Make 6 Loaves of Whole Wheat Bread in ONE hour Recipe!

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Questions & Reviews

1. Kristin says:

   What is the capacity of the Bosch mixer you are using? I may try this with my stand mixer (even though it is a different brand), but wondered how large of a mixer I would need. Thanks!
2. Cyd says:

   The bowl is a 6.5 quart bowl and holds 15 pounds of dough.
3. Amanda says:

   Hello! Excited to try this bread out. What size of bread pan did you use? 9×5 it looks like..
4. Jacquie says:

   I absolutely love big recipes like this! My only problem is only having two bread pans. I’m going to try this soon… 😉 but I’m going to use my new kitchen aid!! My hubby loves wheat bread so I’m excited to try it!
5. Liz says:

   My husband and I both love seed-filled whole grain breads. Does this recipe work with this? If so, when do you recommend adding the grains? Do you have any ideas of grains to use?
6. Sandra says:

   This looks great, but what is SAF yeast? Is it different from Quick Rise Yeast? Thanks
7. Cyd says:

   SAF is just a brand of yeast. It is a quick rise.
8. Cyd says:

   This should work fine with grain breads. Just add the grains along with the flour.
9. Cyd says:

   Yes. 9×5…just the regular full size loaf pan.
10. kristi says:

    Has anyone successfully used their KitchenAid Artisan mixer? I believe it holds a 5qt bowl.
    Wondering if it can handle this recipe or if I should cut it in half =o)

    Looks fantastic!
11. Brenda says:

    Ok. I’ve tried this twice now and I must be doing something wrong. First time I used regular all purpose flour, halved the recipe as my Cuisinart only handles 9 -10 cups of flour before grinding out. I divided the dough in 3 and got very small loaves after letting rise for 45 minutes. They were maybe 4inches tall, didn’t clear the pans. Second time I used whole wheat flour, again only half recipe, and divided the dough in two, let rise 1 full hour. They took an extra 15 minutes to bake and barely cleared the pans. My pans are 9 x 5, pretty standard and I bought new yeast and measured the water temperature to be sure it wasn’t too hot. The texture and flavour is great, but still small loaves. Any suggestions?
12. Cyd says:

    Saf yeast works best. I know that really makes a difference. Also using the dough enhancer from Bosch helps.
    I know that this recipe doesn’t convert over to all-purpose- you would have to adjust it. Other than that, we have no idea!! We don’t know where you live.
    Could be a humidity/altitude thing? Sorry we are not more help.
13. Connie Cable says:

    I too have a Bosch,but mine is the baby or 400 series. I lusted after this machine for a year, because they pulled all of them out of the US. Finally came back on the market. I will have to play around with this, since my machine is small. Believe me ,the mixers are worth every penny. If you check around on the net, there are several graineries that sell them. Sometimes they go on sale.
14. Janis says:

    Just wondering if there’s a new product out there that I’m not aware of. (which is 100% possible) Are you sure it’s soft white and not hard white wheat you are grinding. My dad was a wheat farmer and we couldn’t use the soft white wheat for flour. But the time hard white was grown in the U.S. (about 1990) he was too old to farm anymore.

    How much flour can you grind at a time, and how many cups of wheat do you use for one batch of flour? If you grind more than that how do you store it to keep it fresh?

    Thanks.
15. Ailynn says:

    I added 2 tablespoons of vital wheat gluten for extra rise and it was perfect. I have the Kitchen Aid pro 6 quart but halved the recipe. I might try grinding flour in my vitamix next time I make this!
16. Monna says:

    Your recipes are great. Haven’t found one that wasn’t delicious. I love your bread recipe. I’ve been making my own bread for years, and have a new Bosch (had an old one for 30 years, but it died last spring) and a Nutrimill. It all makes the best bread. I had been using a Kitchen Aid until I got the Bosch. It did all right, but I could only do 2 loaves at a time and it was so loud. I can actually carry on a conversation while mixing the bread with the Bosch. Keep up the good work.
17. Laura says:

    Brenda, your water may still be too hot. You can make bread with cold water and it will just take longer to rise. But if you make it with water that is too hot, it will kill the yeast. I suggest making your water feel only warm to the touch (not hotter than 90 degrees F). Just stick your finger in it to see how hot it feels. The other thing that keeps bread from rising well is if there’s not enough surface tension on the loaf. Make sure you pull the dough from top to bottom several times as you shape the loaves so that the outside of the dough has plenty of surface tension. Hope that helps!
18. Laura says:

    Janis, I was going to comment the same thing. Soft white wheat doesn’t have enough gluten in it to make bread. It is great for cookies and pancakes and such, but if you want to use it to make bread, you will have to add a lot of extra wheat gluten or it won’t rise. Hard white wheat works great for bread though – just has a little milder flavor than hard red wheat.
19. Jessie says:

    How fine do you grind you wheat for this bread? I never know how fine to go with the nutrimill.
20. Cyd says:

    Ours was very fine!
21. Anna says:

    Even though I don’t have to, I let my yeast proof (let it sit in the warm water till it gets foamy) and add my honey and oil. Then I always know it’s going to work off the bat. Also, if you put salt on your yeast it will kill it, so I put in my flour and then the salt on top. All purpose flour does work different in bread than whole wheat flour. It always seems like I need more all purpose flour than what it calls for in whole wheat. If you want to do white flour, try bread flour (it’s higher in protein). In my experience, freshly ground whole wheat flour works better than even store-bought whole wheat flour (plus you have more nutrients b/c the vitamins degrade over time). I have lived in both humid and dry climates and my recipe works just fine in both.

    I also do my own dough enhancer: 1. Use the same amount of white vinegar as yeast. 2. ~1/2 Tbsp vital wheat gluten (makes your bread nice and chewy) in the bottom of each cup of flour. 3. 1/8-1/4 cup potato flakes (not pearls) per loaf of bread.
22. JamieLynn says:

    If you are using a Kitchen Aid mixer instead of a Bosch, you can only make half this recipe successfully. I often make these into smaller loaves to give away and I also use the dough for hamburger buns. I even use it for cinnamon rolls! I use molasses and honey. My recipe is more like Lyndysue’s version posted here in the comment section. One reason this bread is ready in an hour is that your bread raises so quickly when you use freshly ground wheat. The grinding process creates warm wheat. If your bread isn’t stable (rises then falls easily before baking) then your flour probably doesn’t have enough gluten content. Try adding a few tablespoons of gluten flour or do-pep. I have also read that a crushed vitamin C tablet or lecithin (comes in liquid and powder) will also help stabilize your 100% whole wheat dough.
    I have had my Bosch since 1989 and would not attempt a large batch of bread without it. I love how you just add flour until the sides start to look clean and it uses so much less flour than kneading by hand. People are shocked that my 100% whole wheat bread is light and fluffy and not a door stop.
    Oh, and I am using 40+ year old wheat right now from my inlaws old food storage and it is working and tasting great!
23. cyndi says:

    I really want to make this bread, but I want to make it the right way and I CANNOT find saf yeast anywhere!! And I’m not even sure which kind to order since there are different varieties. Is there another kind that works the same or a specific saf yeast to look for?
24. Crystal says:

    Quick rise yeast is equivalent to SAF, I believe. It just means you don’t have to dissolve/proof the yeast before it will work.
25. Cyd says:

    We often use Fleischmanns’s yeast too.
26. Kristy says:

    If you cover your dough with a clean towel it will rise better. If you want it to rise faster then put a cookie sheet on also. Just don’t forget about them or your dough will stick to the towel and start rising the cookie sheet.
27. Susan says:

    How does this bread freeze and how do you store it to freeze it?
28. Cyd says:

    This bread freezes well. Be sure to buy freezer storage bags.
29. Nicole says:

    Is it the freshly ground wheat that allows you to eliminate the first rise (the one in the bowl) in every bread recipe I’ve ever seen?? Other than the Bosch mixer, I see no other difference, so I’m confused…
30. Patti says:

    I made this recipe today. I have a Blendtec Mix n Blend II and used 12 cups of freshly ground whole wheat flour and 3 cups of AP flour (because I didn’t grind quite enough wheat and didn’t want to make more just then). I just cut into one of the loaves and I am in homemade bread bliss! Thanks for my new go-to wheat bread recipe! It is so tender and delicious without having to fuss with dough enhancer or vital wheat gluten. Excuse me now while I go cut myself another slice!
31. Elaine says:

    I recently purchased a Bosch Bread Mixer and have tried the recipe Bosch posted online and on the Youtube demonstration. I do not like a sweet whole wheat bread.
    My question is: do you always need to add a sweetner when making bread? I’m looking for a recipe that does not have a sweetner in it. Can you help me? Thank you for any information you can give.
32. Cass says:

    I agree that the old Bosch mixers were the best. However, I’m not so sure that is the case now. I’ve just had a horrible experience and I’m broken-hearted over it. I recently bought a new Bosch and it lasted a little more than a month (just past the return date from Amazon). After three uses, I started hearing ‘crickle’ noises, but I discounted it as the machine working hard. Two more uses and the noise turned to grinding/grating and a heavy smell of ‘hot electricity’ emitting from the motor- (I use the recipe from this site, so I’m not over loading the machine). Bosch says for me to send the machine back (on my dime) and they will repair or replace it. I went online today and googled this problem. It seems that others have also experienced this. In the meantime, I am stuck with paying a very expensive freight fee for a $400 machine that I have used 5 times. I will return to making bread by hand until I get it back, whenever that may be. I am so disappointed that I could cry. I’ve wanted a Bosch for 20 years and now that I finally got one, it’s a dud.
33. Valerie says:

    Check to see if there is a local grain store that sells Bosch mixers. They may be able to repair it on site.
34. Molly says:

    We just traded our Kitchen Aid in for a Bosch – haven’t even opened the box yet, but we’re excited! We always wanted a Kitchen Aid, and once we got it, we were seriously unimpressed. It didn’t mix any ingredients on the sides or bottom, and after 6 years we found we were basically avoiding using it. So we got rid of it (and a few other things to help balance out the cost) and bought the Bosch – especially now that Costco is selling them! It’s pricey and better last us a long time, but we’re excited about it.
35. Molly says:

    I worry about that too – my husband grew up with a Bosch in his house and raves about them, and as we were buying it we had an older lady stop and tell us how she got one for a wedding present and 50 years later (or however long) it was still working great But sadly nothing seems to be as good of quality as it used to. My parents got a cheap blender when they got married and it lasted them like 15 years – the semi expensive one my husband and I bought when we got married lasted us not quite 6 years. I’m glad we bought ours from Costco, just in case
36. Shari says:

    You can also use Olive Oil I’ve used it twice and it works amazing!
37. sandy says:

    Does anyone have an idea of the cost per loaf for this?
38. Sue Brown says:

    This is great, thanks..
    Could I bake 2 of these loaves and freeze 4 of them?
    If not, do you have a freezer bread recipe?
39. Cyd says:

    We always cook all 6 loaves and then freeze them individually in freezer bags and thaw them as needed.
40. Melinda says:

    You have to have at least a small amount of sweetener for the yeast to feed off of. 1 Tbsp of sweetener should do it, but won’t really be enough to make it taste sweet. Yeast needs a warm, wet, sugary environment to grow.
41. Melissa says:

    Do you have a favorite brand of whole wheat flower?
42. Kelli Bullock says:

    I was wondering if you had ever frozen this dough? I used to make bread all the time. I made two batches, broke them into three portions. Cooked 1 and froze two. Anyway in a move I lost my bread recipe and I haven’t made it since, but this recipe has tempted me to try again because homemade bread is really delicious.
43. Cyd says:

    We have used everything from Kroger brand to King Arthur. They seem to all work the same.
44. Cyd says:

    We bake all of the loaves and then put them into gallon sized freezer bags. Just thaw and eat whenever we need them.
45. Saad says:

    Can you please provide more info? When do you store it? I mean, after the first or second rise, or before halving? When is the best time in the process to freeze it?
46. wendy says:

    I followed the recipe but only got 5 loaves. They took longer to rise than yours and when I put them in the oven they looked great. But during the baking time they fell. Why does this happen? It is so frustrating and a waste.
47. Robyn Windsor says:

    Comments on the bottom of the recipe says that it can be used for rolls and other recipes. How do I know how long to bake if I use for the other?
48. Camille says:

    Hi Robyn! When we make rolls, I usually cook them for about 16-21 minutes. Just watch for when they start to turn golden and that’s when you know they are about done. 🙂
49. Marsha says:

    I can’t wait to try this in my new Bosch mixer which I just bought for making larger quantities of bread at a time. For years I have been making a honey oatmeal whole wheat bread (in an old breadmaker) that incorporates about a 1/3 cup of oats that I first allow to sit in very hot water for about 20 min before adding the rest of the ingredients. I also use about half olive oil and half butter (which is also added into the hot water at the beginning to allow it to melt). But what I love about your recipe is how it makes so many loaves at once and also how it seems to eliminate the need for 2 rises. Any suggestions on how to add some oats to your recipe and swap some butter in place of the oil?
50. Dorothy says:

    I’ve used the Kitchenaid Artisan mixer and it worked beautifully. I used the mill attachment to grind the wheat. The bread was delicious and I’m definitely using this recipe again.
51. Alicia says:

    How many pounds of wheat do you use to get 14-18 cups of whole wheat flour?
52. Cyd says:

    1 pound of wheat equals about 3 cups of wheat flour. So you will need 5-6 pounds.
53. Alicia West says:

    Thank you so much!
54. Marianne Kenney says:

    Hmmm, I have a Hobart 20 qt. mixer. Wonder how well recipe would double?
55. Robyn Windsor says:

    Do you have a post on how to use this dough for other things such as cinnamon rolls, monkey bread? I know the recipe states you can but I’m not sure how.
56. Cyd says:

    You should be able to use almost any recipe and just pick up on the steps after the dough is made. Here is our homemade Cinnamon rolls and you could begin at the step on rolling out the dough.
    https://www.sixsistersstuff.com/recipe/the-best-homemade-cinnamon-rolls/
57. Sharla van Neck says:

    I made this recipe today and forgot the salt! The recipe calls for salt in the ingredients but fails to mention where to add it in the directions. I thought it tasted funny then read the recipe again. DON’T FORGET THE SALT!!!
58. Cyd says:

    In step 4 in the directions it tells you to add the salt. Also in the step by step instructions it tells you to add the salt with the 7-8 cups of flour. Hope this helps.
59. Elizabeth Lamb says:

    Do you know the nutrition stats for this recipe?
60. Camille says:

    I actually freeze this after baking each loaf – it freezes perfectly! Then I just pull out a loaf as we need it.
61. Jill says:

    Do you ever use spelt instead of wheat? How would it be different?
62. Marianne Kenney says:

    What about a recipe for making this many of white bread made with bread flour ot white wheat flour? The men in my house like wheat bread but I love white bread.
63. Cyd says:

    This recipe is written for wheat bread. If you use white flour the texture may be a little different. We often do half white and half wheat and it works great.
64. Sheryl says:

    Do you set your oven for convection? I’m having a problem with the 3 loaves on the bottom getting too well done on the bottom. I’ve tried raising the rack, and tried lowering the oven heat. Any suggestions?
65. Cyd says:

    This website on converting convection times and temp should help alot. https://home.howstuffworks.com/calculating-convection-oven-cooking-times1.htm
66. Justin Mendenhall says:

    I have watched your YouTube video several times and I am a little confused because your printed recipe calls for 2 Tablespoons dough enhancer*
    2 Tablespoons gluten*
    But your YouTube video does not show or mention these two ingredients.
67. Momma Cyd says:

    While this recipe can be made without the dough enhancer and gluten, we highly recommend using them for the best results. The dough enhancer will improve the taste, texture and crust of the bread. The gluten allows the bread to rise, giving you perfect loaves.
68. Justin Mendenhall says:

    I have a question about this recipe that you have posted on YouTube. I noticed in the recipe you have two ingredients mentioned which are 2 Tablespoons dough enhancer*
    2 Tablespoons gluten*, but then you don’t use them in your video?