100% Whole Wheat Bread

A light, flavourful bread made using 100% Organic Whole Wheat Flour. Use conventional kneading or dough hooks to produce a delicious homemade bread. Recipe may be doubled. YIELD: 2 loaves.

• ½ tsp/2mL - Sugar
• ½ cup/125mL - Warm Water (105-115F/40-45C)
• 1 ½ tbsp/25mL - Active Dry Yeast
• 1 cup/250mL - Milk
• 1 medium Egg
• ¼ cup/50mL - Oil
• ¼ cup/50mL - Honey or Molasses
• ¾ cup/175mL - Warm Water (105-115F/40-45C)
• 1 tbsp/15mL - Salt
• 6 cups/1.5L - NUNWEILER'S 100% Organic Whole Wheat Flour
• ¼ tsp/1mL - NUNWEILER'S 100% Organic Whole Wheat Flour

Dissolve sugar in ½ cup (125mL) warm water. Sprinkle yeast over water. Let stand 10 min. or until bubbly. Scald milk in double boiler. Cool until lukewarm. In small bowl beat egg well. Measure flour lightly into cup and level off without packing flour down. If using dough hooks, place 4 cups (1L) flour in large mixer bowl. If kneading by hand put 6 cups/1.5L (1.5L) flour in large bowl. Add oil, honey, salt & ¾ cup warm water to milk. Stir until dissolved. Add beaten egg. Stir yeast. Add to liquids.

IF KNEADING BY HAND: Add liquids to 6 cups/1.5L (1.5L) flour. Stir flour mixture until ingredients are well combined and almost all flour has been mixed in. Let dough rest for 3 min. Knead dough in bowl to mix all flour. Continue kneading for 10 min. No additional flour should be necessary. Replace in bowl.

IF USING DOUGH HOOKS: At low speed, gradually add combined liquid ingredients to 4 cups flour in bowl, mix 1-2 min. Gently tap remaining 2 cups flour around sides of bowl. Operate hooks until all flour is mixed in. Scrape sides if necessary. Turn off. Let stand 3 min. Knead at low speed for 10 min. until dough is smooth & elastic. Remove dough hooks. Shape into round ball & replace in bowl.

Sprinkle ¼ tsp (1mL) evenly over dough. Cover bowl with damp cloth. Allow dough to rise for 1 hour or until double in bulk. Cut risen dough in half. Form into 2 smooth balls & let rest 5 min. Grease 2 - 9x5x2" (23x13x5cm) pans. With rolling pin lightly make 8 x 16" (20 x 40cm) rectangle. Fold narrow end over 1" and roll up like jelly roll, patting firmLy with edge of hand across fold with each roll, until near end of rectangle. Pull dough squarely over roll. Pat firmLy along edge. Seal ends by pressing down firmLy with edge of hand. Tuck ends under. Place loaves in pans, seam side down. Cover with damp cloth. Allow to rise approx. 45 min. Bake at 400F(200C) for 25-30 min. Remove from pans. Cook on rack.

[ Back to Top ]