whole wheat bread

A Good Whole Wheat Bread Recipe

Everytime I go to visit my daughter I look forward to eating her good homemade whole wheat bread.  She makes it from scratch, starting with whole wheat and grinding it herself. This is my daughter’s favorite bread recipe.  It is simple and uses few ingredients so that it is a good recipe to use when living on your food storage, plus the bread is delicious.

You should have everything to make this bread in your storage.  In a pinch, you could substitute sugar for honey.  Yeast can be replaced by Old Ways to Leaven Bread, see making wild yeast.  If you are not used to eating whole wheat bread, you can start out by using 1/2 unrefined white flour to help you to get used to eating real bread.

If you don’t have a stove available this bread can be made in a solar oven.  Many of the good solar ovens are capable of reaching temperatures in excess of 300° F.


Whole wheat bread recipe

  • 2 ½ cups hot water (140˚)
  • ¼ cup honey
  • 6-8 cups whole wheat flour
  • 2 tsp. salt
  • 2 Tbsp yeast
  • non-fat cooking spray

Put hot water into mixing bowl.  Add honey and 3 to 4 cups of flour.  Mix until flour is wet.  Add yeast and mix for 15 seconds.  Add salt; mix.  Add flour until dough has formed a ball and is not sticking to sides or bottom of bowl.  It should be a little sticky; don’t add too much flour if you want a soft loaf of bread.

Knead bread in mixer until smooth and elastic; about 3 to 5 minutes depending on machine, or about 10 minutes by hand.  Rub shortening or oil on your hands and form dough into 2 loaves.  Place in pans coated with cooking spray; cover with plastic wrap coated with cooking spray.  Let rise until doubled in size.  Carefully remove plastic wrap.  Place in pre-heated oven at 300˚ F for 35 minutes.  Makes two 4×8 inch loaves.


4 thoughts on “A Good Whole Wheat Bread Recipe”

  1. This recipe looks good! But, during a “preparedness event” cooking spray, plastic wrap, and ovens that can be controlled to 350F might not be available. Some info about how to cope with these possibilities would be appreciated – along with info about making breads using baking powders rather than yeast.

    Hangtown Frank

  2. use shortening to grease the pans. it keeps long at room temp and, unlike oil, won’t puddle in the bottom of the pan. use a wet cloth to cover the pans, pleating excess cloth onto the top of the pans–as the bread rises, it will push up and spread. the pleats will prevent the dough from being constrained as it rises. if your cooking temp is higher, cook for a shorter time. you’re aiming for an internal loaf temp of 195-200 degrees F. thermomometers are your friend.

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