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Whole Wheat Bread Recipe

On the left, is a traditional 5 cup wheat loaf.  On the right, is the family Rye Bread.  This page is for the Wheat Loaf, the Rye Bread is here.--Scott

Stage 1:  Combine and stir

  • 1/4 cup lukewarm water
  • 1 package of yeast
  • 1 teaspoon of sugar

Cover and let rise until bubbly (about an hour)

Stage 2: Add

  • 2 cups of whole wheat flour
  • 3 cups of white flour
  • 1 3/4 cups of warm water

Knead on a floured board (I use the dough hook on the stand mixer) adding more flour as needed to make it stiff enough

Stage 3: Raising

  • Let raise
  • After doubling, punch it down
  • Let it rest 5 minutes
I lightly spray no-stick into a plastic container with a lid, add the dough and let it sit somewhere warm in the kitchen
Stage 4: Shaping
  • Shape the rested dough ball and place in a proofing bowl
  • Let raise again

I like to use a proofing bowl to give a pretty spiral 'look' and let this dough rise to fill it about 80% or so.

Stage 5: Baking

  • Put the dry cloche into the oven, ours is over 30 years old and looks like
  • Pre-heat the oven to 425 F
  • Remove and open the hot cloche, sprinkle some cornmeal onto the bottom
  • Taking care of your fingers, flip and lower the dough into the bottom
  • Slit an "X" across the top, or, be decorative
  • Recover with the hot lid
  • Bake for 10 to 15 minutes, in our oven, I set a 12 minute timer
  • Then, remove the cover, and bake for 25 more minutes
Remove and place on a cooling rack