Mom’s Homemade Wheat Bread (Tips, Tricks, & Links)
Nothing compares to homemade bread, especially this soft, sweet, and perfectly tender whole wheat recipe my mom has been making for years. I love this recipe not only for its amazing flavor but also for its simplicity.
Other bread recipes I’ve tried take way too much time, but this one is quick, foolproof, and extremely hands-off. If you’ve already got my cookbook, this is for you! If not, grab your copy here.
Below, you’ll find helpful tips and links to my favorite tools that make it even easier. There are plenty of options out there, but to save you the time and hassle of trial and error, here’s what has worked best for us!
My bread machine ($)
Apply these settings to your machine: whole wheat, light color, 2 lb loaf.
My Mom’s bread machine ($$$)
Apply these settings to your machine: whole wheat. Or apply this custom setting: Knead- 25 minutes, Rise 1- 40 minutes, Rise 2- 20 minutes, Bake- 43 minutes. My mom has been using this machine for years and would definitely buy it again.
In the cookbook, I include a variation for those who prefer to grind their own flour—I love both versions! Here is the grain mill my mom and I have. Many of my friends use the kitchen aid attachment which is more affordable but takes a bit longer to grind.
While I mostly use pre-ground flour from the store for conveinnce, this is how to store wheat berries: store in a cool, dry place away from sunlight, such as a pantry or cupboard. Use an airtight container, like a glass jar or plastic container, to keep out moisture and pests. For bulk storage, use a food grade bucket. I purchase my wheat berries from a local amish store or Azure.
For best results, store yeast in the refrigerator and remove bread loaf from pan immediately after bake is completed.
You’ll find this recipe (and more like it!) in my original cookbook, Feeding the Nobles: Keep It Simple and Just Eat Real Food.
