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Vermont Whole Wheat Bread

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“I learned to soak my flour when I used this recipe during a Christmas in Vermont at my mother's new house. It makes 2 firm flavorful loaves, toasts excellently and slices well thick or thin for sandwiches or french toast.”
48hrs 45mins
2 loaves of bread

Ingredients Nutrition


  1. Place 2 cups of whole wheat flour in a medium bowl.
  2. Pour 1 cup boiling water over flour.
  3. Let stand for 5 minutes.
  4. Mix thoroughly, cover and let stand at room temperature for 15 to 24 hours.
  5. It will become stiff and sticky.
  6. When you are ready to make the bread, mix yeast and 1/2 cup warm water and let stand til bubbly (proofed).
  7. Add to the whole wheat mixture and stir by hand vigorously, or use electric mixer, until soupy and smooth.
  8. Add remaining 1 cup of whole wheat and about 3 cups of unbleached flour gradually, cutting and turning it in.
  9. Dough will be quite stiff, but do not allow it to become crumbly dry.
  10. Add water if needed to keep dough smooth.
  11. Knead 8-10 minutes until elastic.
  12. Let rise until double, shape into loaf size and place in 2 greased loaf pans.
  13. Let rise again until doubled.
  14. Bake at 400 degrees 40-45 minutes, until browned and hollow sounding when tapped.

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