If you’re looking to make delicious whole wheat bread, I’ve got a simple recipe for you! Mix 3 cups of whole wheat flour, 1 ½ teaspoons salt, and optional vital wheat gluten. In a separate bowl, combine 1 ½ cups of warm water, 2 tablespoons honey, and 2 ¼ teaspoons active dry yeast. Let it froth, then combine everything and knead until smooth. After two rises, bake at 375°F for 25-30 minutes. Stick around to discover some handy tips to perfect your loaf!
Whole Wheat Bread Ingredients List
- 3 cups whole wheat flour
- 1 ½ teaspoons salt
- 2 tablespoons honey (or maple syrup)
- 2 ¼ teaspoons active dry yeast (1 packet)
- 1 ½ cups warm water (about 110°F)
- 2 tablespoons olive oil (or melted butter)
- 1 tablespoon vital wheat gluten (optional)
Cooking Instructions
- In a small bowl, combine the warm water, honey, and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.
- In a large mixing bowl, combine the whole wheat flour, salt, and vital wheat gluten (if using).
- Pour the yeast mixture and olive oil into the flour mixture. Stir until a dough begins to form.
- Turn the dough onto a floured surface and knead for about 10 minutes until it becomes smooth and elastic.
- Place the kneaded dough in a lightly greased bowl, cover it with a clean towel, and let it rise in a warm area for about 1 hour or until it has doubled in size.
- Once the dough has risen, punch it down to release the air. Shape it into a loaf and place it in a greased 9×5-inch loaf pan.
- Cover the loaf pan and let the dough rise again for about 30-45 minutes.
- Preheat the oven to 375°F (190°C).
- Bake the bread in the preheated oven for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
- Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Extra Tips
When making whole wheat bread, I’ve found that using warm water is crucial as it activates the yeast effectively.
Be patient with the rising times, as whole wheat dough might take a bit longer to rise compared to white flour dough.
If you want a softer loaf, you can replace a portion of the whole wheat flour with all-purpose flour, but I personally enjoy the heartiness of 100% whole wheat.
Don’t forget to let the bread cool completely before slicing; this helps to maintain its texture and flavor.
Enjoy the process and the wonderful aroma that fills your kitchen!
Ancient Grain Cultivation Origins
After exploring the wholesome aspects of whole wheat bread, it’s fascinating to consider the roots of the grains we use.
Ancient grains like spelt and einkorn have been cultivated for thousands of years, shaping diets and cultures. Their resilience and nutritional value remind us of our agricultural heritage.
Embracing these grains connects us to our ancestors and their sustainable farming practices.
