Whole Wheat Bread
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4.9
291 reviews
Excellent
Whole Wheat Bread
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Our easy Whole Wheat Bread recipe is light and soft and made with 100% whole wheat flour and sweetened with honey.
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Ingredients
- 6-7 cups white whole wheat flour*
- 2 3/4 cups + 2 Tablespoons warm water
- 1 1/4 Tablespoons instant yeast* , or active dry yeast
- 1 Tablespoon vital wheat gluten*
- 1 Tablespoon salt
- 1/4 cup unsalted butter , melted
- 1/3 cup honey
- 2 Tablespoons plain greek yogurt , or sour cream
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Instructions
- To a Mixing Bowl or Stand Mixer: Add 4.5 cups wheat flour and yeast and stir to combine. Add warm water and mix.
- Cover and allow to rest for 15 minutes.
- Add vital wheat gluten, salt, melted butter, honey, Greek yogurt and mix well.
- Knead: Add 1 1/2 cups of flour and mix. Mix well and watch the dough; it should begin to pull away from the sides of the bowl. If needed, add more flour, a little at a time, until it does. Knead the dough with your stand mixer for 5 minutes (or by hand for 10 minutes). The dough should be smooth and elastic.
- Prepare Pans: Spray bread pans with non-stick cooking spray and line the bottom of the pans with parchment.
- Shape: Turn dough out onto a lightly greased or floured countertop and divide it into two equal pieces. Press each portion into a rectangle about 9 inches long and then roll tightly into a log. Place in prepared pans.
- Rise: Cover with a lightweight kitchen towel and rise for about an hour, or until the dough is rounded over the tops of the pans. *See notes for quick rise trick.
- Bake: Place both bread pans on the middle rack of a cold oven. Turn the oven to 350 degrees F and bake for 30-38 minutes, until the tops are golden.
- Remove from oven and smooth a stick of cold butter over the tops of the hot bread. Invert bread onto a wire cooling rack to cool completely.
- Store leftover bread in a bread bag on the countertop for up to 3 days, or in the fridge. See notes, for freezing instructions.
Equipments used:
Notes
- Whole Wheat Flour: I recommend White Whole Wheat Flour (same nutrients as hard/red whole wheat, with lighter taste and texture).
- White Whole Wheat Flour
- Vital Wheat Gluten found in the baking aisle. Whole wheat flour is low-protein, so this is essential to add softness and structure.
- Vital Wheat Gluten found i
- Yeast must be fresh/new or the bread dough won't rise as it should. You can use active dry yeast or instant.
- Yeast must be
- Honey: could substitute agave or granulated sugar.
- Favorite Loaf Pans: These 8.5x4.5 inch loaf pans are my favorite because the bread bakes taller. A 9x5 inch loaf pan will also work.
- Favorite Loaf Pans
- 5x4.5 inch loaf pans
- 9x5 inch loaf pan
- Quick Rise Tip: Heat oven to 200 degrees F, then turn it OFF. Place bread pans in the oven (uncovered) and leave oven door open a crack. Allow bread to rise for 20-30 minutes, until domed just above the top of the pans. Leave the bread in the oven while you preheat it to 350 degrees F. Bake bread for about 30 minutes.
- Heat oven to 200 degrees F, then turn it OFF. Place bread pans in the oven (uncovered) and leave oven door open a crack. Allow bread to rise for 20-30 minutes, until domed just above the top of the pans. Leave the bread in the oven while you preheat it to 350 degrees F. Bake bread for about 30 minutes.
- Stand Mixer: I’ve always loved my Bosch mixer but have heard great things about Ankarsrum mixers. Knead the bread by hand if you don’t have a stand mixer.
- Bosch mixer
- Bread Machine: Cut recipe in half for one loaf and make in your bread machine.
- Storage Instructions: Store bread in a bread bag at room temp up to 3 days, or in the fridge.
- Freezing Instructions: Transfer cooled bread to a freezer safe bag and keep in the freezer for up to 3 months. To thaw, set it on the counter until it comes to room temperature.
Nutrition Information
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Calories
162kcal
(8%)
Carbohydrates
31g
(10%)
Protein
5g
(10%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
6mg
(2%)
Sodium
352mg
(15%)
Potassium
139mg
(4%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
74IU
(1%)
Vitamin C
1mg
(1%)
Calcium
16mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 162 kcal
% Daily Value*
| Calories | 162kcal | 8% |
| Carbohydrates | 31g | 10% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 6mg | 2% |
| Sodium | 352mg | 15% |
| Potassium | 139mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 74IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
291 reviews
Excellent
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