This is your everyday homemade bread – 100% Whole Wheat Bread recipe made with only 5 ingredients. Freshly milled wheat flour, yeast, salt, water and milk. Easy, no-knead, no-fail recipe. Ready in one and a half hour from start to end. You have to bake this, you will never buy bread again. Video Recipe.
This post was sponsored by the WonderMill Grain Mill but all opinions expressed in my post are my own.
Presenting to you 100% whole wheat homemade bread from the land that has the most number of bakeries and varieties of bread, Germany. If I haven’t shared already then you must know that German’s take their bread seriously and it’s an important part of their diet. They have bread for breakfast, for break-time and for supper. So when I milled a fresh batch of whole wheat berries (read more on Milling your own flour using a grain mill) using my WonderMill Grain Mill, I couldn’t help making this 100% Whole Wheat Bread from first principles, the German way.
Whole Wheat Bread / Homemade Bread
Trust me guys, one bite of this homemade bread and you will never go back to buying bread ever again. Making this bread is so easy peasy, it will leave you thinking why didn’t I ever try this before, I promise. Dr.Mystery was never a fan store bought whole wheat bread in the US or India, but loved this so much that we made it three times in a week already. So time to share the recipe after perfecting it.
Here is why you will love this whole wheat homemade bread recipe
I can’t emphasize enough how easy this recipe is, no-knead, no fancy ingredients, keeping is super simple here.
It’s wholesome, nutritious and minus all the extra additives and preservatives compared to the store bought bread.
This bread contains no bleach, no bromate and no chemicals of any kind, as it’s made with freshly milled wheat berries.
If your not a fan of the taste of whole wheat bread, this bread will change your mind. This nutty taste will want you craving for more.
It’s sturdy in structure but is not flat and rises well. It’s the perfect texture not very light or dense. You can see the bubbles.
Whole Wheat Flour
Nothing beats making your own flour at home. If you have been reading us for a while you will know we are big fans of milling our own grains and beans at home. You can check out our guide on Milling your own flour using a grain mill at home using our WonderMills.
Why mill your flour at home?
Homemade whole wheat flour is not only much more nutritious but tastes so much better and is great for cooking, especially baking. It’s so much more economical to mill your own grain than buying flour from the stores. You can’t beat the freshness, aroma and texture you get from freshly milled flour compared to store bought flour.
Homemade Whole Wheat Flour Nutrition
Unlike the store bought flour that looses nutrition during processing, freshly milled flour from wheat berries is high in fiber as it’s not processed and bleached. The word “whole” is crucial here: it means that the bran, the germ, and the endosperm of the wheat kernel have all been left intact. Milling at home enables grinding the bran and germ into the flour which makes wheat flour rich in fiber, vitamins, antioxidants, minerals and protein.
How to make your own flour at home
The best way to mill your own flour is to use a grain mill. We use the WonderMill to mill our grains, beans and legumes as often time the heat produced by grinding grains destroys the nutrients and WonderMill’s technology ensures the there is no loss of nutrients in the process of milling grains.
I love how all the flour is collected in a closed container and not an open one which takes care of my counter top not being messy.
It’s also easy to use and clean and doesn’t have a whole lot of accessories. It comes with a lifetime warranty and stainless steel blades
If you haven’t already read our post on How to mill your own grain at home yet, make sure you read as we answer a lot of commonly asked questions and share a video of the grains we commonly mill. You can read it here.
Whole Wheat Bread Recipe
I don’t know why it took me so long to trying making whole wheat bread earlier. I guess the German breads were my inspiration. So here you go after several attempts and perfecting the recipe, here is the no-fail whole wheat bread recipe for you.
Step 1: Mill your flour using your mill. If you don’t have a mill you could use a good quality 100% whole wheat flour instead.
Step 2 : Mix the ingredients. In a mixing bowl scoop out the flour, add the instant yeast (not the active dry yeast) and salt to your bowl. Make sure you don’t add the salt on top of the yeast as it will kill the yeast. Mix the flour.
Step 3: Make the dough. Gradually add water and mix the dough. Do not knead into a sticky dough.
Step 4 :Proof the dough. Allow the dough to raise until it’s double, either naturally or in your electric pressure cooker. I prefer proofing in my Instant Pot or Mealthy Pot. It just takes 30 minutes to double the dough using the yogurt function.
Step 5: Coating. Mix the dough one more time and place the dough into the bread pan on a parchment paper. Coat the dough with milk or alternate milk.
Step 6: Bake the bread in the oven for 40 minutes at 390 degrees Fahrenheit or 200 degrees Celsius. Once done, apply a layer of butter on the crust.
Step 7: Allow the bread to cool before slicing it. It’s best when freshly consumed. Will last a day or two at temperature and then it’s best to refrigerate for upto 3-4 days.
Why is my whole wheat bread so dense?
Density of the bread depends on a few things.
Texture of the flour used ,coarse or fine? Too much salt in the bread. Did not prove it for long enough. Killed the yeast perhaps.
For a good texture bread, little yeast, long rise and sticky dough are key to a good bread.
How to serve Homemade Bread
You can either enjoy it with the classic butter or I like to toast it to enhance the texture. Here are some ideas below
Strawberry Jam Toast
Red Pepper Hummus Toast
More Whole Wheat Recipes
If you try this Whole Wheat Bread recipe, don’t forget to take a picture and send it our way. Come back and drop us a comment below sharing your feedback or tag us on social media @dbellyrulesdmind
- Mill your flour using the WonderMill on Bread flour mode. If you don't have a mill you could use a good quality 100% whole wheat flour instead.
- In a mixing bowl scoop out the flour, add the instant yeast (not the active dry yeast) and salt to your bowl. Make sure you don't add the salt on top of the yeast as it will kill the yeast. Mix the flour.
- Gradually add water to make a sticky dough. Do not knead.
- Proof the dough. Allow the dough to raise until it's double, either naturally or in your electric pressure cooker. I prefer proofing in my Instant Pot or Mealthy Pot. Place the heat proof bowl into the pot and allow the dough to double on yogurt mode for 30 minutes.
- Coating. Mix the dough one more time and transfer the dough into the bread pan on a parchment paper. Coat the dough with milk or alternate milk.
- Preheat oven at 390 degrees F or 200 degrees C.
- Bake the bread in the oven for 40 minutes.
- Remove the pan and place it on a cooling rack. Allow the bread to cool before slicing it.
- Remove bread from the pan and slice it. It's best when freshly consumed. Will last a day or two at temperature and then it's best to refrigerate for upto 3-4 days.
All notes are mentioned in the post above.
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