Whole Wheat Bread
Our easy Whole Wheat Bread recipe is light and soft and made with 100% whole wheat flour and sweetened with honey.
Servings: 20
Calories: 162kcal
Cost: 5
Equipment
- Stand Mixer (Optional)
Ingredients
- 6-7 cups white whole wheat flour*
- 2 3/4 cups + 2 Tablespoons warm water
- 1 1/4 Tablespoons instant yeast* , or active dry yeast
- 1 Tablespoon vital wheat gluten*
- 1 Tablespoon salt
- 1/4 cup unsalted butter , melted
- 1/3 cup honey
- 2 Tablespoons plain Greek yogurt , or sour cream
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.
Video
Notes
Whole Wheat Flour: I recommend White Whole Wheat Flour (same nutrients as hard/red whole wheat, with lighter taste and texture).
Vital Wheat Gluten found in the baking aisle. Whole wheat flour is low-protein, so this is essential to add softness and structure.
Yeast must be fresh/new or the bread dough won't rise as it should. You can use active dry yeast or instant.
Honey: could substitute agave or granulated sugar.
Favorite Loaf Pans: These 8.5x4.5 inch loaf pans are my favorite because the bread bakes taller. A 9x5 inch loaf pan will also work.
Quick Rise Tip: Heat oven to 200 degrees F, then turn it OFF. Place bread pans in the oven (uncovered) and leave oven door open a crack. Allow bread to rise for 20-30 minutes, until domed just above the top of the pans. Leave the bread in the oven while you preheat it to 350 degrees F. Bake bread for about 30 minutes.
Stand Mixer: I’ve always loved my Bosch mixer but have heard great things about Ankarsrum mixers. Knead the bread by hand if you don’t have a stand mixer.
Bread Machine: Cut recipe in half for one loaf and make in your bread machine.
Storage Instructions: Store bread in a bread bag at room temp up to 3 days, or in the fridge.
Freezing Instructions: Transfer cooled bread to a freezer safe bag and keep in the freezer for up to 3 months. To thaw, set it on the counter until it comes to room temperature.
Nutrition
Calories: 162kcal | Carbohydrates: 31g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 352mg | Potassium: 139mg | Fiber: 4g | Sugar: 5g | Vitamin A: 74IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
Recipe Link
Recipe Video
