Whole Wheat Bread Recipe

Name: Whole Wheat Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups water; 4 ½ cups bob's red mill bulgur cracked wheat; 5 cups whole wheat flour; ¾ cup ground flax seeds; 1 tablespoon unsweetened cocoa powder; 1 tablespoon salt; 1 tablespoon white sugar; 1 tablespoon active dry yeast; 12 ounces warm lager beer (or Water); 2 tablespoons honey; 1 tablespoon molasses; 1 egg white; 2 tablespoons water; olive oil, for bowl and pans

Servings: persons

1 ½ cups water
4 ½ cups bob's red mill bulgur cracked wheat
5 cups whole wheat flour
¾ cup ground flax seeds
1 tablespoon unsweetened cocoa powder
1 tablespoon salt
1 tablespoon white sugar
1 tablespoon active dry yeast
12 ounces warm lager beer (or Water)
2 tablespoons honey
1 tablespoon molasses
1 egg white
2 tablespoons water
olive oil, for bowl and pans

1
Bring Water to a boil and pour over the Bulgur Wheat in a small bowl.
2
Set aside for 45 minutes.
3
Meanwhile, in a Stand Mixer Bowl, add the remainding dry ingredients.
4
Add the Honey and Molasses to the Lager and stir to mix.
5
Add the Bulgur Wheat mixture and the Lager mixture to the dry ingredients.
6
With the Dough Hook in place, set the Stand Mixer on low speed and mix for five minutes, or until all ingredients are mixed well.
7
Let rest for five minutes.
8
Mix for twenty minutes more.
9
Dough will be rather stickey.
10
Don't add too much flour or the bread will come out too heavy.
11
Remove dough from bowl.
12
Using a little whole wheat flour so dough doesn't stick to your hands, shape dough into a ball.
13
Place in a large, oiled bowl, turn dough over, cover bowl, and allow to rise in a warm place until doubled in size (about one hour).
14
Preheat oven to 375 Degrees.
15
Divide dough into two pieces, shape into oblong loaves, and place in two oiled bread pans.
16
Cover and allow to rise until doubled in size (about one hour).
17
With a sharp knife, slash each loaf the long way.
18
Mix Egg White and Water well and brush the tops of the loaves.
19
Get those puppies in the oven.
20
Bake for 40 minutes.
21
Remove from pans, and bake on oven racks for about five minutes.

832

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 ½ cups water, 4 ½ cups bob's red mill bulgur cracked wheat, 5 cups whole wheat flour, ¾ cup ground flax seeds, and more.

Yes, Whole Wheat Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Whole Wheat Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions