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Whole-Grain Bread
Credit:
Elizabeth Watt
Recipe Summary
Yield: Makes one 9-inch loaf
Ingredients
Ingredient Checklist
1 cup whole-wheat flour, preferably stone-ground
2 tablespoons wheat bran
3/4 cup warm whole milk (about 110 degrees)
1/4 cup packed dark-brown sugar
2 envelopes active dry yeast (1 tablespoon plus 1 1/4 teaspoons)
3 tablespoons coarse whole-grain cornmeal
3 tablespoons plus 2 teaspoons old-fashioned oats
3 tablespoons ground flaxseed, plus 1 teaspoon whole for sprinkling
2 teaspoons salt
2 1/2 to 3 cups bread flour
Olive oil, cooking spray
Cook's Notes
This bread also can be made in a two-pound-capacity bread machine: Add all the ingredients (using 2 3/4 cups bread flour), and bake according to the manufacturer’s instructions. The resulting loaf will have a softer, paler crust than one baked in an oven. Cornmeal isn’t always whole-grain, so check the label; avoid packages that say “degerminated.” Bread can be stored, wrapped in plastic, at room temperature up to 1 week.
Gallery
Whole-Grain Bread
Credit:
Elizabeth Watt
Recipe Summary
Yield: Makes one 9-inch loaf
Gallery
Whole-Grain Bread
Credit:
Elizabeth Watt
Whole-Grain Bread
Credit:
Elizabeth Watt
Whole-Grain Bread
Recipe Summary
Yield: Makes one 9-inch loaf
Recipe Summary
Yield: Makes one 9-inch loaf
Yield: Makes one 9-inch loaf
Makes one 9-inch loaf
Ingredients
Ingredients
- 1 cup whole-wheat flour, preferably stone-ground
- 2 tablespoons wheat bran
- 3/4 cup warm whole milk (about 110 degrees)
- 1/4 cup packed dark-brown sugar
- 2 envelopes active dry yeast (1 tablespoon plus 1 1/4 teaspoons)
- 3 tablespoons coarse whole-grain cornmeal
- 3 tablespoons plus 2 teaspoons old-fashioned oats
- 3 tablespoons ground flaxseed, plus 1 teaspoon whole for sprinkling
- 2 teaspoons salt
- 2 1/2 to 3 cups bread flour
- Olive oil, cooking spray
Directions
Stir whole-wheat flour, bran, and 1 cup water in a bowl. Let stand 30 minutes.
Stir milk and 1 tablespoon sugar in a bowl until sugar dissolves. Stir in yeast. Let stand until foamy, about 5 minutes.
Put whole-wheat flour mixture, milk mixture, remaining 3 tablespoons sugar, the cornmeal, 3 tablespoons oats, the ground flaxseed, and salt into the bowl of an electric mixer fitted with the dough hook; mix on medium-low speed until combined. Add 2 1/2 cups bread flour; mix until dough is tacky, but not sticky, about 2 minutes (if dough is too sticky, add more flour, 1 teaspoon at a time). Continue kneading until dough is soft and elastic, about 5 minutes more.
Coat a large bowl with cooking spray. Add dough to bowl; turn to coat. Cover loosely with plastic wrap. Let dough rise in a warm, draft-free place until doubled in bulk, about 1 hour (or refrigerate overnight; bring to room temperature).
Turn out dough onto a work surface; shape into a loaf about 9 inches long. Using a spray bottle, mist with water; sprinkle top with remaining 2 teaspoons oats and the whole flaxseed. Coat a 9-by-5-inch loaf pan and a piece of plastic wrap with cooking spray. Transfer loaf to the pan, and cover lightly with the plastic wrap. Let stand until doubled in bulk, about 45 minutes.
Preheat oven to 400 degrees. Mist oven with water; place loaf in oven. Bake 5 minutes; mist oven again. Continue to bake, rotating pan once, until well browned, 25 to 30 minutes. Unmold bread onto a wire rack; return to oven, and bake directly on oven rack 5 minutes more. Remove from oven; let cool completely on rack.
Cook's Notes
This bread also can be made in a two-pound-capacity bread machine: Add all the ingredients (using 2 3/4 cups bread flour), and bake according to the manufacturer’s instructions. The resulting loaf will have a softer, paler crust than one baked in an oven. Cornmeal isn’t always whole-grain, so check the label; avoid packages that say “degerminated.” Bread can be stored, wrapped in plastic, at room temperature up to 1 week.
Cook’s Notes
This bread also can be made in a two-pound-capacity bread machine: Add all the ingredients (using 2 3/4 cups bread flour), and bake according to the manufacturer’s instructions. The resulting loaf will have a softer, paler crust than one baked in an oven. Cornmeal isn’t always whole-grain, so check the label; avoid packages that say “degerminated.” Bread can be stored, wrapped in plastic, at room temperature up to 1 week.
Reviews (3)
Add Rating & Review
53 Ratings
5 star values:
14
4 star values:
12
3 star values:
21
2 star values:
5
1 star values:
1
Reviews (3)
Add Rating & Review
53 Ratings
5 star values:
14
4 star values:
12
3 star values:
21
2 star values:
5
1 star values:
1
Add Rating & Review
53 Ratings
5 star values:
14
4 star values:
12
3 star values:
21
2 star values:
5
1 star values:
1
53 Ratings
5 star values:
14
4 star values:
12
3 star values:
21
2 star values:
5
1 star values:
1
53 Ratings
5 star values:
14
4 star values:
12
3 star values:
21
2 star values:
5
1 star values:
1
- 5 star values:
- 14
- 4 star values:
- 12
- 3 star values:
- 21
- 2 star values:
- 5
- 1 star values:
- 1
Martha Stewart Member
Rating: 5.0 stars
06/24/2020
Best recipe for brown bread! Love it! I’ve made a couple of changes-1/4c of flax, cornmeal and oats and added 1/4 roasted sunflower seeds.
3/4c milk is correct. I stir in the yeast. It is lumpy but this recipe hasn’t failed me yet!
Martha Stewart Member
Rating: Unrated
01/11/2016
I'm in the middle of making this for the first time and it seems that 3/4 cup warm whole milk (about 110 degrees) is not nearly enough liquid. Is this a typo or am I reading it wrong? (3 quarters of a cup or 3 to 4 cups) both seem wrong!
Thanks
Martha Stewart Member
Rating: 5 stars
01/25/2013
This is the best whole grain bread that I have made and I have been baking bread for years. It is delicious. The soaking of the wheat flour removes the bitterness that usually accompanies whole wheat flour. Don't let the amount of ingredients put you off. The flax, wheat bran and whole wheat flour last a long time in the freezer. 5 stars.
Martha Stewart Member
Rating: Unrated
01/11/2013
This is a great bread. I make two loaves (double the recipe) once a week. In an airtight container the loaves stay fresh and taste great for a week. I substitute spelt flour for the bread flour and wholegrain spelt flour for the whole wheat flour and it is perfect
Martha Stewart Member
Rating: 5.0 stars
06/24/2020
Best recipe for brown bread! Love it! I’ve made a couple of changes-1/4c of flax, cornmeal and oats and added 1/4 roasted sunflower seeds.
3/4c milk is correct. I stir in the yeast. It is lumpy but this recipe hasn’t failed me yet!
Rating: 5.0 stars
Rating: Unrated
01/11/2016
I'm in the middle of making this for the first time and it seems that 3/4 cup warm whole milk (about 110 degrees) is not nearly enough liquid. Is this a typo or am I reading it wrong? (3 quarters of a cup or 3 to 4 cups) both seem wrong!
Thanks
Rating: Unrated
Rating: 5 stars
01/25/2013
This is the best whole grain bread that I have made and I have been baking bread for years. It is delicious. The soaking of the wheat flour removes the bitterness that usually accompanies whole wheat flour. Don't let the amount of ingredients put you off. The flax, wheat bran and whole wheat flour last a long time in the freezer. 5 stars.
Rating: 5 stars
Rating: Unrated
01/11/2013
This is a great bread. I make two loaves (double the recipe) once a week. In an airtight container the loaves stay fresh and taste great for a week. I substitute spelt flour for the bread flour and wholegrain spelt flour for the whole wheat flour and it is perfect
All Reviews for Whole-Grain Bread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Whole-Grain Bread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
