Classic 100% Whole Wheat Bread
from https://www.kingarthurbaking.com/

"Who says whole wheat bread has to be dense, dry, and tasteless? This 100% whole wheat recipe features the delightfully nutty taste of wheat in a fine-grained, moist, faintly sweet loaf."

FMM: I made this bread, it rose very nicely and was very tasty due to the honey in the recipe. I would like to try brown sugar next time. Brian likes it a lot. It’s a nice soft bread, good for sandwiches (at least if you use 1 cup all purpose white flour for 1 of the whole wheat; I have not made if with all whole wheat) and toast with cinnamon sugar. The first time I made it I used 1 cup of all purpose white flour and added about 2 tablespoons of bran to the recipe. I used the 1 cup of water (otherwise the loaf is a bit big for an 8 1/2" x 4 1/2" loaf pan) and did not add all the whole wheat flour the recipe called for, probably to account for the bran I added. I used regular whole wheat flour, not white whole wheat flour. The second time I made it, I added 1/4 cup wheat bran and 1/4 cup wheat germ. I think 2 Tbsp. of wheat bran and wheat germ would be better than the 1/4 cups.

Interesting Idea from King Arthur Flour’s "Everyday Bread" recipe to cover the outside of the bread with bran: For one loaf, "Spread 1/4 cup wheat germ on a rimmed baking sheet in an even layer the length of the dough log. Wet a clean kitchen towel, then wring it out; it should still be pretty damp. Roll the shaped dough over the towel to moisten the loaf, then into the wheat germ, turning to coat. Place the dough seam-side down in the prepared pan." This would be an interesting twist on adding the bran to the dough itself.

Flaxseed Bread: To add flaxseed to bread, incorporate 1/4 to 1/2 cup of ground flax meal per loaf directly into the flour mixture, or soak whole seeds in water first to prevent them from absorbing moisture from the dough. Ground flaxseed (meal) is preferred for better digestion and nutrient absorption, adding a nutty flavor and boosting fiber. 

1 to 1 1/8 cups (227g to 255g) lukewarm water*
1/4 cup (50g) vegetable oil
1/4 cup (85g) honey, molasses, or maple syrup
[2 tablespoons wheat bran and/or wheat germ, optional]
[or 3 tablespoons flaxseed meal]
3 1/2 cups (397g) King Arthur White Whole Wheat Flour [I used 1 cup all purpose white flour and about 2 cups whole wheat flour, you will not need all the flour if add wheat bran, wheat germ or flaxseed meal]
2 1/2 teaspoons instant yeast, or 1 packet active dry yeast dissolved in 2 tablespoons of the water in the recipe
1/4 cup (28g) Baker's Special Dry Milk or nonfat dry milk
1 1/4 teaspoons (8g) salt
[egg wash, 1 tablespoon of mixed seeds (flax, poppy, sesame)
*Use the greater amount in winter or in a dry climate; the lesser amount in summer or a humid climate.

[First, mix your yeast with water and a teaspoon of the honey or sugar to proof it.]

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. [see next paragraph about adding the flour to make a soft dough]

In a large bowl or the bowl of your stand mixer, combine all of the ingredients, [Do not add all the flour at once. Add only enough to make a soft dough, expecially if you add wheat bran and/or wheat germ. I would add the bran and germ to the liquid ingredients first so it can soak up some of the water and soften, then add the flour.] and stir just until the dough starts to leave the sides of the bowl. Let it rest for 20 to 30 minutes; this gives the flour a chance to absorb some of the liquid, making the dough easier to knead.

[The dough should be quite soft. Resist the urge to keep adding flour to sticky dough; in the long run, you do yourself a favor by simply putting up with a certain amount of stickiness. Up to a certain point, the stickier/softer your dough, the higher it'll rise. How sticky is TOO sticky? If you shape the dough into a log and it slowly starts to flatten into a pancake, that's too sticky. It can relax a bit, like someone settling into a chair; but it shouldn't flatten out.
-- from the blog post on this bread]

If kneading by hand, transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it's smooth and supple. If kneading in a stand mixer, attach the dough hook and knead for 5 to 7 minutes at low speed, until the dough is soft and smooth. Adjust its consistency with additional flour or water, if necessary.

Transfer the dough to a lightly greased bowl, cover it, and let it rise until puffy though not necessarily doubled in bulk, 1 to 2 hours.

Gently deflate the dough, transfer it to a lightly oiled work surface, and shape it into an 8" log. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan and cover the pan loosely with lightly greased plastic wrap or a reusable cover.

Let the bread rise for 1 to 2 hours, or until the center has crowned about 1" above the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.

Uncover the bread, [brush with the egg wash and sprinkle on and pat down seeds so they stick] place it in the oven, and bake for 35 to 40 minutes, tenting it lightly with aluminum foil after 20 minutes to prevent over-browning. A digital thermometer inserted into the loaf's center should register at least 190°F.

Remove the bread from the oven and turn it out of the pan onto a rack to cool. For a soft, flavorful crust, rub the top of the warm bread with a stick of butter. Cool completely before slicing.

Store the bread, well wrapped, at room temperature for several days; freeze for longer storage.

Makes 1 loaf

Tips from our Bakers

*The liquid sweetener you choose makes a difference. Molasses produces the darkest loaf, one with old-fashioned flavor. Honey yields a lighter, milder loaf. Maple syrup makes a less-sweet loaf — unless you use real maple syrup, in which case it'll be similar to a loaf made with honey, albeit with a faint hint of maple.

*Want to prolong the shelf life of this bread? Try the tangzhong technique, an Asian method for increasing the softness and shelf life of yeast bread. Begin by measuring out the flour and water you’ll be using in the recipe. Now take 3 tablespoons of the measured flour and 1/2 cup of the water; put them in a saucepan set over medium-high heat. Cook the mixture, whisking constantly, until it forms a thick slurry; this will take about 1 1/2 to 2 1/2 minutes. Transfer the cooked mixture to a bowl, let it cool to lukewarm, then combine it with the remaining flour, the remaining water (+ 2 additional tablespoons), and the other dough ingredients. Proceed with the recipe as directed. Well-wrapped and stored at room temperature, your finished loaf should stay soft and fresh at room temperature for at least several days.
- from King Arthur Flour