Imagine pulling a warm, golden-brown loaf of whole wheat bread from your oven, filling your kitchen with an irresistible aroma that makes everyone's mouth water. This simple yet extraordinary recipe will turn even novice bakers into artisan bread masters, proving that creating delicious, healthy bread from scratch is easier than you ever thought possible. Get ready to impress your family and friends with a rustic, nutritious loaf that beats any store-bought bread hands down!
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 1/2 cups warm water
- 2 tablespoons honey
- 2 tablespoons vegetable oil
- 3 1/2 cups whole wheat flour
- 1 teaspoon salt
- 2 teaspoons active dry yeast
Instructions
- In a large mixing bowl, combine warm water (around 110°F) with honey and active dry yeast. Let the mixture sit for 5-7 minutes until the yeast becomes foamy and activated.
- Add vegetable oil to the yeast mixture and stir gently to combine all liquid ingredients.
- In a separate bowl, mix whole wheat flour and salt together, creating a uniform dry ingredient blend.
- Gradually add the dry flour mixture into the wet ingredients, stirring with a wooden spoon or spatula until a shaggy dough begins to form.
- Turn the dough out onto a lightly floured surface and begin kneading. Knead for 8-10 minutes until the dough becomes smooth, elastic, and slightly tacky but not sticky.
- Place the kneaded dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm, draft-free area for approximately 1 hour or until the dough has doubled in size.
- Punch down the risen dough to release air bubbles, then shape it into a loaf and place in a greased 9x5 inch bread pan.
- Cover the loaf and let it rise again for 30-45 minutes until it has risen just above the pan's edges.
- Preheat the oven to 375°F (190°C) during the second rise.
- Bake the bread for 35-40 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
- Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips
- Water Temperature is Crucial: Ensure your water is between 105-110°F to activate the yeast perfectly without killing it.
- Kneading Technique Matters: Don't rush the kneading process. A full 8-10 minutes develops gluten and gives your bread its perfect texture.
- Rising Environment: Find a warm, draft-free spot like near a preheating oven or in a slightly warm oven (turned off) for optimal dough rising.
- Check Yeast Freshness: Always verify your yeast is fresh and active before starting to guarantee a good rise.
- Cooling is Key: Allow the bread to cool completely before slicing to prevent a gummy texture and help it set properly.
- Storage Tip: Store your homemade bread in an airtight container or bread box to maintain freshness for 3-4 days.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 22g
Protein: 4g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
