Home > Whole Grain Bread Recipes > Recipe for One Rise Whole Wheat Bread
This basic recipe for one rise whole wheat bread uses freshly milled whole wheat flour. The recipe makes about 5 loaves so this is a good weekend project. Eat some of the bread now and freeze some for later.
Recipe for One Rise Whole Wheat Bread
Ingredients:
- 6 cups warm water
- 2/3 cup vegetable oil
- 2/3 cup honey (or 2/3 cup sugar)
- 3 tablespoon instant yeast
- 3 tablespoon dough enhancer
- 2 tablespoon salt
- 2 cups high gluten flour (or 2 tablespoon Vital Wheat Gluten)
- 10 – 12 cups whole wheat flour
Directions:Step 1: Use Your Grain Mill to grind the wheat
Use your bread mill to grind 6-8 cups of wheat. (Hard white wheat works well for this recipe). This will yield 10-12 cups of flour.
Step 2: Mix Ingredients
Using a heavy-duty mixer with a paddle attachment, mix water, oil, honey, yeast, salt, dough enhancer, and high gluten flour on low speed.
Step 3: Add Flour
Add whole wheat flour until dough cleans the sides of the bowl and comes up from the bottom. Do not add more flour at this point. The dough should be very sticky.
Step 4: Knead
Knead on speed 1 for 8 minutes or until the gluten has been developed.
Step 5: Place the Dough on the Counter
Slightly oil hands and counter and turn dough out onto counter. Divide dough into loaves.
Step 6: Shape Your Loaves
Shape loaves (about 5) and place in well-greased or sprayed pans. Cover and let rise until doubled.
Step 7: Bake
Bake at 350°F for 30-35 minutes or until inside temperature is 180°F (use Instant Read Thermometer).
Step 8: Eat
For best results allow your wheat bread to cool for about 45 minutes before cutting.
Source: www.TheWonderMill.com
What do you mean by dough enhancer.
Hello Mike, dough enhancers are sometimes used in whole wheat breads to improve the rise and texture of the dough.
Can you make this bread using a bread machine?
Hello Vicky, if you scale this recipe down to one loaf, you could mix the ingredients in the bread machine. I’ve never tried baking it in a bread machine, but you can certainly try it and see if it works. For some guidelines, refer to this page https://www.breadexperience.com/recipes-for-bread-machine/.
Why do you only let the dough rise once instead of twice. Does it have to do with the flour being freshly milled?
I have made bread with fresh milled hard white wheat allowing it to rise twice but it falls toward the end of baking every time.
Hi Judy, this particular recipe for whole wheat bread utilizes a one-rise method. You don’t necessarily have to utilize this method with freshly milled flour. It’s just an alternative method.
If your loaf falls toward the end of baking, it could be overproofed which will cause it to collapse under it’s own wait. Are you using a dough enhancer? Try decreasing the amount of yeast used or decrease the proof time and see if that helps with the issue.