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100% Whole Wheat Bread

A classic whole wheat bread; slice thick to enjoy with soup or thin for sandwiches.
100% Whole Wheat Bread
Yield 2 (8½x4½ -inch) loaves

Ingredients

  • 8 cups whole wheat flour, divided
  • 2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Red Star Active Dry Yeast
  • 1 tablespoon salt
  • 3 cups water (120-130ºF)
  • 1/4 cup vegetable oil
  • 1/2 cup molasses

Instructions

  • In a stand mixer bowl fitted with a paddle attachment, combine 3 1/2 cups flour, yeast, and salt; mix well. Add warm water, oil and molasses to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed.
  • Switch to dough hook attachment. Gradually stir in enough remaining flour to make a firm dough. Knead until smooth and elastic, about 5 to 8 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turnto grease top. Cover; let rise until indentation remains after poking doughwith finger down to second knuckle, about an hour.
  • Grease two 8½x4½ -inch loaf pans.
  • Turn dough onto a lightly floured surface; punch down to remove air bubbles. Divide into 2 equal parts. On lightly floured surface, roll or pat each half to a 14x7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in prepared pans. Cover; let rise in warm place until indentation remains after touching.
  • Preheat oven to 375°F.
  • Bake for 30 to 40 minutes. Remove from pans; cool.

Notes