Classic 100% Whole Wheat Bread. Whole wheat bread has an unfortunate reputation for turning out heavy and dense at home. It can have a texture that's prone to tearing or crumbling apart, especially when sliced thin for sandwiches. Who says whole wheat bread has to be dense, dry, and tasteless?

From Seed to Slice®, you'll find NO ADDED NONSENSE® in our breads. We've gone back to basics to source simple, recognizable. There will be complete instructions along with a complete recipe with amounts. You can have Classic 100% Whole Wheat Bread using 6 ingredients and 5 steps. Here is how you cook that.

Ingredients of Classic 100% Whole Wheat Bread

Prepare 3 1/2 cups of Whole wheat flour.
Prepare 2 1/2 tsp of instant yeast.
You need 1 1/4 tsp of salt.
You need 1/4 cup of honey.
You need 1/4 cup of vegetable oil.
You need 1-1/8 cups of lukewarm whole milk.

I am going to try with stone grind flour whole wheat, and will use honey, hopefully it will turn out what I expect. Whole-wheat bread has a flavor and nutrient profile many times more complex than that of white bread. But wander the bakery aisle of your local supermarket and you'll find multitudes of "whole-wheat" breads that list refined flour—regular white flour used to make white bread—as their. It does require planning ahead, but once you figure that out, you will make bread all the time!

Classic 100% Whole Wheat Bread step by step

In a mixing bowl, combine, stir and knead until the dough starts to leave the sides of the bowl. For easiest kneading let the dough rest for 20-30 minutes to absorb the liquid. Adjust it's consistency with flour or water as needed..
Transfer dough to lightly greased bowl and let rise until doubled, about 1-2 hours..
Lightly oil your work surface, knead and shape it to an 8"log, place it on a greased 8 1/2" x 4 1/2"loaf pan. Cover it loosely with plastic wrap or clean towel, and let it rise until the center has crowned about 1" above the rim of the pan..
Towards the end of rising time, preheat the oven to 180°C. Bake the bread for 35-40 minutes, tenting it with aluminum foil after 20 minutes to avoid over browning..
Remove the bread from oven and turn it out of the pan. Rub the crust with butter, which will make a soft and flavorful crust. Cool completely before slicing or storing..

Oroweat bread has no high fructose corn syrup and no artificial preservatives, colors or flavors with No Added Nonsense. We're told you can't make a light bread with all whole wheat flour, that you have to either add some bread flour or gluten to the Then I convert my starter to whole wheat. I use a small amount of it and feed it with whole wheat. King Arthur whole wheat bread recipe. I made rolls with this dough using K. white whole wheat flour and they were light and tender.