Whole Wheat Bread
Grind your own whole wheat flour and use it to make this easy homemade bread.
Ingredients
- 1¼ cup (300 ml) warm water
- 1 active dry yeast
- 1 Tablespoon honey
- 3¼ cup (390 g) whole wheat flour
- 1 teaspoon salt
- 1 Tablespoon light olive oil, or grapeseed oil (optional)
- 1 teaspoon lemon juice
Directions
- To proof the yeast, combine warm water, honey, and yeast. Stir quickly to combine. Set aside for about 5 minutes.
- Place the flour and salt into the Vitamix container and secure the lid. Select Variable 1. Start the machine and slowly increase speed to Variable 6. Blend until a hole forms in the center of the mixture, about 5 seconds. Turn the machine off and remove the lid.
- Pour oil, lemon juice, and yeast mixture into the hole in the flour. Secure the lid.
- To mix the dough, turn the machine on High for 1 second. Stop the machine. Remove the lid.
- While the dough rests, lightly coat an 8½-inch x 4½-inch (22 cm x 11 cm) loaf pan with vegetable cooking spray or shortening.
- To knead the dough, two steps are required.
- Step 1: Use a nylon spatula to scrape the sides of the container. Pull the dough away from the container sides and into the center of the mixture.
- Step 2: With the machine on High, quickly turn the machine on and off five times.
- Repeat the above two-step process five times, or until the dough binds together in a soft, elastic mixture. To remove the dough from the container, turn the machine on and off five times (to lift the dough up and away from the blades). Invert the container over the prepared pan and let the dough fall into the pan. Use a wet nylon spatula to remove any remaining dough.
- Use a wet or oiled nylon spatula (or lightly floured fingers) to shape the loaf. Allow the dough to rise in a warm place, until the top of it reaches the top of the bread pan, about 25 to 30 minutes.
- If desired, brush the loaf quickly and gently with an egg white wash and make three to four diagonal slits about ¼-inch (.6 cm) deep on the top of the loaf using a sharp, serrated knife.
- Bake at 350°F (180°C) for 35 minutes or until the bread is well browned and reaches an internal temperature of 200°F (93°C) when tested with an instant read thermometer.
- Cool on a wire rack for 10 minutes, then carefully remove from the pan and allow to cool completely before slicing.
Notes
To grind your own whole wheat flour, take 2 cups of whole kernel wheat and blend on high speed for 1 minute, using the tamper if necessary. Remove the lid and allow the flour to cool for several minutes before using. Measure out by gram weight the amount of whole wheat flour needed.
Nutrition Information
| Serving Size | 1 slice |
| Amount Per Servings | |
| Calories | 210 |
| Total Fat | 3.41g |
| Saturated Fat | 0g |
| Cholesterol | 0.23mg |
| Sodium | 1.17mg |
| Total Carbohydrate | 40.68g |
| Dietary Fiber | 6.05g |
| Sugars | 0.53g |
| Protein | 7.47g |
Whole Wheat Bread is rated
out of
5 by
10.
Rated 5 out of
5
by
motherof4 from
Delicious and Light
I have to admit I had my doubts when I mixed the dough. I measured by weight, not volume, and the dough seemed too wet. Instead of pouring it into the loaf pan I poured it onto a floured surface and worked the flour into the dough until it wouldn't take anymore (maybe 10g max). Then I formed it and set it in the loaf pan and followed the rest of the directions. It took a while longer to proof than the recipe shows, but it worked and is delicious, light and just right for sandwiches. I highly recommend you try this recipe! (Note: I used white whole wheat flour from King Arthur.)
Date published: 2016-05-12
Rated 5 out of
5
by
Ramona8 from
Easy whole grain recipe
I started with whole hard white wheat berries and measured by weight, and this worked perfectly, twice! It's surprisingly light and airy, with a nice spongy bite. It is super wet but just trust the recipe, it's weird and specifically for a high speed blender.
Date published: 2017-10-22
Rated 5 out of
5
by
Adickens from
Love it!
I love using my Vitamix to make bread. I’ve used various methods to make bread, and this is so easy. Quality does not suffer either. I make bread during the week, after work, and love this. The dough will be wetter, just wet your hands with water and wet dough is easy to handle. I need to touch my dough and shape the loaf with hands. I love, love my Vitamix!
Date published: 2017-11-12
Rated 5 out of
5
by
Uncle T from
Easy Tasty Bread
We'd been wanting to make bread with fresh ground wheat and finally got around to buying some wheat berries yesterday. I followed the recipe to the letter and the end result was great. In less than an hour we had warm tasty bread with zero additives. It was light with a nice crumb. I toasted a slice and that gave it a nice slightly nutty flavor. We'll be keeping plenty of wheat on hand from now on.
Date published: 2017-11-27
Rated 5 out of
5
by
Paulinaa from
I bake this bread often
I purchased my Vita mix back in 1999. I have used this recipe more than any other. I have used pastry wheat berries and organic white flour from Costco. I timed myself recently and learned that my "actual labor" is about 10 minutes for this recipe when I use flour. I can bake a loaf of bread for $1 and save a lot of money. My local grocery store charges $3 for a skinny loaf of organic bread. If you are very busy or on a tight budget (or both!), this loaf of bread is always appreciated as a hostess gift or a potluck dish.
Date published: 2019-01-24
Rated 5 out of
5
by
Nozha from
Great
I m so happy with my vitamix
It is the best blender
Date published: 2018-12-07
Rated 3 out of
5
by
Adam_G from
Seems to fall every time.
The bread tastes awesome! Not sure if anyone else has this problem but every time I do it the center falls. "Valley of Death" is what it's referred to as. I proof for a bit longer than 20 so it rises to the top of the pan, as indicated.
Date published: 2019-04-22
Rated 4 out of
5
by
SallytheOG from
Super tasty!
I absolutely love this bread. My significant other and I ate a whole loaf with olive oil and balsamic vinegar the first time I made it. I used the wheat berries. The only reason I didn't give this recipe 5 stars is because the texture is a bit too crumbly to slice for sandwiches.
Date published: 2019-02-23
