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best whole wheat bread for high altitudes

(1 rating)
Recipe by
Kelley Paystrup
Spanish Fork, UT

Making bread at high altitude often results in dense heavy loaves that resemble bricks. I did a lot of experimenting to find the right recipe for 4800 feet that would use my stored wheat. I have tested it as high as 5300 feet, and currently am at 4800 feet. This is the result: a good, chewy, nicely shaped loaf.

(1 rating)
yield serving(s)
prep time 3 Hr
cook time 40 Min
method Bake

Ingredients For best whole wheat bread for high altitudes

  • 1/2 Tbsp
    dry yeast
  • 1/4 c
    warm water
  • 2 1/2 c
    scalded milk
  • 3 Tbsp
    real butter
  • 2 Tbsp
    gluten
  • 1 Tbsp
    salt
  • 3 Tbsp
    sugar
  • 5 1/2 c
    freshly ground flour
  • 1 c
    white flour, if needed

How To Make best whole wheat bread for high altitudes

  • 1
    Soften yeast in warm water, set aside. Scald milk. Grind wheat into flour.
  • 2
    In stand mixer bowl, combine scalded milk, butter, sugar, and salt. Wait for it to cool. (about 15 minutes) Once cool, add 3 cups of the wh.wheat flour and the gluten, beat well with regular mixer blade.
  • 3
    Add softened yeast mixture and remaining wh. wheat flour. Switch to dough hook. Beat until thoroughly mixed. Add a little of the white flour or a little more wh. wheat flour only if needed. Dough should be a soft sticky ball at the bottom of the bowl.
  • 4
    Cover with plastic wrap and let rise 15 minutes.
  • 5
    With dough hook and mixer set on low, knead bread for 2 minutes.
  • 6
    Put dough into a buttered bowl. Cover and let rise 40 minutes.
  • 7
    With lightly buttered hands, punch down dough and slap out air bubbles. Let rise covered another 30 minutes.
  • 8
    With lightly buttered hands, punch down dough and slap out air bubbles. Let rise covered another 20 minutes
  • 9
    With lightly buttered hands, punch down dough and slap out air bubbles. Divide into two balls for loaves. cover and let rest 10 minutes.
  • 10
    Shape into loaves and place into two well buttered loaf pans. Let rise in a warm place to the top of the pans (not doubled)
  • 11
    Bake at 375-400 degree preheated oven for 35-45 minutes
  • 12
    Lay bread on side on a rack until it cools enough to pop out of the pans, and finish cooling. butter tops if desired

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