The Best Whole Wheat Bread Recipe!
Welcome to the mouthwatering world of homemade bread! There’s nothing quite like the aroma of freshly baked bread wafting through your kitchen, tickling your senses and beckoning you closer. Today, we’re about to embark on a culinary adventure that will transport you to a realm where softness meets wholesomeness. Get ready to tantalize your taste buds with my irresistibly delicious whole-wheat bread recipe!
Prepare yourself for an experience that transcends store-bought loaves as we dive into each step, exploring how simple ingredients transform into something truly extraordinary. From mixing flour and water to kneading dough, every stage is infused with passion and dedication.
Don’t forget to check out my other simple and delicious homemade recipes for healthy eating!
Whole Wheat Bread
Equipment
- 1 Bowl
- 1 Damp Cloth
- 2 9x5 Loaf Pans
- 1 Stand Mixer optional
Ingredients
Yeast Activation
- 1 Cup Warm Water (approx. 110°F-115°F)
- 1/4 Cup 2% Milk
- 3 Tbsp Honey
- 2 1/4 Tsp Dry Active Yeast
Bread Dough
- 3 Cups Whole Wheat Flour Preferably Organic
- 3 Tbsp Butter Soft or Melted
- 1 1/2 Tsp Salt
- 4 Tsp Fleischmann's Bread Booster
- 1 Tsp Olive Oil
Instructions
Activate Yeast
- In a bowl, or stand mixer combine the warm water, milk, honey, and stir until the honey is melted. Then add the yeast.
- Let sit for 5-8 minutes. Once yeast begins to bubble (or foam) then it is read.
Bread Dough
- Add to the yeast mix the flour, butter, salt, and bread booster.
- If working by hand: Mix well, then knead for 15 minutes.
- If using stand mixer: Use paddle to mix for 3 minutes. Then switch to dough hook and knead for 12 minutes.
- Once kneaded, the dough should be warm and sticky with some elasticity to it.
First Rise
- Remove dough from bowl and line the bowl with a thin coat of olive oil.
- Place dough back in bowl and toss so that dough is coated in oil as well.
- Damped a dish towel and place over the warm and leave in a warm area to rise for 1 1/2 hours. I like to use the warmer drawer of my oven for rising bread.
Second Rise
- Prepare two 9x5 loaf pans. Place parchment paper in each pan, enough to cover all sides of the pan.
- After the first rise is complete, punch down the dough and divide it into two. Place one half into one loaf pan, and the other half in the second loaf pan.
- Make sure the dough is even and reaching all 4 corners of the pan.
- Cover and let rise for another 1.5 hours.
Cook Time
- Preheat oven to 350°F
- After the second rise is complete, place both loaf pans into the oven and bake for 30 minutes.
- Remove from oven and remove both loaves from their pans as well as the parchment paper. Let cool on a cooling rack, covered with a damp cloth.
- Once fully cooled, the loaves can be wrapped in plastic wrap or placed in a large ziploc bag for ultimate freshness. They can also be placed in a bread box for immediate use.
Notes
- While it is tempting to cut into freshly baked bread right away. Don't. Wait until it is fully cooled. This helps it to retain moisture so that it does not dry out quickly.
- This bread is good to sit on the counter for up to 5 days (wrapped).
- I have placed this bread both in the freezer and in the fridge, unfortunately, it does dry it out, but it is still completely edible.
Did You Make This Recipe?
If so, leave me a comment and tell me what you thought of it or how you changed it to your liking, I want to know!
The Only Garden Journal You'll Ever Need!
Embark on a journey through the seasons with ‘Blooms and Reflections‘ your companion in cultivating the garden of your dreams. This beautifully crafted gardening journal unfolds over 91 pages, offering a comprehensive space for all your gardening aspirations and practical needs.
