Helen's 100% Whole Wheat Bread

Preface

I always prefer weight measurements to volume measurements when baking, but this is one of the rare exceptions I’ll make. I’ve never had it produce poor results and we’ve used it as the goto for whole wheat bread and rolls in our household going on 13 years now.

Equipment

• stand mixer or a large bowl
• scraper
• bread loaf pans (if making loaves)
• sheet pan (if making rolls)

Ingredients

• 3 cups warm water (~90-95° F)
• 6 ½ cups whole wheat flour (3 ½ cups separated)
• ⅓ cup vegetable oil (and a little extra to coat bowl for rising)
• ⅓ cup honey
• ⅓ cup brown sugar
• 1 Tablespoon sea salt (non-flaky)
• ½ cup instant oatmeal
• 1 Tablespoon yeast (active dry or instant)

Directions

1. Mix together the water, flour (only 3 ½ cups), vegetable oil, honey, brown sugar, and salt.
2. Add the oatmeal and yeast and mix until just combined
3. Add the remaining 3 cups of flour 1 cups at a time, continuing to mix for about 10 minutes (this is where the stand mixer really comes in handy…but if you don’t have one, you got this!)
4. Oil a bowl (either the one you used to mix, or another if you desire) and let the dough rise until about double (usually ~ 1-1.5 hours)
5. After first rise, punch the dough down and shape into either 2 large loaves, 3 small loaves, or around 15 rolls. Let rise until double again (about an hour)
6. Preheat your oven to 350° F
7. Bake! I usually start checking the oven around 5 minutes before the minimum time listed below (i.e. for loaves I start checking around 20 minutes). I test by putting a toothpick into the center of the loaf as far as I can without burning myself. If it comes out clean, then you’re looking good. While not the most scientific, it’s a tried and true method that get results.
   • For Bread Loaves - Baking time ranges around 25-35 minutes
   • For Rolls - Baking time will range from 12-18 minutes