Wonderful Whole Wheat Bread
Elevate your baking game with this "Wonderful Whole Wheat Bread" recipe—a perfect harmony of wholesome ingredients and comforting flavor. Made with a blend of nutty whole wheat flour and versatile all-purpose flour, this homemade bread is naturally sweetened with honey, delivering a subtly sweet and hearty taste in every bite. The dough comes together effortlessly with a straightforward kneading process, resulting in a soft, fluffy interior and a beautifully golden crust. Customize your loaf with a milk wash and sprinkle of oats or seeds for an artisan touch! With just 90 minutes of prep time and 35 minutes of baking, this versatile bread is perfect for sandwiches, toast, or simply slathered with butter. Try this warm and inviting recipe for a bakery-quality whole wheat bread that’s sure to impress.
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Recipe Information
Ingredients
- 3.5 cups Whole wheat flour
- 1.5 cups All-purpose flour
- 2.25 cups Warm water (110°F/45°C)
- 2.25 teaspoons Dry active yeast
- 3 tablespoons Honey
- 2 teaspoons Salt
- 2 tablespoons Olive oil (or vegetable oil)
- 1 tablespoon Milk (for brushing, optional)
- 2 tablespoons Oats or seeds (for topping, optional)
Instructions
In a large bowl, combine the warm water, honey, and yeast. Stir gently and let the mixture sit for 5-10 minutes until frothy and bubbly (this indicates that the yeast is activated).
Add the olive oil, salt, and 2 cups of whole wheat flour to the yeast mixture. Stir well with a wooden spoon or a dough hook if using a stand mixer.
Gradually add the remaining whole wheat flour and all-purpose flour, 1/2 cup at a time, until the dough starts to pull away from the sides of the bowl and becomes slightly sticky but manageable.
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic. Alternatively, knead with a stand mixer for 5-6 minutes on low speed.
Place the kneaded dough into a lightly oiled bowl, turning the dough to coat it in oil. Cover the bowl with a damp cloth or plastic wrap and let the dough rise in a warm spot for 1 hour, or until doubled in size.
Punch down the dough to release excess air and transfer it back to a floured surface. Divide the dough into two equal portions (or keep it whole for a larger loaf). Shape it into a loaf or desired form.
Grease a 9x5-inch loaf pan (or two if dividing the dough) and place the shaped dough into the pan. Cover lightly with a cloth or plastic wrap and allow it to rise again for 30-45 minutes, or until the dough has doubled and crests above the pan.
Preheat your oven to 375°F (190°C). If desired, brush the top of the dough with milk for a soft crust and sprinkle with oats or seeds for added texture.
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. An instant-read thermometer inserted in the center should read 190°F (88°C) for doneness.
Remove the bread from the oven and let it cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.
Slice and enjoy your wonderful whole wheat bread! Store leftover bread in an airtight container or bag to keep it fresh.
Nutrition Facts
Calories |
2593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 4757 mg | 207% | |
| Total Carbohydrate | 506.7 g | 184% | |
| Dietary Fiber | 58.9 g | 210% | |
| Total Sugars | 54.8 g | ||
| Protein | 80.1 g | 160% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 199 mg | 15% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 2140 mg | 46% | |
*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.
