100 Whole Wheat Bread
Discover the wholesome goodness of homemade 100% Whole Wheat Bread, a nourishing recipe that's perfect for bread-lovers looking for a healthier alternative. This recipe combines the earthy richness of whole wheat flour with a touch of natural sweetness from honey and the subtle depth of olive oil. The bread is beautifully soft, thanks to a well-balanced ratio of water and flour, and its rich golden crust makes it irresistibly inviting. With just a few pantry staples and simple techniques, including kneading and double proofing, you can create a loaf that's hearty yet tender — ideal for sandwiches, toast, or as a side for soups and salads. Ready in just under 2 hours, this foolproof recipe ensures bakery-quality results at home. Master the art of whole-grain baking and enjoy the satisfying aroma of freshly baked bread wafting through your kitchen!
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Recipe Information
Ingredients
- 420 grams Whole wheat flour
- 300 milliliters Water
- 7 grams Active dry yeast
- 2 tablespoons Honey
- 2 tablespoons Olive oil
- 1 teaspoon Salt
Instructions
In a large mixing bowl, combine the warm water (about 40°C or 105°F), honey, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture turns frothy.
Add the olive oil, salt, and 2/3 of the whole wheat flour (about 280 grams) to the yeast mixture. Mix until a shaggy dough forms.
Gradually add the remaining flour (140 grams), a little at a time, until the dough becomes cohesive but slightly sticky.
Transfer the dough to a clean, floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook for 6-8 minutes on medium-low speed.
Shape the dough into a ball and place it in a greased bowl. Cover with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free area for 1 to 1.5 hours, or until doubled in size.
Punch down the dough to release the air, then shape it into a loaf. Place the shaped dough into a greased 9x5-inch loaf pan.
Cover with a towel or plastic wrap again and let it rise for another 30-40 minutes, or until the dough rises about 1 inch above the rim of the pan.
Preheat your oven to 175°C (350°F). Once preheated, bake the bread for 30-35 minutes, or until the top is golden brown and the loaf 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.
Enjoy your homemade 100% whole wheat bread fresh, or store it in an airtight container for up to 3 days.
Nutrition Facts
Calories |
1826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2397 mg | 104% | |
| Total Carbohydrate | 341.8 g | 124% | |
| Dietary Fiber | 52.5 g | 188% | |
| Total Sugars | 36.5 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 166 mg | 13% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1864 mg | 40% | |
*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.
