How to Make Whole Wheat Bread too easy!
How to Make Whole Wheat Bread too easy!
Delicious and healthy whole wheat bread is soft, fluffy, and always better than store bought! It’s perfect for beginner bread makers.
Tender whole-grain bread is perfect with cinnamon butter, or used in homemade sandwiches. If you love homemade bread as much as we do, you’ll love these other bread recipes: Homemade Bread and Quick + Easy Homemade Bread.
The smell of freshly baked bread
Who else loves the taste of freshly baked bread?
We all seem to be in a good mood when that aroma fills our house. There is something so homey and comforting.
Making wholemeal bread from scratch can seem a little daunting…especially since wholemeal bread is usually dry or too thick. With these simple steps, you can create a fresh loaf of soft and delicious whole wheat bread to share and enjoy!
You are sure to become a master baker in no time. Trust me, I never thought this was a skill I could master. But now I have the confidence that I can make some when I want to eat some delicious bread.
These are also great gifts to share. I love pairing them with a small jar of homemade jam or some locally sourced honey! Ok.
How to Make Whole Wheat Bread
Yeast mix. In a large bowl or the bowl of a stand mixer, whisk together warm water, yeast, and honey. Add 5 cups of bread flour and stir to combine. Let stand for 30 minutes, until foamy.
dough. Add butter, honey, salt, and 2 cups whole wheat flour to sponge and mix well. Add remaining whole wheat flour, ½ cup at a time, until dough comes together and pulls away from sides of bowl. Knead until smooth and pliable.
points + rise. Place dough in a greased bowl, cover and let rise until doubled in size, about 1 hour. Divide dough into thirds and roll each into a 9 x 13 rectangle. Roll the dough into a log starting from the short end. Place each log seam side down in a greased loaf pan. Cover and ferment for 1 hour.
bake. Near the end of the rise time, preheat the oven to 350 degrees. Bake for 25-30 minutes, until golden brown and hollow when tapped. Brush the loaves with melted butter and let cool completely on a cooling rack.
Bread Flour 101
Homemade whole-wheat bread definitely has a bad reputation. I’ve definitely tasted the dry weight whole wheat bread I deserve but this recipe is amazing!
I think using flour there is a big difference. Bread flour has a higher protein content than all-purpose flour. Protein creates gluten, and gluten makes the South springy and toast chewy.
There are two types of bread flour, all-purpose white flour and wheat flour. If you plan to make a lot of whole wheat bread and are not used to eating whole wheat bread, then I recommend using all-purpose white bread flour. Once your digestive system is used to wheat, then switch to wheat bread flour.
make your own bread flour: You can also make your own bread flour. You can use all-purpose or wheat flour.
- Place 1 ½ teaspoons (5 grams) of wheat gluten in a 1-cup measuring cup.
- Fill the measuring cup with the flour of your choice.
- Pour the contents of the cup into the sieve and sift together.
Whole White Wheat Flour: A long time ago, I attended a bread-making class taught by experienced housewives in the church. She makes the best bread and her secret is to use whole white wheat.
Traditional whole-wheat flour is milled from red wheat, but if you buy white whole-wheat flour, it means it’s milled from white wheat. So white wheat is still 100% whole wheat. It has a milder flavor and lighter texture than red wheat. Look for “unbleached whole white wheat flour”.
You can use it to make your own bread flour (this recipe calls for 5 cups) or use it to make the 3 ½ cups whole wheat flour that this recipe calls for.
Recipe Tips
How long to knead the dough: I just added a bread hook to my kitchen utensils and let that lovely machine do all the work. You need to knead on low speed for about 6-8 minutes. It takes about the same amount of time to do it manually, but with a lot more arm strength. The dough is ready when it is smooth and elastic.
Accelerated Rise Time: You need to let this bread rise twice. This can easily take 90-120 minutes in a day. I will often use a warm oven to rise the dough faster. Heat oven to 200°F. Turn off the oven. Make sure the dough is in an oven-safe bowl. Place a damp tea towel over the bowl and place in the oven. The dough will double in 20-30 minutes.
Use the same method when you are ready to rise the dough in the loaf pan.
store information
shop in a plastic bag. Since this is homemade bread, it won’t last as long as store bought bread. It can last up to 1 week at room temperature.You can also wrap the cooled bread in plastic wrap and then in foil freeze They are up to 6 months old.
- Slice the bread before freezing. This way you can take the number of slices you want to use and keep the rest in the refrigerator.
If your bread spoils before you can eat it, you can still use it in other recipes such as French toast, bread pudding, croutons, or crumbs.
For more bread recipes, check out:
course american, bread
American food
Prep time 20 minutes
Cook Time 25 minutes
Rise time 2 hours
Total time 2 hours 45 minutes
Serving Size 24
Calories 210 kcal
by Lil’ Luna
sponge:
- 3 cups warm water
- 4 1/2 teaspoons active dry yeast 2 packets
- 1/3 cup honey
- 5 cups bread flour
Dough:
- 3 tablespoons melted butter
- 1/3 cup honey
- 1 tablespoon salt
- 3 1/2 cups whole wheat flour
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In a large bowl or the bowl of a stand mixer, whisk together warm water, yeast, and honey. Add 5 cups of bread flour and stir to combine. Let stand for 30 minutes, until foamy.
-
Add butter, honey, salt, and 2 cups whole wheat flour to sponge and mix well. Add remaining whole wheat flour, ½ cup at a time, until dough comes together and pulls away from sides of bowl. Knead until smooth and pliable.
-
Place dough in a greased bowl, cover and let rise until doubled in size, about 1 hour. Divide dough into thirds and roll each into a 9 x 13 rectangle. Roll the dough into a log starting from the short end. Place each log seam side down in a greased loaf pan. Cover and ferment for 1 hour.
-
Near the end of the rise time, preheat the oven to 350 degrees. Bake for 25-30 minutes, until golden brown and hollow when tapped. Brush the loaves with melted butter and let cool completely on a cooling rack.