Whole Wheat Bread Tutorial

Get the recipe HERE.

My mom taught me to always get all of my ingredients ready before starting any recipe. It’s saved me more than once when I’ve discovered that I’m short on or out of an ingredient!

I grind my own wheat, so this is step #1 for me. This recipe will work just fine with whole wheat flour purchased from the grocery store. I grind 10 cups of wheat berries, which gives me enough flour for the recipe, as well as a little extra to make whole wheat pancakes for breakfast the next day!

The first step is making the gluten. The dough is very liquidy during the gluten mixing process.

While the dough is mixing, I get my flax ready. Adding flax is optional. I used to buy it ground because that was the only way I could buy it locally. It’s more expensive that way, but at least available. Earlier this year my father-in-law got his hands on a bunch of flax seeds, so he gave me a bucketful. I grind about 1/2-2/3 of a cup of seeds, which yields around a cup of ground flax. It just takes a few seconds in a coffee grinder to get the job done.

After the 10 minute mixing period is up, I add the salt, eggs (I like to use powdered), honey, oil, yeast, and flax. Once all of those ingredients are mixed well, I start adding flour, 1 cup at a time. The dough will start to get thicker….

And thicker…

Once the dough starts to creep up over the top of my KitchenAid dough hook, I know it’s time to start kneading. Dump the dough out on a lightly floured surface, and then start kneading in additional flour until the dough gets to a slightly sticky consistency. I’ve found the easiest way to knead is to fold the dough over, press it down, and then turn it 1/4 of a turn. Repeat those steps until the kneading process is complete.

Now that your dough has been kneaded, it’s time to let it rise. Depending on the temperature in the house, it typically takes my dough 1-1 1/2 hours to rise.

Once the dough has doubled, punch it down (that part is fun!) and knead for 3 more minutes. I like to spray my countertop with a little bit of vegetable oil so that the dough doesn’t stick.

The second rising period is usually shorter for my bread….around 45 minutes.

Punch down again and knead into a nice ball. Then, using a knife, cut the dough into four equal sections.

Again, I spray my countertop with vegetable spray to prevent the dough from sticking, and then let the loaves rest for 10 minutes.

After ten minutes, it’s time to form your loaves. Many people struggle to get a pretty loaf, and mine are usually far from perfect, but you’ll get better with practice. I like to pinch all the edges to the center and then flip the loaf over and lightly pat the edges to help form it into the correct shape for my pan.

One last rising period and then it’s time to bake!

After 35 minutes in the oven, all your hard work turns into this warm, delicious goodness!

ENJOY!!!

One Response to “Whole Wheat Bread Tutorial”

  1. Amanda Says:

    I never thought I could make whole wheat bread until this!! Seriously, DELICIOUS bread!!!

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