Whole Wheat Bread
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!
Servings 10 slices
Ingredients
- 3 cups whole wheat flour
- 1 ½ cups warm water
- 2 tablespoon honey or maple syrup
- 2 tablespoon olive oil or melted butter
- 2 teaspoon active dry yeast
- 1 ½ teaspoon 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
- 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.
Nutrition Facts
Whole Wheat Bread
Amount Per Serving
Calories 156
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Sodium 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.