Chicago Wheat Bread
Recipe type: Bread!
Prep time: 
Cook time: 
Total time: 
Serves: 4 loaves
This light, fluffy bread is great for families who may be trying to transition from white to whole wheat. Try to find white whole wheat flour, and it will be lighter still.
  • 4 cups unbleached white flour
  • 6 to 8 cups whole wheat flour (white whole wheat, preferably)
  • ½ cup wheat germ
  • 2 Tb dry yeast
  • ⅓ cup high-gluten flour
  • 4 cups warm water
  • ⅓ cup oil
  • ⅓ cup sugar or honey
  • 1 Tb salt
  1. Place white flour, yeast, wheat germ, and gluten flour in mixer bowl with kneading arm.
  2. Add water and mix well.
  3. Turn off mixer, cover bowl, let sponge for 15 minutes.
  4. Add oil, sugar, and salt.
  5. Turn on mixer and add whole wheat flour, 1 cup at a time, until dough forms a ball and cleans the side of the bowl.
  6. Knead in mixer or by hand for 5 to 6 minutes.
  7. Preheat oven to 150 degrees.
  8. Lightly oil hands, and divide dough into four equal portions, and form into loaves.
  9. Please in greased bread pans and turn off oven.
  10. Place bread in oven and let rise until double--20 to 25 minutes.
  11. Leave bread in oven; turn heat to 350. Bake 30 to 35 minutes or until loaves are golden brown and there is a high level of altruism in your home. Remove from pans and let cool on wire racks. Have soft butter ready!
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