Join me as I share how to make my delicious and easy, homemade wheat bread recipe. After trying it, you won’t want to buy bread at the store again.
If you had told me 15 years ago that I would one day be grinding my own wheat and baking fresh loaves of bread for my family several times a month, I would have said you were crazy. But here I am, 10 years in and I only wish I had started sooner. The bread sold in stores doesn’t even compare to the nutrient-dense loaves that can be made at home. The ingredients are simple and the health benefits make it worth it!
Homemade Wheat Bread
This recipe has been providing my family with delicious bread for 9 years now. And let me tell you, this bread is delicious. Everyone who tries it fall in love.
It’s soft and moist and has the best flavor. Whole grains give such a depth of flavor that you just don’t get with white flours.
Milling Wheat for Homemade Wheat Bread
“Of the 44 known essential nutrients needed by our bodies and naturally obtained from foods, only 4 are missing from wheat; vitamin A, B12, and C, and the mineral iodine.” Sue Becker
When I mill my own flour, I get the full nutritional value of the whole grain. The outer layer(bran), which contains the largest amount of insoluble fiber, magnesium, thiamine, niacin, iron and zinc; and the germ(seed) which is an excellent source of B vitamins and other crucial minerals. The endosperm(middle layer) contains protein and carbohydrates along with small amounts of B vitamins, iron and soluble fiber.
Another huge reason that I choose to grind the wheat fresh is because it’s more easily digestible. Five out of the six people in our family have trouble with gluten, but none of us are bothered by this homemade bread with freshly milled grains.
This post contains affiliate links, which means I make a small commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.
Supplies + Ingredients for Homemade Wheat Bread
My favorite place to get wheat berries is through azure standard – SHOP HERE!
Hard RED wheat 25#: https://amzn.to/3y4GcTf
Hard WHITE wheat 25#: https://amzn.to/39EBwdz
Vital Wheat Gluten: https://amzn.to/3aknApr
ONLY yeast I will use: https://amzn.to/3Rdmf4q
Bread knife: https://amzn.to/3AwAxHx
Bosch Mixer: https://amzn.to/3AfiGom
You can mix 2 loaves of bread in a standard kitchen aid mixer, but if you want to do larger batches, I suggest the Bosch mixer.
Stainless steel bread pans: https://amzn.to/3y5pUJQ
- 2 cups warm/hot water
- 2 tsp. salt
- 1/2 cup olive oil
- 1/2 cup honey
- 4.5 - 5 cups freshly milled whole grain flour(I like a 50/50 mix of hard red and hard white wheat)
- 1 tbsp yeast
- 1 egg
- Grind wheat berries to make flour
- Add water to the mixer and turn on low
- pour salt into hot water to dissolve
- add olive oil and honey while mixing
- add half of the flour
- add yeast and egg
- continue mixing
- add the remainder of the flour until the dough starts to become less wet and pulls away from the sides of the mixing bowl
- knead in mixer or by hand for 7-10 minutes until smooth and elastic
- cover dough and allow to rise until double in size
- once doubled, separate dough in half and shape into loaves(see video for help!)
- spray pans with non-stick spray
- shape loaves and place in greased pans
- cover and allow to rise until double in size, again.
- once doubled in size in the bread pans, preheat oven to 350* F
- cook loaves for 25-35 minutes depending on your oven and loaf size.
- loaves are done when the tops are golden brown
- allow to cool before cutting
**For a really delicious variation on this bread, try adding 1.5 cups raisins, 1.5 tbsp cinnamon and 2 tsp nutmeg when you add the flour. It makes THE most delicious cinnamon raisin bread EVER!