Easy Whole Wheat Bread
A simple and delicious whole wheat bread recipe perfect for beginners. This bread is packed with fiber and nutrients, making it a healthy and satisfying choice for toast, sandwiches, or enjoying on its own.
Equipment
- 1 Large Mixing Bowl
- 1 9x5 inch loaf pan
- 1 Measuring Cups and Spoons
Ingredients
Dough
- 1.5 cup warm water 105-115°F
- 2.25 tsp active dry yeast
- 1 tbsp honey or maple syrup
- 1 tsp salt
- 3.5 cup whole wheat flour
Optional Topping
- Oatmeal for sprinkling
- Seeds for sprinkling
Instructions
- In a large mixing bowl, combine warm water, yeast, and honey (or maple syrup). Let it sit for 5-10 minutes until foamy.
- Add salt and 3 1/2 cups of whole wheat flour to the yeast mixture. Mix until a shaggy dough forms. If the dough is too sticky, add the remaining flour, 1/2 cup at a time, until it comes together.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5 minutes.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch down the dough to release the air. Shape it into a loaf and place it in a greased 9x5 inch loaf pan.
- Cover the loaf pan with a clean kitchen towel and let it rise for another 30-45 minutes, or until the dough reaches the top of the pan.
- Preheat oven to 375°F (190°C). If desired, sprinkle the top of the loaf with oatmeal or seeds. Bake for 30-35 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
- Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing.
Notes
For a softer crust, brush the top of the loaf with melted butter or olive oil after baking. Store the bread in an airtight container at room temperature.