50 Whole Wheat Bread
Get ready to bake the perfect balance of wholesome and fluffy with this delightful 50% Whole Wheat Bread recipe. Combining the nutty richness of whole wheat flour with the light texture of all-purpose flour, this homemade bread offers an irresistible texture and subtle sweetness from a touch of honey. The recipe is beginner-friendly, featuring a straightforward method of kneading and two satisfying rises for that perfect loaf shape. Infused with olive oil for a tender crumb and made with pantry staples, this bread is ideal for everything from morning toast to hearty sandwiches. Whether you're a seasoned baker or trying your hand at homemade bread for the first time, this golden, crusty loaf is sure to be a staple in your kitchen. Try it today and enjoy the irresistible aroma of freshly baked bread!
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Recipe Information
Ingredients
- 1.5 cups Warm water (110°F/45°C)
- 2.25 teaspoons Active dry yeast
- 2 tablespoons Honey
- 2 cups Whole wheat flour
- 2 cups All-purpose flour
- 1.5 teaspoons Salt
- 3 tablespoons Olive oil
Instructions
In a large mixing bowl, combine the warm water, active dry yeast, and honey. Stir gently and let it sit for 5-7 minutes until the yeast starts to foam.
Add the olive oil, salt, and whole wheat flour to the yeast mixture. Stir with a wooden spoon until combined.
Gradually add the all-purpose flour, a half cup at a time, mixing after each addition. Continue until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic.
Lightly grease a mixing bowl with a small amount of olive oil. Place the dough into the bowl, turning to coat it in oil. Cover with a clean kitchen towel and let rise in a warm place for 1 hour or until doubled in size.
Punch down the dough to release excess air and shape it into a loaf. Place the shaped dough into a greased 9x5-inch loaf pan.
Cover the loaf with the towel and let it rise again for about 30 minutes, or until the dough has risen slightly above the edge of the pan.
Preheat the oven to 375°F (190°C).
Bake the bread for 28-30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Allow the bread to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.0 g | 63% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3563 mg | 155% | |
| Total Carbohydrate | 394.5 g | 143% | |
| Dietary Fiber | 37.1 g | 132% | |
| Total Sugars | 36.1 g | ||
| Protein | 59.7 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 1394 mg | 30% | |
*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.
