Homemade Whole Grain Bread Recipe

I had a request for the recipe for this bread, so here you have it!


Homemade Whole Grain Bread

vegetarian, soy-free, peanut-free, tree nut-free, seed-free, shellfish-oil, fish-free, nightshade-free, bean & legume-free


  • 2 cups water
  • 1/3 cup cracked wheat or cracked rye (I used a mixture of the two)
  • 2 Tbsp canola oil
  • 2 Tbsp molasses
  • 1 package active dry yeast
  • 1 cup rolled oats
  • 1/4 cup nonfat dry milk powder
  • 1/4 cup toasted wheat germ
  • 1 tsp salt
  • 1 1/2 cups whole wheat flour
  • 1 3/4 – 2 cups all-purpose flour
  • 1 Tbsp rolled oats

1. In small saucepan, boil the water. Add cracked wheat and reduce the heat. Cover and allow to simmer for 5 minutes. Transfer it to a large bowl and stir in molasses and oil. Cool to lukewarm temperature. Whisk in yeast until nearly dissolved with a few lumps of yeast remaining. Add 1 cup oats, milk powder, wheat germ, and salt.

2. Using a wooden spoon, stir in whole wheat flour. Stir in as much all-purpose flour as you can. Turn dough onto lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes). Shape into a ball. Place dough in lightly oiled bowl, turning to grease all surfaces. Cover and let rise in a warm place until dough doubles in size (about 1 hour).

3. Punch down the dough and turn it out onto a lightly floured surface. Cover and let rest for 10 minutes. Meanwhile, grease a baking sheet. Shape the dough into an 8-inch round loaf. Place on baking sheet, cover, and let rise in a warm place until it doubles in size (30-40 minutes).

4. Preheat the oven to 375 degrees. Make 3 diagonal slashes across the top of the loaf. Brush with water and sprinkle with 1 Tbsp oats. Bake for 30-35 minutes or until bread sounds hollow when lightly tapped. Remove and cook on wire rack.

Enjoy! Good luck baking everyone!


  1. Mmm I love homemade bread! That loaf looks lovely!

Submit a Comment

Your email address will not be published. Required fields are marked *