How to Make Whole Wheat Bread




Introduction: How to Make Whole Wheat Bread

I will show you how to make whole wheat brown bread from scratch. It is healthy and delicious. This particular recipe makes six loaves.

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Step 1: Grinding Wheat

The first thing you need for bread is flour. To make whole wheat bread you will need to grind the wheat into flour. If you don't have a wheat grinder you can buy wheat flour but it is very expensive since it goes bad fast. You will want to grind about 10 cups of wheat. This will probably give you a couple cups of flour extra.

Step 2: Just Add Water

You need to have a mixer with a rather large-ish bowl. I use a Bosch. Fill the mixing bowl with 6 cups of very warm water and then put the whisk attachment on your bowl. By whisks I don't mean really thin ones that you would stir eggs or gravy with. They have to be pretty thick.

Step 3: Add the Ingredients

Get out yeast, sugar, Crisco, lemon juice, and powdered milk. Add them in these amounts to the water
  • 3 tbsp of yeast
  • 1/3 cup of sugar
  • 1/4 cup of Crisco
  • 1 tbsp of lemon juice ( alternatively you can add 3 vitamin c tablets )
  • 1 1/2 cup of powdered milk

Step 4: Add Flour

Add enough flour so it makes floating mounds covering the water. Place a lid over the bowl while you start mixing so it doesn't fly out at you. Mix it at the lowest speed. If needed add more flour until it starts to bunch up around the whisks like in the video or picture. Once you have mixed it for a while take the whisks of and replace them for dough hooks. Cover the bowl again and let it rise for 15-20 minutes.

Step 5: Whilst Waiting

While you wait for it to rise take out a large metal bread bowl and grease it with crisco, put away everything but the crisco and flour, and pre-heat your oven to 350. Clean off a portion of your cupboard and lightly flour it.

Step 6: After It Has Risen

Once it is done rising make sure to add 2 tbsp of salt. If you forget to the bread will taste nasty. Start it mixing and slowly add flower ( 1/2 a cup at a time ). If you are not used to eating whole wheat bread after a couple cups of whole wheat flour you will want to switch to white flour. Keep adding flour until it starts cleaning the sides of the mixing bowl like in the video.

Step 7: Once You Are Done Mixing

Once the bread is done mixing flour your hands and take the bowl off and pull though dough out on to the lightly floured portion of your cupboard. Form this lump of dough into a ball. Take the ball and put it in the large greased bowl, cover it with saran wrap, place it in a warm place ( I put mine by the oven vent which, on mine, is under the control panel on the stove ) so it will rise faster, and let it sit for another 20 minutes. You can tell if it is done rising by poking it gently. If the dent quickly goes away it still needs to sit, but if it takes a long time for it to go away then it is done.

Step 8: Whilst Rising

While you are waiting get out 6 medium sized bread pans and grease them. You also should re-flour that portion of your cupboard.

Step 9: When It Is Done Rising

Flour your hands and sort of squeeze the bump in half. Take one half out and squeeze it apart into thirds. Shape the thirds into loaf shapes and place them into the bread pans. Repeat with the other half. Cover the bread pans and let it rise again. Determine if it is risen in the same way.

Step 10: Baking It

Put it in the oven for 30-40 minutes. The actual cooking time may vary by your oven. Once you can tell it's done take it out and let it cool for about 5 minutes then it should slide easily out of the pan. Once it is out of the pan put it on cooling racks, rub some margerine over the tops, and let it sit for a while. If you try and cut it too soon it will just get mutilated.

Step 11: Enjoy!

While it is still hot it is very delicious with anything on it. It is the second best bread I have ever had. The only bread that was better than it was stuff my grandma made. You should definitely try this bread and I hope it turns out well for you.

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    5 Discussions


    7 years ago on Introduction

    What would you suggest substituting the shortening with? Could I use olive oil and still get good results?


    8 years ago on Step 11

    I understand that wheat gluten is responsible for trapping the co2 released by the yeast and allowing the dough to rise.. but is there any other way to make bread rise using gluten-free grain/seeds (ex. amaranth/chia/purple-sweet-potato flour/etc)?

    I've been tested to be allergic to wheat's gluten protein and/or lectin, and have been told to soak any legumes/grains overnight before eating, to reduce the lectin / phytic acid, but this doesn't help with the gluten.


    Reply 8 years ago on Introduction

    I looked around and this was the first recipe I found. It just helps with gluten though. You might want to try it, or i'm sure you could find many more recipes online. Sorry about your allergies.


    8 years ago on Introduction

    Very nice recipe! A couple of comments: It may be different elsewhere but in our area (rural west KY) whole wheat flour is about the same price as high-gluten bread flour. Keep it from turning rancid by storing it in the freezer for up to six months.

    My efforts at whole-wheat bread have been rather heavy.  For a lighter bread, I substitute about a quarter-cup of gluten for an equal amount of flour.  Gluten helps the bread hold its shape even when it's over-risen.



    Reply 8 years ago on Introduction

    I didn't really research the price I had just been told a couple times that it was expensive. I just looked it up and you're right. Thanks for the info, but in my opinion
    it is still a better idea to grind it yourself so it doesn't take up freezer space, you don't have to go to the store, it is possibly cheaper, and I literally have tons of wheat.

    I will have to try your way of making bread. The loaves in my beginning and ending pictures turned out a bit misshapen. They usually end up more round topped.