Whole Wheat or Graham Bread

Whole wheat or graham bread is a heritage American yeast bread, the kind that filled the bread box in the era before sliced loaves. The hydration is generous: six cups of milk instead of the usual water gives the bread its tender, slightly sweet crumb that holds shape under butter or jam without crumbling.

The two-flour technique is what keeps this from being heavy. Six cups of whole wheat or graham flour bring the nutty, deep flavor and full fiber, but enough sifted white flour gets added at the end to make the dough kneadable. Pure whole wheat dough often turns dense and dry; the white flour pulls the loaf back toward a balanced texture without losing the wheat character.

A hot 425F (220C) oven is the move that produces the strong oven spring and substantial crust. Lower temperatures yield pale, uninspiring loaves.

Pro Tips

• Warm the milk to lukewarm only. Anything above body temperature kills the yeast.
• Knead until the dough passes the windowpane test: a small piece stretches thin without tearing.
• Use bread flour rather than all-purpose for the white addition. Higher protein gives more rise.
• Cool on a rack so the bottom doesn’t sweat. Loaves cooled in the pan get soggy bottoms.

Variations

• Stir in ½ cup of rolled oats and a tablespoon of honey for an oatmeal-honey loaf.
• Add ¼ cup of toasted sunflower seeds or sesame seeds for crunch.
• Brush tops with melted butter immediately after baking for a softer, glossier crust.