whole wheat bread recipe

Here’s a simple Whole Wheat Bread recipe that yields a soft, flavorful loaf with the goodness of whole grains.

Whole Wheat Bread Recipe

Ingredients:

• 2 cups whole wheat flour

• 1 cup all-purpose flour (optional for softer bread; you can use 100% whole wheat flour if preferred)

• 1 packet (2 1/4 teaspoons) active dry yeast

• 1 tablespoon honey or sugar (for feeding the yeast)

• 1 1/4 cups warm water (about 110°F / 45°C)

• 2 tablespoons olive oil or melted butter

• 1 teaspoon salt

• 1 tablespoon vital wheat gluten (optional, but helps with a lighter loaf, especially if using all whole wheat flour)

Instructions:

1. Activate the Yeast:

   • In a small bowl, combine the warm water and honey (or sugar). Sprinkle the yeast on top and stir to combine. Let it sit for 5-10 minutes until it becomes frothy and bubbly. This ensures that the yeast is active and ready.

2. Mix Dry Ingredients:

   • In a large bowl, combine the whole wheat flour, all-purpose flour (if using), and salt. If you’re using vital wheat gluten, add it here as well.

3. Combine Wet and Dry Ingredients:

   • Once the yeast mixture is frothy, add it to the dry ingredients along with the olive oil (or melted butter). Stir the mixture until a dough forms. The dough should be soft but not too sticky. If it’s too sticky, add a little more all-purpose flour, one tablespoon at a time.

4. Knead the Dough:

   • Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until the dough is smooth and elastic. If you’re using a stand mixer with a dough hook, knead on low speed for about 5-7 minutes.

5. First Rise:

   • Shape the dough into a ball and place it in a lightly oiled bowl, turning the dough once to coat it with oil. Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise in a warm place for 1-1.5 hours, or until it has doubled in size.

6. Shape the Dough:

   • Once the dough has risen, punch it down to release the air. Turn it out onto a floured surface, and shape it into a loaf by folding the edges into the center, then rolling it tightly to fit your loaf pan.

7. Second Rise:

   • Place the shaped dough into a greased 9×5-inch loaf pan. Cover it again with a towel or plastic wrap and let it rise for another 30-45 minutes, or until it has risen slightly above the rim of the pan.

8. Preheat the Oven:

   • While the dough is rising, preheat your oven to 375°F (190°C).

9. Bake the Bread:

   • Once the dough has risen, place the loaf in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom. You can also check the internal temperature with a kitchen thermometer; it should be around 190°F (88°C).

10. Cool:

    • Remove the bread from the oven and let it cool in the pan for 5-10 minutes. Then, transfer it to a wire rack to cool completely before slicing.

Tips:

• For a softer crust: You can brush the top of the bread with melted butter right after baking for a softer, slightly shiny crust.

• For a sweeter flavor: If you prefer a sweeter bread, you can add up to 2 tablespoons of honey or sugar, adjusting to your taste.

• Storage: Once cooled, store the bread in an airtight container at room temperature for up to 3-4 days. For longer storage, slice and freeze individual pieces.

Enjoy your homemade whole wheat bread fresh with butter, jam, or any topping of your choice!