100% Whole Wheat Bread

5.00 (12)
⏱ 160 mins 🍽 2 loaves, 20 serving(s) 🏷 Yeast Breads

This recipe originates from a monastic tradition, offering a method to create wholesome whole wheat bread at home. The process involves preparing a yeast base with milk and brown sugar, then kneading a stiff dough using only whole wheat flour. After rising, the dough is shaped into two twisted loaves, given a final proof, and baked until golden. The finished loaves are brushed with melted butter for a rich finish.

100% Whole Wheat Bread

Ingredients

  • 2 cups milk
  • 1/4 cup light brown sugar
  • 1 tablespoon salt
  • 1/4 cup butter
  • 1 cup warm water (105 to 115F)
  • 2 packages active dry yeast
  • 8 cups unsifted whole wheat flour
  • all purpose white flour
  • 3 tablespoons butter, melted

Method

  1. Warm the milk in a saucepan without letting it boil.
  2. Take the pan off the heat and mix in the brown sugar, salt, and 1/4 cup butter until combined.
  3. Allow this mixture to cool until it is lukewarm.
  4. Place the yeast into a large bowl with the warm water.
  5. Stir to dissolve the yeast, then pour in the lukewarm milk mixture.
  6. Beat in 4 cups of the whole wheat flour vigorously using a wooden spoon until smooth.
  7. Slowly incorporate the remaining whole wheat flour.
  8. Work in the last of the flour by hand until you have a stiff dough, then turn it out onto a floured surface.
  9. Knead the dough for about 5 minutes until it becomes smooth and elastic.
  10. Transfer the dough to a large greased bowl.
  11. Turn the dough over so the greased side faces up.
  12. Cover with a towel and leave to rise in a warm place (85F is good) until doubled, about an hour.
  13. Turn the risen dough out onto a floured surface again.
  14. Separate the dough into two equal halves.
  15. Cover the pieces and let them rest for about 10 minutes.
  16. Cut each of the two halves into two pieces.
  17. Roll out each piece into a strip roughly 12 inches long.
  18. Twist two of the strips together.
  19. Repeat this twisting process.
  20. Shape each twist into a ball that will fit a greased 9x5x2-3/4 inch loaf pan.
  21. Press the dough evenly into the first pan.
  22. Repeat the shaping with the remaining two pieces of dough for the second loaf.
  23. Lightly brush the tops of both loaves with butter, margarine, or oil.
  24. Let the loaves rise in a warm spot until the dough reaches the pan tops, about an hour.
  25. Heat your oven to 400F.
  26. Bake the loaves on a middle oven rack for 35 to 40 minutes.
  27. Remove the baked loaves from their pans onto cooling racks and brush the tops with melted butter.
  28. This recipe yields 2 loaves.

Nutrition (per serving)

Sodium398700 mg

Recipe details

CategoryYeast Breads
Authorspacholl