Whole Wheat Bread
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Whole Wheat Bread
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This homemade whole wheat bread is soft, fluffy, and packed with fiber and essential nutrients. Made from whole grains, it offers a hearty texture and rich flavor. This loaf is ideal for sandwiches and toast. It is much quicker and easier than you would think!
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Ingredients
- 3 cups whole wheat flour
- 1 ½ cups warm water
- 2 tbsp honey or maple syrup
- 2 tbsp olive oil or melted butter
- 2 tsp active dry yeast
- 1 ½ tsp salt
Instructions
- First, in a large mixing bowl, combine the warm water and honey. Stir until the honey is dissolved. Sprinkle the yeast over the water and let it sit for about 5 minutes, or until it becomes foamy.
- Add the olive oil to the yeast mixture and stir to combine.
- In a separate bowl, whisk together the whole wheat flour and salt.
- Gradually add the flour mixture to the yeast mixture, stirring with a wooden spoon or a dough whisk until a rough dough forms.
- Transfer the dough onto a lightly floured surface and knead for about 8 to 10 minutes, or until the dough becomes smooth and elastic.
- Shape the dough into a ball and place it in a greased bowl. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 to 1.5 hours, or until it doubles in size.
- Once the dough has risen, punch it down gently to release the air. Transfer the dough to a lightly floured surface and shape it into a loaf.
- Place the shaped loaf into a greased loaf pan and cover it with the kitchen towel. Let it rise for another 30 to 45 minutes, or until it rises above the edges of the pan.
- Preheat your oven to 375°F (190°C). Bake the loaf in the preheated oven for about 35 to 40 minutes, or until it turns golden brown and sounds hollow when tapped on the bottom.
- Finally, remove the bread from the oven and let it cool in the pan for a few minutes. Then, transfer it to a wire rack to cool completely before slicing.
Notes
- Nutrition Facts
- Nutrition Facts Whole Wheat Bread Amount Per Serving Calories 156 Calories from Fat 36 % Daily Value* Fat 4g6%Saturated Fat 1g6%Polyunsaturated Fat 1gMonounsaturated Fat 2gSodium 350mg15%Potassium 138mg4%Carbohydrates 28g9%Fiber 4g17%Sugar 2g2%Protein 5g10% Vitamin A 3IU0%Vitamin C 0.01mg0%Calcium 13mg1%Iron 1mg6% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 156
- Calories from Fat 36
- % Daily Value*
- Fat 4g
- 6%
- Saturated Fat 1g
- 6%
- Polyunsaturated Fat 1g
- Monounsaturated Fat 2g
- Sodium 350mg
- 15%
- Potassium 138mg
- 4%
- Carbohydrates 28g
- 9%
- Fiber 4g
- 17%
- Sugar 2g
- 2%
- Protein 5g
- 10%
- Vitamin A 3IU
- 0%
- Vitamin C 0.01mg
- 0%
- Calcium 13mg
- 1%
- Iron 1mg
- 6%
- Use warm water to active the yeast. The ideal temperature is between 105 degrees and 115 degrees Fahrenheit.
- Allow the bread dough to rise twice, as detailed in the recipe card. This is mandatory for creating the perfect whole wheat bread.
- Bake until the bread is golden brown and sounds hollow when you knock on the bottom.
- Allow the bread to fully cool before slicing and serving.
- Store in an airtight container for up to 4 days at room temperature.
- Freeze for up to 2 months.
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