Easy Whole Wheat Bread
A simple and healthy whole wheat bread recipe perfect for beginners. This recipe uses basic ingredients and requires minimal kneading for a delicious and nutritious loaf.
Equipment
- 1 Mixing Bowl
- 1 Loaf Pan 9x5 inch
- 1 Measuring Cups
- 1 Measuring spoons
Ingredients
Dry Ingredients
- 3 cups whole wheat flour
- 1 teaspoon salt
- 1 tablespoon sugar (or honey)
- 2.25 teaspoons active dry yeast
Wet Ingredients
- 1.5 cups warm water (105-115°F)
- 2 tablespoons olive oil
Instructions
- In a large mixing bowl, combine the whole wheat flour, salt, sugar, and active dry yeast. Whisk together to ensure even distribution.
- Add the warm water and olive oil to the dry ingredients. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes, or until the dough is smooth and elastic. Add more flour, 1 tablespoon at a time, if the dough is too sticky.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with a clean kitchen towel or plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Gently punch down the dough to release the air. Turn the dough out onto a lightly floured surface and shape it into a loaf. Place the loaf in a greased 9x5 inch loaf pan.
- Cover the loaf pan with a clean kitchen towel or plastic wrap and let rise in a warm place for 30-45 minutes, or until the dough has risen about 1 inch above the rim of the pan.
- Preheat oven to 375°F (190°C). Bake for 30-35 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
- Remove the loaf from the pan and let it cool completely on a wire rack before slicing and serving.
Notes
For a softer crust, brush the top of the loaf with melted butter or olive oil before baking. Store bread in an airtight container at room temperature for up to 3 days.