Homemade Whole-Grain Bread: You Have to Try This Amazing Recipe

1 / 8
Our exceptionally delicious Whole-Grain Bread recipe yields a surprisingly light loaf with deep flavor.
Our exceptionally delicious Whole-Grain Bread recipe yields a surprisingly light loaf with deep flavor.
2 / 8
Milling your own grain produces the ultimate fresh flour.
Milling your own grain produces the ultimate fresh flour.
3 / 8
Boost bread’s nutrition and flavor by mixing whole grains into a sponge (top) and a soaker (bottom).
Boost bread’s nutrition and flavor by mixing whole grains into a sponge (top) and a soaker (bottom).
4 / 8
Adding baking stones and steam to your oven ensures a good rise and the best crust for homemade bread.
Adding baking stones and steam to your oven ensures a good rise and the best crust for homemade bread.
5 / 8
A number of companies offer top-quality flours and unmilled grains.
A number of companies offer top-quality flours and unmilled grains.
6 / 8
Whole-Wheat Flour vs. Unenriched White Flour Graph
Whole-Wheat Flour vs. Unenriched White Flour Graph
7 / 8
Whole grains, nuts and seeds add new flavors and nutrients to homemade breads.
Whole grains, nuts and seeds add new flavors and nutrients to homemade breads.
8 / 8
Allow freshly baked loaves to fully cool before slicing. For most breads, this means at least an hour of patient watching.
Allow freshly baked loaves to fully cool before slicing. For most breads, this means at least an hour of patient watching.

Most of us know that homemade loaves taste far better than supermarket fare. And we know that whole-grain breads are much more nutritious but sometimes suffer in the flavor and texture departments. With this versatile recipe, we’ll show you the best of both worlds: how to make breads that taste even better than white-flour homemade breads and are super-nutritious.

If you want to jump straight to the recipe, check out Homemade Whole-Grain Bread Recipe. When the editorial staff tested it, everyone was blown away that 100 percent whole-grain bread could taste this good. Not only does it have exceptional flavor and texture, but it delivers more fiber, vitamins and minerals than store-bought breads. After you’ve made the basic homemade whole-grain bread, try incorporating our sprouted grain and multigrain suggestions in Amp Up Your Bread With Sprouted Grains and Multigrains.

The Bread-Making Method

Our recipe uses time-tested techniques from bakers past and present, especially the methods of whole-grain baking expert Peter Reinhart, author of Whole Grain Breads. The method is made up of three parts: a sponge, a soaker and the final dough.

Sponge. Bakers around the world use sponges to start their breads. Many people have heard of the sourdough levain. The Italians favor a biga, which is 65 percent flour to 35 percent water by weight (our sponge is a biga). The French use a poolish, which is equal parts flour and water. The function of all of these sponges is to contribute flavor and superior texture to the finished bread. A small amount of yeast (wild yeast in sourdough, commercial yeast in bigas and poolishes) is given a long time to work, which allows enzymes in the flour to convert tasteless starches into flavorful sugars. These yeasted sponges are usually refrigerated to allow the yeast to ferment slowly.

  • Published on Oct 31, 2012
Comments (0) Join others in the discussion!
    Online Store Logo
    Need Help? Call 1-800-234-3368