Recipe Box: Whole Wheat Bread

Several months ago I took a class at King Arthur’s called Cooking With Whole Grains. It was a wonderful class full of valuable information and I came home with this recipe! I’ve tried various whole-wheat recipes before but this is now my favorite. It’s also a perfect recipe to share with the Whole Grain Challenge I’ve been participating in. This is a perfect whole wheat bread recipe. One that is enjoyed by my family. I hope you enjoy it as much as we do!

Whole Wheat Bread

3 cups of whole grain flour (I used hard white wheat berries)
1 cup of all-purpose flour
1 ½ tsp salt
1 ½ tsp yeast
1 cup warm water
1/3 cup milk
1 Tbsp honey
1 Tbsp unsalted butter

Combine the dry ingredients in a large bowl. Stir in the warm water, milk, honey and butter. Stir the mixture until a dough forms, adding more liquid or flour if needed. Knead on a lightly floured surface until the dough becomes smooth and elastic.

whole wheat

Knead until a smooth, elastic dough forms.

Place dough in a greased bowl, cover with a loose piece of plastic and allow to rise for 30 minutes to an hour.

whole wheat

Place dough in an oiled bowl to rise.

Now gently fold the dough to get rid of any air bubbles. Form into a log shape and place in a lightly greased bread pan (8.5 x 4.5).


Place dough in a bread pan.

Cover with a lightly greased plastic wrap. Allow to rise for about 45 minutes or until it has crowned over the pan rim.


Bread is ready for the oven!

Bake the loaf in a preheated 350-degree oven for 35 minutes. Remove from pan and let cool on a wire rack.

whole grain cooking

Whole Wheat Bread


About On The Home Front

"Four days a week I post and host the blog "On The Home Front". Topics covered are living frugally, gardening, pantry management, and recipes. I live in Vermont and during my 30 years of gardening I have completed both the Master Gardener and the Master Composter programs offered through the state extension bureaus. I am interested in providing delicious, nutritious, chemical-free food for my family. This includes grinding my own wheat berries to make my flour. I have used a WonderMill grain mill for over 17 years. I also garden organically, and what food we don't immediately consume I preserve to be enjoyed later. I love walking into my pantry and seeing the shelves filled with the garden's bounty! I also enjoy hearing great ideas  and receiving feedback from my readers at

I am also  a contributing editor for the online magazine "Prudent Living Magazine", this is a free online publication that comes out four times a year and helps readers to live a prudent more sustainable life. If you are interested in ways to save money that are practical and make sense check it out at

Grain Mill Wagon Challenge Experience: Participating in the WonderMill Grain Mill Challenge was a highlight of my fall. I have been using a WonderMill for awhile and love it. Participating in the challenge gave me the opportunity to try some new recipes in addition to my well loved recipes. A good friend shared a recipe using wild rice flour and for the first time I used my grain mill to grind some wild rice! The pancakes I made were delicious and very hearty! I look forward to using my grain mill in the future to try making other types of flour and of course I will continue to make my favorite whole wheat bread using freshly ground flour! If there is every another opportunity to partake in such a challenge I hope I have the opportunity to apply.

This entry was posted in Grain Mill Challenge and tagged , , . Bookmark the permalink.

3 Responses to Recipe Box: Whole Wheat Bread

  1. Sarah says:

    Can you tell me why my bread isn’t rising up over the bread pan? I followed the directions, twice and I even waited a few days in between just to make sure I wasn’t just having “one of those days” lol.. The only thing I can figure is that I’m using a large bread pan and maybe you used a medium .?..I can’t come up with anything else…

  2. On The Home Front Nancy W says:

    I would imagine if your yeast is fine and everything else is fresh it must be the size of your pan. I use a 8.5×4.5×2.5 inch pan, slightly smaller than my normal bread pan! How did the bread taste? I hope you enjoyed it. My daughter made this same recipes using sprouted wheat flour and it was so light and fluffy!

  3. Sarah says:

    Thanks, it must be the pan then. The bread is delicious! It made great pb&j and fabulous grilled cheese (toddler approved :)). The taste and texture were great for my husband also.Ony issue was the rise over the top of the pan so I will try a smaller pan and see how that goes. Thanks again 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *


Related Posts on the Grain Mill Wagon: