Moist Light Fluffy Whole Wheat Bread
Get ready to experience bakery-quality bread at home with this Moist, Light, and Fluffy Whole Wheat Bread recipe! Perfectly blending the hearty goodness of whole wheat flour with a touch of bread flour for added structure, this homemade bread achieves the ideal balance of wholesome nutrition and soft, airy texture. The secret lies in the addition of vital wheat gluten, which ensures every slice is tender yet strong enough to hold your favorite toppings. Naturally sweetened with honey and enriched with olive oil, this loaf bakes up golden and aromatic with minimal effort. Whether you're a seasoned baker or a beginner in the kitchen, this recipe delivers consistently impressive results. Perfect for sandwiches, toasts, or simply enjoying fresh with a smear of butter, this is the ultimate guide to creating the best whole wheat bread from scratch.
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Recipe Information
Ingredients
- 3 cups Whole wheat flour
- 1 cup Bread flour
- 1 tablespoon Instant yeast
- 3 tablespoons Honey
- 1.5 cups Warm water (approximately 110°F/43°C)
- 2 tablespoons Olive oil
- 1.5 teaspoons Salt
- 2 tablespoons Vital wheat gluten
Instructions
In a large mixing bowl, combine the whole wheat flour, bread flour, and vital wheat gluten. Stir together until evenly combined.
In a separate small bowl or measuring cup, mix the warm water, honey, and instant yeast. Let sit for 5-10 minutes until the yeast becomes frothy.
Add the yeast mixture to the dry ingredients, along with the olive oil and salt. Begin mixing and kneading the dough. You can use a stand mixer with a dough hook or knead by hand for about 8-10 minutes until the dough is smooth and elastic.
Lightly oil a large bowl and place the dough inside. Cover the bowl with a clean kitchen towel or plastic wrap, and let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
Punch down the risen dough and shape it into a loaf. Place the shaped dough into a greased 9x5-inch loaf pan.
Cover the loaf pan loosely with a towel or wrap, and let the dough rise again for about 30-40 minutes, or until it rises just above the edge of the pan.
Preheat your oven to 350°F (175°C) during the second rise.
Once the dough has risen, place the loaf pan in the preheated oven and bake 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 about 5 minutes. Then transfer the bread to a wire rack to cool completely before slicing.
Serve and enjoy your moist, light, fluffy whole wheat bread!
Nutrition Facts
Calories |
2200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3571 mg | 155% | |
| Total Carbohydrate | 413.7 g | 150% | |
| Dietary Fiber | 49.9 g | 178% | |
| Total Sugars | 53.8 g | ||
| Protein | 77.8 g | 156% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 1736 mg | 37% | |
*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.
