Hungarian flours are now available in the United States both online and at Walmart grocery centers. They are ground the old-fashioned way, on stone mills. Here is the recipe which appears on the High Altitude Hungarian Whole Wheat Flour package, with minor adjustments. It’s great! 
Makes two medium loaves.
You’ll notice the recipe only has two rises, but there is a brief resting period for the dough, in which it is placed under a bowl. This technique was entirely new to me, but I do believe it contributed to the “good crumb” and moist, fluffy texture. I have baked many loaves of whole wheat bread, especially 100% whole wheat like this one, that turned out heavy and coarse. This recipe avoids that pitfall. I hope you enjoy it as much as I do.
Ingredients:
- 1 packet of active dry yeast (about 2 1/4 tsp)
- 2 c warm water
- 1/3 c honey or dark molasses
- 2 Tbsp soft vegetable shortening
- 2 tsp salt
- 5-6 c whole wheat flour
Directions:
- In mixing bowl, place in order given all ingredients except flour. Add flour gradually to make a stiff dough.
- Knead on a well-floured surface until smooth and satiny, 8 to 10 minutes. Place in greased bowl. Cover; let rise in warm place until doubled, 1 1/2 to 2 hours.
- Divide in half; shape into balls. Cover with bowl; let rest 15 minutes.
- Shape into loaves. Place in well-greased 9 x 5 or 8 x 4 inch pans. Cover, let rise until light and doubled, about 1 hour.
- Bake at 375 degrees F for 25-35 minutes, or until deep golden brown.
I made this whole wheat bread recipe and we really liked it. However it does not rise very much above the loaf pan. Looking at other recipes I am wondering if there should be more yeast. I also added gluten but it didn’t make any difference in the size of the loafs.
Thanks for trying the recipe. I’m sorry to hear it did not rise enough. I don’t think adding extra yeast would help. Perhaps a longer rise time. I often need to go 1 1/2 hours especially if the kitchen is cold. Again thanks for trying the recipe and for your input.
Has anyone added caraway seeds to this bread?
Yes indeed! I often use caraway seeds or dill seeds, and it’s delicious. Thank you for suggesting that.