- For lighter texture, substitute 1 cup of whole wheat flour with bread flour.
- Store in an airtight container for up to 5 days or freeze for longer storage.
- Add seeds or oats to the dough for extra texture and flavor.
Whole Wheat Bread
Servings
servings
12
Prep time
20
minutesCooking time
35
minutesA hearty, nutritious loaf made with 100% whole wheat flour, perfect for sandwiches or toast.
Ingredients
3 ½ cups (440g) whole wheat flour (plus extra for dusting)
1 ¾ cups (414ml) warm water (110°F/43°C)
1 ½ tsp active dry yeast
1 ½ tsp salt
1 tbsp honey or maple syrup
2 tbsp olive oil or melted butter
Directions
- In a large bowl, combine warm water, honey, and yeast. Let sit for 5–10 minutes until foamy.
- Stir in salt, oil, and 3 cups of flour. Gradually add remaining flour until a sticky dough forms. The dough will be tacky but should pull away from the bowl edges.
- Turn dough onto a floured surface and knead for 8–10 minutes, adding flour sparingly to prevent sticking. The dough should become smooth and elastic.
- Place dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1–1.5 hours, or until doubled in size.
- Punch down the dough. Shape into a loaf and place in a greased 9×5-inch bread pan. Cover and let rise again for 30–45 minutes.
- Preheat oven to 375°F (190°C). Bake for 30–35 minutes, or until the crust is golden and the internal temperature reaches 190–210°F (88–99°C).
- Let cool in the pan for 10 minutes, then transfer to a wire rack. Slice once completely cooled.
