Why Make This Recipe
Whole wheat bread is not only delicious but also nutritious. It’s perfect for sandwiches or as an accompaniment to your meals. Making your own bread allows you to control the ingredients and avoid preservatives found in store-bought bread. Plus, there’s nothing quite like the smell of freshly baked bread wafting through your home!
How to Make Whole Wheat Bread
Ingredients:
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 2 tablespoons honey or sugar
- 2 teaspoons salt
- 2 teaspoons yeast
- 1 1/2 cups warm water
- 2 tablespoons olive oil or melted butter
Directions:
- In a large bowl, combine warm water, honey (or sugar), and yeast. Let it sit for about 5-10 minutes until frothy.
- In another bowl, mix whole wheat flour, all-purpose flour, and salt.
- Add the flour mixture to the yeast mixture along with olive oil (or melted butter).
- Mix until a dough forms.
- Knead the dough on a floured surface for about 8-10 minutes until smooth.
- Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- Preheat your oven to 375°F (190°C).
- Punch down the dough and shape it into a loaf.
- Place the loaf in a greased loaf pan and let it rise again for 30-45 minutes.
- Bake for 30-35 minutes or until the bread sounds hollow when tapped.
- Allow to cool before slicing.
How to Serve Whole Wheat Bread
Serve whole wheat bread warm, sliced, and spread with butter or your favorite jam. It’s great for making sandwiches with meats, cheeses, and veggies. You can also enjoy it toasted for breakfast or alongside soups and stews.
How to Store Whole Wheat Bread
To store your whole wheat bread, keep it in an airtight container or a resealable plastic bag at room temperature. If you want to keep it fresh for longer, consider freezing it. Just slice the bread before freezing for easy access later.
Tips to Make Whole Wheat Bread
- Make sure your water is warm, not too hot, to avoid killing the yeast.
- Knead the dough well; this helps develop gluten and gives the bread a good texture.
- Allow enough time for the dough to rise for a fluffy bread.
- Add seeds or nuts to the dough for extra flavor and nutrition.
Variation
You can add ingredients like seeds (like sunflower or pumpkin) or dried fruits (like raisins or cranberries) to give your whole wheat bread a unique flavor and texture.
FAQs
1. Can I use only whole wheat flour?
Yes, you can use just whole wheat flour, but the texture may be denser compared to using a mix of all-purpose flour.
2. What can I do if my bread isn’t rising?
Ensure your yeast is active by checking its expiry date. Look for a frothy mixture after combining it with warm water and sugar. If nothing happens, you might need to use fresh yeast.
3. How long does homemade bread last?
Homemade whole wheat bread can last about 3-5 days at room temperature. If stored in the fridge, it may last up to a week but can become stale quicker. Freezing can keep it good for up to three months.
Whole Wheat Bread
Ingredients
Bread Ingredients
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 2 tablespoons honey or sugar Honey adds moisture and flavor.
- 2 teaspoons salt Enhances flavor.
- 2 teaspoons yeast Ensure it is active.
- 1.5 cups warm water Not too hot to avoid killing yeast.
- 2 tablespoons olive oil or melted butter Use melted butter for a richer flavor.
Instructions
Mixing Ingredients
- In a large bowl, combine warm water, honey (or sugar), and yeast. Let it sit for about 5-10 minutes until frothy.
- In another bowl, mix whole wheat flour, all-purpose flour, and salt.
- Add the flour mixture to the yeast mixture along with olive oil (or melted butter).
- Mix until a dough forms.
Kneading and Rising
- Knead the dough on a floured surface for about 8-10 minutes until smooth.
- Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Baking
- Preheat your oven to 375°F (190°C).
- Punch down the dough and shape it into a loaf.
- Place the loaf in a greased loaf pan and let it rise again for 30-45 minutes.
- Bake for 30-35 minutes or until the bread sounds hollow when tapped.
- Allow to cool before slicing.