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 Bread made using only whole wheat flour doesn't rise well, resulting in a heavy, dense bread. Gluten is the stretchy fiber in bread that holds all those tiny pockets of gas the yeast make, and hence allows the rising. Adding gluten or adding white flour achieve the same goal, that goal being a loaf of bread your family will eat.  You can make bread using only wheat flour, but it is best if you adjust your tastes to whole wheat gradually. Start with half white, and over time make it more wheat and less white. You can find recipes that use only whole wheat flour; keep looking.

I was just on the internet seaching for a good recipe for wheat bread.  Any references?

I have a really good whole wheat recipe but it is sourdough.  If you want it I will be happy to share it with you.  Just let me know

Sandy

Sandy, I would love it if you took the time to post the recipe here.

Sincerely, Cate

I sell this one at the farmers market all the time and everyone loves it especially my one customer who is a mountain biker and uses it like a complete food on his biking trips.  My starter is different than most so I will include it too.

SOURDOUGH SANDY'S STARTER

2 c flour, 3 c water mixed well in a gallon ziplock bag.  Add enough organic unwashed (with the powder still on them as this is a natural yeast and it is best if you have grapes grown in your yard or someone you know) to be covered in the flour mixture but not to fill the bag.  Let sit three days watching and releasing the gas as necessary.  Fourth day, gently remove and throw away grapes and put your starter into your crock and there you go.  This starter has a very mild flavor that is all it's own.

SOURDOUGH SANDY'S HONEY WHOLE WHEAT BREAD

1 c milk                               1 c local honey                                   1/3 c oil

1 1/2 t salt                           1 1/2 t yeast or 1 pkg                         2 T warm water

1 1/2 c starter at room temp.                                                          5 c whole wheat flour I use only stone ground

Scald milk, stir in oil, honey & salt.  Let cool to warm temp.  Dissolve yeast in 2 T warm water and let stand 10 min. then add to warm milk mixture.  Stir in sourdough starter and let stand for 30 to 45 min. until a nice sponge has formed.  Stir well.  Add slowly flour and mix thoroughly,  roll onto a well floured board and knead the dough for 10 to 15 min. or until elastic.  Place dough in a greased bowl and flip to cover both sides with oil.  Cover with plastic wrap and then a towel and place in a warm place out of drafts until double about 2 hours depending on temperature and humidity.  Punch down recover and let rise again.  Punch down let rest 10 min., shape into rolls loaves or whatever and bake at 350 until golden brown about 20 - 25 min for rolls and 35 - 45 min for loaves depending upon humidity and outside temp. that day.  My Mom is a diabetic and the honey is better than sugar because it has a lower something or other index or so the specialist said.  I have a lot of diabetic customers for that same reason that buy this bread.  It seems to not raise their sugar levels as much as the recipe with the sugar in it but the recipe with the sugar is; leave the honey out and add 1/3 c sugar and that is it.  The honey makes a much better tasting bread though.  However it is heavy and doesn't rise well just like all other whole wheat breads but nobody seems to mind.

Lots of luck,  Sandy

Hi Erin,

In addition to Rhiamom's information (which reflects my understanding as well), you may wish to look for a newish variety of whole wheat flour called (by some processors) "white whole wheat."  I believe it is a different variety of wheat -- a little finer and lighter tasting.  I use King Arthur brand.  I have modified one of their recipes to make a wheat bread that uses only the white whole wheat flour.  The recipe makes one loaf, which lasts us all week (there are only two of us at home now.)  I would be happy to share it with you -- just ask. 

erin, me too! i adore bread. ok most recipes use part white flour for better texture and less intense flavor. the vital what gluten is recommended bc the bran in whole wheat flour acts like little razor blades cutting through the gluten resulting in a very dense texture.

i have developed one, just one, fantastic, healthful whole wheat bread recipe that has walnut oil and walnuts but you can leave out both. it is on my blog www.realbakingwithrose.com.  put whole wheat bread in the search box and you'll go right to it. let me know how you like it!

one more word of advice: when you buy whole wheat flour, either use it within the expiration date on the bag or store it in the freezer. the germ in the wheat flour contains oils that will become rancid. for this reason many people think whole wheat flour is bitter but it won't be if stored properly!

I found a recipe on another site that made a beautiful loaf of bread but even toasted with butter it was way to dry.  Tried the recipe from Robin Hood Flours site and it came out very good.  I will try your recipe next time.