Whole Wheat Bread 101

A first attempt at whole wheat and a pretty good one at that.  I was so excited about how this bread turned out.  Not too dense, just simple and good, which is what I was looking for in a first attempt. Great for toast with butter or jam!  I do not remember where the inspiration for this recipe came, I just know that I changed a few things around.

Makes: 2 loaves


1 1/2   cups lukewarm water (the amount of water always varies depending upon what the dough needs)

1 1/4   teaspoons instant or active dry yeast (I always throw a pinch more in)

3/4   Tablespoon fine sea salt (I use pink Himalayan)

1   Tablespoon sugar (I use organic cane sugar)

1   Tablespoon good extra virgin olive oil

Note:  All the flours that I use are Organic and Non GMO

1 1/2   cups whole wheat flour

1 1/2   cups all-purpose unbleached flour

1/4   cup rye flour



In a large bowl, combine yeast, sugar, and water.  Let sit for 5 minutes or until foaming.

Stir in the olive oil.

Add the flours and salt.  Stir and then knead until a dough forms.

Let the dough rise in an oiled bowl, covered and in a warm place for an hour or more.

After the hour, form your loaf into a rectangle and place it in a 9″ x 5″ loaf pan or like me, free form on a pizza peel.  Cover again with a dishtowel and let rise for an additional hour or more.

When the loaf is ready for baking, place in a 400 degree oven for 35 – 40 minutes or until it is golden brown in color.  A bread is also done when it sounds hollow when tapped.

Remove from pan and let cool for 20 minutes before slicing!

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