Making this Homemade Whole Wheat Bread, or Boule as it is sometimes called, is so satisfying. We have excellent step-by-step instructions that will help you get a perfect loaf every time.
What to have with this Whole Wheat Bread? Toast it up and enjoy some jam like this No-Pectin Raspberry Jam, Blueberry Rhubarb Jam, or make a sandwich like this Open-Face Tuna Melt Sandwich. If you love bread making then try our French Baguette Recipe for some amazing loaves of bread.
Is Whole Wheat Bread Good for You?
Whole grains are full of fiber, vitamins, minerals, and other nutrients. Whole-grain foods add lots of flavor if they are made right. They also help control cholesterol levels, weight, and blood pressure. Whole grains also help with diabetes, heart disease, and more.
Try to include more whole-grain bread in your diet instead of white. You will be better because of it and will enjoy it more too. Nothing like a great loaf like this one.
Helpful Items For This Recipe
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Bread Banneton Proofing Basket Set of 2 with linen liner, plus lame, brush, and dough scraper
Granite Mill Farms Stone Ground Sprouted Organic Red Fife Wheat Flour, 30 oz
What is in Whole Wheat Bread?
Most of the ingredients are very common and available in any grocery store for this whole wheat bread recipe. The only one that you may not have heard of before, and it is only an optional addition if you would like, and that is red fife flour. Read on to see what this flour is all about.
Red fife is a hard wheat that is planted and grown across the prairies of Canada. This ancient heritage grain was brought from Scotland to Canada. It came over about 170 years ago and is said to be Canada’s oldest wheat. This grain is also a descendant of the wheat grown in the Ukraine.
It was the most common wheat grown up until the 19th century. Now it is a bit more scarce, but it is wheat flour that is available in some of our grocery stores here in Canada. It is also available through places like Amazon (link above) or possibly your healthy food store.
The benefits of red fife are not only its nutty, wonderful flavor but it contains the bran and wheat germ for increased nutrition and healthy fiber.
Ingredients
All-purpose flour
Whole wheat flour*
Room temperature, warm water
Instant yeast
Honey
Kosher salt
*We have also made this with red fife and used 125 gm. red fife and 125 gm. whole wheat flour.
Recommended Equipment:
Weight scale
Stand mixer
Parchment paper
Dough scraper or spatula
6 – quart oval Dutch oven
Proofing basket **
**Not necessary, but it is nice to have.
How to make Whole Wheat Bread
You can bake this bread in a loaf pan, but I highly recommend the Dutch oven as you will get a crunchy gorgeous crust and that beautiful artisan-looking loaf.
In a large bowl, combine all the flour together and whisk so that it is mixed well.
In the bowl of a stand mixer, spoon 125g of the flour mixture and add 100g of room temperature water, and allow to rest for 15 minutes. Don’t stir.
Add all the remaining flour, Kosher salt, the remaining 275g of water, yeast, and honey to the mixing bowl.
Using a dough hook, knead the mixture on medium-high speed until the dough is smooth and elastic, about 5-6 minutes. If the dough seems too dry or too wet, add 1 Tbsp of flour or water at a time.
Cover the bowl with plastic wrap or a damp towel and allow to rest for 20 minutes.
No Need to Knead the Dough by Hand
Using a plastic scraper, reach into the bowl and stretch the side of the dough up and over the center of the dough, from the bottom to the top. It may take 5 – 6 times to move all the way around the bowl. You want to create a loose ball.
Cover the bowl again and allow to rest in a warm spot for at least an hour. You want the dough to double in size.
Once it has doubled in size, gently turn the dough out of the bowl onto a lightly floured work surface.
Form the ball of dough into an oval or egg shape with the narrow end towards you.
Fold the top fat end of the dough into the center, then stretch the bottom end of the dough out to the sides to make a rough triangle shape, then fold the two stretched “arms” to the center. Flip the dough over so the smooth side is up, and scoot the dough ball in a circular motion on the work surface to create a tight ball.
Proofing and Baking the Bread Dough
Dust a proofing basket* with flour and put the dough ball smooth side down in the basket, cover it with plastic wrap, and allow the dough to rest for 1 hour.
Preheat your oven to 475 degrees F. On the middle rack of the oven, heat a 6-quart cast iron Dutch oven with a lid (I use our Le Creuset Dutch oven) for 20 minutes before baking.
Invert the dough onto a lightly floured piece of parchment paper. Using a shape knife or lame, score the top of the dough with ½-inch deep slashes.
Using the parchment paper, carefully and gently lower the dough into the preheated pot, cover, and bake for about 25 – 30 minutes.
Remove the cover and you will see the bread is pulling away from the side; continue to bake for about 5 minutes or until the bread is a deep caramel brown color if needed. Don’t overbake.
Carefully remove the loaf from the Dutch Oven using a spatula to help lift it out. Set the loaf on a cooling rack and allow it to cool to room temperature before cutting.
**If you do not have a proofing basket, just set the dough on a lightly floured piece of parchment paper, smooth side up. Cover with plastic wrap and continue with the instructions without inverting the ball of dough.
Recipe Pro Tips!
How to Store Homemade Bread
Always let the bread cool completely before storing it. Then wrap the bread tightly and store it at room temperature; it will last for 3-4 days. Slightly longer if kept in the refrigerator if your house is very hot in the summer months.
Can I Freeze Whole Wheat Bread?
Seal the bread tightly in a zipped bag and freeze for up to 3 months. We do this often for bread. Let it thaw on the counter, and then eat as you like. This bread is excellent toasted as the flavors come out even more from whole wheat.
Give Yourself Time
Baking bread is a process; it is best to do it on a day when you are not rushed. The steps aren’t long, but there are a few, so you can do many other things while you also tend to bread baking.
How do I Know if my Bread is Baked?
I have always liked to turn a loaf over and give the bottom a tap; you should hear a hollow sound if the bread is done.
WANT MORE GORGEOUS BREAD TO MAKE?
Bread! That lovely fresh smell of baking bread wafting around your home, there is nothing better. Here are some of our best bread recipes for homemade bread.
Homemade Whole Wheat Bread
Ingredients
- 250 g all-purpose flour
- 250 g whole wheat flour*
- 375 g room temperature water
- 1 ½ tsp instant yeast
- 1 Tbsp honey
- 1 tsp Kosher salt
- *We have also made this with red fife and used 125g red fife and 125g whole wheat flour.
Recommended equipment:
- weight scale
- stand mixer
- parchment paper
- 6 – quart oval Dutch oven
- proofing basket **
- **Not necessary but it is a nice to have.
Instructions
- In a large bowl, combine all the flour together and whisk so that it is mixed well.
- In the bowl of a stand mixer, spoon 125g of the flour mixture and add 100g of room temperature water, and allow to rest for 15 minutes. Don’t stir.
- Add all the remaining flour, Kosher salt, the remaining 275g of water, yeast, and honey to the mixing bowl.
- Using a dough hook, knead the mixture on medium-high speed until the dough is smooth and elastic, about 5-6 minutes. If the dough seems too dry or too wet, add 1 Tbsp of flour or water at a time.
- Cover the bowl with plastic wrap or a damp towel and allow to rest for 20 minutes.
- Using a plastic scraper, reach into the bowl and stretch the side of the dough up and over the center of the dough, from the bottom to the top. It may take 5 – 6 times to move all the way around the bowl. You want to create a loose ball.
- Cover the bowl again and allow to rest in a warm spot for at least an hour. You want the dough to double in size.
- Once it has doubled in size, gently turn the dough out of the bowl onto to a lightly floured work surface.
- Form the ball of dough into an oval or egg shape with the narrow end towards you.
- Fold the top fat end of the dough into the center, then stretch the bottom end of the dough out to the sides to make a rough triangle shape, then fold the two stretched “arms” to the center. Flip the dough over so the smooth side is up, and scoot the dough ball in a circular motion on the work surface to create a tight ball.
- Dust a proofing basket* with flour and put the dough ball smooth side down in the basket, cover it with plastic wrap, and allow the dough to rest for 1 hour.
- Preheat your oven to 475 degrees F. On the middle rack of the oven, heat a 6-quart cast iron Dutch oven with a lid (I use our Le Creuset Dutch oven) for 20 minutes before baking.Invert the dough onto a lightly floured piece of parchment paper. Using a shape knife or lame, score the top of the dough with ½-inch deep slashes.
- Using the parchment paper, carefully and gently lower the dough into the preheated pot, cover, and bake for about 25 – 30 minutes. Remove the cover and continue to bake for about 5 minutes or until the bread is a deep caramel brown color if needed. Don’t overbake.
- Carefully remove the loaf from the Dutch Oven using a spatula to help lift it out. Set the loaf on a cooling rack and allow it to cool to room temperature before cutting.
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