Whole Wheat Bread

This is a 100% whole wheat bread.

If you have never made bread before, I would suggest that you try a white flour bread first because it is much easier to knead the dough to a smooth and elastic texture. (Yes, of course I know that white bread lacks vitamin E, roughage, etc. But making white bread before whole wheat is like crawling before walking. You don’t have so far to fall.) Use finely ground whole wheat for better textured dough, and higher risen breads.
It makes enough dough for four loaves and a pizza or a pan of schnecken sweet rolls . (Obviously you can scale it down or up…)


  • 1 package active dry yeast (or 1 Tbl bulk active yeast)
  • 1/2 tsp sugar
  • 1/4 cup water 100 F (37 C)
  • 6 cups water, 100 F (37 C)
  • 1 Tbl molasses
  • 1 tsp salt (more or less, depending on taste)
  • 9-12 cups whole wheat flour, finely stone ground. (I am embarassed to say
  • I buy mine from the ADM corporation. Embarrassed because they are a huge agribusiness corporation…)
  • vegetable oil


  • small drinking glass (to start the yeast)
  • whisk
  • bowl, 1 gallon (4 liters)
  • 2 gallon enamel or stainless pot with lid (8 liters)
  • Four medium sized bread pans (approximately 4 inches (10 cm) wide at bottom)



Schnecken Sweet Rolls



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