Whole Wheat Bread

I promise, for now, this will be my last bread post. I think we all have had enough of this whole thing including the endless Instagram pictures of bread! With that said, this is really good whole wheat bread. It’s from a book called The Book of Bread by Judith and Evan Jones. The copy I have is from 1986 but it is still available on Amazon. I’m not usually someone who makes book recommendations but this is a really great bread book!

What you’ll need is a small pan (to heat the milk), bread pans, a big bowl and your two hands!

• Ingredients
• 1 1/2 tablespoon active dry yeast
• 1/2 cup of warm water
• 2 cups of milk (you don’t have to go full fat, I used 2%)
• 4 tablespoons of butter
• 1/2 cup molasses, brown sugar or a combination
• 1 tablespoon coarse salt
• 2-3 cups white flour, unbleached, all-purpose
• 3 cups stone-ground whole wheat flour
• 1 tablespoon of oil to put in the bowl and oil the dough
• 1/2 cup wheat germ (I have to admit, I didn’t have any wheat germ so I omitted it)

In a large bowl, dissolve yeast in the warm water: warm half the milk and stir in butter, molasses or brown sugar, and salt. Melt the butter and turn the heat off. Let it cool slightly and then add the remaining milk and when the mixture is cool to the touch, combine it with the yeast and water mixture. Add 2 cups of white flour, the whole wheat flour and the wheat germ (if using); Blend thoroughly.

Turn out the dough onto a floured surface; let rest while you and clean and oil the bowl. Gather and knead the dough for 10 minutes. I know It will seem very wet but trust me, it will come together. Add as much white flour as you need to keep the dough from sticking. When it is smooth and elastic, return the dough to the oiled bowl. Let rise in a draft-free place, covered with plastic wrap, until doubled in size – about 1 1/2 hours.

Turn the dough out on a floured surface and punch down and knead for 1 minute, then shape into two loaves and put in two greased 8-inch bread pans. Cover with a damp, clean kitchen towel and let rise about 45 minutes, until the dough swells over the top of the pans.

Bake in a preheated 425-degree oven for 10 minutes, turn heat to 350-degrees and bake 25 minutes longer until the loaf sounds hollow when tapped on the top. Cool on racks. yum.

Print Recipe

Whole Wheat Bread

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By Judith and Evan Jones

Prep Time: 4 plus hours – Cooking Time: 35 minutes

I promise, for now, this will be my last bread post. I think we all have had enough of this whole thing including the endless Instagram pictures of bread! With that said, this is really good whole wheat bread. It's from a book called The Book of Bread by Judith and Evan Jones. The copy I have is from 1986 but it is still available on Amazon. I'm not usually someone who makes book recommendations but this is a really great bread book!

Ingredients

• 1 1/2 tablespoon active dry yeast
• 1/2 cup of warm water
• 2 cups of milk (you don't have to go full fat, I used 2%)
• 4 tablespoons of butter
• 1/2 cup molasses, brown sugar or a combination
• 1 tablespoon coarse salt
• 2-3 cups white flour, unbleached, all-purpose
• 3 cups stone-ground whole wheat flour
• 1 tablespoon of oil to put in the bowl and oil the dough
• 1/2 cup wheat germ (I have to admit, I didn't have any wheat germ so I omitted it)

Instructions

1

In a large bowl, dissolve yeast in the warm water: warm half the milk and stir in butter, molasses or brown sugar, and salt. Melt the butter and turn the heat off. Let it cool slightly and then add the remaining milk and when the mixture is cool to the touch, combine it with the yeast and water mixture. Add 2 cups of white flour, the whole wheat flour and the wheat germ (if using); Blend thoroughly.

2

Turn out the dough onto a floured surface; let rest while you and clean and oil the bowl. Gather and knead the dough for 10 minutes. I know It will seem very wet but trust me, it will come together. Add as much white flour as you need to keep the dough from sticking. When it is smooth and elastic, return the dough to the oiled bowl. Let rise in a draft-free place, covered with plastic wrap, until doubled in size - about 1 1/2 hours.

3

Turn the dough out on a floured surface and punch down and knead for 1 minute, then shape into two loaves and put in two greased 8-inch bread pans. Cover with a damp, clean kitchen towel and let rise about 45 minutes, until the dough swells over the top of the pans.

4

Bake in a preheated 425-degree oven for 10 minutes, turn heat to 350-degrees and bake 25 minutes longer until the loaf sounds hollow when tapped on the top. Cool on racks. yum.