Previous post

Our Easiest 100% Whole Wheat Bread


As promised earlier today, I am writing up a short little post to share with you one of my favourite bread recipes.  In an ideal world, I would be using wild yeast from my own sourdough starter and soaking my grain first… however with a busy little farm and 4 miniature farmers, sometimes that is just not a reality in our home. There have been seasons on the farm (sometimes lasting for years) when I have used traditional long rising bread methods and seasons where I simply don’t.  Either that means we are buying our bread at Costco or using this method which has only 3 ingredients and is done in around an hour.  This is still a 100% whole wheat recipe and you don’t even need a kitchen machine to make it, just a bowl and a strong wooden spoon.

(Some day I will make my recipes in a cute, printable format, but for now it is in plain text.)

100% Whole Wheat Batter Bread

(2 loaves)

In a large mixing bowl mix:

7 cups whole wheat flour (sometimes I grind my own flour from Organic Red Fife wheat, other times I use store bought Organic flour)

2 tsp sea salt

4 heaping tsp instant yeast


4 cups very warm water (not hot, but warmer than you use for traditional yeast)

Mix it with a wooden spoon until it is combined.  You may need to add a touch more water in order to stir it well.  It should be a very thick, sticky dough.  Don’t over mix it.

Grease two loaf pans and dump the batter evenly into each.  Wet your hands and smooth the tops of the loaves.  Add a handful of oatmeal, sesame seeds or something like that if you would like to stop your towel from getting dough on it. Drape a tea towel loosely over the pans or cover with plastic wrap.

Preheat your oven to 450°.  When your oven has preheated (about 20 minutes), your bread should have started to rise. If you need to let it rise a bit longer, go ahead, it should be about 1/2 inch or so below the edge of the pan.

Bake the bread for 20 minutes and then reduce the oven to 350° for 35 minutes.  Remove from pans and cool on a cooling rack.

That’s it!  We currently make this bread 3 or 4 times a week. The original recipe (I have made it even simpler) is from an amazing book called Forgotten Skills of Cooking: The Lost Art of Creating Delicious Home Produce, by Darina Allen.  It is truly a must-have book for homestead cooking and I go back to it over and over again.   Cheesemaking, sausage making, curing meat and canning, it’s all in there!


Pin on PinterestShare on FacebookTweet about this on TwitterEmail this to someone
Pin on PinterestShare on FacebookTweet about this on TwitterEmail this to someone

Written by Vanessa White


Read previous post:
Christmas is coming

Just a quick note from the farm:  Christmas is coming!  Finally, I think (and hope) we can take a bit...