Description
Whole wheat bread emerges as a wholesome, hearty delight for home bakers seeking nutritious comfort. Rustic crumb and nutty flavor promise a satisfying slice that nourishes both body and soul.
Ingredients
Scale
- 3 cups (360g) whole wheat flour
- 1 cup (240 mL/240 milliliters) warm water
- 1 packet (2 ¼ tsp/2.25 teaspoons) instant yeast
- 2 tbsps/tablespoons olive oil or melted butter
- 1 tbsp/tablespoon sugar or honey
- 1 ½ tsp/teaspoons salt
- 1 tbsp/tablespoon vital wheat gluten (optional, for softer texture)
Instructions
- Yeast Activation: Whisk warm water, sweetener, and yeast together, allowing the mixture to become frothy and aromatic for 5-10 minutes.
- Flour Preparation: Sift whole wheat and all-purpose flours in a large mixing bowl, creating a uniform dry ingredient foundation.
- Dough Formation: Create a central well in the flour mixture, then pour in activated yeast liquid, olive oil, and salt; gently combine ingredients until a cohesive, slightly rough dough emerges.
- Kneading Process: Transfer dough to a floured surface and knead energetically for 8-10 minutes, developing gluten and transforming the texture into a smooth, elastic consistency.
- First Rise: Place kneaded dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm, undisturbed location until volume doubles, approximately 1 hour.
- Shaping and Second Rise: Deflate the dough, shape into a loaf, and position in a greased bread pan; allow a second rise for 30-45 minutes while covered with a clean kitchen towel.
- Baking Preparation: Preheat oven to 375°F, delicately score the loaf’s surface with a sharp knife to create an artistic pattern.
- Baking and Cooling: Bake for 30-35 minutes until the bread achieves a rich golden hue and produces a hollow sound when tapped; cool on a wire rack for at least 1 hour before slicing.
Notes
- Master Yeast Activation: Ensure water temperature is between 100-110°F for perfect yeast blooming without killing the microorganisms.
- Kneading Technique: Develop gluten by stretching and folding dough, not just turning, to create a light, airy bread texture with better rise.
- Rise Environment Control: Use a warm, humid spot like inside a turned-off oven with a pan of hot water to support optimal dough expansion.
- Flour Flexibility: Substitute up to 50% whole wheat with alternative flours like rye or spelt for diverse nutrition and flavor profiles without compromising bread structure.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Snacks, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 120
- Sugar: 1 g
- Sodium: 115 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg