Whole Grain Bread

This weekend I decided to venture into making some different types of bread. On Saturday I made some hamburger and hot dog buns (recipe to come in the near future) and on Sunday I made whole grain bread. I must mention that ┬áthis bread isn’t 100% whole grain – I did use some bread flour. But it’s still tasty and it is packed with more nutrients than regular white bread. I got the inspiration for this bread from White on Rice Couple and food.com. I felt that the dough was too much for one loaf but not enough for 2 loaves so I made one rectangle loaf and one round loaf. I think I probably should have kept a little more dough in the rectangle loaf as it wasn’t as tall as I would have liked it to be but I am still pleased with the outcome of the bread. I hope you enjoy this recipe!

whole grain bread4Whole Grain Bread


  • 2 1/2 C whole wheat flour
  • 2 C bread flour
  • 1 package of dry active yeast
  • 1 C milk
  • 1 C water
  • 1/3 C brown sugar
  • 4 tbsp unsalted butter
  • 1 tsp salt
  • 1 C rolled oats, ground (just put the oats in your food processor and grind them)


  1. In a saucepan, heat the milk, butter and water until it reaches 115 degrees.
  2. Place the yeast in the bowl of your Kitchenaid mixer (or a mixing bowl if you don’t have a stand up mixer) and then add the milk mixture, brown sugar and salt. Allow to sit for 10-15 minutes or until the mixture becomes foamy.
  3. Combine the ground oats, bread and whole wheat flours.
  4. Once the milk/yeast mixture is foamy, add the flour to the mixing bowl and knead on speed 2 for 10 minutes. The dough should be elastic like and shouldn’t be sticking to the sides of the bowl.
  5. Place dough ball in a large bowl coated with olive oil. Turn the ball to coat the surface. Cover and allow to rise for 1 – 1 1/2 hours or until double in size.
  6. Punch down the dough and then separate it into one piece that is 2/3 the size of the dough, one piece that is 1/3 the size.
  7. Shape the 2/3 size piece into the shape of a rectangular loaf, cut a slit down the top middle with a sharp knife and then place in a greased 9x5x3 loaf pan. Shape the other piece into a round loaf and then cut a criss cross shape into the top with a sharp knife. Place on a greased baking pan. Cover both pieces and allow to rise for about 30 minutes or double in size.
  8. Brush the tops of the loaves with olive oil and sprinkle with oats, if desired.
  9. Bake at 400 for 15 minutes, reduce heat to 350 and bake for another 15-20 minutes or until the tops are slightly browned.
  10. Cool on a wire rack.
  11. Serve with your favorite jam, butter or make a delicious sandwich with it!

whole grain bread

whole grain brea32

whole grain bread2


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  1. says

    Classic bread… just beautiful it’s a real art. Thanks so much for sharing it with us on foodie friday.


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