipe, but using a mix of three different flours (wheat, buckwheat and spelt) and excluding vital wheat [...]
I like the looks of this recipe and plan to try it. In the past when I’ve made 100% whole wheat bread it rises beautifully and then I put it in the preheated oven to bake and it falls. Why is this happening?
Sherron: This just happened to me the other day! It could be happening for one (or both) of the following reasons:
1) The gluten was not properly developed.
2) The bread was allowed to rise too long. The dough should only double in size.
The other day my sister baked a loaf made with soft white wheat. The flour just didn’t contain enough gluten, and the bread fell in the oven. It’s best to use hard red or white wheat for baking bread.
I hope this helps!
P.S. My blog has moved to a new location: http://www.cookingforseven.com. In future, please do not comment on this blog. Thanks!
Erica