Last updated: 9-18-06
Ahh… the aroma of fresh-out-of-the-oven, mouth-watering, whole wheat bread. Not another smell in the world has the same effect on my family. We follow an informal rule that from every fresh batch, one loaf must be consumed right away. Of all the changes we’ve made in the last 4 years to eat more healthily, my family most appreciates and enjoys the shift to homemade whole grain breads.
Did you know bread dough has a personality that varies from day to day, or season to season? Its character depends on the humidity, the weather, the warmth of the kitchen, or the temperature of the ingredients. This changeability can make bread baking challenging, but not impossible. I am thankful for my bread-baking friends who helped me learn to adjust to these factors and still turn out scrumptious whole grain bread.
This tutorial is a basic guide, a starting place, for you to develop your bread baking skills. It follows the recipe for Whole Wheat Bread. Other equipment, such as other brands of grain grinders or mixers, can be used. The bread-making method will be much the same, with the exception of adjustments made for operation of the alternative equipment.
If you are making Whole Wheat-Kamut-Millet Bread, you will have to substitute 1-1/2 cups kamut flour and 1/2 cup millet flour for some of the whole wheat flour added during Step 3.
Equipment
- Vita-Mix with dry container — to grind the flour
- KitchenAid Professional 6-Quart Mixer — for the kneading
- 2 or 3 stainless steel bread loaf pans
- 4-cup measuring cup
- measuring cups and spoons
- plastic or wooden spoon
- plastic wrap
Ingredients
- 6 cups hard white wheat berries
- 1 tablespoon plus 1 teaspoon SAF yeast
- 4 cups filtered water (not all of it will be used)
- 1/2 cup vital wheat gluten
- 1 tablespoon plus 1 teaspoon raw agave syrup or raw honey
- 2 teaspoons sea salt
- 1/4 cup poppy seeds
- 1/4 cup extra virgin olive oil
- olive oil spray or additional extra virgin olive oil
1. Grind Whole Grains into Flour
To ensure having enough flour for the Whole Wheat Bread, grind a total of 6 cups of hard white wheat berries. Store in gallon-size freezer bags.
If you are making Whole Wheat-Kamut-Millet Bread, you will have to grind 2 cups of kamut grain and 2 cups of millet grain into flour. Keep them separate. Grind the kamut grain as follows for the whole wheat grain. But since the millet grain is a softer grain, only grind it for 30 seconds.
You will end up with a little remaining flour. Store in the freezer in labeled, sealed freezer bags to use throughout the week for making muffins, pancakes, cookies or other baked goods. Or freeze it for the next time you bake bread — but bring it to room temperature prior to using it.
Put 2 cups of grains at a time in the Vita-Mix dry container.
Grind the wheat berries for 1 minute and 15 to 20 seconds on HIGH.
Transfer flour to a labeled gallon-size freezer bag. Repeat until all grain has been ground into flour.
2. Make the Sponge
Put 3-1/3 cups of whole wheat flour and 1 tablespoon plus 1 teaspoon SAF yeast in the mixer bowl.
Fill a 4-cup measuring cup with 2 cups cold filtered water. Bring about 2 cups filtered water barely to a boil in a pot on the stove. Add 2/3 cup of that to the 4-cup measuring cup and give it a stir.
Pour the now warm water into the mixing bowl with the flour and yeast.
Stir with a wooden or plastic spoon until it is a thick batter.
Cover the bowl with plastic wrap and set it in a warm place to rise until it is pretty big and bubbly. This should take 15 to 30 minutes, depending on the temperature of the kitchen.
When it is big and bubbly, take off the plastic wrap, put the bowl into the mixer base, and add the dough hook. Raise the bowl and turn mixer on to “Stir” speed for a few seconds to punch down the dough.
3. Knead the Dough
If you are making Whole Wheat-Kamut-Millet Bread, here is where you will have to substitute 1-1/2 cups kamut flour and 1/2 cup millet flour for some of the whole wheat flour added during this step.
Add 1-1/3 cup whole wheat flour, 1/2 cup vital wheat gluten, 1 tablespoon plus 1 teaspoon honey or agave, 2 teaspoons sea salt, 1/4 cup poppy seeds and 1/4 cup extra virgin olive oil to the mixing bowl.
Start kneading on “Stir” speed. When mixture looks barely incorporated and while mixer is still kneading, add 1 cup more whole wheat flour, 1/2 cup at a time. Dough should be pulling away from the sides of the bowl.
About now, or when mixer sounds like it is working hard, increase speed to Speed 2 (dough setting). Add 1 to 1-1/2 cups more whole wheat flour, 1/2 cup at a time.
While mixer is kneading and keeping fingers clear of the hook, feel dough. If it is sticky or feels wet, add more whole wheat flour as needed, 1/4 cup at a time. The dough should be springy, but not sticky, and the sides of the bowl pretty clean.
Let it knead for up to 5 minutes longer, or until dough is wrapped around the hook and the hook cannot rotate any longer (it will still be going around the bowl, but not spinning itself).
Turn off the mixer immediately, or you may damage the mixer’s gears. Lower the mixing bowl, release the dough hook from the mixer, pull the mixing bowl out of the mixer base and then pull the dough hook out of the dough.
4. Prepare Warm Oven for First Rise
Move racks of oven to bottom rungs, so that during the First Rise (step 5), the mixing bowl will fit with a few inches of clear space above the bowl. Turn oven on to 400 degrees for 5 minutes. Go on to step 5 while you wait for the 5 minutes to finish. After oven has been on for 5 minutes, turn it off. Open the oven door to let most of the heat escape, until it is warm and cozy, but not uncomfortably hot. Close oven door.
5. Put Dough in Warm Oven for First Rise
While lifting the dough up with one hand, use other hand to spray the base and sides of the bowl with olive oil spray. Rotate the dough around to coat the entire surface of the dough with oil and to make sure the entire surface of the bowl is coated.
Cover bowl with plastic wrap and put it in the gently warm oven for about 30 minutes to an hour, or until it is doubled in size.
It will be swelled to fill the bowl and have risen to the top. Take bowl out of oven and remove plastic wrap. Close oven to retain warmth for Second Rise.
6. Shape Loaves for Second Rise in Warm Oven
Spray 2 large bread loaf pans (for large loaves) or 3 regular bread loaf pans (for regular size loaves) with olive oil spray.
Spray a clean countertop with olive oil spray.
Turn dough out onto the clean and oiled work surface. Punch down dough gently.
Separate the dough into 2 equal parts (for large loaves) or 3 equal parts (for regular loaves).
Shape each portion into a tube shape that is about 7 inches long and 3 inches wide and 2 inches tall (large loaf dimensions). These are the loaves. See Shaping Whole Wheat Bread Loaves for more information.
Put each loaf into a prepared loaf pan. Cut into each loaf 3 times diagonally along the top, about 1/4 inch deep, with a serrated knife.
Place the loaves in the oven and close the oven door.
Let rise for about 30 minutes to an hour, or until the loaves have swelled to fill the pans and come up over the top about a half inch to an inch.
7. Bake Loaves
While loaves are still inside the oven, turn it on to 350 degrees.
Bake loaves for 30 to 35 minutes, until golden brown. The loaves will sound hollow when tapped.
Remove pans from oven and turn off oven. Take loaves out of the pans and let cool on a rack. When they are cooled, put each loaf in a bread bag and secure with a twist tie. Leave 1 loaf out for immediate use and freeze the other(s). Remove frozen loaves from the freezer 4 to 8 hours before needed.
© Copyright 2006 by Wardeh Harmon.
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Great photos, Wardeh!
Thanks, Barbie.
Wardeh, that was very informative and helpful. You should give some thought to putting that on the t2chk site to help the ladies who go there to read
Thanks, Sylvia. I’ll be happy to do that.
Terrific tutorial! I discovered that I really like poppy seeds this past Winter. Putting it in bread would be very yummy! I will have to make this recipe soon.
Thanks, Robin. I like the poppy seeds in the bread. I also like to add flax seed meal, sesame seeds and sometimes rolled oats, too. It makes the bread a little heartier.
I am impressed! My breads do not come out looking that good. I think I’ll print this out and give it a try. Beautiful tutorial.
I hope it works for you, Michelle. Be sure and let me know! Love, Wardeh
I was reading over the directions again. You put the loaves in your oven to rise, then turn the oven on to 350. That means your oven is cold. Do you count the preheat time as part of the 30 minutes? I understand that each oven is different and I would need to watch my loaves, but my oven automatically preheats and it takes up to 15 minutes to heat to temp.
Also, does it matter if I leave the poppy seeds out? I don’t have any right now.
Michelle, because the dough rises twice in the warm (but off) oven, the dough is usually already very warm. Then I turn the oven on to 350 and it preheats and bakes the bread all within the 30 to 35 minutes. It sounds far fetched, but as long as the dough isn’t cold, this time has been sufficient for me. I’ve tried it in two different ovens and it has worked. So… give it a try, but definitely watch your loaves and bake them longer if necessary.
Occasionally, I am baking something in the oven at the same time as I am making bread, so I have to let my dough rise on the counter. And then it takes longer to rise and goes in the oven much colder, so I do have to bake it longer. Does this make sense?
Yes, go ahead and leave the poppy seeds out.
And, will you please let me know how following this works for you? I am very interested in feedback
Love, Wardeh
Hi Wardeh, I am so sorry to have bothered you with that question. After I got off, I re-read everything and found the answer.
I did make this last night and I had just baked brownies in the oven, so I already had a warm oven. I can’t remember how much flour I used, but it wasn’t nearly as much as you requested to mill. I know you just said that amount, just to make sure we had enough. The sponge part worked great; nice and spongy. I let the dough rise in the oven and it rose beautifully. I have to say, though, my dough still didn’t look as pretty as yours. Maybe it is because I use a DLX. Mine always looks kind of rough. I also thought it was heavy and didn’t know if it would rise nicely, but it did.
I divided the dough into four parts and let them rise in pans in the warm oven. They rose to just above the pans, but the tops were flat. (A sure sign that things are not right)
During the bake time, the loaves rose nicely, but then fell in the center.
I was upset. I told my husband that I had a picture tutorial and still my bread didn’t come out. He is such a sweetie and said, “Bread is just finicky.” (lol)
This morning I made cinnamon toast for the girls from one of the loaves. They sort of looked like crowns when sliced, so I told the girlies they were having Toasty Crowns for breakfast. (lol) The rest will be made into croutons or bread crumbs. Oh, the girls did like the bread.
I am going to try this again. I see you made Sub Sandwiches so, I think I’ll give that a try next. One of these years, I’ll have at least one perfect loaf. (lol)
Michelle, you don’t need to apologize. I think this probably DID need clarification. I am truly sorry that your bread didn’t work. Boy, I feel bad!
I looked at http://www.baking911.com/bread/problems.htm#breadproblemshomemade to see if I could suggest a solution for what happened.
Here’s what it said:
For “bread collapsed” —–> “During baking, the loaf collapses” —–> “Oven temperature that’s too low. This means the dough rises to its maximum, then collapses before it gets hot enough to set.”
So I’m thinking maybe next time you should try 375 degrees instead of 350.
Also, for “Flat top” —–> the reason could be “Too short kneading period” or “Allowed dough to rise too long before baking”, which case you should knead more and/or rise less.
I wonder if any of these suggestions might help? I have no experience with the DLX, but if you think it is rough looking, perhaps it needs to be kneaded more, until it is more smooth and elastic.
Love, Wardeh
Thanks Wardeh, I’ll give those a try.
Also, if you don’t add enough flour this can cause the dough to rise too quickly and fall. (making the top flat)
HTH.
BTW, I’ll be saving this recipe to give it a try.
Yes, you’re right, Heather. Thanks for pointing this out!
Hi Wardeh. Thanks for the tutorial. My question is where do you find your large loaf pans? I have been searching and have only been able to find the regular size.
Hi, Melissa. My pans are from a bakery (my parents used to own one). I’m not sure how one could get those, unless you had access to a bakery supply company. Otherwise, I know that Pampered Chef stoneware pans are quite large. I have friends who use those and their loaves turn out so big and lovely. Hope this helps! Love, Wardeh
Thanks so much, Wardeh. You’ve been helpful.
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Wardeh, Thank you for this tutorial. I can’t wait to try your method. I was wondering where you were able to find your stainless steel loaf pans.
I love reading your site and think you are an inspiration.
Happy Day!
Sorrry Wardeh, I read the other comments after I post my comment and see now where they came from, I will keep looking. Thanks
Ok, I have to say Thank you, Thank you, Thank you…. I followed your recipe and was able to produce a bread that was eaten and enjoyed by all. My little girl even asked if I would make this bread all of the time. It wasn’t as pretty as your picture but wasn’t too bad!!!
Thank you!!
Any tips for freezing the bread? I’d like to make extra dough, shape it into loaves, and wrap and freeze them, so we can have fresh baked bread throughout the week. But I wouldn’t know how to proceed after that. Do I take it out and let it thaw on the counter? How warm does it need to be before cooking–just fully thawed, or room temperature? Can you cook it straight from the freezer?
Thanks!
This is what I would do. At the point where you’ve shaped the loaves and are going to put them in the pans to rise, put them in the freezer instead.
Plan on giving yourself more than a few hours for thawing/rising when you’re ready to bake a loaf. Take it out of the freezer and put it in the prepared pan. You’ll know it is ready to bake because as it thaws, it will start rising and fill the pan. Preheat the oven and bake.
You could even take a loaf from the freezer the day or night before and let it thaw in the refrigerator. Then up to two hours before baking, let it rise in the pans in the warm room.
A slightly warm oven would be a good place for a frozen loaf to thaw/rise, too. Or near a fireplace or near an oven that is baking something else.
This would be so handy to do. I’m glad you asked and wish you every success with it. Let me know how it goes, okay?
Love, Wardeh
Recipe looks great.
Could you tell me how to do this with soaking the flour first?
Thanks!
Hi, Amy! This is a recipe from the days back when I didn’t know about soaking.
I haven’t remade this recipe using soaking. To be honest, I wouldn’t start with this recipe for a soaking method — I would start with one of the sourdough or other breads in Nourishing Traditions. Have you tried those? From what I know at this point, the soaking method yields a wetter dough and it is hard to achieve the light, lofty sandwich bread.
Now I have followed this recipe when using sprouted flours (though without adding extra gluten). In my opinion, sprouted spelt works the best (though you use a little less spelt and knead for 4 minutes less).
http://gnowfglins.com/2008/12/04/sprouting-grains-for-bread/
http://gnowfglins.com/2008/01/24/whole-spelt-bread-3-large-loaves/
Or you could try The Easy Artisan Method, but add lemon juice, apple cider vinegar, whey, buttermilk, etc. to the dough — and make sure to give it time for soaking before baking.
I’m sorry I couldn’t be more helpful, but perhaps this will give you a start.
Love, Wardeh