MethodCook it step by step
- 1
Combine warm water, oil, salt, honey and yeast. Add 3 cups of flour. Mix until smooth and all lumps are gone. Add gluten.
- 2
Slowly add enough flour to make a smooth and elastic dough. Knead for 10-15 minutes. Shape into a ball and place in a lightly greased bowl to rise for about 1 hour.
- 3
Punch down and shape into 3 loaves. Let rise until double and bake at 350°F for 30-35 minutes.
- 4
Note: Make sure the dough is quite soft because the flour will continue to soak up liquids throughout the process.
- 5
Adding gluten makes a lighter, more airy loaf.
From the Mill KitchenA Few Notes Before You Bake
Whole Wheat Bread benefits from the same care most stone-ground bakes need: a little attention to hydration, rest time, and ingredient choice. Keeping that guidance close to the method makes the first bake easier and the second one even better.
Bake to the rhythm of fresh-milled flour
Stone-ground flour often hydrates a little differently than highly standardized flour, so the dough or batter may need a short rest before you decide it is too wet or too dry. Give the grain a moment to absorb liquid before making big adjustments.
That matters most for breads, biscuits, tortillas, and pizza dough because structure is built over time. Gentle mixing, a proper rest, and watching texture cues usually give a better result than forcing the recipe to behave exactly like a fast commercial formula.
Why Homestead Whole Red Wheat Flour is the right match
Homestead Whole Red Wheat Flour gives this recipe the flavor anchor it needs. The goal is not just to finish the bake, but to keep enough grain character in the final result that the flour, cornmeal, oats, or grits still taste present after butter, sugar, cheese, fruit, or savory toppings join in.
When a recipe points to a specific Homestead ingredient, it gives you an easier way to repeat the result. You can restock the same grain, compare a few nearby options, and choose the one that best fits the next batch.
Make the next batch even better
Once you make a recipe like this successfully, the next question is usually storage and repeatability. Let the finished bake cool before wrapping, and store any extra grain products in a cool pantry or freezer so the second round still tastes fresh.
The related links below make it easy to restock the same ingredient, compare a few neighboring grains, or pick the next recipe to try without losing your place.
