Everyday Whole Grain Bread (2024)

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1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large bowl combine the water, sugar, yeast, and 2 cups of the golden wheat flour. Let the mixture rest for a few minutes, until bubbles form. Stir in the remaining 1 cup golden wheat flour, the salt, and the oil.

2. Stir in 2 cups of the all-purpose flour. Sprinkle an additional 1/2 cup flour over the sticky dough, mixing it in with a spatula or your hands.

   See Also

   Easy Whole Wheat Artisan Bread Recipe

3. Sprinkle some of the remaining 1/2 cup all-purpose flour on a clean work surface. Place the dough onto the work surface and knead it for 5 minutes, adding a bit more flour if needed to prevent sticking.

4. Alternatively, knead the dough in the bowl of your stand mixer; or in the bucket of a bread machine set on the dough cycle. Add the final 1/2 cup flour as needed to create a soft, smooth dough.

5. Let the dough rest while you scrape out your mixing bowl and wipe it with oil.

6. If you're kneading by hand, knead the dough a few minutes more; it should feel bouncy. Place it into the oiled bowl, and cover with plastic wrap.

7. Place the dough somewhere warm (65°F to 75° is ideal) to rise until double in size, about 1 1/2 hours.

8. Gently deflate the dough, and divide it in half. Shape each piece into an 8" to 9" log. Place each log into a lightly greased loaf pan, or onto a lightly greased or parchment-lined baking sheet.

9. Tent the loaves with lightly greased plastic wrap, and let them rise for 30 minutes.

10. While the loaves are rising, preheat your oven to 375°F.

11. Uncover the bread, and bake it for about 30 minutes, until the crust is golden brown. If you have a digital thermometer, the internal temperature at the center will be about 190°F.

12. Remove the bread from the oven, and transfer it to a rack to cool. Wrap completely cooled bread in plastic, and store at room temperature for several days; freeze for longer storage.

Tips from our Bakers

• What size loaf pan should you use? An 8 1/2" x 4 1/2" pan will yield a taller loaf, one whose slices are closer to those of a normal-sized sandwich loaf; a 9" x 5" loaf pan, a shorter loaf with more rectangular slices.

• The instructions above were written for middle-school kids, most of whom have probably never baked bread before. If you're a seasoned bread baker, feel free to put the ingredients together however you're most comfortable, be that following the directions as written; or simply "mix everything together and knead." Also, give the bread a few decorative slashes prior to baking if desired, as shown in the photo above.