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Megan's Whole Wheat Bread

We made this bread recipe every week for years and the kids loved it.  Megan adapted it from a few recipes to simplify it and make it more natural and simple.  If you need it to last more than a few days, freeze or refrigerate your loaves!

Made in a Bosch Mixer - We love our Bosch Mixer and Wheat Grinder

Follow the links to get either one! 

  • 6 Cups Hot Water

  • 2 Tablespoons Yeast

  • 2/3 Cup Olive Oil

  • 2/3 Cup Honey

  • 2 Tablespoons Salt

  • 14-16 cups fresh milled wheat flour

Freshly mill about 12 cups of wheat berries in a grain mill.  With dough hook and dough hook extender in place, add water, oil, honey, about half of the flour, and the yeast into the mixing bowl. Use the “M” switch to incorporate. Optional step: for enhanced flavor and texture, allow the batter to sit for 15-30 minutes, until it becomes bubbly. Slowly increase to Speed 2 and continue adding remaining flour, a little at a time, until the dough pulls away from the sides of the bowl. You may not need all of the flour. Continue kneading at Speed 2 for 12-15 minutes until the dough is smooth and elastic. Lightly flour your hands and the counter. Divide dough into equal portions and shape into loaves. Place in greased loaf pans and let rise until doubled in size. Bake at 350°F for 30 minutes or until golden brown and internal temperature reaches 190°F-200°F.

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