The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

I'm Looking for an old recipe for 100% Whole Wheat Bread

Paul Salazar's picture
Paul Salazar

I'm Looking for an old recipe for 100% Whole Wheat Bread

Years ago I purchased a Marathon Uni-Mill and a Blakeslee mixer and started milling my own wheat and making wonderful bread.  With the purchase, I received a recipe sheet for 100% whole wheat bread that was fast and easy to make.  If my memory serves me, I recall  that after the dough was kneaded in the mixer, it was shaped into loaves and placed in the bread pans for a short, single rise before popping into the oven.  I still have the mill and mixer but have long ago lost the recipe.  All other recipes that I look at require lots of time and at least two separate rises.  Does anyone have the recipe that I'm refering to or something similar that is quick and easy to make.  Yes, the bread was relatively heavy, but it was so delicious and ready in no time. Please email me if you can be of help.


Papist's picture

If you get a reply, can you post it?

Paul Salazar's picture
Paul Salazar

Yes, I'd be glad to post it.

sharon.anders's picture

I've used these fast, one-rise recipes from the Fleischman's Yeast site (Canada) and they are generally fairly decent breads.  Here is the link to the whole wheat recipe.

chuk's picture


Elsewhere, here, like you and Jimmy Durante, I'm looking for the same "lost chord".

Best wishes with your search.

When I was a child long ago in New Brunswick, levain wasn't used. Bread was leavened with Fleishmann's "yeastcakes".

And the flour: Five Roses.

I caution that the "whole wheat" flour cited in the Fleishmann's recipe may be little like the flour you produce with your mill. Chances are (I bet) that Fleishmann's refers to a flour with germ and (probably) bran extracted.

Here's another (Five Roses) lead. My family had that recipe book. The cover graphic (last seen over 60 years ago) startled me.  <>


oldmanbread's picture

OK -- I have a reference on the recipe that you need - mentioned in the Bernard Clayton Jr. book,"The Complete Book of Bread", original text 1973 Pg 127 listed as "Batter Whole Wheat Bread" -  also listed on Pg 130 in the 1995 text.  Out of respect for copyright I will not copy the text of said recipe.  Suffice to say that the Fleischmans list of ingredients is different than that of Clayton -- After having used Clayton for nearly 40 years - and had perfect results - I trust the recipes and the assembly directions.   There is a new 30 year anniversary release of Clayton - I will issue this advice, if you can find an original copy of Clayton, get it, no matter how stained and worn it is, buy it and, keep it, you will be glad you did.

knitsteel's picture

After reading this thread, I got the 1973 version from Amazon and made this bread.  I really liked it.  It didn't rise as much as the kneaded loaves I've made.  I'm not sure if that's due to the recipe or my inexperience.  I enjoyed the texture and somewhat sweeter taste.

Trialer70's picture

Here's the recipe I got in 1975 from the dealer that I bought my Bosch mixer and my grain mill from; both items are still going strong and I'm still using this recipe.  It's still my favorite, especially with fresh-milled wheat flour.  It only takes one rise, in the bread pans, before baking.  Yes, it's heavy, but it's sure good.  I get four large loaves out of this.

2 Tablespoons dry yeast

1/2 cup warm water

5 cups hot tap water

2 Tablespoons salt

2/3 cup oil

2/3 cup honey

12 cups whole wheat flour

Combine 1/2 cup warm water and yeast and let stand for 10 minutes.  Meanwhile, combine 7 cups of whole wheat flour and the hot tap water and mix on low until blended.  Add the salt, oil and honey and continue to mix until well blended.  Add 1 cup of whole wheat flour to the mix and the yeast mixture and blend thoroughly.  Add 3-4 more cups of flour to the mixture gradually and then knead for 10 minutes on low.  Don't add more than 4 cups at this point or your bread will be too dry.  The key is to let your mixer knead for the full ten minutes.  Grease your bread pans thoroughly and oil hands, then divide dough into four equal parts.  Shape into loaves and place into pans.  You may oil tops of loaves at this point, cover with damp towel and let rise about 1/3 in bulk (about 35 minutes average).  I usually brush the tops before placing into oven with beaten egg/milk mixture and slash down the middle.  Bake in a preheated 350 degree oven for 45-50 minutes or until the loaves sound hollow when thumped (depends on your oven's heat--in some ovens I've gone as long as 55 minutes, so start checking at 45 minutes).  Let cool for 5-10 minutes in pans, then tip out and finish cooling on racks.  If at high altitude over 4,000 feet, then bake at 425 for 10 minutes and reduce to 350 for 38-40 minutes.