• Morgan

White Whole Wheat Bread

Updated: Jul 9

My friend gave me some white whole wheat flour that she milled herself. I’ve had it sitting in the cabinet for a few weeks, thinking I’d do something really special with it…we’ll life gets away from me sometimes, so here we are. Making a basic loaf of wheat bread.


see below, our quick how-to video for white whole wheat bread. I was a little off on the hydration for this recipe, but it worked out anyway. I love how forgiving bread can be! Below is the recipe I did, but I will do another one with a better hydration ratio later.


I always do bread recipes by weight. If you need a kitchen scale, this is the one I use.



Here's what you need:


900g white whole wheat flour

40g olive oil

500g water (I'd up this to around 600g)

110g maple syrup (or honey)

15g salt

1 Tablespoon instant yeast


Combine everything in the bowl of a stand mixer and mix until it forms a shaggy dough. Then turn it out (mine was too dry so I had to hand knead it to make a nice dough ball) and let it rest for an hour or so to hydrate.

Once it’s raised a bit, push it down and knead out the air. About 5 minutes. Then cut the dough in half and shape into two loaves. Place in greased loaf pans and let raise another hour, or until it’s gone above the pan.

Bake on 350* for 40-45 minutes. Turning the loaves 1/2 way through to evenly bake them.


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