Whole Wheat (Milk) Bread

By DK on Jun 23, 2009
Whole Wheat Milk Bread
Indians are not big on eating bread - at least the ones I know of. Having toast in the morning was (note the "was") not a regular affair. My mother had this sandwich maker which she got from some exhibition in Delhi but which she rarely used. I dunno if she still has it, but I was its fan. Many a times when my mother was busy and I had to prepare my own lunch, I used to take the maker, place two slices at both ends, dump (..and I literally mean it) with whatever I could get my hands on and make sandwich with it. I used to feel pretty proud of it too - although my dad till date teases me with the "supposed fillings" i used to have inside them and very 'graciously' stayed away from them!
Whole Wheat Milk Bread
Anyways, on the rare cases when we did buy bread - my mother to keep it healthy used to avoid the white bread and go for 'Brown bread'. It was called that and it was whole wheat bread. If you eat that, you will realize why most people avoid wheat breads. It was bad! A complete 'blech'. I used to accuse my mom of depriving me of my happiness of eating breads by buying these and she used to patiently explain that 'unfortunately healthy dishes are sometimes bad- you have to put up with them!". But then Baking is not common in India - so making your own bread (a brown bread at that!) cannot be thought of. All these thoughts brimming on my mind on this Father's day, I ended up making sandwiches - but with fillings my father wouldn't be able to stay away from :) I made them with these Whole Wheat Bread (or should I say "Brown Bread") in remembrance of my mom's healthy cause. Hope this post reminds them of all those memories just the way it did for me. Now to the recipe. If you are not fan of whole wheat bread because they are dense and heavy then you should try this one. Its spongy, light and delicious. I got this recipe from this Master Baker I ever knew.
Basic Information
Prep Time: 2 to 4 hours
Cook Time: 30 min to 1 hour
Yield: Makes two 9X5 inch loaves
  • 2 cups lukewarm whole milk
  • 1/4 cup honey
  • 2 tsp active dry yeast
  • 1/2 cup warm water
  • 6 cups stone ground whole wheat flour
  • 2-1/2 tsp salt
  • 1/2 cup water
  • 2 tbsp butter, unsalted
Mix honey and milk together. Dissolve the yeast in the warm water. Take a large bowl and mix flour and salt together.
Whole wheat Milk Bread
Make a well in the flour and pour the milk and yeast mixture into it.
Whole wheat Milk Bread
Mix to make a stiff dough.
Whole wheat Milk Bread
Knead vigorously without adding any flour until the dough becomes soft and elastic. Use the second 1/2 of water for this. Dont add more water until really necessary. Now knead in butter bits until well incorporated.
Whole wheat Milk Bread
Mostly by this time your hands would be screaming to come out of your shoulder sockets - so catch your breath and relax for 2 minutes. Form the dough into a ball and place in a clean bowl.
Whole wheat Milk Bread
Cover with a plastic wrap and let it rise. Takes about 2 hours. Update : When I say rise, I dint mean that it would rise like how all-purpose flour with yeast does normally. It will puff up little. Try to make an indentation to the dough with your wet finger 1/2 inch deep. If the dough sighs or does not spring back then it is ready. I am used to working with wheat flour, hence failed to mention this piece of information.
Whole wheat Milk Bread
Now knead it for few more minutes and let it rise again. Take just half the time than the previous.Now divide the dough into 2 and shape them into loaves/or any shapes you like. I made one and seeing me shape the bread,
Whole wheat Milk Bread
the interest of my better half got piqued and so he shaped the other one.
Whole wheat Milk Bread
The good looking one is mine though ;)
Whole wheat Milk Bread
Bake them in a preheated 350F oven for 40 - 45 min or until done.
Whole wheat Milk Bread
Cool it and then slice it.
Whole wheat Milk Bread
We finished half of "his" loaf the very same day
Whole wheat Milk Bread
for our evening tea Whole Wheat Milk Bread with some home made apricot preserve. Whole Wheat Milk Bread
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6 members have made this recipe!
Did you make this recipe?Please click below to share your experiences while you were making this recipe. Thanks for your input!
56 Responses to “Whole Wheat (Milk) Bread”
  1. Loretta

    Loved the bread. Terrific.
    Took the tip and lowered the oven temperature. tks

  2. deepti

    Hi came across your bread it’s quite simple and worth trying …but b4 tht Compared to many other recipes I went thru,,in most of them,for wheat bread to rise they hv mentioned to add vital wheat gluten?which I hv never heard of n I don’t think we get it here,,is it really imp to add this ingredient? If yes then wats the substitute?plus can’t we add a normal whole wheat flour instead of stone milled?please help,,, thankyou

  3. Hi DK,
    I love your recipes and most of the time, I get it right, but I completely messed up with the bread. As RJ commented earlier, mine was burnt on the outside and not completely cooked inside. Also it was hard as a rock. I have prestige OTG, and I baked it for 35 mins on 250F. I used Annapurna multigrain ata. The rest I followed as per recipe. Where do you think I went wrong?

  4. Johann

    We would also like to know how to bake this bread in Convection oven.

  5. Should the second rise be after shaping the loaves?

  6. tahiba

    is there no rise after shaping them into loaves ? do we have to directly bake it ? Thanks

  7. tahiba

    is there no rise after shaping them into loaves ? Thanks.

  8. Suku

    I loved this easy to make recipe,and my bread looked exactly as shown in the picture(all porous), was cooked but somehow the bread was hard to slice, though the inner was soft but after 30 min, when I left it to cool the bread became hard as stone. I would appreciate if you have some suggestion, as I would like to try this again. ( I did not have stone ground, but used chapatti atta instead. Though I kneaded well as suggested, I did see that my dough was smooth and even, but saw some cracks inspite of the dough being elastic-Hope I have given proper clues in case if you have suggestions)
    Thank you

  9. Anubha

    Hi dk – for some reason I had to keep the dough (after kneeding it the first time) in the fridge overnight. Will it be ok to use it the next day. Pls let me know

    I think you can store any kind of yeasted dough in the fridge for upto 5 days but given that this one contains milk, I would keep to less than 2 days –DK

  10. Geetha Venkat

    Hi DK,
    What is 6 stone cup means? Does it mean the Stoneware soup bowl or is it something else? Do let me know the exact measurements..

    I have said 6 cups..not 6 stone cups. So just use regular 6 cups –DK

  11. Divya

    super will be trying it out tomorrows breakfast !

  12. sadaf

    hello i wanted to know pav (dinnig roll) how long it will take to double.

  13. vineeta

    dk can i avoid honey???? nowdays m avoiding sugar as much as possible….plz let me know i want to make this bread for my sandwiches…….

  14. ASHISH


  15. Hi, I have a doubt, Can I make this on my microwave, convection mode. What material baking tray to use? The microwave came with a baking tray that I use to bake cookies in the convection mode. Can I use that only? Thanks

  16. Kitty

    Hi again! Was curious how you might incorporate this into a bread maker?

  17. Thamarai

    Hi DK, am trying to go vegan. Will almond milk work in place of dairy milk?

  18. Allana

    What happens if I use skim milk?

  19. praseeda

    hi divya..i love all your recipes….i am goin to try millet upma….

  20. zankhana

    hii …ur site and recipes sound gr8.
    i was looking for a whole wheat bread recipe. this is a nice one. but can you tell me if i can substitute honey?my husband doesnt like it. we are vegetarians and dont eat eggs too. is there any way of making vegan wheat bread :).

  21. Preeti Panattu

    Hello! Came by your site, tried this wholewheat bread recipe (doing a bread for the first time ever, though am quite a seasoned cake baker) and the results were perfect, spot on!! thank you, I have been going through many of the recipes you’ve posted and intend to try them :-D . you got great stuff here, am going to be a regular visitor!
    Thanks and best regards!!

  22. sanc

    Hi Divya,

    I have Annapurna Atta. The label reads 100% whole wheat, No maida. Can i use it to make this bread? If possible to then can i substitute 1 cup with wheat bran?

    I dont see why it wont work. :) –DK

  23. RJ

    Hi DK,
    I tried this recipe a few days back but failed miserably. Somehow, whenever I try to bake bread loaves, the bread becomes very hard on top and is uncooked in the centre. I had to throw away the whole thing. :(
    I know I did the dough right, it rose well as well. But I am lacking something while baking it. Not sure if its my oven.

    I think its the Oven. Never take the Oven temperature from other online sites as foolproof since every oven is different. From the sound of it, it seems to me that your oven heats up pretty fast and is more hot than the norm. So its cooking the outside faster than it does on the insides. My Oven is the same. if a recipe mentions 350F I always set it to 300F since at 350F it will be way hotter for me and my outside will burn first before cooking the inside. Lower the temperature for your baking and see….

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