This 100% Whole Wheat Sourdough Bread has a tangy, nutty flavor and a hearty, dense, yet wonderfully soft texture. It’s a nutritious, high-fiber option perfect for toast, sandwiches, and more.

Whole wheat berries contain the entire grain—the bran, germ, and endosperm—making them more nutrient-dense. They are rich in vitamins B-1, B-3, and B-5, riboflavin and folate.

1/2 lb unbleached bread flour, plus more for kneading; 1 1/2 cups warm water (110–115°F) 1/2 lb whole-wheat flour; 1/3 cup wheat bran or wheat germ; 3 tbsp unsalted butter, melted; 2 tsp kosher salt; ...

2. Add the yeast and flours, stirring to form a rough dough. Knead (about 10 minutes by hand, 5 to 7 minutes by machine) until the dough is smooth and satiny.

You've likely heard that whole wheat bread is healthier. That statement isn't wrong, but experts want you to know that it does include some misconceptions and is missing some key nuances. There ...

For many of us, baking with whole-wheat flour can be intimidating. Whether your trepidation about using whole grain has its root in the dense whole-wheat loaves of the back-to-the-land 1970s, or ...

1. In a large bowl with a wooden spoon or sturdy rubber spatula, blend the rye flour, whole-wheat flour, bread flour, yeast, and salt together until thoroughly combined.

Some wheat bread is made from a mix of refined and whole grains, so you’ll want to check labels for “100% whole wheat” if you’re aiming for the whole grain benefits.

Whole grain bread has a dense whole wheat flour base and well as lots of grain and seeds. Look for “whole grain” in the ingredient list. Soy and linseed bread has the added benefit of healthy ...