Bake whole wheat bread from scratch when you’re craving something wholesome. It’s a mix of honey, bread & whole wheat flours and wheat germ.
- 3–1/2 cups warm water
- 3 tablespoons honey
- 2 packets dry active yeast (about 4–1/2 teaspoons)
- 4 cups bread flour, plus more for dusting
- 3 cups whole-wheat flour
- 1 cup wheat germ
- 2 tablespoons kosher salt
- Canola oil for, bowls, plastic wrap and pans
- In the bowl of a stand mixer fitted with the dough hook, combine the water, honey and yeast. Let stand for 10 minutes until the yeast is foamy.
- In a large bowl, combine the bread flour, whole-wheat flour, wheat germ and salt. Stir the dry ingredients into the wet ingredients. Mix on medium speed kneading the dough until it is smooth and elastic, about 5-7 minutes. (Alternatively, you can knead the dough by hand, about 10-12 minutes.)
- Shape the dough into a ball, transfer to an oiled boil and cover with plastic wrap. Let rise for 1-1/2 to 2 hours until it has doubled in size.
- Preheat the oven to 400 degrees F. Grease two 9-inch by 5-inch loaf pans with canola oil.
- On a lightly floured work surface, divide the dough into 2 equal pieces. Pat each into an oval and roll up lengthwise. Transfer the dough to the loaf pans placing them seam side down. Cover with oiled plastic wrap and let rise for 30-45 minutes until doubled in size.
- Remove the plastic wrap and bake the loaves for 50-60 minutes until deep golden brown. Let the loaves cool for 5 minutes in the pan before transferring to a wire rack to cool completely.
Adapted from Martha Stewart Living November 2009