Easiest Whole Wheat bread ever

I have been searching for the perfect whole wheat bread recipe for years. I am no longer satisfied with "store bought" brands that say they are whole wheat and no additives, but are not.   After reading recipe after recipe for , and  many, many blunders and inedible concoctions, I stumbled upon the perfect recipe and the best homemade WW bread ever without using a bit of white flour!!!!!! 

If you have ever made WW bread, you know that it can very wrong very quickly, and the frustration can be maddening. As I added each, ingredient I waited for that moment of failure, and waited and waited, but it did not come.  Even after it was in the oven baking, in the back of my mind, I thought this effort was just another brick for the garbage.  To my absolute delight, when I pulled the loaves from the oven, they not only looked great, but the texture was perfect and flavor was fabulous.  Even my husband, who is a die hard for the white gooey  Schwebel and Sunbeam bread that sticks to your teeth with every bite, ate a whole loaf. 

Here it is, let me know how it worked for you.  I use all organic flours, but you decide for yourself.

Mix together:

2 cups organic stone ground whole wheat flour
1 cup organic potato flour
1 cup organic rolled oats, ground into flour (I use a coffee grinder to make my own oat flour)
1 cup white whole wheat flour (made by King Arthur and it is whole wheat flour made from a white wheat germ)
1 teaspoon baking power
1 teaspoon baking soda
1 teaspoon salt


Heat 2 cups water to 110 F and add two packets of  yeast (not the rapid rise) mix and cover it until it foams, about 10 minutes.
To the water/yeast mixture, add 2 tablespoons of honey (or to our taste) and 2 tablespoons olive oil

using food processor or mixer slowly add dry ingredients, one cup at a time and mix until incorporated.  When  it comes together, move it to a floured area and knead it, adding flour, for about 5 to 10 minutes, until it is tacky but not sticky.

Place in oiled bowl, cover with cloth or plastic wrap until  doubled, approximately 1 hour.  Bunch it down and place it in loaf pans, I made 1 large loaf and 2 smaller loaves.

Bake 425 F for 30 minutes, or until  nicely browned and hollow sounding when tapped.

My bread came out soft and golden brown and delicious.

Good luck.