100% Whole Wheat Bread Recipe
User Reviews
4.9
100% Whole Wheat Bread Recipe
Description
The 100% Whole Wheat Bread Recipe begins with a sponge made from whole wheat flour, warm water, maple syrup, and yeast, which is mixed until it becomes stringy, indicating gluten development. After resting for an hour to ferment, the sponge is combined with more whole wheat flour, salt, oil, lemon juice, cumin, and water, then kneaded thoroughly to create a dough that is soft and elastic. The dough is shaped into a rolled loaf for baking.
This bread offers a wholesome texture and flavor typical of whole wheat flour, accented lightly by cumin and the slight acidity from lemon juice. The recipe encourages attention to dough consistency, suggesting adjustments in water or flour to obtain the right softness without stickiness or stiffness.
It is suitable for slicing and serving as sandwich bread or with spreads. Variations allow adding vital wheat gluten for improved rise or substituting liquids like orange juice to alter flavor and crumb. The bread's density and flavors highlight the natural qualities of whole wheat, without added white flour.
Proper kneading, resting, and fermentation times help develop structure and flavor. The notes provide details on ingredient substitutions, kneading methods, and nutritional information to guide the home baker in achieving the best results.
Ingredients
Sponge:
- 1 cup whole wheat flour
- 1 cup water warm
- 2.5 tbsp maple syrup or other sweetener of choice
- 3 teaspoon active yeast (2.25 tsp works as well if it’s new strong yeast)
Bread:
- 2 cups whole wheat flour
- 1 tsp salt
- 2 tbsp neutral cooking oil generic cooking oil
- 1 to 1.5 tsp lemon juice or lime juice
- 1/4 tsp cumin ground
- 2 tbsp water
- oil or vegan butter as needed
Instructions
- Mix the ingredients under Sponge in a bowl. Mix for 2 to 3 minutes until a smooth batter and you can feel the gluten forming. It will start to get a bit stringy
- Let the bowl sit for 1 hour in a warm place. (Use a large bowl as the sponge will triple)
- In a stand mixer, add the sponge. Mix the salt into the 2 cups flour and add the flour to the stand mixer. Start kneading. Add in the oil, cumin, lemon juice and water and continue to knead for 5 minutes. Let the dough rest for 5 minutes. Check the dough to see if it needs more flour or water (it should be soft and smooth. not stiff and not sticky). Add more water if needed. .
- Knead for another 5 to 8 minutes. The dough should not break immediately when a small portion is pulled out. (I knead at setting 2 on my kitchen aid). You can let the dough rest for 15-20 minutes at this point.
- Shape the dough into a fat 9 by 5 rectangle. Fold in the 5 inch side. then roll the longer side like a jelly roll. Seal by pinching. Roll the log a little to even it out in thickness. Place in the parchment lined or well greased bread pan (9 by 5 inch). Spray water on top. Sprinkle sesame seeds or oats. Spray water again. Cover with a towel and let rise for 50 minutes to an hour or until it doubles or the bread domes over the pan edge. (You want to give the bread enough time to rise and get airy. the time depends on the ambient temperature.)Spray water, then spray oil on the top.
- Pre-heat the oven to 350 degrees F / 180ºc. Bake the bread for 40 minutes.
- Remove the bread pan from the oven and brush oil or vegan butter on top. Remove the bread from the pan after 5 to 10 minutes. Let it cool completely before slicing with a serrated knife.
- Store in a bread container on the counter for upto 2 days or refrigerate for upto a week.
Notes
- Adding vital wheat gluten can improve gluten development and reduce crumbliness when slicing.
- Molasses can be used to deepen the flavor and color if preferred.
- Replace water with orange juice and omit lemon juice for a fruitier note.
- Adjust water quantities depending on the type of whole wheat flour used to maintain a soft but not sticky dough.
- Hand kneading may require additional kneading time and folding on the counter to develop gluten adequately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Calories | 158kcal | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Sodium | 196mg | 8% |
| Potassium | 127mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 15mg | 2% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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