100 Whole Wheat Bread Non Dense Heavy White Bread Texture
Experience the perfect balance of wholesome nutrition and irresistibly light texture with this 100% Whole Wheat Bread recipe, crafted to deliver the soft, airy quality of white bread without sacrificing the hearty goodness of whole grains. Enhanced with the addition of vital wheat gluten for structure and elasticity, this bread rises beautifully, offering a tender crumb that is ideal for sandwiches, toast, or as a side to your favorite soups. Sweetened naturally with honey and enriched with olive oil or butter, every slice is aromatic, flavorful, and nutritious. With straightforward steps and just 20 minutes of prep time, this recipe makes it easy to create a bakery-quality loaf at home. Brushed with optional milk before baking for a golden, glossy crust, this whole wheat bread proves that healthy can indeed be delicious. Perfect for family meals and meal prep, it’s a staple you'll want to bake again and again.
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Recipe Information
Ingredients
- 420 grams Whole wheat flour
- 300 milliliters Warm water (between 110°F and 115°F)
- 50 grams Honey
- 30 milliliters Olive oil (or melted butter)
- 7 grams Instant yeast
- 7 grams Salt
- 10 grams Vital wheat gluten
- 15 milliliters Milk (optional for brushing the crust)
Instructions
In a large mixing bowl, combine the warm water, honey, and instant yeast. Stir gently and let sit for about 5 minutes until the mixture turns frothy.
Add olive oil, salt, and vital wheat gluten to the yeast mixture. Mix well to fully incorporate.
Gradually add the whole wheat flour, about 100 grams at a time, mixing with a wooden spoon or dough whisk until the dough begins to come together.
Turn the dough out onto a lightly floured surface and knead for about 8 to 10 minutes until the dough is smooth, elastic, and slightly tacky to the touch. Alternatively, use a stand mixer with a dough hook for 5 to 6 minutes on medium speed.
Place the dough in a lightly greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
Punch down the dough and shape it into a log. Place the dough into a greased 9x5-inch loaf pan, pressing lightly to ensure it fills the pan evenly.
Cover the pan with a loose piece of plastic wrap or a towel, and let the dough rise again for 30 to 45 minutes, or until it crowns just above the edge of the pan.
Preheat your oven to 350°F (175°C). If desired, brush the top of the dough with milk to enhance browning and give the crust a silky finish.
Bake the bread in the preheated oven for 30 to 35 minutes, or until it sounds hollow when tapped on the bottom and the internal temperature registers 190°F (88°C) with an instant-read thermometer.
Remove the bread from the pan and cool completely on a wire rack before slicing and serving.
Nutrition Facts
Calories |
1906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 2788 mg | 121% | |
| Total Carbohydrate | 350.8 g | 128% | |
| Dietary Fiber | 53.2 g | 190% | |
| Total Sugars | 43.8 g | ||
| Protein | 67.3 g | 135% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 182 mg | 14% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 1839 mg | 39% | |
*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.
