I have tried more whole wheat bread recipes than I can count. This one is hands down the best. It uses only whole wheat flour (no refined white), it’s faster and easier to make than most wheat bread recipes, and the bread comes out perfect and fluffy. It also slices easily for sandwiches. There are two basics kinds of wheat, red and white. (White is the variety that is generally available at Costco in 45 lb buckets.) Nutritionally there isn’t much difference, but grinding white whole wheat produces a flour that can yield a softer fluffier bread, whereas red wheat generally tends to be more gritty. I found this recipe from Five Heart Home, but cut it in half so the whole recipe will fit in my food processor, making less work and clean up for me.
Fluffy Whole Wheat Bread
Food Storage Ingredients:
3 cups whole wheat flour- divided
5 tablespoons + 1 teaspoon whole wheat gluten
2 teaspoons instant yeast
1& 1/2 teaspoons salt
5 tablespoons + 1 teaspoon vegetable oil
5 tablespoons + 1 teaspoon honey
1& 1/4 cup very warm water
2 teaspoons lemon juice
1. Mix 1 & 3/4 cup flour, yeast, wheat gluten and water in food processor until all flour is mixed in. (It will form what is called a sponge.) Let it rise for 10 minutes. 2. Add salt, oil, honey and lemon juice to sponge and mix in food processor. Gradually add remaining wheat flour. 3. Once thoroughly mixed, put dough into a greased bed pan. Cover with greased plastic wrap and let rise for 20-40 minutes until fluffy. 4. Bake at 350 for 30 minutes.
I’ve also done this in the sun oven and cooking times have to be adjusted. The bread tasted good from the sun oven, but it didn’t look at pretty. Of course it didn’t heat my house up either, so it’s still a net win.
Making bread from scratch can still be somewhat time-consuming, but it’s kind of fun. And I have discovered that any time that I try to grind my own wheat, at least one of my three kids will come in the kitchen and demand to take the task over.