Basic Whole-Grain Bread Recipe

Use this basic whole-grain bread recipe as a starting point for your whole-grain baking adventures. It's perfect for experimenting with different types of whole-grain flour to create your favorite homemade bread.

February 2015
By Tabitha Alterman

Whole Grain Baking Made Easy

Baking successfully with whole-grain flours requires putting them at the center of each recipe, rather than thinking of them as add-ons, and Tabitha Alterman shows you how to do just that in Whole Grain Baking Made Easy (Voyageur Press, 2014). From mainstays, such as wheat and rye, to less-common choices, such as amaranth and teff, learn how to craft more than 50 mouthwatering recipes by following the simple instructions and beautiful full-color photography throughout this guide. The following whole-grain bread recipe is from chapter 5, “Yeast and Wild Yeast (Sourdough) Breads.”

You can purchase this book from the MOTHER EARTH NEWS store: Whole Grain Baking Made Easy.

Infinitely Adaptable Whole-Grain Bread

Compared to the ingenious no-knead bread method, these breads take a little more (though still not much) active, hands-on time. I’ll be honest: these loaves do require minimal kneading, and you’ll dirty a few more dishes. Still, I love this technique, because it coaxes more flavors, more enzymes, more nuance, and better texture from your loaves.

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