There are a few notes at the end of the recipe. If you want any flavor ideas, you're also welcome to browse our bakery, or take inspiration from our more than 15 varieties of sandwich bread. It'll take a bit of practice, but you get to eat your practice, which is nice. Have fun, and happy baking!

Whole White Wheat Bread Recipe

Yield: 4-5 loaves

Ingredients:

• 10 cups freshly ground Bread Brothers hard white wheat flour

• 2-4 cups unbleached white bread flour 

• ½ cup sugar 

• ½ cup oil 

• 2 ½ Tbsp. salt 

• 5 cups hot water 

• 3 Tbsp. instant yeast 

• ½ cup powdered milk 

• 3 eggs 

• 2 Tbsp. lemon juice 

• 1 Tbsp. white vinegar 

Directions:

Combine all wet ingredients and mix for 3 minutes. Add in all 10 cups of hard white wheat flour and mix for 7 minutes. Slowly add the remaining 2-4 cups of bread flour until the dough begins to clean the side of the mixing bowl. Be careful not to add too much flour; the dough should be moist.

Remove your dough hook and cover the bowl. Let the dough rise until it doubles in size, then punch it down and let it rise a second time.

Place the dough on an oiled surface and divide it into 4-5 pieces. Form into loaves and place in greased bread pans. Cover and let rise.

Bake at 350° for 30 minutes.

Recipe notes:

You may not be used to seeing “white” and “wheat” describing the same bread. In this case, “white wheat” refers to the variety of wheat used, the other most common variety being red wheat. “Whole” refers to the fact that the recipe predominantly uses whole wheat flour, which in this case is whole, white wheat, flour.

We chose a recipe with a fairly long ingredient list. This gives you plenty of options for substitutions and experimentation. A recipe with only 4 or 5 ingredients might be simpler, but it's also a little harder to find wiggle room to play with the recipe.

Also note that the ingredient list only contains natural, real ingredients that you can understand. We encourage you to always cook and bake with healthy ingredients and avoid artificial ingredients and preservatives whenever possible.