Whole Wheat Bread
User Reviews
4.9
Whole Wheat Bread
Description
This Whole Wheat Bread recipe begins with mixing white whole wheat flour and yeast with warm water, followed by a resting period. Vital wheat gluten, salt, melted butter, honey, and yogurt are added to enhance structure, flavor, and moisture. After kneading until smooth and elastic, the dough is shaped into logs and placed in loaf pans for rising.
The bread rises in a warm environment until nearly doubled, then baked at 350°F until golden. The resulting loaf is light and tender despite being whole wheat due to the use of white whole wheat flour and vital wheat gluten. The texture balances softness and structure, making it suitable for sandwiches or toast.
Storage instructions recommend keeping the bread in a bread bag at room temperature up to three days or refrigerating. The bread can also be frozen for up to three months and thawed at room temperature when ready to use. Using fresh yeast ensures a good rise, and warming the oven slightly before proofing can speed up the process. Recommended loaf pan sizes influence the bread's height and shape.
Ingredients
- 6-7 cups white whole wheat flour
- 2 3/4 cups + 2 Tablespoons water warm
- 1 1/4 Tablespoons instant yeast or active dry yeast
- 1 Tablespoon vital wheat gluten
- 1 Tablespoon salt
- 1/4 cup butter melted, unsalted
- 1/3 cup honey
- 2 Tablespoons yogurt or sour cream, plain, Greek
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.
Notes
- White whole wheat flour offers a lighter taste and texture compared to traditional whole wheat flour.
- Vital wheat gluten is essential to add softness and support the bread’s structure since whole wheat flour is low-protein.
- Ensure yeast is fresh for proper dough rising; both active dry and instant yeast work.
- Honey can be substituted with agave or granulated sugar.
- Use 8.5x4.5 or 9x5 inch loaf pans for best loaf shape and height.
- To speed up rising, place bread pans in a warmed oven (around 200°F) with door slightly open, then remove before baking.
- Store the bread at room temperature up to three days or freeze for up to three months; thaw at room temperature before using.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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