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Whole Wheat Bread Flour Blend

Whole Wheat Bread Flour Blend prepared dish

This homemade bread flour blend combines bread flour, whole wheat flour, oat flour, vital wheat gluten, and flaxseed for a higher-fiber baking base with strong gluten structure. Use it cup-for-cup in hearty yeast breads, rolls, and sandwich loaves where a nutty whole-grain flavor is welcome.

This recipe is american style, breakfast, scaled for 8 servings, with 10 min prep.

Prep: 10 min · Total: 10 min · Serves: 8

Quick cooking notes

  • Core ingredients include ground flaxseed, bread flour, oat flour, whole wheat flour.
  • Follow all 10 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 8 servings.

Ingredients

  • 2 tbsp ground flaxseed
  • 2 cups bread flour
  • 0.5 cup oat flour
  • 1.5 cups whole wheat flour
  • 2 tbsp vital wheat gluten

Instructions

  1. Place a large, dry mixing bowl on a stable work surface with no heat applied, and set a fine-mesh sieve or flour sifter over the bowl so the dry ingredients can be aerated evenly.
  2. Spoon 2 cups bread flour into dry measuring cups, level each cup with the back of a knife, and add the flour to the sieve; the flour should be loose rather than packed.
  3. Measure 1.5 cups whole wheat flour the same way, add it to the sieve, and tap the sieve over the large bowl for 1-2 minutes until only coarse bran flecks remain in the sieve.
  4. Add 0.5 cup oat flour, 2 tbsp vital wheat gluten, and 2 tbsp ground flaxseed to the bowl, using dry measuring spoons and leveling each spoonful for consistent baking results.
  5. Whisk the mixture in the large bowl with a balloon whisk for 2 minutes, scraping around the sides and bottom of the bowl, until the color looks evenly speckled and no pale streaks of bread flour remain.
  6. Pass the blended flour through the fine-mesh sieve once more into a second large, dry bowl with no heat applied, stirring the last few tablespoons gently with a spoon to break up any small clumps.
  7. Whisk the sifted blend for 30 seconds, then scoop a spoonful from the bottom of the bowl to confirm the flaxseed and whole wheat flour are evenly distributed throughout the mixture.
  8. Transfer the flour blend to a clean, dry 1-quart airtight container using a wide-mouth funnel or measuring cup, and tap the container lightly on the counter for 10 seconds to settle the flour without packing it down.
  9. Label the container with the date and store it in a cool, dry pantry for up to 1 month, or refrigerate it for up to 3 months to keep the whole-grain flours and flaxseed fresh.
  10. Before using, stir or shake the sealed container for 10 seconds, then measure the blend by spooning it into a dry measuring cup and leveling it; one serving is approximately 0.5 cup of flour blend.

Nutrition (per serving)

  • Calories: 232
  • Protein: 10 g
  • Fat: 2 g
  • Carbohydrates: 44 g
  • Fiber: 5 g
  • Sugar: 0 g
  • Sodium: 4 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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