A step-by-step guide with recipe and companion video!
Are you a fan of delicious, homemade whole wheat bread? If so, you're in for a treat! In this blog post, we'll walk you through a step-by-step process to ensure your bread rises up strong and results in a beautiful loaf every time. So, let's get started!
You can watch our companion video of our entire process on our YouTube channel! Click here! (While your there, please like and subscribe to our channel so you won't miss a thing!)
And here’s the very recipe that had customers lining up before the Farmers Market opened to make sure they got theirs! Download it for free here!
Step 1: Gather the best ingredients
To create the perfect loaf of whole wheat bread, high-quality ingredients will help ensure the best results. Begin by sourcing the best certified organic wheat berries. Our go-to source is Askegaard Farms in Moorhead, MN. You can find them here: https://www.askegaardorganicfarm.com/how-to-order
I love to use Red Star Active Dry Yeast-- it's Non-GMO verified. I have also used SAF Red instant yeast-- recommended by the King Arthur Flour company, another brand I trust and recommend. I keep my yeast in a jar in my freezer. No need to thaw-- just use it straight from the freezer.
Here’s the process in a nutshell!
Step 2: To prepare the yeast, I first dissolve1 tablespoon of organic honey in ½ to 1 cup of warm water at 100-110℉. Once the honey is mixed in, I add 1 tablespoon of yeast and set it aside to work.
Step 3: Grind your flour
Grind your wheat berries into flour using a reliable flour mill. We use the NutriMill Classic from Pleasant Hill Farms. It’s been a workhouse at our house for many years! Find it here!
Step 4: After I grind my whole wheat flour, I get out my Bosch mixer! I purchased this shortly after I got married and have used it to make bread for my family AND for many years I made bread for our local farmers market. This machine has seen some hard use but is still going strong! Find it here-- on sale for the holidays for a limited time!
In your mixer combine 4 cups of your freshly ground whole wheat flour with 4 cups warm water at 100-110℉ and 1 tbsp organic honey. Mix to combine thoroughly. Check the temperature of your flour slurry before adding the yeast to make sure it is in the appropriate temperature range. (I use a small meat thermometer!)
Step 5: Add the yeast mixture and mix for 5-7 minutes. Cover the bowl and let the mixture rise to the near the top.
PRO-TIP! Temperature is crucial to ensuring a "no-fail" effort: maintain the optimum temperature in the initial phases of the bread-making process—between 100 to 110℉. This will greatly contribute to the success of your loaf-- ensuring that the loaves have sufficient heat during the rising process to create the perfect environment for the yeast to make your bread rise up strong to make the perfect loaf.
Step 6: After the initial rise, add 1/3 a cup of olive oil, 1 tablespoon of honey and 1 tablespoon of salt. Mix to combine thoroughly. Now begin adding another 4-5 cups of flour until you attain the desired dough consistency.
Step 7: Now it’s time to shape your loaves and place them in a greased loaf pan. Cover with a clean kitchen towel to prevent heat loss for a successful rising. Find a warm spot in your kitchen, free from drafts, and let the dough rise until it doubles in size. This typically takes around 1-2 hours, depending on the temperature.
Step 8: Preheat your oven to 350℉ and bake the loaves for 25-30 minutes, or until it turns golden brown and sounds hollow when tapped on the surface.
Finally: Enjoy!
Congratulations! You've successfully baked delicious loaves of whole wheat bread. Allow them to cool before slicing, and then savor the aroma and taste of your homemade creation. Serve it with your favorite spreads or use it to make sandwiches, toast, or croutons.
Our best to you,
Theresa
Please note: This post contains affiliate links, which means we make a small commission at no extra cost to you-- which helps support our educational work. As affiliates we earn from qualifying purchases from Pleasant Hill Grain. Thanks!