Skip to content
  • by

Rustic Wheat Bread

Rustic Wheat Bread This is a bread you can make in your stand mixer, if your mixer has a dough hook. Very little hand kneading is necessary. The date syrup lends a lovely undertone to the wheat flavor of this loaf, yet this is not a sweet bread. It is crusty and hearty, and it is dense and tightly grained inside, making it great for slicing.

Makes 1 large loaf.


  • 1 1/2 c warm water (110-115 degrees F)
  • 1 packet active dry yeast (or 2 1/2 tsp yeast)
  • 2/3 c instant nonfat dry milk
  • 1/2 c date syrup
  • 4 c all-purpose flour
  • 1/2 c miller’s bran
  • 1 c whole wheat flour
  • 1/2 tsp sea salt
  • 1 Tbsp canola oil (divided use)
  • 1 Tbsp sesame seeds


  1. Place the water and yeast in the largest mixing bowl of your stand mixer. Allow yeast to dissolve and develop 5 minutes.
  2. Add instant dry milk and date syrup and, using your mixer’s dough hook, blend on low speed until completely incorporated. Blend together the all-purpose flour, miller’s bran, whole wheat flour and sea salt, and add most of it to the mixer little by little while on low speed. (Reserve the last cup of dry ingredients for the kneading board.) Beat on medium speed 3 minutes in the mixer, put dough on the kneading board, adding the extra dry ingredients as needed and working the dough for about 1-2 minutes. With 1 tsp of the canola oil, oil a large bowl, place the dough inside, and cover with a clean towel. Allow to double in volume in a warm place (for about 1 hour). Preheat the oven to 400 degrees and use 1 tsp of remaining oil to grease a 2 pound loaf pan.
  3. Shape the dough into a seamless cylindrical shape and place it in the prepared pan. Cover with a towel and allow to double in volume (for about 45 minutes) in a warm place. Meanwhile preheat the oven to 400 degrees. Oil the top of the loaf with the remaining canola oil and sprinkle with sesame seeds. Bake the loaf for 15 minutes, lower the heat to 350 degrees F. and bake another 25-30 minutes, or until the bread makes a hollow sound when rapped on top. Cool 5 minutes in the pan, run a butter knife around the edges, and turn out onto a cooling rack. Allow to cool fully before slicing.

Leave a Comment

Your email address will not be published. Required fields are marked *