Soft 100 Whole Wheat Bread
Discover the ultimate recipe for Soft 100% Whole Wheat Bread, a wholesome, homemade loaf that’s as fluffy as it is nutritious. This easy-to-make bread combines the nutty richness of whole wheat flour with the natural sweetness of honey and the heart-healthy benefits of olive oil. Featuring optional milk powder for an added boost of softness, this recipe yields a tender crumb that makes it perfect for sandwiches, toasts, or enjoying warm with a pat of butter. Using simple ingredients and a straightforward process, this bread achieves its soft, airy texture through proper kneading and two patient rises, ensuring a bakery-quality loaf right from your kitchen. Whether you're an experienced baker or a beginner, this 100% whole wheat bread recipe is a must-try for anyone seeking a healthier yet delicious homemade bread option.
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Recipe Information
Ingredients
- 480 grams Whole wheat flour
- 360 milliliters Warm water (about 110°F/43°C)
- 60 grams Honey
- 45 milliliters Olive oil (or any neutral vegetable oil)
- 9 grams Salt
- 7 grams Active dry yeast
- 15 grams Optional: Milk powder (for added softness)
Instructions
In a large mixing bowl or the bowl of a stand mixer, combine the warm water and honey. Sprinkle the active dry yeast on top and let it sit for 5-10 minutes until bubbles form and the yeast is activated.
Add the olive oil, salt, and optional milk powder to the bowl. Gradually mix in 360 grams of the whole wheat flour until a shaggy dough forms.
If using a stand mixer, attach the dough hook and knead on low speed, adding the remaining whole wheat flour (120 grams) a little at a time. If kneading by hand, turn the dough onto a floured surface and knead for about 8-10 minutes, incorporating the remaining flour.
The dough should become smooth and elastic. If it feels too sticky, add a small amount of extra flour (1 tablespoon at a time) until it's manageable but still slightly tacky.
Place the dough in a lightly oiled bowl and cover it with a clean, damp kitchen towel. Let it rise in a warm place for 1 to 1.5 hours, 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, seam side down.
Cover the loaf with the damp kitchen towel again and allow it to rise for another 30-45 minutes, or until it has risen about 1 inch above the edges of the pan.
Preheat your oven to 375°F (190°C). Once the bread has finished its second rise, bake it in the preheated oven for 25-30 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then carefully transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 3626 mg | 158% | |
| Total Carbohydrate | 405.8 g | 148% | |
| Dietary Fiber | 59.8 g | 214% | |
| Total Sugars | 57.2 g | ||
| Protein | 70.9 g | 142% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 306 mg | 24% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 2316 mg | 49% | |
*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.
