100% Whole Wheat Bread

Ingredients: What Makes This Bread Work

• 1 c. + 1 Tbsp warm water, 90-110°F, (250g): Activates yeast and hydrates the flour—key to a soft crumb. The slight extra water balances the whole wheat’s thirst.
• ¼ c. honey, (85g): Sweetens naturally, feeds the yeast, and keeps the loaf moist.
• 1½ tsp active dry yeast, (5g): Drives the rise—proofing it ensures it’s alive and kicking.
• ¼ c. avocado oil, (54g): Adds richness and tenderness with a neutral flavor, replacing heavier oils.
• 1 tsp salt, (6g): Enhances taste and controls yeast activity for a balanced rise.
• 3⅓ c. freshly milled hard white winter wheat flour, from 400g berries, (400g): The star! Provides structure, fiber, and that mild, sweet whole wheat flavor.
• 1 Tbsp apple cider vinegar, (15g): Softens bran for a less dense texture and adds a subtle tang—magic for whole wheat!

Importance of Weighing Ingredients

Baking this 100% Whole Wheat Bread is a breeze when you weigh your ingredients—and here’s why it matters. Volume measurements (cups and teaspoons) can vary wildly with whole wheat flour due to milling fineness, packing, or even humidity, leading to inconsistent dough. Weighing with a kitchen scale (e.g., 400g flour, 250g water) ensures precision every time, guaranteeing that stretchy, soft loaf you’re after. It’s a small step that makes a big difference—trust me, your bread will thank you!

Special Process & Results

This 100% Whole Wheat Bread owes its magic to a unique process that I use only for wheat bread. These tips help to elevate the texture and flavor for a perfect loaf.

• 1-Hour Rest: This rest with 330g flour is needed to hydrate the dough, setting the stage for stretchy gluten—uncommon in whole wheat!
• Fine-Tuning Flour: The final 70g flour helps to get that perfect consistency. Dough should be slightly sticky but shapeable. Error on the side of too little flour rather than too much.
• Longer Knead Time: 10-12 minutes of kneading in a mixer is far more than customary for bread. This time helps to build the lofty structure in wheat.
• Stretch Test: Look for dough that pulls stretchy without tearing—whole wheat won’t windowpane like white flour, but this is your cue.
• Perfect Loaf Shaping: Tight rolling without a slit creates a smooth, bakery-style top.
• Oven Proofing: Cuts rise time to 30-40 minutes, thanks to controlled warmth (80-100°F)—a game-changer! Optional, but my favorite way to proof yeast breads.
• Buttered Tops: That butter-brushed crust adds softness and richness—pure perfection! Don’t skip the butter.

Whole Grain Variations

This recipe shines with hard white winter wheat, but other whole grains can work too!

• Hard Red Winter Wheat: Swap 400g for a nuttier, heartier loaf—no changes needed.
• Hard Red/White Spring Wheat: Use 400g; add 1-2 tsp water if dough’s stiff—expect a chewier, taller bread.
• Soft White Wheat: Add 10-15g vital wheat gluten to 400g flour for structure; reduce water by 5-10g for a softer, denser loaf.
• Spelt: Use 400g with 240g water and gentle kneading (8-10 minutes)—milder and less stretchy.
• Kamut: 400g with a possible 5-10g water boost—rich, buttery, and firm.
• Einkorn: Add 15g gluten, reduce water to 230-240g, knead lightly—dense but sweet.

Check hydration after the rest step—each grain’s unique, but this process adapts beautifully!

FAQ

Q: Why use hard white winter wheat for this 100% Whole Wheat Bread?
A: Hard white winter wheat (10-12% protein) gives a milder, sweeter flavor than red wheat, with a tender crumb thanks to its thinner bran. Freshly milling 400g of berries ensures peak nutrition and taste—nothing beats it!

Q: Can I use store-bought flour instead?
A: Yes! Opt for 100% whole wheat flour from brands like King Arthur or Bob’s Red Mill. It may need a splash more water, lacks fresh-ground nuttiness, and should be stored airtight. Sprouted flour is a tasty, digestible upgrade.

Q: Should I weigh ingredients for this bread?
A: Yes! Weighing (e.g., 400g flour) beats cups for consistency—whole wheat flour varies in volume, but a scale nails it every time.

Q: Don’t I need vital wheat gluten?
A: Not with hard white winter wheat—its 10-12% protein, plus that 1-hour rest and 10-12 minutes of kneading builds stretchy gluten naturally. If using other varieties, see section above (Whole Grain Varieties).

Q: How should I store this bread?
A: Keep it in an airtight container at room temp for 3-4 days. For longer, slice and freeze for up to 3 months—toast straight from frozen for instant deliciousness!