Light and Delicious Whole-wheat Bread Recipe

Here’s an excellent recipe for whole-wheat bread that was sent to us by a reader.

| January/February 2007

  • whole wheat bread recipe, whole wheat, whole wheat bread, whole wheat flour

  • whole wheat bread recipe, whole wheat, whole wheat bread, whole wheat flour

Who can resist the sweet fragrance of bread baking in the oven? Plus, breads made with fresh whole-wheat flours are vastly more nutritious than white breads. Hard to believe how many nutrients are lost when wheat flour is de-germed, bleached and otherwise processed. Don’t believe me? According to the USDA, compared to unenriched white flour, whole wheat contains:

  • 4.5 times as much fiber
  • 3 times as much iron
  • 16 times as much vitamin E
  • 2.5 times as much riboflavin
  • 4 times as much niacin
  • 7.5 times as much vitamin B6
  • 1.6 times as much folate

Here’s an excellent recipe for a supernutritious whole-wheat loaf, sent to us by Michael Rickert of Reinbeck, Iowa:

Rickert’s Whole-wheat Bread
I have baked bread for more than 30 years. I developed this recipe to get as much whole wheat as possible into a light, moist bread. I use coarse-ground wheat and high-protein, high-gluten premium whole-wheat flour from Dakota Prairie Organic Flour Co.

The keys to this recipe are the high-protein, high-gluten whole-wheat flour, the coarse-ground wheat that keeps the bread moist, and the six hours it takes for the dough to rise, absorb the moisture and build a strong yeast.

3 cups coarse-ground wheat
5 1/2 cups fresh whole-wheat flour
5 tsp yeast
6 1/4 cups water
1/2 cup honey
1/3 cup canola oil
3 tbsp ground flaxseed (optional)
5 tsp salt
About 7 to 8 cups white bread flour

First, mix the coarse-ground wheat, whole-wheat flour, yeast and water in a large bowl. Cover and let rise for six hours. Then, stir in the rest of the ingredients, except for the white bread flour. Add the white flour, 1 cup at a time, stirring with a heavy wooden spoon until the dough becomes too thick to stir. Now, knead the dough, adding the remainder of the white flour.

SR Davis
5/27/2009 7:08:18 PM

I'm going to try the recipe in the morning and see how it works - it sounds great.

5/27/2009 6:40:01 PM

This looks like a great recipe but for those of us not planning a feast, if we wanted to make a smaller quantity, would it turn out fine if we halved the recipe? What about 1/4 of the recipe?

J. Wathen
7/23/2008 9:20:44 PM

This looks like a great recipe, but did anyone figure out how much white flour to use? I agree with David D. What is a person with gluten intolerance doing on a wheat bread website anyway? Looking for attention?

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