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Bread - 30% Whole Wheat

Tasty and easy to make, healthy whole wheat bread.
Course Breads, Side Dish
Cuisine International
Prep Time 30 minutes
Cook Time 22 minutes
Total Time 2 hours 52 minutes
Servings 2 loaves
Author John Winslow


  • 2.5 cups of warm water approx. 110º
  • 4.5 tsp of Active Dry Yeast
  • 3.5 tbsp White Sugar
  • 1 tbsp Table Salt
  • 3 tbsp Canola Oil or Crisco Shortening
  • 4 cups White Flour Best for Bread
  • 2 cups Whole Wheat or Multi-Grain Flour


  1. In a large mixing bowl, mix warm water, sugar, salt, and yeast. Stir to mix. Let sit for about ten minutes. Stir in 2 cups of white flour and keep stirring until mixture is creamy. Add the rest of the flour 1/2 cup at a time, stirring constantly. I find after about 4.5 cups of flour it gets difficult to stir with a wooden spoon, so I ditch the spoon and use my hands.
  2. Once the dough is dry enough that it is pulling off the sides of the bowl, lightly dust a counter top with flour and turn the dough onto the counter. At this point I don’t really knead the dough. I just fold it over a couple of times and form it into a smooth ball. Using the same bowl, greased, after washing, or a clean bowl, greased, place the dough ball in smooth side down and move it around to grease the surface of the dough. Cover with a dish towel and sit aside to rise. I sit it on top of the stove with the oven turned on to about 170º. Don’t sit directly over the element with the oven exhaust hole in it. You can also sit it in the oven, turned off, with the oven light on. Leave sit for approximately an hour or until the dough has at least doubled in size.
  3. Lightly dust a counter surface with flour. Turn out the dough and pound it down until it is 2 or three inches thick. Cut the dough in half. At this point you knead the dough for about 8 minutes and form into loaves. Place the loaves in greased bread tins, cover and let sit on the stove, or in the oven, for another hour, or until at least doubled in size.
  4. Preheat oven 350º. Place tins on rack in centre of oven. Bake for 23 – 30 minutes, depending on your oven and/or pans. I check at 22 minutes. I am looking for a nice golden brown, and the bread should make a hollow sound when tapped with a wooden spoon.
  5. When done, turn the bread out onto a cooling rack. Turn them topside up and coat the top with melted butter. Let sit until relatively cooled down. Slice, butter and enjoy.