Whole Wheat Bread Recipe

Wheat Bread

This whole wheat bread recipe will render you two loaves of delicious sandwich bread. You can use it for sandwiches, toast it or make French toast. It is tender with a nice hard crust.

The most important ingredient for this recipe is patience. Please be patient and allow the dough to double in volume in the bowl and then in the bread pans. Make sure to place them in a warm, draft free place in your kitchen.

I add honey to this recipe but the truth is you can make it without it. The honey adds a subtle sweetness but it is not necessary. If you make it without the honey you will have a vegan recipe.

This bread freezes beautifully so don’t worry if you can’t eat both loaves before it goes stale.

This is what you are going to need for this delicious ad easy whole wheat bread recipe:

Makes two loaves
6 cups (750 grams) whole-wheat flour + more as needed
1 packet (7 grams; 0.25 ounces; 2 ¼ teaspoon) active dry yeast
2½ (375 ml) cups warm water – about 110 degrees
1/3rd cup (79 ml) oil
1 TBS table salt
1/3rd cup (113 grams) honey

Place the 2 cups (250 grams) of flour and yeast in a large bowl. Add the water and mix in well. Allow the bowl to sit at room temperature for about 15 minutes until the yeast activates.

Add the oil, salt, honey and the remaining flour. Mix in and knead for about 10 minutes until the dough is smooth and no longer sticking to the sides. If the dough continues to be sticky add a little more flour until it no longer is (a maximum of ½ a cup or 62.5 grams should be plenty). If you would like to work on a lightly floured board instead of in the bowl go ahead and do so.

Transfer the dough into a lightly oiled bowl. Roll it around to lightly coat all of it. Cover with plastic wrap and place in a warm area that is free of drafts. Allow the dough to double in size – about an hour.

Lightly grease two 9×5 inch (23×13 centimeters).

Once the dough is doubled transfer it to a lightly floured counter and divide it into two equal parts. If you want them to be exactly the same size you will have to weigh them.

Shape the two pieces of dough into loaves and place them into the greased loaf pans. Cover the pans and allow them to double in size again – from 30 to 60 minutes.

Preheat your oven to 350 degrees F (176 C) and bake for about 30 minutes or until the bread is browned.

Remove the baked bread form the oven and unmold it onto a cooling rack. Spread some butter on top of the bread and let it cool down completely before slicing. If you slice it when it is warm it will collapse.

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