Discover the wholesome goodness of homemade Whole Grain Wheat Bread that will elevate your baking game to a whole new level! This delightful recipe not only fills your kitchen with the irresistible aroma of freshly baked bread but also packs a nutritious punch with its blend of whole wheat and all-purpose flour. Imagine slicing into a warm loaf, perfect for sandwiches or slathering with your favorite spreads. Ready to impress your family and friends with your baking skills? Dive into this easy-to-follow recipe and unlock the secrets to creating a deliciously hearty loaf that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 1 tablespoon honey
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 1/2 cups warm water
- 2 teaspoons active dry yeast
Instructions
- In a small bowl, combine 1 1/2 cups of warm water (about 110°F or 43°C) with 2 teaspoons of active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is activated.
- In a large mixing bowl, combine 2 cups of whole wheat flour and 1 cup of all-purpose flour. Add 1 teaspoon of salt and mix well to ensure the salt is evenly distributed throughout the flour.
- Once the yeast mixture is frothy, add 1 tablespoon of honey and 2 tablespoons of olive oil to the yeast mixture. Stir to combine.
- Pour the yeast mixture into the bowl of flour. Using a wooden spoon or a spatula, mix until a dough begins to form. The dough may be sticky; this is normal.
- Transfer the dough onto a lightly floured surface. Knead the dough for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, you can sprinkle a little more all-purpose flour as needed.
- Form the kneaded dough into a ball and place it in a lightly greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise in a warm, draft-free area for about 30 minutes, or until it has doubled in size.
- After the dough has risen, punch it down to release the air. Transfer it back to the floured surface and shape it into a loaf. Place the shaped loaf into a greased 9x5-inch loaf pan.
- Cover the loaf pan with a kitchen towel and let the dough rise again for about 15-20 minutes, or until it has risen slightly above the rim of the pan.
- Preheat your oven to 375°F (190°C) while the dough is rising for the second time.
- Once the dough has risen, place the loaf pan in the preheated oven. Bake for 30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- After baking, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely before slicing.
Tips
- Check Your Yeast: Always ensure your yeast is fresh for optimal rising. If it doesn't froth after 5-10 minutes, it might be inactive, and you'll need to start over with new yeast.
- Temperature Matters: Use warm water around 110°F (43°C) to activate the yeast. Too hot can kill it, while too cold may not activate it properly.
- Kneading Technique: When kneading, use the heel of your hand to push the dough away from you, then fold it back over itself. This technique develops gluten, giving your bread structure.
- Rising Environment: To create a warm space for rising, you can preheat your oven for a couple of minutes, then turn it off and place the covered dough inside. This helps the dough rise nicely.
- Don’t Rush the Baking: Make sure to bake until the bread is golden brown and sounds hollow when tapped on the bottom. This ensures a perfect texture and flavor.
- Cooling Time: Allow the bread to cool completely on a wire rack before slicing. This helps set the crumb and prevents it from becoming gummy.
- Storage: Store your bread in a cool, dry place in an airtight container or wrapped in a kitchen towel to maintain freshness. It can also be frozen for longer storage.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 22g
Protein: 4g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg