I think most homemakers want to learn to make a good loaf of bread.
It seems to be one of those “quests” that we want to conquer.
The sight and smell of a fresh-from-the-oven loaf of bread evokes a feeling of yesteryear.
The problem is that a good loaf of whole wheat bread can be hard to make. Many recipes yield a loaf that is dense, too sweet, or just plain not good. Prior to getting my own NutriMill mill, I found home-ground whole wheat bread to be too dense. I would make a white-wheat bread, because I felt the white flour would smooth out the dough. What a difference the proper tools make! Using the NutriMill results in perfectly ground whole wheat flour, which results in a perfect loaf of whole wheat bread!
This recipe is the culmination of much trial and error. I hope you like it as much as we do!
- 6-7 cups whole wheat flour, milled on the pastry setting
- ⅓ cup honey
- 1-1/2 tablespoons bulk yeast
- 2-1/4 cups very warm water (120*-130*)
- ¼ butter, melted
- 1 tablespoon kosher salt
- Extra softened butter, to coat loaves when fresh out of the oven, if desired
- Place 3 cups flour, honey, yeast, and water in the bowl of stand mixer.
- Mix to combine.
- Allow to sit for 10 minutes or so to form a sponge.
- Add melted butter and salt, mix with the dough hook to combine.
- Stir in enough of the rest of the whole wheat flour to make the dough easy to handle, adding one cup at a time. Be sure to stir frequently with a plastic spatula, to incorporate the flour at the bottom of the mixing bowl. Mix with dough hook for 5-7 minutes, the long beat time develops the gluten, aiding in the dough rise.
- Once thoroughly combined, turn dough onto lightly floured surface and knead by hand for 5 minutes.
- Place dough in greased bowl, turning to grease the top.
- Cover with plastic wrap. Let rise in a warm place until doubled in size, 40-60 minutes. (dough is ready when indentation remains when touched)
- Punch down dough, divide in half.
- Form into loaves, by turning dough over itself, and into a loaf shape.
- Pinch edges firmly to seal.
- Place loaves, seam side down, into 2 greased loaf pans.
- Let rise until doubled, 35- 50 minutes.
- Place in oven, turn oven to 350*, bake 40-45 minutes or until loaves are golden brown and sound hollow when tapped.
- Remove from pans, cool on wire rack.