Whole Wheat Bread

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“This is the easiest bread I have ever made and the texture is perfect. If you don't like all wheat you can add half white bread flour and half wheat. I grind my own wheat but store bought wheat flour will work to.”
2 Loaves

Ingredients Nutrition


  1. 1. Combine the warm water, yeast, and two cups of fresh whole wheat.
  2. flour in a large mixing bowl. Allow to sponge (just let it sit and it will bubble up and look kind of like a sponge) for 15 minutes. Add the honey, oil, Dough Enhancer, salt, and 4-5 cups additional flour until.
  3. the dough is stiff and cleans the side of the bowl.
  4. 2. I make this in my kitchen aide mixer and mix on speed 4 for 7 minutes for the kneading or you can do the following:
  5. With oil on hands, remove the dough from the mixing bowl and place.
  6. on oiled surface. Knead the bread by hand 800 strokes or 20 minutes.
  7. It should be very smooth and elastic with small bubbles or blisters.
  8. beneath the surface of the dough. Be sure to add the minimum amount of.
  9. flour to keep the dough soft and pliable. The sponging of dough.
  10. eliminates the need for two risings by shortening the rising time.
  11. 3. Shape into loaves. Roll dough out two times the length and one times.
  12. the width of your bread pan. Starting at one end, roll the dough, sealing.
  13. each roll with fingers. Place in pans previously well greased with.
  14. cooking spray or hard shortening. Allow to rise in a slightly warmed.
  15. oven (84° to 88° F.) or other warm place until doubled in size (about 30-45 minutes).
  16. 4. Bake loaves 25-30 minutes in a 350°F oven. Bread is.
  17. cooked through when it sounds hollow when tapped on the bottom, and.
  18. when the top and sides are a golden brown color. When loaves are done,.
  19. immediately remove from pans and let cool on a wire rack. Placing the.
  20. bread on its side may help to reduce the risk of falling. Allow to cool.
  21. thoroughly before placing in plastic bags or the bread will sweat.

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