100 Whole Wheat
Discover the wholesome goodness of homemade bread with this easy and satisfying 100% Whole Wheat recipe. Crafted with nutrient-rich whole wheat flour and naturally sweetened with honey, this recipe delivers a soft, hearty loaf that's perfect for sandwiches, toast, or simply enjoying with a pat of butter. The addition of olive oil ensures a moist crumb, while the optional vital wheat gluten enhances texture, making it irresistibly fluffy despite being made entirely of whole grains. With straightforward steps, including a quick yeast activation and a warm double-rise, this recipe is ideal for bakers of all levels. Enjoy the rewarding aroma of fresh bread as it bakes to golden perfection in just 35 minutes of oven time. Nutritious, versatile, and endlessly satisfying, this whole wheat bread will quickly become a homemade staple in your kitchen.
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Recipe Information
Ingredients
- 360 grams Whole wheat flour
- 300 milliliters Water
- 2 tablespoons Honey
- 2 tablespoons Olive oil
- 1.5 teaspoons Salt
- 2.25 teaspoons Active dry yeast
- 1 tablespoon Vital wheat gluten (optional, for improved texture)
Instructions
In a small bowl, combine the water (warm, about 100°F/38°C) and honey. Sprinkle the active dry yeast over the water and let it sit for 5-10 minutes until frothy.
In a large mixing bowl, combine the whole wheat flour, salt, and vital wheat gluten (if using). Mix well.
Add the yeast mixture and olive oil to the flour mixture. Stir with a wooden spoon or spatula until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until the dough is smooth and elastic. Alternatively, you can knead the dough using a stand mixer with the dough hook attachment for about 6-8 minutes.
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until it has doubled in size.
Punch down the dough to release any air bubbles. Turn it out onto a lightly floured surface and shape it into a loaf.
Place the shaped loaf into a greased 9x5-inch loaf pan. Cover loosely with the kitchen towel or plastic wrap and let it rise again for 45 minutes to 1 hour, or until it has risen just above the edge of the pan.
Preheat the oven to 375°F (190°C). Once the loaf has completed its second rise, bake it in the preheated oven for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool in the pan for 5 minutes. Then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.8 g | 4% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 245 mg | 11% | |
| Total Carbohydrate | 24.6 g | 9% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 3.0 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 12 mg | 1% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 113 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
