Whole Wheat Bread


Oma’s Whole Wheat Bread

Oma (aka Nathan’s mom) is one of the most accomplished cooks I know, and her breads showed me what real homemade bread is supposed to be.  Not too dense, not too light, cuts perfectly, rises wonderfully….amazing stuff.  She makes bread every week and has all her life so I suppose she should know how by now!  Here is her recipe for whole wheat bread, please note that she gets her whole wheat flour from wheat that she grinds at home.  You might need to add some dough helpers to get store-bought flour to taste and act the same.

(yields 4 large loaves)


  • 5 c. warm water
  • 3 t. salt
  • 1/2 c. canola oil
  • ~1/2 c. liquid honey
  • 3/4 c. ground flax
  • sunflower seeds (optional)
  • 1/3 c. wheat germ
  • 7 c. white flour
  • 7 c. brown flour (whole wheat)
  • 2 T. (rounded) instant yeast


Mix all ingredients except flour together, by hand or in a big mixer with the dough hook attachment.

Add 4 c. white flour and 3 c. whole wheat and beat.  Add the yeast and mix well to dissolve.  Add another 7 c. of flour (reverse the proportions or add all 7 of white) , more or less depending on humidity, until dough forms a ball.

Make loaves and allow to rise slightly over the pan.

Bake at 375 F until bottom is nicely browned.

(note:  if you don’t use instant yeast, but have regular, you will need to allow the dough to rise twice, beating down once, before baking)

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