Homemade Whole Wheat Bread (My Mom’s Recipe)

Delicious homemade whole wheat bread is easier than you think, especially with my mom’s foolproof recipe. Made with 10 grain cereal and whole wheat flour, it’s a delicious and healthy alternative to store bought.

If you’ve tried my mom’s homemade multigrain bread, you already know how good her bread is. I grew up in a small town in Wyoming, and she’s pretty much known for it.

She usually makes this bread in 6-loaf batches, but I didn’t think you guys would need that much so I divided it to make 2 large loaves. And if you don’t even need that much, just slice up one loaf and toss it in the freezer. Or even better, give it to a friend or neighbor. My mom always says that the key to making delicious bread is to give half away.

What You’ll Need

Equipment

• Bread mixer: Not required, but super helpful. My mom and I both use a Bosch universal stand mixer. Best mixer in the world.
• Rolling pin: My mom specifically recommends one with steel ball bearings.
• Large loaf pans: This recipe makes enough for 2 large loaf pans (or 3 medium).
• Dough divider: I have this one.

Ingredients

• Bob’s Red Mill 10-grain cereal: I grab this on Amazon. You can leave this out if you prefer or can’t find it (instruction for how to do this included in the recipe).
• Warm water
• Whole wheat flour: My mom grinds whole wheat kernels into flour, but I don’t have a wheat grinder so I just use store-bought.
• Salt
• Vegetable oil
• Honey
• Dough conditioner: I use this one.
• Instant yeast

How To Make It

1. Make the soaker: To make the soaker, mix 10 grain cereal with water, cover with plastic wrap, and let sit overnight (or at least 3 hours).
2. Make the dough: Stir together warm water and a few cups of the flour, then add salt, honey, oil, dough conditioner, yeast and the soaker (in the mixer if you have one). Mix for a few seconds, then leave the mixer on while you gradually add the rest of your flour, until the dough pulls away from the sides of the mixing bowl. Mix for 10 minutes.
3. Preheat oven: While dough is mixing, preheat oven to 150 F and grease your pans. If you’re hand-mixing, do this before you start kneading.
4. Form the loaves: Lightly grease a counter surface, then divide the dough in half with a dough divider, forming each half into a circle. Cover the one you aren’t working with with plastic wrap or towel. Flip the dough over and punch it down with your flat fist (palm down) and fold into thirds. Turn it over again and use a rolling pin to roll into a large rectangle, about the width of your bread pan. Turn it over one more time and roll briefly (pressing any air bubbles out of the edges as well). Then roll it up with your hands and fingers (use your little fingers to keep the ends in as you roll). Pinch the seam and tuck in the ends (outside dough coming together around the inside dough). Pinch dough together on the ends and place in your pan seam down. Repeat with the second loaf (covering the one you’ve finished with the plastic wrap or towel).
5. Rise & Bake: Place loaves into preheated oven. Turn off oven and let bread rise in the warm oven for 25 minutes. Then turn the oven on to 350 F (do not take bread out), and set timer for 30 minutes. Once it has finished baking, remove immediately from pan and cool on wire rack.

Tips

• Dough consistency: When adding the flour, add until the dough pulls away from the sides of the mixing bowl. If your dough is still sticky after mixing, you need to add some more flour. Add little bits at a time until you can touch it and it doesn’t stick to you. It’s better to add too little flour than too much, so just be careful when adding more.

To Store

Once completely cooled, store bread in an airtight plastic bag. I love these bread bags from Amazon (they come with cute little twisty ties). It’s usually good for about 4-5 days. This bread also freezes well – I like to pre-slice it and reheat frozen pieces in the toaster.

FAQs

• Do I need the dough conditioner?: Whole wheat breads are heavier and denser, so a dough conditioner or enhancer makes the texture much more even and fluffy. It helps strengthen the gluten strands that give it structure. Technically you don’t need it, but I would never make this without it.
• Can I make it without the 10 grain cereal?: Yes, you can leave this out if you prefer. You will just need to add a little more flour and use a little more warm water at the start (exact measurements included in the recipe for this option).
• Do I have to use a bread mixer?: Nope. Just knead with your hands for the 10 minutes it needs to mix.
• Does the soaker sit out on the counter or in the fridge?: The soaker sits out on the counter at room temp.

You’ll Also Love

• Homemade multigrain bread

Lastly, be sure to leave a comment and review if you try this homemade whole wheat bread recipe! I’ve loved learning how to make it from my mom and happy she let me share with you all. ❤️

Homemade Whole Wheat Bread

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My mom's homemade whole wheat bread is made with 10 grain cereal and whole wheat flour for a delicious and healthy alternative to store bought bread.

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Prep Time:3 hours hrs 30 minutes mins

Cook Time:55 minutes mins

Course: Side Dish

Cuisine: American

Servings: 32

Calories: 125kcal

Equipment

• Bosch mixer
• Rolling Pin
• 2 Large loaf pans

Ingredients

Soaker

• 1 cup Bob's Red Mill 10 grain cereal (160)
• 3/4 cup water (180 ml)

Dough

• 2 1/4 cups warm water (540 ml)
• 6 1/2 cups whole wheat flour (780 g) divided
• 2 1/4 tsp salt
• 1/4 cup vegetable oil (56 g)
• 1/4 cup honey (84 g)
• 1 tbsp dough conditioner (9 g)
• 1 1/2 tbsp instant yeast

Instructions

• Combine soaker ingredients the night before baking (or at least 3 hours before). Cover with plastic wrap and let sit on the counter at room temp.
• For the dough, add warm water and 2 cups of the flour (in mixer if you have one) and briefly mix. Add the salt, oil, honey, dough conditioner, yeast, and soaker, mixing again. Leave the mixer on while you gradually add the rest of the flour, until the dough starts to pull away from the sides of the bowl. Mix for 10 minutes (knead by hand if you don't have a mixer).
• While bread is mixing, preheat the oven to 150 F and lightly grease pans. Grease a counter surface as well for rolling out the dough. If you're hand-mixing, do this before.
• After mixing, place dough onto greased counter and divide in two equal pieces, forming each into a circle. Cover the one you aren't working with with plastic wrap or towel.
• To form your loaf, flip dough over and punch it down with your flat fist (palm down) and fold into thirds. Turn it over again and roll with a rolling pin into a long rectangle, about the width of your pan. Turn it over one last time and roll briefly (pressing any air bubbles out of the edges as well). Then roll it up with your hands and fingers, using your little fingers to keep the ends in as you roll. Pinch the seam and tuck in the ends, pinching them together. Place in your pan seam down. Repeat with second loaf.
• Place into preheated oven, turn off the oven, and let bread rise for 25 minutes. Then turn on the oven to 350 F (do not take bread out) and bake for 30-35 minutes. After baking, remove immediately from pans and cool on wire rack.

Notes

• Adjustments WITHOUT soaker: Use 3 cups warm water for the dough, and about 7 1/2 cups whole wheat flour. Everything else is exactly the same.
• Makes 2 large loaves, but would also work for 3 medium.

Nutrition

Serving: 1slice | Calories: 125kcal | Carbohydrates: 23.4g | Protein: 4g | Fat: 2.5g | Fiber: 3.4g

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