Recipes

Whole Wheat Bread

whole wheat bread
Wheat berries can be milled into flour to be used to make whole wheat bread. Hard red winter wheat berries have a strong taste which works well to make bread while soft white wheat berries have more of a mild flavor and are typically used for pastries. Included below is a recipe for dough that can be baked into whole wheat bread. There are two variations of the recipe depending on the size of the bread pan.

9" x 4" loaf pan

Makes two loaves

Amount Ingredient
4 1/2 cups Dodsworth Farms wheat berries milled fine into whole wheat flour, to be divided
1/3 cup oil, i.e. canola oil
1/3 cup honey
2 Tbs instant yeast
2 1/2 cups warm tap water
 
1 Tblsp wheat gluten
1 Tblsp dough enhancer
1 Tblsp salt

9" x 5" loaf pan

Makes two large loaves

Amount Ingredient
6 3/4 cups Dodsworth Farms wheat berries milled fine into whole wheat flour, to be divided
1/2 cup oil, i.e. canola oil
1/2 cup honey
3 Tbs instant yeast
3 3/4 cups warm tap water
 
1 Tblsp, 1 1/2 Tsp wheat gluten
1 Tblsp, 1 1/2 Tsp dough enhancer
1 Tblsp, 1 1/2 Tsp salt

In a 5 quart mixer bowl, add oil, honey, instant yeast, water and 2 cups of the whole wheat (milled wheat berries) flour. Mix (using paddle attachment) together and allow to sit 6-8 minutes. This is the “sponge”. This step enhances the flavor of the bread. To confirm the yeast is active there should be small bubbles forming on the surface of this mixture. Grease two loaf pans (see recipe above for size) and set aside.

With this “sponge” mixture now stir in the wheat gluten, dough enhancer, and salt. Continue to mix, adding the remainder of the (milled wheat berries) flour. The dough is ready to be kneaded. This can be done in a mixer with a dough hook for 5 minutes. Kneading can also be done manually on the counter top. The dough should be supple but not moist. Depending on humidity, varying amounts of flour will be needed.

Upon completion of kneading the dough, the dough can be divided into two equal parts and shaped into loaves. Place them into loaf pans and cover with a towel. Let the loaves rise while the oven preheats to 350 degrees. When the loaves have doubled in size, they are ready to be placed into the preheated oven. Bake for 33 minutes. When done, remove from pan and cool on wire racks. Slice and serve. Freeze bread when fully cooled unless it will be consumed in three days (no preservatives).