Soft Crust Whole Wheat Bread
Discover the ultimate recipe for Soft Crust Whole Wheat Bread, a wholesome and tender homemade loaf that's brimming with rich, nutty flavor. Made with a blend of hearty whole wheat flour and just a touch of all-purpose flour for pliability, this bread achieves perfect softness thanks to techniques like kneading to elastic perfection and brushing the crust with melted butter straight from the oven. Sweetened naturally with honey and enriched with a hint of olive oil, it's both nourishing and delicious. This easy-to-follow recipe requires minimal effort but delivers bakery-quality results, with its golden brown crust and irresistibly tender crumb. Perfect for sandwiches, toast, or just enjoying warm with a pat of butter, this loaf is a must-try for home bakers craving wholesome comfort. Ideal for beginners and seasoned bakers alike, this bread combines nutrition, flavor, and a foolproof method to create a new staple in your recipe collection.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 3 cups Whole wheat flour
- 0.5 cups All-purpose flour
- 2.25 teaspoons Instant yeast
- 1.5 cups Warm water (110°F/43°C)
- 3 tablespoons Honey
- 3 tablespoons Olive oil
- 1.5 teaspoons Salt
- 2 tablespoons Butter (melted, for brushing the crust)
Instructions
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, instant yeast, and salt. Stir until evenly mixed.
In a medium bowl, mix warm water, honey, and olive oil. Stir until the honey is dissolved.
Gradually pour the wet ingredients into the dry ingredients, stirring with a wooden spoon or your hands until a dough forms.
Transfer the dough onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic. Alternatively, knead the dough in a stand mixer with the dough hook attachment for 5-6 minutes.
Place the kneaded dough into a lightly oiled bowl, turning it once to coat the surface with oil. Cover the bowl with a clean damp towel or plastic wrap.
Let the dough rise in a warm place for 1-1.5 hours or until it doubles in size.
Punch down the dough to release the air and shape it into a loaf. Place the loaf into a greased 9x5-inch loaf pan.
Cover loosely with plastic wrap and let the dough rise again for 30-45 minutes until it doubles in size and fills the pan.
Preheat the oven to 350°F (175°C).
Bake the bread in the preheated oven for 30-35 minutes or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and immediately brush the crust with melted butter to keep it soft.
Let the bread cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.0 g | 8% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 244 mg | 11% | |
| Total Carbohydrate | 30.7 g | 11% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 4.4 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 11 mg | 1% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 118 mg | 3% | |
*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.
