Whole Wheat Bread Super Fiber Chewy and Moist

Whole Wheat Bread Super Fiber Chewy and Moist

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"This is a whole wheat bread recipe that produces a moist and chewy loaf of bread while using an enormous proportion of whole wheat flour. The benefits include a bread loaded with fiber, vitamin-E richness, and the nutty flavor of whole wheat. Whole wheat bread made by traditional methods and with more than 50% whole wheat flour will always turn out dry, crumbly, and disappointing. The key, as in most breads, is in the technique. It is important for you to follow the method explained here in order to get moist, chewy whole wheat bread loaded with fiber and wheat germ."
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20 servings yields 1 large loaf
Serving size has been adjusted!

Original recipe yields 20 servings



  • Prep

  • Cook

  1. Prepare the dough “sponge”: In a very large mixing bowl or bucket, mix the “Dough Sponge” ingredients listed above. This mixture is called the “Sponge”
  2. Rest the “Sponge”: Cover the bucket or bowl containing the sponge and set aside overnight or for at least twelve hours.
  3. Making the dough: Stir the “sponge” with a big spoon or bread hook. Notice how stretchy and gooey the dough sponge has become. A transformation happens overnight. You will notice that the dough sponge is a lot more elastic than it was when you first mixed it the day before
  4. Blend the Yeast, salt, and oil
  5. Add White Bread flour: Mix/kneed in the bread flour about 1/2 cup of flour at a time. To make excellent bread, you have to make sure not to add too much white flour. Take your time. Kneed in ½ cup of flour. Let it sit for five minutes to allow the dry flour to absorb the moisture. Add another ½ cup and wait five minutes. Continue this until you have a dough that is firm, but ever so slightly tacky to the touch.
  6. Fist Rise: Form the dough into a ball and lightly spray oil the surface of the dough ball. Cover with plastic bag. Allow to raise three times its size. About 1.5 hours.
  7. Second Rise: Kneed out the bubbles in the dough. Form the dough and put into an greased extra large bread pan. Lightly spray oil the surface of the dough, cover with plastic sheet. Allow to rise until triple the original size. Second rise time is 1 to 1.5 hours.
  8. Bake: Bake at 350 degrees F for 50 minutes.
  9. Cool: Allow the bread to cool on a rack. Cutting the bread before it properly cools turns the loaf into a ball of goo.