100% Whole Wheat Bread

Sourdough Version Also

I have been making this particular bread for many years now, and it never fails me, but it’s always been a dump and feel dough, and when I tried guessing my amounts when people ask for the recipe, I must be off because it’s an epic fail for them.

I finally took the time to weigh each ingredient, but there are still some variables that may effect the results.

Number one. I mill my own grains. I always use Montana Hard WHITE spring wheat. I mill it on the finest setting my Komo Classic mill has, so my flour is nearly like talcum.

I also “knead” this dough in my bread machine. Twice as a matter of fact. The dough cycle on my Zojirushi has about a twenty minute warm up rest before it begins kneading the dough, and then it kneads for a good twenty minutes. When it stops kneading at the end of the cycle, I immediately reset the dough cycle, so it gets another twenty minute rest before the kneading cycle begins again. On the second time through, I leave the dough to do its bulk rise in the machine.

So you can likely just do an initial light mix, let it rest in a warm environment for about 30 minutes, knead it, let it rest for another 30 minutes, and knead it again.

CJ’s Whole Wheat Bread

365g water
1 egg
50g melted butter
14g salt
50g honey
28g vital wheat gluten
500g fine milled hard white wheat
10g instant acting yeast

For a sourdough version, I use 100grams of 100% hydration sourdough culture. Simply subtract 50grams each from the water and flour amounts, so I use 350 grams of water, 450 grams of wheat flour, and skip the yeast. Allow for a much longer rise, 8-12 hours.

Place in bread machine in the order listed, set for dough cycle. As soon as the cycle ends, run it on the dough cycle a second time.

Shaped into two loaves (8 x 4 pans), cover and let rise until nearly double. Bake at 350 degrees about 25-30 minutes.

This is a wet dough. When I take it out of the pan to shape, I dump the dough onto my counter that I’ve spilled a handful of cool water on. I gently shape the loaves with wet hands. At no time does more flour come into the process.

It has a wonderful crumb, soft and elastic like store brought white sandwich bread. That’s due to a combination of the added vital wheat gluten, and the long kneading process of the bread machine.

I’ve been drying some herbs for winter. I usually only dry oregano and thyme, as my rosemary bushes, or at least one every year, survive the winter here.

Jim and I are going to experiment with growing veggies in fabric pots this years, so I’m back to making compost tea with my kitchen scraps instead of feeding them to the chickens.

I purchased a separate VitaMix container for making compost tea, because it turns the container cloudy. It will pulverize just about anything! And I’m ashamed to say, my number one use of my VitaMix.

CJ Tinkle

This Post Has 2 Comments

  1. Stacey Peterson

    I just made this bread yesterday — OMG! This is the best loaf of 100% freshly milled WW bread I have made. so soft! I don’t have a bread maker, so I used my Kitchen Aid to knead. I put it in the KA right after I finished mixing (missed the initial rest), kneaded on 1 for 20 mins, let rest for 20 mins, then kneaded on 1 for 10 mins. At that point, my KA felt hot, so I finished up with about 5 mins of hand kneading. I shaped into 2 loaf pans and then let rise to about 1 inch above the pans. Even though I wanted to dive in, I let it cool completely. I served this with beef vegetable soup and it was perfect! Thank you for my now GO TO freshly milled WW recipe. I had been struggling to make a loaf that I was happy with! If you have any other tips for freshly milled flour, I am happy to hear them :-). Thanks-Stacey

    1. tinksquared

      I’m so happy you liked the bread Stacey. I don’t often bake with 100% whole grain, usually 50/50 or sometimes, as with my everyday sourdough, I use 100g of Einkorn wheat and 400g bread flour.

      Really the only secret to using freshly milled flour in my opinion (which is by no means expert) is to WEIGH it. It doesn’t measure the same because it’s full of air after milling and hasn’t compacted down like a bag of whole wheat flour from the store does. Also, I know I mill my whole grains considerably finer than those you purchase at a store.

      Whole grain flours vary greatly. Hard wheat… spring wheat (my preference) has more protein than winter wheat. Hard wheat is very different to work with than say, Einkorn. Spelt is another animal altogether. If you’re new to milling and working with whole grains, I’d recommend starting with more white flour and learning where you can happily increase with whole grain and not ruin the loaf.

      I prefer yeast over sourdough with most whole grains, unless I enrich the dough to cover the sourdough taste. I’m not keen on it paired with wheat, but I love it white all white flour.

Your feedback is always welcome! If you have a question, I will respond to it here.