Fabulous Whole Wheat Bread- made easy and cheap

Update: I created a whole series about whole wheat yeast bread baking a few years after writing this post. It has in-depth information about ingredients, as well as help on making bread without a bread machine, and recipes for whole wheat dinner rolls, no-knead pizza crust and more. Check it out, if you wish.

The original post:

I have decided to post the results of a year’s worth of whole wheat bread trial and error.

I went through two distinct phases:

PHASE 1: Make it by hand. I got pretty decent results after endlessly tweaking the recipe and technique. However, I found that the results weren’t reproduced consistently each and every time. Also, it was time-consuming and I’d always end up with 3 loaves at a time, and then no bread for a while because I’d put off the mess and hassle of making more loaves. The technique had to change with the temperature and humidity of the day, and so rising times were variable and so was the texture of the final product. Very few loaves were inedible, but I wanted a recipe I could use for the rest of my life without fussing and fretting every time!

I found that as I experimented, my recipe became more complex than I thought it needed to be. It had eggs in it and some applesauce to substitute for part of the oil. The flavor was fine, but not as good as Great Harvest bread and the wise people at Great Harvest don’t mess with eggs andΒ extra ingredients. πŸ™‚

PHASE 2: Realize that my mom recently discovered a magical combination of recipe and bread machine and take advantage of it. I purchased the exact same bread machine, followed her recipe and instructions to a “T” and voila! Perfect bread, every time. It takes me 5 minutes to measure out the ingredients, and the bread machine turns out a piping hot, beautiful loaf of bread in 1 hour and 55 minutes. I feel like I stumbled on a gold mine here so I thought I’d share!

The Recipe

4 c. whole wheat flour
2 TBS wheat gluten
1/2 tsp dough conditioner
1 1/2 tsp salt
2 1/2 TBS canola oil or applesauce
2 TBS honey
1 3/4 c. water
1 TBS yeast (scant)

Put all these, in order and without the yeast, into the bread pan of your bread machine. Put the bread pan into the machine and select “Quick Bake” “XL” “Light” and press start. Then measure the yeast into the handy yeast dispenser at the top.

Click on for the nitty gritty on everything.

The Ingredient Explanation

*I used to buy whole wheat flour from the store, in 5 lb bags because they don’t carry it at Costco and I didn’t have a wheat grinder I liked. I now own a wheat grinder I love and I’ve found it to be very satisfying and cheap to grind my own wheat. This bread doesn’t care one way or the other. I do spoon my flour into the measuring cup and level it off (as opposed to using the measuring cup to scoop the flour) because it helps me be consistent in the way I measure.

*Wheat gluten is important.

Interesting fact: The gluten or protein content is the difference between “bread flour,” “all-purpose flour,” and cake flour. As it turns out, you’ll get a better rise and a better texture when you boost the gluten content in your whole wheat flour. I buy mine in bulk and it keeps at room-temperature for years so it’s easy to store. If you leave it out, you’ll need to cut back on the water in the recipe.

* Dough conditioner is optional, but nice.Β My mom doesn’t use this, and her bread is still delicious. It’s a bit heavier, with not quite as high of a rise and not as soft of a center. My dough conditioner is homemade from some kinda crazy ingredients (ΒΎ C lecithin, 3 T ascorbic acid, 2 T ginger, and 3 T cornstarch). The brains behind this belong to my sister-in-law, but basically I mix up a batch of that and keep it in a tupperware. It’s fantastic. If you’re interested in making some for yourself, you might find “Fruit Fresh” in the canning aisle an easier thing to find than “ascorbic acid”. Just a tip!

* Start with at least luke-warm water if you do the “quick setting” on your bread machine.

Why That Bread Machine?

It makes fantastic whole wheat bread in less than two hours. Need I say more? It’s not the most expensive out there, it’s very reliable and has some specific advantages:
-The yeast dispenser. It waits until your dough is at a good temperature before dumping the yeast in, and it also helps with having a “delayed” start to your bread.
-You never have to scrape the bottom or sides of the pan. I never even lift the lid until it tells me it’s done. The little paddle does the whole thing flawlessly.
-The paddle doesn’t dump out with the bread. It gets kinda “baked on” so it is stuck in the pan until after you dump the bread out of the pan. A quick soak in water will loosen it up nicely, leaving the pan a 5 second job to clean.

The Cost Break-down

People ask me all the time if I save money by making my own bread. When I made it by hand, I would say “yes and no,” because although it was pretty enjoyable to make it, it did use up a lot of my time. Time is money, ya know. πŸ™‚

Now that it takes me 5 minutes to make and 1 minute to clean up? Absolutely. I was shocked when I did the research on how much each ingredient costs per loaf.

Bear in mind that Scott and I are a bit fussy about our bread. We will definitely buy the $2-$2.50 loaf of 100% whole wheat bread at the store, because it tends to be free of high fructose corn syrup and food coloring. In fact, we had taken to purchasing $4-5 loaves of bread at Great Harvest on a weekly basis because the flavor and freshness was unbeatable. Before calculating, I would have guessed it cost $1.50-$2.00 to make our own loaf.

Here are the facts:
-Whole wheat flour. I buy my wheat from my church’s dry-pack cannery for $0.19/lb. If you buy it in bulk from someplace like Wild Oats or Whole Foods, it’s more like $0.60/lb. Whole wheat flour is usually around $2.79 for a 5 lb bag at a regular grocery store, which comes to $0.56/lb.

Until I started grinding my own wheat on a regular basis, I’ve bought 7 lb pouches of wheat from the cannery. You pay 35 cents for the pouch and 10 cents for the oxygen-absorbing packet, assuming you don’t bring your own pouch to re-use. Incidentally, buying the wheat in the cannery cans is pricier ($0.33/lb). This comes to $0.26/lb. In the future, I’ll definitely buy the 25 lb bags because I will use them and they are great food storage!

From one 7 lb pouch of wheat, I make 6 loaves of bread. This means $0.30 of wheat per loaf. Un-pouched would be $0.22. Canned would be $0.38/loaf.

-Wheat gluten. I’m sure there are many places to buy this. I buy mine here for $10/3.5 lb can. So, it ends up costing $0.10/loaf.

-Dough conditioner. Each batch I mix up makes 84 loaves. I’d estimate about $.05/loaf, but honestly I didn’t calculate each ingredient out.

-Salt is a beautiful thing. It’s practically free and certainly less than a penny a loaf.

-Canola oil or applesauce. The oil I buy at Costco for $6.34/5 qt bottle. This comes to $0.05/loaf.

-Honey. I buy at Costco for $7.49/5 lb bottle. This comes to $0.07/loaf.

-Yeast. I buy this at Costco for $3.39/2 lb bag. This comes to $0.03/loaf.

-Water. Free!

GRAND TOTAL: $0.52 per loaf. Your mileage will vary depending on how cheaply you can get the above ingredients. The initial investment with the gluten and dough conditioner might feel like a lot, but keep in mind they’ll both keep for 84+ loaves.

Update: October 22, 2008

This post is still getting a lot of hits and interest, so I thought I’d share some things I’ve learned over the past 14 months since I originally posted.

– Instead of 2 1/2 TBS of oil, I regularly use justΒ unsweetened applesauce, if I have it on hand. It’s cheaper and healthier and you can’t taste the difference.

– I’ve made a cinnamon and walnut version many times and it always turns out beautifully. I just take the exact same recipe and add a heaping tablespoon of cinnamon and a couple of handfuls of walnuts, chopped. It smells heavenly when baking.

– I have experimented with both hard white and hard red wheat. I’ve found white to have less of a “wheaty” taste and it’s easier to get a nice, light loaf. Red wheat tends to be less expensive and it is tasty. It’s just a bit heavier. If you’re trying to persuade your spouse or kids to like whole grain bread, I’d definitely start with white wheat!

– I’ve found that I play with the amount of water just a bit. If I use dry measuring cups and add 1 3/4 cup, the top of my loaf tends to sink. That means too much water! So I do a scant measurement and it domes beautifully. When I underdo it on water, it rises ok but the top is a bit lumpy instead of smooth and even. Please don’t be intimidated by “not knowing”. Every loaf will be edible, unless you forget the salt. You’ll just get a feel for it as you make many loaves and you’ll find what works best for you. Incidentally, I have an excuse for forgetting the salt one time: I had just had a baby. After tasting that loaf, though, I won’t ever forget it again! πŸ™‚

– Ingredients are more expensive now, but so are all food prices. 😦

– I still make a loaf every other day or so, and it’s been a really rewarding thing for my family. Please feel free to post successes, failures, and questions in the comments section. It’s fun to hear from you!


About beanland

Scott is a family practice doctor and Anne is a full-time mother and teacher to three beautiful girls and one boy.
This entry was posted in Recipes, Whole Wheat Baking. Bookmark the permalink.

102 Responses to Fabulous Whole Wheat Bread- made easy and cheap

  1. Jessica says:

    Hmmm…you’ve definitely perked my interest. So which bread machine is it exactly?


  2. Liz says:

    I’m glad you finally got the recipe down! We make that recipe at least once a week in our machine and it’s always fabulous. A piece of advice. Try putting in 3/4 cup of flaxseed meal – it adds some nutrition and doesn’t change the consistency of bread. πŸ™‚


  3. beanland says:

    Oooh sorry Jess. There’s a link to the bread machine somewhere buried in the post, but it’s the:

    Panasonic SD-YD250 Automatic Bread Maker (with YeastPro Yeast Dispenser)

    I bought mine on Amazon for about $110.

    Liz has a no-longer-available Williams-Sonoma bread machine, I believe. On her machine, it turns out best with the full cycle, not the “quick setting.”


  4. lisa h. says:

    you are incredible. i hope to be like you one day!


  5. beanland says:

    Hmm… I’m sorry to tell you Lisa, but you missed the point of the post. πŸ˜‰

    The point was that the RECIPE is incredible. All I do is measure out a couple of ingredients, and push a couple of buttons. Hehe.


  6. Billie Martinson says:

    I came across your site searching for a way to get my whole wheat bread to rise better. In addition to finding your recipe, which I will try, I really enjoyed looking through your life in Columbus. I used to live there and LOVED it! Check out the great metro parks, Wyandott Lake and the zoo. Your daughter is adorable too! Thanks for the recipe!


  7. mary says:

    this post is old, but I just came across it from a google search….wow, thanks for all the details. I’ve never even considered grinding wheat…nor do I really understand what you do, but I’m going to look into it. I make all out bread, but LOVE the challah from great harvest for a treat!


  8. Tessy says:

    You forgot to calculate in the power bill. Just a wild guess but I bet that’s about another $0.50 per loaf or real close. So that’s about $1.00 per loaf. I get my whole wheat bread (about 1/2 the size of yours) for $1.75 so that’s a savings of about $1.25 to $1.00 per loaf depending on what the power costs actually are. This means (that because the machine is $100 ~ $125) that you have to make about 80 to 100 loaves of bread to break even.

    100 loaves is about 1 year for 1 person or a 6 month supply for 2 people and would take about this long to just break even. OK, now the question is how well made is the bread machine and how long is the warrantee for? If it’s like most crappy goods made these days it comes with a 3 or 6 month warrantee and will break before or around 75 to 100 loaves. Meaning that you may be having fun and even making more tasty bread but are not really saving anything. If you could run the machine on home made solar or wind electricity and also find a cheaper machine (or if that one was well made and lasted 10 or 15 years) then it all might be worth it.

    I’ll look forward to you adding YOUR actual energy costs to this equation. Energy costs will be different in different areas.


    • sh says:

      Point is energy belongs to all of us…if she’s not bearing the burden of it someone is. The cheap loaf you buy has a cost associated with it too (transportation, water, marketing, fertilizers to grow the grain, if it contains artificial ingredients there are added processes that take energy). We need to stop with the “who’s greener”olympics and support people who are trying to do good, and do things for themselves. It’s the mentality that’s important. The more people who care about making their own food and where it’s coming from the better.


  9. Anne says:

    Hi Tessy, Thanks for dropping by!

    Hmmm… well I currently make around 10 loaves a month and using your energy estimates that would mean that making bread is one 6th of our monthly electric bill. πŸ™‚

    Fortunately, I have lived in this same place for longer than I’ve owned the bread machine, so I can safely say that that’s nowhere close. If electricity costs have risen since I’ve purchased it, it’s not by more than $1 a month. Or, about $0.10 per loaf. Getting a more accurate estimate would surely not be worth my time but you are welcome to do an assessment yourself as you decide how best to obtain your bread.

    Good call on the bread machine. It has made over 100 loaves so far without a hitch, but my mom has only had hers for 3 years so it’s possible mine could only make it through 400 or so loaves without going kaput. Definitely something to keep in mind! I was surprised that you suggested solar panels. If you think a $100 bread machine is too big of an investment… πŸ˜‰ Home-made wind energy? To make a loaf of bread? While it might be debatable that the environmental-impact would be less, there are absolutely more things I could do that would have a great positive impact on the environment. From a purely economic standpoint, I’m employed, so time is $$ and the time necessary to set up a wind-powered bread machine at my apartment would definitely cost more $$ than it saves on my bill each month.

    Anyway, thanks for the discussion!


  10. Leila says:

    Hello fellow Real Bread appreciators…
    I’ve read the discussion with interest, and appeciate all the detail, especially Anne’s.
    In thinking about the relative savings (or none)…what is most critical to me economically is time. What’s your time worth? If you figure something like a modest (for the current U.S. economy) $15.00 per hour, and then crunch the numbers for the time spent shopping, preparing. kneading, and cleaning up after bread making, I think the bottom line would favor the machine. Also, there are energy costs in baking your own, as well–running the oven, as opposed to running the bread machine.
    ‘Course, for some, the act of making bread has its own value and pleasure–the kneading and interacting with the dough…just a few more considerations to add to the pile…
    I plan to try your recipe, one way or another, Anne. Thank you for taking the time to share it with us, with so many useful details. –Leila


  11. We have been using a breadmaker (loaned from a friend who has also offered to sell it to us) for about the past month, running it a lot (about every other day) because I’m still trying to “get it right” and experimenting with different recipes. We just got a shockingly big power bill, which is making us (obviously) rethink this as a means of keeping our food spending under control. I’m not too happy, both about paying that big bill and having to give up our newly-acquired enjoyment of nice fresh bread. 😦

    Is it possible that some bread machines are just bigger power-pigs than others?


  12. beanland says:

    Mama Squirrel-

    The chances of your recent shockingly large power bill being due to the use of a bread machine 15 times during the previous month is practically non-existent. This, of course, assumes that when you say your last bill was “shockingly big,” you mean that it increased by more than $3. Realistically, using our bread machine 15 times in a month costs us $1.50.

    Here’s how I calculated it. You can calculate a very good estimate of how expensive your bread machine is with a few simple substitutions.

    Our last power bill shows that every KWH (1000 watts of electricity) costs us $0.12. On the back of every bread machine there is a small panel or sticker that lists the maximum electricity the bread machine can use in any given hour. Our bread machine (a Panasonic SD-YD250) uses a maximum of 550 watts of electricity per hour. Each time we use the machine it takes 1 hour and 55 minutes to make a loaf of bread. The actual time required for baking is much less than this, but I’ll delve into that in a second. If we assume that the bread machine uses the maximum amount of electricity that it can for the full 2 hours, then we use 1.1 KWH for every loaf of bread we make. 1.1 x $0.12 = $0.14. $0.14 to bake a loaf of bread seems like a great price to me.

    In all honesty, it’s going to be even cheaper than that because there’s no way that any bread machine runs at maximum energy usage for the entire bread cycle. The biggest energy drain is the process of heating the bread machine. Once it’s heated to the proper temperature it only uses enough energy to keep it at that temperature, which really isn’t that much due to two factors: 1) bread machines are built to retain heat well (just like your oven), and 2) the amount of space that it has to heat is quite small. If we were to be generous in our cost estimate and assume that your bread machine takes about as long to heat up as an old oven does, then the bread machine would only be using maximum energy for about 25 minutes.

    In answer to your question about some bread machines being bigger power-pigs than others… I’ve looked at other bread machines and I have yet to find one that uses more than 650W per hour. I also have yet to find any that use a bread cycle that lasts longer than 3 hours. If your machine uses 650W per hour and runs for three hours, the most it could cost you to make 15 loaves of bread would be $3.53, assuming that your energy costs are the same as ours.

    I’m sorry I can’t pinpoint what caused your power bill surge, but I’m glad it wasn’t your bread machine. I’d check your power bill to make sure there wasn’t a big rate increase, and then I’d look for the usual suspects, e.g., air conditioners, computers, ovens, never-ending-television, etc.

    -Scott (husband of Anne)


  13. Cricket says:

    Thanks for so much information.

    Can you tell me what kind of grain mill or grinder you have?


  14. Meredith says:

    I found this post via google while trying to determine what the energy costs of baking bread myself would be. I’m pleased to see that it wasn’t just a shot in the dark, and I’m also now greatly considering a bread machine. For one, I’m like you — employed, time is money, etc. For another, the thought of only $0.14 for baking a loaf of bread? I’m still going to save money — yay! Thanks! =)


  15. billy says:

    thanks for all the info
    i used a bread machine over 13 years ago but it broke
    have not made any bread since
    i have a blendtec blender and older vitamix blender and they both grind wheat and knead the bread with a quick recipe
    and have been trying to make whole wheat bread with their recipes
    and been failing badly
    so i am looking to buy a breadmachine again
    fouind your post and am game to go
    what do you use to grind your wheat
    i can use the vitamix or the blendtec total blender
    to grind my wheat
    and i have a very expesive french electric stone mill machine i can use
    rater use the blenders though its easier

    what kind of wheat do you buy
    can i also purchase same thing in bulk online?

    i boght some wheat at clarks health foods ladt week very expesive

    also there is no need to add any bread flower?

    how long do you let it sit after you take out of machine before you cut and eat?

    also have you ever added any peanut butter
    thanks for the post


  16. beanland says:


    I use a blendtec “family mill” wheat grinder. I use hard white wheat, but I purchase it through my church. I’ve bought in bulk from honeyvillegrains before, but they aren’t the cheapest for wheat, I’m afraid. 😦

    I’ve used red wheat as well, and the bread is still delicious, it’s just not nearly as light and soft. It also has a “wheatier” taste to it. I actually like it for a change of pace, and some people may prefer it.

    No need for bread flour. “Bread flour” is just white flour with a higher gluten content. Gluten does help with getting a good texture, but I just add it to my whole wheat flour as I noted in the recipe.

    We let it cool for 10 minutes or so before cutting into it. That helps prevent it from drying out.

    I put peanut butter ON my bread all the time, but have never added it to the dough. Sounds interesting though! πŸ™‚


    • Bethany says:

      I make a similar recipe to Anne’s, but I use 2/3 white wheat and 1/3 red. This gives a nice flavor from the red, but you still get the fluff and softness of the white.


  17. Da Yooper says:

    Thanks for all the great info!

    I made the bread and I think it turned out very good. My one issue I had with it was this: When making it into a sandwich, it seemed to fall apart very easily. So I’d take one bite and crumbs of bread would fall all over the place. Obviously this doesn’t happen with bread you buy from the store.

    Is it something I’m doing, or is this normal? Either way, any tips on what I could do to make it more “sticky”?



  18. Ma Fitz says:

    I’m going to try your recipe in a day or two. I’m pretty frustrated, though, with the way things have been turning out with mine, including today’s loaf. I have a Sunbeam machine, which had some pretty decent reviews, and the white bread was great, but the ww bread isn’t very good at all. I don’t have a nifty yeast dispenser, but I do put it in last in a dip in the flour. And I’ve been using white wheat.

    About your dough conditioner, is lecithin in powder form? For some reason I thought it was liquid. And where can you get it?

    I love all of your details. Thanks so much!


  19. beanland says:

    @Da Yooper: Are you using white wheat? It tends to make a softer, less crumbly loaf. Also, are you letting the bread cool before you cut into it? That seems to keep everything nice and moist and soft inside the crust. Does your bread taste dry? When I hear “crumbly”, I think “dry”. Also, did you get a good rise? If the dough didn’t come together well and form a nice, stretchy structure… you’ll see a much shorter loaf that is crumbly rather than cohesive. I’m no bread expert, but those are some things that come to mind based on my experience!

    @Ma Fitz: What does “not very good at all” mean? Was it too dense? Too crusty? Was the flavor off? I tried my recipe using the WW setting on my machine (so I could do a delay timer and have hot bread in the morning) instead of the quick setting that I normally use. The crust turned out much thicker than I would have liked, and the loaf ended up being a bit heavy. So you might try the “white” setting on your machine, instead of the whole wheat setting. Worth a try, anyway!

    The lecithin I bought was kind of granulated. It’s like little yellow balls/pellets and kind of powdery. How’s that for an explanation? Here’s a link

    @Everyone experimenting with whole grain bread: If your loaf comes out too dense, or a bit dry or crusty… it will still make great toast. πŸ™‚ Just eat it that way and tweak your method or recipe for next time. Perseverance really pays off with this because you just have to find what works for you!


    • Bethany says:

      One of the best things I’ve done with my bread is use an electric knife. It makes the bread SO much less crumbly, and it’s much easier to get straight slices.


  20. ingridg says:


    I loved your recipe and even found all the ingredients to create the bread dough. We used the lecithin granules as it didn’t seem to make sense to use liquids and added the vital wheat gluten. While the bread was good and made a pretty loaf, it was a little heavy. There was still room to rise in the machine. I don’t have the same bread machine (you have to add the yeast in the beginning- or remember to do it yourself). I used the last 3/4 part water and the honey to activate the yeast, then poured into the mixture before starting. I used the light cycle and the crusts were perfect. Do you have a specific way to recommend with a bread machine that doesn’t have a yeast distributor- something that might give a bit more rise. Thanks, I haven’t given up yet.


  21. beanland says:

    @ingridg : Wow! I’m very impressed you tracked down all the ingredients and had success. It’s gratifying to know so many people are interested in making their own whole grain bread. πŸ™‚

    About the heaviness, are you grinding your own wheat? Have you considered using a finer grind? Are you using white wheat or red wheat? I can get a fairly light loaf with red wheat but white wheat definitely helps. If your loaf was pretty, that means you probably had a good water to flour ratio. I’ve found that if I have too much water, I don’t get as good of a rise and my bread doesn’t “dome” properly at the top. It looks sunken a bit, instead. It still tastes great, but isn’t as light.

    A coarser grind will make a heavier loaf, for sure. I like to vary it sometimes and use the denser loaves for toast and hearty sandwiches, spread with hummus or white bean dip and stacked with veggies. The lighter loafs are great for eating warm and spread with nut butter (or cinnamon and honey if you’re like me and consider that a rare delicacy!) .

    I wish I was more of a bread expert and I hope to learn more as I go… so please let me know if you try anything differently!


  22. ingridg says:

    Thanks for the quick reply. I just used the only whole wheat I could find in the grocery store. I don’t grind it myself. I may check out the health food store or mix some white with the whole wheat and see if that helps. It was a very pretty loaf!


  23. Lisa says:

    Dear Anne,
    I just wanted to thank you for the wheat bread recipe. I managed to purchase all of the ingredients as well as the exact same bread machine. The whole family really enjoys the bread. I was a little nervous about adding a tablespoon of yeast and thought I read the recipe wrong. It came out perfect and was delicious. I had a bread machine many years ago and my wheat bread was disgusting and hard as a rock. So, now my next question is, can I use this same recipe to make white bread? I am a toast snob and only enjoy toast made with white bread. I know, not so good for you but I can’t help it. If I made white bread, what kind of flour should I use? Also, I am interested in raisin bread and making pizza dough from scratch using the bread machine. Any suggestions in this area would be greatly appreciated


  24. beanland says:

    @Lisa: I’m so glad it’s working for you! I have only made white bread once or twice in my life so I’m afraid I can’t help you much. I know that using a “bread flour” (or using all-purpose flour and add TBS of gluten to the loaf) is a good idea.

    I have used the dough cycle of my bread machine for white rolls, half whole wheat rolls, 100% whole wheat rolls, and cinnamon rolls. It works beautifully. When you take it out, just form loaves or rolls or whatever and let it rise one more time before going into the oven.

    Pizza dough I’ve only done by hand, but it’s hard to mess up! πŸ™‚

    Never tried raisin bread, sorry! But I do toss chopped walnuts and a generous tablespoon of cinnamon into my whole wheat bread sometimes and it’s delicious.


  25. ingridg says:


    I just wanted to send one more note to say I have perfected the mixture of flour for my whole wheat bread. I can only find one kind of whole wheat flour at the store and I don’t know what kind it is – just says pure whole wheat. Anyway, after the first loaf was so heavy I bought some regular white “bread” flour and did two cups ww and two cups white. The bread rose so high it hit the top of the machine and I had to finish it in the oven to cook the top. I just did a loaf with three cups ww and one cup of the white bread flour and it rose beautifully!! Everything else like your recipe – a note to those without a yeast distributor. I pour in one cup water into the pan, then mix the last 3/4 cup(slightly warm, but not too hot) water with the 2 TBS honey and the yeast to get it activated. Works great this way. This is the best recipe I have ever tried. Thank you so much for taking the time to write about it. Any chance you’ve posted the recipe for the scrumptious apple oven pancake that is on your Bean Cuisine page – that really does look scrumptious. Thanks again, Ingrid


  26. lisa says:

    I stumbled across your website looking for a good wheat recipe and was pleasantly surprised to see Scotty. Hello from a former West Salemite (Bud & Barbara’s daughter).


  27. Erika says:

    How do you store the ingredients long-term… specifically the dough conditioner and wheat gluten? Do you use #10 cans and do they store well long-term?


  28. beanland says:

    @Erika: Good question. The wheat gluten says it’ll keep 8-10 years in an unopened #10 can. I just put a plastic lid on top and keep it in a cool, dry cupboard and haven’t had any problems. I think I go through a can in about 18 months or so.

    The dough conditioner takes me about a year to go through a batch, and I just keep it in tupperware in my cupboard.

    Side Note: I actually now make the dough conditioner without the powdered milk and it still works really well (I just use 1/2 tsp of the milk-less conditioner in each loaf).


  29. ingridg says:

    Any chance you would share your recipe for the scrumptious apple oven pancake that is on your Bean Cuisine page? After I saw that photo I goggled it and found several recipes to try… but none look (or taste) as good as yours looks. Thanks


  30. Emma says:

    what is dough conditioner and where can I purchase it?

    – Emma (New bread machine user)


  31. Emma says:

    what is dough conditioner? where can I purchase it and/or how do I make it?

    – Emma (New bread machine user)


  32. Lalie says:

    I’ve been making whole wheat bread 32 years, by hand, bread machine, and my personal favorite is with my bosch mixer. I prefer the bosch because I can make 2-3 loaves at a time in it. I always give away a loave every time I make bread. If I make 3 loaves I’ll occasionally freeze one for later but still love to give away the most. I didn’t read every blog but as I skimmed I had a couple thoughts to add. I read about the cost effectiveness of making bread. This is true but if you buy the wheat in bulk and store (#10 cans, mylar bags than packed in buckets or air tight containers to keep mice out, they’ll eat through mylar) not only is it the most cost efficient, even with energy costs, but it is by far the most healthy bread you can eat. Nutrition is lost in flour as it sits. The only way you can guarantee nothing has been stripped from the flour you use to make bread is buy wheat from a reliable source, (an internet search can help, a couple I know of is Walton Feed in Idaho, and also Montana Wheat Farms) grind yourself right before you make the bread. Good wheat grinders are an upfront cost also. My 3rd grinder, the whisper mill is a decade old. But in the long run it saves money not only on cost, but the more nutritious your food is, the healthier you and your family will be, which also saves health care costs over the years too. And all this doesn’t even touch the satisfaction making a good loaf of bread brings, nor how wonderful it taste out of the oven, over bread you buy from the store. It would be more than worth it even if money wasn’t saved! One more note, find wheat with a protein content 15-17%. You won’t need added gluten flour or dough conditioners, will save even more.


  33. Claire says:

    I got to this site through a google search. Thanks so much – great advice.


  34. rebecca says:

    Thanks for the recipe and machine recommendation. I have just started experimenting with making my own, homemade whole wheat bread. As I’ve researched several machines, I have found that many machines, as per customer reviews, do not make decent whole wheat bread. I was considering giving up and resigning myself to using the oven and heating up my whole apartment. Thanks for saving me from the heat! I will be getting the recommended machine and using your recipe. Blessing to you and yours.


  35. lisa (lost pezhead) says:

    thanks for the update….seriously it’s the best bread! i’m glad you took the time to keep testing it out! i might need to get a bread machine for Christmas…the walmut/cinn you made the other night was really great and yes, it smelled soooo good in the oven!


  36. Jeff says:


    I’m lookin for a place to buy bulk wheat berries for
    long term storage so I can grind my own flour down the line.

    By chance would you have a source for twice cleaned
    bulk wheat? It doesn’t have to be ‘organic’. In fact
    I don’t want Organic.

    Hope you can help. Take care.
    Jeff –


  37. Anne says:

    @Jeff: I buy through my church, and the only other place I’ve looked at is http://store.honeyvillegrain.com/ . They have great prices for some things, not so much for others, but you can’t beat their shipping! πŸ™‚


  38. ingridg says:

    Can’t help but try one more time for the recipe for the scrumptious apple oven pancake that is on your Bean Cuisine page?

    Still making your bread recipe – it’s the best.


  39. Barbara says:

    My whole wheat bread doesn’t come out right, so thank you for posting a recipe that works! I’m definitely going to try it soon. The use of gluten instead of flour gives it that many fewer carbs too! The “dough conditioner” sounds delightful and can’t wait to make some up to try in the recipe (I’m a big fan of ginger). Thanks!


  40. beanland says:

    @Barbara: No need to worry about whole grain carbs… they’re good for ya! I’d argue that the refined protein (gluten) without the associated “good stuff” (fiber, micronutrients) is actually less healthful. But I don’t add much and it makes the bread lots yummier. πŸ™‚

    Sorry to disappoint, but the ginger taste isn’t detectable in the final product. At least, not to me…

    One tip I should probably add to the post: Some bread machines work better if you add liquid THEN dry THEN yeast. So read the general instructions for your bread machine and let that determine the order you add ingredients.


  41. MiaKaye says:

    Thanks for the info on your bread (by the way I am just some random passerby from the internet). I just wanted to say – WOW – bread every other day or so! We just don’t consume it that fast, even with 4 in the house. I guess I am the one who rarely eats it. Anyway, I was impressed with that. Also, I had no idea you could buy 25 lb bags of wheat from the church, I will need to look into that.


  42. beanland says:

    @ingridg: Sorry, didn’t mean to avoid that request for so long! I asked my husband where the recipe is from, and he says it’s in the Williams-Sonoma Baking cookbook: Book on Amazon. I hope that helps… I’m not too keen on posting recipes out of books, unless I modified them significantly.

    @MiaKaye: Thanks for dropping by. I give away loaves of bread pretty frequently. Our family does eat two loaves a week usually, though! πŸ™‚


  43. Kay says:

    Thanks very much! I usually make a wholewheat bread with milk and egg in it… and was looking for a WW recipe that didn’t.

    I tried your recipe last week and it made fabulous bread! I omitted the dough conditioner and let the bread machine do the hard work and then baked it in the oven to get a smaller loaf!

    Thanks again! I’ll be making this often!


  44. ingridg says:

    Thanks for the recipe for the apple pancake. I think my mom has that cookbook and I will check with her. I’m actually making your fabulous WW bread right now! I keep experimenting with various recipes, but always come back to yours. Work perfectly every time. thanks again.


  45. ingridg says:

    Just wanted to share a great recipe suggestion I found. It was a sourdough, ww, tomato and basil bread, but worked fine with your regular recipe. Hold back some water and chop up two juicy tomatoes, chop up two large handfuls of fresh basil and add to recipe. You have to babysit a little to see if more water is needed – give it a few minutes – as the dough gets stirred more juices are released. The basil and tomatoes are a perfect compliment to each other.


  46. lisa (lost pezhead) says:

    k, so i definitely vote to make the dough conditioner at our next healthy meeting! i have the bread machine now and i’m ready to start making you WW bread!

    wow, i was really impressed with scott’s answer about the energy bill! i would have had no idea how to figure that out, now i do! cool.


  47. Jill says:

    Thank you thank you thank you for this recipe, and for all the details. I have tried so many and have to say that this one is the very best.
    I didn’t want to shell out the $150 for your bread machine though (although I am sure it is worth it). I first tried it with a bread machine I got on craigslist for $20 but it didn’t work well (sunken loaves). I sold that one and picked one up at the thrift store for $8. It is an old one with a round shape (Welbilt I think it is called). I use it to do all the hard work and then transfer it to a pan after the second rise. I bake it at 350F at 35 minutes and it is perfect every time (well except for that time I forgot the salt!). Absolutely the best bread ever. And I am excited to try the milk free dough conditioner – thanks for the tip!


  48. Jill says:

    oops … I meant to say that I transfer the bread after the second kneading. sorry


  49. Pingback: Next, add one teaspoon « Karen’s Weblog

  50. ingridg says:

    Just to add to my basil/tomato recipe suggestion above – I tried chopped up sun dried tomatoes with fresh basil and it was delicious. Using the dried tomatoes didn’t affect the water in the dough. I used your normal WW recipe, just added a large handful of the tomatoes and two handfuls of fresh chopped basil. Perfect to go with Italian or meals. I will also often add a handful of craisins and walnuts, that’s really good too.


  51. Dave says:

    I have the same breadmaker. Plan on trying this as soon as I recieve all the ingredients, as I haven’t been totally happy with any WW loaf I have made so far…the have all been edible..just not…great.

    A question I had…I noticed on the bread machine if you select quick bake and whole wheat, and Medium loaf, it won’t let you select the crust. Do you just use “basic” instead of Whole Wheat?


    • beanland says:

      Yep, Basic. It’s the default, so I just select Quick and then the crust color and click go.

      I would never have guessed a 2hour total time was possible for perfect whole wheat bread, but it rises to the very top of the machine this way. I don’t recall if I mentioned in the post, but the longer cycles gave me a thicker, darker crust that I didn’t love. (Besides just taking longer, which is reason enough to skip ’em in my book) πŸ™‚


      • Dave says:

        Ah, ok. I’m guessing I can just halve the recipe for a medium loaf (the XLs on the Panasonic are way too big for us…)


      • beanland says:

        Yes, you can halve most the recipe. You might find that halving the yeast won’t leave quite enough, though. I would maybe use 2 tsp of yeast and see how that goes.

        I’d love to hear!

        (You might want to try the XL recipe just to make sure you’re getting the results you want from the recipe before you try modifying it. But it’s up to you. πŸ™‚


  52. Dave says:

    By the way…the yeast bricks are no longer available at Costco (at least, I haven’t been able to find them at any of ours for months now…)


  53. Em says:

    Hi Anne,

    I found this post through Lisa and have to drop in to tell you THANK YOU; I guess I’ve been a lurker on and off for a while though I’ve commented once or twice. I’m starting to gather my ingredients and about to purchase a wheat grinder- I’m stoked to give this bread a try and to pass along your genius to my blog readers…

    *I just purchased a brick of yeast at Costco so it is still available.


  54. Dave says:

    Neither Costco near me (Greensboro and Winston Salem) carry the yeast anymore. It must be regional now. Consider yourself lucky if you can still find it. However, besides paying for shipping, you can still get them fairly cheap via Amazon.

    I also tried this recipe with cheapo Wall Mart Hard Red Whole Wheat (supposably) and it came out terrible. I guess the quality of the wheat makes a big difference. I have has the best luck with Bob’s Red Mill…never got bad loaf using it…

    …any body else have flour suggestions?


  55. Tamy says:

    I like to add 1/3 cup, per loaf, potato pearl (a type of instant potatos). I add it directly to the water so it will soften. It makes the bread very moist.


  56. Julia says:

    yeah – delightful post. I’m mustering up the courage to grind my own wheat. I’ve lived with all the comments about my “strange” healthy eating. As an engineer, THANKS for the cost breakdown. And I heartily second the applesauce and flaxseed meal – sometimes I skip oil entirely with those 2 additions


  57. Bob Worth says:

    I like the looks and pictures of yoiur wheat bread recipe. I have wasted more flour and about to give up on wheat bread for my bread machine. I am unable becaise being disabled to knead. But I have a question. I don’t have a yeast dispenser in my machine, or a delayed start on my machine. Before I start and try again can you give me some advice on adding the yeast and about what I can do with the delayed time. I bought my machine at walmart last month and it’s an Oyster. It works great but just does not have the cycle you mention in your recipe. I don’t want to waste anymore flour and time. Thanks Bob


  58. Bob Worth says:

    like the looks and pictures of yoiur wheat bread recipe. I have wasted more flour and about to give up on wheat bread for my bread machine. I am unable becaise being disabled to knead. But I have a question. I don’t have a yeast dispenser in my machine, or a delayed start on my machine. Before I start and try again can you give me some advice on adding the yeast and about what I can do with the delayed time. I bought my machine at walmart last month and it’s an Oyster. It works great but just does not have the cycle you mention in your recipe. I don’t want to waste anymore flour and time. Thanks Bob


  59. Kimberlie says:

    Bob- I also have a machine without a yeast dispenser. Mine is a Sunbeam. But the directions state to add wet ingredients first and then dry. I put in the water, oil, honey, then the flour, salt, dough conditioner, gluten. Last but not least I put a little “well” in the top of the dry ingredients and put the yeast in there to keep it seperated from the wet. Also- make sure your water is 80 degrees F (lukewarm) to start – that really helps. I also increased the dough conditioner to 1 tsp and my family then LOVED the results!
    Hope this helps!


  60. Tracey says:

    Hi Anne,
    Thank you, Thank you, Thank you for the marvelous bread recipe! I’ve had a bread machine for more than 10 years and I’ve been trying to make a whole wheat loaf that tastes like Great Harvest bread without success – until your recipe! My husband loves to have the bread for breakfast each morning so I’ve modified it a bit to be a bit sweeter with seeds and nuts. Here are my changes:
    1-1/2 T Canola oil
    3 T honey
    2 heaping T shelled millet

    At the beep add:
    2/3 c. raw sunflower seeds (or pumpkin seeds, pecans, combinations ets.)
    1/3 c. chopped dried fruit (cherries, cranberries)

    I just got a 2lb Zojirushi bread machine and I use the Light Crust, Quick Bread settings (2 hours 18 minutes) πŸ™‚


  61. Lisa L says:

    I found your site while looking for some recipe suggestions using Honeyville’s 6 grain mix. . .and had to laugh at the post about the ‘expense’ of bread machines! I recently had to buy a new machine (actually I bought a friend’s unused machine that she received as a gift from her mom in law and never used) because the rubber part on the bottom of my cylinder tore. How long did I have the machine? 10 years! My mom bought it for me after I got married for $30 in K mart in Atlanta. It was marked down because someone had bought and used and returned it but it was perfectly fine. Over the life of the machine, I had to replace the cylinder once ($30) and the paddle once ($10–I think one of my babysitters accidentally threw it away!). When we called the manufacturer recently to purchase another cylinder, they were shocked to know that it was still working and sadly confessed that they don’t make them anymore. So, technically, we spent $70 over the course of 10 years (and 3 bread consuming kiddies along the way). . .$7 per year. . .2 cents a day for bread that I made with ingredients that I chose, no preservatives, high fructose corn syrup or anything like that. I think 2 cents a day is completely worth it! I’m hoping to get another 10 years out of my next one! πŸ™‚
    p.s. if you happen to need parts or replacement items and the manufacturer doesn’t have them, there is a seller on ebay that sells paddles, cylinders, belts, etc. My machine was a toastmaster corner bakery and I couldn’t find parts through other sources.


  62. sue ram says:

    I wish I could see the photo of the wheat grinder and a brief desription. Does it grind rice also? The bread looks yum!


  63. tom says:

    how do you bake the bread without bread machine? Like if you had no power.


  64. I see your recipe for whole wheat flour and would like to try it but I have some questions. It calls for 4 c. of flour and my machine, an OSTER, calls for 3 cups for a 1 1/2 lb. loaf, which if all I ever make for us two old people. But the rest of your ingredients are the same as in my recipe for 3 c. of flour, except for the dough conditioner, which I want to use and made up some so I will use it. I have a PanasonicYD-250 which I bought and found to be a mistake – it does not have a viewing window and the recipes in their booklet are so complicated that I don’t want to bother – who needs 1/6th of anything as a measurement for home baking? Anyway, I want to know about the size of loaf you make in that recipe with the 4 c. of wheat flour, and also what you mean by “approximately 1/2 tsp.per loaf of the dough conditioner, what is “approximately”, more or less than the 1/2 teaspoon. I am 85 years old and have been making bread in the machine for years but just started with the whole wheat and want it to be soft and keep well, which you say your recipe does. I have found that if I put in a cup of KA All purpose flour and then the whole wheat I can get a pretty decent product, with all wheat flour it is too dense, even with the lecithin. Anyway, I just thought I’d ask, your pictures look great. Thanks for any help you can give on this. Mary Lavender
    Riverside, CA


    • beanland says:

      Hi Mary,

      Thanks for stopping by. I set my machine to the “XL” loaf size, which I assume is equivalent to a 2 lb loaf. I’m sorry you found the booklet’s recipes too complicated. I’ve never actually looked closely at them, as I always make a variation of my own whole wheat bread recipe when I use a bread machine.

      1/2 tsp per loaf of the dough conditioner should work great. I said approximately because I sometimes use less if I used all white wheat, as the loaf tends to get TOO soft and light in that case.

      I’m sorry, I don’t know where you can buy King Arthur whole wheat flour. I grind my own but have noticed my local grocery store (Meijer) carries it. I’m not sure where would be good to look in Riverside, though!

      Best of luck with your bread baking efforts. If there are any more questions I can help answer, just let me know!



  65. I wanted to also ask you if you know where I can buy Great Harvest Wheat Flour, or do they only sell bread. Thank you.
    Mary Lavender
    Riverside, CA


  66. Cruzer says:

    Hi beanland–Found your recipe easy to do and wonderful right out of my bread machine. Thank you for sharing–this is my 10th loaf and they are all good!


  67. Elizabeth says:


    Thanks for sharing all that you have learned about making whole wheat bread in the bread machine. I bought the same bread machine as you. I followed the recipe exactly but my loaf caved in on the top. I read down further on your page and you said if that happens maybe too much water was added. I put in the 1 3/4 as called for in the recipe. How much should I reduce the water by to get a nice rise? Thanks.


    • beanland says:

      Hi Elizabeth,

      I’d try going down to 1 2/3 cup and if it still sinks, go to 1 1/2 cups. The sides of your loaf are still nice and tall, right? Just the middle is sunken instead of rounded?


      • Elizabeth says:


        Yes, the sides are nice and tall. I did reduce it to 1 1/2 cups and it wasn’t sunk as much, but nonetheless it was not rounded. Should I still go just a little bit less each time until I get the round top? Thanks for replying.



    • beanland says:

      My loaves aren’t all perfectly round and I don’t sweat it. πŸ™‚

      If it’s still clearly sunken, you could reduce the water further. If the top is higher than the sides, but it’s just not perfectly round, then reducing the water further probably won’t help. You can always try, though! If it’s a nice tall loaf it should taste great regardless of how the top looks, so there’s no harm in experimenting a bit to find the sweet spot for your flour.


  68. Sandra says:

    As I am a southern girl, I have always thought of wheat bread as YUK but in making your version tonight, I am changed! I followed your recipe exactly, even making the dough conditioner. My loaf came out beautiful and looks just like the pictures. I have a Breadman machine and I used the rapid cycle-white bread-light crust setting for 2hrs. As my husband and I are moving into a more “clean” eating lifestyle, this bread will help ease the transition away from expensive, bland tasting store bought wheat bread. Have you ever calculated the calorie, fat, cholesterol and fiber content of one 2 lb. loaf?
    Again, thank you so much for sharing the recipe. I can’t wait to try the wheat pizza dough next!


    • beanland says:

      Thanks for your comment, Sandra! I’m glad you found success with a different bread machine and shared the specifics.

      I’ve never calculated the nutritional content, no. In fact, I’m not even sure my recipe yields a 2 lb loaf, though that would be my guess! πŸ™‚

      The loaf shouldn’t have any cholesterol, since that comes exclusively from animal products. If you do any of the other calculations, please do share in case others are interested!

      (Incidentally, my eating philosophy is such that I try to get at least 90% of my diet from a variety of whole plant foods and I just eat until I’m satisfied. Eating this way I haven’t had to worry about calorie counting and I get plenty of healthy fat and oodles of fiber since every single thing I eat has fiber in it naturally. So I’ve never bothered to look up nutritional specs on this or anything else… though I watch ingredient lists like a hawk when I’m shopping and tend to buy things without lists whenever possible.)


  69. noelle says:

    thank you for this post. with this recipe can you have your breadmaker do all the work (“knead cycle only) then put the bread dough in a traditional bread pan and bake it in your oven?


    • beanland says:

      I keep meaning to try this, because I would love a more traditionally shaped loaf. However, my hunch is it’s too much bread to fit comfortably in a standard sized loaf pan. I would need to divide it in two most likely, and then the loaves might be a bit short.

      I will need to experiment with this to say for sure… πŸ™‚


  70. Stacey says:

    I was looking for a “fluffier” 100% whole wheat recipe to use in my bread machine. Thanks for this one. I made it this morning and mine looked like yours and tasted good. I did not have dough conditioner so did not use, but did have the gluten since I had been experimenting with using it to increase the fluffiness.


  71. Jennifer says:

    Just curious if you have experimented with egg in place of lecithin? I am trying to avoid soy based products. Thanks in advance!


    • beanland says:

      Sorry, I haven’t! I would just skip the dough conditioner entirely before I’d worry about adding an egg. See how it turns out with the dough conditioner and go from there… I guess if I were to try an egg, I’d reduce the water by 2 TBS or so?


  72. Carol says:

    Amazing! My first bread machine was a Panasonic, purchased about 1990 and I made all of our bread with it, nearly all whole wheat. It was killed by a power surge and replaced with a Welbilt, which, even though it had a “Wheat”setting, could not make a decent loaf of whole wheat. I used it mostly to make dough for white rolls (dinner and cinnamon) and pizza. I purchased a Blendtec Kitchen Mill and decided to replace the Welbilt with a Panasonic. I could not believe how light and fluffy the first whole wheat loaf made in the Panasonic was made from the recipe in the owner’s manual. I didn’t like how dark the crust was, however and remembered your blog with the recipe that didn’t use the whole wheat setting. I tried it, and although the loaf is a little larger than what I prefer, it is absolutely wonderful! I’m tweaking it a little for a smaller loaf and the nice thing about the rapid setting is that I can make two loaves in the evening after work. I’m using white hard wheat ground in the Blendtec.


  73. sandyoc says:

    I have tried your recipe. without the dough conditioner it was pretty dense and heavy. now i have made it with the dough conditioner and it is the best loaf of bread i have ever made. do you know if it would be possible to reduce the salt and if so, how much of a reduction do you think would be reasonable? thanks


    • beanland says:


      Glad to hear your loaf turned out well with the dough conditioner. I use more like 1 1/4 tsp salt but I haven’t tried using much less than that. I know some amount of salt is essential to curtail the yeast activity (and desirable for flavor) because my loaf was awful and inedible when I forgot the salt once. It was like a small, tasteless rock. πŸ™‚


  74. sandyoc says:

    Also I forgot to ask if anyone has made a smaller size loaf? If so, did you just reduce the recipe by 25% or how did you do it? Thanks again, Sandy


    • beanland says:

      I’ve been experimenting lately with a 3/4 sized loaf and unfortunately it’s been giving me fits. Half the time it turns out beautiful, just smaller (and therefore more manageable) than my original loaf. The other half the of the time it’s been inexplicably dense. I haven’t been able to pin down why, yet. Here’s the recipe I use:
      3 c. whole wheat flour
      1 1/2 TBS vital wheat gluten
      1/3 tsp dough conditioner
      1 scant tsp salt
      1 1/2 TBS canola oil or applesauce
      1 1/2 TBS honey
      1 1/4 to 1 1/3 c. warm water
      2 tsp yeast


      • Frenchman says:

        I also had fits baking a 3 cup loaf and I believe the problem is our machine. When you use less than 4 cups the machine cannot always knead it properly. What I saw occasionally was the ball of dough just spinning around on the paddle so it really isnt kneading it.


  75. Gwen Sharp says:

    I’m wondering if you’ve experimented with “yeastless” whole wheat bread. I buy “Pain Rustique” at Trader Joe’s and the ingredient list is organic whole wheat flour, water, and salt. It’s a dense bread, which suits me perfectly. Any thoughts, or recipes for a bread machine for this type of loaf?


    • beanland says:

      Hi Gwen,

      I’m not familiar with that particular loaf but unless it’s actually unleavened, they are probably using wild yeast (sourdough) in that bread.

      I love my whole wheat sourdough waffles, but haven’t done too much experimentation with a sandwich loaf using a sourdough starter. It would be tasty, I bet! I’ll have to add it to my “someday” list. πŸ™‚


  76. Brooke says:

    Love this recipe! Thanks for sharing it. The texture is perfect and my family devoured it. This is the best bread machine recipe I have ever tried Thanks! Also, thanks for the tip about the water. My tops always fall until today.


  77. Gwen Sharp says:

    OK, I have success with whole wheat bread. I saw that you’ve added cinnamon and nuts. Have you ever also added raisens? I buy Schat’s Raisen Pecan bread (for about $5 a loaf!) when I am near their stores, and would love to make something similar in my bread machine. It would definitely be less expensive.


    • beanland says:

      Mmm I haven’t but that sounds like a great idea. I would probably soak them in hot water first for a while and then drain them… and cut down on water a bit in the recipe. I’ll have to try it!


  78. LAYNA JAN WILSON says:


    You said you bought a wheat grinder…I live in Vancouver Canada…where do I buy one? I have looked high and low here, and no success.


  79. Pingback: I’m in love | Adventures in Beanland

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s