Whole Grain Bread..Finally the Recipe

This has been a long time coming...I took these pictures forever ago. Here is my bread recipe.

Whole Grain Bread
14-18 c Whole Grain Flour Mix
(can change ratio for more wheat or all wheat)
3 T yeast
6 c warm water (almost hot to the touch)
1+ c raw honey
2 T sea salt
3/4 c olive oil
(extra virgin is a little strong I recommend a lighter version)
1 1/2 c potato flakes (improves texture)
3 T vital wheat gluten (holds dough together)
5-6 T raw, organic Braggs Apple Cider Vinegar*
(*acts as a preservative, can substitute lemon juice)
butter for greasing

Option 1: Multigrain Version
Increase gluten to 4-5 T
Mix together 1 c steel cut oats, 2 c oatmeal, 1/3 c flax seeds
Add mixture to dough, reserving 1/2 c
Brush top of loaves with egg white, sprinkle remaining mixture on top



Option 2: Cinnamon Raisin "Snail Bread"
Set aside 2 loaves
Roll out into a large rectangle
Sprinkle with cinnamon and raisins
Roll as you would a cinnamon roll.
Dust roll with cinnamon and raisins again.
Roll up dough like a snail shell (Callista named this one)
Put in bread pan and let rise




Option 3: Dinner Rolls
Increase gluten 4-5 T
Decrease honey to 3/4-1 c
Divide dough into 3 equal parts
Shape as desired* Crescent Rolls are my favorite

Grind your grains. Do this as close as possible to when you make your bread. The fresher the better, the nutritional quality of the flour decreases quickly...imagine how little is left from the grocery store bread! Keep any left over flour in your freezer. I fill the entire machine, and the recipe uses the majority of the flour to make 6 loaves.

I use a Nutrimill. I love it. In the summer I grind my grain on my deck in the backyard. In the winter in my garage. While they advertise it as quiet, it is still pretty noisy and can get dusty. But it is the best electric mill on the market.




Add 9 C of flour and yeast into Bosch mixer. Mix until combined. Add water. Mix until smooth.






Cover and let sit and sponge for 15 minutes.











This is when I grease my pans, or enlist my children to! Callista loves to paint the butter on.








Turn mixer on low and add remaining ingredients. Add the flour last 1 c at a time. Add only until the dough begins to pull away from the sides of the bowl. Mix on medium speed for 5 minutes.








Grease your hands and divide dough into 6 equal parts. Knead several times with your hands on a clean greased surface. Put loaves in bread pans.







Cover and let rise until double in size. This will take anywhere from 30 minutes to 2 hours. It is faster the warmer your house is.





Put pans in a cold oven. Be careful not to let the pans touch. It is tight fit. Unless you are one of those pampered people with double ovens. Turn oven to 350 degrees. Bake for 30-40 minutes. Begin checking at 30 minutes. The trickiest part is knowing when these are done. They should be golden brown and sound hollow when you tap on them. Brush the tops of loaves with butter.



Let loaves cool on a wire cooling rack for 10 minutes. Shake loaves loose and finish cooling out of pan on rack. Store in bread bags in the freezer. The bread will stay fresh in the freezer for weeks. Once your bread is at room temperature it is best if eaten within 3 days. Do not store in the fridge.