Whole Wheat Bread Recipe

When I think about baking bread, whole wheat always comes to mind. It’s nutritious and satisfying, making it a perfect choice for my family. I love how the blend of whole wheat flour and bread flour creates a hearty texture. After mixing the ingredients and letting the dough rise, I can already envision the warm, fresh loaf. But there’s a crucial step that can make or break your bread, and I’ll share that next.

Whole Wheat Loaf Instructions

Ingredients:

• 2 cups whole wheat flour
• 1 cup bread flour or all-purpose flour
• 2 1/4 teaspoons instant yeast
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 cup heated milk (120-130°F for instant yeast)
• 2 tablespoons oil
• 1 egg

Instructions:

1. In a large mixing bowl, combine the whole wheat flour, bread flour, instant yeast, sugar, and salt.
2. Use aerated flour for accurate measurements, then add the heated milk to the dry ingredients.
3. Incorporate the oil and egg into the mixture, and mix on high for about 2 minutes or until well combined.
4. Knead the dough on a floured surface for about 50 turns or 10 minutes until it becomes smooth and cohesive. If kneading by hand, aim for about 150 turns.
5. Place the kneaded dough in a greased bowl, cover it, and let it rest in a warm spot for 10 minutes to 1 hour, or until it has roughly doubled in size. A second rise can enhance bread texture and strength.
6. Shape the dough into a loaf and place it in a greased loaf pan. If making a seeded loaf, shape into a square, roll it into a log, and place it seam-side down in the pan.
7. Cover the loaf and let it rise again until it reaches the rim or is about 1 inch above the rim of the pan.
8. Preheat the oven to 375°F.
9. Bake the loaf in the preheated oven for 30-60 minutes, checking for desired browning. For the first 15 minutes, bake uncovered; then cover with a foil tent to prevent over-browning.
10. Use a digital thermometer to ensure the interior of the loaf reaches 190°F for completeness.
11. Remove the loaf from the pan and place it on a cooling rack immediately after baking. Allow it to cool completely before slicing for the best texture.

Extra Tips:

When making whole wheat bread, I’ve found that the quality of your flour can truly make a difference in the final product. I always opt for fresh, high-quality whole wheat flour as it provides better flavor and texture.

Also, be mindful of the temperature of your liquids; too hot can kill the yeast, while too cold can slow down the fermentation process.

Finally, patience is key—allowing the dough to rise adequately can greatly improve the texture of your bread, so don’t rush through those steps!