100 Percent Whole-Wheat Bread

100 percent whole-wheat bread is a different animal from the half-and-half whole wheat loaves most home bakers default to. With no white flour to lean on, the dough leans entirely on the wheat for structure, which means the kneading step actually matters. The dry milk powder and one whole egg work as conditioners. They tenderize the crumb and keep the loaf from going dense and brick-like, which is the classic 100% whole wheat failure mode.

Let the yeast bloom until properly foamy in the warm sugar water before it goes near the flour. If it doesn’t froth in five minutes the yeast is dead and the loaf will stall.

Knead until the dough is supple and slightly tacky, not sticky. Whole wheat absorbs water more slowly than white flour, so resist adding too much extra flour right away. The double rise builds the open structure, and the final dusted slash on top gives the loaf room to spring without splitting unevenly.

Pro Tips

• Tap the bottom of the loaf when it comes out. A hollow knock means it’s done. A dull thud means another five minutes.
• Resting the dough in a sealed plastic bag traps moisture and speeds the first rise.
• Use fresh whole wheat flour. Whole grain flour goes rancid faster than white because the germ contains oil. Store it in the freezer.
• Let the loaf cool fully on a rack before slicing. Cutting hot bread gives you a gummy crumb every time.

Variations

• Stir in ½ cup rolled oats or sunflower seeds with the flour for extra texture.
• Swap brown sugar for honey or molasses for a deeper, malty sweetness.
• Brush the top with melted butter the moment it leaves the oven for a softer crust.