Whole Wheat Bread
Posted February 7, 2012 by
Cook Time 30 min Ready Time 30 min Servings:


  • 1 + 2 T. cups water lukewarm
  • 2-1/4 teaspoon active dry yeast
  • 1 tablespoon brown sugar
  • 1 tablespoon olive oil
  • 1-1/2 cup Stone-Buhr whole wheat flour
  • 1-1/2 cup Stone-Buhr all-purpose white flour
  • 1-1/2 teaspoon salt


For Automatic Bread Makers: Follow the manufacturers directions using the recommended order of ingredients and techniques. To bake in the oven, use the dough setting and shape by hand. Use the automatic setting to complete the loaf in the machine. By Hand: Measure the water into a large bowl, sprinkle the yeast and sugar over top and let sit 5 minutes, or until the yeast begins to foam. Add the olive oil, flour and salt and stir with a wooden spoon until dough is a cohesive, shaggy mass. Scrape the dough onto a lightly floured surface and knead 8 to 10 minutes adding more flour in tablespoon increments as necessary to get a smooth elastic dough. Transfer the dough to a lightly oiled bowl and turn over to coat the top. Cover with plastic and let sit at room temperature until doubled in size, about one hour. Punch the dough down, reshape, cover and let rise until doubled, about 45 minutes. Turn the dough out onto a lightly floured surface, pat it out and roll it up, pinching together the seams on the bottom and sides. Place the loaf in a lightly oiled 8-1/2x4-1/2x3-inch loaf pan. Cover and let rise until doubled, 30 to 45 minutes. Preheat the oven to 400. Bake the loaf in the center of the oven until deep golden brown, 30 to 40 minutes. When it is ready, the loaf will sound hollow when tapped on the bottom. Cool on a wire rack. This bread freezes well.