Whole Wheat Bread Recipe
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5.0
18 reviews
Excellent
Whole Wheat Bread Recipe
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Deliciously wholesome whole wheat bread is soft, fluffy, and always better than store-bought! It is perfect for beginner bread makers.
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Ingredients
Sponge
- 3 cups warm water
- ⅓ cup honey
- 4½ teaspoons Rapid Rise Yeast (2 packets)
- 5 cups bread flour
Dough
- ⅓ cup honey
- 3 tablespoons unsalted butter melted, plus 2 tablespoons for brushing loaves
- 1 tablespoon salt
- 3½ cups whole wheat flour
Instructions
- Make the sponge: In a large bowl or the bowl of a stand mixer, stir warm water, honey and yeast together.
- Mix in bread flour and stir to combine. Let sponge sit for 30 minutes, until bubbly.
- To make the dough: Add honey, butter, salt and 2 cups of whole wheat flour to sponge and mix with a wooden spoon or the dough hook mixer attachment. Add remaining whole wheat flour ½ cup at a time until the dough comes together and pulls away from the sides of the bowl. Knead until smooth and pliable. NOTE: If making in your stand mixer, use the bread hook and knead for 6–8 minutes on low speed.
- Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
- Divide the dough into three equal pieces and roll each piece into a 9-x-13-inch rectangle on a silicone mat. Roll each dough rectangle up into a log starting at the short end. Place each log seam side down in a greased 5-x-9-inch loaf pan. Cover and let rise in a warm place for 1 hour.
- Toward the end of the rise time, preheat the oven to 350 degrees F. Bake 25–30 minutes, or until golden brown and hollow sounding when tapped. Brush the loaves with melted butter and let cool completely on a cooling rack.
Equipments used:
Notes
- Make Ahead: Place cooled (or baked) loaves cooled loaves in a large resealable plastic bag and store on the counter for 3–4 days, or in the refrigerator for up to 1 week. This bread also freezes beautifully. Quicker Rise: You need to let this bread rise twice, which can easily take 90–120 minutes. I will often use a warm oven to proof the dough faster. Heat the oven to 200 degrees F, then turn the oven off. Be sure the dough is in an oven-safe bowl. Place a damp tea towel over the bowl and put it in the oven. The dough will double in size in only 20–30 minutes.
Nutrition Information
Show Details
Serving
1loaf
Calories
1616kcal
(81%)
Carbohydrates
321g
(107%)
Protein
51g
(102%)
Fat
20g
(31%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
4g
Monounsaturated Fat
4g
Trans Fat
0.5g
Cholesterol
30mg
(10%)
Sodium
2358mg
(98%)
Potassium
931mg
(27%)
Fiber
25g
(100%)
Sugar
63g
(126%)
Vitamin A
367IU
(7%)
Vitamin C
0.4mg
(0%)
Calcium
101mg
(10%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 3loaves
Amount Per Serving
Calories 1616 kcal
% Daily Value*
| Serving | 1loaf | |
| Calories | 1616kcal | 81% |
| Carbohydrates | 321g | 107% |
| Protein | 51g | 102% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 30mg | 10% |
| Sodium | 2358mg | 98% |
| Potassium | 931mg | 20% |
| Fiber | 25g | 100% |
| Sugar | 63g | 126% |
| Vitamin A | 367IU | 7% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 101mg | 10% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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