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Whole Wheat Bread

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  • Author: KimEasy
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 2 hours, 30 minutes
  • Yield: 1 loaf (about 12 slices) 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This homemade whole wheat bread is soft, wholesome, and perfect for sandwiches or toast. Made with 100% whole wheat flour, it’s healthy and packed with fiber, making it a nutritious addition to your meals. It has a slight sweetness from honey and a soft, chewy texture that’s easy to make even for beginner bakers.

Ingredients

Units Scale
  • 3 cups whole wheat flour
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1 1/4 cups warm water (110°F)
  • 2 tbsp honey
  • 2 tbsp olive oil or melted butter
  • 1 1/2 tsp salt
  • 1 tbsp vital wheat gluten (optional, for extra softness)

Instructions

  1. Activate the yeast: In a small bowl, combine the warm water, honey, and active dry yeast. Let the mixture sit for about 5-10 minutes until it becomes foamy.
  2. Mix the dry ingredients: In a large bowl, mix the whole wheat flour, salt, and optional vital wheat gluten (if using).
  3. Combine wet and dry ingredients: Pour the yeast mixture and olive oil into the dry ingredients. Stir until a dough forms.
  4. Knead the dough: Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Add a little more flour if the dough is too sticky.
  5. First rise: Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-1.5 hours, or until it doubles in size.
  6. Shape the dough: Punch down the dough, then shape it into a loaf. Place the dough in a greased 9×5-inch loaf pan.
  7. Second rise: Cover the loaf pan with the towel and let it rise for another 30-45 minutes until the dough has risen above the top of the pan.
  8. Bake: Preheat the oven to 375°F (190°C). Bake the bread for 30-35 minutes or until the top is golden brown and the bread sounds hollow when tapped.
  9. Cool: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

  • For a softer texture, use 1 tablespoon of vital wheat gluten.
  • Add seeds like flax, sunflower, or chia to the dough for added nutrition and crunch.
  • Store the bread in an airtight container for up to 3 days at room temperature or freeze for longer storage.

Find it online: https://newsvks.com/whole-wheat-bread/