You are here

Soft White Wheat Recipes


6 c. warm water, approx. 115 degrees
2 Tbsp. sea salt
2/3 c. canola oil
2/3 c. honey
3 Tbsp. dough enhancer
1/3 c. vital wheat gluten (if you use Grandpas Grain hard white wheat you can skip this)
3 Tbsp. instant yeast
6-8 c. fresh ground wheat flour to begin with


Add all ingredients and use the monetary switch to mix well. Turn the machine to speed
1 and continue to add wheat flour only until the dough begins to pull away from the sides
of the bowl. When you can see the sides pull clean as well as the dough coming clean
from the bottom of the bowl you know you have enough flour (do not add too much
flour) the dough should be sticky and does not come together at this point , but the bowl
is clean.

Knead on speed 1 for 8-10 minutes or until the gluten has been developed. If you feel
your dough is too dry, simply add a few Tbsp water to moisten, if dough starts sticking
simply add a little white flour (not wheat flour as the gluten will not mix enough to

Oil your hands, remove dough from mixer onto slightly oiled counter, divide your dough
into 4-5 large loaves depending on your pan size. We like 8 ½” x 4 ½” and usually get 5
loaves. Shape loaves, and place in a well greased or sprayed pan, never use oil. Let rise
until dough has doubled or is approx 2” above the rim of the pan. This will take 30-60
min depending on the room temperature. You can also place loaves in a oven set to 100
degrees. You will know that your dough has risen enough if, when you push on it with
your finger it is slow to bounce back. This means that the gluten has been full expended
and can’t rise more. It is necessary to make sure your dough has risen enough before
baking to prevent cracking at the ends of the bread when it is cooked.

Once dough has fully risen, turn the oven to 350 and set the time to 35 minutes. When
the timer goes off, pull your bread out and slide out of pan. Push on the side. If it bounces

right back you will know that it is done. To make the top soft, lightly mist with water
when it is right out of the oven.

Cook on cooling rack then put into bread bags. Freeze on the same day that the bread was
baked and keep for up to 30 days in the freezer.


2 cups all-purpose flour
1 tsp. salt
1 package quick rise yeast
¾ c. milk (can also use powdered milk)
¾ c. water
2 T. honey
2 T. vegetable oil
2 c. whole wheat flour


Combine 1 ½ cups all-purpose flour, salt, and yeast in large mixing bowl. Heat milk, water, honey and oil until hot to touch. Gradually add to dry ingredients. Beat 2 minutes at medium speed of mixer, scraping bowl occasionally. Add ½ cup all-purpose flour. Beat at high speed for 2 minutes, scraping bowl occasionally. With spoon, stir in whole wheat flour and enough additional all-purpose flour to make stiff dough. Knead on lightly floured surface until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning to grease top. Cover, let rest for 10 minutes. Spray loaf pan with vegetable pan spray. Roll dough to 12×8” rectangle. Roll up from short end to make loaf. Pinch seam and ends to seal. Place, seam side down, in prepared pan. Cover, let rise in warm place until doubled in size, about 30 minutes. Bake at 375° for 35 minutes or until bread sounds hollow when tapped. Remove from pan, cool in a wire rack.


This is like Great Harvest’s. It makes 4 Loaves.


3 T. yeast
1/2 cup sugar
4 eggs, beaten lightly
3 3/4 cup warm water
4 1/2 tsp. salt
3 T. vegetable oil
2 1/2 cups cinnamon bites (available at health food stores, these are like compacted bits
of cinnamon. These can be purchased here)
11-12 cups flour, use at least half whole wheat


Combine in mixing bowl 4 cups flour, yeast, and sugar. Add water, eggs, and oil. Beat
well to “cake batter” stage. Stir in salt, cinnamon bites, and 7 more cups flour to make
bread-dough consistency. Let mixer knead it to the right texture (add up to 1 more cup
flour if needed). Place dough in greased bowl, cover, and let rise for 1 hour. Shape dough
into 4 loaves. Let rise for another hour or until doubled. Bake at 375 degrees for about 30
minutes. Slice thick and serve warm with butter, or toast slices in the toaster (be careful,
the cinnamon bites can burn your fingers), or make slices into French Toast. Yummy!


1/2 cup warm water

2 T. yeast

1 T. sugar

1 cup powdered milk

5 cups warm water

2/3 cup oil

2/3 cup honey

2 tsp. salt

6 cups whole wheat flour

7-8 cups white flour


Combine warm water, yeast, and sugar and allow to sit and bubble.

In separate bowl combine the remaining ingredients except the whole wheat and white wheat flour.
Add 3 cups whole wheat flour. Add yeast mixture then 3 more cups whole wheat flour. Add 7-8 cups white flour (you may substitute wheat flour for this). Knead in mixer for 8 minutes to activate gluten. Allow to rise for 1 ½ hours. Pound down dough, let rise 1 more hour in bowl. Form into pans and let rise 1-1 ½ hours. Bake at 375 for 20-25 minutes
This is a fabulous recipe for getting started with wheat!


1 c. milk (or may use 3 Tbsp. powdered milk and 1 c. water)

1 c. wheat

2 eggs

2 Tbsp. oil

2 Tbsp sugar or honey (or banana for banana flavored pancakes)

2 tsp. baking powder

1 ½ tsp. salt


Mix wheat and milk in blender 3-4 minutes until wheat is blended well. Add the remaining ingredients.

Blend well, allow to blend for longer time if you want fluffier pancakes.

Pour directly onto hot griddle.

For waffles, add 1 Tbs. more wheat and increase oil to 4 Tbsp.


Theme by Danetsoft and Danang Probo Sayekti inspired by Maksimer