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Whole Wheat Bread - Contest Winner

This recipe is a contest winner in the 1996 Oregon State Fair Bread Contest. These two beautiful loaves contain spring wheat berries and Oregon honey.


Pour into a large mixing bowl 5 cups warm milk and honey. Stir lightly. Sprinkle in yeast. Allow to stand while you grind the wheat berries.

When your flour is ready, your yeast will have worked into a nice sponge (about 4-5 minutes).

Add oil, salt and 4-5 cups of flour. Stir (or knead with machine on low speed) to mix. Continue to add flour (including the freshly ground flour) until dough forms a ball and can be hand kneaded (or until the dough cleans the bowl, in your bread mixer.) Knead for 10 minutes.

Divide dough in equal halves; shape loaves and place into well-greased bread pans. Cover with towel and let rise until doubled, about 25 minutes.

Preheat oven to 350 degrees F and bake for 30 minutes. Makes 2 loaves (16 slices each).

Whole Wheat Bread - Contest Winner


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Products Used in this Recipe

Grains Beans Seeds
Hard Red Wheat Berries

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Flours & Meals
Whole Wheat Flour

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Gluten Free
Active Dry Yeast

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Baking Aids
Sea Salt

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