My Best Whole Wheat Bread
Discover the perfect balance of wholesome flavor and soft, fluffy texture with "My Best Whole Wheat Bread" recipe—a must-try for anyone searching for a healthy and satisfying homemade bread. Made with heart-healthy olive oil, naturally sweetened with honey, and packed with the nutty richness of 100% whole wheat flour, this bread is as nutritious as it is delicious. The step-by-step kneading and rising process develops an irresistibly tender crumb and a golden crust that’s perfect for sandwiches, toast, or enjoying with a pat of butter. With just a few pantry staples and under two hours of prep and bake time, this approachable recipe delivers bakery-quality results in your own kitchen. Perfect for beginners and seasoned bakers alike, this whole wheat bread is sure to become a household favorite!
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Recipe Information
Ingredients
- 1.5 cups warm water
- 2 tablespoons honey
- 1 tablespoon active dry yeast
- 2 tablespoons olive oil
- 1.5 teaspoons salt
- 3.5 cups whole wheat flour
- 0.5 cups all-purpose flour (optional, for adjusting)
Instructions
In a large mixing bowl, combine warm water (about 110°F or 45°C) and honey. Stir until the honey has dissolved.
Sprinkle the active dry yeast over the water-honey mixture and let it sit for 5-10 minutes until it becomes frothy.
Add olive oil and salt to the yeast mixture and stir to combine.
Gradually add 2 cups of whole wheat flour, stirring after each addition, until a thick batter forms.
Continue adding the remaining whole wheat flour (in 1/2-cup increments) and stir until the dough begins to pull away from the sides of the bowl.
If the dough feels too sticky, incorporate small amounts of all-purpose flour (no more than 1/4 cup at a time) until the dough is workable but still slightly tacky.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until the dough is smooth and elastic.
Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until it has doubled in size.
Punch down the dough and shape it into a loaf. Transfer it to a greased 9x5-inch loaf pan.
Cover the loaf loosely with a towel and let it rise again in a warm place for 30 minutes or until it has risen about 1 inch above the edge of the pan.
Preheat your oven to 375°F (190°C).
Bake the bread in the preheated oven for 25-30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2060 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3570 mg | 155% | |
| Total Carbohydrate | 390.4 g | 142% | |
| Dietary Fiber | 54.7 g | 195% | |
| Total Sugars | 36.7 g | ||
| Protein | 66.3 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 158 mg | 12% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 1980 mg | 42% | |
*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.
