Perfect Whole Wheat Bread
Discover the joy of baking homemade "Perfect Whole Wheat Bread," a wholesome and irresistibly soft loaf packed with nutty, earthy flavors. This recipe combines nutrient-rich whole wheat flour with a touch of honey or maple syrup for natural sweetness, resulting in a golden loaf that's hearty yet tender. With simple ingredients like active dry yeast, warm water, and a bit of oil or butter, this no-fail bread recipe is perfect for beginners and seasoned bakers alike. The step-by-step process includes easy kneading techniques and proofing tips to ensure a perfectly risen texture every time. Serve this versatile bread fresh from the oven for sandwiches, toast, or alongside soups and salads. Elevate your baking game with this nutritious and satisfying whole wheat bread recipe, sure to become a family favorite!
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Recipe Information
Ingredients
- 450 g Whole wheat flour
- 360 ml Warm water (around 110°F/45°C)
- 7 g Active dry yeast
- 2 tbsp Honey or maple syrup
- 1.5 tsp Salt
- 2 tbsp Vegetable oil or melted butter
Instructions
In a large mixing bowl, combine the warm water and honey. Stir until dissolved.
Sprinkle the active dry yeast over the water mixture. Let it sit for 5 to 10 minutes until the mixture becomes frothy, indicating the yeast is activated.
Add 300g of the whole wheat flour to the bowl, along with the salt and vegetable oil (or melted butter). Mix until well combined, forming a sticky dough.
Gradually add the remaining 150g of flour, a little at a time, and knead the dough by hand or using a stand mixer with a dough hook. Knead for 8-10 minutes until the dough is smooth and elastic.
Lightly grease a clean bowl with oil, and place the dough inside. Cover the bowl with a damp cloth or plastic wrap and allow the dough to rise in a warm place for 1 to 1.5 hours, or until it doubles in size.
Punch down the dough and transfer it to a lightly floured surface. Shape the dough into a loaf by flattening it into a rectangle, then rolling it tightly. Pinch the seam closed and tuck the ends under.
Grease a 9x5-inch (23x13 cm) loaf pan with oil or butter. Place the shaped dough into the pan, seam-side down. Cover the pan with a cloth and let the dough rise for another 30-45 minutes, or until it rises about 1 inch above the rim of the pan.
Preheat your oven to 375°F (190°C). Once preheated, bake the bread in the center of the oven for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer the loaf to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
1926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3568 mg | 155% | |
| Total Carbohydrate | 363.6 g | 132% | |
| Dietary Fiber | 56.2 g | 201% | |
| Total Sugars | 36.6 g | ||
| Protein | 62.9 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 158 mg | 12% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 1986 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.
