Remember that time I said I would only be making my own bread from now on? That lead to some pretty tasty breads, one I didn’t end up writing down (although I did take pictures – go figure). One I couldn’t quite get right, though, was a totally whole wheat bread, with no white flour at all. I have one posted on the blog, but it didn’t rise nearly as much as I would prefer, although it was still tasty. I finally found a reliable recipe with the right ratios, but it was a bit too crumbly once it was made totally whole wheat. So I tried again.. and I think I’ve finally nailed it.
- 4 cups white whole wheat flour (or regular whole wheat)
- 1 1/2 tsp salt
- 3 Tbsp dry milk powder
- 1 1/2 Tbsp ground flax seed
- 1 1/2 tsp instant yeast
- 1 1/4 cups lukewarm water
- 2 Tbsp honey
- 2 Tbsp olive oil
In the bowl of a stand mixer with the dough hook attached, stir together the flour, salt, milk powder, flax, and yeast. Add the honey and olive oil into the measuring cup with the warm water, and stir until the honey has dissolved.
Add the water to the flour mixture, and knead on low speed until the dough is smooth, elastic, and pulls away from the sides of the bowl (about 5 minutes). Cover the bowl with plastic wrap lightly sprayed with oil, and allow to rise in a warm place until doubled in size, about 1-2 hours.
Once risen, punch down the dough, and transfer to a clean work surface. Shape the dough into a loaf - about an 8-inch log - and pull the sides to the bottom to cloak the gluten.
Place the shaped loaf, seam-side down, into a 9x5 inch loaf pan lined with parchment paper (for easy removal and clean-up). Cover again with the plastic wrap, and allow to rise until it domes about 1 inch above the pan, 30 minutes to 1 hour. Towards the end of the rise time, preheat the oven to 350ºF.
Remove the plastic wrap, and bake the bread at 350ºF for 35-40 minutes, until golden and hollow sounding when tapped. Allow to cool in the pan for about 10 minutes before removing to a wire rack to cool. Cool completely before slicing (if you can wait that long).
Store in an airtight container. You can freeze this bread, tightly wrapped, for up to 3 months.
adapted from Simple Bites