100% Whole Wheat Bread
The Holy Grail of 100% Whole Wheat Breads?
All too often, a discussion of home made 100% whole wheat bread also includes some reference to a door stop, a shot put or an anvil. It’s challenging to make an all whole grain bread that is palatable.
This recipe from King Arthur’s Whole Grain Baking not only produces amazingly light, tender and moist bread, but is fairly simple and quick to make and has a unique flavor all its own. King Arthur calls it “the Holy Grail of 100% whole wheat breads”. I’m not sure I would go quite that far, but then this is the lightest one of its kind I’ve yet to bake, so who am I to criticize?
This recipe yields one 8 ½ x 4 ½ inch loaf.
2 tablespoons (1 ounce) orange juice
1 cup (8 ounces) lukewarm water
4 tablespoons (½ stick, 2 ounces) unsalted butter; cut into 6 pieces
3 cups (12 ounces) traditional whole wheat flour
3 tablespoons (1 ¼ ounces) sugar
Heaping ½ cup (1 ¼ ounces) dried potato flakes or 3 tablespoons (1 ¼ ounces) potato flour
¼ cup (1 ounce) nonfat dry milk
1 ¼ teaspoon salt
2 ½ teaspoons instant yeast
Note: I neglected to mention in the video that the bread pan should be lightly greased before placing the dough in it. Also, you’ll probably want to mix and knead it more than I did. For this loaf, I didn’t knead at all; I just mixed with my dough whisk. The bread was a little crumbly and should have been kneaded some to develop the elasticity of the gluten. This happens automatically during the long wet fermentation of the no-knead method, but this bread recipe needs more human intervention in the form of good old fashioned kneading. A few therapeutic minutes aught to do it.
► For another 100% whole grain bread recipe, see Rick’s Whole Wheat & Rolled Oats No Knead.
Here’s a particularly nice result from Breadtopia reader, Allan Castine:
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Shalom!
I began baking with your no knead recipes about 3 weeks ago, making about one loaf a week, with varying degrees of success, but with absolutely not one crumb of the bread going to waste.
The no knead or almost n.k. method produces quite a heavyish, dark coloured loaf, what we call black bread here in Israel.
Is there a way to make the bread come out lighter in weight and also in colour?
Also, do you have a recipe for the Bread we eat here on the Sabbath, Challa?
It’s important for me, by the way, not to use milk in any of the breads.
May I say that I really enjoy all your videos. Great site!
All the best,
Adair
The whole wheat bread we’ve made at home taste like beer and it has a very sour smell. Is it because of the amount of yeast used or the time for yeast rising? I used one teaspoon of instant yeast, one hour rise time followed by another 24hours rise time.
I have the King Arthur Whole Grain Baking Book and I love it. Everything I have made from it tastes delicious.
Hi Steve,
I’m not much of a food scientist (read: not at all) so it doesn’t take much of a deviation from the recipe before I wouldn’t even venture a guess as to what you’ll end up with or or how this tweak or another effects the outcome.
My advise to most people, novice or otherwise, is to follow the recipe at least the first time so you might know what the creator of the recipe intended. You’re probably better off waiting until you have the ingredients before diving in.
When I made this bread I didn’t have all of the ingredients. I used 3/4 C of non fat milk and 1/4 C of flour to make up for the not having dry milk. I also substituted corn starch for the potato flour and forgot about the OJ. My dough looked drier then the dough I saw you make on the video. That might have been because didn’t use the OJ or substitute water for the missing OJ. I am a novice at bread making and I didn’t knead the bread as much as I should have. The result was tasty, a little dry and not quite as much volume as you had in your bread. Hopefully the next try will be a bit better.
My question is, is the corn starch a suitable substitute and what is the proportion of dry milk to liquid?
Hi Sue,
Thanks for your very nice comments and inspiration. I’m definitely going to do a video on Reinhart’s whole wheat bread. Probably the Oat Bran Broom Bread but it could be one of the others. As you know, the process is similar in many of his recipes so getting one down helps with a lot of them.
I have another no knead recipe next up on my list, then Reinhart most likely. I’m planning on picking up the video making pace especially going into Fall/Winter (baking season as I see it).
I’ve been enjoying your website all summer so I guess it’s time to let you know! Your videos and advise have have been so helpful. I have tried many of your recipes, regularly making sandwich bread, pizza dough and banana nut bread. My family is addicted to your pizza dough recipe. Pizza, with your crisp dough, has been a fun summer meal for us! And they don’t even know I am feeding them 100% WW banana bread. I love it! I have a pan of KA 100% WW bread proofing now.
I was prompted to write to you today to encourage you to post the video of Peter Reinhart’s Oat Bran Broom Bread. I love Peter’s book but am slightly overwhelmed by the process he developed. I need your help to get started! So consider this another nudge to get the Oat Bran Broom Bread video up and running.
Thanks for sharing your knowledge, Sue
Hi Chuck,
I rinse the basket out each time with hot water. I doesn’t seem like that would remove all the oil but I’ve been doing it this way for quite a few months (if not a year or more) without a rancidity problem. But I’ll be keeping my nose peeled for any sign of it now!
In one of you videos, you spray a cane proofing basket with oil. I used to do that but after a while the basket became rancid, so now I just use flour. Do you have the same problem? Is there a way to remove the oil?
Thanks,
Chuck
That’s great, Karin. Congratulations!
I buy my flour in bulk from a local food co-op. I’m in a small town and everybody just knows about it. Not sure how you go about finding one in your town. You could check the phone book yellow pages or just ask around. You can sure save a lot of money baking your own bread and of course it’s much better than most you can buy at the store.
Yipiii!!!! I made this whole wheat bread it came out delicious! so soft and moist and with a little of a crunchy crost! perfect! and guess what? my daughters surprise me with a La Cloche for my birthday a few days ago.. imagine my happiness! today I’m going to work in fase 2 of the sourdough bread.
I do have a question, do you know how do you become a member of a food club? my husband is thinking on getting me a super nice house mill, and I read somewhere that you can buy grains in bulk and you can save some money.
thanks again your videos make it so easy to learn!! I also made the bananabread, twice now, DELICIOUS!!
Hi Karin,
Sorry for taking so long to reply. Been away.
Those are good questions. Experimenting with using sourdough definitely takes a lot of practice to get results that are somewhat predictable and even then you never know for sure. Sounds like you’re having fun playing around with it though and that’s the best way to go.
never mind the question!! I know the answer is no!! wow! my bread it is soooo sour! but I,m not discourage,,,( only a little) I will try again.
you know i had never ate sourdough bread before,, but still think it should not be soo sour right? my kitchen smell like beer…hic! ha.
hello! just wanted to say your site is exellent!! I’m learning how to bake and learning all the goods of whole grains, and all the health benefits and I love it!!
your teachings on video are really good, it helps me a lot to see, more than reading or anything else. thankyou for sharing your experience. I try to make the whole wheat starter, it is fantastic! it looks aswome, and smell really good! now my bread is proofing…(I think that’s what you call it) it has being like 4 hours and it is growing beautifully! tomorrow I will bake it and let you know the results. I have a question, could I make banana bread using the starter? or any other kind of sweet bread? or muffins? maybe you are laughing crazy thinking what a nut…but I’m new at this, so I figure, not to bad to ask… ha. again thanks. karin.
Hi Eric,
I love that book very much. I did some breads and pastries and they came out very good. I bought that book for $ 48 and now that book cost $ 60 and that was my best investment I did with my $ 48 bucks. You have lot’s of nice color photos.
Dennis
Hi Dennis,
Yes. Quite a book that one. Looking forward to trying some of the recipes. How did it go with the ones you tried? Bread or pastry?
This has become one of my regular breads. It goes over very well with everyone in my house.
Last night I made a variation without the potato flour (I was out, thought I could just boil a couple potatoes to use in place, which I’ve done before with good results but my potatoes turned out to be green), and with some flax seeds added. I ground the flax, then poured some boiling water over them before using. This was also my first batch using fresh ground flour. It came out excellent. I made a 3 loaf batch (love my DLX mixer! – my first time trying a single loaf of this I still had the KitchenAid and it threatened to die kneading it), gave away one to a friend and we’re already almost done with the first loaf here at home.
Hi Eric,
did you received that book yet??? (advanced bread and pastry) That is very good book and I made a few recipes from it.
Saintdennis
HAHA!! Yeah, because I’m sure you’re being paid WAY too much!!
That would be like me getting fired for not doing the laundry! Who ELSE is going to do it?!!? No pressure….
Well, it was the best in terms of lightness. But Reinhart’s is vastly better overall as far as I’m concerned. I know it’s ridiculous that I haven’t done the video on that yet. I should be fired, but then it would probably never get done!
Hello, Eric! It’s been a while since we compared notes. I haven’t done anything with WW flours since I posted my results. I know you have said that you like Reinhart’s recipe the best so far and that you will eventually get around to posting it (can’t wait!). Up until that point, was the version of KA’s that you posted on 4/30/07 (man, has it been THAT long!?!) the best you had come up with? Thanks tons for your diligence!
Hi Dennis,
I’ve ordered it but it hasn’t arrived yet. Can’t wait to read it.
Hi Eric’
Do you have that new book “Advanced Bread and Pastry??? Is it very good book.I’m reading it second time and that book is very good investment.
Saintdennis
Hi Carolyn,
I’m pretty sure white whole wheat is similar to regular whole wheat as far as how you use it in a recipe. It’s still whole wheat with the bran and germ and all that. But the bread will be a lighter color and the taste not as bitter. I think it might be a bit softer wheat (lower protein level) than red wheat but the main thing is you would use the same as you use your common whole wheat.
I’ve learned so much from this site, it’s wonderful!
I thought it was here on Breadtopia that I read about using King Arthur’s White whole wheat flour. I thought I read it was similar to using all purpose unbleached flour. But for the life of me I can’t find it again. I have a bag of it and can hardly wait to give it a try. Can you help me out? I’m interested in sourdough and/or no knead recipes.
Thanks!
Hi Patrick,
Yes, I make it a lot. If I don’t get around to posting it for a while (it’s a big job since it’s an elaborate process that requires a lot of explaining – just posting the ingredient list doesn’t help), you can find it in Peter Reinhart’s latest book on whole grain baking. He calls it Oat Bran Broom Bread (made with 100% whole wheat, oat bran, flax seeds). I will do a video, etc. on it eventually.
Hi
Did you ever make that recipe (the one that you said was a better whole wheat bread then King Arther’s)?
If you haven’t could you post the recipe so I could try it?
Patrick
Someone was looking for sourdough biscuit recipe. Here is one: 2 cups. sourdough starter
2 3/4 cups all purpose flour
1 tbl. baking powder
1 tsp. sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/4 cup butter or crisco
1/2 cup milk
Cut in the butter into the dry ingred., then stir in milk and sourdough starter, mix well forming a ball.
Knead gently on floured surdface about 30 seconds. Roll dough about 1/2 inch thick. cut into circles with a cutter.
Place on ungreased baking sheet, cover lightly and let rest for 30 min. Brush tops lightly with melted butter and bake at 400 degrees. for 15 min. or till biscuits have puffed and are golden brown.
Used to make these in a dutch oven over a campfire.
I don’t think it could hurt to add a little more water than the recipe calls for. There can be differences the moisture level of flour.
I’ve made this recipe several times following the given instructions exactly, with same results each time.
Since this King Arthur whole grain book came out, Peter Reinhart came out with his whole grain book. In my opinion, his 100% whole wheat sandwich loaf recipe is WAY better than this one. I’m going to be doing a video and write up on it for the site but it’s going to be a while.
The bread would not mix well with the amount of water in the recipe. It was like the it wouldn’t wet all the flour. I was using organic red wheat flour. Is there a problem if I put a bit more water then I should? Even after I added the 1/3 cup extra of water when I tried make the braid for the top of the loaf I had a hard time rolling out the dough. It was like working with playdough. When I baked the bread it did turn out ok. It was a bit dense, but it still tasted decent.
Hi Patrick,
Whole Wheat flour need more water than A/P flour.If is too
dry put it on the table and flat it and bring the bowl with the water and put hands in the bowl and poke the dough with wet hand.That way you control wetnest of the dough and then knead it.When I making bread that I using starter and water and then I put flour a little at the time to have the control of the dough wetnest,if you put all flour one time that you will have lot of lumps.When you are finish mixing let the dough rest about 30 minutes to flour to absorb the water.If you have any question that just ask.
Saintdennis
Hi Patrick,
Well, it’s hard to tell from here. You’re idea of “dry” may be different from mine. It seems the real test would be how the finished loaf turns out.
Hi
I made the the King Arthur whole wheat bread and it was very dry when I mixed it. I did use the right amounts according to the recipe. I ended up adding 1/3 of a cup of water more to make it mixable. Any thoughts as to why?
Well I tried it in the breadmaker and ended up with a little fire plug of a loaf! Sure smells good though.
Hi!
Got the video to work, plus your pizza video. Can’t wait to try them! Have to wait a couple days cause I’ve already got 2 NK batches started for tomorrow – one plain and my first try at a cinnamon raisin version:) I’ll try to remember to check back and tell how the 100% WW comes out. It’s just what I’ve been wanting for sandwiches. I don’t think I’ll be buying bread ever again now, barring an emergency.
Holly
Hi,
Just found your site while searching about for tweaks on the no-knead method. Amazing site! I’ve been having great success with the NK method. I am very interested in this 100% method, but the video keeps freezing at 2:47. I thought the videos are free. Is that right. This happened also the other day when I was looking at the NK video, but I thought it was just my connection. Now I’m not sure. The progress bar show it is loading, it just won’t play after that 2:47 point. Thanks for any help.
Holly
Has anyone tried making this in a bread maker, and if so did you need to alter the quantities?
Hi Eric,
the bread “The Holy Grail of 100% Whole Wheat Bread”recipe I did a few changes.1)Summer time I’m using sourdough starter (one cup sourdough starter to replace one package of yeast)and in winter I use one cup of sourdough starter plus 1/4 teaspoon of yeast.The reason I’m using the yeast in winter is cold and I need it to speed it up.2)Dry powder milk is good but problem is that some people can not use the milk ( health problems)that you can use potato or pasta water and works just fine.3)Potato flakes are very expensive or you can find them in the store that I’m using cook potato and grind them.Try it and let me know what happened.
Saintdennis
It could be a few weeks yet. I have a couple other ones I have to do first. Maybe give the “holy grail” recipe a try in the mean time. It’s still very good.
Hi Eric,
You had mentioned that you were working on a newer and better 100% whole wheat bread recipe. Just wondering how that was coming along.
I was about to make the “The Holy Grail of 100% Whole Wheat Breads” as I wrote under “Nate’s Bake”, but held off because you suggested I should. How long for the new recipe?
Very curious and anxious to try this recipe out!
Marilyn
Toronto,Canada
Hi Lori,
The questions are great. It’s crafting a detailed answer, that may or may not help, in less than about a million words that’s the challenge.
A lot of this stuff just comes with a little (or maybe not so little) practice. Eventually, I hope to have enough of a range of videos posted to cover much of the basics.
Honestly, I want to do the braids, but want more of a result like yours. Do you have any suggestions for helping me to have better results? Would letting the loaves rise longer have incorporated the braids into the main dough? (I milled my own grain)Also, I don’t have a lot of experience kneading dough by hand which is what I did. I mixed it with the Kitchenaid but then kneaded by hand for about 3 minutes. I also don’t know how to “ROUND” a loaf to shape it well. Making bread is such a science and I have different results every time. Do you have tips on how to check if the dough has risen long enough by touching the dough? OR do you have a book or other site to suggest for me to get some helpful hints to make my bread baking more successful? Also, please let me know if you don’t want these types of questions on your site. Thanks again.
You may want to forget about the braids next time. Otherwise, sounds like you’re doing fine, really.
OK! I made the loaves which taste wonderful, but don’t look as nice as yours. I doubled the recipe and maybe didn’t let the loaves rise long enough. Also, they are a little doughy in the center so must not have baked them long enough either. The braids don’t look to be a part of the loaves, but almost look separate from it. Any suggestions other than the obvious? I need a thermometer, and just need to practice more on how much to let them rise. No need to worry if they’ll be eaten because one loaf is almost “toast!”
OH, never mind, sorry….I watched the video and you said it in there.
I missed the temperature to bake it at. I’m guessing 350 degrees? I live at HIGH altitude. Thanks.
Hi Lori. No, you don’t have to.
I want to make the whole wheat recipe I saw originally on youtube, (so glad I found your site) and was wondering if I use salted butter, do I decrease the amount of salt in the recipe? (Holy Grail recipe
)
Just feed it a couple times a day for a few days and see what happens. You might be surprised and see that it can be revived quite nicely.
Oh, it smells VERY sour & is the consistency of syrup. Thanks.
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