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    Hearty Whole Wheat Bread
  • A simple take on a household staple!
1 Loaf


  • 1 1/2 Cups Water Lukewarm (100-115F)
  • 3/8 Teaspoon Dry Yeast
  • 3 3/4-4 Cups Isis Biodynamic® Whole Wheat Flour
  • 1 1/4 Tsp Sea Salt
  • 1 Tbsp Organic Oil


  1. Proof yeast in half a cup of the water, with about one teaspoon of flour, let it sit, covered, until it becomes bubbly & active
  2. Combine the rest of the water with the yeast/water in a large bowl, and gradually add about half of the flour
  3. Stir the mixture about 100 times in the same direction or until it is well-mixed and strands are beginning to form
  4. Stir in the salt and oil
  5. Add the remaining flour half a cup at a time, stirring well, until it is too stiff to stir with a spoon
  6. Turn out onto a lightly floured board and knead for about 20 minutes, adding flour as necessary to keep the dough from sticking to the board
  7. The dough should be springy and nice to work with
  8. When it has been sufficiently kneaded, cover it with a damp cloth for about 10 minutes and wash and grease the bowl lightly
  9. After it has rested, knead the dough a few more times (it should start feeling mold-able by this time) and place it in the bowl, covered with the damp cloth and maybe a plate
  10. Let the dough rise until it springs back when you stick your finger into it, and it is about twice the size as it was before. (This should take about 2 hours; longer or shorter depending on the room temperature - a longer (cooler) rise allows the flavor to develop more
  11. Deflate the dough by punching or kneading it a few times, and let it rise again. This time should take about half the time as before
  12. When the dough has risen twice, deflate it again and cover it with the damp cloth again for about 10 minutes (to let the gluten relax, it will be easier to manage if you do this) then divide into buns, loaves, etc
  13. Let the shaped dough rise on a baking sheet or in a loaf pan for about an hour
  14. Slash the top of the bread so that it doesn't break open in the oven
  15. Bake at 400º for 20 minutes, and then turn the oven down to 350º and bake 20-30 minutes longer, until the loaf is a lovely brown and sounds hollow when you thump it on the bottom (Buns and smaller loaves take a shorter time)
  16. Enjoy your masterpiece!

Recipe notes

Expert Tip:  Try adding a natural sweetener to the recipe! Biodynamic® or Organic honey is a great option!  This will subtly enhance and compliment the natural flavors of our flour.

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